Nutcracking. Potential. Inside This Issue: FVSU helps farmer improve pecan orchard. magazine. Eat Great, Live Great. Work In, The New Work Out

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1 Fort Va l l e y Stat e Un i v e r si t y A Stat e a n d Lan d-g r a n t I n s t i t u t ion Un i v e r si t y Sy s t e m of G e org i a Volume 3, Number 1 Fall/Winter 2013 magazine Nutcracking Potential FVSU helps farmer improve pecan orchard Inside This Issue: Eat Great, Live Great Work In, The New Work Out Healthy for the Holidays C o l l e g e o f A g r i c u l t u r e, F a m i l y S c i e n c e s a n d T e c h n o l o g y C o o p e r a t i v e E x t e n s i o n P r o g r a m

2 Fort Valley State University College of Agriculture, Family Sciences and Technology Cooperative Extension Program Volume 3, Number 1 Fall/Winter 2013 The Focus magazine is published by the Fort Valley State University College of Agriculture, Family Sciences and Technology. Information published herein is for educational purposes in the furtherance of the University s Land-Grant mission in cooperation with the U.S. Department of Agriculture. Materials contained in this publication may be reprinted for further educational use provided the meaning is not altered and proper credit is given to the College of Agriculture, Family Sciences and Technology at Fort Valley State University. Your Opinion Counts! Please take our anonymous survey and let us know what you think about this publication. FvsuFOCUS Dr. Mark Latimore Jr. Assistant Vice President for Land-Grant Affairs (Interim)/ Extension Administrator Dr. Govind Kannan Dean, College of Agriculture, Family Sciences and Technology Agricultural Communications Department Marquinta Gonzalez Director ChaNaé Bradley Editor/Writer/Photographer Russell Boone Jr. Writer/Photographer Jeff Brothers Graphic Designer Issued in furtherance of Cooperative Extension Work Act of September 29, 1977, in cooperation with the U. S. Department of Agriculture, Mark Latimore Jr., Interim Assistant Vice President for Land-Grant Affairs for the Office of Academic Affairs, College of Agriculture, Family Sciences and Technology, Fort Valley State University, a State and Land-Grant Institution, University System of Georgia. The Cooperative Extension Program of Fort Valley State University College of Agriculture, Family Sciences and Technology offers educational programs, materials and services to all persons without regard to race, gender, ethnicity, national origin, sexual orientation, religion, age, disability or marital or veteran status. An Equal Opportunity Employer Fort Valley State University is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award baccalaureate and master s degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia or call for questions about the accreditation of Fort Valley State University.

3 Students Millicent Cosby, Cynthia Allen and Ashley Norris hold awards presented at the 17th Biennial Research Symposium in Jacksonville, Fla. April Research assistant Alicia Williams holds the award for Michael Melvin in his absence. Contents: Features Eat Great, Live Great... 4 Enriching lives through nutrition education Cheap Investment Yields Rich Returns..7 Simple steps for composting Practical Prevention for Providers..8 Child care provider uses information to operate safe facility Nutcracking Potential FVSU helps farmer improve pecan orchard Pecan Facts Fast facts about pecans Healthy for the Holidays Healthier versions of holiday favorites Keeping a Busy Body at Work Incorporating simple exercises at the workplace Meet Your Agent Dougherty, Lee and Worth Counties Meet FVSU county extension agent Charlie Grace Sections Did U Know?...2 AgVice...3 Highlights...20 Friend us on Facebook: FVSU Ag Follow us on Visit us online ag.fvsu.edu Fort Valley State University Cooperative Extension Program 1

4 Bullying among school-age children is a major public health problem. What is bullying? Bullying is an imbalance of power or strength repeated over time. Examples include physical abuse such as punching, shoving or hitting. It may also include cyber bullying where children use the Internet to post inappropriate photographs, rumors or lies to social media sites or blogs. Kids who are bullied are more likely to experience: Symptoms of depression Poor or low academic achievements Anxiety Changes in sleep and eating patterns Loss of interest in activities they used to enjoy Kids who bully others are more likely to: Practice criminal behavior Drink alcohol or smoke Bring weapons to school Be abusive toward their romantic partners, children and spouses when they become adults What can be done to stop bullying? Develop strict rules with children about acceptable and unacceptable behavior in regards to bullying. Be sure to involve parents or guardians. Educate kids and parents about the warning signs of bullying and its outcomes. Supervise youth and interrupt bullying when it occurs. For more information about bullying prevention or services that promote healthy behavior among youth, contact Woodie Hughes Jr., FVSU s interim 4-H program leader at , hughesw@fvsu.edu *Sources: U.S. Department of Health and Human Services, stopbullying.gov, Woodie Hughes Jr., FVSU s interim 4-H program leader. 2 FOCUS

