Episode 16: Nutrition & Eating on a College Campus Transcript

Aug. 30, 2021
[00:00:03.900] - Olivia

Welcome to Nutrition Navigator's podcast bringing nutrition and wellness to you. Together, we learn from a variety of health professionals about their stories and how they contribute to the world that is wellness. We are a monthly podcast where we interview health professionals in the field about health and wellness topics for college students. We are so excited to be back. Welcome to season 2 of the podcast. We have a lot of great episodes lined up for you this semester. My name is Olivia.


[00:00:32.460] - Olivia

I am a nutrition major and a student volunteer with Nutrition Navigators. Ashley Munro is my co-host and one of the nutrition counselors at Campus Health and the advisor for this program. On today's episode, we have Christine Carlson, associate director of Retail Dining and Nutrition. Christine oversees dining services at the Student Union Memorial Center as well as several on-campus convenience stores and cafes and coordinates nutrition programming for the Student Unions. Christine has spearheaded several programs for the University including a nutrition performance program for student athletes and active students, the FARE University Pilot to address food allergy accommodations, creation of an award winning food concept offering nutrient dense options, creation of an award winning culinary workshop series, and the Partnership for a Healthier America Healthier Campus Initiative to highlight campus-wide wellness programs.


[00:01:31.950] - Olivia

She was also recently awarded the 2021 Arizona Academy of Nutrition and Dietetics Outstanding Dietician of the Year. We had such a wonderful time talking to Christine about the offerings for on-campus dining and what is new for Fall 2021. Welcome back, Wildcats, and we hope you enjoy this very informative episode.


[00:01:58.290] - Olivia

Now let's welcome to the show.


[00:02:04.180] - Olivia

Hello, Christine. We're just going to get started by telling our listeners who you are and what it is you do here on campus.


[00:02:11.380] - Christine Carlson

Sure. Thank you, Olivia. My name is Christine Carlson. I'm the senior associate director for Dining and Nutrition. And my role is pretty much overseeing all of the dining on campus, in addition to the Student Union's nutrition programing that we offer through the way of dining.


[00:02:28.000] - Ashley

So, for students that might not know what being a dietitian on a large university campus does, could you maybe share how you got into your role with the Student Union and what that kind of entails?


[00:02:40.150] - Christine Carlson

Sure. So about seven years ago, I became the first ever registered dietitian to work at the Student Union, which was a lot of fun because I kind of had a blank canvas to work on. So a lot of discovery, a lot of ideas and creativity went into my role. I looked at a lot of national programming and then created some programs specific to the University. My role changes day to day as the dietician. It includes things like meeting with students, incoming students, and their parents if they need a dietary accommodation, or they're looking for healthier options- they might be looking for a vegan or vegetarian option. All of those different types of things.


[00:03:19.660] - Christine Carlson

But then it's also speaking to groups and making sure that folks are very aware of the things that we offer in the way of nutrition.


[00:03:27.670] - Ashley

It's actually a really good point because that comes up sometimes at Campus Health. If I have a student who's interested in learning about and has a food allergy or some type of dietary restriction, how do they go about getting information or speaking with you or having a consult with you?


[00:03:46.180] - Christine Carlson

Yes. So if they're talking about food on campus or trying to understand what types of things to eat on campus, they can email me directly. We also have a Student Union website that has several nutrition pages and there is a "contact us" form there. So, you're able to fill that out and contact us directly and we'll have somebody get back in touch with you.


[00:04:06.940] - Ashley

That's really good information, for the parents too.


[00:04:08.500] - Olivia

There's an app for the Student Union, isn't there?


[00:04:11.690] - Christine Carlson

I believe so. It's part of the University app.


[00:04:16.350] - Olivia

OK, would that be helpful with the whole allergies and finding food in the Union as well?


[00:04:22.030] - Christine Carlson

So what would be helpful is the app that we have that's the Nutrition Calculator. So we actually have something that calls out allergens, calls out if something's vegan, vegetarian, made without gluten. And then we also have the nutrition information available too, and we do that for all of our homegrown restaurants, which are not the national brands that you might recognize from the East Coast or something like that. But we have many homegrown restaurants that we do have the nutrition information available.


