RPS promotes nutrition month

March is known for spring break, March Madness and St. Patrick’s Day, but it is also National Nutrition Month, according to the American Dietetic Association.

Residential Programs and Services promoted this initiative by sponsoring information sessions about healthy eating with the theme “Eat Right with Color.”

These sessions were the week before spring break, RPS registered dietitian Rachel Noirot said.

“We worked with the IU Dietetics Club and had nutrition quizzes in the dining halls,” Noirot said. “We gave away free Eat Right T-shirts for answering questions about nutrition.”

She said students were receptive to the idea of healthy eating at the sessions.

“They thought it was cool to get T-shirts,” Noirot said. “Many wanted to try answer more questions than just one. They seemed to like us there.”

IU Dietetics and Nutrition Science Club President Mary Nelson helped at these information sessions in past years.

“A lot of students were shocked that healthy food can taste good when we offered them samples from the Eat Right section,” Nelson said.

“Some students are aware that they are eating unhealthy but don’t want to change. It takes motivation to make the change and eat right.”

In addition, students could ask questions to a dietitian at the Student Recreational Sports Center to promote thinking about healthy choices in college.

Later this month Noirot will place facts about fruits and vegetables on salad bars around campus.

For instance, romaine lettuce only has 10 calories per cup and has five times more vitamin C than iceburg lettuce, Noirot said.

Along with RPS-sponsored activities, the IU Dietetics and Nutrition Science Club will be handing out a list of healthy restaurant options in Bloomington, Nelson said.
And Noirot contacted Bloomington Mayor Mark Kruzan to recognize March as National Nutrition Month.

“We want to show that you can eat out and still make healthy choices,” Nelson said. “For example, Lennie’s Restaurant has gluten-free pizza.”

Noirot said this year’s theme, “Eat Right with Color,” is important because variety in one’s diet is extremely beneficial.

“There are cancer prevention nutrients in rich, colorful foods,” Noirot said. “Highly processed foods are less nutrient dense and are typically white or brown. I encourage students to try new, colorful food, like kale at the Eat Right station, which is high in
vitamin K.”

She said students should eat healthfully all year long, not just during National
Nutrition Month.

“Eating right is a lifelong lifestyle, and it definitely makes a difference,” she said. “I encourage students to be intentional about your diet every day.”