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Recently, the expertise of Georgia Southern University’s researchers was featured in an in-depth piece by Business Insider Magazine. U.S. oncology company OncoTEX has made a significant leap in the future of cancer treatment. A part of the bioscience development portfolio The iQ Group Global, OncoTEX has licensed a gold compound platform technology, AuraTEX, that helps destroy cancer cells by using the body’s immune system. The gold-based compounds enter cancer cells and attack them from the inside. Through this process, the tumours are disrupted, and cancer cells are made visible, causing the human body’s immune response to kick in. With the immune system and gold compounds working together, killer T-cells and the drug destroy the remaining cancer. The futuristic technology was developed in collaboration with the University of Texas at Austin, Georgia Southern University, and Wright State University, before being licensed to OncoTEX. In the coming months, OncoTEX and the University of Texas at Austin will test the gold compounds in rigorous studies to learn more about the treatment and its potential in fighting various forms of cancer. December 16 - Business Insider The full article is attached. And, If you’re a journalist looking to cover this new research that Georgia Southern is a major part of - – then let us help. We have experts available to answer your questions - simply reach out to Georgia Southern Director of Communications Jennifer Wise at jwise@georgiasouthern.edu to arrange an interview today.
Hats off to the 2,100 graduates at Georgia Southern
Last week, approximately 2,100 undergraduate and graduate students from Georgia Southern University’s Statesboro, Armstrong and Liberty campuses received associate, baccalaureate, master’s, specialist and doctoral degrees in three Fall 2021 Commencement ceremonies. Georgia Southern President Kyle Marrero welcomed the graduates and their families to the University’s Fall Commencement ceremonies, held at the Savannah Convention Center in Savannah on Dec. 11, and the Allen E. Paulson Stadium in Statesboro on Dec. 13 and 14. He commended the graduates on their achievements and tenacity. “Graduates, I don’t need to tell you about your unique college journey, which has been challenging for all of us,” said Marrero. “I am very proud of how, together, we have persevered allowing us to have a successful semester and today, our commencement ceremony. You, our graduates, deserve great recognition.” During the Savannah ceremony, Georgia’s 2022 Teacher of the Year Cherie Dennis (Armstrong ‘10), who teaches English to Speakers of Other Languages at Hesse K-8 School in Savannah-Chatham County Public Schools, addressed the packed house with a call for kindness. “My hope for you is that you go out into the world with your eyes and your hearts wide open,” she said. “That you go out into the world and make something beautiful out of its cracks and imperfections. A world that is bound together by the irrefutable strength and integrity of kindness. Be the repairers of the world; the menders of the world; the bridge builders; the constructive, contributive citizens who nurture communities large and small. And that may sound daunting, but really it all starts with something so very simple, something so very possible and within your reach. Something you knew how to do even as a child. Just being kind.” Sachin Shailendra, chair of the University System of Georgia Board of Regents and president of SG Contracting, Inc. in Atlanta, spoke at the first ceremony in Statesboro. “Georgia Southern – which in a few minutes will be your alma mater – is one of the shining stars among our 26 institutions,” he said. “It ranks as one of Georgia’s best comprehensive universities, with a growing reputation for research that impacts not only vital industries but the environment and our communities. The degree you earned lets everyone know you learned from outstanding faculty, top staff and talented fellow students. “The opportunities ahead of you are many. I know this because of my own experience. I was born in Georgia, but my father was not. I am only a generation away from the farmers my family were in India. Education has been a game changer for both me and my family, and I know it’s a major accomplishment for many of you. I hope your degree will inspire you to take the next steps in building your future. So go out into the world and create a worthy future, not only for yourselves, but one that will represent Georgia Southern, our entire university system, and this state as well…Your education has already changed you. It also has the power to change your community, and move our state forward in exciting ways.” To read the full release please see the attachment below. This is a great moment for Georgia Southern University and if you are looking to learn more about this year's graduating class or the school - then let us help. Simply reach out to Georgia Southern Director of Communications Jennifer Wise at jwise@georgiasouthern.edu with your questions or to arrange an interview today.
