Tag Archives: Health
Linfield students are fortunate to have safety precautions in place that protect them when their health is at risk because of excessive alcohol consumption.
Medical clemency is a policy in place on campus for students for exactly this purpose.
The Oregon State Legislature is in the process of forming House Bill 4094 into a written law for the purpose of saving teen lives, as the medical clemency law would allow under-age drinkers to not be charged if they called for help.
Not all colleges and universities are graced with medical clemency.
Willamette University, Lewis & Clark College, and Pacific University had no information available on their websites stating if they had a medical clemency policy.
There are many positive aspects for having a medical clemency policy for students.
Though some may argue that it’s just a way for people to get out of trouble if they were drinking too much, it can also be a lifesaver for those that did consume too much alcohol and who require medical assistance.
The policy covers a large gap of “gray area” for students who are worried that they might get into trouble for under-age drinking, but ultimately, they are helping save a friend’s life.
As long as students cooperate with police and are clear that a friend is in need of medical attention, the police usually cooperate well, and with House Bill 4094, they are ensured medical clemency from the police.
Students should continue to remain vigilant and take advantage of Linfield’s medical clemency policy when a friend’s life is in danger.
Though many students don’t want to have to deal with explaining to authorities what happened and why their friend(s) are so sick it is always worth it to contact people that can help.
Don’t risk a friends life by not acquiring for medical attention when we are fortunate enough to have a school that values the health and safety of its students.
1 bag of frozen shelled edamame
1 tablespoon of garlic powder
Salt and pepper to taste
1 tablespoon of olive oil
1/4 of grated parmesan cheese
1. Put all of the ingredients together
2. Bake for 20 min at 400 degrees
1 whole wheat tortilla shell
2 tablespoons of low sodium marinara sauce
2 tablespoons of mozzarella cheese
3 oz. ground pre-cooked turkey
1. Layer the sauce, cheese and meat on the tortilla
2. Cook at 425 for 12 min
Baked Carrot and Sweet Potato Fries
1 sweet potato, washed and cut into 1/2 inch wide strips
6-8 carrots, washed and cut into 1/2 inch wide strips
2 tablespoons olive oil
2 tablespoons dried herbs (try parsley, rosemary, or thyme)
1 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips. In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.
2. Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 35-40 minutes, or until golden brown and crisp. Keep an eye on them making sure not to burn. Serve with garlic aioli.
Recipe from Wishful Chef
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter $
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2 inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
Recipe from myrecipes.com
Gilberto Galvez/Features editor
Gilberto Galvez can be reached at firstname.lastname@example.org
Senior Colin O’Brochta was awarded the Lawrence A. Golding Scholarship through the American College of Sports Medicine for his contributions to local health.
O’Brochta, an exercise science major, currently leads Linfield’s Student Nutrition and Activity for Kids program (SNACK), which was started several years ago and works in conjunction with the Physicians Medical Center in McMinnville.
The Lawrence A. Golding Scholarship is awarded by the ACSM to two undergraduate students nationally who have made significant contributions to their community’s health, fitness and education. O’Brochta applied for a similar scholarship last year but did not win.
This was his second time applying for a scholarship through the ACSM and this time his persistence and hard work paid off.
“I think that applying for this scholarship, even though I did not win it last year, was a good lesson for me and anyone who is interested in advancing in their field of study to stay persistent,” O’Brochta said.
The set-back also taught O’Braochta to have confidence in his skills and abilities even if set-backs and disappointments did sometimes get in the way.
O’Brochta worked with previous SNACK coordinator Sara Peterson (class of 2013) this past summer in order to transition into leading the SNACK program. O’Brochta and other volunteers and physicians help counsel over-weight and obese children and their parents into achieving and maintaining healthy lifestyles.
“Last year I volunteered to help with the program’s activity sessions,” O’Brochta said. “I loved working with the kids so I decided to take on a leadership role to help expand and grow the program.”
Winning the scholarship has inspired O’Brochta to continue to try and make a difference in the lives of the people around him and his community.
He also expresses that being awarded with an honor of this caliber will continue to push him to strive more both academically and personally.
“It serves as a reminder that I really can do a lot to impact their lives with what I have learned from my time here at Linfield,” O’Brochta said.
The SNACK program without a doubt was a key factor in O’Brochta’s growth and success in the Exercise Science program. O’Brochta admits that his success would have been limited without the help and the opportunities given to him from Linfield, specifically Janet Peterson– associate professor of health, human performance and athletics, and faculty fellow for academic advising–, the Physicians Medical Center, and all the students who volunteer with the SNACK program.
“The credit for any success from the SNACK program should really be given to the group of people who each do their part and as a whole make a difference in our community” O’Brochta said.
O’Brochta will receive $1,000 this spring and complimentary registration to the 2014 ACSM Summit in Atlanta, Ga., in April to accept his award. A story about him will also appear in ACSM’S “Health and Fitness Journal.”
Camille Weber/Sports Columnist
The Fundamentals of Exercise Physiologyclass hosted an open-house event showcasing a program called Fueling for Fitness, which encourages students to exercise and eat a healthy diet, on Nov. 14 in the Health, Human Performance and Athletics building.
Fundamentals of Exercise Physiology is a course necessary for students majoring in athletic training, physical education and nursing. Students in the class are required to create a project every year, but this year’s group decided to plan a project that connected to fellow Linfield students.
“It’s much more relevant to students on campus,” said Maddie Webb, who is an athletic training major.
During the open-house, the hosting students gave out free food from a cookbook they created. The cookbook is full of healthy recipes, and a free online edition can be found athttp://exphysblog.wordpress.com/.
“It gives them easy recipes and shows them food can still taste good, even if it’s healthy,” Webb said.
Many students are not familiar with weight lifting equipment in the weight room. And with the recent addition of many new weight sets, students are given all the more reason to be hesitant about using them. This is why students in charge ofFueling Fitness decided to demonstrate how to properly operate the equipment available to all of the Linfield community.
“It’s a shame to see people not work out because they don’t know how to,” Webb said.
During the event, the Fueling Fitness organizers led interested individuals throughout the workout facilities, teaching them how to correctly use the weight sets.Students also created videos demonstrating how to use weight room equipment. To check out these videos, visit:http://www.youtube.com/user/linfieldexsci.
“Just to be able to work out and have some confidence, instead of feeling out of place when they go work out,” physical education major Tyler Steele, said about what he hopes students will get out of the demonstrations.
The open-house also offered free body composition tests, blood pressure tests, a raffle and a competition to see who had the strongest grip.
Fuel Fitness started as a class project to educate the Linfield community about safe gym exercises and healthy nutrition.The students in the class hope to havefinished their project making a positiveimpact on all who visited their event.
Carrie Skuzeski can be reached email@example.com