Staff profiles: Gina Keilen
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.”