5 Holiday shopping tips Millions of consumers across the country will be flooding malls, shopping centers, specialty stores and websites during the holiday season. To keep the holiday cheer from turning into a budgeting jeer, adopt some of the tips below. Plan ahead Create a budget, make a shopping list and track spending. Keeping a close eye on purchases can prevent future debts. Carpool Share rides to cut fuel costs from holiday budgets. Sharing rides can be fun as well as economical. Shop online Shop on secure websites and seek promotional codes. Pull names Organize a gift exchange. This can be done instead of buying gifts for the whole family. Make your own presents Make baked, canned or hand-made arts and crafts holiday gifts. Home-made Christmas snow globes, word pillows and felt scarf cup wraps are examples. Avoid credit cards Make cash purchases. Once the money is gone, end the shopping. It s never too early Look for bargains in January for next year s gifts. Take advantage of after holiday sales. Remember the Reason for the Season Reflect on spiritual and cultural beliefs with family and friends. Source: Better Homes and Gardens and Fort Valley State University s 2013 Consumers Making Choices Calendar. Fort Valley State University Cooperative Extension Program 3

6 Enriching lives through nutrition education Photos by: ChaNaé Bradley 4 FOCUS

7 By ChaNaé Bradley Selecting healthy food choices can be challenging on a tight budget. Preparing those selections for a family may become more difficult with a busy schedule. These challenges and a few others may come to a halt with assistance from a free program offered by Fort Valley State University s Cooperative Extension agents. Seven family and consumer science county extension agents and program assistants are teaching the Expanded Food and Nutrition Education Program (EFNEP) to residents in Crawford, Hancock, Marion, Peach and Twiggs Counties. Fort Valley State University s EFNEP uses a six session curriculum designed to teach participants how to incorporate healthy behaviors into their diets and lifestyles. The National Institute of Food and Agriculture (NIFA) funded program targets families, with an emphasis on parents and other adult caregivers who have primary responsibility for feeding young children, pregnant teens, youth and children. The agents teach residents how to stretch food dollars and share food safety tips for the improvement of family health and wellbeing. Once participants complete the six sessions, they become graduates and receive a certificate. Some of the EFNEP activities include cooking and recipe tasting, games, low impact exercise and short activities. Participants also receive pedometers, measuring cups and other items just to name a few. EFNEP recipes are low in sodium and fat and can be prepared in 45 minutes or less. Brenda Maddox, FVSU s Marion County extension agent, said she loves to see the excitement of her residents when they are enlightened by the information she shares through EFNEP programming. I think it s a fun way for people to learn educational information that they need. When you re having fun, you often don t recognize that you re in a class. EFNEP was designed to do just that, Maddox said. Maddox, who has worked in extension for more than 15 years, said the program is unique and enjoyable. I just had fun, said Jeanette Lewis, a 66-year-old homemaker who graduated from the EFNEP program in Marion County. I enjoyed the way she did it. She made everything educational. And not only did she teach, she asked us questions which made us participate, Lewis said. Valeria Knight, a Buena Vista native also attends the EFNEP class in Marion County. Knight who tries to keep her blood pressure and cholesterol levels monitored said the class has helped her to change her eating habits. She also mentioned how tasting recipes at the class has made it easier for her to include new dishes into her diet. I cook more with turkey instead of beef and pork. It tastes just as good if you put the right seasonings in it, Knight said. Maddox said she loves to enlighten residents in Marion County with small EFNEP can build confidence in one s culinary skills. It can also reassure someone that they can provide healthy meals for their families on small budgets Kena Torbert, FVSU family life specialist Above: Marion County resident Jeanette Lewis fills out a food talk questionnaire after completing activities and eating recipes during an EFNEP class in Buena Vista. Fort Valley State University Cooperative Extension Program 5