[00:04:46.840] - Olivia

That's awesome.


[00:04:48.770] - Ashley

Yeah, and we'll link to all of those resources in the show notes so students know where to find the Nutrition Calculator, and then contact information if they're interested in getting a consult around eating at the Union. I don't think we specifically said this yet, but you mentioned, the word homegrown versus national chain. Can you explain to students what a homegrown restaurant or concept is?


[00:05:15.680] - Christine Carlson

Yeah. So homegrown really means that these are locations or restaurants or eateries that are created at the university level. These are not franchises or national brands. So good examples of those would be things like IQ Fresh, On Deck Deli, Core Plus, or Nrich Urban Market. Those are all our homegrown concepts that are a lot of fun because we're able to kind of pivot off of trends that are happening and what students are asking for. So that's kind of the distinction.


[00:05:47.600] - Christine Carlson

We have over 30 different restaurants on campus and the vast majority of those are the homegrown type.


[00:05:52.980] - Ashley

I don't think students know that. I feel like they're always surprised of that concept that these are all Arizona or U of A based restaurants. What do you think the barrier is between students eating at a homegrown versus a national chain?


[00:06:11.920] - Christine Carlson

I think in the beginning, it's the brand recognition that a lot of students will see a brand and they'll say, "I know what that is, I know what I'm getting."


[00:06:22.550] - Christine Carlson

And those brands are great, but it's important to kind of branch out and try new things and discover. A lot of times the go-to becomes one of our homegrown options instead of our national brands. So it's just important to kind of try things out. I talk a lot about how it's kind of like going into a grocery store for the first time. It's "where is everything? I don't know where I can find my favorite snack or my favorite type of bread."


[00:06:47.980] - Christine Carlson

So it's a lot like that. It's kind of a treasure hunt and a little bit of discovery of finding all these different locations on campus.


[00:06:54.790] - Olivia

I remember that as a student, definitely. Like the Core restaurant and everything, that ended up becoming one of my go-to places with all the juices and stuff.


[00:07:05.710] - Ashley

When I was an undergrad, we loved Cactus Grill and we would always go there. And I remember talking to students later, postgraduation, and they didn't know where it was. And I think it is, you mentioned this, it's like that familiarity thing,  people go to what they're familiar with.


[00:07:22.630] - Ashley

So it's kind of guiding students to branch out and try new things when they have some spare time.


[00:07:30.460] - Olivia

So on that note, what would you say is the most important thing, or a couple important things, for students to know about eating at the Union? Like also maybe any new food concepts or offerings for Fall 2021 that might be coming?


[00:07:45.520] - Christine Carlson

Sure. So the first thing I'd like to make the distinction of is that dining locations are located across campus, not just at the Student Union Memorial Center. So we have the Student Union Memorial Center, but then we also have Global Center, which some folks that have been on campus for a while will know as Park Student Union. And then we also have locations that are kind of in the Highland District and then we have some locations that are located up in the north area of the campus.


[00:08:14.650] - Christine Carlson

So a lot of different variety that's available. And it's just kind of trying to determine where your classes are, and what makes sense to stop and take advantage of all those different options. As I already mentioned, the vast majority of our concepts are homegrown and it allows us to pivot on trends when students are asking for a different type of cuisine or plant-base might be trending or different types of asks. We kind of got the idea of Nrich Urban Market when juices were really starting to come bubble up as far as something that people were real interested in.


[00:08:50.320] - Christine Carlson

And so we're always paying attention to what students are looking for to see how we can incorporate that. The other thing is that as the person that oversees all of the dining, but then also a registered dietitian, I'm also always thinking of how can we infuse healthier options. How can we make sure we have a plant based option wherever there's a meat based option? How can we make sure that we're able to accommodate folks that need gluten-free? Or if they're looking for dairy free or if they have a specific allergy or other requests that we are able to meet those for them.


