From the east to the west, north to the south, cuisine all over the world varies from town to town. When you’re young, the choices you’re given are basic and simple. As we get older, we learn that our taste buds require more experimentation as we venture into this world. School offers us a chance to eat warm food, but usually has minimal options. It can be daunting and stressful trying to pack a lunch that tastes good, whether it’s packed the night before, or the morning of. For those of us special folks who meal-prep for the week, we end up getting stuck with eating the same thing every day..
For a lot of young people, college requires learning how to eat and cook on your own. It’s especially hard to do that while saving money and trying to make sure whatever you get is healthy. Back in the day, health wasn’t so much of an issue; it now seems, with TikTok health trends and Instagram reels of smoothie-making super moms, everyone is cognizant of what they’re putting in their body. Generation Z, ranging from 13-27 years old, struggles especially with this dilemma. What do you look for in college food in this health-craze era?
When we think of campus food, we picture large dining halls, or small cafeterias. Many times we see prepackaged food, fast-food chains, and we have delivery service to order food fast to our dormitory doors. The diverse options and dietary options are endless, but many new students going off to college have to worry about their next meal. Will I have enough money to eat out? What if I can’t eat the food offered on campus? When will my next meal be and can I afford it, or will I have to heat up a package of Ramen noodles?
Looking up the nutritional menu on college campuses is easy. For instance, at URI, when you click on the campus menu, a list of categories pops up: Cereal Bar, MF Condiments, Homestyle, Pasta Plus, Deli, Astro’s, Fusion Wok Bowls, and Salads. The menu is full of options for Gen Z’s health crazed appetites! Menus at schools today are evolving and tastier than ever, with healthy food choices! No more pizza, and french fries, or dried up meat, basking for hours under a heat lamp!
I reached out to a 3rd year undergrad in the field of nutrition, to find out her take on the campus cuisine and mindful eating habits. Kylie Katz began her college career at University of Rhode Island and transferred to the University of Tennessee to complete her degree in Nutrition. Here is her story:
Katz: I’m originally from Middletown, New Jersey. I started my college journey at the University of Rhode Island, but later transferred to the University of Tennessee, where I’m now pursuing a degree in Nutrition with a dietetics focus and a minor in Physical Activity. My passion lies in helping people understand how to truly fuel their bodies, not just to get by, but to thrive.
One of the biggest shifts I noticed moving from the Northeast to the South was the food culture. Up north, local restaurants and fresh New England classics dominate the scene, while in the South, fast food chains and quick options are everywhere. Both regions have their perks, but it’s been eye-opening to see how availability shapes the way people eat.
As a college student, I understand the struggle of trying to balance convenience with nutrition. Many of us rely on cheap, easy meals, often processed foods, that don’t always cover our nutrient needs. Personally, I prioritize supplements like vitamin C, B12, and omega-3s to fill in the gaps. It’s not about chasing every new “superfood” or supplement trend, but about listening to your body and giving it what it’s missing.
When it comes to the latest health crazes, I think some trends can actually be really beneficial. For example, the rise of low-impact workouts like yoga and Pilates has been a game-changer for busy students. It’s not just about burning calories, but about slowing down, stretching, and giving your body and mind a chance to breathe.
My program in nutrition has taught me one of the most valuable lessons: There’s no “one-size-fits-all” diet. Everyone’s lifestyle, metabolism, and goals are different. That’s why learning to read nutrition labels, understand portion sizes, and balance whole foods is such a big part of what I do. My philosophy? The less processed the food, the better your body feels. Every extra step in food processing is just one more step your body has to work through.
On campus, healthy eating is always a bit of a juggling act. While I’m not always thrilled with the options, there are definitely some good ones like the salad bar, fresh fruit, and even allergy-friendly meals that are carefully prepared to avoid cross-contamination. For quick snacks, I’ll usually grab something simple like fruit, a granola bar, or a wrap. Cost and convenience play a big role in my choices, just like they do for most students.
At the end of the day, my approach to nutrition is all about balance and sustainability. It’s not about perfection, it’s about finding ways to nourish your body in a way that works for your lifestyle. Whether that’s cooking a homemade meal, grabbing something fresh on campus, or slowing down with a low-impact workout, it all adds up to supporting your body so you can show up as your best self.