When Sophomore Tyler Persing was recently accepted into Towson University for the Spring 2015 semester, his diet began to suffer.
“Suddenly I was exposed to a variety of my favorite foods all in one place, for one price,” said Persing.
Before his acceptance, Persing had mainly been eating at home in Bel Air, Maryland. Here, his family created balanced meals like salmon with steamed broccoli, or baked chicken and zucchini.
But when Persing’s job, schooling and time moved an hour away to the Towson area, he found it increasingly difficult to eat healthy.