[00:09:21.880] - Christine Carlson

And the other thing that's important to note is that we're nationally recognized, our dining program. We've won many awards in the last several years and it's on a national level that that we're recognized in many different ways, including our allergen program. Nrich Urban Market was awarded for Best Retail Concept in the nation. Just last year, our new residential dining hall that's located up on the north area of campus in the Honors Village, was awarded for Best Residential Dining Facility. We were awarded the bronze for that nationally. So we have a lot of national recognition.


[00:09:57.010] - Ashley

That's so true. I've seen those on the website - I think it highlights all of the national recognition. And 85 North is such an interesting concept. I think 85 North is over on by the Honors Village.


[00:10:12.250] - Christine Carlson

That's right.


[00:10:12.940] - Ashley

And I think that concept is very similar to what maybe we think about as a dining hall. When you think about going to college, or you see the movies, or you talk to your parents and they have this like my mom went to NAU and they have a dining hall experience.


[00:10:30.190] - Ashley

So is that basically what 85 North is kind of modeled next to?


[00:10:35.530] - Christine Carlson

That's right. It's more of a dining hall type of feel. It is an all you care to eat. And, you know, the difference between 85 North and your typical dining hall that you might picture in your mind is that we don't have trays. We do have a fun gelato machine there. We also have a massive salad bar, and we try and do things that are really trending. We have a veg-centric area, always trying to make sure that we have those types of options. And then other dietary accommodations, things like we have a dedicated gluten-free toaster there and gluten-free options available upon request.


[00:11:10.750] - Christine Carlson

So yeah, it's our newest concept and it was a lot of fun to build that one out.


[00:11:19.300] - Olivia

Well, the only thing I was going to ask was maybe for some students who don't know or aren't familiar with that, is it's at the Honors College, and is that open to any student or is it just honors students?


[00:11:29.710] - Christine Carlson

It's open to any student. It's also open to the public. All of our locations are open to the public, but it is open to all students. So, if you're over at North Rec getting a workout, you can come in and get lunch or breakfast or dinner.


[00:11:42.970] - Ashley

People who are in the Eller College are probably so happy, too, because it's really close to the business college as far as just other options. I think when I was an undergrad, there wasn't a ton over [there]. If you were in Eller all day, things weren't as easily accessible.


[00:12:00.400] - Christine Carlson

Right, absolutely. I think I didn't answer the full question, though. I was asked about any new food concepts that are coming. I'm so sorry about that. I just realized I didn't mention that.


[00:12:09.700] - Olivia

That's okay, I kind of asked a bunch in one.


[00:12:14.560] - Christine Carlson

One thing that we are growing out is Global Center right now, and so we will be adding an Asian concept called the Sichuan Kitchen in the fall. It will have a variety of different things, like small plates, some entrees, and some noodle bowls as well. So we're super excited about that one. Last year, we added Mas Tacos, which some folks that weren't attending classes on ground might not have been able to check out. But it's delicious.


[00:12:41.710] - Christine Carlson

It has housemade corn tortillas and a variety of different types of styles of tacos that you can select from. So things like shrimp and steak and chicken. But there's also a delicious mushroom taco that you could get there. And then we have some salads, and this year we'll be adding tamales to that rotation. We're also going to be looking to add different things in different areas. For example, we added cauliflower rice at IQ Fresh for our breakfast bowls.


[00:13:09.880] - Christine Carlson

You could normally get mashed potatoes or mashed sweet potatoes, but we decided to go ahead and add cauliflower for folks that were looking for more of a nonstarchy vegetable or just a lighter choice there, too.


[00:13:21.010] - Ashley

I love that breakfast bowl. I feel like for the cost you get a lot of food for your breakfast - like the sweet potato, the eggs, you can add a vegetable. I feel like that's a fan favorite. I hear that a lot from students, so I had to go try it myself. I was like, "I need to go try this."


[00:13:37.900] - Christine Carlson

It's super good.


[00:13:41.440] - Ashley

If you had to pick one thing you wished students knew about eating on campus, you might have already answered this a little bit, but what would it be?


