Category Archives: Journals & Articles

March is Frozen Food Month

An email from the Census Bureau alerted us that March is “Frozen Food Month.” Frozen food is easy to cook, but a complex topic. The frozen food industry was born in the USA and continues to develop globally, involving agriculture, food science, logistics, and refrigeration engineering – all subjects taught here at Ivy Tech Fort Wayne.

Frozen foods have both responded to, and influenced, our culture; from the way we cook to our transportation infrastructure. The contribution of this industry to our economy is massive. We have assembled some statistics in our library displays marking this month.

Tucked in among the charts, books, and journals are some themed treats, while supplies last … and yes, you can chew gum at the computers!


Keeping up with Science

What advances can we expect from science in 2019? Science magazine online has published predictions for research and policy news in the coming year. Science is published by the American Association for the Advancement of Science, and is a great resource for research at all levels. (Thank you, Professor Christine Barlow, for introducing me to it!)

I did not keep up with research in my field during the past year, despite getting AAAS science news headlines delivered to my email every Friday. (Headlines alone don’t stick in my brain.) So I ran a search from the Science magazine home page:


Once I entered my term in the Search box (anthropology), the next screen allowed me to set date limits (1 Jan 2018 to 1 Jan 2019). Not all of the articles are open access but I can at least read the abstracts. What new research in your field are you excited about?


School of Information Technology resources


This summer we are showing off our resources for the School of Information Technology at Ivy Tech Fort Wayne. These resources are available to our registered students.

Our library computers have the software IT students need, including Microsoft Visual Studio 2017, NetBeans IDE, CyberDuck, Raptor, Microsoft Access, Autodesk AutoCAD, and Business Plan Pro. We also have study rooms and commons areas set up for students to demonstrate and collaborate on group projects.

For books on hot topics and scholarly research in IT we have Skillsoft and Springer ebooks specialized collections, and our other collections like Ebook Central are strong in computer science, information technology, and mathematics. The titles displayed are just the tip of the iceberg, selected by our library intern Andrea Broxon and our student worker Than Khine to pique interest.

Research and trends in IT move so quickly, articles are the way to keep up. Our many databases provide access to the latest and greatest peer-reviewed and trade publications, and our staff will help you find what you need to stay current.

We have printed books, study guides, and online services that will prepare you for certificate exams like CompTIA and Microsoft Office Specialist.

Andrea Broxon helped design and set up this display. Andrea just graduated from our Library Technical Assistant program and we know that she has a bright future ahead. Thank you and Congratulations, Andrea!


New Journal – Townsend Letter

Townsend Letter, the Examiner of Alternative Medicine, publishes a print magazine about alternative medicine. It is written by researchers, health practitioners and patients. As a forum for the entire alternative medicine community, Townsend Letter presents scientific information (pro and con) on a wide variety of alternative medicine topics.

Recent article:  

Tragedy of the Flint Michigan Contamination
Lead In The Water – Is It Time To Freak-Out?
by John Parks Trowbridge M. D., FACAM

The simple answer is … it’s not so simple. But you must pay attention to what is happening to you and your family to be able to respond accordingly.

Over 27,000 innocent children in Flint, Michigan, have been exposed to startlingly high levels of lead in their city water supply – sometimes 13,000 times the concentration found in nearby localities – for many months, without any warning, even without early official acknowledgment when the problem was identified. The city emergency manager had changed its water supply but failed to comply with Federal and State standards, with dire consequences. They switched back after 18 months to the earlier, safer water source, when Flint declared a State of Emergency. Now city dwellers are left with corrosive toxics leaching from their pipes for who knows how long.

So how can you really know “what is happening”? Read More or come to the Library to check our first print issue.

Workplace and Civility

As we rush headlong into the spring 2016 semester, we begin a campus-wide focus on promoting values to improve Ivy Tech as a place to work and grow. To start off the year, we will be focusing on, as Jane Janovyak of Change Action Northeast puts it, “civility and the traits of being neighborly and encouraging.” Let’s take a few moments to think of what civility means here at Ivy Tech, and what we can all do to promote this value.

