THE INDEPENDENT STUDENT PUBL ICAT ION OF THE UN IVERS I TY AT BUFFALO , S INCE 1950

HEALTH AND FITNESS ISSuEWEDNESDAY, NOVEMBER 4, 2015 VOLuME 65 NO. 28

THE INDEPENDENT STUDENT PUBL ICAT ION OF THE UN IVERS I TY AT BUFFALO , S INCE 1950

HEALTH

FITNESSAND

73 UB students discuss the dad bod phenomenon

How inevitable is the freshman 15?

EDITORIAL: The Buffalo News’ irresponsible Heights coverage must change 8

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ASHLEY INKUMSAHNEWS EDITOR

Derek Drocy has lost roughly 100 pounds since 2014 and it all began with a New Year’s resolution.

Drocy, a senior marketing major, said he never felt that big, but when he looked in the mirror he felt like “someone else.” He said one day he realized that he was the only one holding himself back and decided to stop making excuses and commit to losing weight.

“I was always big. I graduated high school at a little bit over 240 pounds and I got up to a little bit over 250 at my heaviest and I was just unhappy,” Drocy said.

Drocy said he was always insecure about his body prior to his weight loss.

“All my friends were always skinny and I was always the big kid in my group and I was uncomfortable with my weight,” Drocy said. “I would always be the one who would joke around about it because if I said it first then it wouldn’t bother me but if someone else said it first then it would.”

He said prior to his weight loss, he would go into stores like Urban Outfitters and H&M and couldn’t fit into the biggest items of clothing.

Drocy decided not to tell any of his fam-ily and friends that he was going to attempt lose weight and instead waited until they started to notice.

By Feb. 1, 2014, Drocy said he had al-ready lost 20 pounds by eating healthier and cutting out processed foods. He said that he was so big that when he got on the scale, he couldn’t even tell he had lost weight.

He also struggled to find a balance between eating healthy and being a college student.

“I would eat pizza, wings and chicken fin-gers and all the stuff you could get huge platefuls of,” he said. “Then I started to learn to cook in my sophomore year and I

didn’t have any meal plans [anymore] and I realized I could eat healthy while still being on a college budget.”

Drocy said he would try a new recipe ev-ery day. He started to do his own grocery shopping and fell in love with cooking.

After the first month, Drocy started to learn about cardio and fitness by reading

magazines, blogs and articles online. Drocy said it was intimidating for him to

go to the gym at first because he would get a lot of stares from people.

“At first I couldn’t run on the treadmill and I would just walk and I would get a lot of weird looks from people and I just put my headphones in and didn’t pay attention,”

Drocy said. “Once I got into a routine, I didn’t really notice it at all.”

Drocy participated in a 5K run in May 2014 with his girlfriend Erin Domagola. By then he had already lost 50 pounds. He trained three days a week for the run and started lifting regularly.

NEWS2Wednesday, November 4, 2015THE SPECTRUM

 

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How one UB student’s weight loss altered the trajectory of his life

Shedding the weight

COURTESY OF DEREK DROCY

Derek Drocy began his weight loss journey in January 2014, losing roughly 100 pounds through dieting and exercise. At his heaviest (left) he weighed close to 250 pounds and now weighs around 150 pounds (right).

CONTINUED ON PAGE 6

Sensationalizing. Not getting both sides or reporting the full story.

These are things we as stu-dent journalists are taught not to do from Day One. These are also things The Buffalo News has done in its continued coverage of student partying in the University Heights.

The newspaper’s most recent ar-ticle on the Heights, published Sun-day and entitled “Halloween rela-tively tame in University Heights,” was the final straw for our editorial board. We feel we must say some-thing about this irresponsible and unprofessional journalism. It’s our responsibility to do so.

Sunday’s article was a particular-ly bad example of an attempt to make a nonstory a story.

The article quotes residents and police who say this Halloween weekend in the Heights was tame compared to past years, with few-er students crowding the streets looking for parties and fewer ar-rests for things such as underage drinking and public intoxication.

But that’s not how the reporter framed the story.

The story leads with three stu-dents carrying a woman’s limp body down the street while trying to avoid police. It goes on to report students stumbling on the sidewalk, rolling in the grass, standing on top of the UB entrance sign and being arrested for urinating while in line for the Stampede.

Of course the reporter should document and report what she saw. But to frame the article in this way – interjecting anecdotes of rowdy drunken behavior be-tween the quotes from residents, community leaders and police say-ing the weekend wasn’t that bad – is wrong. It’s misleading. It’s sensa-tionalism. It’s biased.

One of our editorial board’s big-gest grievances against The Buffalo News’ coverage of the Heights has been the reporter’s choice not to in-terview students about the issue, as was again the case with Sunday’s ar-ticle. The reporter chose to simply quote students’ drunken yells that she overheard, quoting students say-ing things like “I want to take shots.

But if I take shots I’m about to start puking!” and “I have to pee so bad!”

When The Spectrum reported in the Heights the first weekend of the semester, we approached and spoke with both residents and stu-dents – and not just because these students are our peers. We did so because getting both sides is what a journalist does.

It wasn’t necessarily pleasant to approach partying students or stu-dents throwing the parties. Most did not want to speak with us. Some were angry we reporting about the issue at all. We were put-ting ourselves at a risk for confron-tation, but a responsible journalist at least tries to get both sides.

And if The Buffalo News had taken the time to speak with students, their reporter might have realized that not all students are looking to make life miserable for their neighbors, and that the issues in the neighborhood go far beyond partying.

Some students told us from their front porches that they try to be ac-commodating to their neighbors. They’ve set ground rules with them about how late and loud their par-ties are. Some even said they have good relationships with their neigh-bors. Some residents said the same.

You won’t see that element in any of The Buffalo News’ reporting.

If The Buffalo News had taken to time to speak with students, it may have also heard the stories of crime and absentee landlordism these students face everyday – an element that has been completely missing from the newspapers’ cov-erage of the neighborhood.

The Spectrum has been reporting on these issues and attempting to bring attention to them for years – but you won’t see any mention of that in The Buffalo News’ reporting. Its articles are too busy gloatingly taking credit for increased police crackdowns on student partying.

The newspaper has chosen to focus on one of the more minus-cule problems in the neighbor-hood. The biggest problem in the Heights in not college students partying, it’s the crime and absen-tee landlordism and UB’s contin-

ued hands-off approach. “And the alcohol-fueled crowd

created some harrowing scenes,” Sunday’s article says.

