Osborn leads second of six nutrition seminars
Pioneers learn how to manage a healthy diet with on campus meal plans and off campus grocery stores
At the Williams Fieldhouse, the second student led seminar on nutrition was held on April 4. Greg Osborn, junior health and human performance major, spoke on how to use the food options available to students to eat a balanced meal.
“I picked the healthy diet topic because I’m on the wrestling team and in the past I’ve had to plan my meals to achieve my weight goals athletically,” Osborn said. “It was the perfect topic for me.”
The seminar began with a quick review of what a healthy diet looks like; fruits, grains, vegetables, protein and dairy. It then led into how much a typical 160-pound athlete should be consuming; 84.6 grams of protein every day. Osborn then talked about what should be avoided, like artificial sweeteners.
Osborn went on to tell the audience where to go on campus to consume a healthy diet. Bridgeway and Pioneer Crossing are the healthiest dining options, where as Greenway Avenue Market is not since they serve fewer healthy options at the grill. Osborn handed out nutrition fact pamphlets for campus foods made at Pioneer Crossing and Bridgeway.
Off campus, at a grocery store, Osborn said to stick to the perimeter of the store. This is because most stores have their fruits, vegetables and other healthier options located there and the further you move to the middle the more junk food you will find.
“I feel like the audience was surprised by the information I explained,” Osborn said. “A lot of them didn’t know the tip about grocery shopping around the perimeter of the store.”
The audience, mostly made up of athletes, participated in a group activity. The students took rubber molds of food to create what they thought was a healthy meal. The meals consisted of things like rice, strawberries, green beans, fish and chocolate milk.
Osborn suggests that students confide in Stephanie Young, the campus dietitian, with any questions or concerns about campus nutrition.
“I help people navigate the dining halls,” Young said. “ The menu is constantly changing [with the addition of] new things.”
