BETWEEN 9:00 A.M. AND 3:00 P.M.
TO PICK UP YOUR PRICE.
>>Natalie: WHEN I WAS IN COLLEGE THE FOOD WAS DEFINITELY NOTHING TO WRITE HOME ABOUT.
WE WERE EXCITED WHEN IT WAS PIZZA NIGHT THINGS IN COLLEGES CAMPUSES SURE HAVE CHANGED SINCE THEN AND THAT IS ESPECIALLY TRUE AT LIBERTY UNIVERSITY.RECENTLY
VISITED THE UNIVERSITY'S DINING HALL TO SEE WHTHEY HAVE CONSISTENTLY BEEN RECOGNIZED NATIONALLY FOR THEIR EFFORT TO PROVIDE STUDENTS WITH HIGH QUALITY FOOD.
I FOUND THEY ARE FOCUSED ON HEALTHIER FOOD OPTIONS CHEMISTRY FOR THE TO SINCE PRESIDENT FALWELL TOOK OVER AS PRESIDENT OF LIBERTY UNIVERSITY IN 2007, THE
UNIVERSITY HAS UNDERGONE MAJOR CHANGES.
STUDENTS ARE SEEN EVIDENCE OF THAT ALL OVER CAMPUS.
NUMEROUS STATE OF THE ART FACILITIESHAVE AND ARE CURRENTLY BEING BUILT AND EVEN MORE ADDITIONS ARE BEING PLANNED AT THE LEAVES OF THE CITY EXPERIENCED SUBSTANTIAL
GROWTH ON CAMPUS AND ONLINE.
BUT ONE OF HIS MOST SUCCESSFUL CHANGES PRESIDENT FALWELL HAS IMPLEMENTED MAY BE MORE OF A PERSONAL ONE.
LOSING OVER 70 POUNDS.
AND BEING ABLETO GET OFF HIGH BLOOD PRESSURE AND HIGH CHOLESTEROL MEDICATION >> I WAS HIGH ON BLOOD PRESSURE MEDICINE FOR ABOUT 10 OR 12 YEARS.
THEY WANTED TO PUT ME ON CLASSROOM MANAGEMENT AND I DIDN'T WANT TO GO THERE.
>>Natalie: FALWELL, WHO ADMITS HE WAS A FAST FOOD JUNKIE, REALIZED HE WAS GOING DOWN THE WRONG PATH.
SO HE DECIDED TO MAKE SOME CHANGES.
STARTING WITH A FEW SIMPLE TWEAKS TO HIS DIET.
>> I STARTED CUTTING OUT ONE THING AT A TIME THAT WASN'T GOOD FOR ME AND SWITCHING TO SOMETHING ELSE AND IT HAS BEEN SO LONG I CAN'T REMEMBER EXACTLY WHAT THOSE THINGS WERE,
I KNOW FRENCH FRIES TO FRUIT.
I EVENTUALLY GOT RID OF THE FRUIT AND WENT FROM FRIED CHICKEN SANDWICH TO GRILLED CHICKEN SANDWICH AND FINALLY MAKINPROTEIN SHAKES AT SOME POINT.
>>Natalie: THOSE CHANGES EVENTUALLY BECAME A COMPLETE LIFESTYLE CHANGE OVER SEVERAL YEARS.TODAY HE KEEPS THE WEIGHT OFF WITH A DIET OF FRESH HEALTHY FOODS AND REGULAR
EXERCISE.
IT IS FOCUS ON GOOD QUALITY FOOD THAT CAN BE SEEN HERE.
LIBERTY DINING SERVICES PROVIDER HAS FOCUSED ITS EFFORTS ON PROVIDING MEALS MADE WITH GOOD, FRESH INGREDIENT WHILE ALSO OFFERING PLENTY OF OPTIONS INCLUDING THOSE WITH
DIETARY RESTRICTIONS.