You know what’s harrowing? Stu-dents getting robbed at knife- and gunpoint. Students living in hous-es with faulty wiring and without smoke detectors. The students’ uni-versity refusing to take active mea-sures to improve the neighborhood.

We as an editorial board de-

mand The Buffalo News change its approach on covering this topic. Cover the underage drinking and parties but also cover the real is-sues. Report on students’ behav-ior, but do so ethically and without sensationalism. And yes, interview a student or two next time.

It’s what a responsible journalist would do.

email: eic@ubspectrum.com

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THE SPECTRUM

Editorial BoardEditorial Board

Wednesday, November 4, 2015Volume 65 Number 28

Circulation 7,000

3OPINION Wednesday, November 4, 2015

THE SPECTRUM

EDITOR IN CHIEF Tom Dinki

MANAGING EDITOR

Alyssa McClure

COPY EDITORS

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NEWS EDITORSGabriela Julia, Senior

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PHOTO EDITORSYusong Shi, Co-seniorKainan Guo, Co-senior

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GABRIELA JULIASENIOR NEWS EDITOR

The motivation to workout isn’t always the biggest obstacle – some-times the trip to the gym is the has-sle. Walking to Alumni Arena is half the workout in itself and with the brutal winter slowly approaching, you start to wonder if it’s worth it.

But it’s possible to get plump butt cheeks and a tight waist with-out stepping one foot out your door. Get your workout playlist poppin’ and grab a yoga matt for an intense home workout that’ll leave you feeling sweaty and satisfied. Strength – sets of 20, as many reps as you can handle

Waiting around for machines at the gym can be time consuming and unproductive. Here are some strength workouts that’ll leave you

toned and tight with enough reps. Push-ups

We all learned how to do a push-up before we could walk. Lay with your body straight on the floor and push your body up with your arms while keeping your back and legs straight.Russian twists

Get your lower stomach burning by sitting on your butt with your legs crossed and raised slightly in the air. Tilt your upper body back and twist your waist by moving your arms from side to side.Squats

Nothing gets those buns warm-er than doing squats. Stand with your legs shoulder-width apart. Lower your butt like you’re going to sit in a chair. Keep your thighs parallel to the floor and your upper body slightly leaned forward. Stand straight up and repeat.Quadraplex

Get on all fours. Lift one leg back while keeping your knee bent at a 90-degree angle. Extend your op-posite arm out in front of you at the same time. Lower your leg and

arm and repeat with the opposites. Plank

Lay with your stomach on the floor and your legs straight. Lift your body up from the floor with your fore-arms. Keep your back, butt and legs parallel to the floor. Hold your pose for 30 seconds and repeat. Cardio - 30 seconds each and repeat

Most people have a fear of tread-mills and outdoor trails because the thought of finishing a mile straight through seems impossible. Here are some alternative cardio work-outs to get your heart rate rising. Burpees

Burpees can be fun and chal-lenging, but definitely an effi-cient full-body workout. Start by lying on your stomach and then do a push-up. As you move back up, pull your knees up to your chest and jump up with your arms straight up into the air. Drop back down to the floor, get into the push-up position and repeat. Switch kicks

Sit on your butt and bend your knees with your hands behind you

and elbows bent. Extend your el-bows and lift your butt off the ground. Kick one leg up at a 45-degree angle, lower it and kick the other leg. Lunge jumps

Stand with your hands on your waist and one leg bent in front of you at a 90-degree angle. Keep your other leg bent behind you with your knee close to – but not touching – the ground. Jump up and switch positions of your legs. High knees

High knees are simple but after a few reps you’ll be reaching for your water. Hold your arms out straight in front of your with your palms facing down. Bring each knee up to your hands while keep-ing your upper body straight. Mountain climbers

Put both hands and feet on the floor with your butt in the air. Pull one leg up to your chest with the other straight back. Bring your back leg up your chest and drop your front leg back. Repeat until your legs and arms feel like noodles.

email: news@ubspectrum.com

Down and dirtyAn intense home workout for those who don’t want to leave their bedrooms

The Buffalo News’ irresponsible coverage of Heights must end

Paper has chosen to focus on partying rather than crime, sensationalize drinking

ILLUSTRATION BY JOSH BODAH

1:30 A.M. SUNDAY, TWO MUSCULAR YOUNG MEN AND A YOUNG WOMAN CARRIED A WOMAN’S LIMP BODY DOWN THE DARK SIDEWALK OF A SIDE STREET

BUT NOTHING HAPPENED... IT WAS ALL PRETTY TAME. BUT THAT’S BECAUSE WE TOOK CONTROL OF THOSE ROWDY UB STUDENTS... I GUESS...

NEWS4Wednesday, November 4, 2015THE SPECTRUM

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Time and convenience are the main fac-tors that influence the choices a college stu-dent makes – especially when it comes to diet. A quick bite to eat on campus isn’t al-ways the healthiest.

However, UB Campus Dining & Shops (CDS) has made efforts to include a vari-ety of healthier options for students. These locations on campus cater the most to stu-dents who keep time and their health in mind.

Jamba JuiceJamba Juice, located in the Student Union,

is a go-to for many students who want to implement a healthier lifestyle. The smooth-ies at Jamba are advertised to provide stu-dents with the servings of fruit and vegeta-bles that are recommended by nutritionists everywhere.

“Getting those servings of fruits and veg-etables is one of the most important things in your diet,” said Lori Bendersky, a CDS nutritionist.

Jamba also offers a variety of healthy breakfasts such as oatmeal and yogurt bowls, which contain fiber, an important nutrient for digestion.

“I usually go to Jamba Juice all the time,” said Kaitlyn Arnold, a freshman dance ma-jor. “Considering my major, healthy eating is important to me, so I usually look out for the healthier places to eat.”

Edgy VeggiesEdgy Veggies is another staple in terms

of healthy eating on campus because of its fresh signature and custom salads.

The initial location in Putnam’s received so much traffic that it was expanded to Bert’s Dining Center.

“We take feedback from students, and Edgy Veggies usually had high traffic,” said Raymond Kohl, the marketing manager of the CDS. “We decided to open up another location, which also received high volume consistently.”

Edgy Veggies is another location Arnold visits frequently due to its greener selection.

Seasons CaféOne of the newest additions to the UB

dining scene is Seasons, a café located in the Center for the Arts.

In addition to a healthy menu, which in-cludes salads and flatbread sandwiches, Sea-sons offers a juice bar, which gives students access to freshly made green juice. One of the most innovative features of the café is its seasonal menu, which changes to use the produce that is in season.

