Across the country, students show clear preferences for certain school lunch days. The aroma of pizza day often draws longer lines, while baked potato day might see lighter traffic. Student opinions, often buzzing in the cafeteria, highlight favorites based on taste and perceived nutritional value. Some meals disappear quickly, seen as a tasty and affordable option, while others remain untouched, signaling a need for change. This daily dance of dining choices reveals what students truly want on their plates.
The big question that I wanted an answer for was “What school meals are liked? And what meals are disliked or tolerated?” So, I went out and asked Woodland students what their thoughts were on the matter, and through my questioning I found a pattern of certain food options popping up in conversation more than others.
When asked about food choices people like, many students brought up our schools’ new spicy chicken sandwiches and the pizza crunchers, which are both loved because of their taste and the satisfaction they bring to students who partake.
“They’re just perfect in every way,” said Logan Bernier when asked what they liked about them. Both items have high counts in calories, sodium, and protein, along with a very high count of potassium.
Another popular option which often has a decent sized line almost every school day, being Woodland’s deli, was another one that came up multiple times from students. It is loved by many students due to its fresh ingredients and the variety of options provided.
“It’s the best option in my opinion,” stated Woodland student, Emanuel Melendez. The deli has a wide range of fresh meats, cheeses, and vegetables that gives students a healthier lunch experience.
On the other side of the spectrum, when asked about which options students dislike, there were also very specific food choices that popped up multiple times. The main one that I heard from the students I interviewed was the baked potatoes, which seems to be either disliked or tolerated by most of the students through questioning.
“It’s not the best but I still eat it,” Melendez stated. Some students report that they dislike the taste of the processed toppings, like the cheese. The potatoes are high in calories, sodium, and potassium, though these numbers are higher once you add the toppings to it.
In conclusion, it seems that students here at Woodland have a tendency to gravitate towards certain foods based on taste and freshness, and not nutritional value. This is shown because both liked and disliked food options share similar high counts of things like calories, sodium, and potassium. The only thing that separates the two is how satisfying they are to eat, and how fresh or unprocessed the food is.
“It’s not always the best, but it leaves me with a full stomach to get me through the day,” said Melendez.
