At WVU Potomac State College, a spring pilot program to encourage healthy food choices will now become part of the permanent menu this fall.
The Fueled food program aims to assist students in creating and maintaining healthy eating habits. It was originally created by wellness dietitians and food service directors with Elior, the company that provides culinary and dining experiences at all campuses under the umbrella of West Virginia University Hospitality. Fueled proved so successful during its experimental development phase that it earned a spot on the menu inside University Place when classes and student living resume in August.
In late 2025, Brennah Groves, a wellness dietitian with WVU Hospitality, noticed a trend among athletes. The more sports-inclined students were opting for higher protein and higher carb meals to prepare for competition and to help with physical recovery after a game. Inspired by this trend, Groves prepared a menu.
“The meals and the whole program were initially designed with the athletes’ needs in mind,” Groves said of inspiration for the new menu choices. “I sat down with all the coaches and went line by line on the menu we were going to launch. The menu templates were very strategic, but there are always new menu items we are willing to introduce and at least try.”
That menu, which eventually became known as Fueled, was evaluated and piloted at Potomac State College beginning in February of 2026. Test-marketing the concept with the smaller student population at Potomac State allowed the hospitality staff to constantly monitor and extensively study student interest in the new menu options.
Danielle Rudash, Marketing Manager for WVU Hospitality, said the program was part of a wider initiative focusing on health.
“When we launched the program, we sent everything out to all the athletes and to the directors of the athletic department at first,” Rudash said. “With the menu options, we list the nutritional content so the athlete can determine what he or she needs.”
Leighann Scott is a WVU Campus Dietitian. She said she has also been carefully monitoring the Fueled program at Potomac State.
“We have found that preventative medicine starts with food and nutrition,” she said. “Every food choice a student makes sets them up early for good health.”
Executive Chef at WVU, Noah Fraley, said he was sure the program would become popular. He knew the timing among a younger generation of students – particularly student athletes – was perfect for the introduction.
“It was something I knew would work there,” Nolan said. “I have noticed that some of the smaller schools tend to be very athlete-oriented, and the staff and dining department actually can build relationships with students in a small and intimate dining atmosphere. You can see what the students and guests want in their dining experiences. And what they want is well-rounded and well-tasting food.”
What that test period of four months indicated was that not only were athletes taking advantage of the Fueled Menu, but so were non-athletic students. The rotating menu of healthier options like chicken, steak, fish, and pasta with nutritional fresh sides became appealing to both active and passive students on campus.
“We were expected to get the athletes on board,” said Groves. “Then we got the leadership on board. Then we got the Potomac State staff excited about promoting it. I think PSC is one of the few colleges that took part in the pilot program. “
“We have a lot of athletes and non-athletes at Potomac State College,” said Benjamin Haines, food services director for Elior and WVU Hospitality at the PSC campus. “We change the menu out each day. It’s a great meal for anyone who just likes food. And it’s just as popular among students who are athletes as it is among those who are not.”
The meal choices blend healthy proteins with carbs and even starches that don’t add too much bulk to the plate. Each carefully portioned meal is essentially planned to “fuel” the student and not create “crashes in energy” throughout the day – whether that day involves a double header on the field or an all-nighter in a residence hall.
What tends to be popular among student diners is what circulates. A meal plan does not repeat for a little more than two weeks, so variety is always being considered.
“We always look at the menu to make something that is unique,” said Patricia Rhodes, executive chef at PSC. “We try to encourage everyone to just try the Fueled menu and taste it. Once they taste it, they take the full portion and the whole meal, and then come back again for it.”
Rhodes said while Groves supplies the suggestion and the nutritional information for the dishes, she sometimes makes alterations based on location.
“It’s always interesting to see the eating habits of students and see what dishes are going over well,” Rhodes said. “I look at the menus Brennah sends us, and I know what our students will enjoy. Students here like their chicken breasts, and they like their steak. Sweet potatoes here are also a big hit.”
Haines said parents who visit the dining hall inside University Place are impressed that their child has healthy options.
“Parents have asked us for recipes and asked about the meals, and the parents who come to visit like trying it,” he said. “I’ve had parents try it and then send their kid over to get the same meal because it’s so good. It’s been very well received here.”