First things first: just what is civility? We seem to recognize right away when someone is being uncivil, but it can be harder to narrow down exactly what embodies this big concept. P. M. Forni, the author of Choosing Civility: The Twenty-Five Rules for Considerate Conduct defines civility by four qualities which it satisfies:

-Civility is complex

-Civility is good

-Whatever civility might be, it has to do with courtesy, politeness, and good manners

-Civility belongs in the realm of ethics

When reading more about Forni’s thoughts on civility, it becomes clear that this big idea of civility is not simply a checklist of dos and don’ts, or a handful of behaviors to adopt. The actions and behaviors of people who practice civility are certainly something to discuss and emulate, but the broader sense is that civility is about a constant sense of awareness about your own behavior and how it affects everything around you, both the people you interact with and the environment you inhabit. As Forni puts it, “Being civil means being constantly aware of others and weaving restraint, respect, and considerations into the very fabric of this awareness.” Civility, then, is not merely avoiding things that are considered uncivil, but actively aspiring to be well mannered.

One excellent article that is especially germane to everyone here at Ivy Tech is Alexander Popovics’ “Civility on Community College Campuses: A Shared Responsibility.” This article is available through the Humanities International Complete database, a part of EBSCO, and was originally published in the College Student Journal. One interesting distinction that Popovics makes via author Judy Rootskool is the difference between etiquette and civility. Civility is the underlying respect that informs behaviors like good etiquette. Civility may start to seem like an abstract concept, floating out there in the æther, but Popovics is very practical about the process of improving campus civility. He queries, “So do actions speak louder than words when we speak of civility and respect? The correct answer is that words combined with actions speak the loudest. And we need to speak loudly.” Popovics speaks to the need for a campus-wide initiative to really improve the level of civility in campus interactions.

As much as we focus on promoting civility, the value of civility stands out the most when we are confronted by the lack of it. An article entitled “Tit for Tat? The Spiraling Effect of Incivility in the Workplace” that is available through JSTOR addresses the true dangers of allowing incivility to perpetuate. Though incivility can be as simple as not cleaning up after yourself, neglecting to say thank you, or adopting a brusque tone, it can lead to larger problems such as verbal aggression, violence, and other antisocial behavior. Another article that is available through Proquest shows a link between incivility in the workplace and a negative impact on productivity. From a psychological perspective, Paul Jiménez demonstrates in his article “Workplace Incivility and Its Effects on Value Congruence, Recovery-Stress-State and the Intention to Quit” that a lack of civility can cause employees to look for other work, and keeps employees from uniting around positive values. There are very real consequences to allowing incivility to perpetuate within the workplace, and this is all the more reason to foster civility in its place.

Have I been civil today? Was there a time when my behavior could have been seen as rude? Could I have done more to make everyone around me more comfortable? Civility is not something that can be switched on instantly, but it is something at which we can try to be a little better each day. If you have an interaction that you walk away from with that slight “off” feeling, take a moment to examine what could have gone better. Even if it was the result of someone acting uncivil toward you, was there anything you could have done to improve the situation? Most of all, talk with your coworkers. Improving civility is a collaborative project, and only by engaging with others can we truly make strides toward civility. Hopefully this has been something to keep in mind as we all strive to make Ivy Tech a better place to work, live, and learn. (By Library Clerk, David Winn)

Celiac Awareness Month

October marks the observance of Celiac Awareness Month, an event to generate awareness about a serious and painful chronic condition that results from reaction to gliadin, a gluten protein found in wheat. Conservative estimates show that at least 1 in 170 people have celiac disease, but it may also be under-diagnosed. Sufferers of celiac disease experience discomfort and pain in the digestive tract, diarrhea and chronic constipation, anemia, fatigue, and trouble properly absorbing nutrients through the intestines. The only real treatment for celiac disease is a gluten-free diet, a tough but manageable feat, at least here in the U.S. The article Celiac Disease and Gluten-Free Diet through the Health and Wellness Resource Center is a good overview of other symptoms and dietary restrictions for those with celiac disease.

