4. Looking at the CLASS DATA, what conclusions can you draw about the nutritional value of the meals/snack this group of students is consuming
The conclusion I have come to is that the majority of students were under their recommended calorie intake. Carbohydrates and Fats also seemed to be under the recommended amount while protein seemed to be excessively over.
5. 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.
A suggestion I would want to make is that everyone try to take in more calories on a daily basis. Their intake is lower and this could affect how someone feels on a daily basis. Maybe eat more foods that are heavier in carbohydrates and space your meals out but have more meals so you can have a higher intake.
6. What spices do you wish were available in the dining hall? Are there nutrients in spices?
I personally wish there was more seasoning on the food. Things like oregano and ginger. The meat tends to taste bland because it never marinates or gets the proper seasoning I’d like. This could also be why people don’t have as high of an intake in carbs. These spices have minerals like magnesium and zinc which can help your health while also making your food taste better.
