Nutrition Services Available

NUTRITION SERVICES AVAILABLE
AT THE MSU STUDENT HEALTH SERVICE

Nutrition services are available to students at the Swingle Building (east of the Strand Union Building). Services are at no additional charge if the student is taking at least 7 credits and has therefore paid health fees. The first visit requires at least 60 minutes and follow-up visits, if warranted, require at least 15-30 minutes. The dietitian will decide upon regular follow-up, as deemed appropriate to the individual’s need and/or as requested by a physician or other care provider.

Services include…
Helping students to plan simple, economical meals.
Helping a person learn to live with food allergies or intolerances.
Helping a person plan his/her special dietary needs.
Helping sort out basic nutrition facts and media facts.
Helping persons who want to lose body weight or achieve fitness.
Helping persons who have an eating disorder – such as anorexia, bulimia, or binge eating disorder (i.e. compulsive overeating).
Helping athletes and active adults with nutrition-related topics and meal planning for training and competition.
Helping with specific health problems such as anemia, high blood pressure, pre-diabetes, diabetes, and high cholesterol.
Helping with referrals when necessary – trainers, counselors, doctors, nurse practitioners, foodservice dietitian, and more.

Please call us at 994-4380 to arrange an appointment and/or to gather additional information related to food and nutrition.

http://www.montana.edu/health/nutrition

Resources specific to the treatment of Eating Disorders

Student Health Service/Ambulatory Services: 994-2311
Physicians, nurses, nurse practitioners, and physician assistants are available to provide general care to all individuals. In arranging an appointment, if a student mentions the possibility of an eating disorder, a care provider with education and advanced training in the field of eating disorders will be assigned for proper care. The care provider will coordinate with other team members (counselor, dietitian, family, etc.) as requested and deemed appropriate to the individual’s needs.

Student Health Service/Nutrition Services: 994-4380
A registered dietitian, licensed nutritionist is available to provide nutrition assessment, education, and care specific to the treatment of eating disorders. Nutrition therapy will be provided as long as the individual is an enrolled and eligible student at MSU/Bozeman. Referral will be provided.

Counseling and Psychological Services (CPS): 994-4531
Licensed counselors are available and assigned according to the individual’s needs. Any student with a potential eating disorder would be required to attend an “intake” appointment, during which time information is gathered; therapist is assigned who would provide counseling/skills specific to the ED.

Off-Campus Services: contact information varies per selected resource
Counselors, psychologists, and psychiatrists are readily available within the Bozeman community. As a student with an eating disorder transitions away from the MSU campus, community referral may be warranted. At times, inpatient treatment is needed for an individual and SHS providers can make a referral and help with the transition to a qualified facility.

Other Services: contact information varies per selected resource
On the MSU campus, the Women’s Center educates men and women about eating disorder awareness, both in the preventative and treatment capacity. Guest speakers are often invited to campus to provide information about the role of eating disorders in an individual’s life and the impact factors have on a student as he or she transitions to campus from home or another setting. The Help Center is a 24-hour crisis counseling and referral service @ 586-3333.

GROCERY LIST: Helps support minimum energy and nutrient needs on a daily basis

GROCERY LIST: Helps support minimum energy and nutrient needs on a daily basis

Breads/Grain

Oatmeal, Nature’s Way
Bagels, Alternative Brand
Rice (variety), Seeds of Change
100% Whole Wheat Bread
WW Pasta (Barilla Plus)
Sourdough Bread
Whole Grain Flake Cereal
WW English Muffins

Meat/Meat Substitute

Oven-Roasted Turkey Slices
Oven-Roasted Ham Slices
Skinless Chicken Breast
Tuna Packed in Water
Extra Lean Ground Beef
Turkey Jerky
Natural Peanut Butter
Eggs (omega-3s added)
Vegetarian Refried Beans and
Other Beans, variety (desired)
Hummus, all-natural

Fruits

Berries, frozen or fresh
Apples, variety
Peaches, fresh/packed in water
Oranges or Clementines
Mandarin Oranges, in water
Melon, variety, fresh
Craisins or Raisins
Grapes, red or green
Bananas, small or medium
Applesauce, 100% Vitamin C