8 simple changes that can be added to their diets. She said she encounters many residents who suffer from high blood pressure and high cholesterol which is linked to their food choices and lifestyles. I think it s easy for all of us to get comfortable in a complacent lifestyle, said Maddox, referring to cooking meals in a traditional southern style. She said through EFNEP she is able to make an impact in people s health. Dade Catoosa In addition to impacting participant s Walker Whitfield health, FVSU s family life specialist, Kena Torbert, said this program can give participants self-assurance. Chattooga EFNEP can build confidence in one s Heard Troup Gordon culinary skills. It can also reassure Floyd Bartow someone that they can provide healthy meals for their families on small Polk budgets, noting that many families are surviving on minimum wage Haralson budgets with several children. She said once residents start implementing Carroll information learned from the classes and begin to see a difference in their budgets, health and other areas it can be rewarding. Fort Valley State University Cooperative Extension Program is proud to offer the EFNEP program in the following Georgia counties: Crawford, Hancock, Marion, Peach and Twiggs. 6 FOCUS Quitman Clay Paulding Harris Stewart Early Coweta Cobb Talbot Decatur Terrell Taylor Chattahoochee Marion Schley Seminole Murray Douglas Muscogee Meriwether Randolph Miller Calhoun Pike Sumter Grady Henry Lee Mitchell Union Gwinnett Macon Monroe Worth Thomas Walton Dooly Crisp Colquitt Jasper Jones Brooks Rabun Gilmer White Above: EFNEP participants Habershamwatch Marion Lumpkin County extension agent Brenda Stephens Trammell prep Pickens for a cooking demonstration. Dawson Banks Franklin Hall Hart Left: Cherokee Trammell Forsyth prepares a breakfast burrito for Fulton Baker Fannin DeKalb Upson Lamar Dougherty Rockdale Butts Newton Towns participants to sample. Fayette Webster Clayton Spalding Barrow Bibb Crawford Houston Jackson Peach Turner Morgan Putnam Wilcox Irwin Greene Wilkinson Twiggs Pulaski Tift Clarke Oconee Cook Madison Baldwin Bleckley Dodge Berrien Oglethorpe Ben Hill Lowndes Hancock Lanier Laurens Telfair Elbert Taliaferro Wilkes Hancock Washington Coffee Atkinson Warren Johnson Wheeler Jeff Davis Clinch Glascock Treutlen Lincoln McDuffie Montgomery Jefferson Bacon Ware Columbia Emanuel Burke Candler Bulloch Torbert, at Effinghamor Toombs Appling Richmond Pierce Tattnall Charlton Jenkins Evans Wayne Brantley Screven For more information concerning EFNEP programming in FVSU s service area, contact Kena torbertk@fvsu.edu Long Liberty Camden Bryan McIntosh Glynn Chatham

9 Cheap Investment By ChaNaé Bradley Yields Rich Returns Falling leaves don t have to be a pain during autumn months. Instead of waiting for the local garbage collector to come and pick up the colorful pieces, consider turning those leaves into something environmentally friendly like compost. There are many ways to make compost. Watch Dr. James Brown, FVSU s interim assistant dean and professor of horticulture, show simple steps that can be used as a general reference for backyard composting. Step 1: Gather raw materials including: leaves, branches, grass clippings, twigs, wood chips, hay, straw, nut shells, used potting soil, houseplants, fireplace ashes, uncooked or cooked fruits and vegetables, chicken litter, rabbit, cow or horse manure etc. Make sure larger pieces are shredded. Ideally the compost pile should contain a mixture of browns and greens alternating in layers. Step 2: Locate a dry spot accessible to water. Make sure the spot is at least three feet wide by three feet deep. Add brown and green materials to the pile in layers. Bury fruit and vegetable waste under ten inches of compost material. Moisten dry materials as they are added. Step 3: Provide structure to the pile by adding chicken wire or fencing. This also helps to keep rodents away. If this is not practical, invest in a closed top bin. If wiring is used, be sure to leave an opening for access to turn materials. Step 4: Turn the compost periodically with a pitch fork when temperatures change. Allow materials to breakdown. This process can take two months to two years. Step 5: Finished compost should look like rich potting soil. Step 6: Add finished compost to growing area. *Sources: U.S. Environmental Protection Agency, Backyard Composting, Alabama Cooperative Extension Service, Auburn University and Dr. James Brown, FVSU interim assistant dean and professor of horticulture. Why Compost? Killing two birds with one stone is the idea with compost. Through the use of yard scraps such as leaves and twigs, along with food scraps like banana peelings and eggshells, composting can improve soil health using nature s resources. Below are some reasons that people consider composting a cycle that helps nature keep its course. Its helps protect the environment: Composting can reduce greenhouses gas emissions by diverting organic materials from landfills. It improves the health of soil: Composting enriches soil; helps suppress plant disease and pests. It can be used in beautification practices: Compost can be used as mulch for a large or small landscaping project. It saves money: Composting reduces the need for expensive chemical fertilizers and pesticides. It increases agriculture production: Composting can promote higher crop yields for growers and producers. *Source: Environmental Protection Agency For more information about organic gardening contact Dr. James Brown, professor of horticulture at or brownj01@fvsu.edu Fort Valley State University Cooperative Extension Program 7

