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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Sept. 20, 1996)
American Heart Association Fighting Heart Disease and Stroke DON'T GIVE MONEY TO STRANGERS Trust your heart: The American Heart Association. Since 1924 we’ve sponsored lifesaving education programs and funded more than $1.2 billion in research. Other organizations may copy us, but they can’t hold a candle to our heart and torch. To learn more, call 1-800-AHA-USA1. This space provided as a public service. ©1995, American Heart Association Campus health saluted Wellness Week to focus on mind and body bt Erin Gibson Staff Reporter Is your nose running? Follow it to Focus on Wellness Week. Beginning Sunday, the Chancellor’s Wellness Planning Committee will present “Well Worth It,” a week of wellness events and semi nars for UNL students, faculty and staff. Wellness events will include an interactive video seminar and walk or bike to work day Thursday. A campuswide health fair in the Nebraska Union will wrap up the week’s activities Sept.' 27. Organizations at the fair will offer free health screenings and assessments, health information booths and hourly give-aways. Carof Ash, communications coordinator for the University Health Center and a member of the Chancellor’s Wellness Committee, said that many students misunderstand the concept of wellness. “They hear the word ‘wellness,’ and they think fitness,” Ash said. “Wellness includes much more than fitness.” Beginning with the wellness fair, the chancellor’s committee will try to change this misconception, she said. Wellness includes all activities that help people improve their quality of life through eight dimensions: cultural, emotional, environmental, intellectual, occupational, physical, social and spiritual, Ash said. The Association of the Students of the Uni versity ofNebraska will promote campus safety during the week, said Kara Marshall, ASUN second vice president. At the fair, represents ti ves will distribute safety tips on avoiding sexual assault, theft and using the campus escort sys tem. They will also remind students to lock doors and caution them against walking alone at night. “The reminders are things you know are the right things to do, but you don’t think about them on a daily basis,” Marshall said. “Well Worth It” will not end with wellness week, Ash said. The slogan belongs to a com prehensive plan that will improve wellness ef forts on campus. Ongoing efforts of campus wellness organi zations, including the Campus Recreation Cen ter, ASUN and the University Health Center, will be coordinated under the “Well Worth It” slo gan, Ash said. ; < The chancellor’s committee hopes to expand wellness efforts after gauging the needs of the campus population, said Janet Crawford, depart ment head of community health at the health center and co-chairwoman of the chancellor’s committee. “We want to continue the week’s enthusiasm and interest and determine what the campus population wants to see happen in the future,” Crawford said. Wellness Week Events: — Sunday: Fitness Instructor TVaining at the Campus Recreation Cotter, 9 ajn. to 3 pjn. -—TUesday: “Get Real! Changing the Campus Climate Integrating Mind, Body and Spirit” an interactive video seminar in the Nebraska Union, noon to 2 pun. — Thursday: Walk or ride a bike to work day. —Friday: Well Worth It Health Fair in the Ne braska Union, 9 am. to 3 pm. TV\t COST \NATV\ I2tk it Q -Acwg frotn Campu; 70tb <fc A ~ lh Clockfower | Residence halls dishing out health-conscious diets, menus By Todd Anderson Staff Reporter If you can walk past the pizza and fries in the residence hall cafeteria line, you might just find entrees that are nutritious and taste good, too. Pam Edwards, coordinator of food service operations for university housing, said her of fice is waking on the residence hall menus to provide a wide choice of foods that are healthy fa students. She said the residence halls have been plan ning with Dave Ellis of Performance Nutrition and Karen Miller from the University Health Center to identify how the menus can be im proved. “It’s becoming a group effort,” she said. “With different areas waking together, we’re aware of what each other is doing.” She said she and her management staff have made low-fat and vegetarian items available for students. “Having a broad selection is important,” she said. Julie Nelson, a freshman broadcasting ma jor, said she thought the residence hall cafete rias provide a good variety of foods. “If you want to eat healthy food, you can,” she said. “There’s at least something you want to eat.” But Julie Schoolmeester, a freshman news editorial major, said the food available, like pizza and fries, sometimes isn’t very nutritious. She said she doesn’t eat meat, except for chicken once a week. “I don’t have any problems, but I feel bad fa the people whcrdon’t eat meat because some times the (vegetarian) meals are bad,” she said. She said she would like to see mae choices of nutritious foods in the cafeterias. Schoolmeester said she uses the nutritional her decide Whattoeat. But Nelson said she only glances at them to. see what they are. “I don't pay much attention to them,” she said. ^ Edwards said her office is working with the a program to identify changes that need to be " made. r “We’re reviewing the recipes, making sure g they’re correct,” she said. “We’re also looking at listing other nutrients like sodium.” . Edwards said other programs are available for students to eat a healthy meal with little time. She said the Grab *N Go breakfasts and lunches and the Sack Lunch program have been > successful with students. She also said the Nutrition Education Com mittee, of which Edwards and a representative from each cafeteria are members, provides lit erature on nutrition in the residence halls and will soon begin to provide education programs g on the Food Guide Pyramid. She said students are invited to contact the committee with their concerns and to partici pate in the meetings. Students should contact Edwards at 472-9045. Even with all the resources available, plan ning a meal can still be confusing, Edwards said. She said students who have concerns about • the menus should contact their dining room manager or her office. ‘When you plan a menu, it’s never set in stone,” she said. “Ideas and tastes change. When that happens, you need Jo regroup and address the students’ needs.” “Never think there’s not an option for some thing different,” she said. “Contact the manage ment staff. Always ask. The staff is eager to help.”