Purpose of the Study: The purpose of the study was to identify the dietary pattern as used at Fulton College Food Service and to evaluate the adequacy in meeting the nutritional needs of the students.

Method: Study was undertaken to determine the foods served at Fulton College and the foods available. Nutritional analyses of the foods provided were made to determine if they met the recommended intake of nutrients as given by the U.S. R.D.A. A sample menu was included as a guide to providing nutritional adequacy. The data was obtained from several sources, namely: First, the researcher visited Fulton College and interviewed John and Joyce Wilson, Graham and Veronica Chester, Paul Cavanaugh along with several students, and in order to identify the existing dietary patterns; four students whose home was in Fiji who were students on Andrews campus provided significant input; Bertha Shollenberg’s booklet The Best Foods for Health describes the native foods available and gives the nutritional analysis of these foods. With these sources the author was able to compile a dietary pattern, analyze for nutritional adequacy, incorporate native foods not seen as commonly used and suggest a dietary pattern which would provide nutritional adequacy. Nutrition analysis was based upon the United States R.D.A. chosen on the premise that these R.D. R.D.A.’s provided a greater over-all margin of safety than is found in the F.A.O./W.H.O. international standards.

Findings: Findings showed that the dietary pattern at Fulton College appears to be comfortably adequate in protein, riboflavin, niacin and ascorbic acid. Calories were found to be minimal. On the other hand calcium and iron met only 67 percent of the recommended allowances. Vitamin A and thiamin were consistently below the adequacy level. The study points out that Fulton College has an excellent agricultural system which is used primarily as a source of income perhaps, in some respects, to the detriment of the on campus dietary practices.

Recommendations: Two of the primary recommendations suggested for Fulton College Food Service are (1) careful consideration of the full use of foods from all local and college sources when determining the food items to be used in the daily menu; (2) consider carefully the responsibilities for providing nutritional adequacy inherent in the position of food service supervision.