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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

Research into surrogate milk important to wildlife conservation
2017-05-08

Description: Prof Garry Osthoff  Tags: Prof Garry Osthoff

Prof Gary Osthoff from the UFS Department of
Microbial, Biochemical and Food Biotechnology,
will soon work on a milk formula for elephants.
Photo: Supplied

Research is being done at the University of the Free State (UFS) to analyse and synthetically imitate the unique milk of various wildlife species. This research is not only of scientific value, but also serves the conservation of South Africa’s wildlife species. At the forefront of this research is Prof Garry Osthoff from the Department of Microbial, Biochemical and Food Biotechnology.

Orphaned rhino calf pulled through with surrogate milk

“There is still a lot of research to be done. Naturally the research is of scientific importance, but with surrogate milk having the same composition as the mother’s milk of a specific species, orphaned calves or cubs of that species could be pulled through during a difficult time of weaning. Bearing in mind that exotic animals fetch thousands and even millions of rands at auctions, it goes without saying a game farmer will do everything possible to provide only the best nourishment to such an orphaned animal. In such a case, synthetically-manufactured milk would be the right choice,” says Prof Osthoff.

The fruits of his research were recently demonstrated in Germany when a rhino calf was left orphaned in the Leipzig Zoo. Prof Osthoff’s article: “Milk composition of a free-ranging white rhinoceros during late lactation” was used as a directive for applying surrogate milk for horse foals (which is already commercially available), since the composition of horse and rhino milk largely corresponds. The surrogate milk was used with great success and the rhino calf is flourishing. He mentions that such an orphan is often given the wrong nourishment with the best intentions, resulting in the starvation of the animal despite the amount of cow’s milk it devours.

With surrogate milk having the same
composition as the mother’s milk of a
specific species, orphaned calves or
cubs of that species could be pulled
through during the difficult time
of weaning.

Milk formula for baby elephants in the pipeline
With baby elephants left orphaned due to the increase in elephant poaching for their ivory, several attempts have been made to create a milk formula in order to feed these elephants. To date, many elephants have died in captivity from side effects such as diarrhoea as a result of the surrogate formula which they were fed.

Prof Osthoff recently received a consignment of frozen milk which he, together with researchers from Zimbabwe, will use to work on a milk formula for elephants. They are studying the milk in a full lactation period of two years. During lactation, the composition of the milk changes to such an extent that a single surrogate formula will not be sufficient. Four different formulas should probably be designed.

Prof Osthoff says that of the different species he has researched, elephants are the most interesting and deviate most from the known species.

Although his research to develop surrogate milk is adding much value to the wildlife industry, and although he finds this part of his work very exciting, his research focus is on food science and nutrition. “What is currently authentic in milk research is the study of the fat globules with content, the structure and composition of the casein micelle, and the prebiotic sugars. The knowledge which is gained helps to improve the processing, development of new food products, and development of food products for health purposes,” says Prof Osthoff.

 

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