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Archives: February, 2012

Tasting tables bring nutritious samples to students  February 29th, 2012

For the last two years, Oregon State University Housing and Dining Services has partnered with the Student Stustainabilty Initiative and the Corvallis Environmental Center’s Harvest of the Month program to highlight local produce served in University Housing and Dining Services Dining Centers.

Each term, UHDS’ dining centers host a “Harvest of the Month” tasting table event where free samples of recipes using locally grown produce are given to guests along with information about the local farm where it was produced and the nutritional benefits of the featured produce.  Also, the recipes are available in the dining center (if the guest would like more than a taste!)  Nutrition student volunteers and interns provide nutrition information and the tasting samples.

Amanda Rhodes, a sophomore nutrition student has been involved with the program since the start. “What I like about the these tasting tables is working with the public to persuade them to taste the samples by focusing on the taste and the sustainability aspects.  This is an easier “sell” over focusing solely on the good nutritional aspects of eating fruits and vegetables.  Once they have their first bite … then we let them know how nutritious it is” Rhodes said.

The goal of this program is two-fold  1) to showcase UHDS’ commitment to locally grown produce and 2) to get customers to eat more fruits or vegetables by preparing them in an innovative way by OSU’s talented culinary team.  Jeff LaMagra, Assistant Director of Culinary Development, who is in  charge of the culinary team, said “It has been great to work our local farmers like Red Hat Melons in Albany,  Kenagy Farms, Riverwood Orchards and Truit Brothers (to name a few) to support a Farm to Fork program here on campus.  We’ve also worked with our campus Organic Grower’s Club and Oak Creek Farm to sell fresh campus grown  produce in our market and dining centers”.

Bruce Hoerauf, Chef de Cuisine at Arnold Dining Center, was the first chef to participate in the program. “ I like to feature recipes that aren’t prepared in the traditional way—we want to provide a wow experience, something customers will come back for here or make in their own kitchens”.   Some tasty recipes that have been featured include strawberry-chili pickled rhubarb, turnip citrus slaw, apple and rosemary chicken, butternut squash risotto, asparagus-sesame salad, orange-star anise glazed hubbard squash and sweet and sour red cabbage with clove.

Tara Sanders, UHDS Dietician


Remember the hungry; take action  February 1st, 2012

I started to notice my social class for the first time at the age of ten. This all happened after visiting my elementary school friend. Her house was twice, or maybe three times bigger than the little apartment I lived in. She had her own room, while I had to share rooms with my siblings. She had a yard, two dogs, and a cat. I longed to have a pet, but was not allowed to, due to the small space in our apartment.

That day when I went home, I started to notice how small our apartment was; for the very first time, I felt poor. I know I had everything I needed. I never went to sleep hungry like my parents did when they were little, but I knew that I was “different.” In my ten year-old way, I began learning about social class.

This experience brought to mind a time when my mother took my siblings and myself to Guatemala.

Some children there had no shoes and were begging for food. I remember there were children that worked cleaning car windows. According to the World Food Programme website, “There are more hungry people in the world than the combined population of U.S., Canada and the European Union.”

Visiting Guatemala opened my eyes. It was shocking to me to know there are so many people living in poverty and it made me more aware of the plight of the hungry in the U.S. as well.

Even though poverty in the US is not as visible in most communities as in other countries, this doesn’t mean we don’t have people living in poverty. The poor live in all countries, but there is one thing they share in common: the feeling of hunger.
Growing up, I never faced hunger, like my parents did when they first arrived to California from Mexico.

At the time they had difficulty finding a job and struggled to survive by only eating inexpensive ramen noodles. Like my parents once did, there are a lot of people here in the United States that struggle to put food on their table.

Poverty can even be found close to home in Benton County. Benton County reports that 18 percent of people are living below the poverty level according to a census taken in 2009; that is almost 1 in 5 people. These numbers represent people living in our community and many students.

Did you know that in 2010, 17.2 million households(approximately 1 in 7), were food insecure; the highest number ever recorded in the United States according to the latest government report released by Hunger Notes in September 2010.

There are many things we can do to fight against hunger. Even small things such as can drives in schools, jobs, and communities can make a big difference.

If you are interested in helping out you can visit our local campus OSU Emergency Food Pantry located in the Snell Hall International Form on campus. To learn more please visit their website or follow them on Twitter @FoodPantryOSU and be sure to check out the OSU Food Drive events happening this month.

Angelica Perez, Community Relations Facilitator


Take action if you suspect alcohol poisoning!  February 1st, 2012

Signs and symptoms:

C. cold

U. unconscious

S. slow breating

P. pale

Appropriate action:

1. Stay calm and assess the situation;

2. Call 911 and stay with the victim;

3. Roll the victim onto their side and maintain position until emergency aid arrives.

Tips to reduce risks from alcohol:

  • Plan ahead and set a responsible limit and stick to it. Aim to keep blood alcohol level (BAL) .055%-.066% or less.
  • Try drinks that contain less or no alcohol.
  • Eat before you drink.
  • Slow down. It takes about 20 minutes for you to feel the effects of a single drink.
  • Measure. Know how much alcohol there is in your drink and keep track of the total number of drinks you are consuming.
  • Drink water before, during and after drinking alcohol.
  • Check your mood. Alcohol intensifies mood. Avoid drinking if you feel angry or depressed.
  • Avoid drinking games.

Reducing risk with alcohol and sex

  • Unwanted or unprotected sex often occurs under the influence of alcohol.
  • On dates or at parties, be selective about when and how you drink.
  • Alcohol does NOT improve sexual performance or enjoyment. Nor does it make you more attractive, funnier or a better dancer.
  • Look out for your friends.
  • The best intention to use condoms or other latex protection is inhibited by alcohol.
  • Depending on how much alcohol someone has consumed, they may not be able to give consent. Sober sex is safer sex.

 

Information from IMPACT Substance Abuse Prevention Program. For more information, contact the Health Promotion Department at 541-737-7552.