What’s Up with the Dining Hall’s Nutritional Labels?
Genevieve Feeney
Contributing Writer
Photo by Genevieve Feeny
Today’s culture consists of knowing what you eat, and the nutritional information that’s behind the food. There are nutritional labels at almost every restaurant, fast-food place, coffee shop, grocery store, etc. We even see these labels in the UMF dining hall. However, the question is, what are these labels doing for students? Are they causing more harm or good? And why are there only caloric labels and not other nutritional information?
UMF Nutritionist Bryn Doiron, located in the Health Center, can answer some of these questions. However, others remain a mystery. Before diving into all the questions, an initial question stands as to why calories are even on food labels in the first place and how they started:
“The whole premise of why this was started, which the government started, was to help consumers make more informed choices. It was true for education. They wanted humans to make healthy choices. We underestimated the number of calories we consume, and we thought it would help us to make healthy choices. Many people did not know what they were eating, and it was to combat obesity,” Doiron said.
Despite this harmless reasoning, Doiron has some opinions on the benefits and downfalls of caloric labels:
“Well, there are negative effects. These can and do affect those with a restrictive type of disorder. It can lead to potential stress and triggers for those people, which can be a negative effect,” Doiron said.
Many people face these struggles around the community. UMF senior Karly Jacklin shared her struggles with the caloric labeling in the dining hall:
“When I was a sophomore, there was a point when I was checking the bite app to check what the lowest calorie food was, and I would go get that. A lot of times, I would just be eating green beans or broccoli. Something that bothers me is there are only calories, not ingredients,” Jacklin said.
Jacklin feels that caloric labeling is not wrong, but when it is a stand-alone, and there are no other facts, it can cause harm. Jacklin feels that the dining hall’s method of relaying this information is also faulty and that the school should provide more nutritional information about the caloric number.
“If a muffin is 250 calories, and so is a giant plate of veggies, you won’t get the same thing. You are not getting that amount of calories, people scoop more or less, and they don’t tell exact serving sizes. Without a scale, you won’t get that exact amount. It is useless without the serving size,” she said.
The dining hall only provides the caloric amount for a serving size. However, they do not share what that serving size is or any other information about the ingredients and macronutrients of the food. Should a more comprehensive range of labels be provided?
“I think information is great. If they say how many calories, serving sizes are important. Serving sizes for each person are different. When they label it gluten-free or heart-healthy, those things are positive. Regarding the serving size, I think that is a great idea. Some people do not realize how little or big each size is. The nutritional value and nutrient density of the food are more important. Two meals can have the same calories but vary in how our body reacts to them depending on the nutrition. And the other thing that kind of as a general thing to say is that calories can be educational, but also for those struggling students, we don’t want to lose the joy of eating or the nourishment that food gives us or even the social aspect. By just looking at the calories or energy it provides us. Enjoy how you feel and think about how it tastes or how hungry you are. What makes me feel the best I can feel versus looking at a number,” Doiron said.
Food has many more aspects than calories, which people should consider in labeling food. Students looking at a number need to learn how much food that number equates to or how nutritionally healthy that food is for people. As Doiron said, food holds more or less nutritional value depending on what it is—which should also be considered.
Jacklin said she thinks putting caloric labels in a bigger context would help students not to develop a negative mindset towards calories. Like including how many proteins, fat, carbs, etc.
“I do not think they should be taken away, just differently displayed. I do not even think it is the dining hall’s fault when you come to college. A lot of times, you are learning how to feed yourself on your own without your parents. Suppose you can focus on how to do that in the healthiest way possible. There is also a culture of moralizing food on campus: cake and fries are bad, chicken and broccoli are good,” Jacklin said.
As shown, the caloric labeling in the dining hall can be harmful, but Jacklin said there can also be benefits:
“I do not deny that some people can manage their weight with calorie labels in a healthy way. And calorie counting can be a useful way for some to lose weight healthily. Or people who are trying to gain weight can do that healthily. It’s also a moot point because where is the other info about the food? I wish the ingredients lists were as consistently labeled as the calorie count,” Jacklin said.
Calories can be beneficial, but other nutritional facts should accompany them, or they could lead to harmful behavior. Doiron has mixed opinions regarding whether these labels do more harm or good:
“Being a dietician and counseling students on many different issues. It is tough because I understand the students that it is difficult for them, but I also see it as beneficial for the students who didn't know how many calories they were eating. I can see both sides.” Doiron said.
If students are struggling with destructive or conflicting thoughts about food consumption, what are some resources they can use, and what are ways the school can provide and share more resources to help support students?
“There are a few slides in the beaver lodge slide show that show [resources]. I know there is a little publication we have a dietician, but more people need to know. It needs to be talked about in the first-year seminar or PHE. I know they are changing PHE and what they cover in that class. But the dietician is a resource on campus that people can talk to,” Jacklin said.
Students should not be scared to reach out to the Health Center to take a step forward in recovery and should not feel alone when searching for help. As UMF’s dietician and nutritionist, Doiron is open to assisting students in combating any disordered habits they may be experiencing.
