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Fortunately, colleges and universities (and particularly dorm-living) offers a cocoon-like transitional atmosphere. Bills are limited, generally, to just a few items, rent is part of room & board paid with tuition, and meals are often part of an account-based plan that allows for any number of meal-number variants (1-3 meals per day is a common range). So, in a sense, dorm-life is a lot like an all-inclusive resort. The problem with that kind of setup, however, is that the majority of cafeterias on college campuses are set up like restaurants, with restaurant-sized portions, industrial-batch cooking, and cost-cut ingredients. Meals on campus are often heavily starched and fatty because those are the cheapest types of food to make, and fresh food, vegetables, and fruit are offered, but are not planned parts of the menu. In short, cafeteria eating requires skill and dedication to decipher and to navigate. For the uninitiated, however, the idea that one can have French fries with every meal, or that Taco Bell / Burger King takes the student meal card, or that crepes seem like an exotic and exciting way of eating a pancake for lunch all can result in a surprisingly quick and rapid weight

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