Recommendation to

Incorporate Additional
Healthy Food Choices
at Boise State
University
Prepared
For:

Gary Logosz, Director of Operations

Boise State University

Prepared By: Cory Butler, Student

Abdullah Binobied, Student
Celeste Giordani, Student
Madeline Ross, Student
November 21, 2014

Table of Content

Executive Summary..................................................................................................................... 1
Introduction.................................................................................................................................. 2
Research Methods....................................................................................................................... 3
Results......................................................................................................................................... 4
Conclusions............................................................................................................................... 10
Recommendations..................................................................................................................... 11
Bibliography............................................................................................................................... 12

List of Figures
Figure 1: Boise River Cafe Daily Menu Sample...........................................................................5
Figure 2: Healthy Food Cost vs. Unhealthy Food Cost................................................................9

List of Tables
Table 1: Vendors and Number of Locations on Campus..............................................................6
Table 2: Healthy Choices Available by Vendor.............................................................................7

Executive Summary

Eating healthy foods has many benefits, both physically and mentally. Boise State students have
many food choices from vendors on campus. Most students living on campus have meal plans
and eat the Boise River Caf (BRC). Others may choose to eat at one of the various food
vendors around campus or from vending machines. Incorporating additional healthy choices
would benefit the students at Boise State.
This Recommendation Report has identified the healthy food choices available on Boise States
campus, compared costs between healthy and unhealthy food, evaluated the affects of eating
healthy food versus unhealthy food among college students, and examined its affect on
academics. This information was obtained through online research and personal observation.
It was determined that healthy food choices are available at the BRC as well as select vendors on
campus, however it was concluded healthy choices could be enhanced. Data gathered online
revealed that healthier food costs more than unhealthy food. There is a positive linear
relationship between the nutritional value of food and its cost. However, there are ways of
offering nutritious and affordable options.
There was a strong link between healthy eating and the performance of students. Studies show
that students who consume healthy foods translate to higher academic scores as compared to
their peers who consume less healthy foods. As such, it is apparent that students in college would
benefit from healthier food choices offered on campus.
Even though all healthy choices available to students on campus were identified, the original
research plan was to focus on the BRC as it is serves the most students. Unfortunately, critical
data needed from the BRC was unattainable; therefore, further research into the BRC operation
is required to make a full recommendation.

Introduction
According to a study in USA Today, 66% of college freshmen dont consume the recommended
five servings of fruits and vegetables a day, 50% of all students don't get enough fiber (25 grams
a day), 60% eat too much artery-clogging saturated fat, 30% of women don't get enough calcium,
and 59% say they know their diet has gone downhill since they went to college (Hellmich, 2002).
These statistics are not surprising; the freshman 15 has long been a topic of graduation parties
and Thanksgiving reunions. There is no doubt that students are not eating healthy during their
college years. To add on to the idea of the freshman 15, the study says that 32% of all students
report a decline in their body image during their freshman year (Hellmich, 2002). This trend of
unhealthy eating is widespread among many universities, including Boise State University.
Boise State students have many food choices from vendors on campus. Most students living on
campus have meal plans and eat the Boise River Caf (BRC) up to 3 times day. Other students
may choose to eat at one of the various vendors around campus or from vending machines.
Those who choose to eat at the BRC experience many of the same options daily like pasta, pizza,
burgers, and salad bar. Incorporating additional healthy choices would benefit the students at
Boise State.
The purpose of this research was to identify the healthy food choices available on Boise States
campus, compare costs between healthy and unhealthy food, evaluate the affects of eating
healthy food versus unhealthy food among college students, and examine its affect on academics.
The research involved identifying what healthy food options were available at the Boise River
Caf; identify food vendors on campus and what healthy options were available at those vendors,
how the cost of healthier food would affect meal prices, and how increasing the amount of
healthy options would benefit students. Even though all healthy choices available to students on
campus were identified, the original research plan was to focus on the BRC as it is serves the
most students. Unfortunately, critical data needed from the BRC was unattainable; therefore,
further research into the BRC operation is required to make a full recommendation.

This report includes the research methods used, the results, conclusions, and recommendations to
improve healthy choice on Boise States campus. In this report, it is demonstrated why Boise
State should make healthy options more readily available for the benefits of the students and the
university alike.

