New York University Skip to Content Skip to Search Skip to Navigation Skip to Sub Navigation

NYU "Lose Smart" Challenge


The Results Are In!

NYU Lose Smart is a two-month long weight-loss challenge offered through NYU’s LiveSmart wellness program. Similar to NBC’s Biggest Loser, the Lose Smart Challenge helps motivate and encourage participants to achieve their weight loss goals with the support of colleagues.

This year, 342 members of the NYU community participated (almost 50 more than last year!), 66% of whom successfully experienced weight loss by the final weigh-in. A new change this year was two Grand Prize levels – one male and one female winner – who each receive a fitness wristband for losing the highest percentage of original weigh-in weight.

And the Top Ten winning "losers" are:

10. Ian H.

9. Nathan T.

8. Sumit G.

7. Kerri C.

6. Katherine M.

5. Nanci H.

4. Paolo S.

3. Hilary S.

2. Ashley D. (female Grand Prize winner)

1. Adam W. (male Grand Prize winner)

Congratulations Adam, Ashley, and all! Please watch for upcoming LiveSmart wellness activities, health screenings, and collegial challenges.
 

2014 Challenge Rules

  • Register through NYUiLearn (Course Catalog #: LVS 250)
  • Weigh-in dates: March 4, March 25, April 15, and April 29
  • Weigh-in times: 11:00 am to 1:00 pm 

  • Weigh-in location: DavidBartonGym, 4 Astor Place
  • You do not need to be a member of DavidBartonGym to weigh in or participate in the challenge.
  • The grand prize winners of the Lose Smart Challenge will be the registered participants who lose the highest percentage of their original weigh-in weight of March 4, 2014. In case of a tie, the person who has lost the most weight will be deemed the winner. One grand prize will be awarded to the top male and the top female participants.

Additionally, all registrants will receive a complimentary one month membership to David Barton Gym Astor Place for the month of March. Registration for the free month must be done by Friday, March 7. Discounted personal training session packages will be available for purchase.

Astor Place


Comments from Participants


Dear LiveSmart,

Thanks so much! I can't believe that I made the Top Ten! I've taken part in the "Lose Smart" Challenge for the past few years, but this was by far the best one.

Dear LiveSmart,

Thank you very much for organizing this challenge. I really appreciated the program, especially the partnership with DavidBartonGym. Because of this challenge and the free month membership, I became a member and am very excited about the classes and training sessions I've done there. And even though I didn't lose as much weight as I had hoped, I did get healthier, stronger and fitter as a result of this challenge.

Dear LiveSmart,

I just wanted to take this opportunity to say thank you. I never once made the Top Ten Weekly list, nor am I in the running for any accolades. However, the challenge gave me much more… during the eight weeks I dropped 4 sizes. Most important, I have made a life style change by going to the gym and making healthier food choices. I feel so much better and I owe it to the Livesmart program. Thank you, thank you, thank you. (Please keep up the good work!)

Dear LiveSmart,

Thanks so much for the Weight Loss Challenge program. Through it I was able to arrest winter weight gain and get a good start on Spring weight loss. The regular weigh-ins helped me stay on track on the weekends and I was even lucky enough to make the Top 10 list a couple of times. The social aspects of the program are terrific. It deepened my social connections with colleagues and gave me a reason to reach out whether to congratulate or make a walking date. Since my spouse and I both work here, it was a good opportunity to help each other in the same ways (and weighs!) :-) Thanks again!

Dear LiveSmart,

I am so excited to have lost so much weight between this year and last. Thank you for the opportunity!

Dear LiveSmart,

Thanks to one and all for organizing the spring weight-loss program. It was a great success, and I am glad to report that I reached my goal and have set new ones. I'm also happy to say that the program brought me together with three colleagues in Tisch Drama. We enjoyed cheering each other on, and will celebrate our successes together as a group. Again, many thanks.


Tip: Register on NYUiLearn for
LiveSmart Programs and Events

Login to NYUHome using your NYU NetID and password, click the Work tab, and click NYUiLearn Login. On the Welcome Page, click Course Catalog to find and register for an event.

Login to NYUiLearn via NYUHome

Lose Smart

Stay on Track!

To help you stay on track, register for many other LiveSmart wellness programs, such as Nutrition Seminars: Current Food Trends, Aging Gracefully: Adapting to Changing Nutritional Needs and more resources to help you celebrate National Nutrition Month. And see below for healthy recipe and weight loss resources.

Important note: Make sure to consult your medical provider prior to starting any weight loss program or exercise routine.


