Month: February 2019

1. Looking at the CLASS DATA, what conclusions can you draw about the nutritional value of the meals/snack this group of students is consuming?

I was surprised that so many students were low on calories and carbohydrates.  When I go to lunch in the Commons I see lots of choices for carbs in the form of rice and pasta, sometimes potatoes.  At least at lunch it seems like there are  many choices.  I don’t know if this is true for other meals or on weekends.

1. Assuming the majority of the food consumed is from the Commons dining hall and/or other venues on campus, what suggestions do you have for the food service managers.

Food services should maintain the variety and quality of choices they have at lunch over the other meals and on weekends. They could offer less fatty: fried foods and more grilled and baked protein rich foods to reduce fat intake.

1. What spices do you wish were available in the dining hall?  Are there nutrients in spices?

A wider variety of spices could be added to the cooking- flavorfull but not “hot” spices might make the meats more appealing. I don’t know if making spices available for application by customers would appeal.