Gluten? That stuff is bad, right? Part of the reason for raising awareness is providing clarity for those who misunderstand the mechanisms of celiac and similar conditions, and it all boils down to that one little word. So, let’s talk about gluten.

Gluten is such a misunderstood term in America that some have even begun to poke fun at it. In the 2013 apocalyptic comedy film This Is the End, Seth Rogan and Jay Baruchel (playing themselves) are arguing about the benefits of a gluten-free diet. When Baruchel accuses Rogan of not even knowing what gluten is, Rogan responds, “Gluten is a vague term. It’s something that’s used to categorize things that are bad. You know, calories, that’s a gluten. Fat, that’s a gluten.” With the way that “gluten free” has been marketed as a buzzword, someone whose only exposure to the term from ad copy might conclude that it is a dangerous chemical that is being needlessly injected into food. Gluten is, in fact, a naturally occurring wheat protein that is so useful that we extract it and use it elsewhere in our foodstuffs for its ability to add structural integrity—chewiness, basically. So how does this naturally occurring chemical react so poorly with some people’s bodies?

Celiac disease is not just an extreme allergic reaction. In a gluten or wheat allergy (allergy to other proteins contained in wheat other than gluten), the body reacts in the same way as other food allergies. The symptoms, while painful, are a temporary result of the body’s immune system reacting against proteins that it has incorrectly deemed harmful to the body. Once the reactive food is no longer in the body and the immune response has subsided, there is no permanent damage to the body. In celiac disease, the enzyme tissue transglutaminase reacts with the tissue of the small intestine, creating histological changes in the cells of the digestive system, weakening them in a way that causes many of the disease’s painful symptoms well after the meal has passed through the digestive tract. You can read more about the mechanism in the article Celiac Disease from the Journal of Allergy and Clinical Immunology through Proquest. The reaction to the gluten, in the case of celiac sufferers, is literally changing the body chemistry of the person through continual reactions. Does that mean eating gluten will damage one’s digestive tract? Hopefully not. Celiac disease is a genetic condition, and we understand it to the point that we have identified the gene markers that determine celiac disease, and we can test for them to rule out other autoimmune and digestive conditions.

If one don’t have celiac disease or allergies to wheat or gluten, should one be eating wheat? The simple answer is, you’re probably fine, in moderation. However, there is some research that is starting to shed light on other problems of wheat consumption that, while intriguing, is incomplete. Let’s talk about the term “leaky gut,” more technically known as intestinal permeability. Technically this refers to the phenomenon where the gastrointestinal wall becomes more porous, allowing the absorption of molecules beyond the nutrients it is supposed to absorb. Gliadin, another wheat protein, can react with the zonulin in the gut wall in order to produce this effect. The sticking point seems to be under what conditions this effect actually takes place. One study (Possible Links between Intestinal Permeablity and Food Processing: A Potential Therapeutic Niche for Glutamine) available through PubMed Central concluded that many conditions can result in increased intestinal permeability, but in trying to find an association between ingredients such as gluten and these conditions, the researchers concluded that “We have attempted to illustrate how alimentary compounds induced via modern cooking, food conservation and food processing methods may be associated with these pathologies when (intestinal permeability) is increased. These associations are certainly largely unrecognized and not necessarily easy to identify.” Studies like this seem to be turning up similar results: there is enough sporadic correlation between gluten and intestinal permeability to warrant study, but no one has been able to link causation in any meaningful way. In fact, another study (Divergence of gut permeability and mucosal immune gene expression in two glutenassociated conditions: celiac disease and gluten sensitivity) which compared the increase of intestinal permeability in celiac patients and patients with non-celiac gluten sensitivity found that gluten sensitivity “is not associated with increased intestinal permeability.” So why are gluten free diets so popular without conclusive proof that gluten is harmful for those who aren’t sensitive to gluten?