10 By Russell Boone Jr. Providing children with a safe environment does not have to be a complicated process. Small steps and simple changes can provide children with a safe atmosphere. Fort Valley State University s Cooperative Extension Program is offering a workshop that works to prevent accidents at child care facilities called the Healthy Homes for Childcare Providers Workshop. The main objective of Healthy Homes for Childcare Providers Workshop is to provide education and information to parents and child care providers on ways to reduce environmental hazards and make the indoor environment better, said Keishon Thomas, housing specialist for FVSU s Cooperative Extension Program. It is funded through a joint project with the University of Georgia and Auburn University. Approximately 400,000 children in Georgia 6-years-old and under spend eight to 10 hours a day in child care facilities, making it vital that individuals operating these facilities are aware of potential hazards. Thomas said the workshops which are offered twice a year, provide an affordable option for child care providers who need to acquire 10 training hours annually towards certification from Bright from the Start, the Georgia State Agency that certifies child care providers. Each of the FVSU workshops provide six of those hours free of charge. The going rates for workshops usually run from $20-$100 for two hours of training. Topics discussed during the workshops include environmental Practical Prevention For Providers C h i l d c a r e provider uses information to operate safe facility Photos by: Russell Boone Jr. Photos by: Russell Boone Jr. 8 FOCUS

11 toxins, allergies and prevention of lead poisoning. Linda Cooper, 47, resides in Byron. Cooper owns First Step Learning Center in Fort Valley which opened June Cooper discusses how the information shared benefitted her childcare facility. What did you learn at the Healthy Homes for Childcare Providers Workshop? I learned a lot about the environment children are in and the things that providers can do to improve the atmosphere within their centers to avoid allergies and aggravating conditions such as asthma. Was it hard to put what you learned to practical use? It was just doing simple things that you might not know about, such as substituting natural ingredients for the usual aerosols and cleaning agents we use. Those chemicals could affect the children in different ways. What was the most impressive thing you came away with from the workshop? We did a little game at the workshop where they took different cleaning products as well as medications and showed how similar they looked to candy. That was really profound because you have to think as a child thinks. She (Thomas) had Red Hots candy and some other pill, and they looked identical. You have to be a step ahead of the children because you never know what might happen. You know the old saying; An ounce of prevention is worth a pound of cure. What positive impact have the workshops had on your child care operation? The last one that I attended we learned fun ways to include the children when we are preparing the food. So it all helps us as a child care provider to create an environment that is fun and healthy for our children. Would you endorse FVSU s Healthy Homes for Childcare Workshop to another provider? I would tell them to jump and get to the door because they are helping the centers, the providers and the employees. They are very informative, and it s only going to make things better for the children because we want them to be safe and healthy. FluFighters Flu season begins in October, hits its high mark in January and ends in May. On average, 20,000 children under the age of five are taken to the hospital due to flu related causes. The Centers for Disease Control and Prevention recommends that children six months or older get vaccinated. In addition to the vaccine, consider the steps below to keep the flu from spreading. 1. Stay at home Avoid school, work and even running errands when experiencing flu-like symptoms. 2. Keep nose and mouth under wraps Cover the nose and mouth with a tissue when sneezing or coughing. Throw the tissue away after using it. If a tissue is not available, use a sleeve, not a hand. 3. Wash hands frequently Use soap and water to wash hands, especially after a cough or sneeze. If soap and water is not available, use an alcohol based hand sanitizer. 4. Don t touch the eyes, mouth, or nose Keep hands away from the face to prevent the spreading of germs. 5. Clean all surfaces Disinfect all surfaces. Infected individuals may leave germs behind on surfaces after a cough or sneeze. For more information, contact a physician. *Source: Centers for Disease Control and Prevention For more information about upcoming Healthy Homes for Childcare Provider workshops, contact FVSU housing specialist, Keishon Thomas at or thomask@fvsu.edu. Fort Valley State University Cooperative Extension Program 9

12 Nutcracking Potential FVSU helps farmer improve pecan orchard 10 FOCUS

13 By ChaNaé Bradley Clinton Trice, a retired juvenile justice worker, saw more than the average passerby when he decided to purchase a decaying pecan orchard in Dougherty County. It was in bad shape when I found it. All of this was briar patch, said Trice, referencing the thorny thicket that covered his property located a few miles outside the city limits of Albany. The trees had quit producing. For years, the 64-year-old lived on the property with the mind set of improving the 55 plus acreage. He focused on other ventures including cattle farming, but in 2011, the father of two decided it was time to turn his vision into reality. My overall goal is to make this place a much better place than when I found it, Trice said. Being no stranger to agriculture, Trice knew in order to improve his land and to produce pecans, he needed resources and information. For this reason, he contacted Charlie Grace, Fort Valley State University s Dougherty, Worth and Lee County extension agent. Shortly after, Grace traveled to Trice s property for a site visit. During the visit, he collected soil samples and conducted an overall assessment. Grace said he saw Trice s needs and decided to share information concerning government loans. I conduct a one on one consultation with clients who are interested in government loans. I go over all the eligibility requirements and explain what is needed to do a complete application, Grace said. In addition, Grace also connected Trice to the Natural Resources Conservation Services (NRCS), a branch of the U.S. Department of Agriculture (USDA). At the time of contact, south Georgia was experiencing a drought. After meeting with NRCS, it was determined that Trice met the requirements for having inconsistent water. As a result, Trice was approved and received a micro-irrigation system through the NRCS Environmental Quality Incentive Program. He also received a farm operating loan, equipment loan and farm ownership Photos by: Russell Boone Jr. I look at this as a journey, I m not where I was a few years ago, I see progress... it s getting better. Clinton Trice Fort Valley State University Cooperative Extension Program 11

