International Journal of Nutrition and Food Sciences 2016; 5(3): 160-169 http://www.sciencepublishinggroup.com/j/ijnfs doi: 10.11648/j.ijnfs.20160503.12 ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online) Nutritional Adequacy of the Daily Stuff at the University Canteens: The Case of a Philippine University Milagros C. Suyu Andrews Campus, Cagayan State University, Tuguegarao City, Cagayan, Philippines Email address: milasuyu2000@yahoo.com To cite this article: Milagros C. Suyu. Nutritional Adequacy of the Daily Stuff at the University Canteens: The Case of a Philippine University. International Journal of Nutrition and Food Sciences. Vol. 5, No. 3, 2016, pp. 160-169. doi: 10.11648/j.ijnfs.20160503.12 Received: March 3, 2016; Accepted: March 25, 2016; Published: April 16, 2016 Abstract: One of the services that a college or university offers to her students is food service. The school canteen can serve as an avenue for developing proper food habits, supporting nutrition education and observing table etiquette. The school canteen can also help reduce nutritional problems by offering and promoting a good selection of economical but nutritious, palatable and sanitary foods. The purpose of this study is to determine the nutritional qualities of the foods regularly sold and consumed by the students and employees at the school canteens. Ten snack items were subjected to analysis to determine their calorie and nutritive values. The study revealed that most of the snack foods do not meet at least one-fifth of the recommended energy and nutrient intake (RENI) for adolescents ages 16 to 18 years for calories, proteins, thiamin, riboflavin, niacin, calcium and iron. It is suggested that regular evaluation of nutritional qualities of food be conducted to ensure the consumption of wholesome food leading to improved health and well-being. Keywords: University Canteens, Daily Stuff, Nutritional Adequacy, Nutritional Analysis, Snack Items 1. Introduction One of the services that a college or university offers to her students is food service. The school canteens can serve as an avenue for developing proper food habits, supporting nutrition education and observing table etiquette. In addition, it can help reduce nutritional problems by offering and promoting a good selection of economical but nutritious, palatable and sanitary foods. Food is one of the most basic needs of man. It is an integral part of the school life. University canteens are selling different kinds of foods ranging from a wide array of snack items to main dishes that include meat, fish, poultry and vegetable dishes. College students consist mainly of adolescents. Eating right at this time is important because the body needs a variety of vitamins and minerals to grow, to develop, to stay healthy and to perform well in class. It is therefore important that the small amount of food and drink consumed by the students are rich in nutrients, fiber and calories. Students’ time is spent mostly in school, and so students take most, if not all, of their meals in the school canteens. Due to economic reasons, some of the students go for snacks, which is generally cheaper than lunch, for them to satisfy their hunger. Snacks are not necessarily bad, especially if they are eating healthy and nutritious food. By eating the proper amount and type of food, students can get the nutrients and calories they need for physiologic and academic functioning. It is therefore important that teachers, administrators, canteen owners and students work together to support a whole-school-approach to building a school culture in which students actively choose nutritious foods for a healthy lifestyle. The awareness of what and how much food an individual consumes is crucial in achieving and maintaining a healthy body. Foods available in the university canteens show a great variation in terms of the ingredients and manner of preparation. To date, there have been no studies conducted on assessing the nutritive value per serving portion of the foods sold in the school canteens. It is for this reason that the researcher deemed it necessary to evaluate the nutritional adequacy of foods sold in one of the state universities in Cagayan Valley, Philippines. The importance of studies along school food service is illustrated in the following: For many students who use the