Implicit Associations, Insidious Assumptions: Unintended Manifestations of Bias in Everyday Life
This 90-minute workshop will provide an introduction to unconscious associations that can lead to an affinity toward or prejudice against some people (implicit bias). We will explore how our socialization process leads to the formation of conscious and un ...
The Language of Inclusion: Pronouns and Other Gendered Words
Pronouns are tools for effective and efficient communication, and their intentional or unintentional misuse can cause confusion and harm. Using gender-affirming pronouns and avoiding unnecessary use of other gendered words is essential to creating spaces ...
Introduction to Microaggressions: Small Actions that Have a Big Impact
Microaggressions are common, often subtle expressions of bias, many times initiated unintentionally and unconsciously that can have serious impacts on recipients including shortening life expectancy. In this 90-minute workshop, participants will learn abo ...
Inclusive and Equitable Hiring Practices
This 90-minute program provides an overview of best practices for recruiting a diverse candidate pool and equitably evaluating them. Participants will examine the role that various forms of bias can play in screening applicants and identify ways that priv ...
Laura Akgerman Disability Services Coordinator email@example.com Laura Akgerman is the Disability Services Coordinator for Ohio AgrAbility & Ohio State University Extension. She is a two-time Ohio State University Alum, with degrees in English and R ...
Robotics 2: EV3N More (PDF)
https://extensionpubs.osu.edu/robotics-2-ev3n-more-pdf/ 1682462253 ...
Robotics 1 with LEGO® EV3 (PDF)
https://extensionpubs.osu.edu/robotics-1-with-lego-ev3-pdf/ 1682462254 ...
Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
Originally published in By Sheryl Barringer Professor of Food Science and Technology, The Ohio State University Whether it is enjoyed as creamy milk chocolate truffles, baked in a devilishly dark chocolate cake or even poured as hot cocoa, Americans on ...
FCS Professional Development Day
Our April FCS Professional Development Day will focus on the release of the new Ohio Person in Charge: Know and Show Curriculum. Join the writing team as we share the development process, final product, and how you can teach it! 9-9:15am: How did we get ...
FDSCTE 7193 Individual study course to permit graduate students to explore in-depth selected areas of food science and nutrition. Prereq: Permission of instructor. Not open to students with credit for 693. Repeatable to a maximum of 6 cr hrs or 2 completi ...