MSUToday
Published: Aug. 22, 2013

Staff profiles: Gina Keilen

By: Alex Barhorst Residential and Hospitality Services barhors1@rhs.msu.eduContact(s): Jennifer Orlando Media Communications office: (517) 353-4355 cell: (517) 980-0076 Jennifer.Orlando@cabs.msu.edu

With move-in day approaching, Gina Keilen knows freshmen will have a lot on their plates, but she would encourage keeping a few things off of them.

Keilen, a registered dietitian and culinary coordinator for MSU Culinary Services, sees a lot of ambitious portion sizes in dining halls.

“We have so many different options to offer them, and people want a little bit of everything,” Keilen said. “It takes them a little while to realize their stomachs are not as big as their eyes.”

Keilen said there is an adjustment period when beginning to eat in a cafeteria, but a healthy lifestyle is still an option.

She spoke from experience. Keilen completed her undergraduate degree at MSU, so she has first-hand knowledge of the university’s cafeterias.

“It’s kind of like going to a restaurant every single meal and picking something off a menu,” Keilen said. “It’s a little bit of a different lifestyle.”

Keilen encourages freshmen to explore cafeterias across campus and try new foods. She said the dining halls have a lot of different worldly food options, and students should sample the variety.

“Get a plate full of colors and full of flavors,” Keilen said. “Don’t be afraid to try anything. The dining halls are probably the best place to do it.”

Click to enlarge

Gina Keilen, registered dietitian and culinary coordinator for MSU Culinary Services. Courtesy photo

Gina Keilen, registered dietitian and culinary coordinator for MSU Culinary Services. Courtesy photo

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