Image provided by: Clackamas Community College; Oregon City, OR
About The print. (Oregon City, Oregon) 1977-1989 | View Entire Issue (March 2, 1983)
Marketing task force to finish project in May By T. Jeffries Of The Print Photo by Dan Youngqulst Hoping to work out viable options before enrollment became a problem, Clackamas Community College President John Hakanson formed the Marketing Task Force, an ex tensive committee charged with dealing with student recruitment, enrollment and community public relations. The task force grew out of the President’s Council, chaired by Dean of Student Services Jim Roberts, in June of 1982. “Right now we don’t have an enrollment problem,” Lee Fawcett, task force coordinator said. “We should look at meeting student and communi ty needs before we are right up against an enrollment pro blem.” The task force is split up into four subcommittees as well as. several at-large members and an implementation group that meets regularly. Each committee includes faculty, staff, community, and associ ated student government representatives; for a total of 34 task force members. “We were given a deadline of May 27 to develop a complete marketing plan, in cluding timelines,” Fawcett said. “Basically what we’re coming up with is a marketing plan aimed at bringing students to the College, keeping them here, and getting the College’s message out to the com munity.” To facilitate this, the presi dent’s council and the marketing Implementation groups met jointly and agreed on two major objectives: defin ing realistic enrollment levels and enhancing the College’s image throughout the district. “We are specifically look ing at the 1983-84 school year, but beyond that we want to set up a process for having an ongoing marketing task force to keep the program up. We want to continue to expand.” The task force has held group meetings to allow staff to provide input and ideas about the marketing plan. Current public relations and recruitment activities have been reviewed, as well as recent research infor mation about student and public attitude toward the Col lege. "We want to continue to get the message out that this is a quality institution. There are a lot of terrific programs here,” Fawcett said. “This is really a place where people care, and where people want to help students.” Health commentary Summer season brings reminder of nutrition By Laura Henkes For The Print A brief appearance of blue sky through the predominant rain clouds is a pleasant reminder that the trees will once again turn green, and sun will once again shine. For many, though, it may also be a painful reminder of the extra weight accumulation that seems to slip into place during the winter seaon. restaurant foods. The following chart shows where fats come from as a percentage of the American diet: 42% from meat, fish, poultry 15% from dairy products 14% from grains and vegetables 29% from fats and oils It is a change in lifestyle that is needed . . . not only for proper weight maintenance and control, but for good health throughout the life cycle. No fad diet-so the experts say. It is a change in lifestyle that is needed! This lifestyle change is needed not only for proper weight maintenance and control, but also for good health throughout the life cy cle. At a recent nutrition seminar, Sonja Connor, assis tant professor and director of the Family Heart Study at the Oregon Health Sciences University, presented informa tion which may seem radical to some, but which she feels is essential to prevent overcon sumption (which translated means “fat”) and disease. Connor explained that Americans get a whopping 40 percent of their total calories from fat (17 percent from saturated fats and 23 percent from unsaturated fats). Remember, these fats can be imbedded in processed and Connor feels that intake of all fats needs to be reduce to 20 percent of total calories, with a reduction in saturated fats by one-third. A good way to reduce saturated fats is to reduce the amount of red meat and cheese that you eat daily. She feels that animal fats should be replaced with soft vegetable margarine (the softer the better) and vegetable oils. And, oh yes, limit ice cream and chocolate to one serving per month. Everyone has heard quite a bit about cholesterol But Con ner’s statistics show that the average American uses 750 mg. of cholesterol per day. Connor suggests that in itially cholesterol should be reduced to 500 mg. perday by limiting egg yolk, butterfat, lard, and organ meat in the diet. However, the true end point goal, she feels, is cutting it down to 100 mg. per day. Protein, something of which Americans feel they need considerable quantities, should be limited to 15 percent of total calories. And the max imum of meat, included in that figure, should be 6-8 percent. Those who have been at tracted to diets low in car bohydrates may be totally ap palled when they hear that one of Connor’s emphatic changes is to increase carbohydrates to 60 percent of total calories. The thought of increasing servings of whole grains and potatoes may further alienate those who have come to associate carbohydrates with their weight problem. However, at a dramatic lun cheon demonstration, Connor showed that the average per son, through the use of “junk food” easily eats the equivalent of 15 slices of bread a day in calories while eating foods of low nutritive value. Additional advice includes eating 2-4 cups of beans per week, eating 2-3 cups of vegetables per day, cutting refined sugar in half, and limiting pop, candy, and desserts to one serving a day. Beware of vending machines. Just about everyone has learned to associated high salt intake with high blood pressure and water retention. Connor’s figures show that the average American eats 10 pounds of salt per year, much of which is hidden in processed and restaurant food. This is the equivalent of about 2.5 teas poons per day. Connor advises limiting salt to 1 teaspoon per day. This can be accomplished by limiting the used of canned products (including products in restaurants) and reducing the use of table salt by 50 percent by using Lite Salt, which con tains only 50 percent sodium. In addition to the above nutritional recommendations, Connor suggests cutting down just 200 calories per day (for the person who is 20 pounds overweight), combined with regular exercise. To help the “on-the-go” person accomplish this feat, Connor has written a cookbook with recipes which reflect her philosophies. The book, “The Best from the Family Heart Kit chens,” is available from the OHSU Bookstore of from Kit chen Kaboodle for $7. Well, the time to start is, of course, now! Summer is only a few months away. C lackamas C hiropractic C linic 16080 S.E. 82nd DRIVE CLACKAMAS TREATING: LOCATED IN THE GREENHOUSE SQUARE ACROSS FROM THE CLACKAMAS FRED MEYERS, Sports Injuries, Workers Comp.. Auto Accidents, Nutrition and Preventive Care. STUDENT DISCOUNT 24 HOUR «r EMsr 657-6190 Wednesday March 2, 1983 EVENING APPOINTMENTS AVAILABLE Page 3 SN: OL0055