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