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Task Force on Health and Well Being: Progress Report - page 17 / 24





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good nutrition; (c) meet with students (e.g., diabetics) who need one-on-one help in matching dietary requirements to dining services offerings; (d) work intensively with students engaged in athletics and other physically demanding programs, such as dance; (e) work in conjunction with the Eating Disorders Team; and (f) develop accurate, innovative, and creative education programs targeted at the entire University community.  In recommending that the University obtain additional professional assistance in this area, we note that other universities have found it beneficial to employ nutritionists in health services as well as in dining services.  

2.  With the number of students suffering from eating disorders (men as well as women) apparently large and growing, we believe that there needs to be a more concerted effort to identify those in need of assistance and encourage them to seek professional help.  It is important that student friends, coaches, and trainers know when and how they can approach students they believe exhibit signs of an eating disorder and offer help.  

3.  Students should leave Princeton knowing what good nutrition is, having developed good nutrition habits, and taking responsibility for their own good nutrition.  Faculty and staff should have opportunities to continue their “education” about nutrition.  Possible education efforts could include:

Public lectures by food or nutrition experts, including faculty members and nationally known figures such as Jane Brody, Marian Burros, and Alice Waters. Such lectures could be coupled with meals in the colleges and Frist whenever possible.

Mini seminar series on preparing nutritional, quick, affordable meals, perhaps designed especially for seniors, graduate students, or independents.

Cooking classes with University chefs open to all in the community, with an emphasis on healthy eating.

A Q&A or an FAQ web page with nutrition tips and information.

Continuing education opportunities for chefs and cooks to increase their awareness of techniques for cooking and preparing food in healthier ways.

We believe that these education efforts would be enhanced by having a specific location on campus devoted to education and experience involving good food and good nutrition.  Specifically, we recommend that the Frist Beverage Lab be changed into the Frist Healthy Eating Lab, featuring juice, salad, and fruit bars, entrees that are high in nutrients and vitamins but low in fat and empty calories, and frequent demonstrations about eating and preparing healthy meals.  Perhaps someone like the Conscious Eating Chef Neff could offer cooking classes in the laboratory and it could be used as a taste-testing site for recipes that would be used throughout the dining services system.  The lab should become a “destination” that people go out of their way to try.  The Beverage Lab is currently an underutilized resource; we believe the space could be put to much better use to promote healthier eating.  (One task force member would advocate a much more aggressive approach to healthy eating by making all of Frist a healthy eating lab and using the existing Beverage Lab space as the only remaining space to obtain such high fat foods as hamburgers and pizza.)  We have also thought that the Frist food court could be better organized to encourage healthy eating, through better placement of healthy offerings, signage, and educational materials.

The Dining Experience

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