Administrative Information University Name University College Cork Address University College Cork, Western Road, Cork. No of Staff 2,500 full time No of Students 19,277 (as of 2012/13) President Name Dr Michael Murphy HPU Co-ordinator(s) Name Department Name Title Department Dr Michael Head of Student Health Department Student Health Department David Berry Students Union Welfare Officer Students HPU Project Officer (s) Name Title Department Deirdre Griffin Health Promotion Project Worker Student Health Department
Steering Committee Members Name Title Role /member …) Department Ivan Professor Epidemiology & Public Health Chair Michael Byrne Student Health HPU Co-Ordinator Ian Pickup Head of Student Experience VPSE Dave Berry SU Welfare Officer HPU Co-Ordinator Bradley Professor, General Practice Cork Healthy City Representative Mary Buckley Student Health Maria Harrington HSE representative Josephine Hegarty
Table : 1 Example of use of the 5 elements of the Ottawa Charter to map and evaluate activity in one Action Area (Food and Nutrition) during Town Hall Meeting September 2012. Ottawa Charter Possible Areas for Action Comments Action Key Networks/Key People Build Healthy Public Policy Are there university in relation to food and Nutrition? If no, does there need to be? If yes, are they adequate? No not that we are of but there is a need for one. needs to be a University wide approach taken to the inclusion of healthy choices and the promotion of making those healthy choices. University policies for and students. There needs to be an integration of the decision making process of users and providers. Corporate responsibility needs to be taken. University representatives must be liaised with as well as the catering providers. Identify what and students need to network and develop communication methods. Involve sports clubs and societies e.g. Slainte Create Supportive Is the physical environment in UCC supportive healthy food Some areas need improvement. Timetables are an Is this an issue with Contractors? Can there be any influence Representative from Buildings and Estates involved and other buildings e.g. Mardyke
Environments (physical and social) and healthy eating? All the student and staff settings should be considered, e.g. academic buildings, cafés, libraries, sports facilities, green areas, walkways etc. Is the social environment supportive? E.g. are people aware and in support of this issue? e.g. lectures taking place during main meal times and then restaurants closed. Opening and closing times are an issue e.g. healthy food not available when students are studying in the library in the evenings etc. paths are successful and abundant. Good access for people with disabilities. Some awareness but may be hampered by constraints. from Calories to be displayed all over campus. Raise awareness of value of food. Opening and closing times of restaurants should be looked at. Availability of venues to eat if students and staff bring their own food. Continue to raise awareness Healthy and Safety Officer Use website, social media to reinforce. A poster Campaign Strengthen Community Action Are opportunities for students to make a difference in Possibly as students use some of the same food providers as Students Union/ Clubs/ Societies
the community within this Action Area? the community. Develop Personal Skills Do those in power have the necessary skills to make change? Do our students and staff have the skills to make better choices in relation to food and nutrition? There are a lot of constraints. Also disparity across university buildings. Equipped with skills in some disciplines. campaign Promote a balance between food and physical activity. Who is responsible for this? Reorient Health Services Does the health service promote healthy eating? Is the health service working with relevant services and agencies to promote healthy eating? Yes, video and health promotion officers aspects to consider for each Action Area - If policies are there, they are unclear. Must find out if there are policies and Who do we need to liaise within the university,
Introduction This report summarises the current status of the range of initiatives on-going in UCC to help address the issue of alcohol related harm. This is a follow–up report on the first report entitled Effective Management of Alcohol Issues in UCC3, which described the range of action areas for the year 2010 to 2011. The list of action areas were first identified following a seminar in NUIG in 2010, entitled Effective Management of Alcohol issues in Irish Universities. The initiatives first described in 2010 have been refined somewhat in the light of the experience of the first 12 months of effort and have been distilled into 5 distinct Strategy Areas (SA) with accompanying specific 20 Action Points (AP) as tasks to be undertaken to help reduce the alcohol related harm amongst our students. A set of Key Performance Indicators (KPIs) is in development to monitor the implementation of the Action Points and these have been developed they are shown in the tables on pages 3 and 4 below, with current status of the KPI also shown. Some of the Action Points do not lend themselves to being assessed using a Key Performance Indicator tool. In these cases the status of the Action Point is reported in simple descriptive terms. It is proposed that these Strategy Areas and Action Points be reviewed at least annually with the addition of further Strategy Areas or Action Points as and when appropriate. Strategy Areas and Action Points may also be deleted if judged ineffective or unattainable. Monitoring of the implementation of Action Points is the responsibility of the Healthy Living Group, a sub-committee of the Academic Council Student Experience Committee. Anyone interested in helping in the effort to minimise alcohol related harm amongst our students is invited to contact the Chair of the Healthy Living Group. Dr Michael Byrne Chair Healthy Living Group UCC