FOR IMMEDIATE RELEASE
Sept. 7, 2006
Contact: Anika Mitchell Perkins
(662) 329-7124

MUW students asked `Would you like to be served The Balanced Way?’
 
 COLUMBUS, Miss. – Ever since posters about The Balanced Way campaign have appeared on campus, Charlena Corbitt said she has been counting down the days for the program to start. Her wait was over on Wednesday.
   
The Balanced Way program, which focuses on healthy eating as opposed to dieting, had a successful launch on the campus of Mississippi University for Women.
   
Students who entered Hogarth Dining Center on Wednesday were asked, “Would you like to be served The Balanced Way?"
   
The plate is divided into three sections with half of the plate consisting of fruit and vegetables. The other half is divided equally between high-quality protein and whole-grain, fiber-rich carbohydrates.
   
Arrica Chandler, a senior elementary education major from Macon, went through the international station, which featured Chinese roast pork stir fried with ginger, green onions, peppers, yellow squash and sesame sauce served over brown rice.   
   
“The taste of the food was surprisingly good. I liked how they had sample Balanced Way plates near each line to help students understand the program. If the food is as appetizing as it was today, then it is something I would do on a regular basis,” she said. “I think it is great that The W is offering healthy choices for the students. It is just another way to show how much The W really cares.”
   
Corbitt, a senior bachelor of science nursing student from Calhoun City, decided to try the pizza station, which featured pizza provencale and a Caesar salad.
   
“It’s really good. It reminds me of the veggie patch pizza at Applebee’s,” she said. “This is a great addition and it incorporates what I am already doing—to be more healthy.”
   
Tom Thompson, Sodexho area executive chef Southeast region, said the whole-wheat pizza had less cheese, no sauce and more vegetables.
   
“It’s filling,” Thompson said, who will be on campus this week to provide training. “We are going to bring this food level up another notch.”
   
MUW is one of four universities in the United States participating in the pilot program. Other universities participating in the campaign include Oxford College of Emory University, Guilford College in Greensboro, N.C., and Georgetown College in Kentucky.
   
In the coming weeks, many events that involve the entire campus have been planned. Activities include food makeover competitions, theme dinners, chef demonstrations and educational programs.
   
Last week about 600 breakfast bundles were delivered to students in the residence halls, according to Celia Daniels, Sodexho director of culinary operations Southeast region.” The bundles were packed with a breakfast cookie, a banana, low-fat yogurt and milk.
   
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 today. Next 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. 
   
Roger Busby, Sodexho campus services general manager, said, “The Balanced Way is another way of Sodexho being a leader of changing trends and needs and meeting requirements of students and guests.”