North Carolina Newspapers

    The Compass
Thursday, March 21, 2002
Talk ofECSU
By: Robin Reese
March is Women’s History Month. This month is dedicated to appreciating all women world-wide
My question for this month is: What woman, famous or not, has impacted your life?
Tiffanie King, Senior
Stacy C. Jones, Senior
“The woman I look up to the most is one
of my 11th grade teachers, Mrs. Diggs
She taught me to believe in myself, and
strive to do my best, and always put God
“The woman I look up to the most would
have to be Mrs. L.T. Jones, who happens
to be my mother. The reason is because
she is always there for me.
Tara Pleasant, Junior
Enoch Bond, Sophomore
“The woman I look up
to most is Mrs. Cathy
Parker. She was my
youth group leader
through my teenage
years and is now my
mentor and friend. She
taught me that I can
become whatever I want
to be.”
“The woman 1 look up to
the most is Ms. Ruth
Simmons, the 1st African-
American president of an
Ivy League School. She
demonstrates that just
because you have a small
beginning you don’t have to
stay there, but take your
ultimate place in life.
Photos by Inger Parker
PRESSWIRE) College students can
begin practicing proper food safety
habits when attempting to re-create
monn’s best recipe in the dorm or apart
ment. The American Dietetic Association
and ConAgra Foods offer tips for surviv
ing without mom around to prepare
home-cooked meals.
Wash Hands Often
Proper hand washing may elimi
nate nearly half of all cases of
foodborne illness and significantly
reduce the spread of the common cold
and flu.
* Wash hands for 20 seconds in
warm, soapy water before, during and
preparing a meal.
* When sharing a kitchen with
roommates, always assume that sur
faces such as appliances and counter
tops should be cleaned before preparing
* Disinfect sponges in a chlorine
bleach solution — two teaspoons of
bleach in one quart of water.
Keep Raw Meats and Ready-to-Eat
Foods Separate
When juices from raw meats or
germs from unclean utensils touch
cooked or ready-to-eat foods such as
fruits or salads, cross-contamination
occurs, and that can lead to food poi
* Place raw meat that is ready to
be cooked or frozen meat to be thawed
on a covered plate on the bottom shelf
of the refrigerator away from
fruits,vegetables or lunch meats.
* When grilling at a tailgate party,
make sure to pack extra or color-coded
plates and utensils to help prevent
cross-contamination; use one set for raw
foods and another for cooked foods.
Cook to Proper Temperatures
Harmful bacteria are destroyed
/ f
when food is cooked to proper tem
peratures. Buy a meat thermometer
and use it!
* Microwave frozen meals care
fully according to package directions so
that they reach the proper internal
* Reheat leftovers to at least 165
degrees Fahrenheit.
Refrigerate Promptly Below 40
Degrees Fahrenheit Refrigerate foods
quickly in a refrigerator that is set below
40 degrees Fahrenheit. Keep a refrig
erator thermometer inside at all times,
even in that mini refrigerator in your
dorm room!
* Keep the refrigerator closed as
much as possible and don’t store
perishable foods like milk and eggs in
the door.
* Date leftovers so you know how
long they’ve been in the refrigerator.
* Discard perishable foods like
deli counter meats after five days,
cooked pasta
and leftover pizza after three to
five days and cooked rice after one
* When tailgating, pack food in a
well-insulated cooler with plenty of ice
or icepacks to keep temperature below
40 degrees Fahrenheit.
For more information on home
food safety, visit the ADA/ConAgra
Foods Web site
WWW. homefoodsafety. org
Source: American Dietetic Asso
ciation/ConAgra Foods
Lori Ferme, American Dietetic
800/877-1600, ext. 4802
College and university students are
changing their eating habits to accommo
date their on-the-go lifestyles and are
seeking more quality in their campus
dining experience, according to a recent
survey of college and university students
across the country.
The “Current Trends In Campus
Dining” study, conducted by ARAMARK
Corporation, asked more than 2,300 full
time students, 75 percent who live on
campus, about their eating habits and
how those habits fit with campus life.
Sixty-four percent of students said
they eat on the go — eating ready-to-eat
foods or buying fast food — at least a few
times a week. Fifty-seven percent of
students eat between the hours 8 p.m.
and 2 a.m. When asked what barriers
exist to eating a meal at breakfast, lunch
and dinner, students almost unanimously
responded that there is not enough time
to get a healthy, balanced meal.
Statistics from the study reflected
that the quality of the food is also impor
tant to students. Sixty-seven percent
agreed they would eat on campus more
often if the quality of the food was better;
in the study, quality was directly related to
freshness. Most students related fresh
ness and quality to home-cooked food.
Nutrition ranked high in priority for
students’ eating habits. Seventy percent
of students are concerned with nutrition
in their daily lives, echoing that today’s
students are active and health-conscious.
The study also suggested that eating
is a social occasion at school. Eighty-five
percent of students surveyed said they eat
with friends more than a few times a week
and identified dinner as a time to meet and
socialize with friends.
ARAMARK is using the results of this
and other studies to develop new dining
concepts and programs to meet the
changes in student lifestyles.
ARAMARK is a leading provider of
food and support services to colleges,
universities and preparatory schools,
serving more than 200 million meals annu
ally to students, faculty and visitors at over
350 institutions. ARAMARK is a world
leader in providing managed services -
including food and support services, uni
form and career apparel, and childcare and
early education.
Sean Clements
sclements @

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