Pahwa,Anil. Gruenbacher, Don M. Starrett, Shelli K. and Morocos, Medhat M. 2009. Distance Learning for Power Professionals: Virtual classrooms allow students flexibility in location & time. IEEE Power & Energy Magazine Jan./Feb. 2005:53-58.
This article examines the benefits to distance learning for professionals, particularly those in the engineering field. The article suggests that it is critical to evaluate distance learning with respect to: student learning, pedagogy, delivery media, logistics, and cost. As you would expect, the authors find that the two main benefits to distance learning are flexibility in time and location for those already in the workforce, but suggests that in today's economy, cost-effectiveness is also becoming increasingly important.
Friday, September 30, 2011
Distance Learning for Power Professionals: Virtual classrooms allow students flexibility in location & time
Wednesday, September 21, 2011
CMC Modes for Learning Tasks at a Distance
Paulus, Trena M. 2007. CMC Modes for Learning Tasks at a Distance. Journal of Computer-Mediated Communication. 12 (4): 1322–1345. International Communication Association.
Purpose and Audience
The purpose of the article “CMC Modes for Learning Tasks at a Distance” by Trena M. is to analyze modes of communication for various learning tasks in distance-learning courses. The audience is those in international communication, higher education, and technical communication fields. The article is primarily aimed at those in academia.
Organization
The organization of the article is as follows:
Introduction
In this study, case study and computer-mediated discourse analysis procedures are used to investigate transcripts and individual reflections of 10 small groups of distance learners. The findings reveal that the discussion forum was used significantly more often for conceptual moves and for later phases of the knowledge construction process. Email was used more for social moves, and chat was used more for later phases of knowledge construction. Implications for providing groups with various CMC modes to complete tasks and for advising novice online learners about the affordances of each mode are addressed.
Theoretical Framework
This section states the four research questions asked by Paulus:
RQ1: Which communication mode(s) do experienced distance learners choose as they collaborate on project-based tasks?
RQ2: What do they talk about in each mode?
RQ3: Which phases of knowledge construction are present in each mode?
RQ4: How do the participants choose which modes to use for various aspects of the task?
Method
This article reports findings from a larger study of small group interactions in an online graduate level educational psychology course at a large Midwestern university (Paulus, 2005, 2006). This fully-distance course lasted 12 weeks and covered theories of teaching and learning. During two-week units, the instructor assigned the 21 students to small groups to synthesize and apply the concepts being learned. New groups were formed after every two-week unit so that students could work with different people. The tasks were designed to promote collaboration, as suggested by Hathorn and Ingram (2002b).
Findings
RQ1: Which communication mode(s) do experienced distance learners choose as they collaborate on project-based tasks?
Most groups relied primarily, if not exclusively, on the forum. Seventy-nine percent of all moves were exchanged in the forum. Only two groups, Orange and Plum, used chat. These chat messages accounted for 16% of moves exchanged by the 10 groups. All but two of the groups exchanged at least one email; however, email accounted for only 5% of the moves.
RQ2: What do they talk about in each mode?
A higher percentage of conceptual moves were exchanged in the forum (42%) than logistical (39%), social (16%), or technical (3%) moves. A higher percentage of logistical moves were exchanged in chat (41%) and email (37%). In chat, conceptual moves (28%) and in email, social moves (32%) were the most frequent after logistics. Logistical, social, and technical moves were then grouped together and labeled ‘‘non-conceptual’’ for comparison with moves labeled as ‘‘conceptual.’’ More non-conceptual than conceptual moves were exchanged in all three modes.
RQ3: Which phases of knowledge construction are present in each mode?
Sixty-five percent of the forum moves and 57% of the chat moves were coded as Phase 1 (share information). Chat had a higher percentage of Phase 2 (discover inconsistencies), 3 (negotiate meaning), and 5 (agree on compromise) moves than did the forum. Frequency counts for Phases 2 to 5 were grouped together (and called ‘‘later phases of knowledge construction’’) for further analysis. The forum had more conceptual moves than either email or chat. Later phases of knowledge construction occurred more often in the forum and in chat. There were more logistical moves exchanged in email and in chat. Social moves overall were most common in email.
RQ4: How do the participants choose which modes to use for various aspects of the task?
While groups did use email for a few specific purposes, it was not the primary means of communication. These findings differ from those of Poole (2000), whose students chose to use email rather than chat or the forum for their projects. They differ as well from those of Curtis and Lawson (2001), who found that 85% of students chose email rather than uploading files or using the forum. McLoughlin (2002), in her study of undergraduate groups working online to complete tasks, found that successful teams actively used the forum to share ideas and discuss the specifics of the project.
Discussion
Conclusion
Notes
1 The names of participants and of the course management system have been changed.
2 Students were highly encouraged to communicate within the course system. Moreover, since a portion of their grade was based on team process, it is believed that all communication was captured for analysis.
References
About the Author
Trena M. Paulus [tpaulus@utk.edu] is an Assistant Professor of in the Department of Educational Psychology and Counseling at the University of Tennessee where she teaches courses in research methods and collaborative learning. She investigates meaning-making processes in online learning environments utilizing methods of discourse and narrative analysis.
Purpose and Audience
The purpose of the article “CMC Modes for Learning Tasks at a Distance” by Trena M. is to analyze modes of communication for various learning tasks in distance-learning courses. The audience is those in international communication, higher education, and technical communication fields. The article is primarily aimed at those in academia.
Organization
The organization of the article is as follows:
Introduction
In this study, case study and computer-mediated discourse analysis procedures are used to investigate transcripts and individual reflections of 10 small groups of distance learners. The findings reveal that the discussion forum was used significantly more often for conceptual moves and for later phases of the knowledge construction process. Email was used more for social moves, and chat was used more for later phases of knowledge construction. Implications for providing groups with various CMC modes to complete tasks and for advising novice online learners about the affordances of each mode are addressed.
Theoretical Framework
This section states the four research questions asked by Paulus:
RQ1: Which communication mode(s) do experienced distance learners choose as they collaborate on project-based tasks?
RQ2: What do they talk about in each mode?
RQ3: Which phases of knowledge construction are present in each mode?
RQ4: How do the participants choose which modes to use for various aspects of the task?
Method
This article reports findings from a larger study of small group interactions in an online graduate level educational psychology course at a large Midwestern university (Paulus, 2005, 2006). This fully-distance course lasted 12 weeks and covered theories of teaching and learning. During two-week units, the instructor assigned the 21 students to small groups to synthesize and apply the concepts being learned. New groups were formed after every two-week unit so that students could work with different people. The tasks were designed to promote collaboration, as suggested by Hathorn and Ingram (2002b).
Findings
RQ1: Which communication mode(s) do experienced distance learners choose as they collaborate on project-based tasks?
Most groups relied primarily, if not exclusively, on the forum. Seventy-nine percent of all moves were exchanged in the forum. Only two groups, Orange and Plum, used chat. These chat messages accounted for 16% of moves exchanged by the 10 groups. All but two of the groups exchanged at least one email; however, email accounted for only 5% of the moves.
RQ2: What do they talk about in each mode?
A higher percentage of conceptual moves were exchanged in the forum (42%) than logistical (39%), social (16%), or technical (3%) moves. A higher percentage of logistical moves were exchanged in chat (41%) and email (37%). In chat, conceptual moves (28%) and in email, social moves (32%) were the most frequent after logistics. Logistical, social, and technical moves were then grouped together and labeled ‘‘non-conceptual’’ for comparison with moves labeled as ‘‘conceptual.’’ More non-conceptual than conceptual moves were exchanged in all three modes.
RQ3: Which phases of knowledge construction are present in each mode?
Sixty-five percent of the forum moves and 57% of the chat moves were coded as Phase 1 (share information). Chat had a higher percentage of Phase 2 (discover inconsistencies), 3 (negotiate meaning), and 5 (agree on compromise) moves than did the forum. Frequency counts for Phases 2 to 5 were grouped together (and called ‘‘later phases of knowledge construction’’) for further analysis. The forum had more conceptual moves than either email or chat. Later phases of knowledge construction occurred more often in the forum and in chat. There were more logistical moves exchanged in email and in chat. Social moves overall were most common in email.
RQ4: How do the participants choose which modes to use for various aspects of the task?
While groups did use email for a few specific purposes, it was not the primary means of communication. These findings differ from those of Poole (2000), whose students chose to use email rather than chat or the forum for their projects. They differ as well from those of Curtis and Lawson (2001), who found that 85% of students chose email rather than uploading files or using the forum. McLoughlin (2002), in her study of undergraduate groups working online to complete tasks, found that successful teams actively used the forum to share ideas and discuss the specifics of the project.
