College cafeterias offer a wide array of options for
students, and at Michigan State University the nutrition of the food is highly
considered providing a wide variety of healthy choices for students to choose
from.
Alex Brannon, student chef at CaseHall, said the problem with the nutrition at the cafeterias is that there is
not one uniform serving size and students eat more when they have more in front
of them. Brannon said he believes it is all quality food, but students eat more
of it when they are at the cafeteria especially when there is so much food
around.
Joseph Marcus, sophomore student at
MSU, suggested the cafeterias to label the meals in a different way adding a
label on the glass saying how many calories are in each item in order for
students to know more about the nutrition of the food. Marcus said he would
like to know the nutrition in the food he would eat, but he does not think a
lot of students would pay attention to it.
Sarah Tylutki, student level one
worker at Case Hall, said the food is pretty nutritious as long as students eat
in moderation. Tylutki said although the cafeterias are all you can eat,
students should really focus on portion sizes.
Overall, the nutrition in cafeterias came down to the students and how much they take from the food lines. It is up to the students in how much they take and eat. The workers at the cafeteria are trained to give one or two scoops of the food, and if students want more, the workers give more.