[00:13:50.240] - Christine Carlson

Yeah, well, I feel like we're constantly evolving and I think that we're always looking at the trends. I'm going to just kind of talk a little bit about what we did during Covid and what we're going to change moving forward. So, one of the things we did when we knew that we were going to have to restructure the way that we were serving food in the fall last year is we added some smart vending machines. And so we do have one that's my favorite. It's Salli, the Salad Making Robot, and she makes salads, but she can also make grain bowls, yogurt bowls, and hummus bowls. So we can change it up with the recipes depending on what we decide to load. And so we'll select recipes, and those are set recipes. But you can also customize whatever type of bowl you want. So say I don't want chicken on my salad and I want half the dressing that would normally come with it.


[00:14:39.080] - Christine Carlson

You can do those types of things. So that was a lot of fun. And we're looking to add more of those. We also have a ramen-making robot that's over at Global Center in the Park Avenue Market, and by the way, that's going to change its name this summer. We're going to change that name to Global Market. Then we also have an espresso-making machine in the new Global Market. And that will be things like espresso.


[00:15:04.160] - Christine Carlson

You can also get hot lattes, you can get cold lattes, those types of things as well that will be available there. And then we have some lockers that are kind of cool. So these are GrubHub enabled lockers. So you order your meal through GrubHub and you can pick up your order at a GrubHub window, essentially a locker. You scan the code and it will open the locker where you ordered your food. So it's kind of a contactless way of people being able to pick up their food.


[00:15:31.310] - Christine Carlson

One other thing that we did add is some pick up windows across probably four or five different restaurants. So, if folks didn't feel comfortable going inside, or we wanted to expedite service so that we weren't having as many people inside, they are able to come up to the window and pick up their order. So, all of those things are going to stick, which is a lot of fun. But other things that I want folks to know about in the fall is that we have moved back to self serve.


[00:15:55.670] - Christine Carlson

Pima County has lifted the regulations, and so we have indoor dining. We will have self service. If you want to get your creamer for your coffee, you can pour it yourself. If you go to 85 North, you can help yourself to the gelato machine. So all of those things are back in place. Arizona Market is another really good example of a refresh we did a couple of years ago, and it came out amazing. They have a hot and cold bar, so a salad & yogurt bar, and then the hot bar is entrees and sides for lunch and dinner.


[00:16:25.610] - Christine Carlson

And that's actually self serve right now. So, if you're on campus and you wanted to go check that out, you could do that today.


[00:16:31.700] - Ashley

And I saw, since Campus Health is really close to Highland Market, I saw those windows. So those windows will stay through the fall semester, as well?


[00:16:39.340] - Christine Carlson

Oh, they're forever. Yeah, those windows are there to stay. And so that's kind of a fun one. We also had many locations that we closed last year because we just didn't see as many people on campus. So, we're looking forward to reopening many of those as well.


[00:16:54.870] - Olivia

I saw those robots. I was off campus for like a year, maybe even a little bit more. And I had gone over to the main Uni and and I saw all these like salad-making robots and the lockers. And I was like, "what is this?" I was very excited to use one.


[00:17:10.327] - Christine Carlson

They are a lot of fun.


[00:17:12.210] - Ashley

I feel like it makes it more accessible too. I feel like if students don't have as much time, like the lunch rush. Because I think we're going to have a pretty full campus in the Fall. And so if they're not having time to wait in line, these are some really great options for more quick and accessible things that students can grab and go.


[00:17:29.570] - Christine Carlson

Right, and the other thing that's really neat about it is that all of those machines do accept meal plans, too. So it's not like you have to pull out a credit card. If you have a meal plan, you can use it for all of those smart vending machines.


[00:17:40.130] - Olivia

That's really good to know.


[00:17:41.480] - Ashley

That's a really good point. So the meal plan can be used, for anyone who doesn't know, all across campus at any of these facilities too, like Global Center, 85 North the Union.


[00:17:56.330] - Christine Carlson

That's right.