Discussion
Conclusion
Notes
1 The names of participants and of the course management system have been changed.
2 Students were highly encouraged to communicate within the course system. Moreover, since a portion of their grade was based on team process, it is believed that all communication was captured for analysis.
References
About the Author
Trena M. Paulus [tpaulus@utk.edu] is an Assistant Professor of in the Department of Educational Psychology and Counseling at the University of Tennessee where she teaches courses in research methods and collaborative learning. She investigates meaning-making processes in online learning environments utilizing methods of discourse and narrative analysis.
Tuesday, July 5, 2011
Saturday, January 16, 2010
Wednesday, January 13, 2010
Resolve to Go Green and Live Healthier
Lose weight. Get fit. Be more active. Eat healthier. These are easily some of the most common New Year’s resolutions ever year—and probably the most failed. Instead of resolving to lead a healthy lifestyle just for the sake of losing weight, why not do something that not only positively affects your health, but also the health of the environment by reducing your carbon footprint. A lifestyle sweeping large metropolitan areas and coastal regions has the growing number of Americans leading healthier way of life by eating less meat in their daily diet.
Numerous studies have consistently found that vegetarians and vegans are, on average, thinner than comparable non-vegetarians are and on average vegetarians have a body mass index about 1kg/m2 lower than that of comparable non-vegetarians, according to a report in Vegetarian Nutrition. When starting to eat a strictly vegetarian diet, you should begin to see a little weight loss within the first week or so. It is common to lose about one pound per week until you approach your ideal weight and reach a plateau. To help things along, keep oily foods — French-fries, peanut butter, salad dressings— to a minimum.
Perhaps one of the most convincing arguments and the most important thing to consider about vegetarianism are the health benefits, especially in today’s fast-food society. The American Dietetic Association states that appropriately planned vegetarian diets are healthful, nutritionally adequate and provide health benefits in the prevention and treatment of certain diseases. Vegetarians do need to watch intake of certain nutrients such as protein, calcium, vitamin B 12, iron and zinc since these nutrients are mainly found in meat and milk products.
According to Neal Bernard, M.D., a member of Physicians Committee for Responsible Medicine, there has never been a better time to switch to a totally meatless diet. Grocery stores and restaurants have more meatless products and more types of fruits and veggies than ever, according to Better Nutrition.
GoVeg.org states that research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters. Vegetarians also have a reduced risk of cancer, coronary artery disease and certain other diseases.
• One of the greatest things about resolving to go veg, aside from health benefits and environmental impact, is that it opens up a wide variety of new foods to explore. Going vegetarian might force you to test our taste buds and take you out of your comfort zone, but what better New Year’s resolution than to experiment with new foods and flavors?
Many Asian, Indian, Thai and Middle Eastern foods are rich in flavor, vegetarian friendly, and considerably healthier than their American counterparts are. Try making veggie fajitas, veggie stir-fry with tofu or experimenting with curries. Many of your favorite recipes can be easily made with a few minor substitutions. Make tater tot casserole using Boca ground crumbles instead of hamburger. Pick up a vegetarian cookbook and get started already!
• Start small. Start by eliminating meat from your diet one day at a time until you are only eating meat once or twice a week—or even less. You could also try gradually eliminating one group of meats at a time. Start by eliminating the meat group you enjoy the least, and gradually work your way to removing the types of meat you eat the most. There are many different variations of vegetarian, such as pollo-vegetarians who occasionally eat only poultry; pesca-vegetarians, who occasionally only eat seafood; and the most common, ovo-lacto vegetarians who do not eat meat, but still eat eggs and dairy products.
• Try everything twice. Different brands and products taste differently, or try preparing meat substitutes in different ways. Browse your local co-op or the health food section of your grocery store and ask for help in choosing the different foods and protein substitutes to meet your needs.
• Don’t lose hope. Just because you couldn’t resist that steak dinner, that cheeseburger or those king crab legs doesn’t mean you should feel bad about yourself. You are still on the road to a healthier lifestyle by varying your diet and eating less processed meat. Try reserving one day of the week to eat meat. You’ll feel better skipping that two-for-one cheeseburger special on Tuesday knowing that you can treat yourself to your favorite meat-filled dish on Friday or Saturday and it will give you strength to say no in the end.