“We wanted to get something that was re-ally healthy, and used local produce for the most part,” Kohl said.

The café has been a favorite for some stu-dents.

Matthew Myles, a sophomore digital me-dia studies major, frequents the café regu-

larly. He recently decided to become more conscious of his health and dietary habits.

“I’ve been recently trying to cut out the unhealthy food from my diet and Seasons has a really good selection,” Myles said.

Alana Kelley, a senior English major, also enjoys the café. She is gluten free and a veg-etarian, so finding food on campus is typi-cally difficult for her.

“I usually go to the noodle house for food, but I’ve started going to Seasons too,” Kelley

said. “I can eat there and the food is real-ly good.”

On the GoCDS is aware a lot of students don’t have

time to wait for their food to be made, so quick healthy snacks are the perfect alterna-tive.

At most on-campus cafés and shops, fruit bowls, trail mixes and drinks such as Naked Juice are available. Vending machines have also received a healthier fare – Lays Baked chips and local organic chips have been in-cluded in the machines.

A refrigerated machine was recently put in Alumni Arena. It offers healthier options such as Greek yogurt and sandwich wraps.

“We had a lot of students talk about want-ing something healthy to eat after working out, and close so they wouldn’t have to go to [the Student Union],” Benderskey said. “Putting in that machine really made it eas-ier for them to quickly get something and

get on with what they’re doing.”

Crossroads Culinary Center (C3)

For those who have a little more time to sit down and eat, Crossroads Culinary Cen-ter (C3) in the Ellicott Complex is a favorite among students.

It features several food stations that of-fer everything from pasta to desserts and healthy soups and salads. C3 is also home to Strictly Vegetarian, which offers vegetar-ian fare to students. The station also offers a change to non-vegetarian students to try meatless meals.

Marissa Smith, a junior undecided major, is a vegetarian who struggled to find things to eat on campus.

“I think UB had really come a long way,” she said. “They definitely did a good job with C3 and the food is really good.”

While the healthy fare is there for stu-dents, it’s still up to them to make the right choices. According to Kohl, students can definitely maintain a healthy diet on cam-pus, as long as they are proactive about what they choose.

email: news@ubspectrum.com

Healthy and in a hurry

These campus locations give a healthy alternative to typical college fare

PHOTOS BY KAINAN GUO, THE SPECTRUM

Places like Jamba Juice (right), Edgy

Veggies (left) and Seasons Café give students the option to eat healthy

while on the go.

5NEWSWednesday, November 4, 2015

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One point two percent of UB students have been diagnosed or treated for bulimia and 1 percent have been diagnosed or treat-ed for anorexia, according to UB’s Spring 2013 National College Health Assessment Survey.

But Janice Cochran, dietitian and coor-dinator of nutrition and physical activity at Wellness Education Services, said the actual number of students dealing with eating dis-orders is much higher. A lot of students just don’t seek treatment.

Up to 30 million people of all ages and genders suffer from an eating disorder, ac-cording to the National Eating Disorders Association (NEDA). And eating disorders can especially arise for college students due to “changes and adjustments” and overex-posure to media, according to Carissa C. Uschold, licensed clinical social worker in Counseling Services in Richmond Quad.

“We are overloaded with thousands of images and attachment to self worth comes from that,” said Uschold.

UB’s Counseling Services and Wellness Education Services provide several servic-es and programs to educate students on healthy eating – whether they are suffering from an eating disorder or just looking for a healthier diet.

Uschold is part of the Eating Disorder

Team on campus, which consists of coun-selors from Counseling Services who pro-vide treatment from a multidisciplinary ap-proach. She said this is the most effective approach.

“Bold intervention can lead to a fast re-covery,” Uschold said.

According to Uschold, it is important “to teach people that their self-worth is based on who they are on the inside, not on the outside.” She suggests talking about emo-tion and effective coping is essential as well as understanding that the media is not real life.

Uschold also suggests making the media more realistic, eliminating Photoshop and early education intervention would help re-solve the issue. She emphasized the need to change “fat talk,” which happens every day along with size discrimination.

In Richmond Quad, Counseling Servic-es provides therapy to help students with their patterns and behaviors and offer effec-tive coping and individualizes each student’s needs.

Cochran suggests some of the few ways to prevent eating disorders during a time that’s most stressful for college students is to “model good habits, not being body crit-ical, appreciating people for who they are – their innate strengths and qualities – mod-eling healthy coping mechanisms and en-couraging fellow students to seek support to help them manage their stress.”

In February, there will also be Eating Disorder Awareness week at UB through NEDA.

Cochran also stressed the importance of modeling a healthy lifestyle. According to Health and Wellness data, only 6.1 percent of UB students self report meeting the daily target of fruit and vegetables.

“Healthy eating is more about what you eat than how much you eat,” said Justin Strudler, a sophomore psychology major. “As a vegetarian, it is sometimes hard to find a truly nutritious diet because sometimes I just replace the protein I’m losing with carbs. It is a constant struggle.”

Eating mindfully is emphasized in Well-ness Education Services and counseling programs such as “Eat Better Together,” where students cook and eat along with oth-er UB students.

There are also “Snacking Tuesdays,” where free healthy snacks are offered in Wellness Education Services and other lo-cations on North Campus. Other programs include yoga and distinguished speakers.

Resources such as books and videos are available at the Wellness Suite in 114 Stu-dent Union.

There is also a 3-credit class offered next semester called Food and Environment where students “learn the carbon footprint of your food.”

“The end goal is to develop healthy eating habits that are supportive of healthy weight,

supportive of full mental functioning and the best health,” Cochran said.

email: news@ubspectrum.com

Maintaining a healthy body for a healthy mind UB addresses eating disorders and mindful eating

HANNAH STEIN, THE SPECTRUM Janice Cochran, dietitian and coordinator of nutrition and physical activity at Wellness Education Services, stresses the importance of modeling a healthy lifestyle through food and stress release.

For Cotten, the process started with trial and error. As a high school student, he tried to crash the same way others would but eat-ing close to nothing and then going to run 10 miles a day.

Everyday. He dehydrated himself to cut and lose

weight. It helped him in losing weight, but it affected his body the day after the event. He said it took much longer to recover than if he was nourished enough for the compe-tition.

After years of trial and error, Cotten fi-nally found an ideal way to begin the weight loss process.

