Arizona Fast Food Benefits

For many college students, dining halls and other dining facilities are essential because they provide daily nutrition. Campus dining feeds millions of students, and may even be the only meals that some students can get. College students spend thousands on meal plans every year, so when it comes to dining it is important that it is clean, sustainable and most importantly convenient. On campus dining services have failed at working around college student’s schedules. Most dining facilities close around the time of 9:30 p.m. or even earlier forcing students to seek alternative options that cause them to empty their pockets, and go off campus when unnecessary. College campuses should extend dining hours and require at least one dining hall to

Having an open campus lunch stimulates the economy. Kids are great spenders, especially on food. According to FONA International’s 2014 Trend Insight Report, teens spend around 18% of their money on food (“U.S. Teens Spend…” 1). This means that they hog much of the market when it comes to fast food. One local business owner, Dick Hood, runs a sub shop right across from the high school at Round Rock. He admitted that closing the campus would cause him to lose business (Schroeter 1). The location of restaurants nearby helps to keep the students close enough to the school and allows for them to walk or bike versus driving. In New York, students gather at the Vestal Bakery and Deli. Here, the deli serves many students from Vestal High School and relies on the business from the lunch rush that they provide (Basler 1). With the business of the students they are able to hire more employees therefore helping the economy. Rachel Kirkpatrick also contributes to the fast-casual eateries in her area. Some days her and her friends would go into town and eat at their local bagel shop or Chipotle. When it was warm outside they would picnic on the school’s lawn (Marszalek 1). In addition, one school that is on the edge with deciding what to do is weighing out the pros and cons. They said that having an open campus would get the students out in the community and let them support local businesses, that was a major pro (Poolman 1). In a small town, these places thrive on the younger generations money. Lisa Williams is the manager of Grecco’s. On a typical day, over 30 teens come in for lunch, serving them over 200

N-Rich opens up options for students with more meal plan money than they need. But for students who need to ration

Perhaps the biggest factor that causes students to gain weight is the adjustment from eating at home to eating at college. A student from Chicago State University wrote in the school paper that, “Students in their first year away from home are sometimes not experienced in choosing foods or balanced meals” (French). The free-for-all campus style eating allows for unlimited choices of food and no parents to tell students what they can or cannot eat. Dietitian Ann Litt is also quoted in a Washington Post article in stating that, “the all you can eat concept in most college food services is an invitation overeat” (Linder). College dining halls are set up like fast food restaurants, and some even contain a McDonalds or a Pizza Hut. Fast food style eating really has no nutritional value, other than lots of fat and calories. In an article which examined the ways which students eat nutritional professor Christina Economos stated that more than fifty percent of students are eating too much fat, and seventy to eighty percent are getting too much saturated fat. She states that lack of fruit and vegetable consumption and the eating of mostly processed food is the main cause of weight gain among students (Linder). When students enter the dining hall they need to remind themselves that eating healthy is important.

Have you ever thought why you’re school lunch looks so disgusting? Have you ever thought what it’s actually made of? Or why doesn’t this look like the way I ate it at home? For some schools, lunches lack in many different categories from visual pleasure to taste. If the school lunches taste so bad, why don’t we try another way to make them better. For a school in Greeley, Colorado, they’re doing just that. They’re firing up their stoves and are ready to get the ball rolling. There are many reasons on why the school is taking such a huge step backwards. Like, the routine of buying reheated foods and serving them without hesitation. The schools budget cuts or the kitchen being too old and small for the process of preparing such foods. As well as, the list of ingredients that do not need to be in the foods and the risks of diseases/bacteria in the reheated lunches.

The University of a Florida offers meal plans for students who wish to have a meal ready for them rather than worrying about what they are going to eat, or perhaps cook, throughout the day. The problem with this idea however, is that students oftentimes do not take full advantage of this system. Whether it is cooking, eating out, or even going home on the weekends, there are several factors that can get in the way of taking full advantage of the meal plan. This dilemma often leaves families asking the same question: is buying the meal plan that is provided by colleges actually worth the money? While buying a meal plan for college appears to make sense for many incoming freshmen, it does not always translate into the most efficient use of

For many previous years, Anaheim High school has had a couple lunch system changes finally settling on two lunches, both being half an hour long. With both lunches only being half an hour long, for certain, more than one thousand students being in each, imagine the lunch lines! Making line to get your lunch takes already about fifteen minutes, half of a person’s time already, which leaves little time for a student to enjoy their so called meal and free time with friends.Based on other student’s experiences dealing with school lunch, one can rightfully assume that high schoolers would much rather hold in their hunger until after school rather than have the food being provided. There is not a single day that goes by in which a high schooler does not complain about the “worst than jail” food being served to them. This proposal will go into detail about why having an hour off-campus lunch can increase healthier eating habits between the undergraduates of Anahiem High School. In this layout, you will read about the issue of why we believe off- campus lunch would be a healthier choice for Anaheim High school students, you will also encounter our plan of how we intend to carry out this idea, what exactly needs to be done, with the help of who, and so on.

