Arlen Benny Cenac Jr. education Archives

Alzheimer’s Patient Improvement Due to Hyperbaric Treatment

An article recently published by the Advocate, describes the amazing brain improvement of an Alzheimer’s patient after hyperbaric oxygen therapy. Hyperbaric oxygen therapy is when the patient breathes in pure oxygen, usually in a pressurized tube or room. While in the room or tube, the air pressure will increase, this enables the patient’s lungs to take in more oxygen. The increase of oxygen stimulates stem cells and growth factors, which actually help heal the body.

Injured tissue needs more oxygen to heal and survive, that includes the brain. Dr. Paul Harch (LSU Health New Orleans School of Medicine) and Dr. Edward Fogarty (University of North Dakota School of Medicine) have presented a case of a woman diagnosed with Alzheimer’s. Alzheimer’ disease“is the most common cause of dementia, a general term for memory loss and other cognitive abilities serious enough to interfere with daily life”. This affects about 5.7 million Americans alone. Most of the people being over the age of 65. It also affects about 200,000 people who are under the age of 65.

Deaths because of Alzheimer’s disease are on the rise. 14 million cases are expected to be present by 2050. That’s only about 31 years away. “The load of toxins, food additives, pesticides in chemicals — all take a toll,”said Dr. Harch.

The case report that Dr. Harch and Dr. Fogarty presented was a case about a 58-year-old woman. She was diagnosed with Alzheimer’s and her memory and motor skills were beginning to deteriorate. However, after 21 treatments of the Hyperbaric oxygen therapy, her activity and energy levels had improved. And most importantly her mood improved. Her performance of day to day activities improved and she could even work on crossword puzzles.

They then proceeded to 40 treatments. She began to eat more and she also was not as frustrated. Her memory increased which also meant her concentration increased. She was even sleeping better; her bad days became less frequent.

Not only did her actions and symptoms show the results of the treatment, but so did the PET scans that were taken of her brain. Dr. Harch states that even a third grader could notice that there was improvement. In the brain’s metabolism, the whole improvement went from 6.5 percent to 38 percent.

If this treatment could potentially stop but also, just temporarily reverse what the Alzheimer’s disease did in the first place. This case study is just one out of eleven that will be using hyperbaric oxygen therapy as treatment for Alzheimer’s. Imagine if this is the outcome for all of the patients.

The only problem was that once the treatment stopped, her symptoms came back. Alzheimer’s has no cure, but the process can be slowed down. She was, thankfully, retreated for 20 months and the symptoms had stopped progressing.

Dr. Harch said, “The results of the study suggest that Alzheimer’s can be treated in the long term with hyperbaric oxygen therapy along with drugs”. He also describes how medicine is quite slow, doctors must overcome the misunderstanding of hyperbaric oxygen therapy. Which he then goes on to describe as “gene therapy”.

Hyperbaric oxygen therapy is not only for Alzheimer’s patients. Dr. Harch has used hyperbaric oxygen therapy on patients who have nearly drowned. He showed the regrowth of brain treatment, using hyperbaric oxygen therapy on a toddler who nearly drowned. Many doctors believed that the child would never talk or even walk again. But because of the therapy she is talking and she is even waking.

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Six Louisiana Schools Nominated for Blue Ribbon Award

Louisiana Believes website recently announced that several schools were in the running for The National Blue Ribbon Award. The National Blue Ribbon Schools Program is a federal program whose mission is to “promote student achievement and preparation for global competitiveness by fostering educational excellence and ensuring equal access” as stated on their website. The award recognizes schools based on their overall academic excellence and progress with closing achievement gaps. Every year the U.S. Department of Education celebrates great American schools that have been successful in showing that all students can achieve at high levels. More than 8,500 schools across the country have been presented with this highly coveted and prestigious award. The award affirms the hard work of students, educators, families, and communities in creating safe and welcoming schools where students succeed.

Schools may be nominated for the award only once within a five-year period and are nominated by their Chief State School Officer. The U.S. Department of Education determines the number of nominations per state based on the number of students and schools in each state. One-third of the public schools nominated by each state must include student populations with at least 40% of students from disadvantaged backgrounds.

This year, six Louisiana schools have been nominated to be recipients of the award which will be announced in September of 2019. Four of the nominated schools are recognized as “Exemplary High Performing Schools” and two of the nominated schools are recognized as “Exemplary Achievement Gap Closing Schools.” They are among the state’s highest-performing schools as measured by state assessments.

The schools include:

Haynes Academy School for Advanced Studies, Jefferson Parish

Early College Academy, Lafayette Parish

Patrick F. Taylor Science and Technology Academy, Jefferson Parish

Thomas Jefferson High School for Advanced Studies, Jefferson Parish

Bayou Black Elementary School, Terrebonne Parish

St. Charles Elementary School, Lafourche Parish

School administrators were over the moon upon hearing of the recent nominations. Karla H. Russo, Principal of Haynes Academy for Advanced Studies in Jefferson Parish: “We are honored to be nominated as a potential National Blue Ribbon School. Our faculty, staff, students, parents, and community work together to create an environment that fosters student achievement and success, and I am proud to see their dedication and commitment to learning recognized.” Alexander Melton, Principal of Early College Academy in Lafayette Parish: “Early College Academy is honored and excited to be the recipient of a Blue Ribbon School nomination. To be mentioned in the same category as the other fine Louisiana schools who have been nominated is humbling for us. All of our stakeholders, especially our students, faculty, and staff, work hard to achieve the best results possible. We are both proud and excited to be recognized for that hard work.”

John White himself commented on the nominations and overall success of many Louisiana schools in a released statement: “These six schools stand out for their ability to either steadily improve student achievement over subsequent years or consistently remain one of the top performing schools in the state. This is a commendable achievement worthy of this distinguished honor.”

The winning school will serve as a model of effective school practices for state and district educators as well as throughout the nation. Staff at winning schools are often sought out as mentors to discuss key elements of their success, from individualized student supports, research-based instruction, collaboration, and targeted curricula. Representatives from schools will be invited to Washington DC to be honored at an annual awards ceremony. The school itself will receive an engraved plaque and flag with the official seal signifying its winning status and the year of the award.

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Nicholls Students to Compete in 16th Annual Bayou Sales Challenge

Nicholls released that it will be among several universities to participate in the 16th Bayou Sales Challenge of 2019 which is an amazing opportunity for students in the southern U.S. to show and fine-tune their professional sales skills. Among the participating schools are Florida State University, Louisiana State University, Southeastern Louisiana University, Southern University, University of Louisiana-Lafayette and Xavier University. 44 individual students will compete in high-pressure sales simulations in Nicholls’ state-of-the-art Sales and Interactive Training Lab built in 2003 with a generous donation from Northwestern Mutual. That Fall, the very first Bayou Sales Challenge was held.

Once the top two students of the competition emerge, they will progress and face off head-to-head. There will also be a Team Selling challenge, a career expo and two discussion panels: one from professional salespeople and the other from judges and customers.

The Team Selling Challenge is a new addition to the event this year. Two teammates will enter the room together to sell something to the customer. This round of competition is only 15 minutes long but allows for a lot of creativity. The team who scores the highest total combined points wins.

Some of the skills and attributes that will be evaluated are:

Product Knowledge
Strategic PRospecting Skills
Rapport Building
Buyer/Seller Agreement
Active Listening
Communication
Qualification Questioning
Time Management
Objection Prevention
Demo Skills

“The Bayou Sales Challenge provides students with an experience that instills in them the confidence that they can compete in the marketplace,” said Dr. Laura Valenti, director of the Bayou Sales Challenge and assistant professor of marketing. “The competition also gives students an opportunity to network with top businesses.”

The event is very Shark Tank-esque and is great practice and exposure for future business men and women. As on the award-winning reality show Shark Tank, the sharks often find weaknesses and faults in an entrepreneur’s concept, product, or business model, yet some of the investors try to soften the impact of rejection. Unlike the show though, this is a safe place to learn and grow as young business people without the fear of loss of investment or risking business assets.

The Director of the event, Laura Lott Valenti, released the following letter regarding the event:

Dear Students, Coaches, Sponsors, and Volunteers,

Over the last eleven years, I have had the honor of meeting most of the program’s supporters and participants, and I am excited to bring another great coopetition to you in February 2019.

The Bayou Sales Challenge is known for its strong connection to the region because of its ties to supportive, well-regarded sponsors and volunteers. While preparing students for success in sales or related careers, top-notch coaches bring their star students to compete in our two-day role-play competition. Celebrating the talent we see each year is something I have always looked forward to because when these major pillars convene the students benefit greatly. I am honored to carry the torch for a wonderful program that enables such a unique opportunity of impact.

The 2019 competition marks the sixteenth annual Bayou Sales Challenge, and once again you will see some subtle changes that should enhance the overall competition. Whether your role is a sponsor or coach, you can expect to experience a well-run competition with the same great southern charm and comradery.

Students, coaches, and volunteers are the most valuable component to the Bayou Sales Challenge’s success. I thank each of you for the inherent commitment of making a career in sales one that it worthy of recognition.

Reach out to me should you have any questions, and cheers to this amazing opportunity to make an impact with our students.

Sincerely,

Laura Lott Valenti

Both students and event creators are looking forward to seeing the new young talent and their inspiring methodology and ideas.

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Nicholls to Screen Documentary on Female Chefs

Nicholls State University recently announced that on March 26th it will screen a new award-winning documentary regarding Female Chefs by Joanna James, “A Fine Line: A Woman’s Place is in the Kitchen.” Part of a national tour, and screening during National Women’s History Month, the acclaimed documentary highlights female chefs who make up only 7 percent of head chefs and restaurant owners. The film takes a deeper look at why this statistic exists, despite the high number of female culinary students. “The ironic part about this discussion is that most culinary programs, like the Chef John Folse Culinary Institute, have predominantly women enrollees, yet professionally those numbers don’t match,” said the Nicholls Culinary Department head, chef John Kozar. “That’s what the film is all about. What can we do, all of us together, to create a level playing field?” Nicholls’ female to male ratio at the John Folse Culinary Institute is more than 65 percent female,” Kozar said.

Hosted by The John Folse Culinary Institute housed at Nicholls University and emceed by Marcelle Bienvenu, culinary instructor and longtime New Orleans journalist, the event will include the presentation of a lifetime achievement award to New Orleans Chef, Author and television host Leah Chase, the Queen of Creole Cuisine and owner of Dooky Chase’s Restaurant.

After the screening, there will be a discussion amongst a series of expert panelists, including some notable Nicholls alumnae and local chefs. Among the panelists are: Kristen Essig, chef and owner of Coquette in New Orleans; Katie O’Hara, pastry chef at Mopho and Maypop in New Orleans; Anne Milneck, owner of Red Stick Spice Co. in Baton Rouge; and Samantha Love, assistant executive property chef at Caesars Entertainment Corp. in Baltimore, Maryland.

Kozar stated when interviewed, “We’re excited to be able to host this documentary. Our enrollment at the Chef John Folse Culinary Institute is more than 65 percent female, so we have made it a priority to showcase the success of our alumni and other women in the workforce. That’s why we started and continue the Empowered Women Chefs Series, which brings in successful female chefs to connect with our students.”

Founded in 1993 in response to the disparity outlined in Joanna James’s documentary, was the nonprofit organization The International Association of Women Chefs & Restaurateurs (WCR). WCR includes membership of thousands of women, from culinary students, line cooks, pastry chefs, and executive chefs to educators, food writers, farmers, media professionals, and more. Their mission is to advance women across the culinary industry through education and connection. They offer opportunities for professional development and mentorship. Their annual National Conference is held every spring, with the 2019 National Conference scheduled for Minneapolis and St. Paul, Minnesota on April 27-29.

The conference will cover all aspects of the food and hospitality by offering class, speakers, and camaraderie. It celebrates the strength and success of women in the profession and hopes that women leave feeling inspired and revitalized. If you’d like more information on WCR and/or the April conference, click here.

The Nicholls documentary screening will be held at 5:30 p.m. in the Mary and Al Danos Theater. Tickets are $40 for the cocktail reception, the screening and the panel, or $20 for the screening and the panel. To purchase tickets, click here.

The Chef John Folse Culinary Institute is named after famous Louisiana chef John Folse, acclaimed and award-winning Louisiana chef. It was recently announced that it would be offering a series of Saturday cooking classes to the local community called Cooking With the Colonels. Each class will include an orientation, cooking lessons, a family meal, and a tour of the Lanny D. Ledet Culinary Arts Building which is the facility that houses the Nicholl’s State on-campus Chef John Folse Culinary Institute.

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Nicholls Offers Scholarship for Veterans

There were around 20.4 million U.S. veterans in 2016, according to data from the Department of Veterans Affairs, representing less than 10% of the total U.S. adult population. Hundreds of thousands of veterans are battling post-traumatic stress disorder, anxiety, and depression. Suicide in the veteran community remains at an epidemic level, 20 per day. Many spouses feel helpless and aren’t sure how to support their loved one. And children are growing up wondering why their mother or father has changed. Trauma-focused psychotherapies and psychotropic medications may offer symptom relief, but do they address the core issues of disconnection, societal withdrawal, and living without a sense of mission and purpose?

The Nicholls State University Office of Veteran Services and the Combat Veterans Motorcycle Association are committed to helping combat vets find a new purpose by aiding them in more education and a healthy return to civilian life. Nicholls recently announced a new scholarship specifically for combat vets.

