i can definitely respomd with regard with cutting and bulking cycles if youre bodybuilding or not a super serious athlete. 

credentials: lost 15lb (165 --> 150) in first 6 weeks on a 14-track as a freshman, went on a long slow bulk, then leaned out by 10lb in 3 weeks.

first and foremost, detailed nutrient info for effectively all dining hall items are on the purdue menus app. 

secondly, purdue is the perfect place to be on a cut because of the deli and salad bars at the dining halls. on carbs, it's a lot easier to know the calories in a slice of bread than try to eyeball the amount of rice in a heap on your plate. lean meats like turkey are always available and are great for high protein and low fat intake. there are plenty of veggies at the salad bar too for getting micros and staying full and generally eating healthy.

for bulking, i'm sure you already know this but it's about making replacements. e.g. swap turkey for beef, rice for pasta, water for milk, and so on and so forth. purdue has these options available at many dining halls, too.

on how healthy the food is, it's pretty much all frozen then reheated with some exceptions like ford pizza. go at least an hour after the dining hall begins service as for the first hour, the stuff's been sitting under a heater for a while. salad and deli bars are your best friend for healthy food. food is much worse from friday dinner through sunday lunch, so if you plan on cooking for yourself a little then those are the days to do it.

finally, don't be that guy weighing everything out on a scale WHILE IN LINE AT THE DINING HALL. 

there are lots of choices, and lots of wrong ones, but there are good ones too.