F.R. "Fritz" Nordengren, MPH

Okay, it’s here.  Today we receive both the “state of the union” from Mr. Obama and the “slate of the union” from Mr. Jobs.

If you missed the product launch, look at this video from Apple on the iPad.

UPDATED:  New link http://www.youtube.com/watch?v=1-YAQ1wfNqc

If this is at all vaguely familiar, take a walk down memory lane:

Spend 30 minutes to understand the future of journalism and why so many people are concerned. PBS’s David Brancaccio interviews professor Bob McChesney and journalist John Nichols. The two authored book is “The Death and Life of American Journalism: The Media Revolution that Will Begin the World Again

The natural conflicts between “quality” and “quality improvement.

Leveraging Web 2.0 curiosity with traditional faculty mandates for research, teaching, and service led to an innovative collaborative opportunity. This session demonstrates how a Web 2.0 research project used a University intramural grant to fund a podcasting research project that brought together faculty from separate colleges and diverse departments within the university.  The stated goal was to research and improve podcasting learning outcomes; the hidden goal was to build cross departmental relationships for the future.   Be prepared to participate as  session presenters divide the room to resemble a typical campus and then brainstorm solutions to do this on your campus.

Dr. Ann York and I co present.

In December, I chose the textbook for “We Are What We Eat” and the college curriculum committee has given its approval to the course. Work continues, planning goes on, and we’re still on track for the Fall course launch.

Finding the right book for a course about nutrition, food sources, public health, economics, and public policy was an interesting challenge.  Ultimately, when it came tome to pick one, I settled on Dr. Marion Nestle’s What to Eat.  Dr. Nestle, from her bio, is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University.

The text approaches food from the perspective of the supermarket, in an aisle by aisle, or section by section discussion of food, labels, nutrition.  Our goal from the inception of this course was to blend the theory and science with the practical so that future public health leaders can influence reasonable policy.