fab meeting presentation nutritional sub-committee

FAB Meeting Presentation

Nutritional Sub-committee

Survey to Students

Three Big Topics

1. What do students want and mean with nutrition?

2. How do we communicate nutritional guidance?

3. Test your Knowledge & Fun Facts


Break down into three open ended questions:

1. What kinds of nutritious foods do you want?

2. What does “on-campus food nutrition” mean to you?

3. How do you think Food Services could serve nutritious food differently?

2. How do we communicate nutrition to students?

Perhaps, a body of students could vote on various methods of nutrition notifications?

Red light/Green light Program

Highlight Cheap Nutrition

Food “Serving Size Card” Program


Purpose: To gather insight on student knowledge and familiarity while educating students of the following:

a. Serving Sizes

b. Diet Planning Principles (don’t worry, they are intuitive )

c. Diet Planning Principles in Action

a. Serving Sizes

Question: How many servings are in “this” on-campus food?

Multiple Choice will be provided. Answer will be provided after student selects answer. Picture of campus item will be posted in survey.

Example: “How many servings of grains do you think are in

each plate of pasta?”

a. Serving Sizes

Question: How many servings are in this food?

Big plate?

Little Plate?

a. Serving Sizes


Big plate?

a. Serving Sizes


Big plate? 6 servings!

a. Serving Sizes



Males = 8 servings per day.

a. Serving Sizes




Females = 6-7 servings per day.

a. Serving Sizes





Little Plate?

a. Serving Sizes





Little Plate? 2 servings.

a. Serving Sizes


Little Plate? 2 servings.

One serving of pasta = ½ cup

b. Diet Planning Principles

Question: Which of the following best describes the diet planning principle?

Adequacy, Balance, Variety, Nutrient Density, Moderation, Calorie

To be determined.

b. Diet Planning Principles

Question: Which of the following best describes the diet planning principle?

Matching Questions?

Multiple choice?

To be determined.

c. Diet Planning Principles in Action

Example Question:

Example: Balance

Based on two pictures, which meal is more well “balanced”? (i.e. a plate of different vegetable vs. a plate of different food groups)

Conclusion: Putting it all together


2. How do we communicate nutritional guidance?


Student can voice their opinion

Students can select a form of nutritional guidance*

Discover what area of “test your knowledge” is the weakest

Provide Nutritional guidance*

fab meeting presentation nutritional sub-committee

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