UNICEF partners Imo RUWASA on hand washing .

UNICEF partners Imo RUWASA on hand washing . Wife of Imo State Governor, Mrs. Nkechi Okorocha, has appealed to people of the state, particularly women and children, to imbibe the habit of washing their hands, so as to prevent infections. Mrs. Okorocha, made the plea in a remark to commemorate the Global Hand Washing Day in Owerri, organized by the United Nations Children’s Fund, UNICEF, in collaboration with Imo State Rural Water Supply and Sanitation Agency, RUWASA. “I commend UNICEF for partnering with RUWASA in ensuring the success of this yearly exercise. I appeal to the citizenry, particularly women and children, to form the habit of constantly washing their hands, to prevent infections,” Mrs. Okorocha pleaded. UNICEF

Climate change: Nigeria uses bottle brick technology.

Climate change: Nigeria uses bottle brick technology. Nigeria, millions of plastic bottles are discarded blocking waterways.The term using what we have to get what we need applies to the innovative use of plastic bottles. Reduce,reuse and recycle is a method of stemming effects of climate change and the use of these waste bottles to provide affordable housing is a novel idea.

Plastic Bottles Light Up Kenya's Slums.

Plastic Bottles Light Up Kenya's Slums.

How to turn plastic bottles to solar bulbs.

How to turn plastic bottles to solar bulbs.

How to make greenhouse using plastic bottles.

Reuse your plastic bottles

Recycled greenhouse project using plastic bottles.

Recycled greenhouse project using plastic bottles. The concept was born out of Oluwalana’s own experience with poor waste management in his home country of Nigeria. There, due to a lack of effective management practices, bottles are commonly discarded in streets, blocking drainages and leading to floods and erosion. As part of his studies in the Sustainable and Resilient Communities track of the Master of Environmental Management Program at Western State Colorado University, Oluwalana recently completed a 10-foot by 12-foot greenhouse built from clear, plastic bottles that allow light through while at the same time trapping heat. The intention of the project was to serve as a teaching tool in more ways than one — both showing the potential for re-using a commonly discarded item, as well as a demonstration for anyone interested in building a similar structure. Among the many advantages of re-utilizing plastic bottles to build structures, Oluwalana viewed the project for its ability to improve economic and social conditions — especially in a cold climate. Oluwalana is working for Western currently, splitting time between custodial services and the position of sustainability coordinator — helping the university reduce the amount of waste generated on campus that’s directed to the landfill.

How cooking boost nutrients in tomatoes and spinach.

How cooking boost nutrients in tomatoes and spinach. Water-soluble vitamins like vitamin C and the B vitamins, which include folate, leach out of vegetables if you boil them, but some will be retained in the stock, so “use it if you’re making soup,” said Helen Rasmussen, a senior research dietitian at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. Vitamin levels are reduced the longer you expose them to heat; “they’re just not stable,” she said. Levels of other nutrients, however, may increase. One study found that while cooking decreased the amount of vitamin C in tomatoes, the cooking process increased levels of antioxidants that could be absorbed by the body, including levels of lycopene, the carotenoid plant pigment that helps protect the body from free radical damage. “You might be able to get more lycopene out because the heat starts to break down the cell matrix and that actually allows some of the tied-up carotenoids to be released from the cell walls,” Dr. Rasmussen said. Raw spinach provides a lot of fiber, but cooked spinach may provide more beta carotene: One study found that three times as much beta carotene — an antioxidant that’s a form of vitamin A — was absorbed from cooked spinach compared with raw spinach.