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04 March 2021 | Story Leonie Bolleurs

Organisational Development and Employee Well-being in the Department of Human Resources at the University of the Free State will again present the successful ‘I Am’ employee wellness short-learning programme.

The programme is also supported by well-known South Africans, including Miss South Africa and Miss World 2014, Rolene Strauss, and the survivor and motivational speaker, Alison Botha. It has been developed to help improve the well-being of employees in all seven areas of wellness (physical, psychological, spiritual, environmental, emotional, social, and financial).  

You have control over your wellness

Strauss says it is important to look after your mental wellness in order to maintain balance and productivity at home and at work. According to her, employees who are thriving, happy and productive, set the table for a thriving organisation. 

Botha, who survived a horrendous crime in 1994, says we cannot always control what happens to us, but we always get to choose how to respond in these circumstances. The lockdown during the COVID-19 pandemic is a good example; we cannot control the lockdown, but we can control our wellness during the lockdown. She recommends the ‘I Am’ employee wellness short-learning programme. “By choosing to take part in the programme, you can show yourself how much you value and care for yourself and for your wellness,” she says.

Carmine Nieman, industrial psychologist and counsellor from Organisational Development and Employee Well-being, says that, through various activities and methods, they aim to empower employees to increase their own personal and work-related well-being. She believes that this programme will further encourage employees to reach their full potential in both their work and personal lives.  
 
The central theme of this short-learning programme is: ‘I am … a great person with great potential’.  

Practical programme will motivate and inspire

According to Nieman, this is a registered eight-week short-learning programme that will require about two hours per week to complete one unit. “This programme will motivate and inspire employees to improve their well-being by participating in weekly sessions consisting of various activities developed to facilitate an improved understanding of well-being and to build skills in well-being.”

Completion of this registered programme will empower employees to not just increase their well-being in the present but will also equip them to increase their well-being in the future. – Carmine Nieman

This practical programme (where you complete certain activities to learn skills in well-being, e.g. coping, anger management, dealing with depression, dealing with anxiety, identifying strengths, self-care techniques, sleeping techniques, and EQ) will be presented online and will take approximately two hours of your time per week. The programme is very flexible, with no specific scheduled contact sessions, allowing you to complete it in your own time and space.

“Completion of this registered programme will empower employees to not just increase their well-being in the present but will also equip them to increase their well-being in the future,” she says. 

It is presented free of charge for employees of the UFS. 

Persons who are not UFS employees and who are interested in doing the programme, are also welcome. Although the programme opened for registration today (3 March 2021) and will start on 5 April 2021, companies from outside the university are welcome to negotiate their own specific dates that will suit the needs of their teams. Please contact Nieman to enquire about the cost. 

As it is a registered short-learning programme, all employees (both UFS and external employees) who participate in the programme will receive a certificate as well as credits upon completion of the course. 

For more information, please email: IAmWellnesssLP@ufs.ac.za You are also welcome to direct questions to Nieman on niemancl@ufs.ac.za 

See also graphic for more information.



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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