Can oily fish, cherries or milk help you sleep? Here’s what the evidence shows
Almost one in five British people report they don’t get enough sleep each night. The problem is so bad that in total the UK public are losing around a night’s worth of shut-eye each week. There are a lot of popular beliefs about foods and drinks helping people get a good night’s rest, but many of them are not based on scientific evidence. Here’s what we know. Chemistry of food and sleep Our diet has an influence upon sleep patterns by affecting the sleep hormone melatonin. For example, foods rich in the essential amino acid tryptophan are commonly cited as helping sleep, as tryptophan helps produce melatonin. Additionally, some vitamins and minerals may help sleep, such as vitamin D, magnesium and zinc. Oily fish: Evidence suggests the more oily fish, such as salmon or herring, you eat the better you sleep. Oily fish contain healthy fats such as omega-3 oils which have been shown to improve sleep in children and are involved in serotonin release. Serotonin, a brain chemical linked to mood, also regulates the sleep-wake cycle which may also explain how eating oily fish can help. Tart cherries: A number of studies have looked at consumption of tart cherries, usually in the form of a drink, and sleep. Evidence suggests that tart cherries improves sleep in older adults, probably due to their ability to increase melatonin levels. And tart cherries are also rich in nutrients, including magnesium, which also may improve your sleep. Kiwi fruit: The evidence for kiwi fruit helping you sleep is mixed. One study suggested four weeks of kiwi fruit consumption improved multiple sleep measures, while another, admittedly in sufferers of insomnia, found no effect. Based on these findings it is not clear yet that eating kiwi fruit will benefit sleep for most people. Oysters: In 1888 W F Nelsom wrote “He who sups on oysters is wont on that night to sleep placidly…”. There is some evidence to back up this statement, with zinc-rich foods, including oysters, being reported to benefit sleep. However, on balance eating oysters before bedtime is unlikely to be beneficial to your night’s sleep. Alcohol and other drinks Alcohol causes brain activity to slow down and has sedative effects that can induce feelings of relaxation and sleepiness> But consuming alcohol is actually linked to poor sleep quality and duration. Although drinking alcohol may cause more rapid sleep onset, this can affect the different stages of sleep, decreasing overall sleep quality. If you want a good night’s sleep, avoiding alcohol is sound advice. But are there any non-alcoholic drinks that might help? Warm milk: Research conducted in the 1970s suggested that a glass of warm milk before bed could improve sleep quality. This research was performed in a very small group however, and little research has been done since. Drinking milk does increase melatonin levels which could help. But there isn’t enough evidence to support the claim that a glass of warm milk definitely makes you nod off. Bone broth: Bone broth commonly crops up in online articles as a food that can aid sleep. This may be due its high content of the amino acid glycine. Glycine has been shown to improve sleep in rodents and humans, possibly by lowering body temperature. There are however no studies specifically looking at bone broth consumption and sleep. Herbal teas: The range of herbal teas aimed at the sleep market has grown and grown. Evidence for valerian, a common ingredient, to aid sleep is inconclusive. Decaffeinated green tea has been reported to improve sleep quality, which might be linked to the relaxing qualities of L-theanine, an amino acid it contains, but in general, avoiding caffeinated teas is a wise choice. If you like herbal teas, then they can be part of a relaxing pre-bedtime routine – but they are unlikely to improve your sleep quality. A bedtime routine Having a bedroom environment and daily routines that promote consistent, uninterrupted sleep are important. These include keeping to the same time to head off to bed, making your bedroom free of disruptions and having a relaxing pre-sleep routine. But many of the foods that have claimed benefits for sleep have little or no evidence behind them, to the point there are no legally recognised health claims for food assisting sleep approved in the UK or Europe. If any one of these things helps you to sleep well, there’s no reason to stop. But just remember the other basics of a good nights sleep too, including relaxing before bed and avoiding too much blue light from electronic devices.
Parents who struggle to encourage their children to eat vegetables can now play a more influential part at their mealtimes – concludes a study by psychologists in the College of Health and Life Sciences at Aston University. The recent study, which was published in the journal Appetite, was carried out by doctoral researcher Katie Edwards, who found that children watching adults eat a green vegetable with positive facial expressions tasted and consumed more than double the amount of that vegetable. The team recruited 111 British children between the ages of four and six years old and played each of them one of three videos. In two of the videos, the children were shown unfamiliar adults eating raw broccoli with either a positive or a neutral facial expression. The third video, used as a control, was not food related. The researchers then assessed the children’s willingness to try raw broccoli. This was measured using a seven-point scale from turning away from it to both swallowing and accepting it. Their intake of the vegetable was measured by the number of grams of raw broccoli consumed, and the number of tastes of raw broccoli was examined. The findings could help children become more accepting of less popular vegetables like raw broccoli and generally facilitate healthier eating in children. The research mainly focused on young children who had never tried broccoli before. The team found that children who were exposed to video clips of adults enjoying eating broccoli had more tastes of, and ate, on average, more than twice as much of the food in comparison with the kids in the control group — specifically, 11 g (0.4 oz) rather than 5 g (0.2 oz). Katie Edwards, PhD researcher at Aston University, said: “One explanation for the beneficial effect of positive facial expressions whilst eating could be that conveying food enjoyment gives the observer information about the safety and palatability of food. “Raw broccoli was novel for most participants. Thus, children may have eaten more broccoli after watching adults enjoy eating it, because they believed it was enjoyable to eat.” The researchers were surprised to find, however, that seeing adults enjoying raw broccoli did not impact the children's initial willingness to try the vegetable. The results showed that after watching adults enjoying eating raw broccoli, children ate more than double the amount of raw broccoli than children who had seen a non-food related video. This suggests that smiling while eating green vegetables can encourage children to taste and eat more of that vegetable. Katie added: “Further work is needed to determine whether a single exposure [to adults enjoying broccoli] is sufficient and whether these effects are sustained over time.” The full findings of the study were published in the journal Appetite.
Experts in the Media – Learn how UMW is doing its part to preserve Indigenous history
The members of Virginia’s Rappahannock and Patawomeck tribes can trace their roots back to the times before the first European contact. For hundreds of years, their people fished the rivers and inhabited the area near the Potomac and Rappahannock rivers. It was a rich history and today the efforts to preserve the stories and records of those times are being bolstered by UMW students and faculty. The work was recently featured in a piece by NBC-4 in Washington, D.C. Professor Lauren McMillan and her students are helping with that mission. King George County economic development officials approached her with an idea to create a Native American heritage trail, hopeful that it would drive ecotourism and draw visitors to public access points. “The first step that we did was say we need to consult with the tribes whose stories we’d be telling," McMillan said. Then the class did a deep dive. "We then started diving into the archives, the historical records, oral histories and the archaeological record as well,” McMillan said. They’ve created signs that will go up in seven different locations in King George. Each one tells a different story about the local tribes, spotlighting the past and present. “When you learn Virginia history, you learn about a lot of stuff that happened in Jamestown and that’s kind of the last place you learn about Indians in Virginia history, but we've been here all along,” Brad Hatch, a member of the Patawomeck Tribe, said. “We’ve been preserving our own culture and heritage and it's here for everybody to see." The students worked hard to put that heritage and culture on full display. They also envision their project inspiring others to do some research of their own about Virginia’s first residents. December 07 - NBC News Indigenous history is a fascinating topic – and one being covered more and more by media. And if you’re a reporter looking to know about the work UMW is doing with of the Rappahannock and Patawomeck tribes or other topics – then let us help. Lauren McMillan is the University of Mary Washington's resident historical archaeologist and an expert on middle-Atlantic American history. Dr. McMillan is available to speak with media – simply click on her icon now to arrange an interview today.
