Get on board: Healthy SETX SETMA bus launches to encourage healthy lifestyles

Local dentist and president of the Beaumont Healthy Living Foundation Alan Coleman (right) with Kinsey Gray, Choose Healthier’s program coordinator, attended the bus ribbon cutting ceremony. | Photo: Eleanor Skelton This article was originally published in The Examiner on Feb. 1, 2018. By Eleanor SkeltonStaff Writer One of Beaumont’s city buses got a new look,ContinueContinue reading “Get on board: Healthy SETX SETMA bus launches to encourage healthy lifestyles”

Café Scientifique features talk on pregnancy, stress, and socioeconomic status

This article was originally published in The Scribe, UCCS’s student newspaper, on Feb. 23, 2015. By Eleanor SkeltonNews Editor Chronic inflammation, rheumatoid arthritis, autoimmune diseases, and a number of other conditions, can factor in pre-term labor and pre-term delivery. The first Cafe Scientifique this semester, hosted in Clyde’s Feb. 11, featured Mary Coussons-Read, provost and professor of psychologyContinueContinue reading “Café Scientifique features talk on pregnancy, stress, and socioeconomic status”

The Flying Carrot: Food literacy in a bus

This article was originally published in The Scribe, UCCS’s student newspaper, on Dec. 2, 2013. By Eleanor SkeltonScience and Business Editor If The Flying Carrot sounds like a superhero, then its mission is to educate Colorado Springs about food. The Flying Carrot is a collaboration between UCCS and the Pikes Peak Community Foundation. It was founded by NannaContinueContinue reading “The Flying Carrot: Food literacy in a bus”

Nutrition Club to analyze food origins with ‘American Meat’

This article was originally published in The Scribe, UCCS’s student newspaper, on Feb. 18, 2013. By Eleanor SkeltonNews Editor A hamburger may not be the most thought-provoking food, but the Nutrition Club is asking students to think about how their food is treated before it arrives in stores. For those who wonder where meat productsContinueContinue reading “Nutrition Club to analyze food origins with ‘American Meat’”