Latest News Archive

Please select Category, Year, and then Month to display items

Making mental health conversations trend

20 October 2022 | Story Valentino Ndaba | Photo Valentino Ndaba

The UFS community, in partnership with various stakeholders, commemorated World Mental Health Day on 10 October 2022.

About 400 million people globally suffer from mental or neurological disorders and psychosocial problems. Mental disorders, much like physical ones, differ in severity. The Department of Health distinguishes between transient (such as an acute stress disorder), periodic (such as bipolar disorder, characterised by periods of exaggerated elation followed by periods of depression), and long-lasting and progressive (such as Alzheimer’s disease) disorders.

Mental health issues such as depression, anxiety, substance abuse, and job stress are the most common conditions. It is not only the individuals suffering from these problems who are affected, but also their families, co-workers, and the broader community. An interplay between biological, psychological, social, and environmental factors results in mental health conditions.

Mobilising efforts in support of mental health
Internationally, the month of October has been declared Mental Health Awareness Month, with 10 October being the day on which Mental Health Day is observed. The objective is to educate the public about mental health and to reduce the stigma that people with mental illness are often subjected to. To mark the day, the University of the Free State (UFS) Student Counselling and Development (SCD) Office, KovsieHealth, and the student mental health advocacy organisation, Next Chapter, held an activation at the Thakaneng Bridge on the Bloemfontein Campus. This followed a silent walk from the campus’ main gate to the bridge.

Chairperson of Next Chapter, Lehlogonolo Sebjetseba, emphasised the significance of commemorating Mental Health Day. “The importance of observing this day is to continue raising awareness about mental health and to further reduce the stigma around mental health. We did this by introducing students to different psychosocial support organisations such as Alnisa Continua, Panda, the Befrienders, and more. These organisations cater specifically for students’ mental well-being,” said the second-year Industrial Psychology student.

Raise awareness of mental health issues
On 12 October 2022, the Division of Organisational Development and Employee Well-Being, together with the Department of Human Resources (HR), presented a Mental Health talk by award-winning journalist and author, Marion Scher, on the Bloemfontein Campus. The talk touched on preventive mental health interventions, breaking the silence around mental health issues, and guidelines on how to provide support to those affected by mental health problems.

Scher further explained bipolar disorder and schizophrenia, as well as the difference between a bad day and clinical depression. Guidance was provided on avenues to explore when seeking mental health assistance, and advice was offered on what to do if you think someone is having suicidal ideation. In addition, the division has made available the Mental Health Awareness Month Toolkit, which employees can access for free online.

Mental health is a global priority
The overall objective of World Mental Health Day is to raise awareness of mental health issues around the world. This year’s national theme is ‘Mental Health and Well-being for All: Promoting Mental Health in Physical and Virtual Spaces’, which is based on the global theme: ‘Making Mental Health and Well-Being for All a Global Priority’. This is in line with Sustainable Development Goal number three, which focuses on good health and well-being.

SCD and HR will continue to host events throughout the year that encourage students and staff to protect and improve their mental health. These are some of the upcoming events:

Health Survival Guide webinar (students):
Date: 21 October 2022
Time: 10:00
Venue: Blackboard

Self-care webinar (students):
Date: 1 November 2022
Time: 12:00-14:00
Venue: Blackboard

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

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept