A promotion, “Focus on Fiber”, was held in a university residence hall dining center during National Nutrition Month to raise awareness about the health benefits of high fiber, low fat foods and to encourage increased use of these foods. The program included an inservice for cooks as well as a promotion for students that made use of messages on the menu hotline, point-of-choice information, bulletin board displays, and table tents. Inservice objectives for the cooks were to be able to analyze a recipe to determine whether it is a low fat product and to describe how this product relates to the food guide pyramid. Through a learning activity the cooks compared traditional recipes with recipes for new menu items that combine pasta and/or vegetables with small amounts of meat. During the promotion, the point-of-choice information cards were changed each meal, and the menu hotline messages were changed daily. The menu hotline is popular with students and is accessed by calling 581-FOOD. During the week of the promotion, students who called the hotline heard not only the menu, but a brief nutrition education message related to the fiber theme. On the last day of the promotion, 100 surveys were distributed to students. Of the 94 surveys returned, 78% reported being aware of the promotion and 24% reported that they had selected more fiber-rich foods. Table tents were cited most often as being the most helpful part of the promotion, followed by point-of-choice information, bulletin boards, and hotline messages. The promotion did catch the attention of diners, including cooks. According to the survey, the promotion did result in more high fiber foods being selected. Cooks have continued to make suggestions about revising recipes to reduce fat content. While the menu hotline was reported least often as being the most helpful part of the promotion, further investigation could determine how to use it more effectively for nutrition education. Using a variety of methods to convey the message seemed to be helpful to cooks and students.