Saturday, August 16, 2025

Project-based Learning

 

Utah Valley University’s Project‑Based Learning: Bridging Classrooms and Communities

By John Fisher (assisted by AI)

Introduction

Project‑based learning (PBL) is a student‑centred teaching method in which learners gain knowledge and skills by actively exploring real‑world challenges and producing tangible resultsen.wikipedia.org. Unlike lectures or rote exercises, PBL tasks students with investigating complex problems over an extended period, collaborating with peers, communicating their findings and creating final products that matter. At Utah Valley University (UVU), PBL has become a cornerstone of instruction across disciplines, connecting students with community partners and preparing them for the demands of the modern workforce.

Defining Project‑Based Learning

In PBL, learning is organized around projects rather than discrete assignments. Students research, design and implement solutions to authentic problems; they must communicate, collaborate and adapt as the project unfolds. This dynamic approach builds deeper understanding and transferable skillsen.wikipedia.org. UVU’s Innovation Academy spearheads PBL initiatives by partnering with local organisations and businesses and supporting faculty in redesigning courses around hands‑on experiences.

Voices from the Classroom

Dr. Ashley Egan: Ownership and Community

Biology professor Dr. Ashley Egan credits PBL with providing “incredible learning opportunities and community connections” for her students. She explains that when students take ownership of their project outcomes, they produce demonstrable evidence of effective learning, leadership, follow‑through and skills development. Many list their projects as work experience on their résumés and maintain professional networks with community partners—proof, Egan says, that PBL “gives them confidence in their future.”

Prof. Zachary Largey: Mission‑Driven Motivation

English professor Zachary Largey sees PBL as an invitation for students to “think beyond themselves and their grades.” By partnering with non‑profit organisations, Largey’s students experienced real‑world applications without their professor connecting the dots. They “care about their work more because they value the non‑profit’s mission,” he notes, adding that the payoff in student engagement and learning makes PBL efforts worthwhile.

Examples of PBL in Action at UVU

Project‑based learning spans disciplines at UVU, connecting students to meaningful work:

  • ENGL 2010 – Public‑Facing County Web Content: Partnering with the Utah County Public Defender Association, students researched legal terminology and county policy and wrote accessible content and FAQs for a public‑facing website. They strengthened research and writing skills, adapted their voice for multiple audiences and contributed to public communication about legal rights.

  • BOT 2100 – Native Plant Identification Education: In collaboration with Orem City and Vineyard City, botany students conducted field research to identify native plants and created educational tools for park visitors. Working alongside city officials, they developed skills in plant identification, scientific documentation, public communication and city greenspace design.

  • ENTR 2500 – Business Solutions Development: Business students teamed with the Utah County Sheriff’s Office to study translation services in the county court system. They evaluated service models and proposed actionable plans to improve accessibility for non‑English speakers, building entrepreneurial problem‑solving skills and experience working with high‑stakes partners.

  • HLTH 1100 – Community Health Fair: Health‑science students partnered with Vineyard CARES and Springville City to design and run a community health fair. They recruited local health resources and hosted educational stations on nutrition, mental health and water safety, applying course content to serve real community needs and practicing event planning and communication.

These examples illustrate how UVU students solve real problems, work with community stakeholders and produce work that benefits the public.

Building Partnerships and Support

UVU’s Innovation Academy connects faculty with high‑impact partners—from local schools and non‑profits to companies like FanX Studios, Loveland Living Planet Aquarium and Huntsman Cancer Institute. The university’s Jobs CEO Council links business, education and community leaders to address critical skill needs. Tools like Riipen, an experiential learning platform, match faculty with vetted industry partners.

To help faculty integrate PBL, UVU offers resources such as the Excelerate Summer Program (a launchpad for faculty new to PBL), one‑on‑one course redesign walkthroughs, the PBL OTL Starter & Summer Institute and a Community of Practice where faculty share ideas and learn from peers. UVU also invites instructors using or exploring PBL to join its network, showcase their courses in a PBL spotlight series and share successes and lessons learned, fostering a culture of active, authentic and career‑connected learning.

Conclusion

Project‑based learning transforms education by shifting the focus from passive absorption to active problem solving. At Utah Valley University, PBL empowers students to research, create and communicate solutions that matter. Faculty members like Dr. Ashley Egan and Prof. Zachary Largey see students develop leadership, resilience and mission‑driven motivation through hands‑on projects. Whether writing legal resources, mapping native flora, solving business problems or organizing health fairs, UVU students apply classroom knowledge to real challenges and deepen their understanding in the process. With robust partnerships, faculty support and a growing community of practice, UVU demonstrates how PBL can bridge classrooms and communities—and prepare students for meaningful careers and civic engagement.