Have you finished your Christmas shopping yet? If not – waiting for last minute deals or just pushing off the pain of navigating a jam-packed shopping mall might result in some failed efforts, unhappy kids and even the potential for coal in your own stocking for letting some loved ones down. Recently, John Talbott, the director of the Center for Education and Research in Retailing at the Indiana University Kelley School of Business was interviewed on the IBJ podcast to explain how supply chain woes may be creating chaos this Christmas. Experts expect shoppers to drop a record amount of money this holiday season. The National Retail Federation forecasts sales for November and December to grow between 8.5% and 10.5% over the same months in 2020. In total dollars, that would be between $843.4 billion and $859 billion. At the same time, the supply-chain issues that have plagued commerce since the start of the pandemic are expected to complicate gift buying and limit stock for some products. The answer is to get your shopping done as soon as possible, because you might not get a second chance, says John Talbott, the director of the Center for Education and Research in Retailing at the Indiana University Kelley School of Business. In the latest edition of the IBJ Podcast, Talbott explores other big questions with host Mason King. Does Indy’s status as a leading U.S. logistics hub give Hoosiers a leg up on gift availability? What role might inflation play in this year’s shopping season? Why are gift cards even more valuable than usual this year? How can we avoid cybercrime? And are there any blockbuster, must-have gifts for this season? November 28 – IBJ Podcast And if you’re a journalist looking to know more or covert this subject – then let us help. John Talbott is the Director for the Center for Education and Research in Retail at Indiana University’s Kelley School of Business. He’s an expert in the areas of retailing, relating marketing activities to financial outcomes, and new media communication. John is available to speak with media regarding this important topic – simply click on his icon now to arrange an interview today.
Brexit caused a large negative effect on UK trade pre-pandemic - new Aston University research
Professor Jun Du and Dr Oleksandr Shepotylo analysed the causal effect of Brexit on the UK’s services trade between 2016 and 2019 They found the UK experienced an average shortfall of £18.5 billion worth of services exports for each of those years Transport, Travel, Insurance and Telecom sectors experienced significant decline post-2016 No significant decline was found in other services including intellectual property, construction and financial. New research from economics experts at Aston University has found Brexit has caused a largely negative effect on UK services trade since the EU referendum. Professor Jun Du and Dr Oleksandr Shepotylo, from Aston Business School, analysed the causal effect of the Brexit referendum on UK’s services trade over the period between 2016 and 2019, in comparison to other major services exporters. They found the uncertainty associated with the UK-EU trade negotiations following the referendum caused harms to the UK services economy as a whole, reducing firms’ exports of services. This damages the competitiveness of services sectors which make up a lion’s share of the UK economy in terms of gross output, value-added and jobs. Professor Du and Dr Shepotylo used a Synthetic Difference in Differences (SDID) estimator to construct a counterfactual of the UK, had it not voted leave in 2016, to compare its services exports performance. This was done by comparing the actual performance of the UK with the modelled performance of a country that looks much like the UK, but did not vote to leave the European Union. They found Brexit resulted in the UK experiencing an average shortfall of £18.5 billion worth of services exports every year between 2016 and 2019 relative to what it would have been, had the UK remained in the EU. The impact varied considerably between different types of services. The UK’s exports in the category of transport, travel, insurance and telecom services saw a statistically significant decline following the referendum. No significant decline was found in business, intellectual property, construction, financial or personal, cultural and recreational services. In addition, Professor Du and Dr Shepotylo did not find evidence to suggest that UK businesses have redirected exports in services from the EU markets to those outside the EU, which is in contrast to exports in