By reducing your meat intake, you’ll also reduce your waistline and your carbon footprint. Even if you don’t make the full transition to a vegetarian lifestyle, by eating less meat and more whole foods and fresh vegetables you’ll be able to experience new foods, feel more alert, energetic and you will start to see the results in no time.
Numerous studies have consistently found that vegetarians and vegans are, on average, thinner than comparable non-vegetarians are and on average vegetarians have a body mass index about 1kg/m2 lower than that of comparable non-vegetarians, according to a report in Vegetarian Nutrition. When starting to eat a strictly vegetarian diet, you should begin to see a little weight loss within the first week or so. It is common to lose about one pound per week until you approach your ideal weight and reach a plateau. To help things along, keep oily foods — French-fries, peanut butter, salad dressings— to a minimum.
Perhaps one of the most convincing arguments and the most important thing to consider about vegetarianism are the health benefits, especially in today’s fast-food society. The American Dietetic Association states that appropriately planned vegetarian diets are healthful, nutritionally adequate and provide health benefits in the prevention and treatment of certain diseases. Vegetarians do need to watch intake of certain nutrients such as protein, calcium, vitamin B 12, iron and zinc since these nutrients are mainly found in meat and milk products.
According to Neal Bernard, M.D., a member of Physicians Committee for Responsible Medicine, there has never been a better time to switch to a totally meatless diet. Grocery stores and restaurants have more meatless products and more types of fruits and veggies than ever, according to Better Nutrition.
GoVeg.org states that research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters. Vegetarians also have a reduced risk of cancer, coronary artery disease and certain other diseases.
• One of the greatest things about resolving to go veg, aside from health benefits and environmental impact, is that it opens up a wide variety of new foods to explore. Going vegetarian might force you to test our taste buds and take you out of your comfort zone, but what better New Year’s resolution than to experiment with new foods and flavors?
Many Asian, Indian, Thai and Middle Eastern foods are rich in flavor, vegetarian friendly, and considerably healthier than their American counterparts are. Try making veggie fajitas, veggie stir-fry with tofu or experimenting with curries. Many of your favorite recipes can be easily made with a few minor substitutions. Make tater tot casserole using Boca ground crumbles instead of hamburger. Pick up a vegetarian cookbook and get started already!
• Start small. Start by eliminating meat from your diet one day at a time until you are only eating meat once or twice a week—or even less. You could also try gradually eliminating one group of meats at a time. Start by eliminating the meat group you enjoy the least, and gradually work your way to removing the types of meat you eat the most. There are many different variations of vegetarian, such as pollo-vegetarians who occasionally eat only poultry; pesca-vegetarians, who occasionally only eat seafood; and the most common, ovo-lacto vegetarians who do not eat meat, but still eat eggs and dairy products.
• Try everything twice. Different brands and products taste differently, or try preparing meat substitutes in different ways. Browse your local co-op or the health food section of your grocery store and ask for help in choosing the different foods and protein substitutes to meet your needs.
• Don’t lose hope. Just because you couldn’t resist that steak dinner, that cheeseburger or those king crab legs doesn’t mean you should feel bad about yourself. You are still on the road to a healthier lifestyle by varying your diet and eating less processed meat. Try reserving one day of the week to eat meat. You’ll feel better skipping that two-for-one cheeseburger special on Tuesday knowing that you can treat yourself to your favorite meat-filled dish on Friday or Saturday and it will give you strength to say no in the end.
By reducing your meat intake, you’ll also reduce your waistline and your carbon footprint. Even if you don’t make the full transition to a vegetarian lifestyle, by eating less meat and more whole foods and fresh vegetables you’ll be able to experience new foods, feel more alert, energetic and you will start to see the results in no time.
Monday, November 30, 2009
Restaurants Going Green
Well now that November is almost officially over, I'll share with you my Nov. article for 605 Magazine on green restaurant practices and PLA (corn-based) biodegradable plastic to-go containers.
You can reduce your carbon footprint and lasting ecological impact on the Earth by taking some of these small steps:
1. Turn off lights when you leave a room. Also, consider unplugging cell phone chargers and other electronic devices or appliances when you are not using them, some waste energy even when not in use.
