by admin | May 25, 2021 | Corporate, Corporate Buzz
Boston : O.P. Jindal Global University (JGU) has signed a Memorandum of Understanding (MoU) with Harvard University to expand their collaborations in three areas, including in student engagement through an annual teaching session at Harvard for Jindal students.
The other two areas of collaborations that the MoU opened were organising joint conferences on themes of interest to both the institutions and engaging in other research and educational activities.
The MoU was signed by JGU and the Harvard T.H. Chan School of Public Health (HSPH) at Harvard University on Wednesday and institutionalised their ongoing collaboration on student engagements and paved way for other opportunities of institutional engagement between the two institutions, the Sonipat, Haryana-based JGU said in a statement.
In partnership with JGU, Harvard T.H. Chan School of Public Health has been organising for the past three years a study programme on the theme of “Human Rights and Development” at Harvard’s Weatherhead Center for International Affairs in Cambridge, Massachusetts.
The student engagement collaboration has taken the form of an annual study abroad programme conducted at Harvard University for nearly 30 students from JGU, the statement added.
At the successful completion of the programme, the Jindal students earn academic credits and the course will get reflected in the transcript, it added.
“The steady growth of JGU has been an extraordinary development in higher education in large part because of its constant focus on excellence and its commitment to global education, with over 200 collaborations in 50 countries,” said Harvard’s Stephen Marks, who leads the programme along with JGU Vice Chancellor C. Raj Kumar.
“This MoU will facilitate Harvard’s engagement with JGU in this commitment to excellence and global education,” Marks added.
Future conferences that are being considered under the MoU include issues that are at the intersection of human rights, development, law, public policy, public health and governance.
The Jindal Global Law School and the Jindal School of Government and Public Policy will be the principal partners to collaborate with the Harvard Chan School in these future conferences, JGU said.
The MoU also opens the way for joint research projects, joint training and capacity-building programmes and joint publications in the field of human rights, development and public health, JGU said.
“The collaboration with Harvard is an example as to what a young Indian university with a vision for promoting excellence can accomplish and indeed offer fantastic opportunities to its students and faculty,” JGU VC Raj Kumar said.
Naveen Jindal, founding Chancellor and JGU benefactor, said: “I am most delighted to learn about the collaboration that JGU has established with Harvard in relation to education and research. This achievement is a testament to the passion, commitment and dedication of our faculty and students.”
He added that the current year has been great for JGU as it had been given the “status of an autonomous institution by the Ministry of Human Resource Development” for having “broken into the QS BRICS Rankings 2018 and recognised as one of the top 250-300 universities among the 9,000 universities in the BRICS region”.
—IANS
by admin | May 25, 2021 | Halal Food, Halal Industries
Washington, (IINA) – Confusion over the safety of butter has intensified after a major study claimed it does raise the risk of dying from heart disease, Mail Online health news reported.
The research, which is carried by Harvard University and involved 120,000 adults, found that those who ate the most saturated fat were up to 8 percent more likely to die.
The findings come less than a week after another study found that one tablespoon of butter had no impact on death, heart disease or strokes.
And one leading cardiologist claims that eating butter and other saturated fats are not harmful and may actually help you lose weight.
But this latest study found that slashing the intake of saturated fats by just 5 percent reduced the overall risk of mortality by more than a quarter.
Foods high in saturated fats include butter, cream and cheese, red meat as well as biscuits, cakes and pies.
They are thought to increase the levels of cholesterol in the blood, leading to build up of plaque in the arteries, which in turn cause heart attacks and strokes.
The team from the Harvard Chan school of Public Health in Boston also found that replacing saturated fats with polyunsaturated fats which include low fat vegetable spreads, fish, nuts and seeds lowered the risk of dying from heart disease, cancer, Parkinson’s Disease and Alzheimer’s.
Professor Frank Hu, the senior author, said that in light of all the confusion, the findings highlighted the importance of slashing butter and other saturated fats from the diet and replacing them with unsaturated alternatives.
This would yield ‘substantial health benefits and should continue to be a key message in dietary recommendations’, the study published in the journal JAMA Internal Medicine concluded.
Saturated fat is has also been linked to dementia, by blocking the blood flow to the brain, and cancer as it contains oestrogen which fuels tumour growth.
Other experts broadly agreed with the findings including Dr Ian Johnson, emeritus fellow at the Institute of Food Research, in Norwich, who said: ‘There is nothing in these results consistent with the notion that ‘butter is back’.”
From his side, Associate Professor in Nutrition and Health, University of Reading Dr Gunter Kuhnle, said: ‘The results of the study broadly confirm current dietary recommendation and in particular show that total saturated fat intake is associated with a higher, unsaturated fat with a lower risk for all-cause mortality.’
The study looked at the records of 126,233 men and women in the US over a 32-year period.
Those whose diets were highest in saturated fat were 8 per cent more likely to die over that time – including from cancer, heart disease or degenerative illnesses such as Alzheimer’s and Parkinson’s.
But closer analysis revealed that switching 5 per cent of saturated fats with polyunsaturated fats cut the risk of death by 27 per cent.
Recently however these findings have been disputed by experts including Dr Aseem Malhotra, a cardiologist at Frimley Park Hospital in Surrey and founder of the campaign group Action On Sugar.
Dr Malhotra claims that saturated fat does not necessarily increase the risk of heart disease and may even protect against it.
He also argues that cutting saturated fat from our diets has led to us replacing it with sugar and carbohydrates, which are fuelling obesity.