14 loan through USDA. One of the items purchased with the equipment loan was a Savage Model 8261 Pecan Harvester. According to Trice, the harvester can pick up to about pounds of pecans and dump them every hour. It can do the job of 10 people, said Trice, who sells pecans to buyers in southwest Georgia. Trice also mentioned how he foresees the irrigation system being a huge help. It wasn t helpful this year because of the excessive rain, but long term it will be needed, Trice said. Overall, Grace said the additions will help to improve Trice s entire operation. It s going to maximize his yield because he has access to water and the harvester will help him cut back on labor costs, Grace said. When you have a lot of people out there picking pecans and you have to pay them per pound that s going to cut into your profit, Grace said. Trice credits the work of FVSU s Cooperative Extension Program towards the improvement of his orchard. Grace was helpful in cutting through the red tape of the situation. Applying for these loans though the government can sometimes be overwhelming, Trice said. With his new equipment the third generation farmer said he has seen much improvement from when he first started. I look at this as a journey, I m not where I was a few years ago, I see progress, even though sometimes the progress is slow, but it s getting better, Trice said. I came in here with nothing and what I have may not be a lot but it s more than what I had. For assistance from a county agent in your area, contact FVSU s Cooperative Extension Program at or ag.fvsu.edu. Below: Farmer Clinton Trice purchased a Savage Model 8261 Pecan Harvester with a U.S. Department of Agriculture equipment loan. Below: Charlie Grace, FVSU s Dougherty, Worth and Lee county extension agent visits client Clinton Trice and learns how to use the micro-irrigation system on site. 12 FOCUS

15 PECAN FACTS: Pecans, a Natural Pill Eating pecans can provide excellent health benefits. Adding pecans to a diet could help increase the intake of vitamins and minerals that aid in health and nutrition. See some tasty options below that will offer a crunchy yet healthy food choice. Sprinkle pecans on top of low-fat yogurt. Doing so will provide more zinc and vitamin E which are important nutrients for proper growth and strong immunity. Bring about 20 pecan halves to work or school for a snack. They serve as a healthier snack than potatoes chips or crackers because they are naturally sodium-free, and provide an excellent source of manganese which helps with brain function and fat metabolism. Add pecans to a salad for an extra crunch. Pecans are high in healthy unsaturated fats and are considered heart healthy because they can lower cholesterol. The United States produces about 80 % of the world s pecan crop. Georgia leads the nation in pecan production. The state averages around 88,000,000 pounds per year. Georgia has been the top pecan producing state in the nation since the late 1800s. Most pecan pies use 1/2 pound - 3/4 pounds of pecans. It takes about 310 pecans halves to fill a one-pound bag. On average there are about pecans used in every pecan pie. 78 Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S. Sources: Georgia Pecan Commission, National Pecan Sellers Association Fort Valley State University Cooperative Extension Program 13

16 for the Holidays Peach Crumble Many families look forward to the holidays for a chance to indulge in treats they may not consume during most parts of the year. Grandma s cobbler or auntie s pie may be hard to turn down, but some health conditions don t allow everyone s taste buds to delight in eating the old time favorites. With this notion in mind, make the holiday season enjoyable for all guests by preparing a few recipes that are low in fats, but high in taste. Below are some healthier holiday dessert recipe alternatives in lieu of the traditional format. Hopefully the whole family can enjoy the conversation, relaxation and sweets that are popular this time of year. Ingredients 3 large sheets of graham crackers 1 tablespoon soft margarine 2 teaspoons of sugar 15-oz. can peaches, slices or chunks 1 ½ cups of plain nonfat yogurt Steps Place graham crackers in a zip top plastic bag or between two pieces of foil and crumble, using the unopened can of peaches as a rolling pin. Melt margarine. Add graham cracker crumbles and sugar to melted margarine and stir to mix. Open can of peaches and drain off liquid. Heat peaches until warm, 1-2 minutes. Pour ½ cup plain yogurt in each of 3 small (1 cup) bowls. Top each bowl with 1/3 of warm peaches. Top peaches with 1/3 of graham cracker crumbles and serve. Nutrition Facts Serving size: 1/3 of recipe 251g (251 g) Servings per recipe: 3 Amount per serving Calories: 289 Calories from fat: 48 % Daily Value* Total Fat 8% 5g Saturated Fat 5% 1g Trans Fat 0g Cholesterol 1% 2mg Sodium 13% 315 mg Total Carbohydrates 17% 52g Dietary Fiber 12% 3g Sugars Protein Vitamin A 14 % Vitamin C 6% Calcium 27% Iron 8% 35g 9g 14 FOCUS

