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How might Covid-19 affect students' third-level choices?


 
The arrival of Covid-19 on Irish shores triggered a sea-change in how education was delivered here but over one year on, we asked how it has impacted student choices as they look to decide what courses to apply for through the CAO.
The pandemic has accelerated the digital transformation, says Mark Rogers, registrar at UCD. “Looking at the CAO first preference trends, students are very interested in subjects that have an interface between different disciplines: For example: Sustainability (DN240) offers modules in social sciences such as public policy and law as well as in engineering and science such as energy, climate change and environmental biology. Another area for the future is Computational Social Science (which can be selected via DN700) and [has] modules including programming and politics.” ....

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Myeong Lee – The Conversation


Myeong Lee is an Assistant Professor of Information Science and Director of Community Informatics Lab. His research interests are in understanding the dynamics of local communities, hyperlocal groups, and information inequality. He also designs and implements systems that demonstrate geographically-embedded structures of information and associated issues. His research also contributes to civic engagement, policy-making, socio-technical systems theories, and information access. His academic experiences include, but are not limited to, Data Science for Social Good (DSSG) Summer Fellowships at the University of Washington and Georgia Tech, Campers at the Consortium for the Science of Sociotechnical Systems Researchers (CSST), and participants in the Summer Institute for Computational Social Science (SICSS). Also, he was a Data Science & Technology Fellow at The Center for Open Data Enterprise, a non-profit based in Washington D.C. that advocates for open data movements, where he led ....

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The FINANCIAL - Salad or cheeseburger?


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The FINANCIAL  People in our social networks influence the food we eat both healthy and unhealthy according to a large study of hospital employees. The foods people buy at a workplace cafeteria may not always be chosen to satisfy an individual craving or taste for a particular food. When co-workers are eating together, individuals are more likely to select foods that are as healthy or unhealthy as the food selections on their fellow employees’ trays, Harvard University notes.
“We found that individuals tend to mirror the food choices of others in their social circles, which may explain one way obesity spreads through social networks,” said Douglas Levy, an investigator at the Mongan Institute Health Policy Research Center at Harvard-affiliated Massachusetts General Hospital (MGH) and first author of new research published in Nature Human Behaviour. Levy and his co-investigators discovered that individuals’ eating patterns can be shaped even ....

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