FOR IMMEDIATE RELEASE
Sept. 7, 2006
Contact: Anika Mitchell Perkins
MUW students asked `Would you like to be served The
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
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
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.”