[00:17:56.810] - Olivia

Can you use Cat Cash as well? Or, do you have to use your Commuter Meal Plan?


[00:18:02.540] - Christine Carlson

You can use Cat Cash for food. Most students save their Cat Cash for laundry because that's the only way you can do laundry in the dorms, or they'll make copies with it. If you wanted to purchase toiletries in one of our convenience stores, you can use it for that. But, you can definitely use Cat Cash. That's just another bucket of money that's loaded on your Cat Card. So you can certainly use that.


[00:18:25.560] - Ashley

Did the garden stay? I don't know if students know that there's a garden on top of the Union, on the roof. Did the garden stay throughout Covid? Is that still up and running?


[00:18:36.230] - Christine Carlson

It did. Yeah, so we do have a rooftop garden that was built from a case competition that we had several years ago where students competed about an idea of how this would be built out. They were able to build it, and we grow tomatoes, cucumbers and peppers up there. All of that produce that's grown is actually donated to the Campus Pantry, and anything that they are not able to give out, then we will take and we'll repurpose and use it in our restaurants.


[00:19:08.200] - Olivia

That's amazing. I had no idea. This is my fifth year. I did not know that.


[00:19:13.960] - Ashley

I have tasted those tomatoes. They're delicious. We had them at a sustainability fair, I don't know two years ago, and the rooftop garden folks came down and shared some of the goods with us. That's cool that most of it goes to Campus Pantry, though. Is there any additional resources, Christine? We so appreciate your time.


[00:19:32.290] - Ashley

Is there any additional resources you would like to share with students about if they're concerned about eating on campus, or they're feeling hesitant coming to a large university?


[00:19:43.060] - Christine Carlson

Sure, yeah. So first off, we kind of talked about the Nutrition Calculator, but that Nutrition Calculator is available via desktop. There's also a mobile app. And then we are adding kiosks this year. So we'll have several throughout campus, kind of strategically placed if for some reason your phone's dead or you forgot your phone so that you can take a look. We are adding sesame as the ninth top allergen over the summer, too. So that's going to be a FDA requirement coming up and we're trying to get ahead of that because we do encounter some students that have sesame allergies.


[00:20:17.310] - Christine Carlson

I mentioned that I'm a registered dietitian. I also have a nutrition coordinator that works for me. So we're available for resources to assist you with dining on campus and any dietary needs. Also back in 2015, I applied for us to participate in the Food Allergy Research and Education University Pilot. So FARE is what they're known as, and we were one of twelve universities to be awarded to participate in this pilot.


[00:20:41.650] - Christine Carlson

It was an amazing experience because they came and visited us and kind of did an audit of all the things we were doing well and where we could improve. We talked with Campus Health, we talked with Campus EMTs, we talked with Housing, and Disability Resources. So just a very comprehensive look at what we were doing. I became a Master Rrainer for food allergies and celiac disease as a result of this, and I've been able to train about two hundred (200) of our staff on best practices.


[00:21:11.620] - Christine Carlson

So we have a pretty good toolkit. In 2020, we were awarded Best Food Allergy Program in the nation for universities. We have things like an allergen kit that's available at locations. So if somebody comes in and orders a burger at a location and says, "but I'm allergic to cheese." We have a spatula and probably a skillet that we would pull out so that we wouldn't have that cross contact where the burger was just cooked that had cheese on it.


[00:21:40.150] - Christine Carlson

And so we do those types of things to make sure that folks are aware of what we are able to do to help to reduce that risk of cross contact. We also do trainings. We do huddles here and there to talk about different areas of allergies, just to make sure that folks are super aware. The last thing I would say is that we've developed our first ever Dining and Nutrition Guide that's going to be published this fall.


[00:22:04.180] - Christine Carlson

It will be a digital guide, so we'll have a QR code that students can scan that. And what's great [about it] is it's a living document. So if something changes, and we need to add something or take something away, we can always do that. But it is very, very comprehensive. It includes a map of all the locations that we have available, broken out into districts, kind of like how housing breaks out there's. So there's Historic District, there's a North District, there is a Highland District and a Park District.


