FOR IMMEDIATE RELEASE
Aug. 28, 2006
Contact: Anika Mitchell Perkins
(662) 329-7124

MUW one of four universities to participate in nutrition program
  
COLUMBUS, Miss. – If Celia Daniels and Franceen Friefeld have it their way, students, faculty and staff of Mississippi University for Women will never look at their plates the same.
   
The Balanced Way campaign, which focuses on healthy eating as opposed to dieting, was unveiled at MUW’s recent faculty and staff opening meeting.
   
MUW is one of four universities in the United States participating in the pilot program, set to launch on campus Thursday, Sept 7, according to Daniels, director of culinary operations Southeast region with Sodexho Campus Services. Other universities participating in the campaign this fall include Oxford College of Emory University, Guilford College in Greensboro, N.C., and Georgetown College in Kentucky.
   
Dr. Claudia A. Limbert, MUW president, said, “MUW is very pleased to have been chosen to take part in Sodexho's new program that focuses on a balanced diet. I am sure that it will be of great benefit to all as we continue to stress healthy living for all members of our community.”
   
Friefeld, registered dietician, corporate consultant and nutrition advisor for The Balanced Way program, said health, obesity and wellness are some of the leading issues in America, adding the government is beginning to mandate certain initiatives.
   
Daniels said through this program, MUW would have an opportunity to position itself as a leader in the wellness arena.
   
“Students are now asking for healthier foods and parents want their children to eat healthier,” she said.
    
Friefeld, said, “The ultimate goal is to make the university a healthier environment for students, faculty and staff and give them a positive, healthy experience.”
   
Individuals who enter Hogarth Dining Center on Sept. 7 will see examples and have the opportunity to try The Balanced Way featured meal and other Balanced Way selections at the pizza, deli, salad bar and dessert stations.  
   
The Balanced Way plate will be divided into three sections—half (50 percent) of the plate will consist of fruits and vegetables. The other half of the plate is divided equally between high-quality protein and whole-grain, fiber-rich carbohydrates.
   
Friefeld said that The Balanced Way program focuses on the positives—learning how to eat, not how to diet.  
   
“Maintaining a healthy weight is a balancing act,” said Friefeld, whose Balanced Way approach to eating is based on her book, “Fill Up, Not Out.”  Freifeld will present educational programs this fall to students and the campus community about eating and living The Balanced Way.
   
The Balanced Way marketing campaign will run for seven weeks and will include events and activities that involve the entire campus community in social activities that encourage communication about the program. Planned activities include food makeover competitions, theme dinners, a healthy breakfast delivery, chef demonstrations and educational programs, such as healthy restaurant eating and nutrition for looking, feeling and performing one’s best. Students can participate in Balanced Way programs and earn valuable prizes.
   
On Sept. 7, faculty and staff who wear their “Make My Day . . . The Balanced Way” button or glow-in-the-dark “Is Your Plate Balanced?” wristband get a reduced price on their meal. The following Thursday, participants are encouraged to bring a friend who does not have a button or wristband and both will receive a reduced price on their meal.
   
Other perks and promotions for faculty and staff include frequency cards that reward participants with a free meal after 10 card punches. MUW employees also will have the opportunity to join student teams to enter the “Feed Your Brain Challenge,” which will involve teams competing against each other using surprise ingredients to create the best-tasting, healthiest treat. The winning treat will be featured during “Snackin’ with the Stars” movie night.