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Problem
Envision yourself as a newly hired registered dietitian nutritionist (RDN) for the dining services of a large university. Your role includes working with staff members of University Dining Services as well as college students to promote sound nutrition and provide healthy food options at the dining facilities and convenience markets across campus. The director of Dining Services asks you the following questions. Based on your nutrition knowledge and content from this chapter as well as insights to the challenges faced by college aged students, what might your answers be?
Question A. What do you see as the three biggest nutrition-related issues on a college campus that serves primarily young adults aged 18-25?
Question B. With these issues in mind, identify three goals, programs, or strategies that you would plan to establish within Dining Services over the course of a year?
Question C. What are three nutrition-related questions you think college students might ask an RDN?
Question D. What are three ideas for how to best provide credible and accessible nutrition information to college students?
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