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30 July 2019 | Story Valentino Ndaba | Photo Barend Nagel
HR Kovsie Care
The great poet Virgil once said: “The greatest wealth is health.”
The World Health Organisation (WHO) recently listed burnout as an occupational phenomenon in the 11th Revision of the International Classification of Diseases. Although not classified as a medical condition, its imprint on employees’ health status is absolute. 

The hallmark of any conducive workplace is its ability to assist employees to successfully manage stress. The Occupational Development and Employee Wellness Division at the University of the Free State’s (UFS) Department of Human Resources (HR) continues to make concerted efforts to ensure the good mental and physical health of all staff members.

Solving an occupational dilemma

Burnout is characterised by feelings of energy depletion, increased mental distance from one’s job, and reduced professional efficacy. Over the past few years HR has launched various preventive programmes for support and academic staff as well as service workers.

One of these initiatives is the Power Hour sessions which are hosted at lunchtime across all campuses. These interactive platforms cover topics ranging from pain, emotional intelligence, bullying, healthy eating habits, resilience and anxiety. 

Fitness as a stress reliever

Over the years what were known as Takkie Tuesdays and Thursdays have evolved into “Take a Break & Feel the difference”. Staff members take 30-minute walks during lunchtime to boost productivity, confidence, energy levels, concentration and creativity while reducing stress symptoms and preventing lifestyle illnesses.

“Our mission is to cultivate a culture of health and wellness. We believe that when the culture is conducive it affects staff performance. The main purpose is to create an environment where people are mentally and physically well,” said Burneline Kaars, head of the wellness division.

Caring is sharing knowledge

True to its tagline “Care”, which stands for: Create, Attract, Retain, Excellence, the division works around the clock to care for staff members’ mental wellbeing. This includes referring those who need curative measures for free counselling provided by Careways.

Another way through which the division inspires employees to enrich their minds, bodies and souls is the Workout@Work programme that offers cardio exercises after office hours and the Pedometer Challenge which tracks physical movement throughout the day.

“It all boils down to being more active. It gets people to leave the office, enjoy the sun, and become more creative and energised,” says Arina Engelbrecht, Employee Wellness Specialist. 



News Archive

Nanotechnology breakthrough at UFS
2010-08-19

 Ph.D students, Chantel Swart and Ntsoaki Leeuw


Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil. 

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)  

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

 

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.  

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za  
18 August 2010
 

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