Easing exam stress with LDAM
Winnipeg Watch
Karen Velthuys of Learning Disabilities Manitoba shares signs of stress and strategies to help students cope and thrive.
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National Post
41 minutes ago
- National Post
WSIB Workers Face More Than Double the National Rates of Anxiety and Depression, Survey Finds
Article content TORONTO — The union representing striking workers at the Workplace Safety and Insurance Board (WSIB) has conducted a follow-up survey to assess workload and occupational stress levels, one year after their initial study. The internationally recognized survey, conducted by the Occupational Health Clinics for Ontario Workers (OHCOW), an independent third party, shows that WSIB workers continue to report the worst results in over a decade compared to workplaces across Canada. When it comes to job-related anxiety and depression, WSIB employees experience levels that are double the national average. Preliminary findings from the updated survey indicate the situation has only deteriorated. Article content 'The WSIB is a shining example of what not to be. We will hold the WSIB accountable for their failure to protect employee wellness,' said Harry Goslin, President of OCEU. 'I will not rest until we fix the very real and systemic workload problem. Once we do that, we will elevate services for all Ontario workers.' Article content 'Our members are tired of hearing the employer deny their lived experiences, and it's really impacting them,' said Nicole Francis, Chief Steward for OCEU. 'The results of the survey from last year are crystal clear, but WSIB management doesn't want to accept them because it ruins the image they are trying to project.' Article content John Oudyk, Occupational Hygienist with OHCOW, remains optimistic despite the worsening results. 'Most of the factors measured in the survey were quite negative, but the engagement scores were close to typical Canadian values. This suggests that, despite their negative experience, respondents have not completely disengaged, indicating they still have hope that their work situation can improve,' he said. Article content Members of OCEU/CUPE 1750 have been on strike for over three weeks, after being sent home and locked out of their systems by the employer. Key bargaining issues remain, including dangerously high workloads that are severely impacting WSIB employees' mental health. Article content Article content Article content Article content Article content Contacts Article content For more information, please contact: Article content Article content Bill Chalupiak Article content Article content Article content
CBC
3 hours ago
- CBC
Something stinks at Corner Brook's new hospital
For months a foul odour has lingered near both the main and emergency entrances of Corner Brook's new Western Memorial Regional Hospital, but a Newfoundland and Labrador Health Services representative says they're working to get to the source of the smell. Shelby Pyke, an acting senior director in the health authority's Western zone, says water testing has identified the presence of sulfur-reducing bacteria within the storm catch basins near the entrances. She says the cause of the eggy smell is likely groundwater seeping into the storm drain system and not from sewage. "We certainly recognize that it is unpleasant. We do want to assure the public that there is no risk to public safety, but we do sincerely apologize to our patients, visitors, staff, whoever has kind of encountered this smell on their visit," she told CBC Radio's Newfoundland Morning. She says the hospital has known about the foul smell for a few months, and "obviously there's quite a few different parties involved in the planning. We're happy to say that we've now identified both the source and the solution of the problem." Work ahead Pyke says they're working with the Department of Transportation and Infrastructure, building maintenance and an environmental consultant to fix the problem, including flushing and cleaning the storm drain system. "We're now co-ordinating a mechanical solution to kind of see all the problem areas and address the root cause so that we don't end up in this situation again in the future," said Pyke. The new hospital opened in June 2024, and CBC News reported in February it was already overflowing, and two floors of the old hospital were going to be renovated to hold 45 more patients. Pyke says the bacteria was able to enter the storm drain system due to problems with the pipes. "From what I know, without getting into too much detail, there are I guess some deficiencies with the connections of the pipes," she said. "So we have identified a mechanical solution that is going to kind of seal those problem areas and prevent that from happening in the future." Pyke doesn't know what fixing the problem might cost at the moment, however NL Health Services doesn't anticipate having to pay those costs themselves due to the project agreement for hospital construction and operations.
