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12 October 2020 | Story Dr Cindé Greyling | Photo Supplied
Myths of mental health
Exercise and nutrition can work wonders for your mental health – you don’t even have to ‘feel like’ or ‘enjoy’ moving around and eating well for it to work – it does its thing anyway.

Nowadays, people talk about mental health like it is the common cold – which is good! But do you know what it really means? Being mentally healthy does not only refer to the absence of a mental illness but includes your emotional and social well-being. One would almost want to add physical well-being too, since a healthy body does indeed support a healthy mind. However, since so many people consider themselves ‘mental health experts’, some myths have been sold as truths.

Myth #1 – You are doomed.
Nope. Never. You are never doomed. There is always help. Mental-health therapies range from self-help, talk therapy, medication, to hospitalisation in some cases. Somewhere on this spectrum of treatments, there will be something that works for you. But you must be willing to get the help and do the work. For starters, exercise and nutrition can work wonders – you do not even have to ‘feel like’ or ‘enjoy’ moving around and eating well for it to work – it does its thing anyway.

Myth #2 – It won’t affect you.
It may. Research suggests that one in five people may suffer from a mental illness at some point in their lives. Being well now does not mean that it will stay that way. Biological and environmental factors both impact your mental health. Hopefully not, but at some point, you may experience an event that affects your mental health.

To remain integrated in a community is always beneficial
for anyone suffering from a mental or physical condition.

Myth #3 – Someone struggling with mental health must be left alone.
Hardly! To remain integrated in a community is always beneficial for anyone suffering from a mental or physical condition. You do not need to fix them, but to remain a friend. Continue to invite them, even if they decline. Do not judge, and do not try to understand. Just stay around.

Go and be kind to yourself, and to those around you.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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