Jiealjth
happenings
Relax and Renew
Meditation Series
Develop and strengthen
your meditation practice
for relaxation and mental
clarity. Join Jude Kehoe
for this free six-week series.
Wednesdays 4:45-5:45 p.m.,
October 12 - November 16
in the Bowerman Building,
Heritage Hall.
Call 3464456 to register.
Boiling Water 101:
A Vegetarian Cooking
Workshop
Learn to prepare quick, easy
and nutritious meals.
Workshop fee of $15
includes mixing bowl, skillet
and other helpful kitchen
tools. Plus you get three
weeks of hands-on cooking
and great meals.
Call Kristen Olmos at
346-2794 for current term
schedule and to register.
FPEP
Family Planning Expansion
Project is the federal grant
providing free
contraception and family
planning services for
qualified students.
Call 346-2770 or fill out
the online application at
http://healthcenter.uoregon. edu
to see if you qualify.
Therapeutic Massage
Located in the Student Rec
Center’s Physical Therapy
and Sports Medicine Clinic.
Cost can be billed to your
Oregon Hall account.
Call 346-4150
for an appointment.
CAB on Tobacco
Students and staff are
invited to join a campus
advisory board to help
design programs and
policies to reduce
tobacco use on campus.
Call Paula Staight
at 346-2728 for more
information.
Best Dressed Breast:
A Breast Cancer
Awareness Fashion
Show
Monday, October 24th,
7 p.m.,EMU Ballroom.
Free and open to the public.
Health Resource
Center in EMU
Lending library,
online health assessments,
health literature,
Peer Health Educators.
Open Monday - Friday
10 a.m.- 2 p.m.
Across from the Fir Room.
Cholesterol Screenings
Thursdays 11 a.m.- noon
Oct. 6 & 20; Nov. 10 & 17
page 4 - Well Now Fall 2005
Join Club Sports
By Andrew Hardy
id you participate in a
sport or activity before
college, but stopped once
you got here? Looking to get
back into playing again but
don’t want to compete at the
collegiate level? Then Club
Sports are for you!
Club Sports is a co-ed,
competitive sports program
that is available for students,
faculty, and staff of the
University of Oregon. The Club
Sports office is located in the
bottom floor of the Erb
Memorial Union.
There are 42 different teams
whose activities range from
soccer and aikido, to skydiving
and the triathlon team.
While the various collegiate
sports focus on competing at
the highest caliber in order to
win, the Club Sports program
places its emphasis on just
getting out there and
participating in an activity with
others who share your
interests.
Students are in charge of
organizing each club and
selecting a volunteer coach for
their team. Every year the Club
Sports office holds an open
house where all of the 42 club
teams will have informational
tables with people to answer
any questions. Most clubs are
free of charge to join while
others hold fund raisers to
collect any money necessary
for competitions.
Club practices are usually
informal and not mandatory,
yet since each club is run by
the students themselves,
this may vary.
In my experience as a
member of the triathlon team,
1 really enjoyed the interaction
with people who have similar
interests and goals. Because of
the supportive atmosphere that
the triathlon team fostered I
was able to develop a much
greater sense of self discipline.
This helped me make my
workout regularly, and I was
better able to manage my
school work.
If you are interested in more
information on Club Sports or
wish to sign up for a club,
all of the clubs are listed on
the Club Sports web site,
http://darkwing.uoregon.edu/
-clbsprts/ or you can drop in
the Club Sports office under the
EMU near the computer lab.
You can also get in touch with
the Club Sports Director, Sandy
Vaughn at (541)346-3912.
Eating well on a budget: Economical nutrition
By Caley Joyner
re you among the
misguided who claim
they can’t afford to eat
well? Do you compromise
nutrition because you don’t
believe you can afford healthy
food...afford in terms of either
time or money? You know, fast
food, prepared food, snack
food on the go? If you say yes,
yes, yes... take heart and read
on.
Many of us make last minute
decisions and grab prepared
foods that are quick, cheap,
filling and often not particularly
nutritious. You may base
“quick grab” hunting and
gathering on a series of myths.
Allow me to challenge a few of
then here.
Myth #1 Expense. Buying
groceries to cook your own
meals is more expensive than
eating out.
Myth #2 Organic. Organic
ingredients are more expensive
than already prepared
conventional foods.
Myth #3 Satiety. As long as the
food is filling, it is justifiable.
Considerthe nutritional value
of McDonald’s Big Mac as listed
on the McDonald’s website.
560 calories
Total fat: 30 grams
(or 47% of daily value)
Saturated fat: 10 grams
(52% of daily value)
Cholesterol: 80 mg
Fiber: 3 g
Sodium: 1010 mg
(42% of daily value)
Cost: $2.79
Now consider my selection
from “Everyday Cooking: 150
easy, low fat, high flavor
Recipes” by Dr. Dean Ornish.
The recipe is White Bean Pasta
Serves 4 people, each serving
contains:
509 calories
Total fat: 2 g
Saturated fat: 0 g
Cholesterol: 0 mg
Fiber: 23 g
Sodium: 677 mg
Cost per serving: $2.81
So back to the myths.
Myth #1 Expense. White bean
pasta cost 2 cents more per
serving than the Big Mac; so
the economic argument is
untenable. True, the time to
prepare the pasta dish is about
30-40 minutes. But when you
think about how much time,
gas and traffic it takes to get to
the drive- in, that half hour at
home with the smells of home
cooked food starts sounding
like time well spent.
Myth #2 Organic. True,
organic ingredients tend to cost
more than conventional
ingredients. For the pasta
recipe, try selecting one or two
organic ingredients (like the
beans and onions) rather than
going exclusively organic. This
may up the price per serving a
few cents, but will create a
meal that is nutritious for you
as well as the environment and
farm workers. Many stores
close to campus carry a fine
selection of both conventional
and organic ingredients and
prepared foods. Try PC Market
of Choice, Sundance, Trader
Joe’s and Kiva for starters.
Myth #3 Satiety. Sure, we all
want to feel “satted” after a
meal. Yet there are many ways
to satisfy our hunger. Consider
the excess of certain
problematic nutrients
(saturated fat, cholesterol, and
sodium) compared to the
amounts of helpful and often
insufficient nutrients (fiber,
vitamins and minerals).
1 challenge you to try “white
bean pasta” and compare how
satisfied you feel after dining
on this vs Big Mac.
One of the best ways to eat
well, whether you’re on a
budget or not, is to learn how
to cook your own meals. Come
to the Health Resource Center
in the EMU to check out one of
the terrific Health Ed
cookbooks. White bean pasta
and other healthy recipes can
be found on http://www.vrg.org.
Sign up for Boiling Water 101: A
cooking workshop, offered
through the UO Health Center
to refine your cooking skills.
Boiling Water 101 happens at
the Health Center cafeteria and
is taught by Kristen Olmos, R.D.
For $15, participants receive
mixing bowls and other basic
kitchen tools, healthy recipes
and hands on cooking and
dining for 3 weeks. Call 346-2794
for times and to register.
White Bean Pasta
(serves 4)
1 c. sliced onions
1 tsp. minced garlic
1 c. vegetable broth
2 (15 oz.) can white cannelli beans,
drained and rinsed (or 3 c. home
cooked cannelli beans with 1 c.
cooking liquid)
1 c. sun-dried tomatoes (not oil
packed) quartered
1 tsp. dried thyme (or 2 tsp. minced
fresh)
1 tsp. dried basil (or 1 tbs. minced
fresh)
salt and pepper to taste
1 lb. whole wheat penne pasta
2 tbs. chopped fresh parsley
Combine the onions, garlic, and a
splash of the broth in a large pot.
Simmer over moderate heat until
the onions are soft, about 5
minutes. Stir in beans with their
liquid (or an equivalent amount of
water if using canned beans),
remaining broth, tomatoes, herbs
and spices. Bring to a simmer and
cook, uncovered, over moderate
heat, stirring often, 15-20 minutes.
Thin, if desired, with additional
broth. Meanwhile, bring a large pot
of water to a boil. Add pasta and
boil until al dente (about 12
minutes) Drain and transfer to
warm bowl. Add sauce and toss to
coat. Serve topped with chopped
parsley.
Fall 2005
Contributing Writers
and Peer Health Educators
Jessica brown, Kristin Cummings,
Andrew Hardy, Cayle Joyner,
Petra Horn-Keller, Jordan Roberts,
Bryce Simpson, Megan Smith.
Editor: Anne Dochnahl.