Being a college student can be stressful. Choices that students make now will affect the outcome of their lives.
One choice that should not take a backseat to others is a student’s choice of food.
Our campus offers many options for dining that are quick and easy for the student. This gives anyone the option to grab a quick bite to eat between classes.
From the Courtside Grille to Dining Services on the second floor, students have many options.
What most students may not take into consideration are the nutritional aspects of these quick options. Students only see the food and understand that they need to eat.
All nutritional information concerning the food served in the Valley View Room is based off of U.S. Department of Agriculture (USDA) information. Therefore, the nutritional information is readily available to all students.
“Forty-five percent of our food comes from Utah and we base the menu for the Valley Room on a six week schedule with some favorites, such as lasagna and enchiladas appearing more often and others such as meatloaf only appearing once in the six weeks,” said Val Brown, director of Dining Services.
And the students really savor what is offered in the Valley View Room. “I enjoy the food. Give it a B-plus,” said student David Pease.
What most students do not realize is that by eating on campus, they will likely consume almost half of their calorie intake for the day in one meal.
According to the American Heart Association, females whose ages range from 19-30, who take part in some to no exercise, should intake no more than 2000 calories which are considered nutritious. Males in the same age range and activity range should take in no more than 2400 calories.
To sit down and eat the morning pancake breakfast with butter, syrup and bacon is to sit down and eat around 841 calories. To stop at Teriyaki Stix on the lower level for a side order of tempura shrimp is to consume an additional 920 calories.
Our campus offers a variety of food, but most of it is fast and unhealthy. The few healthy and nutritional options that are offered on campus, such as salads, fruit or cereal, can be found on the second floor in the Valley View Room.
“The quality of the food is just like any other cafeteria, and like any other cafeteria, the food is probably not healthy,” said student Lori Ackley.
Most students have their priorities in order. Class is very important, but they need to understand that their health is just as important.
Food options need to be considered while in college, although most options are dictated by what the school offers.
“Dining Services has a good balance between tasty food, which is high in fat, and customer satisfaction,” said Matt Beaudry.
What the students truly need is for the university to provide more healthy options to the students – options that are quick enough to be an in-between-classes snack, which will be filling for breakfast or lunch, and that put the health of students as the number one priority.