George Fox University receives gift from Bob and Charlee Moore to fund nutrition awareness program
From left, George Fox President Robin Baker, Bob Moore, Lori Sobelson of Bob's Red Mill and Assistant to the President Fred Gregory gather after Moore announced the gift of an undisclosed amount.
George Fox University and Bob’s Red Mill are teaming up to educate college students on the importance of nutrition, launching a “Nutrition Matters” initiative made possible by a generous grant from Bob and Charlee Moore, founders of Bob’s Red Mill.
The donation will be given over four years to improve the university’s Lifelong Fitness course, promote nutrition awareness in the school’s cafeteria, and create a science-based nutrition curriculum for students in George Fox’s health profession majors (nursing, biology, physical therapy, athletic training, etc.). Plans call to implement the program in the fall of 2014.
“It is our goal to be – and to be known as – the premier university for health in the U.S., both in terms of the academic preparation of healthcare professionals and in outcomes of good health for our students,” George Fox President Robin Baker said. “This grant allows us to develop a multi-faceted approach to inform the entire campus community on the benefits of good nutrition.”
In fact, George Fox has already earned recognition as being among the nation’s “20 Healthiest Colleges” according to The Daily Beast, a Webby-award-winning national news website. The rankings were based on College Prowler ratings of the “best schools for non-drinkers,” the “top drug-free campuses,” and the “healthiest campus dining options.” More than 1,300 colleges were evaluated in the rankings.
The first phase of the “Nutrition Matters” program will educate students in the Lifelong Fitness course all freshmen take. New content, developed in partnership with the Moore Institute at Oregon Health & Science University, will provide two focal nutrition lectures and weave science-based nutrition information through all course material. The course will be enhanced with small discussion groups led by graduate students and be monitored with the use of fitness bands and a social media application.
In addition, the school’s food service provider, Bon Appetit, plans to “create a physical environment in the dining room that emphasizes healthy food options,” according to Baker. The university’s Office of Student Life will also offer campus events promoting healthy nutrition.
In years two through four, plans call to assess the impact of the “Nutrition Matters” interventions on the campus culture and to track the change in nutrition knowledge and health of students in the Lifelong Fitness program. “We anticipate the percentage of students who engage in healthy behaviors, including good nutrition, will increase each semester,” Baker said.
Ultimately, Baker hopes to see “Nutrition Matters” shape the campus culture so that healthy nutrition decisions made by students will continue beyond graduation.