Regular meals help healthy eating, study finds.

Low blood sugar makes it more difficult for the body to resist high-calorie food, according to a USC-Yale study published in the Journal of Clinical Investigation on Monday.

Fast food · A new study from USC and Yale University shows it is more difficult for people to resist food that is high in calories when their blood sugar is lower. - Robin Laird | Daily Trojan

The research was conducted by Kathleen Page, assistant professor of clinical medicine in the Keck School of Medicine division of endocrinology, while she was at Yale University.

“Sugar is the main fuel source for the brain, so when sugar levels are low that makes us hungrier,” Page said. “In this study we wanted to determine what kinds of foods the brain is hungry for when sugar levels are low.”

Page’s team used a special type of MRI to measure brain activity when test subjects were shown high-calorie foods, like cookies and pizza, and low-calorie foods, like fruits and vegetables.

“The region that normally activates in resistance to high-calorie foods — the pre-frontal cortex at the front of the brain — was much less activated when the subjects were hungry,” Page said. “Our findings suggest that when sugar levels are low, the body is less able to resist high-calorie foods.”

Students said their eating habits often mirror the study’s findings. D.J. Banton, a freshman majoring in screenwriting, said her busy schedule prevents her from eating meals on a regular basis.

“I often have to skip meals because of school,” Banton said. “My mind says you deserve something decadent because you haven’t eaten all day.”

Other students said they make time to eat well. Hikaru Komiyama, a freshman majoring in psychology, said she pursues a healthy lifestyle despite the confines of her meal plan.

“Sometimes I’ll go to EVK and just grab fruit for breakfast,” Komiyama said. “At lunch and dinner my roommate and I always get salads. It’s easy to make healthy choices, if you want to.”

USC Hospitality said it will continue efforts to make healthy foods readily available.

Executive Chef Eric Ernest told the Daily Trojan he planned to sell an original line of healthy grab-and-go foods throughout campus, so students in a rush can grab a quick, nutritious snack, last November.

Seeds Marketplace now sells natural and raw juices, berry and yogurt parfaits, fresh made sushi, options and protein-stacked sandwiches as part of the effort, Ernest said.

“We have a full line of natural snacks available at most retail units and many at Seeds Marketplace, which we’ve received positive comments about as they are mobile,” Ernest said in an email.

Students are taking advantage of these additions, according to Ernest.

“Healthy snack options continue to perform well in all units, especially residential dining,” Ernest said. “We have had a great response.”

Some students said they are more likely to buy unhealthy snacks because they are cheaper than healthier options. Nick Farmer, a freshman majoring in interactive media and theater, said he finds it hard to rationalize buying expensive health food.

“I find that there are opportunities to find health foods on campus at a low price, but the most desirable choices, like at Seeds, are more expensive,” Farmer said. “It seems like paying $6 for lettuce doesn’t justify itself like it would for buying a sandwich.”

Ernest said most healthy options on campus are not expensive, but some cost more for practical reasons.

“Natural snacks, fresh fruits and vegetables require production labor and real products from local and organic farms,” he said in an email. “Processed foods void of vitamins, nutrients and proteins have a long shelf life and cost less.”

Jake Hermle, a sophomore majoring in civil engineering, said students skip meals because of poor time management.

“You don’t skip meals because you’re sitting in front of the refrigerator and decide not to eat,” Hermle said. “You skip meals because you’re rushing to class and you actually don’t have time.”

Ernest said USC has worked and will continue to work to ensure its students eat consistently and nutritiously.

“We provide support and education for all of our guests,” he said. “I believe this effort can only work if it is a partnership and we offer variety.”

Page said her findings have a practical application.

“The take-home lesson is that if you eat on a regular schedule, you’ll be able to resist that cookie or that slice of pizza,” Page said.