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 sponsorship
On 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.
Judith M. Trumpy RD/LD, Program Coordinator
Office of Prevention, Education and Outreach
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.