“It’s a longer process for me,” Cotten said. “I start out about a month or two ahead and work at it. It’s usually a process of eating less and running more. Getting the same supplements and nutrients without getting sick or tired. Generally, eating clean-er and drinking water, combined with the exercise, works best.”

While Cotten worked through different methods in high school, Peacock had a sup-port system to help him understand the cor-rect way to slim down before an event.

After making the mistake of not eating and attempting to exercise to sweat every-thing out of him in high school, it was his

father and coach that set him straight on the “do’s and don’ts” of crashing.

“I made the mistakes, trying the ‘not eat-ing’ thing,” Peacock said. “[My father] told me that I have to eat and that I need-ed to continue to do what I was doing, but I needed to eat. Then, my coach led me to some of the alternatives to the things I ate and pretty much went from there.”

Understanding the correct ways to lose weight for events, both Cotten and Peacock have found different, yet effective ways to cutting weight, neither involving starving themselves, saunas, or wearing sweat suits. The combination of healthy food choices, lots of water and increased exercised have helped them in gaining their result.

For Stutzman, it’s continuing to work with his team and continuing to preach that mes-sage in order to avoid players from crashing.

“It’s a process, getting players to under-stand what’s right from wrong,” Stutzman said. “Still, I have experience, we have an excellent staff working with them and part of it is on their part to eat the right things. They can’t be downtown eating hot dogs and pizza at 4 a.m. It’s a good balance of food, sleep and water that allows them to be in peak condition.”

email: sports@ubspectrum.com

CONTINUED FROM PAGE 12

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EVAN SCHNEIDERSTAFF WRITER

UB coffee lovers can now get their fix at more than 10 locations between North and South Campus.

UB is home to both Tim Horton’s and Starbucks’ products and has an expan-sive variety of coffee options for the main-stream coffee connoisseur. Students can also get a quick cup at many on-campus ca-fés located conveniently throughout the ac-ademic buildings.

But there is a common argument on many university campuses on whether or not cof-fee is harmful to your health.

Kristen Perrella, a registered dietitian and sports nutritionist for UB Athletics, believes coffee has long been a popular beverage on campus but will only help so much.

“Students are always looking to stay awake and study longer,” Perrella said. “They should be aware that although black coffee contains minimal calories which we get energy from, the popular added layer of saturated fats and added sugars from cream and sugar should be limited.”

UB Campus Dining & Shops is respond-ing to an increased demand for coffee by opening two new Starbucks locations in the Oscar A. Silverman Library in Capen Hall and the Health Sciences Library in Abbott Hall on South Campus.

On top of the 10-plus coffee locations on campus, there are even more options when you venture off campus. Minutes away from

North Campus is Niagara Falls Boulevard, home to another Starbucks, Tim Horton’s, Panera Bread, Corner Bakery Café and Dunkin’ Donuts.

The danger of these coffee chains is the portion size of their options.

Janice Cochran, dietitian and coordinator of nutrition and physical activity for Well-ness Education Services, advises students to drink coffee in moderation and watch out for oversized chain beverages.

“A good range to stick to is one to three cups per day from an eight fluid ounce cup,” Cochran said. “A Starbucks ‘grande’ is 16 ounces or two recommended cups, a Tim Horton’s medium is 15 ounces.”

Another coffee danger is caffeine con-sumption.

A Starbucks “grande” contains 330 milli-grams (mg) of caffeine per cup, according to the American Chemical Society. That is near-ly their entire “daily safe dose” of 400 mg.

Cochran warns that more than just 200 mg of caffeine per day can be associated with increased anxiety, nervousness, jitteri-ness and an upset stomach.

Other studies show that around 200 mg of caffeine can be associated with increased happiness, energy, alertness and overall wellbeing, but can have its downsides if not consumed in strict moderation.

Many students overlook the downsides and are just happy to get the quick ener-gy fix they need to get through their home-work. An increasing trend among busy col-lege students is drinking a cup of coffee in

place of a meal. Some admit it’s a money-saver and many chains offer a drive thru op-tion, which is faster and more convenient.

Garrett Rubin, a senior health and hu-man services major, drinks a 14-fluid-ounce Dunkin’ Donuts hot coffee four to five days a week. As a health and human services ma-jor, he is always aware of what he is con-suming and tries to drink black coffee.

“I probably spend close to $5 a week at Dunkin’ Donuts,” he said. “Closer to $10 during finals or big study weeks.

He is also an avid Keurig user, an alter-native to mainstream coffee options. A box of 54 Keurig cups or “K-cups” costs $36 at Dunkin’ – a cheaper option in the long run and easier to manipulate milk and sugar op-tions.

Caitlin O’Connell, a senior accounting major, spends a lot of her time in the Ja-cobs Management Center on North Cam-pus. She often finds herself waiting in line at the popular Tim Horton’s location inside.

“I guess I spend around $10 per week,” she said. “And probably $15-20 during study weeks.”

One main alternative that can be pur-chased at any coffee chain or café is tea. A common misconception with tea is that it does not contain caffeine but some teas do. An eight fluid ounce cup of tea only con-tains 28 mg. Three small cups of tea equate to about half of the maximum recommend-ed consumption of caffeine.

email: news@ubspectrum.com

The costs and benefits of coffee

What’s in your cup of Joe?

PHOTO ILLUSTRATION BY KAINAN GUO, THE SPECTRUM

While coffee is most college students’ drink of choice for that extra energy boost, many dieticians say moderation is key to healthy consumption.

He participated a 10K run shortly after in July 2014.

When Drocy’s friends and family start-ed to notice his weight loss, he said he felt increasingly more motivated to keep go-ing.

“I’m so proud of him for making these choices on his own,” Domagola said. “From a relationship standpoint his weight meant nothing to me whether he was 250 pounds or 150 pounds.”

Drocy said he eats a lot of protein, which he tries to get from plants and foods rather than shakes.

“I could just eat tons and tons of spin-ach, dandelion greens, kale, romaine let-tuce, lots of beans, rice, chicken and the occasional red meat – which is kind of a treat that I really don’t eat too much,” Drocy said.

But Drocy’s weight loss journey did not come without setbacks.

At the beginning of the fall semester, Drocy was at his lowest-ever weight of 157 pounds. Drocy said he was “surprised” be-cause he realized he weighed 100 pounds less, so he figured he could eat whatever he wanted to.

“I started eating a lot of steak and ice cream but I just didn’t feel healthy and noticed I didn’t have as much energy and whenever I would go to the gym, I just didn’t feel as good,” Drocy said.