Keywords: project‑based learning, UVU, Innovation Academy, community partnerships, experiential education

Wednesday, June 25, 2025

My Weight Loss Program

 

Losing It the Right Way: A Personal Journey to Healthier Living

How I’m Taking Control of My Weight to Manage Type 2 Diabetes and Build a Sustainable Lifestyle


By John Fisher (assisted by AI)

At 5 feet 8 inches (1.73 meters) and 180 pounds (81.6 kg), I recently realized my Body Mass Index (BMI) is 27.4, placing me in the overweight category. Having been diagnosed with Type 2 diabetes, I know that losing even a small amount of weight could significantly improve my health. My goal is to lose 10% of my body weight—18 pounds—in four months, averaging a little over 1 pound per week. But this isn’t just about numbers—it’s about creating a lifestyle I can live with.


What Actually Causes Weight Loss?

Weight loss boils down to calories in versus calories out. If you eat fewer calories than you burn, your body begins to use stored fat for energy. But it’s not just about eating less—it’s about eating smarter. That means eating nutrient-dense foods and moving more throughout the day. My plan is simple: eat the right types and amounts of food and stay active.



My Plan to Reach 162 Pounds

Target weight: 162 lbs (73.5 kg)

Target BMI: 24.7 (healthy range)

Weekly goal: ~1.1 to 1.2 pounds

Estimated daily calories: ~1,600–1,800 per day

Key elements of my plan:

Plan and track meals with a food tracking app

Weigh myself daily to stay aware of progress

Exercise three times weekly, with a mix of weight training and outdoor work

Stay accountable to my daughter, my diabetes coach, and a friend who exercises with me


Identifying My Weight Loss Obstacles

Through self-reflection, I’ve noticed some habits that make weight loss harder:

Eating irregularly and binging after fasting

Snacking on nuts too frequently (4+ times/day)

Putting too much on my plate and going back for seconds

Eating too fast

Late dinners (after 8 pm)

Too little vegetable intake compared to protein

Eating while driving (habit, not hunger)

Being less active in winter


Making Healthier Choices

1. Daily Nutrition Goals (out of ~1,700 calories):

Protein: 25–30% (100–130g)

Fat: 25–35% (45–70g)

Carbs: 40–50% (160–225g), focusing on fiber-rich and low-glycemic carbs

Vegetables: 3x the amount of protein by volume

2. Exercise Plan:

Weight training 2x/week

Gardening and walking in summer

Quick workouts or stretching in winter

3. Support & Accountability:

Daily check-ins with my daughter

Weekly calls with my diabetes coach

Regular encouragement from an exercise mentor

4. Tracking & Reflection:

Daily weigh-ins: Pros—real-time feedback. Cons—daily fluctuations may frustrate.

Food tracking: Increases awareness and supports planning


Conclusion (with Health Disclaimer)

This is more than a weight loss plan—it’s a step toward reclaiming my health and building a lifestyle I can live with. Getting to 162 pounds will support my diabetes management and reduce other health risks. It’s not always easy, but it’s worth it.

⚠️ Important Health Note:

This plan reflects my personal health journey. It is not intended as medical advice. Everyone’s needs are different—please consult your doctor, registered dietitian, or certified coach to design a plan that’s right for you.


Keywords: weight loss, diabetes, calorie deficit, healthy eating, exercise plan

Hashtags: #WeightLossJourney #Type2Diabetes #HealthyHabits #FitnessOver40 #MindfulEating



Friday, March 28, 2025

Eating Healthy

Real Advice from Real Students: How I Can Eat Better and Live Healthier

By John Fisher (assisted by AI)

In today’s world of confusing nutrition trends, ever-changing diet fads, and busy lifestyles, figuring out how to eat well can feel overwhelming. In a recent Health and Wellness class, students were asked how they could eat better, reflecting on personal experience, goals, and practical strategies. Their thoughtful responses offer a grounded, relatable perspective on nutrition—rooted in everyday life, budgets, and long-term well-being. From reducing sugary drinks to meal prepping and questioning diet culture, the insights fell into five common themes: Whole Foods over Fad Diets, Water over Sugary Beverages, Budget-Friendly Eating, Mindful and Sustainable Planning, and Critical Evaluation of Diet Trends.


Theme 1: Whole Foods over Fad Diets

Many students emphasized moving away from restrictive eating philosophies in favor of whole, nutrient-dense foods.

"Focusing on whole foods, like fresh fruits, vegetables, lean proteins, and whole grains, instead of following restrictive diets, is a great way to improve long-term health."

"Whole foods provide our bodies with the right nutrients, unlike processed foods, which can contribute to health problems like obesity, diabetes, and heart disease."

Others spoke of the flexibility and sustainability that comes with whole foods:

"This way of eating feels sustainable, and I can see myself sticking with it in the long run."


Theme 2: Water over Sugary Beverages

A recurring theme in student responses was the choice to reduce or eliminate sugary drinks in favor of pure water.

"Sugary drinks and artificially sweetened drinks can disrupt your metabolism’s natural thirst functions."

"Drinking your calories is a fast way to overeat."

"My plan to be healthier is to drink 72oz of water each day… drinking three 24oz water bottles throughout the day makes it less overwhelming."

The connection between hydration and overall well-being was clear:

"I think it will help my overall focus and help me feel less tired, which would be nice."


Theme 3: Budget-Friendly Eating

Students also addressed the financial challenges of healthy eating and offered creative ways to shop smart.

