Students aren't the only ones on summer vacation

(PHOTO/Imann Gad)
Outside of the Ramsey Student Center, there is far less foot traffic than usual during the summer.

By Courtney M. Holbrook

ATHENS, GA -- The Ramsey Student Center at the University of Georgia goes through many changes over the summer.

As students venture off to various summer activities, Ramsey adjusts to a new schedule and clientele.

“It’s much less crowded,” said Gretchen Kent, a graduate student studying accounting and a desk assistant at Ramsey. “We start to get new people and we plan a lot of new activities.”

Some of these new activities include summer camps for children that involve everything from swimming to dodge ball.

“Summer is the only time we see more kids than students,” Kent said. “Little kids go off to camp, and it’s in Ramsey.”

But that does not eliminate options for adults and students.

Ramsey offers summer membership rates for $50 – compared to the fall and spring rates of $75—and memberships for students taking classes in the summer are already paid for through student fees.

According to Kent, more non-students use the weight room in the summer. She says the lack of crowds gives adults more time to try new equipment.

Ramsey also begins a new selection of group workout classes including All Access Group Fitness sessions that customers can sign up for at the front desk.

The program provides a variety of options for group instruction including dancing, weight lifting and more.

“I love that I can keep taking dance classes over the summer,” said Maria Kelly, a third year art history major. “It’s so much less crowded. There’s more room to move around!”

Because of the decrease in summer membership, Ramsey’s hours of operation are altered. Monday through Friday, the hours are 6 a.m. to 9 p.m., Saturday is 9 a.m. to 6 p.m., and Sunday is noon to 9 p.m.

Despite a more restricted time schedule, the students who stay on campus don’t have many complaints.

“I love Ramsey in the summer,” said Nate Taylor, a fifth year biology major. “You can actually use the weight room without waiting for the equipment.”

Some people are even more inclined to go to Ramsey in the summertime due to the lack of congestion.

“I definitely go to Ramsey more in the summer,” said Kyle Loge, a fourth year microbiology major. “I’ve been going to Ramsey for over two years, and the summer is definitely the best.”

The less crowded, more easily accessible Ramsey Student Center should be taken advantage of immediately, as fall semester and the center's return to congestive normalcy are fast approaching.

Edited by Ben Bussard.

Staying in shape takes more than a gym membership

(PHOTO/Imann Gad)
The Butts-Mehre building, located off of Lumpkin Street, is where UGA athletes spend most of their time exercising and keeping fit.

By Imann Gad

ATHENS, Ga—Being in shape calls for more than just the frequent visits to the gym but a well-balanced diet as well.

A well-balanced diet depends on healthy but moderate eating habits. Eating smaller portioned meals more times a day is better for the body than a couple of big meals.

Former UGA football player Kelin Johnson knows the importance of a healthy well balanced diet.

“To look good is to feel good,” Johnson said. “In order to live a comfortable life you have to take care of your body.”

Johnson, who was a defensive back from 2004-2007, is currently serving the football team to help players maintain a healthier lifestyle.

“It’s not only about eating right or working out hard,” Johnson said, “it’s about a healthy balance between the two.”

Eating the right foods is a very important factor when it comes to maintaining one’s weight.

Rex Bradberry, strength and conditioning coach for the Georgia Bulldogs, knows that bad eating habits can affect your performance on and off the field.

“Eating a well-balanced diet,” Bradberry said, “increases your energy level on the field and in the classroom.”

Bradberry, who has been with the Bulldogs since 2003, and is currently working on his Phd in Kinesiology maintains a very strict diet.

“I workout everyday,” Bradberry said, “and I make sure that I have five small well-balanced meals.”

The benefits of maintaining a physical regimen are often lost without the combination of an appropriate diet.

Clay Walker, strength and conditioning coach for the Georgia Bulldogs, works with the larger framed players and is aware of the what those players are eating.

“Many of our linemen are big because of the position they play,” Walker said. “It’s more important for them to maintain a well-balanced diet for their position.”

A lot of the players have to adjust their weight depending on their position on the field. If a player needs to gain weight for his position, it is very important that they gain the right weight.

“People may think that gaining weight is easy,” Walker said, “but it can be hard when you place your body on a strict diet.”

Walker, a former Bulldog player who has been a coach since 2002, is currently working on his doctorate in kinesiology with an emphasis in motor development.

Both Bradberry and Walker would agree that eating healthy is a good start to a healthy lifestyle and incorporating a 30-45 minute workout a few days a week is a great way to maintain that lifestyle.

Edited by Ben Bussard.

New kitchen launches cooking class series

(PHOTO courtesy of Alice Bender)
Alice Bender, the Nutrition Services Coordinator at the University Health Center, shows a student how to chop broccoli for a healthy snack. The class is part of a cooking series the UHC is hosting entitled "Anyone Can Cook."

By Miranda Stancil

The University of Georgia Health Center is offering students the opportunity to spice things up.

Offering $5 cooking classes with a registered dietician, University students will be able to learn how to cook healthily while adding some flavor to their diet.

The series, entitled “Anyone Can Cook,” began May 14 and is being taught in the new nutrition kitchen, which was built as a part of the addition to the University Health Center.

The kitchen is fully stocked with cooking appliances such as skillets, knives and cutting boards. It also has a dishwasher and its refrigerator is stocked with healthy food.

Alice Bender, the nutrition services coordinator at the University Health Center, is teaching the series and thinks the new kitchen is crucial to the education she is able to offer in the classes.

“This gives real life experience to students – they can chop and cook in a kitchen rather than just watching a video or someone else do it,” Bender said.

Bender, who offers individual nutrition counseling to students, thinks it’s beneficial to students to practice preparing healthy dishes.

“From my work with students over the past 15 years, I know that many are interested in preparing more of their own foods in a healthy way,” said Bender, “but most don’t know where to start or don’t have the food preparation knowledge and skills.”

Liz Rachun, health communications coordinator at the University Health Center, said the center is offering the classes because students have continually shown interest in the topic.

“Students are always requesting information about nutritious, inexpensive and easy ways to prepare meals,” Rachun said. “Cooking classes cover all these bases.”

According to the center’s Web site, the cooking class series kicked off with a class featuring the cooking techniques needed to prepare vegetarian meals.

The second class of the series, titled “You Can Take It With You: Eating on the Go,” took place May 20. Students in the class practiced preparing healthy lunches and snacks for days when they can’t make it home to eat.

According to Bender, food safety guidelines are addressed in the classes and students are taught basic preparation techniques like how to chop vegetables, how to sauté or stir fry, and how to modify recipes depending on what they may have on hand or what their preferences are.

Bender believes the series emphasizes the importance that students know certain cooking techniques in order lead a healthy lifestyle.

“It is much easier to have a healthy diet if you prepare your own foods, so having the ability to cook and prepare meals will serve students well not only while they are in college, but also throughout their life,” Bender said.

Kristyna Mauch, a senior majoring in publication management, has taken both of the cooking classes offered and has enjoyed the hands-on education she’s received.

“I moved into an apartment this past January, and I was off of the meal plan for the first time since leaving home,” Mauch said. “I had no idea how to prepare healthy meals, which is important to me because I like to stay fit. The classes have helped me out a lot.”

Mauch plans on attending the rest of the series, which includes a class on May 28 about preparing a balanced breakfast, and a class on June 1 that focuses on cooking with locally grown foods.

The University Health Center will continue to offer cooking classes on a wide range of topics throughout the fall and spring semesters, Rachun said.

Edited by Ben Bussard