"Kelly Frazier Furman University"

Kelly Frazier has been a Lecturer in the Department of Health Sciences at Furman University since 2002. She currently instructs HSC 101 Wellness Concepts and HSC 315 Fundamentals of Nutrition for undergraduate students. Frazier actively promotes healthy living on Furman campus and throughout the Greenville community.

In 2008, Frazier partnered with Furman Dining Services to market and increase the selection of healthy food options available on campus through the Eat Well initiative. A review of Dining Services production records suggests that the campus has replaced many refined grains, fried foods, fatty meats, and high-sugar items with vegetables, fruits, whole grains, and lean proteins since the initiative began.

In 2011, she developed the Furman University Eating Lean (FUEL) Intervention to promote healthy eating and exercise habits among Furman employees and spouses. FUEL participants receive comprehensive assessments such as a body composition analysis via Dual Energy X-Ray Absorptiometry, blood work (lipoprotein profile, glucose, hemoglobin A1c, C-reactive protein, blood pressure), and three day food record analyses to assess nutrient intake. They attend a weekly health education course and receive individualized assistance with exercise programming. FUEL uses a simple plate-based model to promote healthful eating. Participants are asked to conform most of their meals to the FUEL plate which consists of one half vegetables and/or fruits, one quarter whole grains or potatoes, and one quarter lean proteins. While participating in this intensive program, dozens of participants have improved body composition, improved nutrient intake, and reduced blood markers associated with cardiovascular disease and type 2 diabetes.

In 2013, Frazier partnered with Furman’s Culinary Club to offer a series of Healthy Cooking Workshops for students. Each workshop featured a different aspect of a healthy plate: 1) vegetables and fruits, 2) whole grains, and 3) lean proteins. Students divided into stations that each featured a new recipe. They practiced knife skills, roasting, steaming, and sautéing. Then each group proudly brought their dish to the table and shared an incredible feast together. The response was overwhelming. Each forty-person workshop was booked over capacity. Students prepared familiar foods such as whole grain vegetable pizzas, homemade hummus, and fruit and yogurt parfaits. They enjoyed new favorites such as wheat berry salad, sautéed Brussels sprouts, kale chips, and green monster smoothies.

Over the past eleven years, Frazier has been invited to present numerous healthy living lectures to campus groups such as the Culinary Club, Student Life, OLLI, Learning for You, Bridges to a Brighter Future, Ladies of Distinction, Furman’s Child Development Center, Mere Christianity Forum, Greek Life, Housing and Residence Life, and individual campus departments. She has also been invited to lecture for many community groups such as Legacy Charter School, the City of Greenville, Greenville County Schools, YMCA of Greenville, Greater Greenville Shrinkdown, Brookwood Church, and many local corporations.

Frazier coordinated the Furman Group Exercise Program for thirteen years and currently leads classes such as weight training, cycling, and yoga for the Furman Fitness Center and several Furman athletic teams.

She is a certified Health and Fitness Specialist by the American College of Sports Medicine and currently lives in Greenville with her husband and two children.

Name Title Description


Wellness Concepts

Wellness concepts which promote lifetime fitness and healthy lifestyle habits. Topics include: aerobic and muscular conditioning, nutrition, and medical aspects of fitness. Participation in activities to develop cardio-respiratory endurance, muscular strength and endurance, and flexibility.


Fundamentals of Nutrition

In-depth continuation of the study of nutrition as presented in HSC-101. Study of the structure, function and selection of food to resist disease, improve health and support maximum human performance.

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