Issue 5 Tuesday 29 June 2004

25 Year Service Medal Ceremony 

More than 70 Monash staff who have worked at the university for 25 years or more as at 30 June 2004, will be honoured at a ceremony in September. 

Medallists will include staff who became members of Monash University following mergers with the former Chisholm Institute of Technology and the former Gippsland Institute of Advanced Education. 

The ceremony, on Thursday 30 September will mark the tenth occasion at which medals have been presented. The first presentation was made by the Duke of Edinburgh in May 1986 as part of the university’s silver jubilee celebrations. 

Monash chancellor Mr Jerry Ellis will present this year’s awards, which will also be attended by vice-chancellor and president Professor Richard Larkins. 

Heads of departments and schools that have staff receiving medals will be invited to the ceremony. Colleagues of staff receiving medals are also welcome to attend. Light refreshments will follow the presentation. 

Anyone wishing to attend the ceremony should contact Kellie Boyer, Senior Training Coordinator, Staff Development Unit on ext 56825 or email kellie.boyer@adm.monash.edu.au by Wednesday 14 July. 

Members of staff who believe they are eligible for an award and have not received a personal letter from the vice-chancellor inviting them to attend the ceremony should contact Kellie as soon as possible.

Mid-Year Celebration

Why not get a table together with your colleagues for a social lunch to celebrate mid-year.  The Gryph Inn is offering these terrific specials:

Free bottle of wine for bookings with 6 main meals purchased.

Complimentary dessert - Chef's pudding of the day, for bookings of 10 or more main meals purchased.

These offers are valid from Monday 28 June to Friday 16 July and advanced bookings are recommended.

Lunchtime Recital

Following the success of the first lunchtime recital in April, Duo Sol  will perform at the second lunchtime recital on Wednesday 7 July in the Clayfield Room at 1.10 p.m.

Duo Sol (Miki Tsunoda - violin and Caroline Almonte - piano) are arguably Australia's finest violin/piano duo, having won the Italian International Chamber Music Competition in 2002.  They have just returned from a very successful tour of Italy, followed by a tour of New South Wales for Musica Viva. 

Admission is free and all staff and students are welcomed and encouraged to attend.  Please rsvp to: christel.kent@adm.monash.edu.au

Thrive - Next Round

Last year more than 200 staff members joined THRIVE and learned strategies for relaxing, sleeping better, overcoming worry and balancing the challenges of work. Before and after measures showed a significant decrease in a number of stress-related symptoms and an increase in positive feelings.

The next eight week cycle at Caulfield begins on Wednesday  21 July between 1:00 p.m. and  2:00 p.m.

Register your interest now and get your Tools for Resilience Insight Vitality and Empowerment.

Further details about Thrive  can be found at:

http://www.adm.monash.edu.au/commserv/THRIVE.html

or contact Helen Whiteside on 9903 2500 or via email: helen.whiteside@adm.monash.edu.au

Farewell to Clive Lategan

It is with a touch of sadness that Facilities and Services advise of Clive Lategan's retirement  from Monash as of 7th July 2004.

Clive has been with the University for over 11 years and has provided invaluable service in our Maintenance Workshop and around the University during that time.  

Please join us in wishing him all the best for the future at 'The Gryph Inn' on Thursday 1st July from 4.00 p.m. onwards.

Please RSVP Fiona Shorter via the email address below by 12.00 noon, Thursday 1st Julyne if you wish to attend, and/or contribute towards a farewell gift:-

Fiona.Shorter@adm.monash.edu.au

Campus Nurse Report

Judy Evans, our Campus Nurse provides the following on "healthy cooking" tips. 

Healthy cooking tips

Eating healthy doesn’t mean giving up your favourite foods and living on lettuce and carrot sticks.  In many cases, your favourite recipes can be modified to offer a lower fat content.

It's a good idea to minimise 'hidden fats' by

• Choosing lean meats and reduced fat milk products

• Eating less processed foods which can also have lots of hidden fats

• Using dietary fats that come from the unrefined natural fats found in nuts, seeds, fish, soy, olives and avocado because this fat is accompanied by other desirable nutrients

• When adding fats when cooking, keep them to a minimum and use cold pressed monounsaturated oils.

General suggestions on healthy cooking methods include:

• Steam, bake, grill, braise, boil or microwave your foods.

• Modify or eliminate recipes that include butter or ask you to deep fry or sauté in animal fat.

• Avoid using oils and butter as lubricants - use non-stick cookware instead.

• Don't add salt to food as it is cooking.

• Remove chicken skin, which is high in fat.

• Eat more fresh vegetables and legumes.

• Eat more fish, which is high in protein, low in fats and loaded with omega 3 fatty acids.

Low fat cooking
Suggestions include:

• If you need to use oil, try cooking sprays or apply oil with a pastry brush.

• Cook in liquids (such as stock, wine, lemon juice, fruit juice, vinegar or water) instead of oil.

• When a recipe calls for cream as a thickener, use yoghurt.

• When browning vegetables, put them in a hot pan then spray with oil, rather than adding the oil first to the pan. This quarters the amount of oil that vegetables (such as mushrooms) can absorb during cooking.

• An alternative to browning vegetables by pan-frying is to cook them first in the microwave, then crisp them under the griller for a minute or two.

• When serving meat and fish, use pesto, salsas, chutneys and vinegars in place of sour creams, butter and creamy sauces.

