When you’ve got exams, assessment deadlines, classes and lectures on your plate, it can be difficult to find the time to put anything else on there. However, a nutritious diet will help you maintain energy levels and concentration, as well as maintain a healthy body.


Healthy UON has developed a healthy eating plate that provides a visual indication of the portion size of foods for a healthy meal.  Plates are provided to students at 'on campus' events.

The below sections provide information on nutrition relevant to students including how to provide a balanced meal, eating for study and how to read food labels.

More information can be found on the following websites:

Creating healthy meals does not need to be time consuming.  Below are some great videos on making fast healthy meals:

Healthy Meals

Getting the right balance of foods in a meal can be tricky. A balanced meal relies on the correct proportions of food.  A meal (dinner) usually includes protein, carbohydrates and vegetables.

A well-balanced meal is made up of:


Eating a diet rich in vegetables can provide a number of benefits to the body and overall health. Vegetables provide vitamins and minerals that are essential for proper bodily function including circulation, healthy gums, bowel function and development of red blood cells. Vegetable consumption can also reduce the risk of heart disease, diabetes and high blood pressure. Choose a wide range of types and colours including:

  • Green leafy vegetables such as broccoli, cabbage, spinach, kale, rocket and artichokes for good folate intakes
  • Tubers such as potato, sweet potato, carrots, and parsnips for vitamin A and good quality carbs
  • Beans and peas of all kinds such as green beans and peas, kidney beans, broad beans, chickpeas and baked beans for soluble fibre and protein
  • Salad vegetables such as lettuce, tomato, capsicum, cucumber and avocado for a good source of potassium and vitamin C.


Carbohydrates provide us with energy and is the body's preferred fuel. In fact, the brain will not work on any other fuel, so regular carbohydrate intake is essential for good brain function, including concentration and attention (good for study and exams!).

Choose mostly good carbohydrates such as minimally processed cereals, wholegrains, low GI foods and whole fruits and vegetables.

In addition to carbohydrates for fuel, these foods provide insoluble fibre for good bowel health, B group vitamins for energy metabolism and help regulate blood sugar for sustained energy (good for maintaining energy levels for long days at Uni).


Protein is essential for building and repairing muscles, making neurotransmitters for brain functioning and haemoglobin for transporting oxygen (to the brain and muscles).

Choose healthy protein sources such as lean red meats, poultry, fish, eggs, dairy, legumes and tofu. A simple guide to suggested amounts include a palm-sized serving for meats, fish and chicken, 2 eggs, 1 cup of beans or 2 slices of cheese.

For more detailed information see Eat for Health.

UON Student Sustainable cookbook

Welcome to the UON Student Sustainable Cookbook.

This is not just a cookbook, it is a guide and toolkit to inspire students to live a more sustainable and healthy lifestyle. The delicious recipes inside this book show cooking and eating well doesn't have to be hard, expensive or boring.

The recipes in this book were submitted by UON students as part of a competition and were tested and assessed for measures of sustainability, nutrition, cost and of course taste. There is plenty of information to support healthy eating including meal preparation, nutrition information and sustainable food choices.

Start cooking

Hard copies of the cookbook are located at the NUSA building, NUPSA office and with Student Health Promotion (Room SC128 - Student Services Building).

Download a copy of the Student Sustainable Cookbook (PDF, 6MB)

To provide feedback on the cookbook email the Health Promotion Coordinator.


About the Cookbook

The Cookbook was an initiative proposed by the Code Green University of Newcastle Student Representative, under the Code Green national initiative of Australian Medical Students’ Association (AMSA) and Doctors for the Environment Australia (DEA).

The development of the cookbook involved collaboration with a variety of other stakeholders including Hunter Councils, Champions4Change, UON Discipline of Nutrition and Dietetics and Healthy UON.

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.