This went on for about a month, un-til Drocy said he began to get a handle on his weight again.

Drocy said he feels like a “totally new person” and that people took him more seriously following his weight loss.

“When I first started losing weight, ev-eryone sort of second-guessed me, but once everyone saw that I was actually los-ing weight they would come to me for help,” he said.

Domagola said losing weight was a con-fidence booster for Drocy. She said she notices that he is more comfortable with how he carries himself around others. She and Drocy also began participating in healthy activities together, such as running and bike riding.

Drocy has inspired Domagola to make healthier food decisions. She said he con-tinues to teach her new things and helps her set goals to apply to her life.

“I definitely know that I was unhap-py and I would never go back to living like that,” Drocy said. “When people ask, ‘What kind of diet are you on?’ – it’s like I just eat healthy and I intend to eat like this for the rest of my life,” Drocy said.

Drocy said the biggest takeaway from his journey is that “you can’t expect per-manent results with a temporary fix.”

email: news@ubspectrum.com

Shedding the

weightCONTINUED FROM PAGE 2

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7FEATURES Wednesday, November 4, 2015

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DANI GUGLIELMOFEATURES EDITOR

In the beginning of the semester, Jane Truesdell and her roommates hung a sign over their Winspear Avenue home that stat-ed “Dad bods only.”

The recent trend of the dad bod is a new body physique that can be described as a male with a beer belly who might go to the gym occasionally but isn’t a gym rat, eats whatever he pleases and most importantly – doesn’t have abs.

Many women now prefer men with a dad bod over a fit body because they find men with this physique more fun to hang out with, more comfortable to cuddle with and less threatening than a man with an impec-cable physique.

The dad bod trend became popular when a girl named Mackenzie Pearson, a junior psychology major from Clemson Universi-ty, wrote an essay about “the average male body type” that went viral.

Now, there are men who claim they have this body type and are proud of it. Women specifically go after men with this body type.

“We love it because the dad bod resembles the go-to guy,” said Truesdell, a junior health and human services major. “He’s the guy who could be your absolute best friend or the guy you could end up hooking up with.”

Truesdell said she noticed the dad bod trend started over the summer when she

saw pictures of guys with beer bellies and girls fawning over them on the Internet.

After seeing these photos, Truesdell and her roommates realized that many of their guy friends have the dad bod and they love these friends for the structure of their body.

A man with a dad bod is known to be available to eat with a woman whenever they want because he’s not wasting his time working out at the gym.

“If you find yourself either being best friends with a guy with a dad bod or in a re-lationship with one, you find each other say-ing, ‘Let’s start going to the gym this week’ and then you may end up going, but the dad bod will just end up going to Five Guys,” Truesdell said.

Matt Foci, a freshman electrical engineer-ing major, described the dad bod as a male who has a beer belly and didn’t know that there are many women who are attracted to this body type.

Foci does not think he has a dad bod but said his friends tell him his body resembles the figure.

“I don’t think I do but my friends think I do, so if girls find [the dad bod] attractive then send them this way,” Foci said.

Truesdell and her friends also find the dad bod attractive because these men don’t care what they look like or who is judging them and they have the most fun at parties due to their morale.

“He is living life to the fullest and can al-

ways drink the most,” Truesdell said. “He’s the life of the party and if you see that, it’s instantly attractive. The stomach is just an-other part to hug.”

Nouaman Maloley, a junior political sci-ence major, thinks he has a dad bod but never thought of this body type as a posi-tive figure. He also wasn’t aware that there are people who find the dad bod an attrac-tive body type.

“If people find it sexy, then why not have [a dad bod]?” Nouaman said.

But according to Truesdell, the only trait that could make a man with a dad bod less

attractive is if he has a poor personality.An important aspect of the dad bod is that

a less-developed physique can be less threat-ening to a woman and gives many women a confidence boost about their own bodies.

“Guys with super ripped bodies make girls feel self-conscious,” Truesdell said. “Not only are we accepting of all dad bods, but they are accepting of us. We hung the sign on Labor Day weekend because we ac-cept all dad bods and want them to always feel welcomed at [our house].”

email: features@ubspectrum.com

DAD BODS ONLY

The new male body physique that women find attractive

COURTESY OF JANE TRUESDELL

A “Dad bods only” sign hangs outside Jane Truesdell’s Winspear Avenue home. Truesdell (left) said women find themselves attracted to men with dad bods, or adorably unfit bellies, because they are less threatening than a full set of abs.

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TORI ROSEMANSENIOR FEATURES EDITOR

The seemingly-inevitable, infamous “fresh-man 15” is dreaded by first-year college stu-dents. Freshmen are warned months before they arrive on campus to watch what they eat, get enough sleep and frequent the gym to ward off extra weight gain.

But where does this weight gain stem from and why is it so prevalent in this select group of students?

“It’s multifactorial,” said Peter Horvath, an associate professor in the Department of Exercise and Nutrition Sciences. “It’s a combination between the availability of food and lifestyle changes.”

Food is only available at certain times at UB, especially for freshman that are typically on a meal plan and utilize meal swipes. Many will skip out on breakfast because it ends too ear-ly and then have a small lunch between classes. This leads to most students finding themselves famished by dinnertime – and gorging them-selves in the buffet-style dining halls.

Not only are students eating too much for dinner, they’re usually eating it too quick-ly out of hunger. Students who cannot eat in a timely fashion find themselves gaining weight for this reason.

Some, like Terika Pereira, a sophomore nursing major, will avoid the food on cam-pus because it doesn’t fit her dietary needs.

“I have a lot of health-related issues that cause me to watch my weight. I have to be real-ly careful about gaining weight because it’s really hard for me to lose it,” Pereira said. “They don’t offer many gluten-free options, so now I just bring food from home since I’m a commuter.”

Though the “freshman 15” is more like

the freshman five or 10, according to Hor-vath, this weight gain occurs because it’s dif-ficult for freshmen to adjust to their new life-styles. Their classes aren’t every day, or are stacked one after another, and there is there-fore more opportunity to develop bad habits.

Another factor that is prominent in weight gain is sleep patterns. For those who are liv-ing in dorms, the quality of sleep is signifi-cantly diminished because freshmen are con-stantly surrounded by other students with different schedules. This idea is called “dis-turbed sleep,” in which the sleep that some-one receives isn’t as valuable as it could be.

