Dorm Room Snacks

Highlights:

  • Healthy recommended snacks for your room
  • Students’ choices
  • Marketing and PR Manager with the Cal Poly Corporation

Food for Your Room

Early morning classes and late night studying can make it difficult to eat healthy.  Loading up your dorm room with healthy foods is the perfect way to get in a healthy snack or meal when necessary.  The University of North Carolina at Chapel Hill has some helpful ideas for healthy snacking.

Healthy food ideas for snacking and meals:

  • Fruit (fresh, canned, or dried)
  • English muffins
  • Bagels an low fat cream cheese
  • Milk
  • Whole grain bread
  • Instant oatmeal
  • Peanut butter
  • Yogurt
  • Fruit/cereal bars
  • Pita with hummus
  • Fresh and frozen vegetables (carrots, celery, peppers, cucumbers, etc.)
  • Frozen burritos and frozen dinners
  • Soups
  • String cheese
  • Pretzels
  • Graham crackers
  • Frozen waffles

Here are some healthy snacking options for your dorm room. From left to right: bottled water, hummus, raw almonds, peanut butter, yogurt, granola, and fruit.

Students’ Food Choices for Their Dorm Room

Current dorm resident:

As I was sitting in my room thinking about this post, I was wondering if other students cared about what snacks they stalk up on for their dorm rooms.  I asked a first year student student who happens to be switching her major to nutrition, and a second year who lived in the dorms last year, and is now living in Poly Canyon Village.

Megan Bocchino is the first year student switching her major to nutrition.  Obviously she knows and cares about nutrition which is why she likes to keep healthy snacks in her dorm room.  “I keep those Babybel cheeses and multigrain crackers in my room.  I also have fruit such as grapes, but I do love chocolate covered pretzels.”

PCV resident and former dorm resident:

Poly Canyon Village is the new apartment development on campus students can apply to live in their second year.  Derek Koehler lived in the dorms last year, and is now residing in Poly Canyon Village (PCV).

“Nutrition is really important…I try to eat moderately healthy, but still foods that I enjoy.”  -Derek Koehler

In the dorms, Koehler said Chewy bars and Capri Suns were at hand for his morning classes.  He also kept Easy Mac (instant macaroni and cheese), a bag of baby carrots, healthy dressing for salads, and a case of water in his dorm room.  Koehler’s go-to food: Kiwi-Strawberry Snapple and orange Tic Tacs.  Now in PCV, Derek said he cooks more now that he and his suite mates have their own kitchen, where he makes steak and eggs.

It is not difficult to keep healthy snacks in your room.  You can go to the supermarket and buy healthy food, go to the campus market or village market in PCV, or even use your meal plan to buy things like the fruit and vegetable cups or yogurt.

A Word with Yukie Nishinaga

Yukie Nishinaga is the Cal Poly Corporation’s Marketing and PR Manager.  I first contacted Campus Dining by email, and asked to speak with a chef or whoever would agree to meet with me.  Campus Dining referred me to Nishinaga who is the Marketing and PR Manager as I said before, and I asked her if she could answer a few questions for me.  I emailed her times I was free to meet on a couple days of the week.  Unfortunately, the interview was conducted by email only.

Q. What’s your policy when people get sick?

A. No response back.

Q. Is there a popular item students favor or tend to buy most of at VG’s and/or Metro?

A. In this order: breafast burrito, turkey ranch sub, dinner comfort food, fresh salads, and the pasta bar.

Q. How come dining is at certain hours for each meal and how come we can’t use more than one meal at a time?

A. No response back.

Q. What are your nutrition standards?  Are there health measures or regulations you abide by?

A. The regular staff are Serv Safe Certified during their employment with Campus Dining if they aren’t already when hired.  We are also required to adhere to HACCP (Hazard Analysis Critical Control Points) which are maintaining temperature logs, storage of chemicals, food rotation, etc…

Q. How is the pasta cooked?  Who cooks the seafood and meat?  Are the vegetables fresh?

A. We cook the majority of our food in large kettles.  Our pasta is cooked in water then cooled with ice.

Unfortunately Nishinaga did not respond back to the question about what their policy is when people get sick, and how come dining is at certain hours and we can’t use more than one meal at a time.


Extra news…

Today I went to VG’s for dinner, and the food looked and tasted surprisingly better!  Check it out:

Tonight's dinner at VG's Cafe looked more appealing and tasted better than previously before. I had the grilled chicken and steamed vegetables.

 

Let me know if there’s something you want to hear about!!

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