17 Banana Pudding Ingredients 1 (15 oz.) can skim milk 2/3 cup water 1/3 cup sugar 3 tablespoons cornstarch 1 egg, beaten 1 teaspoon vanilla 1 sliced banana 12 vanilla wafers Steps Place milk and water into saucepan. Blend sugar and cornstarch together then add to milk mixture, stirring until dry ingredients are dissolved. Cook over medium low heat, stirring often, until mixture comes to a full boil. Boil 1 minute. Mixture should begin to thicken. Remove from heat. Stir 1/2 cup of the hot mixture into the beaten egg. Then add egg mixture to saucepan Heat over low heat, stirring constantly until thick. Remove from heat and add vanilla. Layer pudding in serving bowl with sliced banana and 10 vanilla wafers. Crumble remaining two vanilla wafers and sprinkle over the top layer of pudding. Nutrition Facts Serving size: ½ cup Servings per recipe: 5 Amount per serving Calories: 251 Calories from fat: 13 % Daily Value* Total Fat 5% 3g *Vitamin A 9 % 450 I.U. Calcium 28% 280mg Sodium 7% 160mg Vitamin C 6% 4mg Iron 4 % 1g Source: University of Georgia s, public service associate and extension nutrition-expanded Food and Nutrition Education Program (EFNEP) specialist Gail Hanula Fort Valley State University Cooperative Extension Program 15

18 Work-In, the New Work-Out By Russell Boone Jr. Obesity is a cause of concern in the U.S. The Centers for Disease Control and Prevention (CDC) report that about one-third (37.5 percent) of adults in the country are obese. One of the main causes of this health problem is lack of exercise. Sometimes, a busy schedule can keep an individual from getting to the gym, so a small workout can be better than none at all. Gail Adams, Fort Valley State University s Peach County extension agent and Toya Harris, a certified exercise specialist and occupational therapist assistant, offered advice on how to incorporate exercise in the workplace. Listed below are some exercises that can take place behind a desk during a 9-5. Enjoy the results! 16 FOCUS Incorporating simple exercises at the workplace Substitute an exercise ball for a chair Improve posture, balance and concentration by substituting an exercise ball for a chair. Try it all or part of the day and see what results occur. To be effective, select a ball that accommodates height and weight. Photos by: Russell Boone Jr.

19 Arm Circles Arm circles help tone the upper arms. By holding arm muscles tight, resistance is created to carry out the exercise. To perform this exercise, stretch arms out, hold out palms and point thumbs upward. Next, rotate arms backwards in a small circle. Reverse the process, holding palms inward with thumbs pointing down, rotating arms forward. Repeat this motion 15 to 20 times in each direction. Wall Push Ups Chest and upper arm muscles can be toned with the incorporation of wall pushups. This is good if there is difficulty with a regular push up. Another benefit is that work clothes can remain clean. Just think of it as a push up without having to get on the floor. Extend the arms, lean forward with hands flat on the wall. Bend elbows until the face almost touches the wall, then push back. Three sets of 15 are suggested. Finger Lifts To improve coordination and increase finger strength, try finger lifts. Start with the index finger, then raise and lower each finger as high as possible while simultaneously keeping the rest of the fingers still. Do this two or three times for each hand. Knee Lifts Flexibility and leg strength can be improved, with the addition of knee lifts. To perform this exercise, stand with legs slightly apart, and begin to raise the right knee. Hold in place for a few seconds. Reverse the process and perform the same exercise with the left leg. Before beginning any form of physical activity, consult a physician. Chair Dips Michelle Obama has inspired many women to get their arm muscles in shape for sleeveless outfits. Get toned arms by incorporating chair dips. Grab the end of a chair and stretch your legs out as seen in the photo. Bend elbows to a 90 degree angle and push back up. Start off with one set of six to eight reps, increasing the reps until three sets of are complete. Sources: the Centers for Disease Control and Prevention and Livestrong.com. Fort Valley State University Cooperative Extension Program 17

20 Meet Your Agent Dougherty, Lee and Worth Counties Charlie Grace County Extension Agent Coverage Area: Dougherty, Lee and Worth Counties Residents of southwest Georgia counties Dougherty, Lee and Worth can count on the expertise of Charlie Grace when it comes to matters dealing with agriculture. Grace, a native of Evergreen, Ala., offers his constituents expertise in agribusiness management, horticulture, livestock and vegetable production. He is a member of the Georgia Vocational Agriculture Teachers Association and the National Future Farmers of America Alumni Association. Services are provided in the following areas: Developing Farm Plans Horticulture Production and Management Landscape Design Nursery Production Greenhouse Management Marketing Assistance with the U.S. Department of Agriculture s Natural Resources Conservation Service (NRCS) cost share program and Farm Service Agency (FSA) loan program. For more information about programs offered in Dougherty, Lee and Worth Counties, contact Grace. Phone: gracec@fvsu.edu 125 Pine Avenue, Suite 100 Albany, Georgia FOCUS