“When people sleep less than six hours or more than nine hours, there’s a tendency to put on body weight,” Horvath said. “Screen time, or time in front of the TV, comput-er or other electronic device, will also cause the quality of sleeping to be less valuable.”

Though UB offers healthy options, many students will stick to comfort foods, espe-cially when they are under stress. In partic-ular, savory foods like pizza or late night stops at Perks can lead to weight gain be-cause these are less healthy options.

There are dining locations where salads, fruits and other nutrient-filled options are available in both the dorms and on both ac-ademic campuses.

But the freshman 15 isn’t necessary inev-itable.

“I haven’t gained weight – I actually lost weight,” said Katie Heurman, a sophomore civil engineering major. “But it’s always fun to stalk Facebook and see who’s gained weight after freshman year. It depends on what you choose to eat and whether or not you choose to watch your weight.”

Horvath attributes poor time manage-

ment to be one of the greatest factors to weight gain. Many students don’t exercise consistently because they aren’t scheduling the time to go to the gym. All of the nec-essary tools to maintain or lose weigh exist around campus – it’s just a matter of utiliz-ing them.

Time management will now be taught in a first-year UB seminar, taken by freshmen, in an effort to fix this issue.

Those who gain weight freshman year are

usually just not aware of their weight as the stress of school and a whole new lifestyle take over.

“You can tell that some people definite-ly gain weight in their first year,” said Mon-ica Zaso, a sophomore occupational thera-py major. “It all depends on what they de-cide to eat and how conscious you are about your weight.”

email: features@ubspectrum.com

Weight-watching worries

Is the ‘freshman 15’ inevitable for first-year students?

PHOTO ILLUSTRATION BY KAINAN GUO, THE SPECTRUM

The idea of the “freshman 15” reflects the weight that freshmen put on during their first couple of semesters at school. This can be attributed to poor sleeping habits, bad eating choices and a lack of time management skills.

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GIOVANNI GAGLIANESE STAFF WRITER

Madison Dixon says it can be extreme-ly difficult not to pick apart what she looks like when she’s dressed in a leotard and tights standing in front of a mirror trying to be perfect 9 a.m.

The junior communication and dance ma-jor and other dancers have to not only meet a certain standard of physical functional-ity that includes strength, acrobatic prowess and speed, but also have to meet an aesthet-ic standard based on professional taste.

According to a 2013 study by Jon Arce-lus, Gemma L. Witcomb and Alex Mitch-ell entitled “Prevalence of Eating Disor-ders amongst Dancers: A Systematic Review and Meta-Analysis,” dancers are three times more likely to suffer from eating disorders, specifically anorexia nervosa and eating dis-orders not otherwise specified.

The dance world has often has criteria on what makes movement attractive, which dancers have to meet in their appearance. Combined with the general body image ex-pectations placed upon women by society, everyday life can be intimidating when you feel like you have to look like someone else. Defining a healthy body image from a dancer’s perspective

Defining what is and is not a healthy body image may seem easy, on paper – a healthy body image is one that accepts itself for the way it is. It is someone that is confident, proud and comfortable about his or her body, while an unhealthy body image is one that has a distorted perception of shape and size.

Dancers are one of the demographics that face this problem the most.

The ideal body image for dancers is not easily defined – mainly because it is differ-

ent for everyone.“I am a skinny dancer. I have an ‘ideal’

physique.” said Deja Stevens, a junior dance major. “It is weird because being skinny isn’t attractive and the idea of a skinny dancer is still alive but outdated.”

Many dances require different movement and so the ideal body image for each chang-es.

Someone who focuses on ballet may fa-vor a physique that is slender with slim hips, slouched shoulders, long arms and legs, while modern dance may desire more of an athletic physique and hip-hop demands one that is lean and curvy.

The “ideal” dancer’s body can be anything in between.Dealing with these issues positively

A positive body image can be achieved

by going to the gym, eating healthy, getting proper sleep and simply listening to your body’s needs and wants.

“I was raised to see my body, especially my height, as a gift so I’ve always kept that thought in my mind,” said Brittany Hill, a junior dance major.

Hill, who has been dancing in Buffalo since she was young, also teaches ballet and jazz at a local studio. She stresses to her stu-dents the importance of feeling comfort-able in their own skin.

“Of course there are always those days where I feel bad about myself, but no one has a perfect body and I remind myself of that during those times,” she said. “The most important thing a dancer can do is no-tice what their body needs in order to func-tion properly and fuel it appropriately. This can be applied mentally, emotionally and

physically.” When dancers cannot meet the physical

expectation regarding their appearance, they often start to dislike their body image.

Having a negative body image can result in mental illness.

These illnesses include but are not limit-ed to anxiety, depression, body dimorphism and eating disorders.

“Both myself and many people that I know have struggled with body image and keeping it healthy. It’s very difficult in this line of work to stay healthy, mentally, emo-tionally and physically,” Dixon said.

When this does happen it is good to learn to stay in your own mind, accepting a situa-tion on how your body is or your movement and know there is going to be good dance days and bad dance days, she said.Looking for help in the right places

The dance program has a Wellness Board run by instructors that post articles on how to stay healthy and have brought nutritionist in for lectures.

Conditioning exercises designed for movements dancers will be performing throughout a course are offered as well.

“Even though the program does make ef-forts to address some of these issues, they are still lacking. Some dance classes openly address dancers weight,” said a senior dance major, who did not want to speak public-ly about her body issues. “Eating disorders are taken seriously, but it’s a double-edged sword because if you didn’t know the girl had a problem she would look ideal. The theater and dance program just tries to pre-pare us for what we are going to have to deal with after college. In a way, they are a lot kinder than they will be after school.”

On the other hand, some have differing views about how these issues are met.

Dancing can be both empowering and debilitating for personal body image

Finding balance in the mirror

COURTESY OF LAURA NASCA

(From front to back) Angel Mammoliti, Evan Matthew Stewart and Talia Putrino practice in a classroom in the Center for the Arts. Dancers are subjected to body image pressures and strive to find healthy outlets to manage that pressure while maintaining a healthy lifestyle.

CONTINUED ON PAGE 10

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Many believe that the theater and dance program nurtures a healthy body image.

“The dance world accepts many bodies, but there’s still a lot of discrimination for bigger dancers.” Stevens said. “The dance industry is tough. If you want to go into the commercial industry it is all about your look, your height, you skin, your hair color. Looks are everything.”

The professional dance world is very competitive and in order to be successful, dancers need to have the most appealing body.

On top being the ideal women and danc-er in order to get casted, fitting the character personality-wise is just as important as look-ing it.

