Opinion: The Conundrum of University Meal Plans – A Challenge to Healthy Living
Nobody ever said that college meal plans were perfect; however, universities across the world have been investing largely in terms of time, effort, and dollars to revamp their dining halls continuously over the past years. One such university that adopted a novel approach is UO, which started using the point system as a substitute for the conventional buffet-style dining.
Yet, this new system introduces its own set of challenges, as it appears to promote unhealthy and unsatisfying eating habits inadvertently. The cause for such concern is the system’s inherent feature of attaching more value to nutritious and filling food, thereby indirectly promoting restrictive diets. This proves to be detrimental to first-year students, who are in dire need of nutritional assistance to successfully navigate through the stressful college transition period.
Let’s take a glimpse into the modus operandi of the UO meal plan. All residential meal plans, besides the Carson based plan, leverage a flexible point system that is updated every week on the student’s UO ID and can be used at any of the 14 dining venues. The points are allocated on Sundays and students can redeem them throughout the week for beverages, meals, and other food options.
One noticeable drawback of this system is the pricing structure. Healthy food items like fruits, vegetables, and high-protein options cost significantly more points compared to less nutrient-rich carbs. For example, ordering fries from Dux Bistro costs you one point, whereas for a small salad, you’d have to shell out three points. This stark contrast forcefully nudges students towards less nutritious food, depriving them of the energy-rich nourishment they require to face the hectic college life effectively.
A testimony to this issue comes from Ryan Pirrung, a second-year UO student, who shared his struggle of managing sufficient protein intake within his meal plan and resorting to eating out multiple times a week to satiate his hunger.
Furthermore, the tendency for students to select lower-point meal plans, such as the 65-point Select compared to the 80-point Standard, enhances the problem. These plans are significantly cheaper, pushing students to restrict their food consumption rather than spend extra hundreds of dollars over their already hefty housing costs.
Adding up to the worries is the commonly called “Pointflation”, the diminishing value of points with rising food prices on campus. This puts students in a tough spot, where they are obligated to miss meals or compromise on their choice of protein, fruits, and vegetables regardless of the coherency with their individual lifestyle and body needs.
The most economically viable yet restrictive option, the Carson Dining Hall buffet-style plan, poses its unique set of challenges. Apart from the limitation of five points a week to spend at other dining venues, students are discouraged from choosing this option for lack of flexibility and inclusivity.
India Roane, a sophomore at UO, expressed her concerns about feeling isolated due to the limitations of her choice of the Carson meal plan. The restrictive choices made it challenging for individuals with alternative diets. To illustrate, Roane, who is lactose intolerant, often ended up eating chips and salsa for dinner as the primary meals at Carson were dominated by dairy products like mac and cheese or pizzas.
Whether it’s the buffet-style Carson or point-operating dining venues, students often end up overeating in a bid to maximize their costly and mandatory meal plan, thus leading to wasted food and points.
Considering all these factors, it’s safe to say that the current framework of UO’s dining halls falls short of students’ needs. College students should not have to put their nutritional needs on the line due to their financial limitations. It’s pivotal that the university rethinks its dining options to ensure students’ access to a balanced and healthy food habit.
