The purpose of the “Wildcat
Wellness
Connection”
newsletter is to keep you
informed about wellness
related issues. Please note
that information in this
publication, along with
other similar materials, is
meant to complement the
advice of your physician,
not replace it. Before
making any major changes
in your medications, diet or
exercise, please consult
your physician.
If you have any
questions or
comments please feel
free to contact the
Employee Wellness
Graduate Assistant:
Gabrielle Nguyen.
[email protected]
VOLUME III ISSUE V
march 2016
Environmental Wellness
There are eight dimensions of wellness and the
wellness committee has decided to focus on each of
these in our monthly wellness connection. This
month’s newsletter will focus on environmental
wellness. Environmental wellness can be defined as
“being aware of the interactions between the
environment, community, and yourself and to care for
each of these responsibly” (retrieved 2/25/16 from:
http://www.unh.edu/health-services/ohep/environmentalwellness).
Individuals can practice environmental wellness by:





Being aware of the limits of the earth’s natural resources (i.e. water conservation)
Conserving energy (i.e. shutting off the lights when you leave a room)
Recycling (i.e. glass, cardboard, paper)
Enjoying the outdoors (i.e. hiking, kayaking, camping)
Reducing pollution of the air, water or earth (i.e. not littering, carpooling)
Sustainable Food Systems
March is National Nutrition Month, and an environmental aspect of nutrition are
sustainable food systems. A sustainable food system ensures accessibility of healthy,
affordable food options to the community; it attempts to reduce environmental impact of the
production and transportation of food as well as facilitate and encourage local food
production and processing. Some examples of activities that support a sustainable food
system include:
 Farmer’s markets
 Community gardens
 Farm-to-school programs
 Food waste collection programs
Retrieved 2/25/16 from: http://www.sustainablecitiesinstitute.org/topics/food-systems
1
For more information on sustainable
food systems please visit these
sources:
2
National League of Cities Sustainable
cities Institute
3
Hunger and Environmental Nutrition
4
Physical Activity Network
PAGE 2
Wellness Spotlight: Lanae Joubert
Lanae Joubert, PhD, RD,
CSSD, CSCS has been an
assistant
Professor
of
Nutrition for the School of
Health
and
Human
Performance since 2013.
Dr. Joubert has a PhD in
Nutrition
and
Food
Management from Oregon,
Statefrom
University.
and a MS in Exercise Science
Northern Michigan
University. She has been a Registered Dietitian since
2010, Board Certified Specialist in Sports Dietetics
since 2014, and a certified Strength and Conditioning
Specialist since 2009.
While Lanae’s main role on campus is to
teach all of the nutrition courses, she does spend
quite some time advising students that are
interested in nutrition and sports science careers and
speaks to many athletes about sports-related
nutrition concerns.
For any coaches or athletes that may be
reading this, Lanae highly recommends using the
athlete-user-friendly resources from the Sports
Cardiovascular and Wellness Nutrition Dietetics
Practice Group of the Academy of Nutrition and
Dietetics: Sports Nutrition Facts Sheet.
Lanae also wanted to highlight the theme this
year for National Nutrition Month which is
"Savor the Flavor" and this link has some
excellent short clip videos that can help give
you some ideas to add more flavor to your
cooking. If you are interested in learning
more about spices and how to incorporate
them into your meals, Lanae strongly suggest
taking a free cooking class from the
Marquette Food Co-op. You may decide to
visit their bulk spice section where you can
buy just a small amount to try out in a new
recipe without committing to the entire
bottle that you may never use again.
If you have any questions for Lanae,
please feel free to contact her via email at
[email protected].
Wildcat Wellness Health Fair
The NMU Health Promotion Society and the
Department of Health & Human Performance sponsored
the annual Wildcat Wellness Health Fair. This event took
place in the Great Lakes Rooms of the University Center on
Tuesday, February 9. During this event, participants had
the opportunity to receive blood pressure and body
composition measurement as well as sample food and
enter raffle drawings for various prizes.
There were two awards for which departments
could be recognized and we wanted to share these with
you. The Robin Rahoi Award was presented to Dining
Services for their outreach and education of their display
at the health fair and the People’s Choice Award was
presented to the Health Promotion Office for the presentation of their display table and their
interactions with the health fair participants.
PAGE 3
March Mocktails
Mocktails are alternative nonalcoholic beverages so you can partake in
festivities without alcohol. Health benefits to eliminating alcohol include less stress on
organs, improved cognitive functions, and reduces risk of developing heart disease
(retrieved 2/25/16 from: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/indepth/alcohol/art-20044551). If you do consume alcohol, moderation is key.
