College students on the go and under stress gravitate toward comfort foods, and these often aren't healthful, says Dan Gaibel, Web director of the Language Resource Center and host of the video program "CU in the Kitchen." But making some changes in how foods are prepared in the dining facilities can ensure that students eat better, without them even noticing, say Keeton House chef Cathy Holt and Cornell Dining nutritionist Michele Wilbur.

Now available through CornellCast, the second episode of "CU in the Kitchen," "Nutrition Made Delicious," illustrates how such traditionally rich foods as cream of mushroom soup, chicken cordon bleu and cheesecake can be prepared in health-conscious ways. Minor changes -- such as substituting 2 percent milk and flour for heavy cream, whole grains for processed ones, and such liquid fats as canola or olive oil for such solid ones as butter or margarine -- allow students to have their comfort food in ways that taste good.

"CU in the Kitchen" was developed last fall to highlight the culinary efforts of Cornell Dining and Cornell's commitment to sustainability, inclusion and good health in its dining facilities, says Gaibel. "The idea is to bring the public into the kitchens of Cornell eateries so that we can get to know the staff and see what goes on behind the scenes," he says.

On the Cornell Dining staff are two graduates from the Culinary Institute of America and four certified executive chefs. The university was ranked fourth nationally in the online Parents and Colleges resource as one of the "Top 10 Best College Eats" for 2010, and the Princeton Review ranked Cornell fifth in the category of "Best Campus Food." Cornell has earned accolades for such initiatives as trayless dining; composting/recycling; offering local produce, dairy products, beef and other food products; and providing a wide variety of menu choices.

Cornell Dining identifies its most healthful food choices with the logo "Eating Well with Cornell Dining" to indicate menu items that are 100 percent whole grain, trans-fat free, made with only fresh ingredients and conservative in fat, sugar and salt.

Holt, who has been with Cornell Dining since 1990, is known for ensuring that many Eating Well items are on the Risley Hall menus, and she intends to do the same at Keeton House. Like Holt, Wilbur, a registered dietician and a certified dietitian nutritionist, is committed to healthful eating. She promotes nutrition programs at dining facilities across campus and answers the concerns of individual students and parents about specific dietary requirements, food allergies, weight management, portion control and the variety of healthful options at Cornell's eateries.

Together, in "Nutrition Made Delicious," they provide advice that can be used not only at institutions serving meals for thousands, but also at home for a meal for two.

The next episode of "CU in the Kitchen," available in early March, features the Fall 2010 Meatless Sandwich Tournament at Robert Purcell Dining. Three others are scheduled to follow. All will be found at CornellCast, http://www.cornell.edu/video/.