Newspaper Page Text
MAN ON THE
STREET:
Finals Fever
They’re coming finals.
Whether they take the form of Scantron sheets,
major projects or 18-page papers, they require prepara
tion, and University students are already fortifying
themselves for the onslaught.
Some students make note cards and others prefer
study groups. The MLC is already packed with people
reviewing study sheets and highlighting important
terms.
The Red & Black asked students how they prepare
for finals what are your studying techniques?
Julia Carpenter
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DEVIN HOPKINS
freshman dietetics major from Roswell
“I definitely make lists. I organize the subject by
whatever finals come first. It’s going to be different
for biology, say, from English.”
"*^v.
LAURA BEAN
senior marketing major from Marietta
“I study differently for other classes. Like in my
finance class, it's all just problems from the book.
Problem after problem. For something else that's
more term-heavy, I’ll make note cards."
PERRY BERN
junior music performance major from Atlanta
“I’m pretty big on the note card idea. Even just the
process of making them is more like hands-on
learning”
KATHERINE McCORMICK
senior English major from Jacksonville, Fla.
“I try to re-read everything and then discuss it with
people."
HOME: Communication
helps to ease transition
► From Page 1
watch somebody you love
change, even if it’s for the
better.”
Case-Simonson recom
mends students keep up
regular communication
with their families through
out the semester, so par
ents aren’t surprised if
their student comes home
with different views or
ways of behaving. She also
said students should talk
to their parents before
returning home for the
holidays to see what their
parents expect whether
they will have a curfew,
what chores they will be
expected to do and when
they are expected to spend
time with the family.
Amanda Yetter, a fresh
man from San Antonio,
has only been home twice
this year. She said going
home for Thanksgiving
was strange for her at
first.
“It felt weird, like almost
like I didn’t belong there,
just because I hadn’t been
home in so long," she said.
“I’d lived somewhere dif
ferent for so long that it
was weird to go back and
say San Antonio was my
actual home.”
Philip Grayeski, a fresh
man from Bridgewater,
N.J., hasn’t been home
since starting school at the
University. Grayeski said
he has changed during his
time at the University, but
he thinks all the changes
will make living with his
parents easier.
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“I’ve definitely changed
down here, just because
it’s such a different cultur
al climate than where I’m
from,” he said. “For exam
ple, down here there’s
more of an emphasis on
having a tight-knit family.
They support more home
values down here.”
Grayeski said the fami
ly-oriented culture of the
South has caused him to
want to spend more time
with his family over the
break in order to get to
know them better. He also
said he has improved his
time management skills
and keeps his room clean
er both changes he
thinks his parents will
appreciate.
Grayeski speaks with
his parents once a week,
but anticipates questions
when he gets home from
the University what
have you been learning?
What have you been doing
with your friends? How did
your grades turn out?
However, he thinks in
general his parents will
treat him more like an
adult because he has been
away for so long. He said
he thinks staying optimis
tic will help him and other
students have an enjoy
able winter break at home.
“Just act like nothing’s
changed,” he said. “Show
that you’re more of an
adult but at the same time,
show that your feelings
towards them are still the
same and you still love
them because they’re your
parents.”
"jj — 71
FILE | The Red a Black
▲ Students may have trouble with the transition from
dining hall food to home-cooked meals over the break.
Healthy meal options
possible at school, home
By MARIANA HEREDIA
The Red & Black
Turkey, ham, sweet pota
toes, green bean casserole,
bread, gravy, pies, cakes.
These are some of the foods
University students may
encounter as they transition
from eating in the dining halls
to eating at home, and for
them, the meal plan may look
a little healthier. For others,
however, eating at home could
mean the end of bagel pizza
three times a day.
“It just depends on the type
of home you came from,”
Katherine Ingerson, a
University nutritionist, said.
She explained that there are
many students who gain weight
when making the transition
from home-cooked to dining
hall-made, but students also
lost weight when they made
the switch.
“Some [students] have even
said to me that the choices at
the meal plan are healthier
than what they have at home,”
she said. “I had one student
whose parents had never
cooked at all."
Amanda Tinsley, a freshman
at the University, said she tried
to stay healthy both at home
and at the dining halls.
“I encourage my mom to
make healthier meals for us,
and at school I try to stick with
my usual meals,” she said. “If I
deviate, I’ll end up eating
everything.”
Michelle Jenkins, another
University freshman, said she
found it easier to make health
ier choices at home than at the
dining hall.
“I feel like at the dining hall
it’s easier not to eat healthy
just because my family is really
healthy, so we don’t usually
have fatty food,” she said.
Ingerson said the dining
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NEWS
TIPS TO STAY HEALTHY
OVER THE HOLIDAYS
• Don't try to lose weight. Just
maintain your weight.
• At holiday meals, only eat one plate
of food. Don't go back for seconds.
• Get smaller portions of certain
dishes so you can try it all.
• Be as active as you can. Play
outside, walk your dog, or even rake
the leaves.
• tf you still want more, have the
leftovers for your next meal.
-Katherine Ingerson,
food nutritionist at die University
halls provide so many options
so participants would not get
tired of the meals after a year.
She also mentioned a good way
for students to keep up with
their diets is to step outside
the box and use the dining hall
as their own personal kitchen.
“The thing is everyone here
is a college student,” she said.
“They have the analytical skills
and the ability to be creative.
They’re just not applying it to
that area of their life.”
She said some good options
were steaming your own vege
tables using the microwaves or
using pasta sauce or salsa as a
salad dressing.
Ingerson said students
could take what they had
learned at the dining halls and
apply it at their own homes.
“If your family is having
Hamburger Helper for dinner,
you can have some, but you
can also ask your family to add
some carrots and an apple to
complete the meal,” she said.
She also said students could
buy frozen or canned vegeta
bles to keep at home which
would allow a student to eat
well at home and at school.
“Canned green beans is bet
ter than no green beans,” she
said.
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Finals Edition
The Red a Black 1 Wednesday, December 8, aoio
Graduates find
internships
are viable jobs
Could lead to some
permanent positions
By ADINA SOLOMON
The Red & Black
Jordan Spivack didn’t find a job right
after graduation —but the University grad
uate isn’t too worried.
Spivack, lead web developer at market
ing company Athens Social Media, is a Fall
2009 graduate from Athens. He is part of a
trend of college graduates interning instead
of working a permanent job right after
graduation.
Holding a degree in management infor
mation systems, 23-year-old Spivack began
interning for Athens Social Media in March
of 2010 after finding a post for it on
DAWQlink, the Career Center’s online job
posting system. •
“I wasn’t really sure what I was looking
for in a job,” he said. “I thought an intern
ship would be a great opportunity to see
what area I’d be interested in going for
ward.”
Spivack said one of the aspects he was
looking for in an internship was its poten
tial to eventually become a permanent job,
which he thinks his internship will grow
into.
Spivack works approximately 50 to 60
hours per week and is paid based on each
project he completes for clients.
He said his internship has taught him
many lessons, such as how to manage mul
tiple projects, organize time and learn from
mistakes.
“The experience I’ve gotten from that
has been incredible,” Spivack said.
He said more people should intern after
graduation, pointing out real-world experi
ence is more beneficial than the many group
projects assigned by classes.
“That really doesn’t prepare you for when
you get into the business world,” Spivack
said.
When asked if his case is unusual, Spivack
said most of his friends are at permanent
positions because of increased job security.
He also said many want jobs that aren’t
set to end after a year, like Spivack’s intern
ship does.
“With the economy the way it is, people
are looking for something that will be there
a few years down the line,” he said.
Jake Berton, founder of Athens Social
Media, said the goal for his 13 interns
four of whom, including Spivack, are
University graduates is to work for the
company after the internship ends.
Berton said even if interns choose to
work somewhere else when they’re done,
the time spent interning wasn’t wasted.
“I think there’s a great benefit to it, espe
cially now, for some hard experience,” he
said. “With an internship, you have a chance
to experiment.”
Spivack said he wouldn’t regret interning
if his time at Athens Social Media ended
when the year was up.
“That’s always the risk with any job,” he
said. “I think that the experience that I’ve
gained and the reward that I’ve gotten from
projects I’ve worked on is worth it right
now, and regardless of what happens, it’s
been a great experience.”
3
