YuLin Zhen, Photography Editor
Nutritional fact labels are included into many aspects of dietary lives — from caffeinated beverages ahead of midterm prep to the granola bars between classes.
However, for the 2024-25 school year, nutrition labels containing caloric and dietary information disappeared from residential college dining halls.
“When my stomach is growling louder than I can think, choosing between foods is often decided by just a quick glance at the label,” Thai Sapenter ’26 told the News. “In years prior, vital nutrition information like calories, protein and iron were shown with every meal, allowing even this quick glance to be an informed one, but this year that’s not the case.”
Sapenter added that he relies on visible nutritional information when trying to maintain certain goals, such as keeping iron up for blood donation or calories down to monitor weight.
The removal was part of Yale Hospitality’s transition from printed nutrition labels to a digital interface. Nutrition labels went from being displayed physically above dishes to Yale Hospitality’s website, where anyone can check and access the nutritive values.
According to Yale Hospitality Dietician Sarah Kiel, there were also other reasons behind the change.
“As a Registered Dietitian, I typically don’t recommend calorie counting unless it’s medically necessary,” Kiel wrote.
Students who struggle with disordered eating may find it stressful and overwhelming to fill their plates when they know the numbers behind what they consume. A study found that when restaurants included caloric information on their menus, customers struggling with anorexia and bulimia ordered less food while those with binge-eating disorder ordered more.
Eating disorders are classified as mental illnesses and are predicted to affect around 9 percent of Americans within their lifetime. Common eating disorders include anorexia nervosa, bulimia nervosa and binge-eating disorder.
Initial plans to digitize the nutritional information involved creating unique meal tags with QR codes that could be scanned by dining hall patrons. However, because of technical issues, the associated QR codes have not been up and running, leading to some student frustration.
Without information physically inside the dining halls or QR codes, students have to navigate the Yale Hospitality website to find nutritive information.
“I don’t know the details behind this decision, but in my view, any action taken that prevents consumers from understanding the nutritional value of the foods they are being served is likely to contribute to less healthy eating habits,” Rafael Pérez-Escamilla, professor of public health at the School of Public Health, said.
While labels may have the capacity to negatively impact people with eating disorders, student opinion has historically leaned in favor of the labels.
Psychology researchers surveyed 487 Yale students in the 2009-10 academic year on perceptions and use of nutrition labels in university’s dining halls. They found that 98 percent were in favor of making the information publicly accessible, whereas only 4 percent of respondents preferred “Online Only” labels — the style Yale Hospitality is currently employing.
“It is key to pay attention to portion size and corresponding content of calories, added sugars, sodium, saturated fat, and trans fats,” Pérez-Escamilla wrote to the News. “Excessive consumption of each and all of these can lead to serious health conditions such as hypertension, cardiovascular disease, type 2 diabetes, and different types of cancers.”
Kiel emphasized that despite the change, Yale Hospitality is still an accessible resource for students with special dietary restrictions, eating disorders or who simply want to be informed about their food.
“I’d also like to acknowledge that with the wide array of choices available at Yale, it’s easy to feel overwhelmed or fall into a routine. Safety and dietary needs remain a top priority. We provide support for individuals with special dietary restrictions and allergies,” Kiel wrote to the News. “Please contact us in advance so we can make sure we’re ready to serve you safely. ”
According to Kiel, concerned dining hall patrons are encouraged to maintain a healthy diet with several simple guidelines to follow — ones that don’t involve calorie counting.
Kiel recommends that people concerned about their diet “focus on whole grains and lean protein options, particularly plant-based and low-saturated fat meats, if you eat meat.” She added, “Aim to fill half your plate with fruits and/or vegetables, include a source of protein and carbohydrates at most meals and snacks, and enjoy a variety of foods.”
However, for students like Sapenter, until Yale Hospitality restores its nutrient label accessibility, the absence of nutrition information will remain a concern.
“Every meal is more of a guess than a choice,” Sapenter said. “The seemingly intentional removal of the labels has made any maintenance of health significantly harder.”
2,000 calories a day is the general guide the FDA advises, but calorie needs vary based on age, sex, height, weight and physical activity.