Coconut, Cucumber, Lime and Mint Cooler
Ingredients: 4 c coconut water, 2 thinly sliced cucumbers,
½ c lime juice, ¼ c sugar (optional), ¼ c chopped mint
leaves
Directions: Combine ingredients and let chill for 1-2
hours.
Blueberry Mojito
Ingredients: 6-8 mint leaves, handful of fresh blueberries (slightly
mashed together), 2 oz. of lime juice, 2 oz. of simple syrup, splash of club
soda
Directions: Add ice, shake, enjoy.
Retrieved 2/25/16 from: http://www.townandcountrymag.com/leisure/drinks/how-to/g785/best-mocktail-recipes/?slide=13
Ingredients
 1 cup uncooked red lentils
 1/2 cup canned chickpeas, rinsed and drained
 1/2 cup canned kidney beans, rinsed and drained
 4 medium bell peppers (any color)
 2/3 cup diced heirloom tomatoes
 1/2 cup red onion
 1/2 jalapeno, diced
 1/3 cup cilantro, chopped
 1/3 cup parsley, chopped
 1/2 small avocado, diced
 1 lime, juiced
 1-2 cloves garlic, minced
 2 tablespoons olive oil
 2 teaspoons ground cumin
 Pinch of sea salt and black pepper, to taste
 1/2 teaspoon ground sumac (optional or substitute
your favorite spice)
Directions: Remove the top of the bell peppers by cutting
down about 1/4 to 1/2 inch. Scoop out the seeds and
white pulp and set aside.
Cook lentils to the package directions (add about 1 1/2
cups water and cook for 25-30 minutes, or until tender.)
In a large mixing bowl, combine all the beans,
chopped veggies, and seasonings (everything except the
avocado). Toss until combined and adjust seasonings to
your desired taste.
Using a large spoon, scoop the bean salad into
the raw bell peppers. Top with fresh-diced avocado
before enjoying.
with
Nutritional Information (1 c per serving): 239 Calories, 12 g Total
fat, 2 g Sat fat, 8 g Monofat, 0 g Cholesterol, 185 mg Sodium, 54 g
Carbohydrates, 23 g Dietary fiber, 9 g Sugar, 19 g Protein
Retrieved 2/25/16 from: http://blog.myfitnesspal.com/vegetarian-stuffed-peppers/
PAGE 4
Upcoming Events
“What’s Enough Protein” – March 16, 2016 @ LRC, 11 am-2 pm
Located in the basement of the LRC; the NMU Dining presents “What’s Enough
Protein”, this program will explain and demonstrate the appropriate amount of protein
individuals should be consuming on a daily basis. For more information contact the Dining
Services at 906-227-2520 or email [email protected].
FitDesk Circulation
The Employee Wellness Committee is circulating a FitDesk to different
departments on campus. Each department can try it out for up to two weeks.
If your department is interested in trying out the FitDesk for a couple of
weeks, please contact Gabrielle Nguyen at [email protected].
Active Workstation Equipment Checkout
In partnership with the Olson library, this is a “try and buy” program
where employees will be able to checkout active workout station equipment
from the library service desk for up to two weeks.
Stay up to date with future programs by liking our Facebook page or by visiting our
website:
https://www.facebook.com/NMU-Employee-Wellness-109968062427048/
http://www.nmu.edu/wellness/
References
Mayo Clinic: Health Lifestyle. (2016). Alcohol use: If you drink, keep
it moderate. Retrieved from
http://www.mayoclinic.org/healthy-lifestyle/nutrition-andhealthy-eating/in-depth/alcohol/art-20044551.
My Fitness Pal. (2015, March 30). Vegetarian Stuffed Peppers.
Retrieved from http://blog.myfitnesspal.com/vegetarianstuffed-peppers/.
NORTHERN MICHIGAN UNIVERISTY
WELLNESS COMMITTEE
1401 Presque Isle Avenue
PEIF #215
Marquette, MI 49855
Email: [email protected]
National League of Cities Sustainable Cities Institute. (2013). Food
systems. Retrieved from
http://www.sustainablecitiesinstitute.org/topics/foodsystems.
The University of New Hampshire Health Services (2016).
Environmental wellness. Retrieved from
http://www.unh.edu/health-services/ohep/environmentalwellness.
Town & Country (2016). The Best Mocktail Recipes. Retrieved from
http://www.townandcountrymag.com/leisure/drinks/howto/g785/best-mocktail-recipes/?slide=13.
CHECK OUT:
www.nmu.edu/wellness