Nutrition education to prevent obesity in school-aged children

About 15.3% of children ages 6-11 are obese; an 8% increase since 1980. The National Health and Nutrition Examination Surveys have provided nationally representative data on health statistics since the 1960’s. Comparing these surveys, the growing rates of childhood obesity are undeniable, as are the increasing rates of children diagnosed with type 2 diabetes, hypertension, and multiple other conditions associated with obesity. A multitude of theories on the factors that contributed to this trend have been proposed and among those are increasing portion sizes, consumption of high-fat and/or energy-dense fast foods and soft drinks, and an increasingly sedentary lifestyle. Nutrition education is vital to reversing the obesity trend. Using breakfast as a module, school-aged children in southeast Michigan were education regarding the health benefits of breakfast, calcium and cereal fiber. The nutrition education presentations that took place within grades k-2 classrooms, themed around Dexter’s Laboratory, a popular televised cartoon on the Cartoon Network, were age-appropriate, interactive and educational. Using the same theme, the school breakfast program aimed to increase student participation by hosting a Dexter’s Laboratory breakfast. Participation increased by 11-17 students. The outcomes of my experience reinforce my belief that age-appropriate nutrition education is effective

Reasonable Accommodation Under the ADA

This brochure is one of a series on human resources practices and workplace accommodations for persons with disabilities edited by Susanne M. Bruyère, Ph.D., CRC, SPHR, Director, Program on Employment and Disability, School of Industrial and Labor Relations – Extension Division, Cornell University. Cornell University was funded in the early 1990’s by the U.S. Department of Education National Institute on Disability and Rehabilitation Research as a National Materials Development Project on the employment provisions (Title I) of the ADA (Grant #H133D10155). These updates, and the development of new brochures, have been funded by Cornell’s Program on Employment and Disability, the Pacific Disability and Business Technical Assistance Center, and other supporters

Leveraging Digital Communities of Practice: How Asynchronous Digital Collaboration Afforded a Complex Reading/Writing Dialogue for Secondary School Students

This dissertation examines a case study of a research unit taught to secondary school students with the inclusion of an asynchronous digital collaboration with college students. Over consecutive school years, two classes of high school seniors and two classes of college students, despite being geographically separated by more than 90 miles, worked together in multiple reading and writing exchanges within an online community as they read a primary text and as the secondary school students wrote research papers. This study seeks to understand the effects of this unit on the secondary school students’ thinking, reading, and writing skills, focusing specifically on the inclusion of an authentic, responsive audience and the affordances of pedagogically-driven technology integration in the classroom

ILR Impact Brief - Community College Websites and Barriers to Access

[Excerpt] Community colleges, on average, serve 335 students with disabilities, although that number climbs to 5,000 at the largest college surveyed for this project. Nearly all community colleges that participated in the survey rely on the web for a variety of student services, but only half have instituted requirements regarding web accessibility for individuals with disabilities. Actual evaluations of accessibility and ease of use revealed that none of the websites analyzed complied with all federal standards on accessibility, and many web pages encompassed usability obstacles (e.g., unfamiliar terminology, unintuitive navigation schemes, and hard-to-read design elements) that affected disabled and non-disabled individuals alike

Web-Based Student Processes at Community Colleges: Removing Barriers to Access

Colleges and universities are making extensive use of the Internet for collecting admission and financial aid applications. Benefits from online application services are enjoyed by both the educational institution and the prospec¬tive student who applies online. It is vital that web sites offering these services be made accessible so that students with disabilities are afforded the same benefits of online applications as their non-disabled peers. Cornell University’s Employment and Disability Institute was funded by the U.S. Department of Education’s National Institute on Disability and Rehabilitation Research (NIDRR) to conduct a project with the following three objectives: 1) survey student services professionals at community colleges to examine the extent of use of the internet for providing services and the awareness of internet accessibility issues, 2) evaluate a sample of community college websites for accessibility and usability by students with and without disabilities, and 3) develop a toolkit for improving access to internet-based services at community colleges

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking.

Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder

Zum Zusammenhang von pädagogischer Qualität in Kindertageseinrichtungen und Familien und dem Sprachstand von Kindern

März 200

S2E15: Why do we toss 33% of food we produce when people are hungry?

Almost a billion people in the world are food insecure, and each year we throw away about one-third of the food we produce. Susanne Lee, executive-in-residence at the Maine Business School, and Peter O’Brien, a senior majoring in economics, examined the issue of food waste and have some possible solutions