goods. The research suggested that Ireland has benefited significantly during this period, with growth in post-Brexit services exports up by £24 billion annually over 2016 to 2019 in the country compared to the counterfactual scenario if Brexit did not occur. This translates to 14.75% of Ireland’s 2019 total services exports, with growth clustered largely in the telecoms, business, intellectual property, and insurance sectors. Jun Du, professor of economics at Aston Business School, said: “Brexit marked a rupture in the highly integrated UK-EU services markets that had been developed during the UK’s membership of the single market. However, the UK’s strength in services was not reflected in the government’s ambitions for the sector in the EU-UK trade negotiations that followed the referendum. “There are other winners besides Ireland in some post-Brexit services areas. The Netherlands have increased considerably in ‘Business’ and ‘Intellectual Property’ exports. “Spain has seen growth in ‘Travel and transport’ services exports. Germany has gained in ‘Transport’, ‘Insurance’, ‘Telecom’ and ‘Intellectual Property’ services exports. While Ireland seems to have done exceptionally well in relation to the export of ‘Telecom’ services, a sharp contrast emerges to the lost exports not just from the UK, but also from the Netherlands, Switzerland and France.” Dr Oleksandr Shepotylo, a senior lecturer in economics, finance and entrepreneurship at Aston University, co-wrote the working paper and said: “UK services exports are 5.7% lower than they would be without Brexit. It reflects an overall decline of the UK as a place for doing business. “What economists tend to agree on is that the UK’s exit from the EU’s custom union and single market may have more significant impacts on services than goods, and more severe impact on post-Brexit regulated services than unregulated services. “It will take some time for the full impact of Brexit on UK services to emerge. Freedom of movement and data flow in some areas between the UK and EU could remain restricted. Stability, transparency and regulatory consistency in financial markets could be challenged. But new opportunities might surface. “Continued trade negotiations and dialogues regarding trade liberalisation are essential with the EU and large, fast-growing markets beyond Europe. Crucial to understanding these impacts will be reliable data and rigorous analysis. Our modelling of marked losers and winners in post-Brexit services trade provides new evidence for an open discussion of the post-Brexit trade in services.” You can read the full working paper HERE
It was a tragic day in America this week as a 15-year-old is in custody after allegedly opening fire on a school in Oxford, Michigan, which left three teenagers dead and at least eight more wounded by the gunfire. Three students were killed in the attack at the school some 40 miles north of downtown Detroit -- Madisyn Baldwin, 17; Tate Myre, 16; and Hana St. Juliana, 14, authorities said. Myre died in a patrol car while a deputy was taking him to a hospital, Bouchard said. Eight others -- seven students and a teacher -- were shot, Bouchard said. Two were in critical condition Wednesday morning, he said. Among the wounded were a 14-year-old girl who was on a ventilator following surgery, Bouchard said Tuesday night. A 14-year-old boy also had a gunshot wound to the jaw and head, while the teacher who was shot had been discharged. The attack was the deadliest US school shooting since eight students and two teachers were slain in May 2018 at Texas' Santa Fe High School, according to Education Week. There have been 28 school shootings this year -- 20 since August 1 -- by its tally. December 01 - CNN Many are wondering how students, teachers, first responders and families grapple with incidents with this level of trauma and horror. If you are a reporter looking to cover the issues survivors of mass-shooting events might face, then let us help. Dr. Laura Wilson is a clinical psychologist whose expertise focuses on post-trauma functioning, particularly in survivors of sexual violence or mass trauma (e.g., terrorism, mass shootings, combat). Her research interests extend to predictors of violence and aggression, including psychophysiological and personality factors, as well as indicators of PTSD following mass trauma, long-term functioning among first responders, outcomes among survivors of sexual violence and the influence of media on mental illness stigma. Dr. Wilson is available to speak with media, simply click on her icon to arrange an interview today.
