Archive for category the health

Bottled Water vs Tap Water

Bottled Water vs Tap Water

Bottled water’s environmental impact:

  • 60 million plastic bottles a day are disposed of in America alone!
  • Massive amounts of greenhouse gases are produced from manufacturing the plastic bottles.
  • Millions of gallons of fuel are wasted daily transporting filtered tap water around the world.
  • It requires three times as much water to make the bottle as it does to fill it… it is an exceptionally wasteful industry.
  • Eight out of 10 plastic water bottles become landfill waste.
  • Plastic bottles take 700 years before they begin to decompose in a landfill.

Using Brita filters is really a second safety step if you’re concerned about pollutants in the tap water.  In terms of taste as being a deciding factor, use bottled for your drinking water if you’re having it plain; if you’re mixing it with other things like squashes or fruit juices, filtered or straight from the tap will suffice.  But yes, the salty taste of our tap water due to the reverse osmosis plant puts people off, but as safety is concerned, water services corporation run hundreds of tests, and keep our water clean and safe, so much so, that it has more regulations of control and safety on our tap water, than what goes in European and local bottled water.

Resources : http://www.maltatoday.com.mt/2009/08/30/t9.html / http://www.maltatoday.com.mt/2009/10/25/t12.html / http://www.insidethebottle.org/malta-tough-questions-about-plastic-bottles /

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Tomatoes for Healthier Skin

Recent studies including a paper from the British Society for Investigative Dermatology, have shown that a component of tomatoes could protect your skin from UV damage such as sunburns, it’s the known antioxidant lycopene.  According to ststistics, approximatly 85% of lycopene in the western diet comes from tomatoes only, and the best place to find it is in tomato paste.
The BBC documentry ‘The Truth About Food’ conducted tests to establish whether eating tomato paste could help protect the skin from UV damage and UV-induced reddening. They took 23 women who were used to burning merely at the sight of the sun and asked half of them to eat 55g of tomato paste every day for 12 weeks (giving them 16mg of lycopene).

“an unbelievable 30% increase in skin protection”

After 12 weeks of rigorously following the tomato paste diet, the women were retested through a re-exposure test. The results showed that the volunteers on the lycopene diet had a 30% increase in skin protection.

This doesn’t mean that you should stop using sun block but it’s good to know that simply by increasing tomatoes in your diet you can help protect your skin from the daily sun damage which happens without us even realising.

Source : http://news.bbc.co.uk/2/hi/health/7370759.stm / http://www.bbc.co.uk/sn/humanbody/truthaboutfood/young/tomatoes.shtml

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TransFats in Malta

In recent years, trans-fats have risen to the top of the food-and-health agenda. A number of studies have linked trans-fats to coronary heart disease and, as a consequence, food manufacturers, governments and consumers are increasingly concerned about trans-fats: what they are, which foods they appear in and how consumption of them may affect health.

Trans-fats: a brief history

About 100 years ago the discovery was made that liquid oils could be converted to solid fats (which were more useful in food manufacture) by a procedure called hydrogenation. As hydrogen was added to liquid unsaturated oil it gradually became a solid saturated fat (also called a hydrogenated fat).

After the Second World War the process for making hydrogenated and hardened fats from cheaper sources of vegetable oils was widely adopted. Margarines were developed and marketed as alternatives to butter, and vegetable shortenings increasingly replaced the animal fats in cooking.

As early as 1975 a group of scientists led by Mr Leo Thomas at what is now the University of Glamorgan in South Wales suspected that eating partially hydrogenated fats had a connection with death from coronary heart disease. The suspected link between the consumption of trans-fats and this illness was subsequently investigated at the Harvard School of Public Health in the US. It is now generally accepted that trans-fats are actually worse for the health than the saturated animal fats they were designed to replace.

Food-labelling and trans-fats

There has been increasing acceptance by governments that the risks to consumers of eating trans-fats in quantity cannot be ignored. In 2003 Denmark became the first country to introduce laws to control the sale of foods containing trans-fats. In the same year, Canada required that the presence of trans-fats be shown on food labels, and in the following year the Canadian government essentially banned the use of trans-fats in food altogether.

In January 2006 it became law in the US that the content of trans-fats has to be specifically listed on food labels. There is a complication to this, however, because foods containing less than 0.5g of trans-fats per serving can be labelled as being free from them. Furthermore, the regulations only apply to food labels: food sold in restaurants and canteens are not covered by this law.