Vegetables

Spinach, onions, tomatoes
Salad mix (variety)
Tomato Sauce, Natural
Baby Carrots
Mixed Veggies, frozen or fresh
Cucumbers
Stir-Fry Veggies, frozen or fresh
Salsa, natural (no added sugar)

Milk/Milk Products

Yogurt, low or non fat
String Cheese, part-skim
Cottage Cheese, low or non fat
Skim or 1% Milk
Low fat cheese (shredded)

Fats/Oils

Ground flax (bulk)
Olive-oil based Vinaigrette
Raw Almonds, lightly salted
Lite Ranch Dressing
Nutella Spread
Olive/Canola Oil (small bottles)
Walnuts (diced or whole)

Herbs/Spices

Mrs. Dash Lemon Pepper
Onion and Garlic Powder
Fresh varieties (as desired)

Other

Herbal Tea
Re-usable Bottle for Water

By: Linda J. Hogg, RD, LN, linda.hogg@montana.edu

General Crockery Guidelines: By - Linda J. Hogg, RD, LN

General Crockery Guidelines:
By - Linda J. Hogg, RD, LN

1) Begin cooking on low heat until all ingredients are added.
2) Start by adding a base of moisture (exp. low sodium beef broth, chicken broth, BBQ sauce with one part water or broth).
3) Then add your choice of protein (lean pork or beef tenderloin,
chicken breast, beans or legumes, wild game meat chunks).
4) The broth/meat should fill the crock full-leave some room.
5) Cook for at least 1-2 hours on low heat.
6) After 2 hours, add carrots, potatoes, or other starchy vegetable which needs to be cooked until tender.
7) Remove liquid if necessary to allow 1/2 of the crock to be filled with veggies and the upcoming starch source of your recipe.
8) Change to high heat for the final hour of preparation.
9) Cook for at least Y2 hour before adding rice (wild), pasta, (whole grain, enriched) and then continue for a 1/2 hour.
1 O) Use various herbs and spices to flavor. If unsure, use a standard lemon pepper seasoning or Mrs. Dash for ease in preparation. Add ground black pepper if desired.
Cookbooks to Consider:

The Complete Crockery Cookbook:
Create Spectacular Meals in Your Slow Cooker by Wendy T. Louise
The Weeknight Survival Cookbook:
How to Make Healthy Meals in 10 minutes by Dena Irwin, R.D.
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger
Biggest Book of Slow Cooker Recipes by Better Homes and Gardens

New Year's Resolutions

Happy 2012! Do you have a resolution to feel better this year? Lose weight? Take care of yourself? Quit Smoking (or Chewing)? You have come to the right place. There are many resources on the Student Health Service web page to help you keep your resolution for all of 2012!

Flu Vaccines Now Available

Flu season is approaching and an additional Flu Vaccine Clinic has been added. Stop by the Student Health Center on Wednesday, November 9th to get your flu shot without an appointment. Only $12!

University Council Votes in Favor of Tobacco-Free Policy

On Wednesday, October 5th, the University Council voted unanimously in favor of the proposed tobacco-free policy. It will go into effect August 1st, 2012.

Students Vote to Support Tobacco Ban

On March 8-9th, the voice of the students here at MSU was heard with a 61 percent in support of creating a tobacco free campus. According to a recent Chronicle article:

This resolution, passed by a vote of 1,350 in favor to 849 votes against, recommends President Cruzado's administration create a policy that bans both smoking and chewing tobacco on campus within the next two years.

Compared to previous years, voting turnout was higher with 21.5 percent of the 10,374 eligible voters.

Health advocates argued the tobacco industry is marketing new forms of smokeless tobacco to young people, and it is important to send the message that no form of tobacco is safe.

If the university administration decides to follow the student's referendum, MSU would joining five other Montana campuses, including the University of Montana.

MSU now bans smoking within 25 feet of the building, though people on both sides of the agree this rule in not really enforced. Smokers often huddle near the entrances to the Renne Library and other major buildings on campus.