#Title

The terrible eating habits of

university students
PHOTO: ORCHID CHAKMA
PRASUN BIPRA and RAIAN ABEDIN
Students, especially once they’re in university, can often lead very messy lives. This leads to near-complete disregard for their health and nutritional intake, leading to numerous health problems later in life.
Nutrition, despite its constant importance in our lives, is always cast aside whenever the topic of sustenance is brought up. For students, the very idea of sustenance is synonymous with ‘eating whatever you can’, and this practice is only reinforced by restaurants and university cafeterias offering mainly deep-fried items rich in unsaturated fats and unhealthy carbohydrates.
The biggest issues students face when it comes to meals can usually be boiled down into a few particular categories.
Firstly, there’s the lack of nutritious food items. Nutritious, of course, refers to meals that have a balance in the amounts of proteins, carbohydrates, and healthy fats. Then, comes the issue of price. Finally, issues with variety as well as hygiene are ever-present in university cafeterias and even many restaurants.
With multiple facets such as these constantly at play, attempting to eat healthy may seem like a far-fetched idea for students. But health isn’t something to be compromised, regardless of the trouble it might feel like at times.
Samiha Binte Kibria, who studies at the Institute of Business Administration, Dhaka University, shares her experience.
“The biggest problem for me is the unavailability of affordable and healthy meals,” says Samiha. “Everything I can find in the cafeteria is either fried or not to my taste. Typically, I skip morning breakfast, so having something fresh like certain fruits would be a big help as they are rich in nutrients while also being easy on the stomach, but the cafeteria focuses on food that is either affordable and unhealthy, or is too expensive to be an everyday item.”
Nutrition is often overlooked when it comes to student meals. Students tend to have packed schedules with limited time between classes, leading cafeterias to focus on quick, filling meals that can be prepared in bulk. Additionally, there’s a preference for popular, familiar fast foods, which are seen as both satisfying and convenient, even if they lack nutritional value. Healthier options may not sell as well, discouraging cafeterias from diversifying their menus.
“For me, lunch is usually the most overlooked and unpredictable meal on busy days,” says Moni*, a student at American International University-Bangladesh. “I often skip lunch altogether or grab whatever is affordable and nearby, mostly snacks like fries or shingaras to curb my hunger. I usually have a packed schedule, and most times, I have to opt for a stomach-filling meal instead of a nutritious one.”
Another major challenge for students is the high cost of food. There is no doubt about the fact that a healthy, fulfilling meal will cost you a fair bit. With rising costs of produce, this is an issue that only seems to get worse as prices in both restaurants and university cafeterias keep shooting up. The effect of this can be directly seen among students, as many opt to skip meals to save money, while others rely on quick and ready-to-eat items that do more harm than good.
Hamid*, a first-year student at BRAC University, talks about his university’s cafeteria experience.
“The prices at the cafeteria are really high, especially for students who are on a tight budget,” says Hamid. “It’s frustrating because, ideally, the campus should provide affordable options, but instead, a simple meal ends up costing more than it should.”
As students habituate themselves to the intake of unhealthy, junk food, another problem arises. University cafeterias across the country have started showing signs of extremely poor hygiene maintenance, delivering substandard food to unassuming students ready to eat anything at a moment’s notice, not caring for the quality as long as it fills their stomach and tastes halfway digestible.
Rahim*, a final-year student at North South University (NSU), shares his experience with one such incident.
“When our previous catering service, Kasundi, was still operating, things were unmanageable for the students,” says Rahim. “I rarely ate what they had to offer because I simply never liked the taste and saw many people complaining about finding insects and hair in their food. I don’t know how they were still allowed to operate after that.”
Kasundi eventually got shut down after NSU students repeatedly raised concerns about its food. Protests were also held on a few occasions with the students demanding that the catering service leave NSU. Right now, Kasundi has been replaced by multiple other vendors. While this has increased the variety of food available at the university’s cafeteria, price and hygiene still remain a glaring issue.
“Apart from a select few items, the prices aren’t student-friendly, and multiple students have reported finding impurities in the food. However, this alternative multi-vendor system feels like a step in the right direction, although a lot still needs to be done,” said Shahidul, a second-year student at NSU.
Adding to the issue is the lack of variety in food options available on campus. Cafeterias tend to offer a limited menu, heavily dominated by fast food and carb-heavy dishes that are easy to prepare in bulk but leave little room for diverse, balanced meals. For students craving fresh ingredients, whole grains, or plant-based proteins, the choices are slim, often forcing them to settle for the same repetitive options every day.
Aricia Chakma, a student at the Department of Environmental Science and Management at NSU, shares her view on the lack of vegetarian options in university cafeterias.
“I really wish there were more vegetable options available,” says Aricia. “It’s hard to find healthy food options on campus, and sometimes, it feels like I am stuck with the same few options every day. We spend so much time at university that constantly having to rely on junk food due to the lack of healthier alternatives is harmful to both our health and our overall diet. Having better food options would greatly support a healthier lifestyle for students.”
Ultimately, the situation in university cafeterias across Bangladesh underscores a broader issue affecting students’ health and well-being. With limited affordable, nutritious, and hygienic options available, students are often forced to make do with repetitive, unhealthy meals that don’t meet their dietary needs. A holistic approach that prioritises affordable, balanced meals and higher hygiene standards would not only support students’ physical health but also help enhance their academic performance and overall campus experience.
*Names have been changed upon request.
“Everything I can find in the cafeteria is either fried or not to my taste. Typically, I skip morning breakfast, so having something fresh like certain fruits would be a big help as they are rich in nutrients while also being easy on the stomach, but the cafeteria focuses on food that is either affordable and unhealthy, or is too expensive to be an everyday item.”