CBC
4 hours ago
- CBC
As some restaurants ditch seed oils for beef tallow, UPEI prof warns it's no health upgrade
Social Sharing At Pedro's Island Eatery in North Rustico, owner Pedro Gameiro has long been not a fan of using seed oils for frying — so much so that he once considered removing fried foods from his menu altogether. "So, I found an alternative… by going back to my roots," the Portuguese chef told This is P.E.I. podcast host Mitch Cormier. That alternative is beef tallow, or rendered beef fat. Gameiro said Portuguese and Italian cooking methods often use animal fats like lard and beef fat for cooking as well as preservation. Now his restaurant has eliminated seed oils from the kitchen and switched to beef tallow for frying. The change is costing him more, almost double compared to seed oils, but he believes it's the right choice for both his business and his customers. "It's a matter of principle, and taste for the customer," he said. 'Pushing beef tallow for health reasons is ludicrous' Beef tallow has recently gained new popularity, partly thanks to high-profile figures like U.S. Health and Human Services Secretary Robert F. Kennedy Jr. Back in March, Kennedy appeared in a Fox News interview with a cheeseburger and fries, endorsing a burger chain's decision to fry their food in beef tallow. The interview was one of many instances in which Kennedy publicly criticized seed oils, despite decades of research supporting their use. Dietitians like Jennifer Taylor, who teaches courses in food and nutrition at the University of Prince Edward Island, are concerned about these recent shifts in public messaging. While seed oils aren't perfect, she said eliminating them doesn't mean health benefits. Often known as cooking or vegetable oils, seed oils come from the seeds of plants such as canola, corn, soybeans or sunflowers. The oils have a high concentration of omega-6 fatty acids and low concentrations of omega-3 fatty acids. Both are polyunsaturated fats, which can help reduce bad cholesterol levels in blood — reducing the risk for heart disease and stroke. In comparison, animal-based oils or fats like beef tallow have saturated fats, which can raise your bad cholesterol levels. Saturated fats are also found in tropical oils such as coconut and palm oil. "The amount of evidence that palm oil, coconut oil and beef tallow can make your health worse is huge. You look at all the major organizations — you know, the World Health Organization, any big organization in the U.S., in the U.K., in Europe — they're all saying the same thing," Taylor said. Taylor said she's aware of the recent resurgence of beef tallow, appearing in social media skincare trends and having high-profile individuals promoting it. "Pushing beef tallow for health reasons is ludicrous, in my mind," the dietitian said. Seed oil concerns However, while there are health benefits to seed oils, they can pose risks when reused over and over again for frying, Taylor said. That's because polyunsaturated fats are vulnerable to oxidation — chemical changes that occur when exposed to oxygen and heat repeatedly. "Things start to break down, and you can form compounds that are, you know, not necessarily very good for you." That's why she recommends choosing reputable restaurants that regularly change their oil. "A good restaurant is not going to let their oil get black," she said. Another reason some people are concerned about seed oils is that some old research suggests having a high ratio of omega-6 to omega-3 fatty acids could lead to higher levels of chronic inflammation, she said. "We know now that pretty much every disease that we worry about is basically coming from an inflammatory process. So if you eat a lot of foods that are what we would call pro-inflammatory foods, you might be more likely to develop high cholesterol, you might be more likely to get cancer, those kinds of things." Still, she stressed that nutritional scientists consider both omega-6 and omega-3 fatty acids to be healthy fats. "We have a mountain of evidence that says that these healthy fats, that we continue to say are healthy fats, will decrease your risk of the things that kill us," she said. "And then we have a little tiny bit of evidence that says maybe these omega-6s might lead to inflammation, but it's more of a theory. We don't really have any proof for that." Taylor said it's important that people evaluate the source and quality of any health claims, especially when they come from individuals without expertise in nutrition. "When an individual MD comes out with a claim, you have to ask them, 'Well, how much evidence do you have?'... and 'How much background do you have in nutrition?'" In the end, Taylor said that despite the health benefits of seed oils, moderation is important — especially when it comes to fried foods. "You're not supposed to be eating buckets of any kind of oil." Variety is also key, she said. Nutrients like omega-3s can be found not just in seed oils but in many healthy foods, including fish, nuts, seeds and avocados. Still fried food, after all As for Gameiro, he said that after reading more about both types, he found beef tallow to be less processed than seed oils. Since making the switch, he's noticed a real differences in both taste and texture. "The fries come out in a way that they never did with seed oils," he said. "It's a much lighter fry. And even the... fish and chips, it's much lighter, better tasting." He also said beef tallow can last longer in the fryer, as long as it stays under 350 F. Gameiro isn't worried about losing customers. When he posted about the change on social media, the response was largely positive, he said. Still, he agrees with Taylor on at least one point: Fried food is still fried food.
