Shippensburg University is aiming to help students stay healthy this semester through new programs and initiatives.
SU President Laurie Carter is leading the campus community with a holistic wellness initiative that has many facilities on campus involved including the ShipRec and dining services.
Carter addressed this wellness initiative in her back to school letter, published in the Aug. 27 edition of The Slate.
She discussed providing avenues for students to successfully navigate stressors. This wellness initiative encourages students to focus on their mind, body and spirit.
“It’s important for every person to define their own wellness plan that meets their needs,” Carter said.
According to the Carter, her wellness plan includes walking on the Cumberland Valley Rail Trail, indoor cycling and a balanced diet.
She is personally involved with the initiative by leading a cycling class on campus. She said cycling has been a passion of hers for over 20 years.
ShipRec is offering numerous fitness classes to students as well as intramural sports, and access to fitness equipment.
They offer a schedule of classes that is updated every three weeks. Yoga, dance fitness, Jumpfit, Kettlebell AMPD, PiYo, pound, spinning and Zumba are among the many group classes offered to the SU community.
Aside from fitness classes ShipRec also offers the Heiges Field House Pool, intramural and club sports, as well as its multi-purpose facility.
ShipRec Director, Marsha Bonn explained how wellness can be different for everyone.
“Learn who you are and what areas you would like to focus on,” she said.
She added some people want to focus on fitness, while others focus on mental health and mindfulness.
Bonn encouraged every student to “Find out what will make you feel better and get to it!”
Additionally, SU Dining Services has been working to offer students healthier options all around campus.
SU Dining Services has worked to enhance the appetite of students at Shippensburg University.
SU Dining Services Resident District Manager, Terry Nahavandi, discussed the local produce and healthy options.
“We receive local produce through several suppliers. Dining services works closely with the on-campus farm to utilize their seasonal produce in the dining hall,” he said.
Dining services also recently added a dietitian, Julia Charnosky, who is working to improve the resources available to the campus community.
Charnosky’s initiatives include hosting a one-hour wellness event where she will give participates a “Healthy Eating Tour” of Reisner Dining Hall and the Ceddia Union Building locations.
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