As students and faculty return to campus today for the beginning of spring term, Oregon State’s University Housing and Dining Services will celebrate by featuring healthy orange items on their menu that both demonstrate the university’s academic strengths in healthy living and nutritional examples of being “Powered by Orange.”
Rich Turnbull, associate director of UHDS, has asked restaurants operated by UHDS to feature orange items on their menu during the week as part of OSU’s popular and award-winning “Powered by Orange” communications campaign. Examples include sole with orange-chili sauce at McNary Dining Hall and orange chicken at Ring of Fire.
Orange foods have more than eye appeal. Oranges are high in Vitamin C, which OSU’s Linus Pauling Institute describes as being vital to health: “Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments and bone. Vitamin C also plays an important role in the synthesis of the neurotransmitter, norepinephrine. Neurotransmitters are critical to brain function and are known to affect mood.”
Carrots contain Vitamin A, which is a proven benefit to vision, is important for healthy immune systems and essential to fetal development. Yams are a good source of Vitamin B6, which is important to nervous system function, hormone function and red blood cell formation.
Other orange power foods to be offered at UHDS restaurants include the “Crispy orange chicken sandwich” at Arnold Bistro, an orange smoothie at Mainsqueeze or orange/cranberry scones at Bing’s. More menus are available at http://oregonstate.edu/foodatosu/ under ‘specials.’
From 11 a.m. to 2 p.m. Wednesday, interested persons can visit the “Powered by Orange” booth in the OSU quad, participate in video interviews about how they’re Powered by Orange and get a free t-shirt, while supplies last. One participant’s video will be featured on a campus banner this fall. The booth will be set up inside the Trysting Tree Lounge in the MU in case of rain.