Imagine a college student’s dinner. Is it a marbled, medium rare prime rib steak? How about an enormous ruby red lobster or even caviar, whatever that is? Unless you envisioned Tiffany Trump at a dinner party, the odds are pretty good that the luxurious surf and turf you might have imagined instead came about after mixing together shrimp and beef flavored ramen. “OK,” you might say, “of course they should eat ramen, they are, after all, college students.” But what if this theoretical college student did not have a car they could drive to a grocery store, and there were no grocery stores close enough for them to walk to? What if ramen was the only thing they could afford – and if they couldn’t afford it, they would have to skip meals? What if their lack of food caused them to suffer academically, potentially causing to them to fail out of school? What if a method could describe the where, how, and why of this student’s inability to buy fresh food?

The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort. This is due to many obligations and priorities in life that are put above

Students are surrounded by unhealthy food off or on campus. In a research done by nutritionists, they came to a conclusion that students without meal plans wasted more money on fast food and consumed more fast food (‘Cost and Calorie of Fast Food’). This was all due to convenience of the students without meal plans, since they cannot get into dining halls, and most do not have time to cook or do not know how to cook, therefore they turn to fast food for a quick meal. Due to the fact that there are plenty of fast food restaurants on or nearby mostly any university campus in America. Researchers in the Cost and Calorie of Fast Food also conducted that the average students waste $71 on fast food and consumed about 12,000 of fast food per month (pg.944). People may say that it is the students fault for not eating right or wasting money on fast food, but it’s actually the colleges that deicide what type of food to surround its students with. There is no escaping fast food on a college campus in

For Aramark to improve their performances of raising revenue from previous years, they should start off from changing their image to the students. Currently, UNLV students do not have an exceeding image about the Dining Commons for their bad reputations like food quality and service. They should first provide better quality food products; it would also help to increase the variety of the menu. This could involve a wider choice of fruits, vegetables, grains, sandwich, and other main course meals other than burgers and pizza. The Dining Commons can provide a small station targeting the healthy eaters who favor healthier menu choices; for example, energy bowls are demanded by many teens and young adults who like to eat healthy and

Food waste is an issue that is present at Cornell College. By going into Bon Appetit, the issue becomes clear. Students are given more food than they can eat. To go boxes are not available for students who dine in, and most students do not bring reusable containers with them. Most do not think about how much food they waste. By going over to where we put out plates when we are finished, it is easy to see many students leave a good portion of their meals on the plate. Whether they did not like what they were eating or they were in a hurry and had to leave, big amounts of food are wasted during each meal of the day. Steps can be taken to decrease the overall amount of food that is wasted on campus. Ideas such as smaller plates, vermiculture, competitions, and others can be utilized in the efforts to decrease food waste on campus.

Currently 12,527 students are enrolled at South Dakota State University. Out of this number 2,273 are freshman. Although programs will be open to all age groups our target audience will be freshman. By educating and helping students when they are first making the transition from home to college we hope to impact their college experience. These freshmen are usually in the age range of 17-19 and are from the Midwestern area. There are students from other ethnic backgrounds and we hope to reach out to them o help them transition into American food. One limitation of this target audience is that they are very overwhelmed the first year of college and may push this program to the back of their minds, but we hope to show them how important nutrition

Obesity has risen over the years. The United States now has one of the highest obesity rates. Bad eating habits are usually the cause of this pandemic. For the past few decades, college dorm foods have led to these habits. The more unhealthy food choices are, the harder it is for people to resist these foods. Colleges serve a variety of unhealthy food in their dining halls that contributes to students’ lower GPA. By eating healthier, students can maintain a healthy weight, focus better in school, and increase their school performance to a higher grade point average (GPA).

It’s hard to find something healthy, nutritious, and tasty at the university’s dining halls. Students normally just go to the “caf” and choose whatever looks good to them, and the health effects really start to add up.