Nutrition-to-go

By KATE WAFFNER
Reporter Contributor

Students have free access to Cochran's nutritional knowledge and assistance.

They visit the nutritionist for a number of reasons including interest in weight loss or gain, vegetarianism, achieving a healthy diet on campus (despite having little time and lots of junk food), diet for an athlete and combating eating disorders.

Cochran has also come to recognize certain cases that have much deeper psychological, emotional and physical factors. For these, she makes use of her role as liaison between the Living Well Center and the Student Health Center to refer students to counselors, psychologists and medical doctors at Michael Hall.

Erica Walz, a freshman at UB, says she stumbled upon this jewel in the Student Union at a time when she was feeling unhealthy. Ironically, the Living Well Center is surrounded by the fast world of video games, pool tables and vending machines.

When she first noticed the center, Walz made "a conscious decision to become more aware of my life and take the initiative," so she walked in and set up an appointment with the nutritionist.

Walz did not take on an easy task. As a freshman in such a large university it's not unusual to feel stressed, alone, out of control, uninhibited, completely free and as a result, health can suffer. There is really no haven of escape: even the Living Well Center is just down the hall from a temptress-the Food Court-where everything is convenient, unlabeled and prepared. So in collaboration with Cochran, Walz is trying to become more selective, and take the time to make her meals an activity, not a side-note.

One suggestion Cochran gave Walz to control the eating-while-studying habit is to take just a handful of a snack or some set portion (whatever Walz prefers and it doesn't have to be fruits or veggies) and then make sure the bag is bound and gagged before she starts to study. Although Walz probably knew (deep-down) that the bag of snacks should be set away from her study area it was beneficial to receive outside advice and gain a fan who will cheer her on. And that is just what Cochran does; each of her clients comes in to receive an initial evaluation and if the two can work together, a program is set up, which includes follow-up visits.

On Walz's follow-up visit she worked with Living Well Center interns and had a complete nutritional analysis done by JJ (Johnson and Johnson), the center's computer. In addition to Walz's focus on diet she has thoughts of also working with the exercise specialist, David Hartzell. Walz has decided to devote a lot of time because she wants to make a change in her lifestyle. Others might not want to change their lifestyle as Walz is doing, so Cochran works with each person on an individual basis-personal goals, schedule, time available. If a student is just curious about present health he or she may come in to have a physical assessment which gives information about weight, height, body fat, grip strength, blood pressure and flexibility.

As a nutritionist Cochran does not focus on the fads; she says they are "packaged for the media." Instead she looks to techniques that truly bring about a healthier and sustainable diet.

Some might ask, why would I put myself through all this hassle-who has the time or the energy? First of all, a healthy lifestyle produces energy and although nutrition is a lifelong process it can become second nature, Cochran explains.

Cochran's idea is to be realistic. Most people aren't content to replace an ice cream cone with an apple (or even non-fat yogurt) and Cochran believes that "a celery diet is not the answer-people get sick of it and they're going to stop." Instead she tries to focus on quantity and combination. If someone chooses to eat pizza she recommends that fruit and vegetables get worked in, not because they are colorful and crunchy, but because carbohydrates and fibers work well together.

Another suggestion she makes is to stock cupboards with healthy foods that are tasty so when the stomach takes control the hand has no choice but to grab what is available and fits into a hectic schedule. Ease is a main component to any type of diet-if it is difficult, too far from the norm, bland, and not easily assimilated into the individual's lifestyle, it is quickly checked off, Cochran says.

Cochran said that some people do come in to find out more about specific diets such as the 40,30,30 diet and although she does not recommend them for everyone she is aware of them and tries to work in the type of diet that works for each individual-be it rigid or flexible.

Many times Cochran will point people to the magazines in the Center, such as Veggie Life or Natural Health, for alternative recipes. The idea behind a nutritious diet, in Cochran's opinion, is not to cut out the snacks and eat only one meal a day, but to work with a personal schedule and fit in the amount of food necessary whether it's with snacks or meals.

Cochran has begun to think about setting up a cooking class which emphasizes healthy and creative meals and appeals to the many cultures at UB. Another idea that she is working on in conjunction with the Faculty Student Association which oversees the dining services, is to provide the public with the nutritional value for the foods offered at the dining halls and food court.

PHOTO BY DON HEUPEL