However, in December 2006 New York City’s Board of Health ‘banned’ many trans-fats from the city’s restaurants, prompting similar moves in Philadelphia, Montgomery County in Maryland, and the Boston suburb of Brookline. The first phase of the regulation applies to oils, shortening and margarines used in cooking and as spreads, in recipes that contain more than a half-gram of trans-fat per serving.

The second phase, in July 2008, extended the ban to include trans-fats used in bread and cakes, prepared foods, salad dressings and oils used for deep-frying or in dough or cake batter. Similar ‘bans’ are being proposed in a growing number of cities, towns and states across the US.

What are trans fats?

Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.  Another name for trans fats is “partially hydrogenated oils.”  Look for them on the ingredient list on food packages.

Why do some companies use trans fats?

Companies like using trans fats in their foods because they’re easy to use, inexpensive to produce and last a long time.  Trans fats give foods a desirable taste and texture.  Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times in commercial fryers.

How do trans fats affect my health?

Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.  Eating trans fats increases your risk of developing heart disease and stroke.  It’s also associated with a higher risk of developing type 2 diabetes.

Why did trans fats become so popular if they have such bad health effects?

Before 1990, very little was known about how trans fat can harm your health.  In the 1990s, research began identifying the adverse health effects of trans fats.

What foods contain trans fats? and how do I avoid them?

“In the UK and many other European countries the situation is complicated. Although there is no specific requirement for the labelling of trans-fats on food labels, some manufacturers have started to do so voluntarily. Most of the margarines and vegetable shortenings on supermarket shelves now show the products as being ‘virtually free of trans-fats’; on the other hand products such as cakes and biscuits that include hydrogenated fats in the ingredient lists do not often mention trans-fats. Food manufacturers and suppliers are increasingly turning the absence of trans-fats into a marketing claim for their products. In the UK, in February 2006, Marks and Spencer announced in full page adverts in the national press that they had removed all hydrogenated fats from their ready meals.”

Trans fats can be found in many foods – but especially in fried foods like French fries and doughnuts, and baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers, and stick margarines and shortenings.  You can determine the amount of trans fats in a particular packaged food by looking at the Nutrition Facts label.  You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as hydrogenated or partially hydrogenated fats or shortenings.  When cooking at home use liquid vegetable oil for frying and only margarines and shortenings that are labelled trans-fat free. If you can check these details with the managers of restaurants or takeaways then even better for you.”

Are there any naturally occurring trans fats?

Small amounts of trans fats occur naturally in some meat and dairy products, including beef, lamb and butterfat.  It isn’t clear; though, whether these naturally occurring trans fats have the same bad effects on cholesterol levels as trans fats that have been industrially manufactured.

How much trans fat can I eat a day?

The American Heart Association recommends limiting the amount of trans fats you eat to less than 1 percent of your total daily calories.  That means if you need 2,000 calories a day, no more than 20 of those calories should come from trans fats.  That’s less than 2 grams of trans fats a day.  Given the amount of naturally occurring trans fats you probably eat every day, this leaves virtually no room at all for industrially manufactured trans fats.

How can I stay within my daily limit for trans fats?

Read the Nutrition Facts label on foods you buy at the store and, when eating out, ask what kind of oil foods are cooked in.  Replace the trans fats in your diet with monounsaturated or  polyunsaturated fats.  For practical tips, learn how to Live Fat-Sensibly.

Foods in Malta that contain Trans fats:

Hopla Golosa e Leggera – Spray Whip Cream

Calve Peanut Butter – Both Crunchy and Smooth

Mill-Kcina taz-Zija (Torta tat-Tigieg)

Kuchenmeister Tiramisu Cafe Venezia 400g

KuchenMeister Herren-Kuchen (Chocolate Cake) 400g

7 Days ‘Bake-it’ Frozen Pastries

Nick The Easy Rider Peanut Butter

Elmlea Single and Double Cream

This is not a complete list, but a growing one, that will hopefully one day inspire the Maltese Government to join the growing list of countries in Banning Trans fats.

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The Cost of Living in Perspective ‘Groceries’

There has been many an argument about the cost of living in Malta, and how high food prices are these days, I’ve heard the comments on the situation, that we are now paying the lowest we have ever paid for food in history, now these statements can ring true when you take in certain factors, such as cost of living in comparison to years ago when milk, bread, and other staples were half the price as it is now.

The reality of the situation is that it has gotten cheaper

The reality of the situation is that it has gotten cheaper.  The difference is that we have a wider variety now which is due to certain business factors, such as ’supply and demand’, and the dreaded ‘competition’. If we went and purchased ‘like for like’ as we bought 20 years ago, you would probably notice a reduction in the cost, without exaggerating at how cheap things used to be, as we are in a habit of making up crap such as “my weekly shopping only cost Lm1 back then”.

My point is that the variety is there because retailers can no longer compete on a carton of milk, or a loaf of bread, in fact they can no longer compete on a frozen pizza Margherita, having to offer you a different product to hide their margin.  You can compare a frozen pizza funghi from Goodfellas to the same pizza from McCains, but can you compare a frozen Pizza funghi to a Frozen Pizza Funghi ‘Stone Baked’ like for like? probably not, justifying a price hike on the ’stone baked’ pizza.

This is nothing to complain about, as retailers constantly have to innovate to compete, and to offer more ‘value’ to you the consumer.  This is why we find it easy to say that our weekly shopping was expensive, look at that ‘Austrian bourbon and Honey Glazed canned ham’ that you really had to have because it looked so tasty, or that ready made pizza that costs a quarter of the price to make it yourself.  Being more intelligent about your shopping habits, is not about being frugal, it’s about budgeting yourself.  I’ve seen so many people with deep cupboards containing remnants of that luxury porcini whole wheat pasta that “I’m going to make someday, as soon as I find a good recipe to make it with”.

To get to my second point about groceries and the cost of living, let’s get things into perspective.  The above picture is a pile of groceries that I picked up from the local grocer in Sliema.  This is NOT my weekly shopping, or my monthly shopping, these are just a few things to throw into soups, pastas, pies and whatever floats my boat that week.  Even though this won’t be all the ingredients I require, it’s just an example.  Stuff for sandwiches, pastas, and some fruit in the evening, I can squeeze out around 3-4 dinners out of all of this; with a good imagination, and if I really planned it, I could squeeze out a weeks worth.  The value… 11.38 Euro (Lm4.89)  I’m not breaking the bank, nor am I starving myself, and I’m certainly not a gourmet chef that can turn an onion into a soup that would wow patrons across europe.  I’m just giving you food for thought (pardon the pun).

Looking at this picture, one thing comes to mind, “@%&£!!! I forgot the eggs again”.

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Reducing carbon, and health problems in the 3rd world

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The Problem

In the late 1980’s, medical teams reported an alarming number of children being treated for burns and respiratory problems. A number of concerned volunteers found the problem emanated from the way people cooked.

Most of the poor continue to cook over indoor fires located on the floors of unventilated homes. These fires cause debilitating burns, skin and eye problems.

Excessive smoke in homes results in respiratory problems that, according to the World Health Organization, are the leading cause of death in children under the age of five. Testing of carbon monoxide, a deadly toxin, found readings in the homes to be as much as twice the level considered dangerous.

These inefficient open fires also result in massive deforestation.

The Solution

After an exhaustive investigation of the cultural and technological factors surrounding open fires, the new, fuel-efficient Ecocina stove was developed by StoveTeam International. It is economical to build and operate, saving up to 60% of the wood currently used while also reducing particulate matter and carbon output by 70%.

Visit their site and donate today

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Sell-by dates past their sell-by date?

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As part of the publicity surrounding yesterday’s launch of the DEFRA report and public consultation on food security, Hilary Benn suprised (and no doubt outraged) a lot of people by suggesting that shoppers should ignore “best before” dates on food to reduce the amount thrown away,

Checking the original DEFRA announcement (July) on its food labelling review (being conducted with the FSA and WRAP), these statistics caught my attention in particular:

“consumers often lack confidence in date labelling: 53% of consumers would never eat fresh fruit and vegetables past the “best before” date; 56% would never eat bread and cakes past the “best before” date; and almost 10% leave a day’s ‘buffer’ before any date. 21% would never “take a risk” with any food close to its date, even if it appeared fine.”

It appears that a lot of us get confused between best-before dates, use-by dates, sell-by dates and display-until dates. And so we throw away food, which goes into landfill and generates harmful methane, and also puts pressure on farmers to produce more than is actually required (and that’s before you start taking over-eating into consideration).

With the world looking ahead to serious food security issues created by climate change and population explosion, the last thing we need is needless waste increasing the amount our food producers need to provide.

“Use by” dates indicate time during which food is safe to eat. “Best before” dates indicate a period in which food is of optimum quality and after which it is may still perfectly edible but may decline in quality. These are mandated by law. Sell-by and Display-until are stock control dates used by retailers and are not mandated by law.

So should the Government insist on labelling changes? Not according to Stephen Robertson of the British Retail Consortium, who said “Scrapping best-before dates won’t reduce food waste. Customer education will.”

via Sell-by dates past their sell-by date? by VegBox Recipes – ooffoo.com .

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H1N1 Flu Shot: 3 Major Fears Debunked

It’s no surprise that the latest vogue in antivaccine demagoguery centers on the new H1N1 flu vaccine. Attacks on the vaccine boil down to three major arguments, each playing on different fears. These arguments may seem persuasive on the surface, but they’re not supported by the science.

The first major fear is that flu shots might actually give people the flu. In the case of H1N1, the concern is primarily with the nasal spray variation, which is made with live virus. (The injected vaccine uses dead virus.)

Even health care workers are falling for the pseudoscience behind this myth. A group of doctors and nurses in New York recently filed a federal restraining order to block administration of the vaccine — citing a fear that it could cause an H1N1 outbreak.

Though “live virus” sounds alarming, the fact is that the viruses are weakened to such an extent that they cannot grow or propagate at normal body temperature. Once these “cold-adapted” viruses leave the nose and are subjected to the higher temperatures inside the body, they’re goners. The track record speaks for itself: Live-virus nasal sprays have been widely used for flu vaccination in the US since 2003 — without incident.

Finally, the CDC estimates that the risk of someone who receives the live spray passing the virus to someone else is negligible — between 0.6 and 2.4 percent. And in any case, if the weakened virus is transmitted, it will not grow and propagate in the new host. They may inhale the virus, but they won’t become sick.

The second common concern about flu vaccine dates from a 1976 effort to vaccinate the American public against swine flu — though there was no pandemic at the time. More than 40 million people were vaccinated; of those, roughly 500 developed a potentially serious neurological disorder called Guillain-Barré syndrome. The fear is that another swine flu effort will bring another rash of GBS.

In fact, a 2003 Institute of Medicine study concluded that there may indeed have been a causal relationship between the vaccine and contraction of the disorder. However, vaccine production technology has changed significantly in the past 30 years; the IOM found no evidence that modern vaccines cause GBS. Also, the current H1N1 strain is not the same as the 1976 strain, and the vaccine is therefore different. (The CDC says it’s unlikely that anyone vaccinated in the late ’70s will be protected against the modern H1N1 strain.)

It’s also important to keep those numbers in perspective. Even if all 500 cases of GBS in 1976 were caused by flu vaccination, the incidence of the side effect was minuscule. Among those who received the vaccine, roughly 1 in 80,000 developed GBS. You’re at higher risk of being struck and killed by lightning (1 in 79,000).

The third and most frequently cited concern regarding the modern H1N1 vaccine is that it hasn’t been adequately tested and therefore can’t be considered safe. First, it should be noted that drug companies have been developing and administering flu vaccines for decades with very few side effects other then the occasional stuffy nose or mild allergic reaction. The H1N1 vaccine is made by the same manufacturers, employing the same methods they use to make flu shots and nasal sprays every year.

Second, the National Institute of Health has been conducting clinical trials of the vaccine since July, and early data indicate that the vaccine is well tolerated. Additionally, at least 44,000 people have already been vaccinated in China with reports of only 14 adverse cases — and it’s not certain that those adverse outcomes are even linked to the vaccine.

What is certain is that deaths from H1N1 infection are on the rise. According to the CDC, almost all diagnosed influenza cases in the US so far this year are from H1N1. So far, more than 40,000 confirmed and probable cases have been identified, 5,011 people have been hospitalized, and 302 people have died. The flu has become so widespread that the CDC has stopped counting individual cases.

Though it’s true that no vaccine is 100 percent effective, vaccination significantly reduces the odds of contracting influenza. A study of children aged 15 months to seven years found that the standard nasal flu spray reduced their chance of getting sick by 92 percent. In studies among people younger then 65, the standard flu shot was found to prevent the disease in 70 to 90 percent of cases.

Of course, the flu vaccination isn’t mandatory. Everyone has to decide for themself whether or not to get an H1N1 vaccine. But vaccination is our best, and safest, line of defense.

via H1N1 Flu Shot: 3 Major Fears Debunked | Magazine.

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Sour: It’s What Carbonation Tastes Like

adamcomerford/Flickr

The carbon dioxide in your favorite soda pop tastes sour to your tongue, thanks to an enzyme that converts CO2 into protons that sour-sensing cells can detect.

That means your Coca Cola isn’t just packed with high-fructose sweetness, but, perhaps counterintuitively, its carbonation delivers a delicious squirt of sour too, according to a new study in mice, published Thursday in the journal Science.

“The same taste cell has all the machinery to turn carbon dioxide into protons and then detect the protons as sour taste stimuli,” said Alexander Bachmanov, who was not involved in the study.

The discovery is of particular interest in the food and beverage world, Bachmanov said, because carbonation has long been recognized as a complex phenomenon for the mouth. Even if the sour-sensing cells signal that the carbonation is sour, there are more elements to the process of actually tasting, say, soda water.

“If you think about carbonation, it has more than one attribute,” he said. “One is sourness, which we perceive, but there is probably also some tactile sensation how the bubbles form and burst, tickling the tongue.”

The researchers, led by longtime taste researcher Charles Zuker, now at Columbia University Medical Center, conducted the study using mice that had been genetically altered to lack sour-sensing cells. They found that such mice could not detect carbon dioxide, as seen in the chart. While the study was carried out with mice, the mechanism is expected to have been preserved in other mammals.

Zuker and his colleagues posed a natural evolutionary question: Why would mammals have developed such an excellent carbon dioxide detector?

“CO2 detection could have evolved as a mechanism to recognize CO2-producing sources — for instance, to avoid fermenting foods,” they wrote.

One happy irony of such a hypothesis is that the very same mechanism that allowed our deep ancestors to recognize and avoid fermentation allows modern humans to intentionally create the fermented beverages beer and champagne.

Or, our carbonation-detecting skills could be an accident. The sour-cell enzymes might be maintaining the pH balance of the taste buds, and the tang of soda water is just fallout.

Accident or adaptation, from sparkling wine to Coca Cola to energy drinks to the carbonated yogurt popular in Iran called doogh, humans love carbonation in its many forms. Though their share of the beverage market might be slipping a bit, the world’s population still spends half its drink money on carbonated quenchers.

Zuker’s company Senomyx develops artificial flavors, and have disclosed that they have a partnership with Coca Cola, among other companies.

via Sour: It’s What Carbonation Tastes Like | Wired Science | Wired.com.

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Ralph Lauren stick insect sacked for being ‘too fat’

Filippa-Hamilton

The model featured in the Ralph Lauren Photoshop stick insect outrage – in which she was Photoshopped to within an inch of her life – claims she was sacked by the company for being “too fat”.

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Filippa Hamilton suffered such an extreme digital makeover in an ad for the fashion company that BoingBoing was prompted to gasp: “Dude, her head’s bigger than her pelvis.”

Photoshopped model’s pelvis actually bigger than her head

Ralph Lauren quickly threw DMCA takedown notices at BoingBoing and PhotoshopDisasters for exposing the folly, but subsequently decided to apologise. It said in a statement: “For over 42 years, we have built a brand based on quality and integrity. After further investigation, we have learned that we are responsible for the poor imaging and retouching that resulted in a very distorted image of a woman’s body.

“We have addressed the problem and going forward will take every precaution to ensure that the calibre of our artwork represents our brand appropriately.”

Hamilton, 23, now claims she was in fact ditched by Ralph Lauren back in April, before the offending image surfaced, because she was “too large”. She said: “They fired me because they said I was overweight and I couldn’t fit in their clothes anymore.”

The model, who is 120lb and 5ft 10in tall, said she decided to go public after she saw the snap of her Photoshop-ravaged frame. She told the Today show: “I saw my face on this super-extremely skinny girl, which is not me; it’s not healthy, it’s not right.”

Ralph Lauren issued a further statement on Tuesday which claimed Hamilton was a “beautiful and healthy” woman and that her dismissal was “as a result of her inability to meet the obligations under her contract with us”. The company explained that the terms of the contract are confidential.

via Ralph Lauren stick insect sacked for being ‘too fat’ • The Register.

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Senior Citizens Help Young Children with Reading – and Relationships

Ageless Friendship: "Grandpa" Paul Bookout welcomes kindergarteners to school at Grace Living Center. Credit: Darren Parker

At the same time every morning, Paul Bookout sits impatiently in his wheelchair, looking out the front door of the Grace Living Center. Hes not waiting for family visitors, and hes not longing to be away from this nursing home. Hes waiting for the children. Just before 9 a.m., a stream of five-year-olds comes through the door, calling out greetings and hugging their “Grandpa Paul.” Though Bookout cant speak as a result of a stroke, he points and smiles with delight as he follows these kindergartners to the door of their classroom, here in the nursing home.

The Grace Living Center is home to two classrooms of about 60 kindergarten and prekindergarten students, as well as to 170 elders, who are “grandmas” and “grandpas” to the students. Kids attend the center in lieu of the first two grades at another school in the district, then switch at the start of first grade.

Far from just a heartwarming partnership, the school housed in the GLC provides students with daily mentors in their academic and social development, yielding proven results in reading and vocabulary. Its success has inspired the opening of a similar school in Kansas and is a model for intergenerational learning, even in more traditional settings.

The partnership came about in 1998, when Don Greiner, president of an Oklahoma nursing home chain, started construction on a facility in Jenks. Noticing a school district-owned daycare center next door, Greiner approached the district about upgrading the playground, thinking that the sight of kids playing could uplift his residents. The idea of a collaboration snowballed as the GLC and Jenks Public Schools found that their goals aligned.

The GLC works to eliminate loneliness, helplessness, and boredom in aging populations; the district’s curricular vision, says Shan Glandon, director of curriculum and instruction, is “to make learning as engaging and purposeful as we can,” focusing on integrating content with real-world ties. Eventually, all parties agreed to create two classrooms inside the nursing home; the GLC paid about $200,000 for construction and leased the space to the district for $1 a year.

School and nursing home are integrated in both physical design and curricular planning. Classrooms wrap around the beauty shop and between the GLC’s atrium and dining hall. Sliding glass doors open onto the hallway, and pane-free windows allow children’s voices to float through the home. Parents drop kids off at the GLC’s front door: They snake through the home to get to class. And elders maneuver their wheelchairs up to huge windows to watch kids play on the playground, or go out to the play area themselves.

To ensure curricular ties, the GLC employs a full-time liaison — the energetic Elaine Arnold — who identifies mentoring opportunities for every interested resident and is present any time kids are with elders. The district allocates time for Glandon to meet regularly with Arnold and the teachers, and every four to six weeks, the group reviews the curriculum taught in all 30 of the district’s kindergarten classes, identifies unit objectives, discusses skills they should reinforce, and brainstorms activities in which grandmas and grandpas can help students learn.

The curricular hallmark of the partnership is “book buddies,” which pairs rotating groups of elders and kindergarten students who read to one another for about 30 minutes several times a week. Grandpa Charles “Charlie” Lamson, who moved to the GLC after suffering a stroke, has participated for about a year. “I always start out saying, ‘Are you going to read to me?’ ” says Grandpa Charlie, a tall man wearing a Tulsa Drillers baseball cap. “It’s such a good feeling to just listen, read along, and help with words,” he explains. “I know how important it is to learn to read, and if I can read to them now, that’s a big help down the line.”

Grandpa Charlie is right. Since 2004, the Jenks Public Schools has tracked the number of students entering first grade whose reading skills are below grade level. Consistently, a smaller percentage of students from the GLC have required reading intervention once they entered first grade than those who attended prekindergarten or kindergarten at the nearby West Elementary School, which has a similar population but no intergenerational partners; for the last three years, the difference has been about 10 percent.

Another key program is “shared study,” in which elders join small groups of kindergartners in hands-on activities. On the day of my visit, Grandma Irene rolled her wheelchair up to a round table where a handful of kids were creating books of fall leaves. She talked about making Christmas ornaments from leaves as a child, and throughout the activity helped students measure, color, describe textures, and make rubbings. Earlier in the month, students had made scarecrows while elders talked about growing up on farms; they worked together guesstimating the circumference of pumpkins. During a unit on senses, residents helped with taste tests.

According to kindergartner Liam, “We do activities, like trying new food. I tried a mint leaf and dark chocolate. I like school better with grandmas and grandpas.”

Site principal Suzanne Lair says shared study is developmentally appropriate for both groups. “Things like cutting and pasting with the kids helps the residents not lose those motor skills,” she adds.

Dramatic play is also important, as residents join prekindergarten students in enacting a scenario connected to the unit of study. Using props and costumes to set the scene — like Thanksgiving dinner, a vacation, a trip to the doctor’s office — the teacher gets the ball rolling, then kids, grandmas, and grandpas begin improvising. “This is all in the service of language development, interacting with vocabulary,” says Lair.

To promote connections between the generations, teachers look at class themes through the lens of “then and now.” In the My Classroom unit, for instance, students and elders compared how they traveled to school; in Healthy Habits, they discussed lunch choices and options from the past and today. Sometimes those discussions become big books created by the students and elders.

Although all Jenks schools weave instruction of core values — compassion, responsibility, perseverance, for instance — into the curriculum, GLC students learn in an environment where those lessons are naturally reinforced. Lair says, “Students’ understanding of respect takes on a whole different meaning as they learn about respecting the individual homes of the grandmas and grandpas within the nursing home. They learn about responsibility and self-discipline when they see the grandmas and grandpas coming to read with them every day. They experience tolerance and acceptance of physical differences when there is a resident who carries an oxygen tank or has difficulty speaking.”

Instructors teach these core values explicitly, too. Following the Tribes program philosophy, in which a sense of safety and tribe-like community is incorporated into the classroom, teachers define and model ideas like “good listening.”

At the beginning of the school year, and before any new activity with elders, Arnold prepares kids with discussions, posters, and a review of the rules. “I say, ‘Grandpa Buddy was in the war and lost a leg. Should we talk about people without feet or legs?’ I let children share about that.” Mundane school rules have urgency at the GLC; students who don’t maintain ordered lines might be in the way of an ambulance worker with a gurney or a frail elder with a walker. Arnold says, “I tell them point blank, ‘If we knock Grandma down, she might break her hip.’”

Rich social and emotional learning comes as a response to the environment. Kids observe teachers greeting and touching the grandmas and grandpas, asking them questions. Prekindergarten students visit residents in their rooms, learning to knock and asking permission to enter. Arnold talks to children individually if they show any disrespect or lack of compassion. And death is dealt with head on. A few years ago, when a grandparent died, the class brainstormed how to support the family. “They ended up creating a book, with each child contributing a page about his or her best memory of the person,” says Lair. “They took a real-life event and applied skills they’d learned — in writing, storytelling, and compassion.”

“Here, we have elders, who our society has parked somewhere, having that impact. This is an opportunity for them to mean something and be something.”

Not only do kids learn about difference, illness, and aging in a supportive environment, but elders gain a real sense of purpose. “These kids are better readers because the grandmas and grandpas are there reading to them five days a week,” says GLC president Don Greiner. “Here, we have elders, who our society has parked somewhere, having that impact. This is an opportunity for them to mean something and be something.”

The relationships built in the academic work spill over into the home’s social events, too. Grandpa Charlie appreciates even the smallest acknowledgments from kids at weekly ice cream socials. “You’re sitting there eating and a kid you worked with in the morning will come up and ask, ‘What kind are you having, Grandpa Charlie?’ and it almost tears your heart out,” he says, choking up, “that they would remember me.”

Teachers, too, reap the benefits. “I’ve learned more about the stages in our lives,” says prekindergarten teacher Glenda Fitzgerald. “When you become a teacher, you want your kids to succeed, you want to see children learning and growing. The bonus here is that you also get to see the elders grow and learn. I get goose bumps about both.”

This article was also published in the February 2009 issue of Edutopia magazine as “No Generation Gap Here”.

A reference to this story was also included in the book ‘The Element – How finding your passion changes everything’ by Ken Robinson and Lou Aronica

via Senior Citizens Help Young Children with Reading — and Relationships | Edutopia.

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