A hand torn chicken breast, a purple sweet potato, a broccoli, no burden and delicious! "Recently, a queue formed at the light food window of the fourth canteen of Tianjin University Weijin Road Campus, and students chose to mix their own healthy dinner. Since the spring of this year, the "light food trend" has been rising in university cafeterias across the country. University cafeterias in Beijing, Sichuan, Anhui, and other places have been introducing new light and fat reducing meals that are "low in oil and salt, free to mix, and affordable" to attract college students. The 'light food revolution' quietly stirred up in front of the dining windows of university cafeterias, which can be said to be the proactive response of young people to the health crisis. When the orders for "fried chicken milk tea" on food delivery platforms remain high, hospital physical examination reports show that the detection rate of fatty liver among college students is increasing year by year. Behind the frenzy of heavy oil and sugar on the tongue is the quietly accumulated metabolic burden and health hazards. The daily reception of over 300 people at the Light Food Window of Tianjin University of Technology confirms that the younger generation is not neglecting their health, but rather lacking the path to translate their ideas into practice. For example, the light meals are priced in small portions of 30 grams and can be freely combined, which not only solves the dilemma of "difficult to control the quantity of one person's food", but also breaks down the cognitive barrier of "high cost" of healthy eating with affordable prices, providing practical solutions for scientific diets. The deeper transformation lies in the iteration of dietary concepts. The light food window on university campuses is not only an optimization of food supply, but also an extension of health education. When students actively inquire about the sources of ingredients and cooking methods, and when the combination principle of "protein carbohydrate fiber" replaces the emotional choice of "sour, sweet, spicy", this trend is conducive to promoting the reconstruction of rational dietary views among college students. Light Food Style "integrates health knowledge into daily dining scenes, becoming a vivid" food education lesson ". Tianjin University of Technology students actively inquire about the sources of ingredients and cooking methods, and the school has launched a "Happy Weight Loss Bar" check-in program. These details indicate that light food is driving students to shift from passive acceptance of health information to active exploration and practice. Through the optimization of dietary services, universities have integrated the concept of health into campus culture and constructed a three in one educational model of "diet education life". The "light food style" combines health and deliciousness to win the favor of college students, and puts forward new requirements for innovation in campus catering services. The concept of "Chinese light food" created by Tianjin University of Technology preserves flavor through traditional cooking methods and balances taste with homemade sauces, satisfying the picky taste buds of young people while maintaining a healthy bottom line. This supply side reform breaks the stereotype that 'healthy meals don't taste good' and allows scientific eating and delicious experiences to coexist. Universities still have great potential in the field of healthy eating. Universities can further deepen "medical school cooperation" and introduce professional resources such as traditional Chinese medicine dietary therapy and sports nutrition; Using big data to analyze students' dietary preferences and provide precise health guidance; Develop distinctive dietary courses to extend health concepts from the dining table to the classroom. When healthy eating becomes a part of campus culture, students will benefit for life. Of course, the sustainability of the campus light food revolution still requires the joint efforts of multiple parties to elevate it from spontaneous to conscious college life education and service. Universities should adapt to the situation, incorporate it into university life education, strengthen the popularization of scientific dietary concepts and common sense education, and guide college students to actively respond and practice; At the same time, optimize campus catering services, expand the supply of healthy catering products, and try personalized catering guidance services. For example, integrating food management into campus culture and cultivating students' healthy eating habits through group incentives. For example, extending scientific diets from cafeteria windows to health education courses, from sports field check-in to lifestyle reshaping, and providing deeper guidance for college students to build a scientific and healthy lifestyle. The color matching in the light food plate reflects the future vision of a healthy China. The younger generation learned to measure their diet with data and control their desires with rationality. This dining table revolution that began on campus will eventually become an important footnote to the improvement of public health literacy. (New Society)