Human Environmental Sciences 1996

''The

future belongs to those who dare to dream. en many dream together, their future is without limit." OSU President James Halligan's words resonate across the campus as we successfully complete the first year of our five-year compreHensive campaign, "Bringing Dreams to Life."

This theme describes the very soul of education - first, daring to dream and then realizing those dreams. Although the campaign is a can1pus-wide effort, those of us at CHES find the symbolism of the campaign logo (see opposite page) particularly appropriate for our college; the largest star in the forefront represents the college; the four orange streaks represent the three departments and one school; the largest of the remaining stars represents our students and the smaller stars represent our faculty, staff, alumni, donors and friends. This issue of Human Environmental SciencesMagazine focuses on dreams in the making, dreams wuolding and dreams accomplished.

High on the list of our campaign "dreams" is an outdoor learning environment for the Child Development Lal:t Look on Page 5 to see the model of the neW,facility. When this dream becomes a reality, the new outdoor space will meet the diverse needs of children as they progress developmentally, while providing an improved laboratory for student teachers.

onstrate that seemingly distant dreams can become reality. Their stories provide enthusiasm for the bright future of the industries and professions served by CHES. Hope for the future is further demonstrated by the experiences of our student interns - future stars being born.

An important element in the success of our rising stars is the CHES faculty. Features in this issue illustrate our commitment to excellent teach· ing both on campus and through extension from developing "teaching portfolios" in the service of enhanced instruction, to delivering continuing education by way of the stars. The scholarly pursuits of our faculty provide new information to their fields of specialization and enrich instruction.

As we reflect on the focus of this issue, "Bringing Dreams to Life," we are reminded that much of our success is due to those who have investedin our programs. It is this support that enables dreams to be fitl.filled.

President Halligan suggests that private investment allows OSU alumni and friends to transcend their own success by contributing to the future. What better legacy can any of us provide than an investment in the collegiate experiences of talented students during this critical stage in their lives - bringing their dreams to life? ®':!

Featured in thls issue are four of our "rising stars." These alumni, yow1g in their careers, demDean Patricia Knaub

CONTENTS SPECIALIST IN HOSPITALITY INDUSTRY Brian Mihalik heads up new master's degree program in HRAD.

3 NEW OUTDOOR LEARNING ENVIRONMENT PLANNED

4 CATCHA RISING STAR Four CHES alumni on their way to the top.

COVER:DallasJenkins,3, puts a "hat" on riendRavenWashington,4 1/2, while enioyingthe Child Development laboratory'soutdoor learning facility.

Construction of a new outdoor facilityis J priorityof the college.

New Child Development Laboratory outdoor learning environment will accommodate each child's potential.

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VALUEOF INTROSPECTION Professors opt to compile personal teaching portfolios aimed at analyzing teaching methods.

BRING HOME THEBEEF Study indicates amounts of red meats eaten not the culprit in high cholesterol levels.

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CHES MAGAZINE • VOLUME 3, 1996 Director of Extension and DeJ?elopment - Debra Engle Editor - Jennifer Wingett Art Director - Valerie C. Kisling Photography - Andy Maxey

CHES Magazine is a publication of the Oklal10ma State University College of Human Environmental Sciences. Its purpose is to connect this college with its many stakeholders, providing information on both campus news and pertinent issues in the field of human environmental sciences. ©Oklahoma State University 1996

OklohomoStoteUniversityincomplioncewithli

theCivilRightsActofl964,ExecutiveOrder11246o ntleIXoftheEducation Amendments of1972, Americans with

Disabilities Actof1990,ondotherfedernllowsandregu doesnotdiscriminate onthebasisofrace,color, notionol or~ gin,sex,oge,religion,disobility,orstotusosovete itspolicies, procticeso1procedures.Thisindudesbu itedtoodmissions,employmenr, finoncioloidondeducotio services.

Thispublicotion,issuedbyOklohomoStot osouthorizedbytheCollegeofHumonEnvironm wosprintedbyTheAudioVisuolCeme1,Univers vices at nocosttothetoxpoye1 ofOklahoma.

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■■■ OF NOTE

Bricksand Mortar:

The Complete Education

T

hink of classroom experiences as bricks and internships as mortar holding it all together. That's the analogy Terry Wood uses to express the in1portance of internships to aspiring young professionals.

Wood, an apparel design senior in the department of design, housing and merchandising, spent last summer in New York City working with worldfamous clothing designer Carolina Herrera.

"My work involved taking a sketch of an item of clothing and interpreting it by making a pattern," Wood says. Most of the cutting and sewing work at Herrera's is done by hand.

"Herrera's clientele includes the Duchess of York, Sarah Ferguson; TV actress Joanna Kerns; and a number of Fortune 500 wives," Wood says.

This is the first time an OSU student has had an internship with Herrera. Wood says he used his initiative to secure the kind of internship experience he wanted.

He sent letters to several New York couturiers in January, then followed up with a telephone call to confirm an appointment for an interview. When he interviewed, he was advised immediately that he had the internship.

"This internship has brought everything together," he says. "I understand the concepts more clearly now, and I feel that when I graduate, I'll have a base on which to make career decisions."

Kerry Falcon echoes those sentiments. "I don't think you really know what is in store for you until you are actually doing it," says Falcon, an interior design - facilities management senior in the department of

Kerry Falcon, interior design - facilities management senior, spent the summer serving as an intern for American General Hospitality, a hotel management firm located in Dallas.

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Collegeof H1tmau En.vfronmentalSciences 1996

Apparel design senior Terry Wood had the unique opportunity of interning in New York City with clothing designer Carolina Herrera.

design, housing and merchandising. "My supervisor had the knowledge you get only from years of experience."

Falcon spent the summer in the construction and design department of American General Hospitality in Dallas, the largest independent hotel management firm in the United States. "My department was in charge of 65 new construction and renovation projects," she says. Falcon went with other employees to the sites of new hotels, conducted site inventories, took measurements and helped purchase materials for the new hotels. "For an internship emphasizing facilities, this was just an excellent experience," Falcon says. @!'1

BY TOM JOHNSTON

No ½ccidental Tourist) rian Mihalik is no acciden tal tourist. The new Charles W. Lanphere Professorin the School of Hotel and Restaurant Administration (HRAD)alwaystravels with a purpose."Whenever I travel I bring something back or learn somethingnew to use in the classroomor with my research," he says.

having served as director of parks and recreation in cities in Pennsylvania and New Jersey.

Mihalikwas named coordina tor of the school's new master's degree program last fall - a program designed to prepare professionalsand educators for the hospitalityindustry.

For the past three years, Mihalik has studied the impact that the 1996 Summer Olympics are having on Atlanta. Results of this research has appeared in several articles in USA Today and The Atlanta Journal and Constitution newspapers.

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During a career spanning more than two decades, Mihalik has seen much of the world.

However,it's never been completelya "pleasure" trip. He is alwaysalert to how other nations promote tourism and for new industry trends and techniques.

The result is his lengthy list of scholarlyarticles about the tourism industry.

Mihalik began his teaching career at Temple University where he earned a doctorate in recreation and leisure studies.

Prior to coming to OSU, he taught at Georgia State University and has served on the faculty at Clemson University.

It was Mihalik's varied background combining "real world" and academic experiences that first impressed Ray Kavanaugh, director of the school. "His knowledge of the tourism

Mihalik brings a variety of experiencesto the new post, having operated his own travel businessfor four years and also

BrianMihalikis coordinatorof the School of Hotel and Restaurant Administration'snew master's degree programdesigned to prepare professionals and educatorsfor the hospitalityindustry.

industry together with his academic credentials bring an exciting new dimension to the school," Kavanaugh said.

"Oklahoma's hospitality industry is experiencing rapid growth and there's a significant demand for qualified managers."

Already up and running, the master's program started training future professionals last fall. Students can focus on several areas including tourism, hotel administration, restaurant management or hospitality education. One of only 38 such graduate programs in the United States, this exciting new master's program will provide a unique degree, enhancing the capabilities of its graduates and serving the hospitality industry in Oklahoma, tl1e nation and the world.@?.!

BY DEBRA BASORE

■■■ CAMPAIGN PRlORlTY

New Outdoor Learning Environment Planned

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hildren see the outdoors as one gigantic playgrow1d. Teachers, however, see it as another learning environment. OSU's Child Development Laboratory (CDL) in the School of Family Relations and Child Development hopes to create the best of both worlds by redesigning and modernizing its outdoor learning environment.

Nancy Hurlbut, associate professor and director of the lab,

says it's crucial to have the appropriate outdoor equipment and toys to facilitate development of the whole child physically, mentally, socially, emotionally and aesthetically.

"When children play with objects, a natural progression in the development of intelligence occurs," she says. "Novelty, complexity and realism are important influences in helping determine a child's interest in the play envi-

photo/Kompan Kreatians Inc., Tu/so, Okla.

ro1m1ent. The new outdoor environment has been designed to meet those challenges."

Neal Hubbell, assistant professor of design, housing and merchandising, designed the outdoor space. "The CDL faculty and staff view the outdoor learning environment as an extension of the indoor classroom," he says.

"However, children do not discriminate between the playgrow1d and classroom. Instead, they see them as complementary settings offering different kinds of play." Hubbell says an important feature of the new outdoor enviro1m1ent is that it is "universally" designed. "This means the equipment accommodates children and teachers of varying physical abilities."

"The new outdoor learning environment will provide three different areas so children can play on age-appropriate equipment," Hubbell says. Each of the areas will be surrow1ded by ramps with wuversal access to the play equipment.

The Child Development Laboratory's new outdoor learning environment will feature equipment like this piece, that allows children of all ages and abilities to interact and learn within their own potential.

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Collcg1.· of H11mn11 Etll'iro11mmtnlSciences1996

"Also, each area will have an elevated grassy region for free play, a concrete tricycle path, a multi-use building for outdoor art, a playhouse and a storage facility," Hubbell says. A concrete-surfaced area for kickball, hopscotch and water play will be centrally located within the outdoor learning environment.

"Children will really enjoy the water spouts where they'll be

New facility to feature three different areas of age-appropriate

equipment.

ableto manipulate the flow of waterthrough a number of valves,"he says.

The facilityis designed to enhancedevelopmental progressionof play, Hurlbut says. As the childrenget older and progress through the program they move on to more developmentally challengingparts of the environ ment. "It's a great way for student teachers to observe and interpret how children develop and learn," she says.

Revamping the outdoor learningenvironment is one of the College of Human Environmental Sciences' comprehensive campaign priorities. "We hope to raise at least $400,000 for the project and to be able to begin construction within a year," says Hurlbut.

raised

' planters

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The CDL provides high quality early childhood programs for children from diverse backgrounds and is the primary training site for OSU students majoring in early childhood education. In addition, the new area will serve as a model of an accessibleoutdoor learning environment for those working and learningthere, as well as for visitors to the college.

"The addition of a high-quality, state-of-the-art outdoor learning environment will allow the CDL program to offer an overalloutstanding early childhood program," says Hurlbut.

"When completed, it will be a dream come true." ~ BYDEBRABASORE

manipu pl3Y

to p

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site plan

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Above: DeYonna L. Cunningham Cervantes, environmental design graduate student, entertains children in th_eCDL's current outdoor facilities. The new "universally designed" facility will improve accessibility to all students and children, regardless of physical ability.

Below: The proposed new CDL outdoor learning environment is designed to enhance developmental progression as children get older and advance through the program.

Oklahoma State U1J.iversit'V~

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■■■ FEATUl

Rising Stars Launching . asuccessful career 1s never easy, but a good education provides a strong foundation.

And although there is no set path that will guarantee a high level of achievement, key factors that can make a difference include planning, creativity, luck, determination and an innate ability to be flexible.

Those who make it to the top definitely have something extra.

The alumni featured on the following pages are forging their individual career paths with tenacity and drive. They are mavericks, striking out in unfamiliar territory, using their solid education and innovative ideas to add a new twist to an established field. All of them have a knack for knowing a good opportunity when they see it and are flexible enough to take advantage of those opportunities. So sit up and take notice - these are people to watch.

Although for Robert Watson, hotel and restaurant administration graduate, his dream of a job in the hospitality industry started at the young age of 12, he had the determination to see it through.

Tamara Cain, a family relations and child development graduate, places considerable value on her OSU degree - first in her work as an attorney, and now as she takes on responsibilities in the family business. Next is Stacy Flickner, nutritional science graduate. An internship experience in Boston led to her first job after graduation. But it's only the beginning - she has dreams yet to be fulfilled. And Laura Britt - her job took her by surprise~She never dreamed that an interior design degree could lead to a position involving the military. So read on and meet four rising stars - all of them graduates of the College of Human Environmental Sciences.

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College of Hmnan Enviromnental Sciences 1996

Robert Earl Watson Jr. obert Earl Watson Jr. started at the bottom in the hotel and restaurant management business when, at the age of 12, he went to work at the Fairmont Mayo Hotel in Tulsachecking hats. But he had a dream - a dream to build a careerin the hotel industry.

Andtoday Watson is indeed living that dream. He currentlyholds the position of general manager of the Embassy SuitesHotel in Tulsa, a facility with 240 suites, 150 employeesand annual sales of almost $5.4 million.

Betweenthose two jobs Watson's time was well spent, firstin gaining a lot of hands-on experience and then attending0SU's School of Hotel and Restaurant Administration.

"Theyearsof experience I was able to get at a yow1g age and theeducation I received at OSU were both very important in attainingmy current position," Watson says.

Watson'sfather, Robert Earl Watson Sr., was a strong influencein his life. The elder Watson worked at Tulsa's FairmontMayo Hotel for 30 years, setting the example by whichthe yow1g boy patterned his life. "My father did not encourageme to follow his career," Watson says. "But since I insisted,he saw to it that I started at the bottom."

Watsonwanted to start out as a waiter, but his father ilioughtit was important for him to experience all levels.

"Afterworking in hat check, I worked six months as a dishwasherand then I prepared salads in the kitchen," Watson says."In fact, I've held just about all the line positions found in ilie hotel and restaurant management industry."

Watsonattended OSU from 1979 to 1983, but didn't officially receive his degree until 1988. "After leaving OSU I tooka job as a controller-trainee/purchasing agent at the Excelsior/Doubletree Hotel in Tulsa. I didn't worry too muchthat I didn't have a diploma," Watson says. But at his fatl1er'surging, he did some checking in 1988 and found out he had been eligible for the degree all along. "While I think mye;1.1>erience carried the most weight in getting into the hoteland restaurant management industry, I would not have beenable to compete for the highest-level positions without iliedegree."

In givingadvice to today's graduates, Watson says the key isto be flexible.A willingness to move across country may be an especiallyimportant factor in moving up to higher level positionsin the hotel and restaurant industry.

"I attribute my own success to three things," Watson says, "myfamilylife - especially the role model my father provided;the people who taught me both on-the-job and in school- alwayspushing me to do better; and finally to my owndedication and drive."

As for the future, Watson says he plans to remain in the hospitality business. He sees hin1self moving to a larger facility, perhaps in Dallas, Houston or San Antonio. And yes, Watson and his wj.feNatasha have a son. "Robert is just 7 years old and in the first grade, so he's not selecting a career just yet, but I do take him to the hotel with me on Saturdays. Later, if he's interested, I'll help him - but of course he'll have to start at the bottom."

BYJENNIFERWINGETT

Okla/JomaState University ~

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* TamaraCain !though Tamara Cain rudn't have a specific career in mind at the outset, getting to the top has been a definite goal. With her flexible attitude and ability to capitalize on a variety of educational and work experiences, she has allowed her career to evolve in response to changes in job opportunities, economic conrutions, personal interests and family status.

Cain graduated from OSU with a bachelor's degree in family relations and child development in 1980. Since that time she has completed half the coursework toward a master's degree in business administration, completed a law degree, practiced law with the law firm Derryberry, Quigley, Solomon, Blankenship and Naifeh in Oklahoma City, and just recently accepted a managerial position with Irwin Auto Group, a company with six dealerships in three states. Add to that the fact that she is the mother of two sons: Stephen, 10, and Brooks, 2.

Cain says her life is a balancing act - juggling child care for her toddler, getting her older son to various school activities and sporting events, finding time to be with her attorney husband, Marty, and managing a hectic work -schedule.

"We have what's called the family docket meeting," she says. "Marty and I sit down each week and compare calendars to decide who's going to do what." Deciding what comes first can be summed up succinctly - "we prioritize," says Cain.

Although she has managed to balance family life and work, her career wasn't always so clear cut.

"Developing my career has been an evolutionary process," Cain says. "I rudn't set out to work in the family's automobile business - things just evolved in that direction."

A portion of Cain's new postion will involve dealing with corporate compliance and employment law issues for all six dealerships, she says. "The business, which started out small, has grown a lot in the last few years and now has approximately 140 employees.

My legal background will be a definite plus."

After graduating from OSU, Cain found it difficult to find a teaching position because of

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College of Human Environmental Sciences 1996

***** *

Stacy Flickner geographiclimitations. "I had to do a lot of soulsearchingafter graduation. Because my family had alwaysbeen in business, that seemed like a logical thingto do, so I went to work for Southwestern Bellin the marketing department."

As it turned out, her sales training became a valuableasset. "I used the skills I learned in sales almostevery time I went to court," Cain says.

"Andnow in my new position, it will be just as valuable."

Cain claims the key to her success has been her abilityto learn from every experience she's encountered.As a result, she feels that jobs and internships areveryimportant because they give young people theopportunity to see what it's really like to work in a particularfield. "It's only the exceptional 18- and 19-year-oldswho know what they want to be when theygrow up," she says.

"I think the key to success for students, recent collegegraduates (or anyone) is to gain as many experiencesas possible. That's what led me first to lawschool and now to the family business."

As for her background in FRCD, Cain says it provideda solid foundation for both her law studies and herposition as manager of the dealership. "My FRCDdegree gave me the excellent writing and communicationsskills required in both positions," shesays."It also helped shape me into a very familyorientedperson."

Cainhas found it possible to have a career while maintaininga strong commitment to family. She spendsas much time with her children as she can.

"Thecareer moves I've made have all been flexible enoughto allow me to be ,vith my family." She admitsthat sometimes that means working at home aftereveryone is in bed.

As for the future, Cain is excited about her new involvementin the family business. "I plan to continueto learn from.new experiences," she says, "takingadvantage of opportunities to expand the businessas they come along."

BYDEBRA BASORE

T

he visions Stacy F~ckner had in her dreams while a student at OSU are now a part of her everyday life. Flickner, a '93 nutritional sciences graduate, has traveled the path of success all the way from her hometown in Kansas to her position as project coordinator at Deaconess Hospital in Boston. And OSU was the vehicle that got her there.

"I think where you get your education can really help give you an edge in landing that first job," says Flickner, who credits the individual attention she received from her professors and adviser with motivating her to put her goals in motion. "I wouldn't have come to Boston without their encouragement," she says.

Flickner's adventure started after graduation with her acceptance of an internship at Brigham and Women's Hospital in Boston doing various rotations. This experience put her in contact with people in her field who, recognizing her hard work and potential, offered her a job at Deaconess Hospital, a facility associated with Harvard Medical School. She now directs an obesity study at

Deaconess in a position supported by federally-funded grants through the university.

Flickner's study is a definitive program in the field. Her initial work will set standards for other healthy lifestyle groups. As director, she does everything from recruiting patients to following up each visit. "I get to see the patients' progress firsthand because I am in constant contact with them," Flickner says. She keeps her patients motivated by calling them monthly and sending out newsletters and recipes. "You have to give it a personal touch."

In another project at Deaconess, Flickner is analyzing the relationship of nutrition to colon cancer and prostate cancer. She is responsible for monitoring finances for her projects and she helps write the grants.

Flickner enjoys the challenges and variety of activities in her job, but says that being a young professional in an established institution is difficult. She meets this challenge by being confident and aggressive and adds that hard work, determination and persistence have also helped.

Although Flickner has found early success, she is committed to continuing her education and may begin graduate school next year.

Her goal is to combine her business background with her nutritional knowledge in working for an agriculture commodity group in research and development.

BY BRIGETTELOEHR

Oklahoma State University ~ 9

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Laura V. Britt aura V. Britt never imagined that her degree in interior design would lead her to the U.S. military, designing such things as suites for distinguished visitors and airplane interiors. "I had no idea this kind of job even existed," says Britt, a 1992 interior design graduate who began her career at Altus Air Force Base.

One unique project Britt worked on at Altus involved transforming the inside of a giant cargo plane into suitable, secure facilities for distinguished passengers such as top military personnel and entertainers being transported to perform for troops.

Even former President George Bush has traveled aboard the plane.

Britt's job was to upgrade the existing modules that roll on and off the plane to provide passengers with a conference room, sleeping, kitchen and restroom facilities. Also at Altus, she directed designs for a non-commissioned officers' club and distinguished visitor suites.

Now Britt is a project manager at the U.S. Air Force Academy in Colorado Springs, Colo., where she serves as a liaison between the military and the architectural and engineering firms contracted to do the design work. As the only designer on base, her duties are similar to those at Altus, but with more managerial responsibility to set guidelines and oversee projects. Not bad for someone barely out of college.

Although Britt never considered military opportunities while she was a student, she believes her experience has been invaluable. "At Altus, I was able to take a project from inception through construction," Britt says. "I had control. Designers miss that when they don't get it." And with U.S. military bases and embassies all over the world, she has the potential to work anywhere.

Britt's goal is to pursue a master's degree in architecture. She would like to stay in the design field and perhaps work overseas. It's easy to see that Britt's quality experience plus her abilities will cinch her success, no matter which direction she goes. But it wasn't always so easy for her to imagine. When one of her OSU instructors told her about the Altus job, Britt was uncertain. "At first I wondered what the heck I'd be doing at an Air Force base," she says. "I couldn't really grasp the concept."

Britt advises students to keep their options open.

"Don't limit yourself by thinking you can only do one thing or must stay within a certain geographical area - be flexible." Instead of looking for a position

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College of H1'man Environmental Sciences 1996

in Tulsa or Dallas, as she had planned, she took the job at Altus and found interior design opportunities she never realized were possible.

"I love the creativity involved in my work and the problem-solving aspect as well," Britt says. "You are presented with a situation; a set of circumstances which sometimes include limitations, and then you have to be creative in coming up with a great design - that's the part I enjoy the most." @!:I BYJANETVARNUM

fXTENSION. INSTRUCTION AND RESEARCH ■■■

~omework) TakesOn New Meaning or an estimated 175,000 Oklahomans who own and operate a home-based business, doing their "homework" means more than reading, writing and arithmetic. It means product development, marketing, budgeting and more.

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Trella Suthers, a '62 vocational home economics graduate, is doing just that. She owns Bar S Monograms Inc., an embroidery, monogramming and screen printing operation near Arnett, a small northwestern Oklahoma town in Ellis County.

"Bar S Monograms sells products to Oklahoma and U.S. companies as well as companies in Russia and Mexico," says Suthers. "We even sell caps and jackets to the OSU Block and Bridle Club. We'll embroider anything a needle can go through."

The 9-year-old business employs 10 people and is housed in a 40- by 80-foot metal building on the family's cattle ranch.

"OSU's Marilyn Burns has been a big help for me," Suthers says. Burns served as the OSU Cooperative Extension home-based business specialist until her recent retirement, but she remains active in the office.

"Oklahoma's home-based businesses are as

diverse as the state itself," says Burns, "and provide jobs for many Oklahomans." A 1994 OSU survey estimated the economic impact of home-based businesses in Oklahoma at $3.2 billion a year.

It takes a lot more than a good idea to start a business, Burns says. The OSU Central Office for Home- Based Entrepreneurship, housed in the

TheOklahomahome-basedbusiness industryhas an estimatedeconomic impactof $3.2 billiona year.

College of Human Environmental Sciences, offers education for home-based business owners and potential owners.

The office conducts research, develops educational materials and maintains the Oklahoma home-based business database of more than 6,000 names, as well as supporting the activities and helping maintain the member benefits of the Oklahoma Home-Based Business Association (OHBBA).

"The OHBBA was the nation's first statewide organization for home-based business owners," Burns says. "Established in 1990, it serves as a model for other states to follow."

"Our program is designed to help answer a broad range of questions for Trella and others like her," she says. So, to enhance your chances for success, Burns advises - do your homework, talk to other home-based business owners and use OSU's program as a resource. m

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BYOmA BASORE

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TrellaSvther,1 owner of Bar S Monogram,Inc.,ha, beenoperatingher home-ba,edbv1lne11 1vcce11fvlly for nineyearswith thea11l1tance of OSU11 Officefor HomeBa,ed Entreprenevrshlp.

()///n/Jumn SIMI /J11/v1n11, ,.

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■■ EXTENSION. INSTRUCTION

AND RESEARCH

Giving Themselves a Grade: CHESprofessorstake a hard look at theirteachingmethods

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ounting personal assets, financial or otherwise, can be either pleasant or painful, depending on what you've amassed.

Last spring, several Human Environmental Sciences professors took that risk and spent several days determining their own net worth as teachers. Using a method called "teaching portfolios," the group participated in an intensive selfimprovement session aimed specifically at improving classroom teaching skills.

.... '

But it's more than a suitcasefull of papers. Going through the exercise quickly turns into a processof self-discovery. As Weber says, "You cannot do it without taking a good look at what you do and what you've done. When it's over, you know who you are as a teacher."

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"We perceived a need to balance our emphasis on research with that of teaching," says Joe Weber, an associate professor in family science and gerontology and a member of the group. "Teaching is how we reach students, and that's how they perceive us."

A teachingportfoliois more than a suitcasefullof papers.

To the uninitiated, creating a teaching portfolio looks like an exercise in paperwork. After all, it can take hours to update your resume, collect old lesson plans, document your teaching style, gather student comments and find performance reviews.

All this goes into a portfolio.

One of the most surprising outcomes, Weber says, is that people discover they are doing a lot more than they think. "Once they put it all together it's very impressive,and that's a great morale booster." In addition, there are honest discussions about teaching styles, mutual problems and possible solutions.

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"This sounds funny," Weber says. "As college professors, we don't always learn how to teach. We learn the subject matter, but teaching styles are usually based on observing our own college instructors. Here's a way to keep learning from our colleagues. Each of us comes away from the session knowing the best of what the others do.

Then, we take it to the classroom where it helpsall our students."

An additional benefit, Weber says, is that teaching portfolios come in handy when it comes to career advancement or applying for research grants. Thus, one thing seasoned veterans like Weber try to pass on to their graduate students is the importance of creating their own portfolios and constantly updating them. "From both a perso~al and professional standpoint, it's important for us to keep track of what we do," Weber says. ®l!l BYNESTORGONZALES

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Partnership FostersElderlyIndependence

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special program aimed at helping elderly people maintain an independent lifestyle recently celebrated its one-year anniversary.

"It's been a very successful year and our client base is steadilyincreasing," says Gladeen Allred, director of the Reflections Senior Day Treatment Program.

This program, housed in the Bartlett Independent Living Center located on the OSU campus, wasestablished by OSU's College of Human EnvironmentalSciences and Willow View Mental HealthSystem of Oklal1oma City. The program is designedspecifically for people 65 years and older and offers a unique variety of services including art therapy,reminiscent therapy, re-motivation therapy and stress management workshops.

The Bartlett Independent Living Center is a housetl1at was renovated to facilitate independencefor older adults with physical and/or mental disabilities.Joe Weber, associate professor in the Collegeof Human Environmental Sciences and coordinator of the gerontology program, says tl1e centeris an ideal site for clients who are visually impaired,have hearing loss, or use wheelchairs, walkersor canes.

Knaub says future research opportunities may include: • Designing funuture for people with disabilities.

• Developing beneficial food products such as pasta enriched witl1 calcium.

• Designing programs witl1 therapeutic benefits such as an intergenerational program using children from the OSU Child Development Laboratory.

• Providing student observation and internship opportunities.

"The prinlary goal of tl1e treatment program is to help older adults adjust to tl1eir mental and physical disabilities," Weber says. "If we can help just one person learn to live independently and avoid a nursing home or hospital - it "vill be well worth it." ®l!l

BY DEBRA BASORE

"For some clients, participation in the program couldmean they are able to stay in their homes rather tl1an be institutionalized in a nursing facility,"Weber says. The program helps people learn how to dress, eat, shop, batl1e and do housework on their own using adaptive and assistive devices.

"Everyone has benefited from tl1e program," saysPatricia Knaub, dean of the College of Human Envir011mentalSciences. "Clients benefit from the therapy.Students have the opportwlity to learn, observeand assist with physical and occupational therapy.And, faculty and graduate students are gaining valuable research information."

The Bartlett Independent Living Center houses a program for adults 65 years and older with physical and/or mental disabilities. FRCDgerontology undergraduates Stefani Erikson (left} and Shondel Herald (center} help clients adjust to their disabilities in the specially equipped facility. It is hoped some may be able to avoid the necessity of living in a nursing home or hospital.

Oklahoma State University ~

13

■■ EXTENSION. INSTRUCTION

AND RESEARCH

GoAhead - Beefit Up!

B

eef and other red meats continue to take the rap for contributing large amounts of fat and cholesterol to the American diet.

But are they indeed the guilty parties? Should we shun beef in favor of fish and poultry, or even eliminate it?

These questions are being examined by Christa Hanson, assistant professor of nutritional sciences in the College of Human Environmental Sciences.

Hanson is measuring the food choices and eating habits of adults of various ages. Finding the topic of interest, the Oklahoma Beef Council recently offered their support to the project.

Hanson is comparing the nutritional value of diets containing red meats to those that are meatless. Do the nutrients gained by eating red meats outweigh any drawback obtained by consuming the accompanying cholesterol?

"Definitely!" says Hanson. "People who eat red meats are much more likely to have adequate intakes of vitamin B-12, iron, selenium, zinc, thiamin, riboflavin, niacin, protein and, interestingly, calcium." One of the reasons calcium levels are higher is that cheeseburgers are so popular, especially among young men, with the added calcium coming from cheese. "It's unexpected relationships in food choices and nutrients such as this that make studying eating habits so complex."

Hanson says beef, pork and poultry all contain about 75 mg of cholesterol per serving. With a dietary goal of no more than 300 mg, there's plenty of room for the recommended two-to-three servings. But watch out for high cholesterol levels in organ meats and eggs. Beef liver contains 409 mg, chicken liver 536 mg, and eggs 210 mg per yolk. Even some low-fat meats, such as shrimp with 129 mg per serving, are high in cholesterol.

Hanson says tl1e trouble with American diets is not that we eat too much meat, but that we don't eat enough whole grains, fruits and vegetables. "I am especially concerned about tl1e diets of the college students I've surveyed. Cheeseburgers, potato chips, French fries and soft drinks make a typical meal," Hanson says. "If they remove red meat

"My studies show no relationshipbetween the amounts of beef and pork consumed and blood cholesterol levels."- Christa Hanson because of concern about cholesterol or fat, they are deleting the most nutritious part of the meal."

Nutritionists don't yet fully understand what dietary factors help control cholesterol leivels, Hanson says. "However, my studies, as well as those of many others, show no relationship between the amount of beef and pork consumed and blood cholesterol levels."

Hanson recommends eating a balanced diet including plenty of whole grains, fruits and vegetables in addition to the recommended two-tothree servings of high protein foods such as lean meat. Plus, she says, avoid excess amounts of hidden fats and sugars. "Rich in essential vitamins and minerals, lean meat is a nutritious part of a healthy diet. Relax and enjoy it." ~

BY JENNIFERWINGffi

photo/Andy Maxey • photo-illustration/Eddie Fontaine

ciight5y Camera)Action ••••

)

o, it's not late night with David Letterman.

But, some of the guests are just as unusual - a giant hissing cockroach, a variety of otherarthropods and even stuffed birds from a localmuseum. These are just some of the props beingused in a series of live, interactive teleconferencesbeing broadcast from the studios of OSU's EducationalTelevision Services. The Training for EarlyChildhood Educators program, part of the federallyfunded Star Schools program, is designed to help educators who teach young children in the areasof science and literacy.

N

"Our goal is to help teachers gain additional skillsfor teaching academically at-risk children," saysNancy Hurlbut, lead researcher for the Trainingfor Early Childhood Educators program. The teleconferencesare beamed to rural cities across Oklal10ma,Texas, New Mexico, Missouri, Kansas andLouisiana.

Hurlbut is an associate professor in Family Relationsand Child Development (FRCD) and also directorof the OSU Child Development Laboratory.Collaborating on the project as curriculum specialists and co-investigators are Faye Ann Presnal,FRCD instructor, and Mona Lane, assistantprofessor of FRCD. The three faculty mem bersco-teach the live broadcasts.

FRCDfaculty members Mona Lane {left},Nancy Hurlbut{center}and Faye Ann Presnal{right},provide in-servicetrainingvia teleconferences to educators of academically at-riskyoung children. The teleconferences are funded through the Star Schools program.

Needfor Improved Teacher Performance

Extensive Preparation Required

Hurlbut says the National Association for the Educationof Young Children has identified the needfor improving teacher performance. "Teacher improvementis needed, especially in programs for childrenin the 4- to 8-year-old range," Hurlbut says."The recent explosion of programs for this agegroup has brought an influx of minimally trainedpeople into the field."

"The time required to prepare for a teleconference is incredible," she says. "Each two-hour program requires a month of organization." Hurlbut and the other teachers spend hours videotaping classrooms and science projects to make the programs lively and interesting. Experts from Educational Television Services help make the sessions go smoothly.

She points out that many teachers living in remotelocations lack the time and finances to get inservicetraining. "These teleconferences offer them the convenience of getting professional training withoutleaving home."

"It's been an interesting experience," Hurlbut says. "During the first teleconference we were stiff and nervous, but by the end of the first year we had relaxed and lightened up considerably. The excellent responses we're getting from participating teachers tells me we really are making a difference." @Jl!l

BY DEBRABASORE

Oklahoma State University ~

15

■■■ ESSAY

Barriersto HealthyEating: Or How to Get a Grip on Your Diet o you have a favorite high-fat food you just can't resist? Mine is creamy New York-style cheesecake. And have you ever used food to console yourself when feeling down? I remember coming home from a junior high school party where no one asked me to dance and fixing myself a large bowl of ice cream with peanut butter and chocolate sauce. Do you ever promise yourself that next week you'll start planning a healthier diet?

D

Let's face it, we all have barriers preventing us from making healthy food choices in spite of our awareness about nutrition. Maybe by identifying our perceived barriers to a healthier diet, we can find ways to eliminate them.

Barrier: To eat a healthy diet, I must give up my favorite dishes and good-tasting foods.

What is your first consideration when selecting foods? Most Americans say taste comes before all other aspects. This is especially true when eating in restaurants - more than half of those surveyed disregard nutrition when eating out on special occasions. Here are three suggestions: reduce the serving size, eat favorite items less often or change the recipe to reduce fat content. Okay, that wasn't too tough - now let's tackle the next barrier.

Barrier: Eating cheers me up when I'm feeling down.

Eating can be comforting. As children, many of us learned to use food to alleviate boredom, depression and anxiety. This easily leads to overeating. Next time, notice where you experience your desire for food. Physiological hunger is usually felt in the stomach, while appetite is experienced in the mouth. If you find you're not really hungry, substitute some other activity- chew a stick of sugarfree gum, go for a walk or call a friend on the phone.

Barrier: There are so many recommendations about nutrition, it's hard to know what to eat.

This is tough and sounds like a good excuse because the media is constantly reporting new

16

~

Collegeof Human Environmental Sciences 1995

studies that tout the benefits of some vitamin, mineral or other nutrient. Try focusing on improving your total diet, not just a single nutrient. Concentrate on decreasing fat intake, while increasing fruits, vegetables and grains·.

Barrier: It takes too much time to keep track of my diet.

Yes, it does take time and the rules to healthy eating can seem complex. Check out the new easier-to-follow labeling system now found on nearly all food products and ask for nutrition information when eating out. The Food and Drug Administration classifies foods as healthy if they are low in fat and cholesterol, low in salt, and provide at least 10 percent of the daily value (DV) of vitamins A or C, calcium, iron, protein or fiber.

Now, how do I overcome these barriers?

First, keep track of what you eat and drink for two or three days. Include how it was prepared and how much you ate. Next, compare your diet to the recommended number of servings in the Food Guide Pyramid and make the necessary adjustments. Third, improve your diet by focusing on one area of concern at a time. For example, one month you might focus on increasing your fruit and vegetable intake. Snack on fruits instead of candy. Experiment with stir-frying or grilling vegetables and buy more fruits, vegetables and juices.

Making small, gradual changes in your food choices will produce substantial and sustainable long-term improvements in your overall diet.

The key to breaking down barriers is first realizing them. If any mentioned here are keeping you from a healthy diet, use your new awareness to adjust your habits. Take control and feel good about making positive changes in your daily diet.@m Essay by Gail Gates, associate professor of nutritional sciences. Gates recently joined OSU from the University of Missouri, Columbia. Also a registered dietitian, she is on expert in nutrition education.

TheCollege of Human Environmental Sciences recently inducted three outstanding alumniinto the Hall of Fame in recognition of a lifetime of achievement and service

tothecollege. Congratulations to MarilynM. Smith,CliffBathand ZelmaPatchin.

Marilyn M. Smith

Cliff Bath

Zelma Patchin

The focus of Marilyn M. Smith'slong career has been youngchildren and how best to providefor their healthy development and constructive education. In addition to teaching collegelevel courses in child developmentand education, she has worked on the front linesas a preschool teacher.

Smithhas also been executive directorof the National Association for the Education of Young Childrensince 1970. During her tenure,she has seen the number of NAEYCmembers increase from 17,000 to more than 90,000 today.

Cliff Bath is owner and founder of Harry Starker's Restaurant in Kansas City, Mo. Opening in 1972, Starker's is noted for its private dining facilities - Starker's Private Reserve with its three dining rooms and for its 16,000-bottle wine inventory. Wine Spectator, the wine industry's leading magazine, awarded Starker's its "Grand Award," as having one of the top 100 restaurant wine lists in the world. Bath was recognized by the Missouri Restau rant Association as "Restaurateur of the Year" in 1986 and 1987.

Zelma Patchin received her master's degree in nutrition at OSU in 1939. After teaching home economics for 11 years at Southwestern Louisiana University, she accepted the position of dean of women at OSU in 1951.

In 1968 the position changed to associate dean of students, which she held until her retirement in 1975.

A 1958 OSU graduate in childdevelopment and elementary education, Smith participatesin a number of organizationsat the national level,including the American Academyof Pediatrics Committee on Early Childhood and Dependent Care; the National Education Goals - Goal 1 (Readyto Learn) Resource Group and Outreach Advisory Group; the National Council for Accreditation of Teacher Education Audit Committee; and the CarnegieFoundation for the Advancementof Teaching Board of Trustees.

Bath graduated from OSU with a degree in hotel and restaurant administration in 1961.

He has served as the director of the Missouri Restaurant Association for the past 20 years, was president of the Kansas City Restaurant Association during 198182 and past director of the Kansas City Convention and Visitor's Bureau.

"Working in the restaurant business is very taxing," Bath says, "but by having the tools for managing a business properly along with a lot of common sense, it can be a very rewarding career. The part I enjoy the most is meeting new people every day."

Things were a lot different for campus coeds when Patchin first came to OSU.

Marilyn M. Smith

Her job covered every aspect of life for female students, including discipline, Panhellenic activities, scholarships and grants, housing, and on-campus employment. Later, financial aid, housing, counseling and student activities were placed w1der different entities.

"One of our staff goals was to provide as many opportunities for women to hold leadership roles as we could," Patchin says.

She still delights in seeing former sn1dents and associates rise to prominent positions in their communities. &!I

Cliff Bath

Zelma Patchin

·Dare

¾fl

oday, the College of Human Environmental Sciences (CHES) is stepping up to accept a significant challenge - that of helping to ensure a brighter future for Oklahoma, our nation and the world. To meet this challenge Oklahoma State University and the college have embarked on a comprehensive campaign - "Bringing Dreams to Life." With a goal of $6.6 million, CHES campaign priorities include: • $515,000 for scholarships, fellowships and leadership awards for students; • $1,125,000 for faculty development and endowed professorships; and • $5,000,000 for classroom and laboratory enhancements.

We are forging ahead in pursuit of this dream.

Investments in our students, faculty and programs, are investments in the future - this is our way of helping the world solve the growing problems of the human condition.

The time to step up and accept the challenge has arrived. Dare to dream big - help CHES by investing in "Bringing Dreams to Life." For information contact Debra Engle, director of extension and development, at (405) 744-6571.

MeetBill allCIAnnAthertonandJohnandSueTaylor, -'-'-'---"'-'-...;._..;........;....;_;........_;;..;.;.=.;......;...;........;._;........_

e of Human Environmental Sciences

"Bringing Dreams to Life" campaign. Join them in their efforts to help CHES meet the challenges of tomorrow.

CHES Campaign Cabinet Bill and Ann Atherton

Dennis Kinkaid

Randall Russ

Kerry Branson

Jan Moran

Bill Ryan

Bryan Close

Kami

John and Sue Taylor

Margaret Fitch

Ramona Paul

Sue Williams

Ray Jones

Sara R y

Esther Winterfeldt

Steve Jorns

Gerald Roulet

orris