Spring 2017 OLLI Catalog (Interactive)
The Osher Lifelong Learning at California State University Dominguez Hills is a program of educational, cultural, and social opportunities for retired and semi-retired individuals age 50 and above. Members experience taking courses in a relaxed atmosphere for the pure pleasure of learning.
The Osher Lifelong Learning at California State University Dominguez Hills is a program of educational, cultural, and social opportunities for retired and semi-retired individuals age 50 and above. Members experience taking courses in a relaxed atmosphere for the pure pleasure of learning.
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HEALTH AND WELLNESS<br />
Living Well For Older Adults<br />
This spring we’ll focus on two DVD series: Food: A Cultural Culinary<br />
History, and The Everyday Gourmet: Making Healthy Food Taste<br />
Great. We will enjoy popular guest presenter Joy Jurema’s newest<br />
presentation on inflammaging.<br />
Neuroplasticity and Aging<br />
Neuroplasticity describes the notion that adult brains are adaptable<br />
to all the experiences and changes we encounter, and capable of<br />
reprogramming themselves. We’ll take a look at the neuron and its<br />
amazing synapses, its support system, and how they work together.<br />
A hallmark of neurodegeneration is decreased brain volume, or<br />
inflammaging.<br />
We will discuss how you can help your nervous system to adapt.<br />
Perhaps be more mindful, learn to meditate, clear the junk from<br />
your “plate,” learn a new skill in <strong>OLLI</strong>—these types of experiences<br />
have synergistic benefits. You will be given references and simple<br />
practices to continue your journey.<br />
DVD’S<br />
A Cultural Culinary History<br />
We continue with Professor Ken Albala, Ph.D., professor of<br />
History at the University of the Pacific in Stockton, CA, who<br />
“explores the history of how humans have produced, cooked,<br />
and consumed food—from the earliest hunting and gathering<br />
societies to the present.”<br />
The Everyday Gourmet is presented by Bill Briwa, Chef-Instructor<br />
and Connie Guttersen, Nutrition-Instructor. They will demonstrate<br />
how to buy and prepare “good,” “better,” and “best” food<br />
choices.<br />
March 9<br />
March 16<br />
March 23<br />
April 6<br />
April 13<br />
Romantic Vegetarian’s Utopia:<br />
Good, Better, Best Strategies<br />
Eating in the Early Industrial Revolution:<br />
Nutritious and Satisfying Whole Grains<br />
Big Business and the Homogenization of Food:<br />
Adding Flavor with Healthy Oils<br />
Food Imperialism Around the World:<br />
Protein-UnderstandingYour Choices<br />
NEW!<br />
Immigrant Cuisine and Ethnic Restaurants:<br />
Making Healthy Cooking a Lifestyle<br />
Facilitator: Eula Slater,<br />
<strong>OLLI</strong> Member and Registered Dietician<br />
6 Thursdays<br />
March 2, 9, 16, 23<br />
April 6, 13<br />
1:30pm – 3:30pm<br />
GUEST SPEAKER<br />
March 2<br />
Neuroplasticity and Aging<br />
Lecturer: Joy Jurema, RN, MHA,<br />
Wellness Advocate and <strong>OLLI</strong> Member<br />
Disrupt aging for the health of it!<br />
Extended Education Building, EE-1205<br />
Fee: $20<br />
NLLL 355 Section 04<br />
Course No. 23544<br />
“It takes a long time<br />
to become young.”<br />
—Pablo Picasso<br />
<strong>Spring</strong> <strong>2017</strong> | www.csudh.edu/olli | (310) 243-3208 17
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