What with all the moving in, unpacking, buying books and getting readjusted to early mornings (yours truly has alternating 8:00 a.m. and 8:50 a.m. classes this semester), I must admit that food has not been the first thing on my mind lately. Shocking, I know. In fact, when I sat down to write this week’s column, I was stumped. So I thought I would go back to the very basics of eating at Georgetown, but this time with a healthful approach.

Everyone knows that dining hall food, at any college, is not the most nutritious. However, with the renovations and changes in the menu at Leo’s, I must say that so far, this self-proclaimed food snob has been pleasantly surprised. Remember last year, when the stir-fry would be drenched with more oil than actual sauce? Considering that stir-fry is supposed to be healthy, quick and fairly simple (basically a bunch of different vegetables and protein thrown together with some carbs on the side), the original dishes conjured up were not living up to the usual stir-fry standards. Although I haven’t tried it myself yet, the new version has received positive reviews from my friends, some of whom are more health-obsessed than I am.

I think, however, that the most noticeable nutritional change in Leo’s offerings comes in the new Grab ’n’ Go options. Maybe it’s just the snazzier packaging and the giant “ORGANIC TO GO” sign hanging above the sandwiches, but the Hoya Wrap I ate today didn’t feel as drenched in wannabe chipotle sauce as it did last year. And even the salads have gotten creative! Did anyone else do a double take when they saw them? I thought Thai chicken salads with chili-lime vinaigrette were only available at Whole Foods or other high-end supermarkets, yet there they were, sitting on the Grab ’n’ Go shelf.

It’s still too early to tell whether Grab ’n’ Go 2.0 is going to live up to the hype, but I’m willing to give it a fair trial run. My friends and I have a theory that Leo’s churns out its best food during the first two weeks of class in order to lure unsuspecting freshmen toward the larger meal plans. It’s not like we have much choice on campus anyway, seeing how there is only one dining hall where our meals are accepted. Now if Epicurean and Co. started accepting meal plans, that would be a totally different story.

There’s still hope for those health-conscious food fanatics out there. Whole Foods, which might be more accurately called “Whole Paycheck,” is always an option — but I feel that a trek there (Wisconsin Avenue bus to the last stop) is only worth it if you are going to take advantage of its excellent produce and protein and create your own meal. It’s well-known for its outrageously priced snacks and beverages, since absolutely everything is organic. And while there has been considerable publicity lately about how the company is trying to lower prices and make it affordable to all, I have not seen any discounts worthy of excitement. There are much cheaper alternatives that are nearly as healthy — think Trader Joe’s or even Safeway.

Last year, I had no idea what Trader Joe’s was. I would see students walking around carrying brown bags with red-palm-tree-and-hibiscus print, never knowing that it may just be the best supplier of snacks in the world. I finally discovered it while lost in New York’s Union Square during the summer, and it’s now my mission to raid the 25th Street location and snatch up all their different salsas (peach, corn and lime, and pineapple for all those salsa novices out there) and chips for when “Gossip Girls” and “Lost” are on. The best part about Trader Joe’s, though, is that it lets you know which products satisfy particular nutritional needs. If you cannot eat foods with gluten or you follow a strict vegan diet, Trader Joe’s has colored icons on its products that let you know which are right for you.

But if you want the healthiest food D.C. can offer, then the only options left for you are the nearest FreshFarm Markets, located at Dupont Circle and Foggy Bottom. Much like the Greenmarkets of New York City, this program brings together growers from the Chesapeake Bay region to encourage the local food movement in the city. Dupont’s market gathers Sunday mornings year-round with more than 30 farmers showcasing the freshest produce you could possibly find. Some of the vendors even sell bath and herbal products that are all-natural, along with the usual fruits and vegetables and fresh pasta. Don’t know what to do with the produce and meat once you’ve bought it? The group’s Web site, freshfarmmarkets.org, also gives plenty of helpful and mouth-watering recipes that bring out the best in the food you buy.

Ultimately, we Hoyas are pretty lucky as far as healthy eating goes. Our dining hall has undergone huge changes over the summer to better nourish the student body, and so far, it hasn’t been disappointing. And when we get tired of Leo’s — because we all reach that point eventually — there are so many other suppliers available and, better yet, convenient ways to reach them. You just have to know where to go.

Becky Quan is a sophomore in the McDonough School of Business. She can be reached at quan@thehoya.com. Out to Lunch appears every other Friday in The Guide.