There is also an educational component among the dining services staff, Haines said.
“Our staff is aware, and as they get to know the students, they can direct people to their proper station to make healthier choices,” he said.
The meals also tend to be appealing in presentation as well. The meals look just like the lunches and dinners Mom and Grandma might have prepared at home. There is comfort in the aesthetic presentation and the way the staff plates the selection. It’s indeed a home-cooked and fresh meal, with an emphasis on healthy eating choices.
The portions are also thoughtful, providing the diner with the proper recommended serving to feel full without feeling weighed down. Each ounce and gram has been taken into consideration.
The most popular meal in the first four months of the program has been the pepper steak, Haines said. Served with broccoli and brown rice, the dish tends to sell out each week it is offered. The least popular offering is quinoa.
“We are still a meat and potatoes group at Keyser,” said Rhodes. “And even though quinoa is a super food, we reduced the frequency of those.”
“The menu at Keyser was developed to be very specific to Keyser,” said Rudash. “We tend to work with the demographic.”
Now that the pilot program has proven popular and successful at Potomac State College, not only will it make a return to the regular menu here, but WVU plans to roll out a version of the Fueled program at all campus sites this fall, including the dining facilities at Morgantown.
“We did just launch it in late February and early March, so we are interested to see where it goes,” said Groves. “After this fall, we should have a lot more information. I expect we are going to learn quite a bit. We still want to fuel all the athletes – not just the ones on the playing field but the athlete that exists inside every human being.”
Watch your Mouth!
Before being introduced to the Fueled menu, there is a set of extensive guidelines that each food item placed on the plate must meet.
Emphasize Plant-Based Whole Foods
Health benefits of a plant-based, whole food diet are plentiful – from decreasing risk of disease and cancer to managing weight. They also have a lower impact on the environment compared to animal and processed foods. Examples: fruits, vegetables, whole grains, nuts, seeds, legumes, soy foods, herbs, and spices.
Eat Healthy Fats
Gone are the days of low-fat diets. We need a certain amount of fat in our diets to stay healthy, except for trans-fat. The healthiest fats are omega-3 polyunsaturated fats and monounsaturated fats. Examples: nuts, nut butters, seeds, salmon, tuna, avocados, flax and chia seeds, walnut, avocado, or olive oil.
Add Lean Protein or Plant-Based Protein
Protein is an important building block of bones, muscles, cartilage, skin, and blood. While high-protein diets surge in popularity, most people get too much. Fill your plate with plant-based foods and add lean protein in 2-3 oz portions. Or go veggie all the way and choose plant-based protein only. Plant-based protein examples: tofu, tempeh, soybeans, legumes, lentils, nuts, and seeds. Lean protein examples: lean beef, lean lamb, veal, lean pork, bison, venison, poultry, fish, and eggs.
Limit Added Sugar
High-sugar intake is linked to obesity, cavities, and heart disease. Common culprits of foods high in added sugar are beverages, such as soda and sports, energy, and fruit drinks, ice cream, grain-based desserts, cereals, and candy. To avoid sugar-laden foods, check food packages for added sugar and choose whole foods, including fruit and water, most often.
Fill-Up on High Fiber Foods and Add Probiotic Foods
Fiber is a nutrient all-star; it feeds good gut bacteria to keep you healthy, maintains digestion and weight, and stabilizes blood sugar. Examples: whole grains, fruits, vegetables, legumes, nuts, and seeds. Probiotic food is a fermented food that naturally produces probiotics or a food with added probiotics, and maintains your health and digestion. Examples: kefir, yogurt, miso, kimchi, kombucha, and tempeh.
And… Drink Water and Get Moving
Water is the source of life; make it the beverage of choice. Get moving; adopt a purposeful exercise routine to improve or maintain health. Aim for 150 minutes or more of exercise per week or 30 minutes per day.
The College also offers a complimentary “Ask A Dietitian” program. All guests are welcome and encouraged to participate, where dietitians can assist customers in making educated food choices to help meet their nutrition goals or answer questions related to restrictive or medically prescribed diets.