"Buying cheap healthy foods in bulk such as rice and beans, getting frozen fruits and vegetables, and shopping at discount stores can help."

"I would make a shopping list and stick to it. Meal planning would help me avoid impulse buys and ensure I have the ingredients I need for the week."

"As a college student I don’t make much money, and it is important for me to budget… following this plan will help me save money while eating healthier."


Theme 4: Mindful and Sustainable Planning

From meal prepping to finding realistic routines, students recognized that small changes lead to lasting habits.

"I think one principle that I could follow to improve my eating habits would be to eat out less."

"Meal prepping on weekends will help ensure I have healthy choices available."

"Even if I don’t follow every rule perfectly, adding protein and vegetables to every meal is a small change I can stick with."

"Accountability buddies can also keep people motivated. I might try that with my sister."


Theme 5: Critical Evaluation of Diet Trends

Students demonstrated strong awareness of the dangers of fad diets and misinformation.

"There’s a lot of misinformation out there—especially on the internet—which can often be very convincing."

"If a diet promises fast results with no effort or exercise, it’s probably a scam."

"We should research diets from unbiased sources and understand our body’s nutritional needs before following trends."

This skepticism helped students focus on long-term health:

"I believe these habits will contribute to better overall well-being and long-term health benefits."


Conclusion:
Students in this Health and Wellness class show that the path to better eating isn’t about perfection—it’s about small, informed, and consistent choices. Whether it’s choosing water over soda, planning meals, shopping smarter, or avoiding fad diets, these students offer powerful advice rooted in real life. Their reflections highlight a key takeaway: eating better starts with knowing yourself, doing your research, and creating habits that truly support your health.


Keywords:
nutrition, whole foods, meal planning, hydration, fad diets
Hashtags:
#HealthyHabits #WholeFoods #DrinkMoreWater #EatSmart #WellnessGoals

Sunday, March 16, 2025

Pure Water Health

The Critical Role of Pure Water in Health and the Hidden Dangers of Sugary Beverages

By John Fisher (assisted by AI)

Water is the foundation of life, making up approximately 90% of our blood and playing a critical role in overall health. However, the quality of water we consume significantly impacts its benefits. Dr. Casey Means emphasizes that tap water often contains harmful contaminants, making reverse osmosis or high-efficacy charcoal-filtered water essential for optimal hydration (Means, 2024). Additionally, the increasing consumption of high-fructose sugar and artificial sweeteners contributes to dehydration and obesity, highlighting the importance of making informed choices about beverages.

The Importance of Pure Water for Hydration and Health

Clean water is essential for metabolic health. According to Dr. Richard Johnson, even mild dehydration can trigger obesity by activating the polyol pathway, which causes the body to manufacture fructose, leading to fat storage (Means, 2024). This process allows humans to store "metabolic water" in fat cells, a survival mechanism that contributes to weight gain. Research suggests that people with obesity are ten times more likely to be dehydrated than lean individuals (Means, 2024). Furthermore, a study in Germany found that drinking just one additional glass of water per day reduced children's risk of becoming overweight by 30% (Means, 2024). Therefore, investing in high-quality water filtration systems like reverse osmosis or Berkey charcoal filters can be a crucial step in preventing obesity and improving overall health.

The Role of High-Fructose Sugar in Dehydration and Obesity

High-fructose corn syrup (HFCS) is a major contributor to metabolic disorders. Found in sodas, processed foods, and sweetened beverages, HFCS increases appetite and promotes fat accumulation more than regular sugar (Hyman, 2020). It is metabolized primarily in the liver, leading to the excessive production of fat, insulin resistance, and metabolic syndrome (Hannou, Haslam, McKeown, & Herman, 2018). Additionally, sugary drinks often replace water intake, contributing to dehydration and increased urine production (Harvard T.H. Chan School of Public Health, n.d.).

The Impact of Artificial Sweeteners on Hydration and Metabolism

While artificial sweeteners were introduced as a healthier alternative to sugar, research suggests they may have unintended consequences. Commonly found in "diet" drinks, these sweeteners can disrupt the body's natural thirst mechanism and do not support hydration as effectively as water (myTula, n.d.). Furthermore, they alter gut microbiota and may decrease satiety, leading to increased calorie consumption and potential weight gain (Pearlman, Obert, & Casey, 2017). Some studies indicate that artificial sweeteners contribute to metabolic disorders by affecting glycemic responses and insulin sensitivity (Medical News Today, 2025).

Conclusion

Ensuring adequate hydration with clean, filtered water is essential for metabolic health and preventing obesity. The consumption of high-fructose sugars and artificial sweeteners disrupts hydration and metabolism, increasing the risk of weight gain and other health complications. By prioritizing pure water intake and reducing the consumption of processed and sugary beverages, individuals can take significant steps toward improved health and well-being.

References

Keywords

pure water, hydration, obesity, high fructose sugar, artificial sweeteners

Hashtags

#HealthTips #PureWater #ObesityPrevention #MetabolicHealth #StayHydrated