Looking at the CLASS DATA, what conclusions can you draw about the nutritional value of the meals/snack this group of students is consuming?
When reviewing the graphs from my class, I noticed a few observations about the diet of my classmates. Generally, most students were under their recommended calorie amount. Similarly, most students were under the recommended water amount. Also, most found that their amount carbohydrate intake was under recommended amount. Additionally, as expected, most students got more protein than recommended. For fat intake, the graphs showed about an equal amount of students that had under the recommended amount and over the recommended amount. Looking at all the graphs generally, most students were under more of the categories than over/just right. This means that most of my classmates could use more nutrients depending on the category. For some, they should cut down the amount of nutrients depending on the category.
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?
Considering the majority of food here is consumed from the dining services offered by our campus, I suggest there should be a variety of both healthy and not-so-healthy options. I believe there should be a balance between super healthy options and moderately healthy options so that all students feel that they have an option at the dining hall. I’ve found that some times when I went to the dining hall, there are little to no healthy options for me and I am forced to eat a certain way. I think it is important for students to have a variety of food so that they can make an informed decision to eat healthy.
What spices do you wish were available in the dining hall? Are there nutrients in spices?
Because there are nutrients in spices, I wish there were more spices available in the dining hall. I would like to see spices like black pepper, garlic, parsley, basil, oregano, and dill.
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