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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 •HUSk ‘lpippl JPI 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. uga Online 706-542-3243 or 800-877-3243 de advisorQgeorgiacecter uga edu ' • 1 1 fr) The Univenity of Georgia jgt'w M JJX, (jnttrftf ( tmimutyi fAutumn CUSSES THAT FIT / ind*p.nd.nt nd diitanct taming I TOUR SCHEDULE 1197 South Lumpkin Street • Whons. Georgia 30602-3603 “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 A Great Addition to any Christmas list! 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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. NOW OPEN! SOUTHERN Custom personalization, gifts and interiors offering licensed sorority and fraternity products pKMv * rifQ j fjtJg % 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