The Importance Of Sugar In School

Sugar is something that all humans are familiar with. When we are born it is the only thing that we can taste. I feel that those who attend the Culinary Institute of America are even more familiar with sugar, which is a part of the problem, especially while one is working on their associate’s degree. Being exposed to and consuming so many different types of foods it is very easy for students to forget how much sugar is in the foods that they are eating. I think that considering the school encourages its students to have a healthy lifestyle, they should take a more proactive position on how many sugary products are made available to the student body. All this sugar and I haven’t even gotten to the beverage side of the world’s premier culinary …show more content…
It doesn’t help that the areas with the most foot traffic have the most access to beverages made with added sugars in the form of sucrose or high fructose corn syrup. For example, the drink fountains in Farquharson hall contain mostly drinks that are high in added sugar like pink lemonade, fruit punch, and from concentrate juices and juice blends. Furthermore the vending machines in dormitory buildings and around Roth hall are full of sodas as well as sports drinks, and energy drinks that are high in added sugar with few substitutes that do not contain added sugar. Even the campus book store which is one of the first things students and guests are drawn to when they enter Roth Hall stocks their beverage coolers with a majority of sugar sweetened beverages. All these drink aren’t so sweet when it comes to consumer …show more content…
Sell off the existing sugar sweetened beverages and when it comes time to put in a new order just order less of the drinks made with added sugar and substitute them with diet, sugar free, or drinks with natural sugar only. This is easy to do considering the schools existing contract with Pepsi Co, it would be possible to change the products that are ordered every time an order is placed. The best thing about the contract with Pepsi Co. is that it wouldn’t cost the school any extra money to order different products made by the company. Swapping the juices in the dining halls, however, is not as easy or as cheap. The first thing that would need to happen would be to remove the juice fountains and replace them with beverage dispensers that have a spigot, similar to what is in use at the egg for their aguas frescas which can be purchased for around seventeen dollars per unit. The second thing that would need to happen is that dining services would have to order juices made without added sugar which are sold primarily by name brand companies, which would come with an increase in cost. Switching from the current orange juice to a no sugar added juice produced by Sunkist would increase the cost of serving orange juice by about one third. Even though the price for juice would go up I think it is a cost that is justifiable, and feasible as it relates to the health of the