Here are ideas from one reader to help college students eat more healthfully while on campus.
Here at Iowa State UniHere at Iowa State University, we have contracted with Dr. James Painter, Chair of the Dept of Family and Consumer Affairs, to speak on March 1, on campus for a free lecture to a student population of 26,000 and the Ames community of 25,000. He has collaborated with Brian Wansink on a couple articles on portion sizes. Dr. Painter’s presentation is entitled: “Portion Size Me: Why We Eat More Than we think.” The Committee is working on completing sponsorshipOn each of the Monday’s of March ----- we are advertising “Munchy Mondays” where a free piece of fresh fruit will be passed out to all persons approaching our table on central campus. We are attempting to purchase fruit the students don’t get in the residence halls.Each Wed evening of March----dietetic students and I will be presenting a 15” piece on several topics; the same topic will be repeated 4 times in an hour, so that attendees can come and go. They include but are not limited to: An exercise in mindful eating;Bugs and Booz: practice safe food preparation and behaviors while on spring break; Fuss Busters: become a competent eater and food provider and finally, the last Wednesday, a display table with spinning wheel promoting basic nutrition.Each of the Wednesday events, we will give away NNM stickers to each person attending and inexpensive household cooking utensils for winners of the game questions/challenges.JudyJudith M. Trumpy RD/LD, Program CoordinatorOffice of Prevention, Education and Outreach
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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