The Fitness Center is open to current students, faculty and staff members of NOVA. The Fitness Center is located in the CE Building of the Annandale Campus, Room 102B and is equipped with various machines and equipment for all levels of conditioning including:
- Recumbent Bicycles
- Machines for Torso
- Medicine Balls
- Stability and BOSU Balls
- Resistant Bands
Students must show their current NOVA ID to the fitness attendant each time they wish to enter the Fitness Center. After signing in, they may work out at their own risk.
The Annandale Fitness Center offers an initial fitness assessment designed to evaluate your current level of fitness. The components which are evaluated include Cardiorespiratory Fitness, Muscular Strength and Endurance, Mobility, and Body Composition. This evaluation takes approximately an hour and may be used by students, faculty and staff at NO CHARGE!
Cardiorespiratory Fitness: Assesses predicted maximal oxygen consumption and is used to determine your cardiovascular endurance level. The higher this number, the more fit you are!
Muscular Strength and Endurance: Determines your maximum strength in the upper and lower body using a one rep max test. Muscular endurance assesses how well you are able to sustain a certain exercise. A timed sit up and push up test will be used to evaluate endurance of the core, chest, and tricep muscles.
Mobility: Assesses range of motion in the lower and upper extremities of the body including ankle, knee, hip and shoulders. This will be assessed by performing a deep squat and shoulder mobility test.
Body Composition: Ratio of lean tissue to fat tissue mass using a Bioelectrical Impedance measuring device.
Getting Started: After completing your initial assessment, the Fitness Center offers five 30-minute personal training sessions in order to help you develop an individualized fitness program that will help you reach your goals! Stop by the fitness center and make an appointment with Jennifer or Rolando. You can also send an email request to email@example.com or firstname.lastname@example.org, or call 703.323.2137 to make an appointment.
Click for Fitness Center Hours.
- Fitness Center Rules
- Intramural Sports
Fitness Center Rules
- Current NOVA ID is required for all fitness center users. Individuals without a current NOVA ID will not be permitted to use the facility.
- Water & sports drinks are permitted. NO FOOD.
- Appropriate footwear and clothing is required. No open toe footwear.
- Treat others respectfully. Use of profanity is not permitted.
- Know your limitations and use a spotter when necessary.
- Always wipe down equipment after using.
- Failure to adhere to the fitness center rules may result in expulsion from the facility, the incident will be recorded, and the police will be called if necessary.
- Personal belongings may NOT be left in the weight room while exercising; lockers are provided for your convenience and safe-keeping of personal belongings. You may check out a locker key for day use only using your NOVA ID. Lockers must be emptied and the key returned after each use in order to receive your NOVA ID back, or you must pay $5 fine for lock.
- Sports balls (soccer, basketball, and volleyballs) are available for check out using your NOVA ID at the front desk. The ball number you checked out must be returned in order to receive your NOVA ID. No exceptions.
- The Fitness Center is for workouts, intramurals, and college athletic events only. Loitering, (hanging out, congregating) is not permitted in the Fitness Center or the CE building. Students hanging out will be asked to relocate to another location.
Nutrition is an important element to fitness and wellness. Obtain a nutritional analysis or try a healthy recipe to help regain energy or help work towards your fitness and health goals! Make an appointment today by emailing us at email@example.com.
Recipes on a Budget
Curried Chick Peas with Spinach
• 2 Tbsp olive oil $0.32
• 1 small onion $0.47
• 2 cloves garlic $0.16
• 1 inch fresh ginger $0.16
• 1½ Tbsp curry powder $0.45
• 8 oz spinach (fresh or frozen) $1.36
• 1 (15 oz.) can tomato sauce $0.59
• 1 (29 oz.) can chickpeas $1.89
1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
2. Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
3. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
Chorizo Sweet Potato Chili
• 3 links (3/4 lb.) Mexican chorizo $2.51
• 1 medium onion $0.42
• 2 cloves garlic $0.16
• 1 medium (1 lb.) sweet potato $1.00
• 1 (14.5 oz) can diced tomatoes $0.69
• 1 (15.5 oz.) can kidney beans $1.09
• 1 (15.5 oz.) can black beans $1.12
• 1 (6 oz.) can tomato paste $0.55
• 1 Tbsp chili powder** $0.30
• ½ tsp cumin $0.05
• ½ tsp oregano $0.05
• 2 cups water $0.00
• 1 bunch green onions $0.69
1. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.
Hearty Black Bean Quesadillas
Total Cost: $6.61
Cost Per Serving: $0.66
• 1 (15 oz.) can black beans* $0.56
• 1 cup frozen corn kernels $0.48
• ½ small red onion $0.44
• 1 clove garlic $0.08
• ¼ bunch fresh cilantro $0.21
• 2 cups shredded cheese $2.50
• 1 batch taco seasoning $0.34
• 10 taco sized tortillas $2.00
1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
*Can use dry black beans and cook in a slow cooker using this method. It’s easy, requires almost no effort, and is about ⅓ the cost of a can of beans.
Southwest Chicken Skillet
Total Cost: $5.21
Cost Per Serving: $1.30
• 1 cup uncooked long grain white rice* $0.33
• 1 cup salsa $0.88
• 1.5-2 cups precooked shredded chicken $0.93
• 1 (15 oz.) can black beans $1.08
• 1 Tbsp chili powder** $0.30
• 1¾ cups chicken broth $0.23
• 1 cup shredded cheese $1.20
• 2-3 green onions, sliced $0.26
1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 30 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
3. After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
*Brown rice can not be directly substituted for white rice in this recipe. Brown rice requires more liquid and a longer cooking time than white rice.
**Chili powder is not red chile powder. Chili powder is a mild blend of spices used to season chili.
Monday Tuesday Wednesday Thursday Friday
5:00 p.m. - 7:00 p.m.
4:00 p.m. - 5:00 p.m.
5:00 p.m. - 7:00 p.m.
4:00 p.m. - 7:00 p.m.