The Wellness Committee hosted a nutrition seminar Thursday called “Say No to Supersize, Yes to Maximize.” Participants watched a slide show presented by professor Beth Lowe and a cooking demonstration by chef Sally McGee.
“I am not here to talk about dieting or weight loss,” said Lowe before beginning the presentation. “Today is going to be all positive.” Lowe is an assistant professor in Family and Consumer Sciences, a registered dietitian and a licensed nutritionist.
Lowe explained the differences between supersizing and maximizing. “Supersize equals body size,” said Lowe. Food and calories consumed have a direct effect on weight. Maximize directly relates to health quality, which can be achieved through better health, said Lowe.
Weight gain tends to be an issue among students, who tend to eat a “fourth meal” as a result of late night study, according to Lowe. She recommends using constraint when choosing meals by watching portion intake, as well as the amount of sodas consumed.
“Calories really count,” said Lowe, even though watching carbohydrates is the current fad among the health conscious. Lowe said that the amount of sugar in food is what should be the most worrisome to consumers. She also said that “protein is good, but is often coupled with fat in meat,” meaning that a strict protein diet isn’t healthy either.
One slide showed the calorie count for several of college student’s favorite foods and beverages. A Pal’s tea has 200 calories, a “frenchie fry” has 370, a Starbucks mocha has 400, and a Hardee’s biscuit has an average of 600 calories.
The misconception about juice was an important topic for Lowe.
“Juice is not meant for large quantities,” she said.
Even though it packs a powerful punch of vitamin C, there is a high amount of natural sugars. Four ounces is the recommended daily serving of juice.
When dining out, Lowe suggests choosing places with options. Ordering a salad with dressing on the side, drinking half-and-half tea, or choosing a baked potato instead of fries can have positive effects on eating habits.
Eating breakfast at home is the best way to keep calorie and sugar intake minimal said Lowe. Also, drinking 1 percent milk is a great way to get all the vitamins and minerals in milk, without the fat.
“You’re going to eat what you’ve got,” said Lowe. Therefore, making healthier choices at the grocery store is essential.
Try to get more fruits, like mandarin oranges and cranberries, which are great on salads. Colorful veggies are a good choice too, especially when sautéed with meat said Lowe.
Stick to whole grains, and try to buy products rich in antioxidants and phytonutrients, chemicals in plants that benefit the body.
Lowe advises shoppers to “try to be better, not perfect.” Also, she says to stay informed about health news.
Lowe’s final advice: “Keep making little changes all the time. Take a positive approach to health and wellness.”
Following Lowe’s presentation, Sally McGee, executive chef at Lees-McRae College, showed the audience how to make a Chickpea Hummus. She combined chickpeas, water, garlic and salt in a saucepan and brought it to a boil. Next, she put the contents in a food processor adding onion, vinegar, cilantro and cumin. With the consistency of a thick spread, the hummus can be served on pita bread.
McGee also recommends visiting the Web site www.diningstyle.com to help consumers assess personal eating habits.

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