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? Looking at the class data the conclusions I can draw from the nutritional value of meals/snacks that students are consuming is that students were low on calories and carbohydrates. 

 

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. The suggestions I have for the food servicer mangers is to try to reduced the sugar and fats used in foods because that can lead to unhealthy eating habitats towards students. Importantly, they could offer less fried and greasy foods and more grilled foods to lower the fat intake.

 

6. What spices do you wish were available in the dining hall? Are there nutrients in spices? The spices I wish were available in the dinning hall are more healthy spices that could be used in the cooking there. Healthy spices including basil, oregano, garlic, ginger, and many other spices can be used in the dinning hall. Anyways, there are nutrients in spices, which provides healthy antioxidants towards peoples diets.