Never underestimate the allure of a new dieting fad. Many of the diets which include a gluten-free focus will help people lose weight. However, this probably has more to do with the elimination of carbs, not just gluten. Due to the health conditions that can be aggravated by gluten, many savvy salesman have been quick to try and correlate unwarranted health benefits to a gluten-free diet. Some diets that are good for your health will be gluten free; switching to a gluten-free diet will not automatically be good for your health. Let’s illustrate this by looking at one effect of eating wheat that can affect you, regardless of sensitivity: wheat’s effect on the glycemic index (GI), a way of measuring blood sugar increase after eating. In his book Wheat Belly , William Davis points out that “whole wheat bread has a GI of 72, while plain table sugar has a GI of 59. In contrast, kidney beans have a GI of 51, grapefruit comes in at 25, while noncarbohydrate foods such as salmon and walnuts have GIs of essentially zero.” Put simply, this shows that consumed food is converted into glucose, a sugar that, while necessary for providing energy, will be converted into fat if it’s not used up. Clearly, wheat has the potential to create excess fat. Here’s the rub: all starches do. If a GI of 72 sounds scary, consider for a moment white rice (GI or 89), corn flakes (GI of 93), or a baked russet potato (GI of 111). (Glycemic index and glycemic load for 100+ foods) Maybe gluten is not the worst, huh?

Coincidentally, the “albatross around all of our necks” may be the same reason it’s so difficult for those with celiac disease to find an appropriate meal in our current food climate. Because gluten is such a useful ingredient, we end up using it—a lot. It’s in sauces and soups, candy, processed meats and seitan, and many other products. Gluten provides structure, and makes for much more appealing products in everything from visual appeal to mouth feel. Unfortunately, we are paying the price if we’re not burning all of the glucose that results from it. Thus, we can all benefit from watching the amount of wheat (and other starches) in our diets, and a big part of this is shirking processed foods in favor of whole ingredients. For people with celiac disease, allergies, and intolerances, books like the Complete Gluten-Free Cookbook: 150 Gluten-free, Lactose-free Recipes, Many with Egg-free Variations  are an essential tool for maintaining health and not getting bored in the kitchen. For those who really want to cut their intake of carbs, try Real Life Paleo : 175 Gluten-free Recipes, Meal Ideas, and an Easy 3-phased Approach to Lose Weight & Gain Health. We should all be sympathetic to the lengths that people with conditions like celiac disease go to in order to ensure their meal is one they can eat, and perhaps we can take it as a cue that we should all put a little more thought into what we’re putting into our bodies.

If you think that you have celiac disease, see your doctor immediately. If you think you have allergies or sensitivities to gluten or anything else, consult your doctor. If you have concerns about gluten or anything else in food, certainly don’t take my word for it; ask the experts and look at good research. Scientists will continue to research the effects of gluten and all sorts of other food chemicals on the body, and one day we will know to a fuller extent the effects of wheat on the human body. I would be remiss if I didn’t mention that there are some very vocal proponents out there who tout all grains as the cause of anxiety, depression, Alzheimer’s, and many other conditions, but this goes against the medical consensus of those who readily admit that while reducing carbs can help with certain neurological disorders, it is quite a leap to conclude that they caused them in the first place. For the time being, though, barring any medical conditions that make wheat the wrong choice for you, you can have that sandwich on whole wheat bread every once in a while. Just make some time for exercise too.

(By Library Clerk, David Winn)

JSTOR Additions

Six weeks ago we announced that the Library had purchased parts of the JSTOR collection, including Arts & Sciences I, Business I, and Mathematics & Statistics.  We have now added Arts & Sciences II-VIII and the Life Sciences collections.

JSTOR has full-text articles from scholarly journals; the articles go back to the volume1, issue 1, including previous and merged titles.  To learn more about JSTOR, click here.  You will find JSTOR linked on our Search & Find: Articles page and our 

A-Z list.