UHDS News

CORVALLIS, Ore. – Oregon State University’s Nutrition and Dietetics Club is celebrating National Nutrition Month this March with a two-day event in the Memorial Union Quad.

This year’s theme of “Eat Right, Your Way, Every Day” encourages personalized healthy eating styles that include lifestyle and cultural and ethnic traditions when creating balanced meals.

OSU’s Nutrition and Dietetics Club is teaming up with Be Well on March 5-6 for the two-day event, which will feature games, prizes, free food, and tips on how to stay healthy from guests representing Bob’s Red Mill, First Alternative Co-op, Wild Squirrel Nut Butters, and Food@OSU.

“This is an excellent opportunity for students to learn more about their personal nutrition and reflect on goals related to it while engaging with on-campus nutritional professionals and discovering services to help them achieve their goals,” said Lynn Cordes, a registered dietician with Student Health Services. “The Nutrition and Dietetics Club puts meticulous thought and planning into this event every year and it is reflected in the excitement and fun atmosphere found at National Nutrition Month at OSU.”

Read more.

[Life@OSU, Nov. 10, 2011] — Healthy meal choices are increasing on campus, and for one Oregon State student, it’s providing her an opportunity to practice skills that will help her land a job when she graduates in December.

Elisabeth Miller has had a busy fall term. She is about to graduate with a degree in Nutrition Food Management and is getting married this Friday. In the mean time, she’s been in charge of designing the menu for Pangea’s new all-you-can-eat vegetarian dishes on Meatless Mondays.

Each Monday, customers who chose the all-you-can-eat option get an entrée with three vegetarian items, and can request more of any or all three for free. And it’s not just a plateful of carrots. Miller said she’s carefully planned each offering to be tasty, nutritious and a bit adventurous.

“I try to include things that are familiar but with a unique twist,” Miller said. “I try to think about things that go well together, so they don’t feel like they’re just eating a plate of vegetables.”

Read more of “Healthy choices increasing in MU dining centers.”