Students waiting in line at Eastway are increasingly checking one number before ordering: grams of protein. 

From double chicken add-ons to egg-heavy breakfast sandwiches and customizable bowls, protein has become a major selling point across Kent State dining halls. The shift mirrors a broader change in how students think about food — not just as convenience, but as fuel. 

Ana Marks, a sophomore physical education major at Kent State University, said what she eats directly affects her performance in Group X classes. 

“Food is fuel,” Marks said. “I would crash quickly if I didn’t eat something before a workout, whether it was spin or Pilates. I try to focus on high-protein, clean, whole foods on campus — mainly proteins, fruits, vegetables and carbs.” 

Group X classes — including cycling, Pilates and strength training — continue to draw students seeking structured fitness opportunities. As participation increases, so does awareness about how nutrition supports energy and recovery. 

Ali Miller, a Group X cycling instructor, said students are asking more questions about fueling workouts properly. 

“When students are taking high-intensity classes, they’re asking their bodies to perform at a higher level,” Miller said. “Fueling properly supports energy, endurance, strength and recovery.” 

However, nutrition experts caution that protein alone is not the solution — and that its popularity may be influenced by more than science. 

Natalie Caine-Bish, a registered dietitian and professor at Kent State, said social media has played a major role in shaping student perceptions of protein. 

“The increase in the promotion of protein on social media has probably been one of the major influences,” Caine-Bish said. “Much of this is misinformation, but social media is a very powerful platform with no regulation on the accuracy of the information.” 

Protein is essential for maintaining muscle mass and supporting overall body functions, Caine-Bish said, but most students already consume enough through a regular diet. 

“Most Americans get enough protein to cover their needs,” she said. “Most people overconsume the protein that they actually need.” 

She added that daily needs vary based on activity level but are generally around 0.8 to 1.6 grams per kilogram of body weight — meaning many students may be overestimating how much they need. 

“Students often think they always need more,” Caine-Bish said. “There is a lack of understanding of how much protein you actually need and how much is already in foods.” 

The emphasis on protein can sometimes overshadow other aspects of nutrition, Caine-Bish said, especially if students rely heavily on convenience foods or ignore balance. 

“Protein-focused items are not always healthier,” she said. “You also have to consider fat and added sugar.” 

Miller said busy schedules remain one of the biggest challenges for students trying to maintain balanced nutrition. 

“Limited time between commitments, late-night schedules or relying on grab-and-go foods can make it harder to prioritize full meals,” Miller said. “Sometimes students feel unsure how to build balanced meals.” 

Caine-Bish said balance and moderation are key, encouraging students to include multiple macronutrients in each meal. 

“It’s really about moderation and variety,” she said. “If you include some protein at each meal, most people will meet their needs.” 

Still, dining services and recreational programming play a role in shaping campus wellness culture. Students who consistently fuel their bodies and engage in movement they enjoy often report better energy levels and focus. 

“It’s really about consistency and balance,” Miller said. “When students support their bodies properly, it shows up in their workouts — and in how they feel overall.” 

Jordan Hiles is a reporter. Contact her at [email protected].