1.0 Introduction
Over the past few decades the role of food services keeps on getting better and better as universities tend to look for ways to satisfy the requests of students. This is done in order to make more money and also to increase their ranking. In terms of infrastructure and academics but also in terms of overall assessments, this is because attending to all the needs of the students is one of the major concerns of schools and universities in order to attract more students. Food is a very important part of a person’s life especially as a student; food is needed for our body to function and for the daily activities as a student. Food service is an important on-campus service that students get outside their homes. Food services include the price of food, environmental efforts, social responsibility, and quality of food.
However, school food services staff also plays an important role in promoting the health of students through the foods they make available everyday and the social interaction they have with student. As one component of a comprehensive school health program, school food service can reinforce nutrition education and provide opportunities for students to practice healthy food choices (Collins et al, 2014).
University of Ottawa Food Services provides a range of products and services to the students, staffs and the community through different means like cafeterias, catering services, vending machines, etc.
The following report provides an analysis of student opinions regarding food services at University of Ottawa, as well as recommending a possible solution for amending those services. Methods of data collection over time include a broad-based opinion survey of the Ottawa campus community and a comparison o...
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... of tobacco in any form while in food preparation, service, equipment or utensil washing areas. Since the hands of smokers come into contact with the mouth each time a cigarette is taken from the mouth, smoking employees may contaminate the product with which they are working with bacteria from their mouth.”
4.0 Prices (cost)
7.0 CONCLUSIONS AND RECOMMENDATION
No smoking or eating should be permitted in the food preparation area at any time. If smoking is permitted in the storeroom, sufficient ashtrays should be provided and individual smoking must wash his/her hands each time he returns to the food preparation area.
Actions are proposed which could encourage greater production of local food. Importantly, the proposed actions can also contribute to myriad other institutional goals
In “Called Home”, the first chapter of the book Animal, Vegetable, Miracle: A Year in Food Life, Barbara Kingsolver presents her concerns about America's lack of food knowledge, sustainable practices, and food culture. Kingsolver introduces her argument for the benefits of adopting a local food culture by using statistics, witty anecdotal evidence, and logic to appeal to a wide casual reading audience. Her friendly tone and trenchant criticism of America's current food practices combine to deliver a convincing argument that a food culture would improve conditions concerning health and sustainability. I agree with Kingsolver that knowing the origin of food is an important and healthy benefit of developing a true food culture, but it is impractical to maintain that everyone is able to buy more expensive food. Kingsolver presents a compelling argument for developing a food culture, however this lifestyle change may not be practical or even possible for a poverty-level citizen. The following essay will summarize and respond to Kingsolver’s argument to demonstrate how “Called Home” is a model for novice social scientists.
More and more farm-to-table restaurants, farmer’s markets, and food co-ops are cropping up to meet the demand among consumers for healthy, local foods, as more chefs and consumers recognize the poorer taste and nutritional integrity of ingredients shipped in from far away. Fruits and vegetables that have to be shipped long distances are often picked before they have a chance to fully ripen and absorb nutrients from their surroundings. Because local food doesn’t have to travel long distances, it is grown in order to taste better and be healthier rather than to be resilient to long travel. The farm-to-table movement also helps local economies by supporting small farmers, which is a dying
Nutrition also plays an important role in student health. Proper nutrition promotes optimal growth and development of children. Researchers generally find that a higher quality diet is associated with better performance on academic test scores and that nutritional status can directly affect mental capacity among school age children (Frisvold). Teaching students about the benefits of good nutrition will help them stay healthy throughout their growing years. “My plate” is one of the easy and interactive tools they can avail to assist them in making healthier food
In all the freedom and choices a college student can face, food is a major one. The campus cafeteria selection...
Cafeterias nationwide are a main staple to providing children and teens everywhere millions of meals each year; it is important that what they are serving is nutritious, as well as food that students enjoy eating. Ensuring that a cafeteria runs smoothly is no small feat, especially with more government regulation than ever before. Budget constraints, lack of choices, and the amount of regulations make it difficult for schools to follow guidelines since Michelle Obama’s Healthy, Hunger Free Kids Act went into effect in 2010.
Former editor of Us News and World Report and recipient of Guggenheim Award,Stephen Budiansky in his article, “Math Lessons For Locavores”,published in August 19,2012 addresses the topic of locally grown food and argues it as a more sustainable choice in terms of freshness and seasons.I agree with Budiansky for growing food locally,however; with three other reasons: we can reduce food waste,(which will benefit the environment), and obesity(which will help an individual mentally and physically), and improve our economy. The purpose is to illustrate why locally grown foods would be a finer option for an American lifestyle. Budiansky adopts an informative,persuasive,and insightful tone for his audience,readers
According to the Centers for Disease Control, “Childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years,” meaning that America’s children need to start eating healthier, including healthier school lunches. The National School Lunch Act is a fairly recent addition to American society. For, as the world waged war a second time, the United States began to worry about the strength and health of the country’s soldiers. However, in the beginning, selling excess agricultural goods was more important than building a healthy, well-balanced meal for students. Unfortunately, many children coming from poorer families could not afford well-balanced school lunches, so in order to compensate, the School Lunch Program changed its focus to help these students. This program, however, decreased schools’ lunch budgets, and schools had a hard time keeping up with the amount of free meals they had to provide, so they came up with some extra ways to increase revenue. However, in a small town in Massachusetts, one chef makes a difference in the health of the school lunch students eat each day, and proves that hiring a trained chef to cook real, healthy meals can increase profit. Unfortunately, that is not the case in most schools across the nation. The quality of health of the food being served in school lunches is extremely poor and was allowed to decline even more with a new set of rule changes. However, there are some improvements currently being made to increase the quality of health of the food being served to students, including teaching them all about food and its nutritional information, both good and bad. In order for students to eat healthier lunches at school, the USDA needs to implement healthier ...
The anticipation of attending college floods teenagers with numerous thoughts. Living on their own, going to class when they please, staying out as late as they want, and surviving on food the dining hall provides or what they buy at the grocery store. More free time, or lack there of, may bring students spinning downwards towards bad eating habits and malnutrition. Rolling out of bed five minutes before class means grabbing a coffee on the way. Too much homework or a big project might mean skipping a healthy dinner and cooking some Ramen noodles or snacking on chips all night. This is where the “convenience foods” come in which are factory made dishes or meals that only need to be heated up or need just one or two additional ingredients.
Many cafeteria workers and staff members in 49 states have said many students do not want the governments new school lunches. Almost 7 out of 17 schools with have been seen with students throwing away some or all their fruits or vegetables, even the cafeteria workers are suffering under these new standards. About 60.3 percent of school districts want flexibility to be given to all schools to improve their ability to provide and give good nutrition without harm to any instructions and school district operations. Schools should know by now what is good for students and what is not, but they should not go overboard with the wheat and whole grain items. Another example that shows that schools should be responsible for providing a nutritious lunch is knowing that there are a variety of ways to make healthy foods taste good for school students. Healthy tasty food that will risk diabetes and obesity .One of the biggest reasons people do not eat healthy foods is because they feel it as if it will not taste good. The problem is, if your health food does not taste good, you are eating the wrong health food. Just because something is good for you does not mean it has to taste nasty, boring, or completely gross. There are plenty of ideas out there for eating healthy without making sacrifices on taste. “It is silly that people are worried about kids throwing things out. There are many ways to make
Did you ever imagine that what goes into your body might depend on something other than your choice? Currently at Embry-Riddle Aeronautical University at the Daytona Beach campus, many types of campus issues exist. The mandatory meal plans for first-year students has become a very controversial issue. This controversy is caused by the mandatory purchase of at least 14 meals per week, amounting about $3,000. From my experience as a first-year student, I can say that I would save $1,000 an academic year eating the food and the quality I like if I was not required to buy meal plans. In this essay, I will argue that mandatory meal plans do not benefit first year students because of the cost, nutritional value, and dietary restrictions.
Moreover, the controversy over cafeteria food is whether or not it is healthy for all students from elementary schools to colleges. Numerous factors lead to unhealthy eating in schools and on campuses. Sometimes options with better nutrition are offered, but when there are, they tend to be less appealing than the unhealthy foods which turns to obesity. Many schools are undergoing budget cuts and changes, and healthy food tends to take a back burner when deciding where the limited amounts of money should go (Gupta). Unfortunately, when schools do have healthy ingredients, the food is usually prep...
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
People eat food every day without thinking twice about it, because it is a necessity for us to live. How often do you think about what is in the foods that you eat? How many calories does it have? Are there any vitamins and minerals in it? Is it high in fat? For most of us and especially college students who live a busy life on the go, the answer to that question is probably no. Since becoming a recent graduate of Indiana University of Pennsylvania Academy of Culinary Arts, I have been more interested in food and what people are eating. Also since more young Americans are becoming obese I want to find out what they are eating and where. Going to college and seeing how students have poor eating habits I want to find out why they are eating this way. Is it because they are away from home for the first time? Or is it because that is the only food that is available for them? I also want to find out if students would eat healthier if it was provided for them? My hypothesis is that students eat unhealthy because it is more convenient for them. There is usually no time to cook a homemade meal and most college students are always in a hurry so it is easier to pick up takeout. Also most college students don’t know how to cook. I also believe that most college students don’t care if the food is unhealthy for them, as long as it tastes good. Hopefully, in the following pages I will uncover the wide world of college eating.
The cafeteria is not merely a place for small children; now that I am in college, I spend more time in the cafeteria than ever. Living in the dorms, I have no kitchen or any other place to cook. Instead, I have a meal plan that offers me fourteen meals each week at the Stanford/Hecht cafeteria. I eat lunch and dinner there as my two meals on most days. But, I do not and cannot go to the cafeteria and just get food. I get much more.
College students struggle to find accessible healthy meals. This inaccessibility may derive from insufficient funds, scheduling or the inability to cook. In Owensboro, the cheapest foods tend to contain additives and unnecessary byproducts. Healthy foods sit on the shelves, students struggle to afford the fresh foods or cannot cook with them. A young person may leave healthy options at the store for convenience food sources often results in said person eating an unhealthy diet. Finding healthy foods with a college time schedule and budget presents a challenge to many students. Students attempting to eat healthy on a shoestring budget, and cook a meal on a tight schedule often give up. Many surveyed college students eat less than 2 servings of vegetables a day (Rao 1). During their college years college students develop eating habits that can follow them throughout their lives. Eating fruits and vegetables contributes to healthy young adults and possibly promotes emotional well-being (White 1). Many college students eat out because it is cheaper and faster than eating at home. Processed foods tend be more available and cheaper, activly going out and buying better foods tends to be more expensive.