THOSE EFFORTS TO PROVIDE A TOP-NOTCH DINING EXPERIENCE ON CAMPUS HAVE BEEN CONSISTENTLY RECOGNIZED NATIONALLY, INCLUDING A NUMBER ONE RANKING ON THE 2015 BEST DINING HALLS
WITH BY BEST COLLEGES.CO ON ANY OF THE DAY OF THE WEEK, STUDENTS CAN FIND LOW-FAT OPTIONS, PLENTY OF HEALTHY MEAL COMBINATIONS AND MANY THAT ALSO HAVE LABELS DISPLAYING CALORIES
PER SERVING.
IT IS JUST ANOTHER WAY THE UNIVERSITY IS ELEVATING THE STUDENT EXPERIENCE HERE.
>> AND REALLY WENT THE EXTRA MILE.
FILL THE WORLDCLASS CAMPUS THERE IS NO REASON WHY WE SHOULD HAVE WORLD-CLASS DINING THAT IS A BIG PART OF THE EXPERIENC [ INAUDIBLE ]THAT WAS THE
THINKING BEHIND IT.MORE OF A BUSINESS MODEL.
CUSTOMER SERVICE ORIENTED.
GIVE THEM WHAT THEY WANT, GREAT ACADEMICS, GREAT FACILITIES, GREAT FOOD, GREAT LIVING CONDITIONS IN THE DORMS.
IT IS WORKING FOR US.
IT IS GREA >>Natalie: AND WE ARE EXCITED TO HAVE SARAH FALLS WITH US FROM LIBERTY UNIVERSITY'S DINING SERVICES.
DINING BIKE TO THE XO, RIGHT?
TELL US ABOUT THE PLATFORMS YOU USE THERE AT LIBERTY.
>>> WE HAVE 23 IN THE MAIN DINING HALL, BUT WE TALKED LAST TIME ABOUT THE VEGAN PLATFORM IN THE WELLNESS PLATFORMS THAT ARE ALL GEARED TOWARD PLANT-BASED FOOD.
TODAY WE WILL TALK ABOUT THE MINDFUL PLATFORM.
IT IS BASICALLY AN OPPORTUNITY FOR KIDS TO BE HEALTHY, OBVIOUSLY, BUT WE WANTED TO GIVE THEM SOMETHINTHAT IS TRANSPARENT, STABLE, REALLY GOOD FOOD.
HAS TO BE UNDER 600 CALORIES, AS TO BE UNDER 800 MIL GRAMS OF SODIUM AND HAVE TO GET LESS THAN 10 PERCENT OF YOUR FAT FROM SATURATED FATS.
>>Brittany: SO YOU HAVE TO HIT THOSE THREE THING>> IT IS LABELED EVERYWHERE.
IT'S NOT JUST IN THE DINING HALL.
WE HAVE THINGS ALL OVER CAMPUS.
APPLE, GREEN APPLE SO THEY ARE ABLE TO TELL.
SPEED VERY INTERESTIN >> WE ARE TRAINED RUTABAGA FRIES.
WE CALL THIS BETWEEN THE CABBAGE SO YOU CAN DO A TURNIPS COMPRESSOR, ANYTHING LIKE THAT.
BASICALLY CUT THEM UP AND SEASON THEM WITH ALL OF OIL LIKE A SULTRY SEASONING, OREGANO, FRESH HERBS LIKE ROSEMARY, GARLIC, CHOPPED PARSLEY AND I HAVE SOME GROWING
IN THE OVEN.
>>Brittany: AND IN A LITTLE BIT WE WILL MAKE A ROAST BEEF OPENING.
>> ROAST BEEF ON PANINI AND I WILL SHOW YOU MY LIFE BACK FOR IF YOU DON'T HAVE A PANINI GRILL.
>>Natalie: GREAT IT IS LIKE THOSE LITTLE CHANGES REALLY DO MAKE A DIFFERENCE.
AND YOU ARE MAKING IT EASY FOR THE STUDENTS .
>> EVERYTHING IS LABELED AND HAS CALORIES, WHAT ISIN IT , NOT JUST THE PLATFORM BUT EVERYONE.
THEY ARE ABLE TO COUNT THE CALORIES YOU MAKE GOOD CHOICES.
>>Natalie: SHOULD BE SECOND NATURE TO MAKE GOOD CHOICES.
TIME TO CHANGE.
>>.
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