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  • Case Study:: Lack of Nutritious Food in Boys' Mess

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    Jigme Wangmo
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    This case study examines the lack of nutritious food available in boys' dormitories at a university. Interviews with 39 students found key themes of less availability of healthy foods like proteins and vegetables, poor taste of the food, and issues with the mess menu and costs due to lack of budget and planning. Recommendations include improving menu planning, cooking techniques, and establishing a feedback system to address student dissatisfaction with food quality and nutritional values.

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    This case study examines the lack of nutritious food available in boys' dormitories at a university. Interviews with 39 students found key themes of less availability of healthy foods like proteins and vegetables, poor taste of the food, and issues with the mess menu and costs due to lack of budget and planning. Recommendations include improving menu planning, cooking techniques, and establishing a feedback system to address student dissatisfaction with food quality and nutritional values.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    3 views5 pages

    Case Study:: Lack of Nutritious Food in Boys' Mess

    Uploaded by

    Jigme Wangmo
    This case study examines the lack of nutritious food available in boys' dormitories at a university. Interviews with 39 students found key themes of less availability of healthy foods like proteins and vegetables, poor taste of the food, and issues with the mess menu and costs due to lack of budget and planning. Recommendations include improving menu planning, cooking techniques, and establishing a feedback system to address student dissatisfaction with food quality and nutritional values.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    1

    Case study :
    Lack of Nutritious Food in Boys’
    Mess
    2

    1.Executive summary
    Challenges with Food Quality and Nutritional Value
    Dissatisfaction Among Male Students
    2.Introductions
    Growing Public Concern
    Nutritional Deficiency
    Health Challenges
    Importance of Addressing the Issues
    3

    3.Problem Statement
    Case
    Problem statements
    Background
    4.Methodology
    Qualitative Method
    Instruments ( interview)
    Target population (400)
    Sampling (39)
    4

    5.Case Analysis
    Thematic analysis
    Theme 1 : Less availability of healthy food option
    a. High carbohydrates, and less protein
    b. Lack of green vegetables
    c. Lack of fresh fruits
    Theme 2: Taste of the food
    Theme 3: Cost and Mess menu
    a. Lack of budget and rise in price of mess materials
    b. A poorly plan-out mess menu
    5

    6.Solutions
    Transparency and effective communication
    Regular feedback mechanism
    Hiring more qualified staff and kitchen
    7.Recommendation
    Menu Planning
    Techniques for cooking
    Feedback System
    8.Conclusion

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