A nutrition education program for sorority members living in sorority houses increased awareness of healthy nutrition choices, with objectives based upon the Dietary Guidelines, the Food Guide Pyramid, low fat foods, and healthy exercise. Three sorority houses were involved in the fall of 1992, two through programs with table top exhibits and one control group. Evaluation methodology involved pre and post questionnaires on nutrition knowledge, food behaviors, and health practices. Statistical analysis for Chi2 was done with SAS-PC. Teaching materials, educational leaflets, and visuals were developed and presented using: food models, posters, handouts, films, food samples, and discussion. Four training sessions were held at each sorority house and three each for house mothers and cooks. Questionnaires were completed by 70 members. Knowledge about foods highest in fiber changed significantly (p<.05) for the study groups and the control group, 46.2 vs. 7.7%. In the study groups, knowledge about calories changed most on popcorn, with 25% on the pre test thinking it was high in calories, while the post test showed 12%. Knowledge about high fiber foods improved (27.9 to 46.2%), with most change in correctly identifying beans (47.7 to 65.4%) and raisins (59.1 to 69.0%). Practice changes improved: in reading food labels (36.4 sometimes to 38.5% always) and in eating breakfast (eating 0–1 times a week decreased from 15.9 to 7.7%). Knowledge of problem areas improved: lack of activity (52.3 to 61.5%), eating too many sweets (50.0 to 53.8%), and binge eating (18.2 to 23.1%). More reported worse eating habits in college (32.6 to 57.7%). Fewer reported being 5+ pounds overweight (70.5 to 59.1%). Reporting previous “dieting” was 43.2%. Changes ranked as 1st, 2nd, or 3rd choice were needing to exercise, to decrease fat intake, and eat less snacks. Analysis of 94 questionnaires for the 24 hour food recalls intake of the basic food groups showed: milk group average intake of 1.5 servings, slight increase; meat group averaged 1.75, remained constant; fruits/vegetables averaged 2.5, decrease, possibly due to seasonal change; and bread/starch/grain averaged 4.0, increased. The training series with cooks and house-mothers proved most successful in these areas: serving the leanest meats possible, offering more than one vegetable along with a green salad at dinner, and reducing the servings of danish and donuts at breakfast. The nutrition education series with university sorority members and cooks helped increase healthier nutrition choices and improved awareness of the services of the Health Center and is a challenging opportunity for effective health promotion toward Healthy Campus 2000.