Retaining the nutrients
Water soluble vitamins are delicate and easily destroyed during preparation and cooking. Suggestions include:

• Scrub vegetables rather than peel them, as many nutrients are found close to the skin.

• Microwave or steam vegetables instead of boiling them.

• If you like to boil vegetables, keep the vitamin-rich water and use as a stock.

• Include more stir fry recipes in your diet. Stir-fried vegetables are cooked quickly to retain their crunch (and associated nutrients).

Sandwich suggestions
To make a sandwich even healthier:

• Switch to reduced salt wholemeal wholegrain bread - for example, some brands of soy linseed bread.

• If you prefer the taste of white bread, switch to high fibre varieties.

• Don't butter the bread. You won't miss butter if your sandwich has a few tasty ingredients already.

• Limit your use of spreads high in saturated fat/animal fat, like cream cheese; replace with scrapings of peanut butter or other nut spreads or low fat cheese spreads.

• Choose reduced fat ingredients when you can, such as low fat cheese or mayonnaise.

Other tips
Suggestions include:

• Spend a little time on presentation. You are more likely to enjoy a meal if it's visually appealing as well as tasty.

• Make every meal an occasion. Set the table. Eat with your family. Give yourself the opportunity to enjoy your food without distractions.

• Long term deprivation, such as crash dieting, doesn't work. Allow yourself the occasional guilt-free treat.

• You are less likely to overeat if you eat slowly and savour every mouthful.

Want to know more?

Contact Monash Caulfield Health Service and arrange an appointment with either one of our Doctors, or Nurse Judy, or our Dietitian Nicoletta     ext: 31177.

(www.healthyeatingclub.org)

Briefing - Strategic Cost Management  

A reminder to all interested staff that a briefing session on Strategic Cost Management, the financial management process and budget process at Monash will be held on Thursday 1 July between 10.30 a.m. and 11.30 a.m. in the Clayfield Room.  Please register your interest to attend by emailing Wendy McManamny at wendy.mcmanamny@adm.monash.edu.au

Further information about  Strategic Cost Management is available at http://www.firm.monash.edu.au

University Watch

Chris Riskas from Facilities & Services advises:

Installation of new lighting to the Members No. 1 car park begins on Monday 28 June. and should be completed within a week.

Staff are reminded to secure offices when out of their office and to immediately report any suspicious behaviour or person to security on extn. 333 or 9903 2211.

A reminder that the security shuttle bus operates from 5.30pm until midnight Monday to  Friday and  staff are encouraged to utilise this service, especially if you are parked at the Melbourne Racing Club.

Caulfield Profiles

Eileen Cieslak, Supervisor/Senior Telephonist, Caulfield Switchboard is profiled in this edition of Offcourse:

* What is your position at Caulfield campus?

I have been Supervisor, of the Caulfield PABX, Switchboard, for
the past 27 years.

* Being a long term member of the University, you would have seen many changes. What do you see as the three most significant changes (good and bad) at the University?

 1. An increase of International student admissions has meant
more opportunities for overseas students to travel and study in
Australia, and in particular at Monash, enabling the University to
broaden its study program... given staff the opportunities for a
greater understanding of other cultures, and in having more of a diverse population of staff and students in the community.

2. As I am located on the Caulfield campus, I have seen vast
improvements in grounds, buildings and facilities for both staff and  students, and I am very excited about the new buildings which are  underway at the present time... I think that for the first time, this campus, will be viewed, in particular from the Princes Highway aspect,  as an exciting 'new' University campus, rather than the drab vista of  the old Technical School site, which it was for many years.

3. On a negative point... As a telephonist of many years'
standing, I find the use of available technology such as 'automated  telephone queuing' systems, have done away with personal service to the  public... Monash, like most 'progressive' organisations these days, is  using these automatic services more and more in 'service' areas etc. A  computerised telephone answering service cannot replace the human  touch... i.e. a 'smile in the voice' greeting, a dedicated aim to help a caller to reach the required destination in a courteous and efficient
manner... and an enquiring mind which enables the caller to obtain 'correct' information. Sadly, telephonists are indeed, a dying breed!.

* What is your favourite/inspiring quote?

 At the moment, I rather like... "If nothing changes.... nothing
changes"....

* What do you like doing in your spare time?

 * Movies, reading, shopping, dining out, & family things.

* You have travelled to many parts of the world, and if you were to suggest to someone who has not travelled before a place to go, where would that be and why?

I would probably say Paris... it is my favourite city indeed!...
the most beautiful architecture, the Seine, the Left Bank, the
Cathedrals, the Louvre, the cafes... etc. etc! .... Paris is beauty
you can see, smell, taste & touch!.

Special Fitness Offer

For the next two weeks Monash Caulfield Gym is offering members FREE half-hour personal training sessions.  These can include one-on-one training, fitness assessment with skinfold tests or girth measurements or revising your current program.

The Gym is also offering HALF price Pilates classes - that's only $5.00 per class.  Pilates classes are held on Wednesday nights at 6.15 p.m. and Sunday mornings at 11.00 a.m.  Please note, you don't have to be a gym member to take up this offer. 

Bookings are essential for both offers.  Call the Gym on ext. 32358.

Caulfield Moves

Are you or someone you know making a move this year either to a new job, a conference or through a collaborative venture? Please let  Offcourse  know. 

Authorised by the Office of the Campus Manager 

Caulfield Contributions can be emailed to Christel.Kent@adm.monash.edu.au