The January 2017 edition of JAMA Psychiatry stated that “… we have probably come about as far as we can with current dominant clinical approaches. Other strategies are urgently needed to effectively address remaining research and clinical gaps concerning the health care needs of combat veterans”. Traditional mental health programs focus primarily on symptom reduction and a lot of times miss the opportunity to identify and facilitate personal growth as a result of veterans’ struggles. A new, research-based approach to trauma that has been studied by psychologists for the past three decades called Posttraumatic Growth, or PTG for short, explores how people who endure psychological struggle following adversity can often achieve positive growth afterwards.

This growth can occur in one or more domains: a greater appreciation of life, increased personal strength, openness to new possibilities, improved relationships, and enhanced spiritual or existential awareness. At the core of PTG is restoring a purposeful and meaningful life, learning to respond rather than react, and the construction of new beliefs about the world, one’s self, and the future. The CVMA, comprised of motorcycle-riding veterans from all branches of the United States Armed Forces, feels it their duty to extend PTG to their fellow vet brothers and sisters, and decided that aiding education would do the trick. With members from all 50 states, their mission is to support and defend veterans who served their country and fought for our freedoms.

The CVMA 6-4 Veteran Scholarship will award $500 to a student once per semester to recipients who were an honorably discharged combat veteran and who is at least a sophomore full-time student with a minimum 2.5 GPA. The scholarship is named for the CVMA South Louisiana Chapter.

“We just want to be able to give back to our veteran community and make sure the guys returning home from combat theater who are trying to make something of themselves are afforded every opportunity possible,” CMVA member and Navy veteran John Bruner said. “Coming back to school can be a make or break opportunity. A lot of guys coming back home have seen things and may have some issues that if compounded by financial burden can lead them down a darker path. We want to do anything we can to divert that in a positive direction.”

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Nicholls Partners with Rouses For Community Cooking Courses

Nicholls recently announced that it would be partnering with Rouse’s Supermarkets to offer a series of cooking classes to the local community called Cooking With the Colonels. Each class will be Saturdays throughout the year from 8:30 a.m. to 1 p.m. and include an orientation, cooking lessons, a family meal, and a tour of the Lanny D. Ledet Culinary Arts Building which is the facility that houses the Nicholl’s State on-campus Chef John Folse Culinary Institute.

The Chef John Folse Culinary Institute is named after famous Louisiana chef John Folse. Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.

When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan, Beijing, Hong Kong and Paris. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow and again when Folse became the first non-Italian chef to create the Vatican State Dinner in Rome. Later, the Louisiana Legislature gave him the title of “Louisiana’s Culinary Ambassador to the World.”

Folse’s Culinary Institute invites aspiring chefs with an adventurous palate and an insatiable desire to work in the food and service industries to pursue a Bachelor of Science or Associate of Science degree in culinary arts at Nicholls, currently the only post-secondary institution in Louisiana offering a four-year culinary degree. They pride themselves on teaching their students about cuisine from around the world. However, their students are a step above others because of their knowledge of cajun and creole cuisine.

Each class will be taught by award winning chefs and teachers from the Chef John Folse Culinary Institute and will concentrate on complex Louisiana fare. Currently, only the first three classes have been scheduled, the first for Saturday, Jan. 26. That class’s theme will be Louisiana’s natural resources and rich history. Students will learn prepare dishes incorporating rabbit, oyster, and andouille gumbo; duck and pistachio terrine; wild boar osso bucco with polenta and glazed root vegetables; and riz au lait. The next class, titled New Orleans Creole Table, will be held on Saturday, Feb. 23 and participants will cook T’Frere’s turtle soup; oysters Marie Laveau; spit roasted creole leg of lamb; and strawberry creole cream cheese ice cream over pecan pound cake. The third class is scheduled for Saturday, March 23, and students will veer towards Italian cuisine as they experiment with recipes from Tuscany and Florence like ribollita soup; bruschetta; pollo alla cacciatore; bistecca alla fiorentina; and biscotti.

Class size is limited to 16 students and you must be at least 16 years old to register. Requirements are long-sleeve shirts, long pants, and flat, non-slip, closed-toe shoes. Long hair should be pulled back and students should be prepared for a 2-3 hours of physical activity. Students will work on the recipes in groups of two to three. Tools will be provided but students are encouraged to bring their own.

Registration for one costs $125, for a couple $200, and for a Rouses’ employee $100. Payment is due two weeks before the class. For more information or to register, visit www.nicholls.edu/continuing-ed/cooking-with-the-colonels/ or call the Office of Continuing Education at 448-4444.

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