“Our constructs of what beauty is need to be challenged. We cannot change our so-

ciety’s perception of beauty, but we are not slaves to society’s perception of beauty ei-ther,” Stevens said. “We have to stop com-paring ourselves and doubting ourselves, it is a shame how much time and money we spend to try to look beautiful for others. There is nothing wrong with looking beau-tiful. It is important to be healthy, you love your body, fuel it well, and maintain your-self.”

Dancers may feel like they are living an in-consistent battle, but it is vital to have a bal-ance and understand that dance allows you to express yourself freely, no matter what your looks.

Counseling Services in 120 Richmond Quad is available to help anyone struggling with body image – dancer or non-dancer.

email: arts@ubspectrum.com

Finding balance in the mirrorCONTINUED FROM PAGE 9

TOMAS OLIVIERASST. ARTS EDITOR

Whether it’s the first time you’ve set foot in the gym or the third gym session that day, in the age of the smartphone anyone can get fit the hi-tech way using any of the hun-dreds of apps at your fingertips.

Apps like Nike Running +, Map My Run, My Fitness Pal and Eat, Lift, Sleep have rev-olutionized how people personalize their fit-ness experience.

Anthony Mincey Jr., a senior health and human services major, has a plethora of fit-ness experience from his participation in ac-tivities like Strong Man competitions, Cross-Fit, gymnastics, powerlifting, track and field and football.

He said while he does not personally use the apps, he understands why people would be interested in them as a fitness resource.

“When I look around I see people on their phones, so it makes sense that people would log their activity on their phone because they always have it on them,” Mincey said.

He said fitness apps could be beneficial for people who don’t have much experience working out and want a place to start where they can be guided during their workouts.

The apps are meant to provide structure to one workout routine.

“Consistency is the most important thing

that someone can have when working out. If you don’t have a plan when you go to the gym, you’re really just wasting two to three hours of time,” he said.

Mincey said he felt that if there were an app that centered itself around the squat, bench, deadlift and military press, it would be the kind of app that people who are go-ing to the gym to build strength and muscle would benefit from.

The app would be even better if it had a section that focused heavily on “body weight movement then an exercise that compliment[s] said movement,” said Mincey.

Mincey believes that people are looking for consistent and reliable workout partners in these apps to keep them motivated and on task.

He said it is important to be open to learning now exercises, establishing prop-er technique and striving for efficiency in a workout. Mincey said that he applauds peo-ple who come in with questions and leave the arrogance that many people who lift tend to have at the door.

Hashem Mohamed, a junior exercise sci-ence major, said that he is a huge fan of the app Eat, Lift, Sleep because it allows him to maximize his workout experience as he makes strides in gaining muscle mass.

“Having some record of improvement

motivates you to want to do better each time you go to the gym,” Mohamed said.

He said that logging something as simple as one’s set and rep counts on a phone or on paper makes the work a person has put into his fitness seem more achievable. The act of logging one’s results allows users to numeri-cally watch themselves progress.

“It gives me something to do between sets so that I’m not losing focus during my workouts,” Mohamed said.

Each different app contains unique fea-tures that enable users to calculate things such as calories burned, caloric intake, total time exercising, distance traveled and even their one rep max.

“The graphical interphase is really cool and helps motivate me by illustrating the progress I’ve made from week to week,” Mohamed said.

He said that the fitness app that came pre-loaded on his Galaxy 5s wasn’t what he was looking for in a fitness app because it fo-cused more on cardio exercise than lifting and didn’t allow users to plug in their stats.

However, it is common for people walk-ing around the gym with their phones plugged in to be too busy jamming out to their favorite pump-up songs to even care about actually logging their workouts.

Josh Lagerwall, a sophomore history ma-jor, said he tried a couple of apps himself but found a simple notebook a lot easier.

“Apps take too long and are a little te-dious when it comes to time management,” Lagerwall said. “What I can write in my notebook in five seconds takes one minute to plug into a phone because of all the intri-cate little options that the apps have.”

He said that he understood how the apps could be beneficial to some users but didn’t see it adding any significant change to the results he got from his own way of tracking himself.

Lagerwall said he would recommend My Fitness Pal to someone who was interested in downloading a fitness app because of “its multiplicity and wide array of resources that let people keep track of the food they eat and calories they burn.”

But Lagerwall said those who use their phones for purely fitness-related activities in the gym are few and far between.

“People who track are a minority at the gym – most people are distracted by their Face-book and Instagram accounts between sets. I’ve done it myself before too,” Lagerwall said.

Fitness apps are designed to get people ex-cited about working out and being healthier in general while providing ease of access. The fu-ture of fitness is just an app download away.

email: arts@ubspectrum.com

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12 SPORTSWednesday, November 4, 2015THE SPECTRUM

JORDAN GROSSMAN SENIOR SPORTS EDITOR

The standard daily caloric intake for a male is 2,640 per day, according to the U.S Department of Agriculture.

That number rarely applies for the aver-age Division-I football player.

At UB and programs around the coun-try, most players spend a solid portion of their day in the weight room or on the prac-tice field for hours on end. With a tiresome workload, food is essential to success. Some football players usually eat nearly twice the amount of the average male on a given day, but it’s justified to appease for success.

Senior offensive tackle Robert Blodgett, who is 6-foot-5 and 315 pounds, accepts he has to consume the most food he can in any given day in order to keep him in line-man shape. The senior consumes rough-ly 5-6,000 calories per day over three meals and a couple snacks.

But he makes it a point to stay health-con-scious – just on a larger scale.

“I’m kind of health-conscious about [eat-ing unhealthy], especially as a big guy that needs to keep on a lot of muscle,” Blodgett said. “I eat a lot of protein. A lot of lean meats.”

He systematically begins his day with a big breakfast of oatmeal, eggs and simple sug-ars like yogurt. And he’s not the only play-er who begins his day like that. Junior cor-nerback Boise Ross begins his day in similar fashion – eggs, bacon and cereal to start off.

But Ross is an anomaly. He’s just 185 pounds, but consumes as

many calories as Blodgett. The junior takes in around 4,000 calories per day, spread out between three meals per day. But he says he could get away with his excessive consump-tion.

“I burn it off a lot during practice,” Ross said. “I play defensive back, so running around for us is the normal for us and it burns all of the calories we eat.”

Senior quarterback Joe Licata, unlike Ross, keeps to a respectable 2,500 calories per day. The senior doesn’t have a meal plan because he lives off campus and is adminis-tered scholarship checks to buy food from a grocery store.

