Thursday, November 17, 2005 #Page 7
Nutrition panel dispels campus food, dieting myths
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j^fista Naposki
News Editor
Pan-Hellenic Council and
'^pha Kappa Alpha sponsored
® nutrition forum last
Thursday that broke down
*^yths about dieting and
campus food.
The panel of four included
Julie Duffy Dillon, a registered
dietitian based in Greensboro
"'ho works at Elon on
''Wednesdays, Annmarie
Carter, a LCS W (licensed clin-
ical social worker), Jon
^^ey, ARAMARK director
of operations, and Adam
Holmes ARAMARK food
Service director.
billon said that she
approaches nutrition on a non-
*^iet basis.
people they might eat with,
she encourages athletes to lis
ten to their bodies. Also,
because many college students
stay up late, she said they need
carbohydrates to help keep
their brains sharp.
It’s a myth that people
shouldn’t eat after a certain
tune at night. The summation
of die food of the day matters
more, Dillon said.
She suggested students eat
high fiber and protein-rich
foods; such as whole wheat
bread, fruits, string cheese and
yogurt. The brain works best
when a person consumes 40 to
60 percent glucose. .
Sometimes it’s better to
have a late-night snack
because the person will fall
asleep quicker, sleep better
and not wake up as hungry,
Follow your hunger and —
dullness cues (that you get Carter said,
from your body),” Dillon said, Carter sai
^ don’t like South Beach and
ose other diets.”
^ile athletes may feel they * „ ^
much more than the other brochures from t e
illlCl OtAlV*.
Carter said there is only so
much a friend can do to help a
person with an eating disorder.
The friend can try giving
Ellington Health Center, talk
to the person about the facts
about their problem (do not
use assumptions), make an
appointment for the person or
ask how the friend can best
help.
“Eton’s campus is in every
one else’s business,” Carter
said. “But you can only do so
much.”
One group of students were
successfiil in showing their
concern by buying a book and
highlighting the important sep-
tions, then placing it on the
person’s bed. Their technique
worked because they left her
alone with the information.
ARAMARK and Eton’s
administration is woridng to
create new dining styles on
campus to encourage healthy
eating. Holmes said that this
year. Octagon expanded hours
at Grille Works, added more
options to the cooler section
(salads, Jell-0, yogurt parfaits
and sushi), and are working on
new meal plan combmations.
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Dining hall
myths dispelled
- No laxatives are used
in foods.
- No recycled food
- Use "Whirl," to cook
food. It's 70 percent
lower in saturated fat
than butter.
- Do not spray lettuce
with calories.
- The liquid eggs are
made from whole eggs
and citric acid to pre
serve color and water.
According to Maney, the
Koury Business Center will
contain a food court type of
dining service and possibly a
store to buy produce items.
He also encourages students
to meet with ARAMARK staff
to give suggestions and new
ideas. They are flexible to stu
dents’ personal needs.
Contact Krista Naposki at
Krista Naposki/ Photographer
Ashley'Condon, junior, picks up fruit that Pan-Hellenic
Council and Alpha Kappa Alpha provided after the panel.
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