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 noticed there were a lot of variation between people either consuming over, under or just the right amount of different calories, carbohydrates, proteins or fats, so it is hard to tell whether or not students are getting the right nutritional values from our data. I believe it is on the individuals to decide what they eat so that means they decide what they are getting nutritionally from their meals. Protein had the highest “just right” number of people which I thought was interesting.

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.

Like I said there were a lot variations in our class data so it is hard to say what and if there is a problem with our food venues. I would just suggest that they do their best to cook with as much healthy cooking condiments as possible and have more options so individuals can decide whether they want to be healthy or not.

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

Spices do have nutrients. I honestly do not use many spices in my food or use them for nutrients so I don’t really wish they had any certain spices in the dining hall. Some spices can have many nutrients in them.