Nathaniel Grow, a nationally recognized expert in the field of sports law and an associate professor of business law and ethics at the Indiana University Kelley School of Business, has published numerous articles on the application of federal antitrust and labor law to the professional sports industry, with a particular focus on Major League Baseball. He has been closely following developments and would glad to serve as an expert for reactions and analysis of developments. The author of 17 law review articles, as well as an award-winning book, Grow has received a number of prestigious research honors for his academic work. Grow is frequently quoted by media outlets such as The Washington Post, The Wall Street Journal and ESPN regarding current legal issues in the sports industry. He can be reached at grown@iu.edu and 812-855-8191.
Citizen Science project set to explore the microbiome of kitchen chopping boards
Researchers in the College of Health and Life Sciences at Aston University have been awarded funds to explore the microbiome of the kitchen chopping board with the help of ‘citizen scientists’. The grant is from UK Research and Innovation (UKRI) and the Food Standards Agency (FSA) as part of a larger project to investigate food standard challenges. The new citizen science project plans to recruit participants from underrepresented communities in the West Midlands to investigate levels of foodborne bacteria in the home and produce educational materials for their communities. Citizen science projects put the public at the heart of the research process. Rather than being the subjects of the research, citizens are actively involved in collecting and analysing data, and even deciding what questions they want to ask and co-developing the approaches with researchers citizen science also gives participants the opportunity to directly contribute to scientific research and influence policy. The research team in the School of Biosciences will recruit citizen scientists through its students, who will act as ambassadors in their own households and communities. The team will create methods for sampling bacteria from chopping boards and gather their observations with their team of citizen scientists and ambassadors. This will enable the researchers to identify the bacteria present and determine their antimicrobial resistance (AMR) profiles, providing opportunities for ambassadors and citizens to perform lab research. The researchers, alongside their ambassadors and citizens, will then co-design and disseminate educational materials on food hygiene tailored to their target communities and based on the findings of the study. Dr Alan Goddard, senior lecturer in the School of Biosciences and project lead, said: "Many foodborne infections begin in the home, often through poor hygiene where chopping boards provide an opportunity for raw foods to cross-contaminate. “This is why this project is an exciting opportunity to work with our students and communities to investigate a microbiological problem that causes significant disease every year. By working with the public, we get privileged access to authentic environments and can ensure our solutions are appropriate." At present, around 40 per cent of outbreaks of foodborne infections in Europe occur at home, with approximately 2.4 million cases of food poisoning occurring in the UK annually, leading to 180 deaths. A common source of such infections is poor food hygiene, with chopping boards, where raw foods may cross-contaminate, playing a key role in the infection chain. Misunderstandings, or poor food hygiene, may therefore contribute a significant disease burden. Professor Anthony Hilton, executive dean of the College of Health and Life Sciences said: “This exciting project brings together the expertise of University researchers with the natural inquisitiveness of members of the public to co-develop and undertake a research project which has the potential for real impact in reducing the burden of foodborne disease in the home.” The FSA and UKRI have awarded a total of £200,000 to fund six projects in order to bring the public and researchers together to investigate food standards challenges. All six projects include exploring the bacteria on home grown produce, parents testing the safety of baby formula, and people with food hypersensitivities analysing the allergens in food bought online. The citizen science projects are all linked to the FSA’s Areas of Research Interest themes, covering issues such as antimicrobial resistance (AMR), food hypersensitivity and food safety and hygiene in the home. The funding was delivered in collaboration with the Biotechnology and Biological Sciences Research Council (BBSRC) and the Economic and Social research Council (ESRC), both part of UKRI. It is part of a wider effort to coordinate activities and develop a joined-up approach to tackle the challenges of maintaining safe food in the UK. Professor Robin May, Chief Scientific Advisor for the FSA said: "I’m delighted that the FSA is supporting these exciting citizen science projects across the country. In addition to delivering invaluable data, these projects will allow the communities we serve to help build the evidence on which policy decisions are made. We are committed to using science and evidence to tackle the latest food-related issues and citizen science is a fantastic way of doing this." The citizen science project investigating the microbiome of the kitchen chopping at Aston University will start in January 2022, concluding in July 2022.