Healthy Habits for 2026

As students return to campus for the spring semester, many might be eager to start the new year with healthier habits. According to Rachel Barich, Registered Dietitian and Health and Wellbeing Manager at Denison University, the most effective changes aren’t flashy trends or restrictive diets—they’re simple, sustainable choices that fit into everyday life. 

“Good, sustainable habits often feel underwhelming,” Barich explains. “The less shiny your habits are, the more likely they’ll stick. Our goal is to help students prioritize health and wellbeing through the lens of nutrition by addition.”    

Barich’s philosophy centers on “nutrition by addition,” focusing on what students can add to their meals rather than what they should cut out. This approach encourages balance and flexibility, making healthy eating achievable even in the busy college environment. 

Tips for Students 

• Add Color to Your Plate: Aim to increase fruit and vegetable intake at meals and snacks. This can be as simple as adding leafy greens to a sandwich, mixing vegetables into an omelet, or tossing extra veggies into a pasta dish. 

• Boost Fiber Naturally: Look for opportunities to include whole grains and fiber-rich foods. If you eat bread, try a whole-grain option. Swap in brown rice sometimes, add beans to meals, or snack on whole-grain crackers when they’re available on campus. 

• Stay Hydrated: Hydration is a simple way to support your body every day. Instead of focusing on cleanses, think about adding options that make drinking fluids more enjoyable. Infuse water with fruit for natural flavor, or choose foods like watermelon and other high–water content produce to help meet your needs. 

• Balance Your Plate: Aim for meals that include at least three food groups and snacks that include two. A balanced dinner might include a protein like chicken, a grain such as quinoa or rice, and stir-fry vegetables. For snacks, think fruit with trail mix, cheese with crackers, or an apple paired with nut butter. 

Navigating Trends in 2026 

Barich cautions students against overemphasizing protein, a major trend this past year. “Most students already get enough protein,” she says. “Increasing protein at the expense of fiber, carbs, and healthy fats can undermine your health goals.” 

Harvest Table Culinary Group makes healthy eating habits more achievable for students by offering varied, customizable options across campus dining stations. From salad bars that double as ingredient hubs to programs like Performance Dining that provide balanced meals with lean proteins, whole grains, and colorful produce, students have the tools to practice nutrition by addition every day. 

“College is a time of change, and food should support—not stress—that transition,” Barich says. “Small, consistent choices add up to long-term health.”