Expert Q&A: East Texas A&M on Nutrition Programming

At East Texas A&M University, nutrition programming has become an essential part of student wellness. In this video, Kara Nemethy, the senior dietitian, shares how programming focuses on hands-on learning. As such, the event and activities not only teaches students about nutrition but also fosters a sense of community through shared experiences. One of the most popular elements of the program is cooking demonstrations where students learn essential skills like knife techniques, cooking proteins and whole grains, and modifying recipes based on their preferences and available ingredients. Nemethy’s approach is about making cooking accessible. Rather than focusing on strict measurements, she encourages students to experiment and trust their instincts, helping them feel confident in the kitchen. In addition to cooking classes, pop-up nutrition events — such as smoothie stations, mocktail tastings and healthy snack giveaways — help students engage with nutrition in a fun and casual way. These quick interactions provide practical tips, like how a simple addition to a smoothie can boost their daily vegetable intake.

More than Kitchen Skills

Beyond just food education, Nemethy’s programming supports holistic student wellness and integrates seamlessly with Campus Recreation. Workshops on heart health, diabetes and other nutrition-related topics are often hosted in collaboration with different campus departments, allowing the program to expand its reach beyond traditional fitness spaces. Engagement is a top priority and Nemethy has found that the best way to keep students involved is through word-of-mouth marketing. Many attendees hear about the program from friends, reinforcing the value of peer recommendations. To further boost participation, students can win prizes like cookware sets, portable blenders and cookbooks designed for college-friendly meals. The program also relies on strong social media promotion and campus partnerships to spread awareness. For campus rec professionals looking to introduce or enhance nutrition programming, Nemethy emphasized meeting students where they are. Understanding their current skill levels, access to groceries and available campus resources is crucial to making the program truly effective. She also encourages forming partnerships across different university departments to maximize impact and ensure that nutrition education is seen as an inclusive, approachable part of student well-being.