2. Save water by turning off the faucet while brushing your teeth.
3. You should also consider washing your dishes or laundry on lower cycles. Washing your laundry in cold water reduces the amount of energy to heat all of that wasted water, and preserves the color of your clothes.
4. Ride a bike. Also, try utilizing public transportation, car-pooling, telecommuting or even walking.
5. Buy groceries that are locally grown and in season. Buying locally cuts down on fuel used to transport food and supports local growers.
6. Use less plastic by drinking filtered tap water instead of expensive bottled water.
7. Energy-proof your home by hanging plastic film over your windows during cold winter months.
8. Save energy and money by switching to energy efficient light bulbs, which usually last longer.
9. Buy items in bulk when you can and look for items with minimal packaging. You will save money and waste less.
10. Recycle. It’s almost as simple as putting out the trash, but more environmentally friendly.
The Corn Palace in Mitchell is homage to South Dakota’s rich agricultural history. With the U.S. Department of Agriculture projecting SD to produce a staggering 676.2 million bushels of corn this year and predicting U.S. farmers to break the record for corn produced per acre of land, South Dakota has a lot to celebrate.
Corn is being used in a variety of new and exciting ways, from traditional feed to the growing use of Ethanol in a post-petroleum world and more recently into renewable and biodegradable plastics. Polylactic Acid, or PLA, is a corn derivative that when blended with other materials produces carpet, clothing, film wrap, rope as well as a trend that is sweeping the West Coast and other major metropolitan areas.
Taco Del Mar is a national fast food franchise implementing environmentally friendly practices such as replacing their garbage bags, utensils, straws and to-go containers with biodegradable PLA-based products. Chipotle Mexican Grill uses corn-based gift cards. Kimpton and Westin hotels across the country use corn, sugar and potato-based to-go cups and containers, eliminating non-biodegradable Styrofoam waste.
According to USA Today, even media mogul Ted Turner is in on it, unveiling Ted’s Montana Grill, a chain of restaurants using eco-friendly bags, straws, boxes and fluorescent light bulbs. Turner has also made himself a part of the green restaurant movement, speaking out about ways restaurants can reduce their massive carbon footprints.
Unfortunately, not many restaurants in Sioux Falls have caught on just yet.
Chris Lama, General Manager at Sioux Falls’ Granite City Food & Brewery, would like to use more eco-friendly products instead of the standard Styrofoam to-go boxes, but is bound by corporate policies and procedures—as are many restaurants in the area.
“I know that is something we have considered for our restaurant in the past, but in order to do so, it would have to be implemented in all of Granite City’s 26 restaurants,” said Lama.
Minerva’s in Sioux Falls still uses Styrofoam, according to Executive Chef Chad Howard.
“One of our other restaurants, Grille 26, has gone a lot greener,” he said.
Grille 26 has put thought into using corn-based or other biodegradable take-out boxes and utensils in the future but in the meantime is making other efforts to reduce the restaurant’s carbon footprint.
Farzad Farrokhi, Executive Chef at Grille 26, said Grille 26 uses Energy Star rated appliances and energy efficient back-of-house lighting. Energy Star Certified appliances are rated by the Environmental Protection Agency (EPA) and while they may have a higher initial cost, they are more energy efficient than comparable products and cost restaurants and consumers less money in the end. Grille 26 also uses an all-green chemical product line that is less harmful on the environment and comes in recyclable containers.
The average American meal travels about 1,500 miles to get from farm to fork, according to the Green Restaurant Association (GRA). By purchasing foods that are grown locally and are in season, consumers and restaurants alike can significantly reduce the amount of gas used to transport meat and produce. The Co-op Natural Foods is a small locally owned grocery store that buys and sells environmentally friendly products from local retailers such as Wilde Prairie Winery, Svec Farm and Cook family eggs.
According to GRA, the average U.S. restaurant produces 50,000 pounds of garbage annually; much of this waste is completely avoidable with proper recycling and composting efforts. In 2005, the U.S. generated 245.7 million tons of waste. That’s 4.54 pounds of waste per person, per day. These unsustainable patterns cause over-crowded landfills, land, water and ground pollution and long-term economic impacts from unsustainable resource use.
