Campus dining halls fail to provide appealing protein choices for college students

A new University of Maine study has identified what researchers describe as a campus protein challenge. Although students generally consumed adequate amounts of protein, many reported that campus dining halls failed to provide protein choices they considered flavorful, appealing or prepared in ways they viewed as healthful. 

Instead of asking for more protein, students described wanting better protein experiences, greater variety, better preparation, higher-quality and less heavily processed protein options and meals they were actually excited to eat. 

That distinction could have important implications for campus dining programs, which often evaluate menus based on nutritional adequacy but may overlook whether students perceive those foods as desirable enough to choose. 

Having protein on the menu doesn't necessarily mean students see it as a good option. Our findings suggest campuses should think beyond simply providing protein and consider whether students have access to protein choices they find flavorful, varied and prepared in ways they perceive as healthful." 

Jade McNamara, Ph.D., corresponding author and researcher, University of Maine School of Food and Agriculture

Evidence of the campus protein challenge 

Researchers surveyed 501 University of Maine undergraduates and conducted focus groups with 20 students. 

Students appeared to be meeting protein recommendations. Participants scored an average 4.8 out of 5 on the total protein foods component of the Short Healthy Eating Index, indicating generally adequate protein intake. 

However, qualitative research analysis of the focus groups revealed that students repeatedly described campus dining halls as barriers to accessing protein foods they actually wanted to eat. 

When describing their experience with protein foods on campus, participants cited: 

• Limited variety and unappealing options 

• Heavily processed choices 

• Fried preparation methods 

• Inconsistent quality 

• Flavorless preparations 

• Limited healthy options 

One student described campus dining as having, "…the slim pickings for healthy foods that are protein-rich." Another said, "Even if they do offer more protein-rich options... they're just not appetizing." 

Researchers believe the issue may be less about protein quantity and more about protein quality, appeal and accessibility. 

The protein challenge reflects broader barriers to healthy eating 

Students' frustrations with protein were part of a larger nutrition picture. 

The average Healthy Eating Index score was just 47.7 out of 100 in this sample of undergraduate students, and one in three students (33.7%) experienced low or very low food security. 

Students described multiple barriers to healthier eating, including 

• Rising food costs 

• Limited time 

• Restricted kitchen access 

• Minimal cooking equipment 

• Transportation challenges 

• Residence hall living 

For many students, the reality of campus life meant preparing meals with little more than a microwave while relying heavily on dining halls that often failed to provide protein options they considered appealing. 

Students see promise in meal kits 

Although nearly 90% of students had never used a meal-kit delivery service, many believed meal kits could help address some of the barriers they experienced. 

Students valued: 

• Convenience 

• Simple preparation 

• Portioned ingredients 

• Customizable meals 

Affordability remained the biggest concern, suggesting future campus meal-kit programs would need to balance convenience with cost. 

What this means for campus dining 

The findings suggest the next opportunity for campus dining may not be serving more protein, but serving protein in ways students are more likely to choose. 

Researchers say future campus food solutions should prioritize protein options that are: 

• Flavorful 

• Varied 

• High-quality 

• Convenient 

• Affordable 

• Prepared in ways students perceive as healthful (e.g., not fried, not cooked in a lot of grease) 

• Easy to incorporate into busy student lifestyles 

"The takeaway isn't that colleges need to serve more protein," said Kent Harrison, Assistant Vice President of Channel Marketing at the National Pork Board. "It's that students want protein they'll actually choose to eat. They described wanting options that are flavorful, varied, convenient and prepared in ways they perceive as healthful. That's an important distinction for campus dining programs." 

The findings also provide a roadmap for evaluating practical meal solutions designed around students' real-world preferences. 

For foodservice operators, that could include building meals around versatile, flavorful proteins that pair naturally with vegetables, whole grains and globally inspired flavors to improve both the appeal and overall quality of campus meals. 

Fresh lean pork is one example of a protein that can be paired with vegetables, whole grains and globally inspired flavors to create convenient, appealing meals that align with students' preferences. Designing meals around proteins that complement a variety of ingredients and cuisines may also help increase the appeal of vegetables, whole grains and other foods students are encouraged to eat more often.