The campaign is sponsored by Be Well, an OSU organization supporting healthy living on campus through nutritious eating, physical activity, stress management and smoking cessation. Sandi Cleveland with Be Well said that focusing on nutrition is crucial to improving health on campus.

“Research shows that OSU students aren’t eating enough vegetables on a daily basis,” Cleveland said. “We hope this campaign will prompt students to add a vegetable to each meal.  It’s about encouraging small, easy changes that can make a big impact.”

The project was designed and photographed by students working with Memorial Union Assistant Director of Marketing and Assessment, Kent Sumner, including photographers Rachel Fisher and Sara Schumacher and designer Caitlin McGinley. All three are majors in the OSU graphic design program.

The student athletes who volunteered to be a part of the project included members of the golf team, track and cross country, women’s rowing, men’s soccer and softball. Each member chose vegetables that they particularly enjoyed, and shared some thoughts about why vegetables are such a crucial part of being healthy.

Golfer David Fink said he tries to eat vegetables even when he’s on the road with his team.

“Usually when we’re traveling I’ll push the coach to go somewhere that has healthier meals with vegetables,” he said. “It really does affect the way you play the next day in competition. You can feel it when you wake up. If you didn’t eat well, you know it.”

For many athletes, the decision to eat healthy started with the choices their parents made. Golfer Jonnie Motomochi said he still can’t escape from the influences of his vegetable-loving parents.

“My mom focused on ‘Eat your vegetables,’” he said. “I’m from Canada, and she still calls down and says, ‘Make sure you eat your vegetables and eat well.’”

Softball player Erin Guzy said it’s easy to find ways to make vegetables more appealing, even for people who are scared to try new ones.

“There’s ways to make vegetables taste better. I eat anything with hummus. There’s ways of cooking them in a certain sauce,” she said. “There are ways to make healthy foods taste good.”

Women’s rowing team member Hilary Polis agreed.

“You don’t have to eat things that you don’t like,” she said. “Find vegetables that you like and eat those. Find dishes that you like to eat and incorporate vegetables into those. Make vegetarian pizza or stick vegetables in your burrito.”

Men’s soccer player Chris Harms sees a practical aspect to including vegetables in his diet.

“Vegetables are delicious and easy to acquire and easy to make for yourself and they’re not that expensive,” he said. “For a college kid, that makes a lot of sense.”

To find out more about eating healthy on campus, check out the Be Well blog at http://blogs.oregonstate.edu/bewell/.

President Ed Ray and Benny Beaver participate in last year's 5K.

Runners, race walkers and anyone looking for a brisk fall stroll are invited to participate in a 5-kilometer run/ 1-mile walk on Oct. 21 at Oregon State University. The event is sponsored by Be Well and the OSU Healthy Campus Initiative.

Last year, more than 500 students, staff, faculty and community members gathered in the Memorial Union Quad for the first annual Run, Walk, N’ Roll event. While some participated in the 5K run, others took a more relaxed approach and walked, rolled or just strolled through a mile-long route.

This year, the event kicks off with a health fair at 3 p.m., giving participants a chance to learn about some of OSU’s many health and wellness resources. At 3:30, a short program will take place on the steps of the MU, followed by the run and walk.

“This event provides individuals of all ability levels the opportunity to come out and “Be Well,” said event organizer Mitch Wiltbank. “While loosely timed, the event is more about building a healthy community over racing to finish first.  It’s an opportunity for the community to be active together.”

The long course takes runners out Campus Way past the covered bridge and almost to the fairgrounds and back, while the shorter course ends at 35th Street and circles back around.

Registration is free and the first 400 pre-registration participants receive a T-shirt. Pre-registration is encouraged to avoid lines the day of the event. To register, go to https://surveys.bus.oregonstate.edu/main.aspx?SurveyID=4530&cmd=survey

There will be check-in and late registration on site in the Memorial Union Quad from 2:30 to 3:15 p.m. on the day of the event.

The events are taught by students in the Nutrition 439 course taught by Jennifer Vannoy. They range in subject matter from boosting your GPA with breakfast to what to do when your brain keeps pulling your toward unhealthy choices.

The seminars are separated into student and faculty lunches, however the campus is welcome to attend either. Lunch is provided. To RSVP to any of the below events, email sandi.cleveland@oregonstate.edu

Faculty and staff seminars
May 18: “The Art of Mindful Eating: Your Brain vs a Banana Split,” noon to 1 p.m., MU 208.
May 20: “Got Weight Loss? Get the Skinny on Dairy,” noon to 1 p.m., MU 109.

Student seminars
May 20: “Fiber: Keep It Movin’” 2 p.m., MU 109.
May 23: “What Your Mom Didn’t Tell You About High Fructose Corn Syrup,” 4 to 5 p.m., MU 211.
May 24: “Boost Your Body & GPA with Breakfast,” noon to 1 p.m., MU 211.