Secondary Trauma: How Does It Impact Educators

Students are facing more adverse traumatic experiences at an early age in their lifetime. When students enter school, their teachers begin to take on new roles and often learn and encounter the trauma alongside of these students. Secondary trauma in educators is on the rise and many do not know how to manage it. This literature review will examine the impacts that secondary trauma has on teachers, how it shapes and impacts teachers’ roles in education, what causes secondary trauma, and how teachers can adapt and overcome the impacts and implications that secondary trauma causes in their professional and personal lives. Teachers are key members for supporting students in mental health and helping them cope with the trauma. Teachers need to identify secondary trauma in their lives and begin to cope with it using self-care strategies so they are effectively able to be present with their students and not feel the major impacts that secondary trauma can cause in their mental health. This literature review finds that school leaders are the key to investing in educators by providing professional development in trauma, secondary trauma, and self-care to help prevent negative impacts from secondary trauma that can ultimately lead to teacher burnout

Allen Namminga Letter

A letter from a former student of Theora England, Allen Namminga, given to her on her retirement.https://nwcommons.nwciowa.edu/theorareflections/1015/thumbnail.jp

Quality Assurance (QA) Programs for Livestock Production

A major goal of the livestock industry is to produce a high-quality product for consumers. All livestock groups (beef, dairy, pork, and sheep) have developed quality assurance (QA) programs to help producers meet consumer expectations. The focus of QA programs in the past has been to address issues such as drug residue avoidance and/or elimination and to reduce quality defect in the meat produce. More recent consumer concerns about microbial contamination with organisms such as E. coli O157:H7, Salmonella, and Campylobacter, have prompted QA programs to begin to address pathogen reduction strategies on the farm. By participating in these programs, livestock producers are sharing the responsibility for safe, quality food production

An Overview of Escherichia coli 0157:H7

This document provides an overview of Escherichia coli in regards to what it is, what are some symptoms, when it was discovered, how it is transmitted, and several other factors

Trichinosis Prevalence from Farm to Table

Trichinosis is a foodborne disease caused by the parasite (worm) Trichinella spiralis. Many meat-eating animals, including humans, can be infected with trichinosis. In humans, the incidence of infection depends upon the number of Trichinella larvae ingested. The initial sign of trichinosis infection in humans is gastroenteritis. Symptoms may include vomiting, diarrhea and abdominal pain. Many cases are mild and generally go by unnoticed or are confused with other foodborne illnesses with similar symptoms

Health Risks of Drinking Raw (Unpasterurized) Milk

Why be concerned about drinking raw milk? All milk and milk products have the potential to transmit pathogenic (disease-causing) organisms to humans. All the nutritional components that make milk and milk products an important part of the human diet also support the growth of these pathogenic organisms. People who prefer, for whatever reason, to drink raw milk face the greatest risk of contact with these pathogens. Dairy producers selling or giving raw milk to friends and relatives put them at risk for foodborne illness

Competitive Exclusion Products for Reducing Pathogens in Poultry

Salmonella is an important foodborne pathogen that may contaminate up to 90% of poultry. Contamination of poultry begins on the farm – very early in the chick’s life. Most research by the poultry industry to decrease Salmonella contamination has been focused in this area

Bovine Neonatal Cryptosporidiosis - Prevalence and Public Health Issues

Cryptosporidiosis (crypto), a disease affecting both animals and humans, is caused by the organism Cryptosporidium. This is not a bacteria or virus but a group of parasitic protozoans (single-celled organisms that live off other organisms). There are several species of Cryptosporidium, most of which infect only specific species of animals

Effect of Source and Level of Supplemental Protein on Performance of Postpartum Range Cows

Two postpartum grazing trials were conducted from early March to mid May in consecutive years to determine the effects of supplemental rumen escape protein on the performance of spring calving beef cows grazing native range. Simmental x Angus cows were allotted within 7 to 14 days of calving to three supplement treatments formulated to provide equal amounts of energy from corn, soybean meal, and a combination of blood meal and corn gluten meal. Cows supplemented with corn lost more weight than cows supplemented with soybean meal. Supplemental escape protein did not improve weight gains over the soybean meal supplement. Supplemental treatments did not affect cow body condition, percentage of cows cycling, or calf performance. Results from this trial indicated that supplemental escape protein did not improve cow performance over that of a more rumen degradable protein source such as soybean meal

Effects of Level of Concentration on Utilization of Mature Prairie Hay by Steers

A trial involving total tract digestibility and ruminal in situ disappearance was conducted to determine effects of level of concentrate supplement on utilization of mature prairie hay by beef steers. Supplemental treatments included CONTROL (no supplement) and combinations of corn and soybean meal to provide .66 1b of ruminally degradable protein from increasing amounts of concentrate supplement (LOW = 2.16 Ib/day, MEDIUM = 6.28 Ib/day, and HIGH = 10.38 Ib/day). Steers receiving higher levels of concentrate supplements (MEDIUM and HIGH) exhibited decreased intake (P\u3c.01) and digestibility (P\u3c.01) of mature prairie hay. Supplementation with the low level of high crude protein supplement (LOW) resulted in improved dry matter intake (P\u3c.01) and digestibility (P\u3c.02) of mature prairie hay. Apparent dry matter digestibility of the total diet increased (P\u3c.05) as level of concentrate supplement increased. Supplementation with the high level of concentrate supplement (HIGH) decreased disappearance of dry matter (P\u3c.05) and neutral detergent fiber (P\u3c.05) from the rumen and depressed ruminal pH (P\u3c.01) at 4, 8, and 12 hours post-supplementation. Results of this trial confirm the benefits of low levels of high crude protein, all natural supplements on utilization of mature forages and indicate that high levels of high starch supplements will depress utilization of mature prairie hay