College campus settings may be a critical setting for the development and maintenance of healthful dietary behaviors. As young adults transition from high school to college, oftentimes their physical environment, social environments, and lifestyles change.
The goal of this program is to assess the current nutritional value of foods and beverages offered to students through dining halls, cafes and vending machines. As well as modify the current food availability to improve energy levels, enhance mental health, improve eating patterns and decrease risk for chronic disease in students. Another objective is to increase meal satisfaction and acceptance of meals, snacks and beverages to result in reduced food costs and food waste.
The importance of balancing and optimizing macronutrients and micronutrients within college students. Stable energy levels can be achieved by eating every three to four hours, which helps keep blood glucose levels stable through preventing high blood sugar spikes and low blood sugar dips. Compared to the commercial snacks, snacks with high quality protein (i.e., nuts, peanut butter, eggs) keep blood sugar more stable as well. High glycemic foods affect students by creating blood glucose spikes, with impacts to concentration. Increasing protein, fiber and micronutrients in meals and snacks has shown to support sustained energy for cognitive function in college students.
Case study positive outcomes
experienced by students with specific medical conditions (i.e. diabetes, etc.)
