Morris Center presents food in honor of National Nutrition Month

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    By Suzette Grebe

    Students eating at the Morris Center should be ready for a change of pace this month.

    March is National Nutrition Month and Morris Center office assistants, Natalie Lyman and Marisa Michael, have planned a month full of health and fitness education for students, said Autumn Salvesen, copy editor at Student Auxiliary Services creative marketing.

    Presentations will be held throughout the month on specific fitness and nutrition topics, said Lyman, 22, a senior from Olympia, Wash., majoring in dietetics.

    The first week will focus on fitness.

    On Tuesday in the Morris Center lobby from 5:30 p.m. to 7 p.m., there will be body fat and blood pressure tests and target heart rate will be calculated, Lyman said.

    Any BYU student is welcome to attend this activity, said Michael, 21, a senior from Spokane, Wash., majoring in dietetics.

    “From these tests, students can learn something personal about how fit they are,” Michael said.

    On Thursday there will be a fitness challenge.

    The challenge will include a sit and stretch test, a strength test and a cardiovascular test, Lyman said.

    She said the first week also marks the beginning of a contest where students can pledge to exercise 3 times a week for twenty minutes for 3 weeks.

    The students who complete the requirements will be entered in a drawing to win workout wear and equipment.

    Other prizes will be distributed throughout the month, Lyman said.

    During the second week, the focus is on building a healthier diet.

    The theme on March 20 is “Does Your Diet Stack Up,” Lyman said.

    Lyman and Michael will inform students about the food guide pyramid and correct serving sizes.

    On March 22, there will be a personal diet analysis in the cafeteria.

    Students will be able to rate their plate during the diet analysis, Lyman said.

    “From these activities, I hope students gain a better understanding of the importance of nutrition,” Michael said.

    Choosing sensibly will be the focus of the third week, Lyman said.

    She said a “detect the diet dish” competition will be held where students can try to tell the difference between high and low fat plates.

    “This activity will help students realize that substitutes can taste just as good,” Lyman said.

    Activities will be held dealing with diet myths and taste testing, and there will be a special dinner featuring healthy foods.

    “We want to dispel diet myths and have students leave knowing ways to eat healthier,” Lyman said.

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