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Putting mental health in the spotlight through filmmaking

20 October 2022 | Story Gerda-Marié van Rooyen

Using her experience in theatre and her passion for students, Gali Mokgosi, Residence Head of House Madelief, helps students explore and implement skills to cope with the demands of university life. A Health and Wellness coordinator for residence life, she helps improve their lives by teaching them the value of sufficient sleep, nutrition, exercise, recreation, positive coping strategies, healthy social and sexual relationships, and a sense of belonging within residences.

Mentoring and supporting university students

As a former English lecturer for first-year students, this go-getter saw an urgency to mentor and support university students. In 2016, she landed a job as residence head and resigned from lecturing to focus on theatre and residence affairs. Soon after her appointment, she and her colleague, Nthabiseng Mokhethi, Residence Head of House Ardour, were asked to coordinate the Residence Life Health and Wellness portfolio at a time when there were many suicide attempts and mental health issues, and drug and alcohol abuse plagued residences.

“Our main responsibility as Health and Wellness coordinators is to support Residence Committee Health and Wellness representatives (RCHW) in their respective residences. We facilitate training for RCHW peers and help them to think broadly about how campus life inside and outside the classroom – including residence life – affects and is affected by the physical, mental, and spiritual health of its students.”

Using film to address topical issues

With an honours degree in Drama and Theatre Arts, this UFS alumna knew she had to adapt to virtual means for her portfolio to continue supporting students during COVID-19.

“There was a need for intervention, and I saw an opportunity to close this gap by helping students through their challenges using films. I wrote films that directly address the challenges students were/are facing. Being a residence head, content for my films is always under my nose, and the storyline is undeniably relevant to them.”

Mokgosi wrote and produced four films for the various student support offices, with the help of Shibashiba Moabelo, Institutional HIV/AIDS Programme Coordinator at Kovsie Health, and Pulane Malefane, Assistant Director: Residence Life. These films are, I am, Triggers, Versus me, and Monate jou lekker ding.

This scriptwriter says when students can identify themselves in a story, they tend to gravitate towards a solution as suggested by the story. Students across the University of the Free State’s (UFS) three campuses act in the films. After watching a film, students engage with each other and receive tools to explore the story and reflect on the outcomes as suggested by the film.

Proving her sensitivity for inclusiveness, she had an opportunity to be part of the art skills exchange programme in Deaf theatre at Gallaudet University, Washington, DC. She also presented a research paper in Athens, Greece.

Mokgosi is looking forward to experiment with Deaf films in 2023.

Asked how she looks after her mental health, she reveals: “I take care of my mental health through prayer and meditation. I believe the first place to prosper is through my spiritual life. God is my strength from day to day. He is my all in all. Without Him, I will fall.”

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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