1. Looking at the CLASS DATA, what conclusions can you draw about the nutritional value of the meals/snack this group of students is consuming. 
    1. Looking at the class data, students calories, carbohydrates, fats, and water intake fell below average and lacks the correct intake for these needed categories. Proteins were the only category where the class data scored over in their intake. The overall data of the class is very skewed and only one grouping has a semi-normal distribution. 
  2. Assuming the majority of the food consumed is from the Commons dining hall and/or other venues on campus, what suggestions do you have for the food service managers
    1. Suggestions that I have for the Commons dining hall is to cook the food in full. If the food was cooked in full and not raw more students would be advertised to eat the food they are producing. Another suggestion I have is to make the food more flavorful rather than tasteless. If the food was more appetizing than students would eat the proper amount of food they need in order to meet all of their body weight requirements. 
  3. What spices do you wish were available in the dining hall?  Are there nutrients in spices?
    1. Personally, I am not a huge fan of spices so this question does not apply to myself in comparison to other students who enjoy adding spices to their food. Spices are a natural antioxidants to the human body and help the overall health of the human body.