Research Methods
The research tasks, outlined below, were completed using two methods: online research and
personal observation. Both the BRC manager and the manager of Operations for BSU were
emailed, but were unresponsive to requests. They also were not available during attempts to
meet with them in person. Therefore, further research is required to understand fully what
decisions influence managing, purchasing and menu planning and decision making at the BRC.
1) Researched what healthy food options were available to students at the Boise River Caf.
Through research of the online menu, coupled with firsthand experience eating at the BRC, the
healthy food options available to students were identified.
2) Identified food vendors on campus and their locations.
Through personal observation, all food vendors and their locations on campus were identified
and documented.
3) Researched what healthy options were offered at each food vendor location.
Through personal observation, healthy food options available at each vendor for purchase was
identified.
4) Researched how healthier options affect the cost of food.

Data was gathered via online research in order to compare the cost of healthy food to the cost of
unhealthy food.
5) Researched how healthier food options help students focus and influence wellbeing and
lifestyle.
Online research revealed some of the benefits of eating healthy food, and its affect on students
overall well-being.

Results
In this section, the results of the research are discussed.
1) What healthy food options were available to students at the Boise River Caf?
The BRC is the main location for students to eat on campus. Students living on campus eat
mostly at the BRC and experience the same food choices daily. The BRC serves pasta, chicken,
pizza and hamburgers regularly. It also includes a salad bar and offers fresh fruit. An online
menu for the BRC provides all the nutritional information for the food items offered.
Additionally, the BRC displays index cards containing the nutritional information for each food
item offered to make it easier for the consumer to find healthy options. There is also a
chalkboard displayed in the BRC that identifies the gluten-free, vegetarian, and vegan options
available. However, random observations identified that the board did not change on a daily
basis and indicates extremely limited gluten-free, vegetarian, or vegan options available to those
with specific dietary needs. The vegetarian and vegan options offered were rice, fruits,
vegetables, vegan cookies, and occasionally tofu as a daily special. Figure 1 depicts a portion of
the BRC online menu in which nutritional information for food items can be obtained by clicking
the Calculate and Compare buttons.

Figure 1: Boise River Cafe Daily Menu Sample

Source: (Boise State University, 2014)

2) What food vendors are on campus and their locations throughout campus?
All food vendors on campus were identified through personal observation. Various food vendors
serve Boise State. Several vendors are centrally located in the Student Union Building, including
the BRC, Subway, Mai Thai, La Tapatia, and Chic Fil-A. The remaining vendors exist
throughout the campus. Table 1 provides the number of locations for each food vendor on
campus.

Table 1: Vendors and Number of Locations on Campus

Vendor Name

Number of Locations

Boise River Caf

C-3 Store

Chic Fil-A

Einstein Bros. Bagels

Grille Works

La Tapatia

Mai Thia

Moxie Java

Panda Express

Papa Johns

P.O.D @ the Wilk

Simplot Caf

Starbucks

Subway

3) What healthy options were offered at each food vendor?

Through personal observation, the available healthy choices for sale at each food vendor were
identified and categorized into four groups: salad, vegetable, fruit, and special diet options for
vegan, vegetarian, and gluten free. The salad category included both pre-boxed salads and salad
bars. The fruit and vegetable categories included fresh, cooked, or packaged items. Table 2
identifies the healthy choices options available at each food vendor.

Table 2: Healthy Choices Available by Vendor

Vendors

Salad

Vegetables

Fruit

Vegan/

Vegetarian/
Gluten Free
Boise River Caf

C-3 Store

Chic Fil-A

Einstein Bros. Bagels

Grille Works
La Tapatia
Mai Thia
Moxie Java

Panda Express

Papa Johns
P.O.D @ the Wilk

Simplot Caf

Starbucks
Subway

X
X

4) How do healthier options affect the cost of food?

Research identified that healthy food costs more than unhealthy food. This applies to the cost of
fresh fruits and vegetables as well as the difference between meat and meat substitutes, like tofu
or beans. According to Renee (2014), it costs $1.50 more per meal if a person chooses healthier
food options. This amounts to about $550 per person every year. This would be a significant
impact on vendor costs that likely would increase consumer prices. However, there are ways of
offering nutritious, yet affordable options. For example, in the case of protein, offering beans in
place of chicken or beef would reduce costs, yet provide a nutritious alternative.

The figure below compares monthly and yearly cost totals for healthy and unhealthy food. The
data is based on three meals a day and provides an overview of the cost differences between
healthy and unhealthy food options. Junk food costs less than vegetables and fruits and the price
of junk food is less vulnerable to price hikes due to inflation (Parker-Pope, 2007). It is likely
these facts are considered in the BRC menu planning. Because the BRC is main source of
student meals purchased on campus, the original scope of this recommendation report was to
include more information specific to the BRC food purchasing decisions. However, the BRC
manager nor the manager of operations for BSU were available to discuss the cost differences
seen by the BRC when ordering food and the impact of those costs on students.