Licata takes advantage of cooking his own meals, especially during the season. He usu-ally eats small before practice, which usually consists of chicken and rice or a sandwich. And like Blodgett, he’s health conscious.

When he cooks, he sticks to lean meats such as turkey, salmon and chicken to stay

energized. He got into the habit after being diagnosed with a hip injury that kept him out for most of the offseason this past year. He needed to stay in shape and his diet was his main concentration because of his in-ability to do proper workouts.

While Licata seems to count calories and watch what he eats, senior wide receiver Marcus McGill’s eating habits are quite dif-ferent.

McGill doesn’t count calories. He never has. He gets all of his meals from the Stu-dent Union, which has a limited offering of healthy food. But he’s in phenomenal shape, quite possibly one of the best on the team.

“I have no idea how to measure calories. I just kind of eat,” McGill said. “Since I’m trying to maintain the weight I’m at now, I typically try to burn and eat around the same calories. Keep it simple.”

It’s not easy sustaining a balanced diet during a practice week given the physically demanding workload. But leading up to the game is a different story.

The Bulls stay in a hotel the night before both home and away games and the ho-tels offer a buffet full of protein, carbohy-drates and vegetables to get ready for the next day’s game. Players have different rou-tines with this meal. Most players, including junior running back Jordan Johnson and se-

nior linebacker Nick Gilbo, take advantage of the carb-filled spread to get ready.

But hours leading up to the kickoff, the eating frenzy calms down. Gilbo limits him-self to a small portion of meat and a baked potato. Johnson usually grabs a small plate of fruit. Blodgett drinks a lot of water and Gatorade to stay hydrated.

McGill can’t even stomach the thought of food on game day.

“The day of the game, I usually don’t eat,” McGill said. “I will throw up every-where … I usually just eat a couple pieces of fruit and some Gatorade to stay hydrat-ed, but as far as actual eating, I can’t do it. The anxiety will make me throw up on the sidelines.”

Although players carefully select their next meal, there are some foods that these players can’t go a couple weeks without. Ross said his vice is macaroni and cheese, a meal he grew up on. Gilbo, Johnson and McGill can’t go long without Buffalo’s fa-mous chicken wings. Licata needs his week-ly fix of his mother’s homemade tomato sauce.

“I burn that off when I’m in practice,” Ross said. “I don’t eat too much of it. I eat it during the times when I could eat bad.”

email: sports@ubspectrum.com

Food for thoughtFootball players discuss eating habits during season

JOE LICATA2,500

BOISE ROSS3,500 -4,000

Pasta, steak and a baked potatoMac and cheese

ROBERT BLODGETT5-6,000

Fruit and waterSteak

NICK GILBO4 - 5,000

Lean meat and a baked potatoChicken wings

JORDAN JOHNSON2,500Fruit

Wings, pizza and chicken fingers

FOOTBALL PLAYERS, DAILY CALORIE INTAKE, GAME DAY MEAL AND THEIR FAVORITE CHEAT MEAL

Pasta, broccoli and steakMother’s pasta and sauce

QUENTIN HAYNES SENIOR SPORTS EDITOR

For some, it’s hitting the sauna with sever-al layers of clothing on or wearing a plastic suit and running.

For others, it’s not eating at all –drinking only water for days on end.

All with the goal to sweat out excess weight.

It’s called cutting weight, or “crashing,” in the wrestling world. The time varies within a couple weeks to a month, but it’s the pro-cess for a wrestler to lose weight in effort to get down to their allotted wrestling weight. It’s a process that can be done correctly and has been completed by several amateurs.

Still, wrestlers as young as high school at-tempt to crash in order to make weight – by any means necessary. Buffalo sophomore wrestler Colt Cotten believes it’s the noto-rious pre-conceived notion that gives crash-ing a bad name.

“The issue is that guys tend to crash diet before a meet or an event,” Cotten said, “and that’s where people run into trou-ble and it messes them up, both in perfor-mance and in their bodies. It’s not hard to slim down and get your weight down if you do it right. It creates a negative stigma.”

With less than a month before a big event,

some wrestlers could be slightly overweight, even by just a few pounds. For some wres-tlers, it’s maintaining or lowering their calor-ic intake while increasing their exercise. For the more uninformed, it’s a process where wrestlers go to extremes in order to drop the extra pounds.

“People tend to think that it’s cutting weight and cutting food out of your sys-tem in effort to lose weight, but it’s the op-posite,” said head coach John Stutzman. “It’s the recognition of eating the proteins, knowing when to eat your fruits and vegeta-bles. In high school, you don’t have that lux-ury. Here, we try to teach our athletes about healthy lifestyle choices.”

Both Cotten and sophomore wrestler Sean Peacock saw some of the addition-al measures to reach their wrestling weight before an event. As some wrestlers, with weeks before an event, go to the furthest extremes to lose enough weight for their up-coming event.

“I’ve seen people starve themselves,” Pea-cock said. “Going days with barely any food or water and just running, trying to get ev-erything out of their systems so they can compete.”

While Peacock saw some of his team-mates people starve themselves in effort to lose weight, Cotten saw others take it to even further extremes.

“Guys would take water pills and laxa-tives and daily trips to the sauna,” Cotten said. “Big sauna suits; guys where rubber suits and just run all day, barely eating. Some guys would eat and just try to puke every-thing up.”

Stutzman said that he, along with his staff, tries to avoid that for his team. In some cas-es, it’s because the athlete has yet to stop growing and could naturally move into oth-er weight classes.

With the help of an athletic trainer, the team is put through tests such as a hydra-tion test, caliber test and testing of the body fat in efforts to avoid unnatural weight loss. As a former wrestler, Stutzman under-

stands the method of crashing in efforts to lose weight. But like Cotten, Stutzman be-lieves there is a method to losing weight in a healthy manner.

“A lot of people think it’s just starving yourself, but it’s not,” Stutzman said. “You have to first drink water and stay hydrated, and then the little things. Not going out and eating at four in the morning, grabbing that slice of pizza or going to the hot dog stand. Being in bed, getting a healthy amount of sleep and eating correctly is the right way to do it.”

Wrestlers explain the dangers of unnatural, sudden weight loss

Cut it out

PHAM DUC HUY, THE SPECTRUM

Two wrestlers work on grappling at a practice last week. Members of the team have tried crash dieting to cut weight before, but there are much healthier ways to drop the pounds.

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