Our Mission

Promote health and well-being for students, faculty, and staff at OSU. Through collective action and input from the OSU community, we identify health priorities and advocate for policies, services, and environments that systemically support health and wellness. 

Goals (Vision) 

By emphasizing a culture of well-being, we support individuals and our community in adopting and maintaining healthy behaviors to improve quality of life. A healthy campus provides added value, beyond what individuals provide for themselves. The Oregon State University campus will be known around the world for cultivating an environment so infused with well-being that it requires conscious effort to "opt-out" of positive health choices. 

  • A campus environment that fosters health and well-being for all community members to learn, grow, and achieve. Campaigns in four areas: Be Active, Eat Well, Manage Stress, Smoke-free.
  • Be Active Goals: Promote and enhance physical activities/resources, programs and events; Create awareness and positive behavioral changes in the area of physical activity; Increase the proportion of OSU students, faculty and staff meeting physical activity guidelines as set by the American College of Sports Medicine. 
  • Eat Well Goals: Encourage members of the OSU community to eat more fruits and vegetables and choose water over sugar-sweetened beverages. 
  • Manage Stress Goals: Reduce the percentage of students whose academics are negatively affected by: Stress, Anxiety, Sleep Disorders, Colds and flu and Work. 
  • Smoke-free Goals: Support a Smoke-free environment at OSU through campus No Smoking policy and Nicotine Replacement Therapy 
Program Highlights

Healthy Campus Initiatives (HCI) coordinated effective collaboration involving academic, student affairs and service units around the promotion of basic health improvement initiatives for the campus population as a whole raising access and awareness to healthier food at campus events, physical activity opportunities for staff and faculty, smoking cessation programs for staff, faculty and students, abundant supplies of fresh drinking water for the campus and encouragement and support to include fruits and vegetables in daily diets. 

Accomplishments
  • Smoke-free OSU became a smoke free campus effective September 1, 2012 through the development of an Oregon Administrative rule ending smoking on the OSU campus. Policy on Smoking PDF.
    • The smoking cessation program through Student Health Services is free to students. Faculty and staff pay $20 the first visit with follow-up visits only $10. Participants can get free nicotine gum or patches in support of their decision to quit. Leadership for Smoke-Free implementation came from Student Health Services with support from the OSU community. 
    • The survey was emailed to 74 students, and 43 students were contacted by phone. Of the 117 students contacted, 21.6% were female and 78.4% were male. Thirty four surveys were collected with a response rate of 29%. Individuals that identified as male represented 88% of the total respondents with females underrepresented at 12%.
    • Among all respondents, 29.4% reported as a result of their participation in the program being able to stop tobacco use, 32.4% reported temporarily stopping tobacco use, 29.4%reported cutting back on tobacco use, and only 8.8% reported making no change in their tobacco use. 
    • View the full report: Nicotine Replacement Therapy.
  • Created and distributed a wellness survey to OSU faculty and staff. Forty-four percent responded to the survey.
  • Be Active: Beaver Strides Pedometer program designed to get faculty, staff and students moving. Pacific Source funds covered equipment, marketing and incentive costs. Direct promotion to 3,428 individuals resulted in 432 enrolling and 312 reporting having met program activity goals. 
  • FUN Project Free fitness memberships and classes to 241employees who were motivated to begin physical activity. The project received support of President Ed Ray, other high level administrators and the Office of Human Resources. At the end of the term 70% of participants reported continuing to be physically active. 
  • Eat Well: Fruit and Vegetable Subsidies Using PacificSource funds, HCI provided OSU catering services a 20% subsidy on fruit and vegetable trays for on-campus events. With tray prices comparable to less nutritious offerings, fruit and vegetable sales increased 90% over the previous year when the subsidy was not offered. 
  • Fresh From the Faucet Facilities Services and Campus Recycling worked with HCI to provide additional water bottle fill stations, a station location map and signage. In 2011-12 sugared beverage sales on campus decreased substantially and water consumption appeared to be up. A few centrally located water fill stations were metered and showed significant gains in usage over the two year period. 

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