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13 September 2019 | Story Rulanzen Martin | Photo Sonia Small (Kaleidoscope Studios)
#UFSRun4MentalHealth
The #UFSRun4MentalHealth is an initiative to create awareness around mental health.

Bringing hope to the millions of South Africans suffering from mental illness, is the message the #UFSRun4MentalHealth team wants to resonate when they take on the 1 075 km distance between Bloemfontein and Stellenbosch.  

On Friday 20 September 2019, three teams of enthusiastic runners from the Faculty of Health Sciences and Organisational Development and Employee Wellness at the University of the Free State (UFS) will embark on the first UFS mental-health awareness run to Stellenbosch. Each runner will complete 9 km each day. “We will be passing on the baton of hope. There is hope, and no one is alone,” says Burneline Kaars, Head of Employee Wellness at the UFS. 

The #UFSRun4MentalHealth run will end on the campus of Stellenbosch University (SU) on 25 September 2019, with the symbolic handover of the baton of hope to a representative of the SU management. 

Team Blue

Team Blue. From the left: Jo-mari Horn, Patrick Kaars, Burneline Kaars, Riaan Bezuidenhout, George Dumisi, and Eugene Petrus.
(absent: Hendrik Blom)

#UFSRun4MentalHealth part of larger project

“This initiative is our effort to mitigate the impact of inactivity experienced by our students and staff on their productivity and mental health. The purpose is to raise awareness and motivate people to get active,” says Burneline. Through this effort, the UFS is demonstrating care for student and staff well-being. 

“Well-being is not only the responsibility of the organisation or university, but the responsibility of all of us,” says Prof Francis Petersen, Rector and Vice-Chancellor. “This initiative also demonstrates care – to look after one another, to take care of one another –from the organisation to our people, but also among ourselves.” 

Prof Petersen points out that the #UFSRun4MentalHealth forms part of a larger UFS project called ‘Project Caring’. He is also hopeful that the team’s effort to change the perception of mental health will encourage discussion and openness in the towns they will visit on their way to Stellenbosch.

Team Red. From the left: Arina Meyer, Nico Piedt, Brenda Coetzee, Justin Coetzee, Elna de Waal, De Wet Dimo, and Tertia de Bruin.

Team Red. From the left: Arina Meyer, Nico Piedt, Brenda Coetzee, Justin Coetzee, Elna de Waal, De Wet Dimo, and Tertia
de Bruin.

Putting care into action

“With this run to Stellenbosch, we are putting care into action,” says Susan van Jaarsveld, Senior Director, Human Resources. 
According to the South African Depression and Anxiety Group, 16% or about 9 million of South Africa’s adult population suffer from a mental disorder. “With this increased awareness, we hope that people will share their mental-health diagnoses and that this campaign will help to reduce the stigma surrounding mental health.”  

The #UFSRun4MentalHealth also links to the mission of the UFS Department of Human Resources to create an environment not only for high performance, but for optimal performance.

The sponsors of this initiative are BestMed, Standard Bank, Shell, Annique Health and Beauty, Xerox, Bidvest Car Rental, Media24, Kloppers, New Balance, Clover, Futurelife, Mylan, Pharma Dynamics, and the SA Society of Psychiatrists

Team White. From the left: Thys Pretorius, Lynette van der Merwe, Leon Engelbrecht, Arina Engelbrecht, Teboho Rampheteng, Belinda Putter, and Lucas Swart.

Team White. From the left: Thys Pretorius, Lynette van der Merwe, Leon Engelbrecht, Arina Engelbrecht, Teboho Rampheteng,
Belinda Putter, and Lucas Swart.

 


News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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