ACADEMIC MEDICAL ISSUES:
GOOD HEALTH ENHANCES COMMUNICATION
 

FACULTY MEMBERS
(Acquiring, Associate, and Full-Time Professors)
 

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PRIOR TO THE START OF TEACHING TODAY, NAME THE FOODS AND DRINKS YOU CONSUMED AND AT WHAT TIME.
SHARE HOW THE FOODS WERE PREPARED (COOKED: FRIED, BAKED)

Name:      Race:      Age:   
Title:      Full-time or Part-time Work Status:
Time Position:    Time in Profession:    Courses Taught Today:
Contact Information:

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AFTER TEACHING TODAY, NAME THE FOODS AND DRINKS YOU CONSUMED AND AT WHAT TIME.
SHARE HOW THE FOODS WERE PREPARED (COOKED: FRIED, BAKED)

Name:      Race:      Age:   
Title:      Full-time or Part-time Work Status:
Time Position:    Time in Profession:    Courses Taught Today:
Contact Information:

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REFLECT TO THE FOODS YOU ATE THIS WEEK.
WHAT FOODS DID YOU CONSUME ARE CONSIDERED NUTRITIOUS AND NON-NUTRITIOUS?

Name:      Race:      Age:   
Title:      Full-time or Part-time Work Status:
Time Position:   Time in Profession:   Courses Taught This Week:
Health Conditions:
Contact Information:  

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WITHIN THE LAST TWO (2) WEEKS,
SHARE PHYSICAL FITNESS ACTIVITIES THAT YOU HAVE ENGAGED IN AND THE DURATION OF EACH ACTIVITY

Name:      Race:      Age:   
Title:      Full-time or Part-time Work Status:
Time Position:    Time in Profession:     Courses Taught in Last 2 Weeks:
Health Conditions:
Contact Information:  

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DESCRIBE HOW YOUR HEALTH HAS IMPACTED THE FOLLOWING:
(A) YOUR TEACHING OR MENTORING OF LEARNERS
(B) SOCIAL NETWORKING WITH OTHER ACADEMIC PROFESSIONALS, AND
(C) ABILITY TO ACQUIRE NEW KNOWLEDGE TO APPLY IN YOUR CLASSROOM

Name:      Race:      Age:   
Title:      Full-time or Part-time Work Status:
Time Position:    Time in Profession:    
Undergraduate Courses Taught This Quarter:   Graduate Courses Taught This Quarter:
Health Conditions:
Contact Information:  

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