Proper recycling is the obvious solution to this problem, but not many restaurants properly separate and recycle or compost their waste. Not only does recycling reduce waste in landfills and air-polluting incinerators, it provides materials for post-consumer recycled products. Proper waste-management can save energy, natural resources and money. According to the GRA, in 2001-2002 a medium-sized Certified Green Restaurant in San Diego saved $2,220 per year by implementing a recycling program. Many restaurants already purchase materials in bulk to reduce wasted packaging.
Biodegradable PLA plastics make restaurants even more efficient and environmentally conscious because they do not have to be recycled separately; they decompose naturally. Purchasing these corn-based products is not only environmentally friendly; it supports local corn-growers, giving back to the environment and local economy in more ways than one.
You can reduce your carbon footprint and lasting ecological impact on the Earth by taking some of these small steps:
1. Turn off lights when you leave a room. Also, consider unplugging cell phone chargers and other electronic devices or appliances when you are not using them, some waste energy even when not in use.
2. Save water by turning off the faucet while brushing your teeth.
3. You should also consider washing your dishes or laundry on lower cycles. Washing your laundry in cold water reduces the amount of energy to heat all of that wasted water, and preserves the color of your clothes.
4. Ride a bike. Also, try utilizing public transportation, car-pooling, telecommuting or even walking.
5. Buy groceries that are locally grown and in season. Buying locally cuts down on fuel used to transport food and supports local growers.
6. Use less plastic by drinking filtered tap water instead of expensive bottled water.
7. Energy-proof your home by hanging plastic film over your windows during cold winter months.
8. Save energy and money by switching to energy efficient light bulbs, which usually last longer.
9. Buy items in bulk when you can and look for items with minimal packaging. You will save money and waste less.
10. Recycle. It’s almost as simple as putting out the trash, but more environmentally friendly.
Thursday, October 15, 2009
How I survived the Awful Death...
It's the beginning of cold and flu season, which means I am sick. I work in the restaurant industry, and on any given day I come into contact with almost 100 people or more, and roughly one in five of those people are carrying "the awful death." Half of my co-workers are sick. In the last 3-4 days, I've left the house about twice.
I've spent a lot of time the last few days raiding bathroom cabinets for vitamins and medicine, and only today found Tamiflu. This isn't a product endorsement, I just took my first one three minutes ago, so it probably won't help me at all, but I wish I found it sooner. According to the product Web site, if taken within two days of experiencing symptoms, Tamiflu helps stop the flu virus from spreading throughout the body. Or, if you've been exposed to someone with the flu, it can be taken as a preventative measure. I'm not exactly sure how this is possible, but if you're like me, you're willing to try just about anything to avoid the awful death.
Hydration is always key, especially when you are sick. Since contracting the awful death, I've a gallon of grapefruit/orange juice and an entire box of tea. Mint tea is great for opening up those nasal passages, and lemon tea with a dollop of honey soothes sore throats. And don't forget to drink plenty of water. This is especially important if you have a fever.
A hot and steamy bath or shower helps soothe aches and pains, and can also clear up nasal passages. I purchased some SudaCare Shower Soothers in lavender-mint in a small sampler from the Cub Foods discount rack a while ago and I thought they were awesome. I've even used them to feel refreshed after a hard night of drinking and would go as far as to say they could cure a hangover. Upon further Internet investigation, however, they appear to be pretty expensive and I probably wouldn't purchase them at full price.
Nasal decongestant spray is wonderful, but apparently addictive? Not according to Mayo Clinic asthma and allergy specialist James T. Li, M.D. Well, that's a relief, because I go through quite a lot of it throughout the winter months.
I also found these tidbits of information taped to a package of Kleenex from MSU Student Health Services that I would like to share with you:
My boyfriend brought me a can of Amy's No Chicken Noodle Soup (I'm a vegetarian), but I refused to eat it for a day or two because I was skeptical. Usually, I don't care for imitation meat products, since I already don't like the taste of meat, and I never liked canned chicken noodle soup anyway. I was wrong, this soup is DELICIOUS. Perfect for those cold winter days when you're stuck at home with the awful death. It's also low fat, no cholesterol, dairy-free, lactose-free, treenut-free, vegan and certified Kosher. Granted, a serving does contain 540mg of sodium.
I've spent a lot of my time the last few days editing this blog and watching season two of "Mad Men" (I know, I'm behind). I'm not sure why the dates don't appear on this template, so if you know how to fix that, or have any other suggestions, please let me know.