[00:22:31.600] - Christine Carlson

And so we have maps and descriptions of all of those. We have all the information about meal plans in there. We have information about nutrition resources. Our nutrition philosophy is included there. All of our awards that we've won, and also that we're hiring. We're always looking for student employees if they're interested in working with us. So there's a lot of great information in there if students are looking for it. This actually will be out and about. We'll have QR codes available at different tables and that type of thing. But you can always do a search at the Student Union website and find that as well.


[00:23:06.130] - Ashley

We'll have to link to that, too. And we'll link, if people don't know, the Union is on social media. So I always see the Student Union kind of posting new things. I feel like that's a place where students can kind of get some up-to-date information. Would you agree with that?


[00:23:21.670] - Christine Carlson

Absolutely. We do a lot of different campaigns and fun things throughout the year. Sometimes it's educational and sometimes it's something a little bit fun and whimsical. So a good example of that is before the pandemic, we actually did a Fall Favorite's battle. And so we would have two recipes at different restaurants and whichever one was purchased the most stayed on the menu for the rest of the semester. It's kind of like - I was watching a commercial one day and saw how sometimes there's national brands that will do that with different potato chip flavors and which one is going to win and that type of thing.


[00:23:56.880] - Christine Carlson

So we thought that would be kind of a fun thing for students to vote on.


[00:24:00.000] - Ashley

I love that, they get involved and they get to choose.


[00:24:02.730] - Olivia

Ashley, did you have any other questions before we wrap it up?


[00:24:06.510] - Ashley

Unless you did, Christine. Unless we didn't ask you something that you really wanted to share with students prior to us wrapping up.


[00:24:16.020] - Christine Carlson

I don't think so. I'm just super excited to start to return back to a great experience that students can have. We're really excited to have students back on campus, and [we're] excited to have them come and sit, and dine indoors, and have actual plates and silverware, and those types of things so that they can really enjoy the company of others. I'm just super looking forward to it.


[00:24:38.370] - Ashley

That community aspect returns. And I think where it's unique is it's first years, but also our previous first year, like our sophomore students who maybe didn't get that experience last year. It's kind of going to be this collective healing through food.


[00:24:55.890] - Olivia

That'll be great. All right. So at the end of each podcast, we just ask three just fun questions that we ask everyone. So the first one is going to be, if you could only eat three foods ever again, what would they be?


[00:25:10.050] - Christine Carlson

That is so hard. I mean, wouldn't you get bored with three foods?


[00:25:15.720] - Ashley

Like your desert island foods.


[00:25:18.120] - Christine Carlson

So I think one of my first ones, and I don't know if either of you have tried it, but the Champ smoothie that's available at IQ Fresh. This is a smoothie that I developed, in an internal or university program called Eat Like a Champ, and Champ is an acronym that stands for carbohydrate, hydration, anti-inflammatory, mental focus, and protein. This is a Champ smoothie because it has all five letters. There's attributes of the foods that actually have all five letters.


[00:25:43.170] - Christine Carlson

So it's super delicious. It's got kale, flax seeds, blueberries, and yogurt. Just a really great way to have a quick snack or a breakfast on the run. So that would be one. And oh, let's see. I mean, I'm just such a fan of vegetables and fruits, which is such a dietician answer. But I just have to say that I would get real bored if I just said cauliflower or something like that.


[00:26:09.360] - Christine Carlson

So I want to eat the variety of those types of things. So I would say vegetables and fruits would be the other one. And I eat all sorts of things and I try different things. I try to try different things at least once a week, and just make sure that I'm experiencing a wide variety of foods that are balanced.


[00:26:29.010] - Ashley

I like that. Would you add a dip, like if you were allowed a dip for these fruits and vegetables? Is there a favorite dip to dip your vegetables in or a dressing?


[00:26:36.930] - Christine Carlson

I'm a big fan of hummus and tzatziki. So I would say if in a perfect world, a plate of vegetables and some hummus and tzatziki, I'm good.


