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Finding ways to make healthy eating on campus the simple choice  February 20th, 2013

[Life@OSU, Feb. 20, 2013] — Oregon State University dining centers and shops benefited from a little expertise from Cornell last week when Kathryn Hoy of the Cornell Center for Behavioral Economics in Child Nutrition Programs came for a visit. Hoy was invited by the Moore Family Center and the College of Public Health and Human Sciences, as well as the Be Well Healthy Eating committee.

An expert on how layout, design and product placement affect the healthy eating habits of children, Hoy was able to provide input to UHDS, MU and student health services representatives on a number of campus eateries and stores, which they may be able to incorporate into changes that will increase the sales of more nutritious food items.

Hoy works with Brian Wansink at Cornell, who has done landmark work in healthy eating and developing smarter lunchrooms. Normally her area of expertise is grade school children but she was able to adapt much of what she knew to the college setting.

At Pangea, for example, she suggested that the restaurant feature less nutritional information and more photos of healthy meals, and offered ways to make healthy offerings appear to be the economic as well as the smarter choice.

Read the full article here.


OSU seeks to boost retention through first year experience program  August 16th, 2012

OSU News and Communications (Aug. 16, 2012).

CORVALLIS, Ore. – Oregon State University will revise its First Year Experience program for new students over the next several years in an effort to help students succeed academically and improve retention.

A task force of OSU faculty, staff and students has been working on ways to help students thrive academically and personally during the first year. It concurs with what many national studies have found: The best way to ensure that students return for their sophomore year is to help them “connect” to campus in a meaningful way, said Susie Brubaker-Cole, associate provost for academic success at OSU and co-chair of the task force.

“What we’re seeking is a ‘high-touch’ experience for students during that first year when it becomes critical for them to interact in meaningful ways with other students, with faculty and with campus programs,” Brubaker-Cole said. “A lot of this happens in the classroom, but much of it is an extension of classroom learning that reaches into life on campus and the experiences you have as a member of campus communities.”

As an integral part of OSU’s initiative, first-year students will be required to live on campus for their first academic year beginning fall term of 2013.

“If you look at top universities in the country in terms of academic success and student retention, almost all of them require students to live on campus their first year,” Brubaker-Cole said. “The learning and community-building that occur in campus residences are focal points of the first-year experience.”

Tom Scheuermann, director of University Housing and Dining Services at OSU, says his office has assessed its overall on-campus housing capacity and will have adequate space for the live-on-campus requirement. In addition to the International Living-Learning Center that opened last year and houses 320 students, OSU’s on-campus capacity will get a boost from a new residence hall that is in design with a planned opening of fall 2014.

Scheuermann said on-campus capacity this fall (2012) should be about 4,300 spaces, which will grow by another 300 in 2014 with the new hall. And some floors in Finley Hall that will be off-line in the coming academic year, or used for office space, will reopen in fall of 2013.

In recent years, about 80 percent of the new-to-OSU freshmen have lived on campus.

There will be some exceptions granted to the new requirement, OSU officials say, though specifics have yet to be determined.

Brubaker-Cole and her colleagues are focused on the importance of boosting OSU’s First Year Experience efforts to broaden student success and deepen student learning. OSU’s retention rate for freshman-to-sophomore year is 81.4 percent, which “is actually good when compared overall nationally,” she said, “but it hasn’t improved over the past few years in ways that fulfill our aspirations.”

“We want more of our students to flourish here, earn their degrees, and benefit from the career paths that a college education brings,” Brubaker-Cole said.

OSU’s retention rate is comparable to its institutional peers, according to Brubaker-Cole, but not as good as some of its aspirational peers.

“It is important to actively build programs and support services that foster broad student success, and we know that the stakes are high for our students, their families and Oregon communities,” she said. “An Oregon state employment projection showed that by 2016, nearly 74 percent of high-wage job openings in Oregon will require a bachelor’s degree. We also know that college degree-holders are more active in civic life and are more likely to vote.”

Mark Hoffman, co-chair of the task force and associate dean of OSU’s College of Public Health and Human Sciences, said the university is also working on ways to better connect students to campus resources, including the library, academic advisers, faculty mentors, Counseling and Psychological Services, and other resources.

“There are summer bridge programs to help students get their feet wet before they become full-time students,” Hoffman said, “and then we have U-Engage classes for first year students to help them learn how to navigate on campus and connect to all of the things it offers. Our next step is to evaluate all of the orientation programs and see what is working and how we can better coordinate the university’s efforts.”

Brubaker-Cole said students typically drop out for a variety of reasons, including homesickness, academic difficulties, finances, and psychological pressures. Friendships, mentoring relations with faculty members, connecting to programs that motivate and inspire, and campus support services can help offset the pressures that compel some students to not return after their first year.

“Retention is an issue that almost all universities around the country face,” Brubaker-Cole said, “and fostering a deep sense of belonging for all students in the university community is the critical foundation for college success.”

About Oregon State University: OSU is one of only two U.S. universities designated a land-, sea-, space- and sun-grant institution. OSU is also Oregon’s only university to hold both the Carnegie Foundation’s top designation for research institutions and its prestigious Community Engagement classification. Its nearly 24,000 students come from all 50 states and more than 90 nations. OSU programs touch every county within Oregon, and its faculty teach and conduct research on issues of national and global importance.

Famished? We rank the best places to eat on campus  February 9th, 2012

[The Daily Barometer, Feb. 9, 2012] — Oregon State University houses a plethora of conveniently placed cafés that offer a wide variety of delectable delicacies. Depending on your cravings, these eateries can offer you anything from a mid morning snack to a full-blown meal. We feel that these “birds” have flown under the radar and have been greatly underutilized for far too long. It’s time the public knows the truth about the magic happening in and around these refectories on a daily basis.

Alexander Crawford and Kyle Hart decided to let their ferocious appetites fuse with the power of the pen to bring you our list, ranking the best eateries on campus. This list excludes eating establishments that are currently in dining centers. Components that were considered in our write-up include, but are not limited to: customer service, timeliness, creativity, ingenuity, and general taste.

6. Bing’s Café

(Weatherford Hall): Let me start off by saying that although Bing’s is at the bottom of this list, it is by no means a bad spot to eat.  We just felt that the other five eateries we explored were either tastier or had more to offer.  Bing’s is a classic café-sandwiches, coffee, gelato and a modified calzone called a calzini. The sandwiches at Bing’s are always fresh and they allow for you to include a myriad of different veggies.  It is also worth noting that the coffee at Bing’s is from Starbucks.  Every other coffee location at OSU is serves either Allann Bros. or Portland Roasting Company (expect for the Peet’s Coffee in the new International Living-Learning Center which serves…well… Peet’s).  The number one reason to visit Bing’s is actually not the food, but an opportunity to talk to Carol — the Bing’s manager — a legend on the OSU campus.

Read the full article by Alex Crawford and Kyle Hart.