Policy Speech Outline

I. [Attention-Getter] When entering college, everyone tells you to get involved and make a difference. If you wanted to be involved on campus and advocate something to improve our school, what topic would you support?
II. [Reveal topic and relate to audience] Eating in the dining hall day after day can get very lackluster. We find ourselves eyeing the food options several times before settling for the same pizza, fries, or burgers.
III. [Thesis] A wider variety of good tasting healthy eating options needs to be offered in the dining halls to aid in the prevention of teen weight gain and obesity in college.
IV. [Preview] During my speech I will explain to you a realistic way to help prevent the weight gain of college students at Penn State by:
a. Explaining why healthy options are needed
b. Sharing my policy
c. And explaining the practicality and benefits of taking on my plan.
[Transition] For many of us, college is the first step to independence and charting out the rest of our life, so the eating habits we create in college can affect us later.
I. [NEED: Topic sentence] The dining hall is our most reliable source of food, so it is important that it supplies college students with the healthy meals we need.
1. The article, Obesity on Campus, by Dr. Phillip Sparling, discusses the significant increase of obesity and obesity related disorders in those in their teens and 20s, over the past two decades. [SHOW VISUAL AID]
a. This graph clearly shows the rapid increase in obesity rates throughout the past 20 years.
b. This is a serious issue, we can’t ignore, which is why the availability of healthy foods for college students is becoming such a big concern.
2. The proximity of healthy foods can greatly affect ones likelihood of consuming them.
3. According to the article Neighborhood Food Options Could Affect Obesity Risks from the Huffington Post, a research done by the Drexel University School of Public Health found that people with healthy food options within a mile of their home were less likely to become obese within a five year period.
a. The study looked at 4,008 adults, whom were not obese at the start of the study. After the five year period, 406 adults had become obese. The researchers found a link between having healthy food options over one mile away and becoming overweight.
b. This shows that the amount of healthy food in our dining halls, which is our closest source of food on campus can impact our chances of weight gain in the four years we spend at Penn State.
4. By offering a greater range of healthy foods in the dining hall, the university gives students more opportunities to find a healthy meal.
[Transition] Since the proximity of healthy foods relates to the healthiness of individuals, it is important to create a plan that makes enjoyable healthy foods available for students.
II. [PLAN: Topic sentence] My policy to widen the variety of healthy foods served in the dining halls on campus provides college students with an easy way to enjoy their meals, and avoid unnecessary calories, fat, sugar, and carbohydrates that are in the foods causing weight gain.
1. First we need to acknowledge that healthy options are available in our dining halls.
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a. Each day there is a fruit bar, salad bar, deli bar, LEAF entre, and healthy sides available for students. The question is if these options are enough of a variety.
i. I chose to have a salad with my meal for the first couple of weeks in summer session, but after some time I became tired of eating the same thing and found myself moving to more unhealthy options to satisfy my hunger.
ii. From my personal experience, and the experience of others I know, I’ve found that the dining hall food quickly becomes monotonous.
2. Although the daily salad, fruit, and deli bar are good options, there needs to be a wider range of entrees available.
a. Looking at the menu now, the LEAF dinner options include a Whole Wheat Vegetable Fajita, with several sides: Antigua blend, broccoli, chick pea bulghur tomato pilaf, mashed potatoes and sautéed squash.
b. The problem with these foods is that the fajita is the only entrée, and many people do not know what Antigua blend or Chick Pea Bulghur Tomato Pilaf is, which makes students less likely to pick up and put it on their plate.
c. Having the numerous vegetable sides is helpful and adds to variety, but I also believe their needs to be multiple entrée options. Having three or even four healthy options increases the chances of students seeing a food that they will eat.
3. Another part of my policy is increasing the nutritional value of the more unhealthy foods served at the dining commons.
a. Whole grains needs to be used as much as possible in our foods.
i. The white rice served with the stir fry should be switched with whole grain rice.
ii. Whole wheat bread, muffins and other bakery foods should also be served.
iii. According to the article, What are the Health Benefits, from wholegraincouncil.org, consuming whole grains in place of refined grains reduces the risk of many chronic diseases and aids in weight management.
a. It reduces the risk of type two diabetes by 21-30% and heart disease by 25-28%. Both of which are diseases linked to obesity.
b. Other foods that can easily be altered to include more nutritional value are the cheeseburgers and pizza.
i. Cheeseburgers can be replaced with veggie burgers or turkey burgers.
ii. And all of the pizza could be made with whole wheat dough and low fat cheese.
iii. This would allow students to still enjoy these foods in a healthier way.
4. As I mentioned in my previous speech eating habits is not the only factor in weight gain. Physical activity levels also play a significant role.
a. At Lincoln University, students with a BMI of 30 or above must take a fitness course that meets three hours a week.
b. Similar to this, Penn State, has a three credit physical fitness requirement.
c. An article from the New York Times, by Rebecca Ruiz, showed students opinions on this class. One student, Whitney Hughley, stated that the class was “basically like an aerobics class. Nothing that strenuous. You take gym in high school. It’s just like that.”
d. Whitney’s opinion, along with others shows the ineffectiveness of requiring physical activity.
[Transition]: If monitoring students’ physical activity proves inefficient, the next best step is to encourage the availability of healthy eating options.
III. [ADVANTAGES/PRACTICALITY: Topic Sentence] Looking at this policy, I do not see why this wouldn’t be a simple step our university could do to help prevent teen obesity on our campus.
1. Healthy eating is being advocated across the country.
a. Even fast food restaurants are beginning to offer healthy food alternatives.
i. The article, The Healthiest Options at Fast Food Restaurants, by Leslie Barrie, from Health Magazine, discusses how many fast food restaurants are cutting out trans fats and using more fresh ingredients.
a. For example McDonalds now offers apple slices and milk in place of French fries and soda in their kids meals.
ii. If fast food restaurants can change their menus to include healthier options, why can’t our campus dining hall?
2. My policy does not eliminate all unhealthy foods in the dining hall.
a. Instead it encourages students to make healthier choices by having healthy alternatives available.
b. As stated in my introduction, college is our first step to full independence and taking care of ourselves.
i. Without the opportunity to indulge in healthy eating now, we only make ourselves less likely to purchase healthy foods in a few years when we are living completely on our own and preparing our own meals.
I. [Transition/Signal End] I hope I have shown that although the dining hall serves healthy choices, it would be more beneficial to us, to include a wider variety.
II. [Review main points] Physical activity and healthy eating are two main factors in one’s weight gain or loss. As shown by Lincoln University, attempting to control students’ amount of physical activity is inefficient, but replacing certain foods with healthier alternatives and adding more options to our dining hall can help students enjoy healthier meals every day.
III. [Restate thesis] Incorporating a larger selection of healthy choices in our dining halls can lessen students’ chances of becoming overweight while attending college.
IV. [Artistic end] So, when you want to make a difference on your campus and advocate for a change, consider the advantages of promoting a larger variety of healthy foods in our dinning commons.