[00:26:46.200] - Ashley

That sound yummy.


[00:26:47.520] - Olivia

Sounds delicious. OK, so the next question is really easy, or maybe not, but breakfast or dinner?


[00:26:55.230] - Christine Carlson

Wow. So I like both. I would say that I'm a bigger fan of breakfast because I think it's just super important to start off right and break the fast. But I tend to be more of a savory eater, which is why I say vegetables and fruits not fruits and vegetables. So I would say not a sweet breakfast. If I had to choose, I would want something savory.


[00:27:18.330] - Olivia

OK, and then the last question is, if you could have dinner with three people, dead or alive, who would they be?


[00:27:25.610] - Christine Carlson

Oh, boy.


[00:27:27.050] - Ashley

I do feel like this is the hardest question.


[00:27:30.050] - Christine Carlson

I would say this is a tough one. I guess the first one I would say would be Michelle Obama, and probably not for the reason that most people would think. We are members of the Partnership for a Healthier America Healthier Campus Initiative, and she started that program as a result of her Let's Move program to fight childhood obesity. She was asked when she started this program, "so you want to fight childhood obesity, are you interested in getting college campuses involved?"


[00:27:59.600] - Christine Carlson

And she said, yes because these are our future parents. And so if we can, you know, make sure that those students are aware and educated then we would have an opportunity to have this kind of stop this childhood obesity epidemic.


[00:28:14.300] - Christine Carlson

And so we became one of thirty eight (38) universities to participate in this several years ago. And we were able to complete all of our competencies a full year ahead of schedule. And we were rewarded the Healthier Future Award as a result of it.


[00:28:26.570] - Christine Carlson

So I would love to meet her in person. I've seen her speak at the Partnership for a Healthier America symposiums that they have, but that would be one. Long, long answer. I'd have to pick my grandma. She was a registered nurse and got me super interested in health care and in caring for people. She passed away much too early in my life, and I would just love to hear her advice today and just kind of get to chat with her. So I might have to have a separate dinner with her, actually.


[00:28:59.000] - Christine Carlson

And I guess I would have to pick one of my favorite books, the author. So there's a book called Outliers by Malcolm Gladwell, and it talks a lot about putting in ten thousand hours to something to become good at it. And then there's a time and place where you kind of just need to be ready to strike. And if you've done those ten thousand hours, then you have a good opportunity to be successful there. So I really enjoy that book, and so that would be really interesting to chat with him, too.


[00:29:31.640] - Christine Carlson

But there's so many other inspirational people: Maya Angelou, Mother Teresa, the list just goes on and on. So that's a really fun question and I'll have to ask some of my coworkers and see what they'd say too.


[00:29:47.300] - Ashley



[00:29:48.680] - Olivia

Those are great answers.


[00:29:50.360] - Ashley

Yeah, I agree. Those are great ones. We so appreciate you coming on the show today and sharing your wealth of knowledge. The University Student Union has so many accolades [and is] so accomplished, and that speaks to just how strong of a leader you are in all of these things that you can bring to our campus. So I'm just so excited for students to hear all the different resources that are available to them, and that they're just really in a great place to nourish in a way that is really awesome. So we appreciate you being on the show for sure.


[00:30:27.050] - Christine Carlson

Thanks so much for the opportunity. It was fun.


[00:30:33.380] - Ashley

And that's our show. Thank you so much for listening. Please share with your friends and connect with us on all our Campus Health social channels and e-mail us at CHS-NutritionNavigators@emai.arizona.edu to submit your questions and comments about the show. We're so excited to be back this year and bringing you some interesting content to help spark curiosity and further empower you to feel your best. We are sponsored by Campus Health and our program and health promotion and prevention services.


[00:31:00.050] - Ashley

We want to thank Christine Carlson from the Student Union for coming on the show and taking the time to talk with us about nutrition on campus and how students can explore new options and offerings, as well as nurse regularly with a variety of options available. I don't know about you, but now I'm ready for lunch. Thank you all for being here. And until next time, be well Wildcats!!