I also made some vegetarian chili.
Here's my recipe:
Basically, toss those all in a large pot and simmer for half an hour or until the vegetables are tender. It's great to make a large batch and freeze for a warm, hearty meal any time you're too sick to cook or go out to eat.
I've spent a lot of time the last few days raiding bathroom cabinets for vitamins and medicine, and only today found Tamiflu. This isn't a product endorsement, I just took my first one three minutes ago, so it probably won't help me at all, but I wish I found it sooner. According to the product Web site, if taken within two days of experiencing symptoms, Tamiflu helps stop the flu virus from spreading throughout the body. Or, if you've been exposed to someone with the flu, it can be taken as a preventative measure. I'm not exactly sure how this is possible, but if you're like me, you're willing to try just about anything to avoid the awful death.
Hydration is always key, especially when you are sick. Since contracting the awful death, I've a gallon of grapefruit/orange juice and an entire box of tea. Mint tea is great for opening up those nasal passages, and lemon tea with a dollop of honey soothes sore throats. And don't forget to drink plenty of water. This is especially important if you have a fever.
A hot and steamy bath or shower helps soothe aches and pains, and can also clear up nasal passages. I purchased some SudaCare Shower Soothers in lavender-mint in a small sampler from the Cub Foods discount rack a while ago and I thought they were awesome. I've even used them to feel refreshed after a hard night of drinking and would go as far as to say they could cure a hangover. Upon further Internet investigation, however, they appear to be pretty expensive and I probably wouldn't purchase them at full price.
Nasal decongestant spray is wonderful, but apparently addictive? Not according to Mayo Clinic asthma and allergy specialist James T. Li, M.D. Well, that's a relief, because I go through quite a lot of it throughout the winter months.
I also found these tidbits of information taped to a package of Kleenex from MSU Student Health Services that I would like to share with you:
Should I get the flu vaccine? I'm not sure. Some years I get it, and some years I don't. I never really notice a difference either way, sooner or later it's going to get me. There's no escaping it. And what is the deal with this FluMist vaccine spray?
- According to Louis Harris and Associates, "Bless you!" is the most common response to a sneeze.
- DiscoveryHealth.com shares that the average cough releases and explosive burst of air moving at speeds up to 60 mph.
- The Spanish flu epidemic of 1918 killed 20 to 40 million people worldwide.
- The average preschooler gets six to 10 colds each year. Adults can get between one and three.
- Despite what your mother or grandmother told you, going out in cold weather with a wet head will not make you sick. Colds and flu are caused by viruses.
- The Web site tos.beastlet.com reports that the average sneeze propels 100,000 bacteria into the air at an average speed of 103.6 mph.
- Animals catch colds, too. Some of the species which may suffer include chimpanzees, gorillas, horses, cattle and cats.
My boyfriend brought me a can of Amy's No Chicken Noodle Soup (I'm a vegetarian), but I refused to eat it for a day or two because I was skeptical. Usually, I don't care for imitation meat products, since I already don't like the taste of meat, and I never liked canned chicken noodle soup anyway. I was wrong, this soup is DELICIOUS. Perfect for those cold winter days when you're stuck at home with the awful death. It's also low fat, no cholesterol, dairy-free, lactose-free, treenut-free, vegan and certified Kosher. Granted, a serving does contain 540mg of sodium.
I've spent a lot of my time the last few days editing this blog and watching season two of "Mad Men" (I know, I'm behind). I'm not sure why the dates don't appear on this template, so if you know how to fix that, or have any other suggestions, please let me know.
I also made some vegetarian chili.
Here's my recipe:
- 2 red onions, chopped
- 2 garlic cloves, minced
- 3 celery ribs
- 2 zucchinis
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
- 1 can kidney beans, 1 can black beans
- 1 14 oz. can of stewed tomatoes
- 2/3 cup of tomato sauce
- 1 small can of tomato paste
- 1 tsp. cumin, coriander, cinnamon and chili powder (each)
- 1 bay leaf
- 2 Tbsp. brown sugar
- A dash of Frank's Red Hot or your favorite hot sauce, to taste.
Basically, toss those all in a large pot and simmer for half an hour or until the vegetables are tender. It's great to make a large batch and freeze for a warm, hearty meal any time you're too sick to cook or go out to eat.
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