21 What is Extension? The Cooperative Extension System is a nationwide educational network. Each U.S. state and territory has a state office at a land-grant university, such as Fort Valley State University, which has a network of regional offices. Within these offices staff and experts are available to provide useful, practical and research-based information to agricultural producers, small business owners, youths and others in rural areas and communities of all sizes. Charlie Grace, based in Dougherty County, is one of 12 extension agents. There are also three program assistants who work personally with residents in the nearly 30 counties they serve throughout middle, east and south Georgia. Who Does the Extension Program Serve? Extension has something for every Georgian, including limited-resource farmers. Oneon-one assistance, agricultural events and workshops are available to address an array of issues facing clients. Services and expertise vary with each coverage area. Extension is here to help Georgians with their challenges. Clientele Include: Animal Producers Families Future and Current Homeowners Gardeners Limited-Resource Farmers Parents Seniors Youths Bulloch County, Stefan Price 151 Langston Chapel Road, Suite 600 Statesboro, Georgia Office: prices@fvsu.edu Crawford County, Millicent Price 100 Wright Avenue Roberta, Georgia Office: pricem@fvsu.edu Dougherty County, Charlie Grace 125 Pine Avenue, Suite 100 Albany, Georgia Office: gracec@fvsu.edu Hancock County, Ginger Chastine 323 Broad Street, Suite 205 Sparta, Georgia Office: chastineg@fvsu.edu Houston County, Leon Porter 801 Main Street, Suite 332 Perry, Georgia Office: ext. 245 porterl@fvsu.edu Irwin County, Stinson A. Troutman 107 West Fourth Street Ocilla, Georgia Office: troutmans@fvsu.edu Laurens County, Titus Andrews P.O. Box 2114 Dublin, Georgia Office: andrewst@fvsu.edu Lowndes County, Joshua Dawson P.O. Box E. Hill Avenue Valdosta, GA Phone: Fax: dawsonj01@fvsu.edu Macon County, Ricky J. Waters P.O. Box 486 Oglethorpe, Georgia Office: watersr@fvsu.edu TALBOT MARION TERRELL SUMTER CRAWFORD MACON LEE DOUGHERTY Marion County, Brenda M. Trammell P.O. Box Baker Street Buena Vista, Georgia Office: maddoxb@fvsu.edu Peach County, Gail R. Adams P.O. Box Spruce Street, Wing A Fort Valley, Georgia Office: adamsg1@fvsu.edu Peach County, Sabrena Johnson P.O. Box Spruce Street, Wing A Fort Valley, Georgia Office: johnsons@fvsu.edu Talbot County, Bobby Solomon P.O. Box S. Washington Avenue Talbotton, Georgia Office: solomob@fvsu.edu Terrell County, Atonya Jordan 955 Forrester Drive Dawson, GA Phone: jordana02@fvsu.edu Twiggs County, Terralon W. Chaney P.O. Box Magnolia Street North Jeffersonville, Georgia Office: chaneyt01@fvsu.edu Twiggs County, Phillip Petway P.O. Box State University Drive Fort Valley, Georgia Office: petwayp@fvsu.edu PEACH WORTH HOUSTON TWIGGS BEN HILL IRWIN BERRIEN LOWNDES HANCOCK LAURENS WHEELER COFFEE JEFF DAVIS JEFFERSON TREUTLEN EMANUEL TOOMBS BURKE JENKINS TATTNALL SCREVEN BULLOCH Fort Valley State University Cooperative Extension Program 19