Healthy Recipes

Ingredients:

  • 1 whole 2 lb.Fish or 2-8 oz Filets Farmed/Wild Striped Bass            
  • 1/2 lb. Ramps or Leeks, Trim and Cleaned
  • 1/2 lb. Spring Garlic, Trim, Slice                    
  • ¼ cup English Peas, Shucked        
  • 6 each Asparagus, cut 1” long
  • 10 each Yellow Wax Beans, bias cut 1” long
  • 1 can San Marzano Tomatoes, whole, drained
  • 3 medium sized Fresh Tomatoes, if in season        
  • 2 cloves Garlic, smashed
  • 1 Tbsp Sherry Vinegar, Aged
  • 3 - 1” slices Day old Bread, crust removed (Italian, Baguette, Ciabatta, Wonder)            
  • ¼ cup Parsley, de-stemmed
  • ¼ cup Almonds, Standard or Marcona
  • t.t. Salt
  • t.t. Pepper
  • 3/4 cup + extra for sautéing Extra Virgin Olive Oil

Cooking Instructions:

Butcher fish into filets or buy from your local fish monger, 8 oz filets. Score skin side to insure that the fish does not curl up while cooking. Season Filets and reserve for Plating.

Prepare vegetables by rinsing them thoroughly in cold running water.

Ramps – Trim root ends and cut into 1” long pieces

Spring Garlic – Trim the dark green leaves, discard, and slice garlic bulbs

English Peas – Remove Peas from pods and blanch in boiling water, then shock in ice water

Asparagus – cut into 1” long pieces, blanch in boiling water then shock in ice water

Yellow Wax Beans – Snip stem end, cut into 1” bias cut

Reserve all vegetables for sautéing

Romesco Sauce

Take the bread and submerge in cold water, allow to soften, then squeeze out all the water. In a bowl or a food processor, combine bread, tomatoes, garlic, sherry vinegar, parsley, and almonds. Season with salt and pepper and puree ingredients. Slowly drizzle olive oil to create an emulsion. Reserve sauce in refrigerator until plating.

In a sauté pan, sauté vegetables and season with salt and pepper.

In another sauté pan, on medium high heat, put 2Tbsp oil, allow to slightly smoke and place fish skin side down. Cook for around 2 mins, then flip for an additional 2 mins.

Plating

Place Sautéed Vegetables in center of plate, Fish on top, and Spoon sauce around

Ingredients

  • 1 oz Olive Oil
  • 1 ea Marinated Halibut
  • 3 ea Baby Bok Choy
  • 1 T Olive Oil
  • 3 oz Miso Glaze
  • 2 oz Carrots
  • 2 oz Edamame**
  • 1 T Butter
  • 1 1/2 cup Jasmine  Rice
  • 5 ea Chives

Cooking Instructions:

  1. Heat oil in Sauté Pan
  2. Add Halibut and sear on both sides making sure to deeply caramelize. Place fish in metal pan and cook for 7-10 minutes to finish.
  3. Place Bok Choy in water to heat.  Remove and place in hot sauté pan with olive oil to brown.  This may be done on Flat top.  
  4. Add miso to sauté pan used to sear halibut.  Add carrots and edamame, and reduce
    slightly with butter.
  5. Mound Rice in center of plate
  6. Place Bok Choy over rice
  7. Place Halibut over mound of rice
  8. Spoon Miso Glaze over Halibut and between each piece of bok choy making sure to distribute pieces of carrot and edamame throughout dish. Garnish with chives over halibut

**Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.

 

Ingredients (serves 4)

  • 1 cup 1% low fat milk
  • 1 cup water
  • 1 cup quinoa,
  • 2 cups fresh blackberries
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans, toasted*
  • 4 teaspoons agave nectar

Use soy milk in place of low fat milk, blueberries, raspberries, strawberries any fruit you like dried , fresh or frozen may replace the blackberries, dark honey may replace the agave nectar, and walnuts. High in Omega 3’s may replace the pecans.

Cooking Instructions:

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. For more details and nutrition information, click here.

Ingredients (yields three servings):

  • Whole wheat tomato basil pasta
  • 12 oz pre-cooked whole wheat pasta
  • 3 Roma tomatoes
  • 1 medium yellow onion
  • 1/2 tsp crushed garlic
  • salt, pepper to taste
  • 6 chopped fresh basil leaves
  • 1/2 tsp tomato paste
  • 2 tsp olive oil

Cooking Instructions:

  • Cook whole wheat pasta in boiling salted water until “al dente”
  • Drain and allow cooling at room temperature (do not use water to cool pasta)
  • In a separate sauté pan place olive oil and allow to heat, add onions, garlic and Roma tomatoes
  • Allow to cook, until onions become translucent (about 10 minutes)
  • Add tomato paste, and pasta and allow to cook a further 5 minutes add chiffonade of Basil during the last minute of cooking and serve

Tip: The longer basil cooks the more bitter it becomes.

Healthy note: Once fresh tomatoes are cooked they release Lutein, an amino acid associated with good eye sight.

Bit of History: Fresh basil was used in Roman times and is of the mint family called, Ocimum basilicum. It is also a powerful antioxidant. It’s medicinal qualities have been known in Asia for thousands of years, and it is cultivated in 123 different varieties.

NYU Footer