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07 June 2018 Photo Supplied
Emotional safety during examinations

Mid-year exams have begun and with crunch time comes emotional upheaval. However, it is manageable and should not deter you from the end-goal of succeeding in your studies while maintaining high mental health standards.

“The exam period is a time when stress and anxiety levels are higher than usual. Stress can be positive and help you stay motivated and focused. However, too much stress can be unhelpful and can make you feel overwhelmed, confused, exhausted and edgy,” says Dr Melissa Barnaschone, Director of Student Counselling and Development at the University of the Free State (UFS).

According to Helpguide.Org: Trusted guide to mental & emotional health, “Mental and emotional health is about being happy, self-confident, self-aware, and resilient. People who are mentally healthy are able to cope with life’s challenges and recover from setbacks. But mental and emotional health requires knowledge, understanding, and effort to maintain. If your mental health isn’t as solid as you’d like it to be, here’s the good news: there are many things you can do to boost your mood, build resilience, and get more enjoyment out of life.”

For further details on topics including: Building Better Mental Health, Emotional Intelligence Toolkit, Benefits of Mindfulness, Improving Emotional Intelligence (EQ), Cultivating Happiness, visit the Help Guide. 

Dr Barnaschone has a few tips on how Kovsies can better approach academic anxiety during the examination period. Here is what she has to say:

News Archive

Good quality wheat essential for bread production
2016-11-29

Description: Robbie Lindeque Tags: Robbie Lindeque 

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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