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?
    • It appears that most students are getting enough protein, but surprisingly not receiving enough carbs which is very rare. I was surprised to see that most people were not getting enough carbohydrates in their diet because that is usually most common in foods. For fats, it seems that students were getting a mix between too much and too little for recommended daily amounts (RDA).
  2. 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.
    • I would suggest having them make more balanced meals because it seems that things may have been protein and fat heavy with little amount of carbs. Maybe adding rice or potatoes to some of the meals will help balance out the amounts of protein and carbohydrates.
  3. What spices do you wish were available in the dining hall?  Are there nutrients in spices?
    • I don’t really eat at the dining hall much, but I would say that they need more salt, pepper, and garlic powder. Using those three things to season meats and vegetables makes the flavor so much better.
    • Yes, there are nutrients in spices and there are different amounts in nutrients depending on the spice.