22 HighLights News & Notes From the College of FVSU International symposium hosted at FVSU More than 130 participants from the United States and countries all over the world including South Africa, Greece and France traveled to Fort Valley State University May for a parasite management train the trainer symposium. The three day event, held at the Pettigrew Center, is a part of the 10th anniversary celebration for the American Consortium for Small Ruminant Parasite Control (ACSRPC). Dr. Thomas Terrill, an FVSU professor of animal science, and coordinator of the ACSRPC, said parasites are a big problem world-wide for farmers. Through this symposium, the consortium aimed to increase the number of trained professionals including veterinarians and extension specialists. Doing so could help farmers stay in business by providing sound research that can sustain their operations. Our solutions have always been focused on small farmers and simple things that are inexpensive and easy to do. Our specific goal is to train people with these principles so they can then go back to sections of the U.S. where there is not a trainer right now, Terrill said. Dr. Gareth Bath, an emeritus professor from South Africa, said the consortium is an international success. He said members of the consortium created techniques such as the FAMACHA, a tool used to help farmers detect parasite infection in sheep and goats. He said this symposium helped to share great techniques with people all over the world. For more information about ACSRPC contact Dr. Thomas Terrill at or terrillt@fvsu.edu ChaNaé Bradley Participants at the train-the-trainer symposium learn how to use a FAMACHA card. Grant provides up to $16,000 in student scholarships The National Science Foundation awarded Fort Valley State University s Center of Biotechnology a grant totaling $627,240 this summer. The goal of the grant is to recruit and retain financially disadvantaged students 20 FOCUS with strong academic backgrounds in science, technology, engineering and mathematics (STEM) disciplines. This scholarship will allow more students to stay in the classroom so they can graduate in four years, said Dhir, FVSU s director of the Center for Biotechnology and professor of biotechnology. To be eligible for the STEM scholarships, students must be a U.S. citizen, enrolled at FVSU, declare plant science - biotechnology concentration or biology - forensic science concentration Dr. Sarwan Dhir and laboratory technician Alicia Williams instruct students at the FVSU biotechnology lab. as their major, hold a 3.0 GPA, complete a Financial Student Aid (FASFA) and a scholarship application. Students must also submit a letter of recommendation to Dhir. Dhir plans to award 33 scholarships annually worth $4,000 each. The grant can fund scholarships for up to four years, meaning a STEM Scholar may receive up to $16,000 in scholarship funds at FVSU. The submission of this grant was a collaborative effort involving faculty and staff members in FVSU s College of Arts and Sciences, and FVSU College of Agriculture, Family Sciences and Technology. ChaNaé Bradley

23 Award winning recognition granted to FVSU faculty, students Long hours of intense lab work and research paid off for Fort Valley State University faculty members and students that received awards for their research and presentations in the areas of agriculture and food science. Two FVSU faculty and four FVSU students were honored April 7-10 during the 17th Biennial Research Symposium at the Hyatt Regency Jacksonville Riverfront. The symposium consisted of more than 900 students and faculty members representing 1890 land-grant universities across the southern U.S. Dr. Erika Styles, FVSU assistant professor of agriculture economics, received the B. D. Mayberry Young Scientist Award during the Morrison- Evans & B.D. Mayberry Award Banquet. The award is the highest accolade given by the Association of Research Directors to an 1890 young scientist who is at the beginning stages of his or her career. Styles received the award for her grantsmanship efforts and research on consumer behavior in response to traditional and nontraditional goods. The award carries a cash sum of $500. Dr. Thomas Terrill, FVSU assistant professor of animal science received, an award for his contributions toward a multi-state project involving sheep and goat production and marketing. Every two years, the ARD symposium provides our scientists an opportunity to share their research findings with our 1890 colleagues, said Dr. Govind Kannan, dean of FVSU s College of Agriculture, Family Sciences and Technology. Undergraduate and graduate students gain valuable experiences attending a professional conference and presenting papers on their projects. As always, our researchers and students have made us proud by winning awards this time as well, Kannan said. ChaNaé Bradley (Below, left to right) Dr. Govind Kannan, dean of the College of Agriculture, Family Sciences and Technology; Dr. Erika Styles, Professor of agricultural economics and Dr. Mark Latimore, interim vice president for Land-Grant Affairs Walmart Foundation awards a grant to FVSU s 4-H program One of the world s largest retailers will collaborate with Fort Valley State University s 4-H Program through a grant initiative focused on expanding nutrition, fitness and healthy living education to underserved youth audiences. On April 16, the National 4-H Council Youth Voice: 4-H Healthy Living Initiative, funded by the Walmart Foundation, teamed up with FVSU s 4-H Program by awarding it with a grant totaling $45,000. The grant requires us to reach 3,000 underserved youth and their families in rural communities through direct program participation in Youth Voice: Youth Choice high quality positive youth development activities, said Woodie Hughes, Jr., FVSU s interim 4-H program leader who wrote the grant. By taking part in the initiative, FVSU s 4-H Program will be working with Terralon Chaney (left) and Woodie Hughes (right) pose with representatives of Walmart. students in grades 4-12 in Peach, Twiggs, Terrell and Telfair counties. Terralon Chaney, FVSU s Twiggs County extension agent, discussed how the grant will help clients in her county improve their diets with better access to fresh produce. This grant will provide opportunities for Twiggs County youth to grow and produce their own fruits, vegetables and promote healthy lifestyles in their homes, Chaney said. She is also excited at the opportunity to provide students with healthy recipes that can be used at home. Russell Boone Jr. Fort Valley State University Cooperative Extension Program 21

24 Agricultural Communications P.O. Box 4061 Fort Valley State University Fort Valley, Georgia ag.fvsu.edu