Figure 2: Healthy Food Cost vs. Unhealthy Food Cost

Source: (Renee, 2014)

5) How do healthier food options help students focus and influence wellbeing and lifestyle.

Researchers have studied the differences of eating food with high nutritious value compared to
eating food that has little nutritional value. At the University of Alberta researchers evaluated
the lifestyle and performance of some 5,000 students. Students who ate an adequate amount of
fruit, vegetables, protein and fiber, with less calorie intake from fat, did better on their literacy
tests than those eating foods high in salt and saturated fat (Capano, 2009). Access to nutritional
foods in college not only promoted academic well being, it promoted a healthy lifestyle. Leading
a healthier lifestyle can potentially reduce the percentage of illness in college students. Research
has shown there is a link between academic performance and eating healthy. However, it was
important for researchers to determine how healthier options could create a better environment
for the campus as a whole. When healthier options are offered, students are provided with the
opportunity to eat healthier and take their health more seriously. Access to good nutrition not
only promotes academic well being, but also a healthier lifestyle. According to Christine Ward
Giordani, Director of Food Services at University of Pacific, the wide variety of healthier options
at UOP since the late 2000s has created an energetic and health-centered campus (2014).
Although healthier food costs more, more healthy options would create a healthier environment
for our students in the end, and affect the wellbeing of the campus community as a whole.

Conclusions
It was determined that healthy food choices are available at the BRC as well as select vendors on
campus, however it was concluded there is room for improvement. The BRC attempts to assist
consumers in identifying healthy choices by offering nutrition information for all foods served
on index cards displayed in the BRC and on its online daily menu. The BRC also provides
gluten free, vegetarian, and vegan alternatives, but the selections are limited, which can be
potentially frustrating to those with specific dietary needs. Data gathered online revealed that
healthier food costs more than unhealthy food. There is a positive linear relationship between
the nutritional value of food and its cost. However, there are ways of offering nutritious and
affordable options. One such option is to substitute less expensive vegetable proteins as a meat
alternative. Finally, there was a strong link between healthy eating and the performance of

students. Studies show that students who consume healthy foods translate to higher academic
scores as compared to their peers who consume less healthy foods. As such, it is apparent that
students in the college would benefit from healthier food choices offered here on campus.

Recommendations
Students who eat on Boise State Universitys campus have the option of the Boise River Cafe
(BRC) and various food vendors. Although healthy options are available, choices are limited.
Students would benefit from healthier food choices on campus. Here are few recommendations
that Boise State should take into consideration:

Even though there are some healthy food choices available at the BRC, additional healthy
menu items are needed. The BRC and Boise State would need to work collaboratively on this
matter, possibly surveying the students to get a better understanding of what foods would be
most beneficial to accommodate dietary needs.

Boise State should consider looking into increasing vendor locations and extending times
of service across the campus to better accommodate student needs. This would benefit those
students getting out of class late and those taking night courses.

Another recommendation is to convert current junk food vending machines into healthy
food vending machines. This would be beneficial for those students on the run and unable to
stop to sit down and eat.

Increasing healthy eating awareness would benefit the overall health of the campus.
Unfortunately, critical data needed from the BRC was unattainable; therefore, further research
into the BRC operation is required to make a full recommendation.

Bibliography
Boise State University. (2014, November 17). Boise State University: Campus Dish. Retrieved
from Menus: http://boisestate.campusdish.com/Commerce/Catalog/Menus.aspx?
LocationId=3363
Capano, J. (2009, October 15). Nutritious meals make better grades. Chicago Tribune. Retrieved
September 21, 2014, from http://www.chicagotribune.com/business/sns-health-nutritionbetter-grades-story.html#page=1
Giordani, C. W. (2014, November 9). (C. Giordani, Interviewer)
Hellmich, N. (2002, January 10). College eating habits are clogged with fat. USA Today.
Retrieved September 22, 2014, from USA TODAY:
http://usatoday30.usatoday.com/news/health/diet/2002-01-10-college-eating.htm
Parker-Pope, T. (2007, December 5). A high price for healthy food. The New York Times.
Retrieved September 21, 2014
Renee, J. (2014, May 19). Healthy food costs vs. unhealthy food costs. Retrieved September 21,
2014, from Livestrong.com: http://www.livestrong.com/article/434419-healthy-foodcosts-vs-unhealthy-food-costs/