A study of plate waste in the dining hall of a state woman's college

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Rita Dubois (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Cora Gray

Abstract: There have been a great many dietary studies of students in colleges and universities in all parts of the country. Many have compared diets in different kinds or eating places such as cooperative dormitories, cafeterias, sororities, light housekeeping units, and restaurants. The studies have been based on food purchases and inventories, questionnaires or observations of the meals selected in a cafeteria. Comparatively few studies have taken account of waste. Usually the emphasis has been on the increased cost due to kitchen waste, poor buying, or poor menus. There have been a few studies of plate waste in hospitals and recently in the army. College studies of waste have ordinarily been done on one individual in a group being studied. This study at Woman's College was undertaken to investigate plate waste for a large group of college students and to discover if possible some of the conditions which influence the situation.

Additional Information

Language: English
Date: 1946
Universities and colleges $x Food service
Food habits
Women college students $x Attitudes

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