Newsweek/The Daily Beast names healthiest universities

Oct. 11—Harvard University leads the pack in the recently released rankings of the healthiest universities, compiled by Newsweek/The Daily Beast. LSU and Mississippi State round out the top three choices.

The rankings considered five factors of college life: campus food, student health care, sexual health, physical activity and drug scene. All metrics were equally weighted, with extra points added based on the percent of each college's food budget spent on local/organic food. Foodservice information was culled from The Princeton Review survey of schools.

Sexual health was assessed according to Trojan’s annual Sexual Health Report Card of more than 140 colleges. Drug scene ratings and student healthcare assessment were based on student responses on College Prowler, as well as ratings of the campus athletic facilities.

Harvard spends 35% of its food budget on local or organic foods, received a Trojan sexual health rank of 16 (out of 140) and got a drug scene grade of C+. Sixty-seven percent of students rated student healthcare as high, and 77% of students rated athletic facilities as high.

The full list of the 25 healthiest colleges is:

Harvard University, Cambridge, Mass.
Louisiana State University, Baton Rouge, La.
Mississippi State University, Starkville, Miss.
Princeton University, Princeton, N.J.
Middle Tennessee State University, Murfreesboro, Tenn.
Kansas State University, Manhattan, Kan.
Oregon State University, Corvallis, Ore.
University of Texas-Pan American, Edinburg, Texas
University of Nebraska, Lincoln, Neb.
University of Georgia, Athens, Ga.
Ohio State University, Columbus, Ohio
University of Minnesota-Twin Cities, Minneapolis, Minn.
Cornell University, Ithaca, N.Y.
University of Kansas, Lawrence, Kan.
University of Kentucky, Lexington, Ky.
Florida Atlantic University, Boca Raton, Fla.
University of Iowa, Iowa City, Iowa
University of Oregon, Eugene, Ore.
Villanova University, Villanova, Pa.
Pennsylvania State University, University Park, Pa.
Florida International University, Miami
University of Southern California, Los Angeles
University of North Carolina at Chapel Hill
University of Florida, Gainesville, Fla.
University of Central Florida, Orlando

To see the full scorecards visit

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources