ERNEST MARIO SCHOOL OF PHARMACY VOL.16 ISSUE 1 DECEMBER 2024
EMSOP
CHRONICLES x brought to you by Pharmacy Governing Council
What’s New at EMSOP Chronicles?
Zucchini Bread Recipe
Table of Contents Cardiomyopathy; Sunscreen........2 Advertising; Telepharmacy .......... 3 Med Shortage, Phenylephrine...... 4 Motorway, Academia ................... 5 HoEMSOPxPLS ......................6-13 GLP-1, Advertising ................... 14 Academia, Mental Health .......... 15 Advice Column ......................16-17 Pets, Travel Blog........................ 18 Art/Meme Wall, Halloween ........ 19 Cartoon, Credits......................... 20
Congratulations to EMSOP Chronicles for winning the Rx Olympics this year, and thank you to the Pharmacy Governing Council for hosting such a wonderful event! Competing against other EMSOP clubs and organizations was an exhilerating experience, with games that exuded fierce competition amongst all members of EMSOP. Contestants started off the Rx Olympics with the pill bottle game, with teams of 4 counting and filling prescriptions of Skittles in a heated race against the clock. Soon after was guessing medications based on a series of emojis, and the evening ended with a round of Kahoot to win the final prize. From trivia questions about EMSOP to fun facts about EMSOP faculty, the points all tallied up and gave us our big win for this year’s Rx Olympics! This semester, we’ve received numerous submissions from EMSOP students, ranging from gauging questions to creative outlooks. Take a look through the latest additions to our newsletter, along with articles written by our fellow E-board members!
By: JoAnn Liu, P2 Ingredients: 3 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 3 eggs 1 cup vegetable oil 2 ¼ cups white sugar or 3 teaspoons vanilla extract 2 cups grated zucchini Optional: 1 cup chopped walnuts 1/8 or ¼ cup of water (added after all ingredints are mixed) Directions: 1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F (165 degrees C) 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Add the water and mix completely. Pour batter into prepared pans. 4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan or rack for 20 minutes. Remove bread from pan, and cool completely. Estimated Time: Prep: 20 min Cook: 1 hr Ready in: 1 hr 40 min