|Tuesday, June 18, 2013
A Message from Dr. Tim Barnett:
The Stress Diet
1 piece of whole wheat bread
8 oz. of skim milk
4 oz. lean broiled chicken breast
1 cup of steamed zucchini
1 Oreo cookie
Rest of the package of Oreo cookies
1 qt of chocolate chip mint ice cream
1 jar of hot fudge
2 loaves of garlic bread
Large mushroom and pepperoni pizza
Large pitcher of root beer
3 Baby Ruth’s
Entire of cherry pie
The Joy of Stress
Ever had one of those days during the year where the work was stressful and your
diet was just shot?
I know I have had a few of those days. It is one of the reasons I am
grateful for summer.
Summer provides an opportunity for staff members to catch their breaths and complete
projects they were waiting to work on until there was adequate time. There are reports that
need to be submitted, budgets that need finalized, and phone calls made to students
who have been admitted to UIS to ensure they will be enrolling for fall. The list goes on!
This break between spring and fall semesters is a time to prepare for the coming year, whether it’s freshmen orientation, purchase of supplies, completion of contracts, and finalization of plans for the new academic year.
It’s also a time for vacations and getting away from the office for a week or two. There are places to go, sites to see, friends or family to visit. There is time to play golf or softball, relax by the pool or beach, BBQ, and read that book that you received for Christmas or other holiday that you haven’t yet opened.
Summer gives us all an opportunity to step away from stress and re-energize.
I want to say thank you for all your hard work this past year. Please make sure you
relax this summer and take some time for yourself in order to be re-energized and ready
when new and returning students arrive for the 2013-2014 year at UIS.
back to top
Multicultural Competence Focus
Annual Spring Student Affairs Retreat Held
Student Affairs staff attending the annual spring retreat gained insights into multicultural competence and learned that defining and exploring multicultural competence involves understanding their own cultural backgrounds in addition to honing our self-awareness of the societal and other lessons we have been taught.
Gaining such insights helps improve communication with members of diverse populations.
For example, Lori Atkinson said cultural differences can influence one’s personal perceptions.
Liz Steinborn said, “We cannot presume how another person’s identities influence their life. That’s why we need to take the time to get to know ourselves and the students we’re serving.”
The retreat focused on multicultural competence and offered the following workshops:
- Closing the Wage Gap through Self-Empowerment: Gale Kilbury and Angela Evans
- Difficult Diversity Conversations: Clarice Ford and Kerry Poynter
- Find the Ultimate Workplace Advantage: JT Timmons
- Visas, International Students and Comfort Zones- Oh my! – Lori Atkinson
- Multiple Dimensions of Identity: Understanding Ourselves – Liz Steinborn
- Military Service Members and Veterans; Transitioning to Campus and Community: Cathleen Cassavant, Judy Shipp, Valerie Gephardt
- What Does it Mean to Have a Disability as a College Student?: Sarah Weaver
In summarizing activities during the 2012-2013 school year, Student Affairs staff offered such examples as promoting multicultural awareness and competence:
- Revised intake forms at the Cox Children’s Center that include families with two mothers or two fathers.
- Encouragement by the Diversity Center of the Shop and Save supermarket to provide more Hispanic food options.
- An increase in international students enrolled at UIS and more international students living on campus.
- Day of Silence, Safe Zone training sessions, and Peer Education “Inqueery” program.
- Student Life reported that out of 83 student organizations at UIS, 19 fit a multicultural description.
- Volunteer Center was involved in the MLK Day of Service, which found 50 UIS students (including members of Alternate Spring Break, Black Male Collegiate society, Leadership for Life, International Student Organization, and the Alpha Phi Omega Service Fraternity) participating. Volunteers distributed safety information to residents of Springfield neighborhoods identified by the local chapter of the American Red Cross as experiencing the most fires in the last two years.
- The Women’s Center helped sponsor campus observances of “1 Billion Rising” and “Take Back the Night.”
Recipients of the annual Student Affairs Awards:
Mentor of the Year – Mark Dochterman, Director of the Volunteer and Civic Engagement Center.
Quality Service – Keith McMath, Assistant Director of Housing and Residential Life.
Vice Chancellor’s Award – Gerald Joseph, Director of the Office of Financial Assistance.
Student Affairs Award for Excellence – Brian Clevenger, Director of Records and Registration.
Students First – Mary Umbarger, Student Organization and Leadership Coordinator
Student Affairs New Professional, Zach Berillo, Resident Director, Lincoln Residence Hall.
A special thanks to Chris Ryan and Tisha Palmer for providing a wonderful lunch, despite the fact that Brian Clevenger was said to have eaten all the bacon!
back to top
Summer Update: Mark Your Calendars
Stars Lounge summer operating days and hours: 11 a.m. to 7 p.m., Monday-Friday, during the summer semester and closed during interim weeks.
Welcome Week is Aug. 23-Sept. 2, and the theme is UIS: Welcome to the Big Leagues! There will be traditional events such as Frederick Winters, a hypnotist, and a concert, along with new events such as a 3K Spirit Run! Please visit the Welcome Week website for more details. http://www.uis.edu/studentlife/traditions/welcomeweek/
Bring Your Lunch and Join a Summer Picnic
Student Life has planned three summer picnics, open to the campus community, from 11:30 a.m. to 1:30 p.m.
• June 18, Student Life Plaza.
• July 2, UIS Pond.
• July 16, Stars Lounge Patio.
Student Organization Priority Registration
Student organization priority registration for 2013-2014 begins Aug. 5 and runs through Sept. 15.
Food Emporium Hours
Summer days and hours for the Food Emporium are 8 a.m. to 4 p.m Monday through Friday until Aug. 26. Capitol Perks, Capitol Grill, and the LRH Grab and Go are closed for the summer and will resume regular hours of operation on or about Aug. 26.
Summer Rec Sports Schedule
TRAC Hours: Weekdays 11 a.m. – 9 p.m. and Weekends Noon – 4 p.m.
Intramural Events (Free for all Rec Members)
June 17 - Horseshoe Singles at Rec Park, 7 p.m.
June 27 – 4v4 Sand Volleyball at Rec Park, 6 p.m.
July 10 – 3-on-3 Basketball at Rec Park, 7 p.m.
Outdoor Adventure Trips (Prices vary; visit www.uis.edu/recsports)
June 21 – Guided Canoe/Kayak Trip on Sangamon River
July 27-28 – Camping and Hiking at New Salem State Historical Site
Group Exercise Classes (free for all Rec Members)
Mondays – Yoga from 12:30-1:20pm; Zumba from 1:30-2:20pm; Cardio Kick from 2:30-3:20pm
Tuesdays- Yoga from 12:30-1:20pm; Hard Core from 6:00-6:20pm; Body Conditioning from 6:30-7:20pm; Lower Body Blast from 7:30-7:55pm
Wednesdays- Hard Core from 6:00-6:25pm; Body Conditioning from 6:30-7:20pm; Lower Body Blast from 7:30-7:55pm
Fridays-Zumba from 1:30-2:20; Cardio Kick from 2:30-3:20pm; Body Conditioning from 5:00-5:50pm
Rec Sports Annual Golf Outing Set
Rec Sports Annual Golf Outing – Thursday, July 11 at Edgewood Golf Club in Auburn. Register by Wednesday, July 3rd at 5 p.m. by stopping by the Rec Sports office. Cost for 18-holes, cart, and lunch is $30 for all UIS Rec Members and $45 for all other participants.
back to top
By Jay Swenson,
Assistant Director, Intramurals and Club Sports
With summer weather upon us (or at least when it shows up between the storms) wanting to exercise outside is common and a great idea--as long as you prepare. When the weather is warmer, the chance for dehydration is greater. Here are just a few tips on how to stay hydrated this summer:
1) Make sure you hydrate before exercising. This not only will help you get a better workout in, but will basically give you a good base of hydration to work with.
2) Snack on foods that are full of water such as watermelon or celery. Not only is this hydrating, but it’s a healthy alternative to many sugary or fatty snacks.
3) Try to cut down on soda drinking. This is the toughest one for me. If you cannot give up soda completely, try mixing in some water throughout the day. One other suggestion is to drink sparkling water as it’s still fizzy but healthy.
4) Drink water before meals. This helps you stay hydrated and also helps prevent overeating.
5) Finally, keep a water-filled, reusable water bottle with you at all times. As time goes on, this becomes a habit, and you don’t even realize that you are drinking water all day.
As for what type of water bottle? That’s definitely a personal preference. Options include classic hard plastic Nalgene bottles, aluminum water bottles that stay colder, and plastic squeeze sports bottles. I would say the main concern would be to look at the lid, if there is one. If you plan on casually drinking water from the bottle, the lid shouldn’t matter. If you plan on using it for biking or any other activity where you will be exercising harder, I’d go with a squeeze bottle with a top that lets water out easily. Recreational Sports offers a nice, hard plastic water bottle for $5.
back to top
Among the Many Graduation Memories
Kari O'Doran receives her lavender cord and certificate from Chancellor Koch
Dontea O'Neal receives the "OUT! Front Activist Award" from Dr. Ford, Associate Vice Chancellor for Student Services.
back to top
Members of Asian Student Organization Tour Area Historical Sites
Students from the Asian Student Organization spent several recent days traveling central Illinois learning about the 1800s. They visited New Salem and all the Lincoln sites, and in May, traveled to the Clayville Spring Festival, where they participated in a variety of activities.
Judy Hughes Assumes New Position
Fall Move-In Day in August 2003 was Judy Hughes’ first day at UIS as Chief Clerk in the Department of Residence Life.
From that first busy day on, colleagues say Judy worked with many to provide the best student service possible.
Judy recently transitioned into a new position with the Center for Teaching and Learning.
“As we congratulate Judy on her advancement and success, we take a moment to realize how much our division is supported by employees like Judy. I think it would be a fitting and welcomed gesture to thank all the support staffers in our division for the diligent and exemplary services they provide,” says Barbara Wheatley, a Housing Resident Director and Newsletter Committee member.
back to top
Recipes for that Summer Meal
We asked Geoffrey Evans, Food Service director and Newsletter Committee member, to come up with some easy-to-make, tasty recipes for a summer meal, whether it’s for a picnic, on the patio or deck, or served in your own kitchen or dining room.
4 cups tomato juice
1 minced onion
1 minced green pepper
1 chopped cucumber
2 cups chopped tomatoes
2 chopped green onions
1 clove minced garlic
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried Tarragon
1 teaspoon dried basil
1 teaspoon sugar
Salt and pepper to taste
In blender or food processor combine all ingredients and blend until well combined.
Chill at least two hours before serving.
Turkey Waldorf Pockets
½ cup quartered seedless grapes
½ cup chopped apples
½ cup chopped celery
4 tablespoons mayonnaise
4 tablespoons yogurt
4 pita pockets, halved
8 large lettuce leaves
1 pound cooked (sliced) turkey.
Mix fruit, celery, mayonnaise and yogurt in bowl until well combined. Refrigerate
Line each pita with lettuce leaf and several slices of turkey. Stuff with a scoop of chilled fruit mixture.
Black bean and Couscous salad
1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoons red wine vinegar
½ teaspoon ground cumin
8 chopped green onions
¼ cup chopped fresh cilantro
1 cup frozen corn
2 (15oz) cans black beans
Salt and pepper to taste
Bring chicken broth to boil and stir in couscous.
Cover and remove from heat. Let stand for five minutes.
Combine oil, lime juice, vinegar and cumin. Add green onion, red pepper, cilantro, corn and beans.
Fluff the couscous and add to bowl with the vegetables and mix well. Season with salt and pepper and refrigerate until ready to serve.
Oatmeal Applesauce Cookies
4 tablespoons butter
1 cup brown sugar
½ cup granulated sugar
½ cup applesauce
1 ½ cup oats
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup raisins
Preheat oven to 350 degrees. Mix butter and sugar until well combined. Add egg and applesauce.
Mix in remaining ingredients and mix well.
Using a table spoon, drop cookies on greased cookie sheet 2 inches apart.
Bake 13 to 15 minutes.
back to top
Looking to July 4:
Some trivia tidbits
As with many holidays, the Fourth of July celebration includes food, drink and the realization of how fortunate we are as a nation.
From the outset, Americans celebrated independence on July 4, because it is the date shown on the Declaration of Independence rather than on July 2, which was the actual date the resolution of independence was approved in a closed session of Congress.
As for culinary fare on July 4, Americans consume more hot dogs on July 4 than on any other day of the year, according to the National Hot Dog and Sausage Council. Last year, the council predicted that on July 4, 2012, Americans would consume 155 million hot dogs, enough to stretch from L.A. to D.C. five times, with hot dogs left over.
Fireworks, first authorized by Congress for July 4, 1777, are an enduring legacy. The American Pyrotechnics Association estimates that more than 14,000 fireworks displays light up U.S. skies each Fourth of July.
For additional July 4-relaterd information, including the three U.S. presidents who died on July 4, see http://newsfeed.time.com/2012/07/04/10-things-you-didnt-know-about-the-fourth-of-july/#ixzz2Vpqa4beE
And for two trivia quizzes:
back to top
Student Affairs Newsletter Committee Members
Debra Landis, Chair
Student Affairs web site: