Evening meals selected by college students: impact of the foodservice system

Abstract

We studied college students to determine the effect of variations in the foodservice system on their food choices. We measured time students spent waiting to enter the dining facility and selecting foods in the servery and analyzed photographs of food selections. Data were collected for the same menu four times. Time spent both waiting for access and in the servery decreased during the academic year. Female students selected significantly higher levels of energy and several nutrients (protein, vitamin A, iron, and cholesterol) when they spent more time in the servery. Food appearance influenced food choices for men and women. Escalloped potatoes and stuffed shells were selected by fewer students when they appeared dry. Limiting portion sizes had no impact on food choices of women but markedly changed choices for men. When protein-containing foods were limited, men increased their selection of higher-fat items so that energy intake was unchanged. The location of milk machines did not directly influence the number of students who selected milk, but there is some suggestion that improved access resulted in some increase in choice of calcium-containing foods by women. Dietitians can influence food choices by assuring speed of service, product consistency, portion control, and ease of access to foods containing nutrients that may be deficient in the population being served.