August 22, 2024 by lisabarlage
What do we learn from competing? Coming off the recent Olympics and heading into the busy fall sports season – there are lessons to learn from being part of a team and competing. This is true for both a group of 5-year-olds playing soccer or your work team submitting a big proposal.
Youth learn from competing in sports:
- creativity
- confidence
- time management
- goal setting
- leadership
- social skills
- hard work (and much more).
Children also report lower rates of stress, anxiety, and enjoyment in physical activity. Children can also be influenced by adults who pressure them with a win or nothing attitude. Studies have shown that these children give up or quit the sport or other activity due to anxiety and pressure. In one study of youth athletes, children sited “fun” as their primary reason for participating in in sports and lack of that same “fun” as the main reason they quit.
To have a more successful team look for a group of diverse individuals, make everyone take turns, and be sure to include specialist. A recent example is the U.S. Men’s Gymnastics Olympic team who brought in event specialist Stephen Nedoroscik which resulted in a team medal at the Summer Olympics. Research also supports that some teams with lots of really talented people end up being less successful. This might be because everyone wants to be the top talent or because of conflicts between team members.
I have had a number of successful work teams over the years – typically when I worked with people I enjoyed spending time with, who had a variety of talents, and we worked towards a goal that we could all get behind. Often these teams have included diverse individuals (some younger and some more seasoned staff) or those with a variety of prior work experiences. One of the best lessons I have learned from these teams is to celebrate the successes and then figure out what awesome project we are working on next.
I hope you find success in your own work or play teams.
Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University, Ross County.
Reviewer: Ken Stewart, Extension Educator, Family and Consumer Sciences, Monroe County.
Sources:
“What Science Can Tell Us About Building Great Teams”. Kellogg School of Management at Northwestern University, https://insight.kellogg.northwestern.edu/building-leading-great-teams-research#talent.
“Benefits of Youth Sports”. President’s Council on Sports, Fitness & Nutrition Science Board, https://health.gov/sites/default/files/2020-09/YSS_Report_OnePager_2020-08-31_web.pdf.










Emotional Wellness
May 30, 2025
Healthy and Tasty Tailgating Ideas | Live Healthy Live Well
maximios Blog
Healthy Veggie Snacks
Fall is a great time to enjoy picnics, pot luck dinners or tailgating parties with friends and family. Instead of fixing a traditional high fat food items, look for a healthy and tasty alternative. Here are some healthy ideas to try.
Love your traditional recipe? Make your favorite tailgate recipe a little healthier with these simple changes: substitute reduced-fat cheese, fat-free sour cream, less meat in your dip, or serve them with whole grain chips or crackers.
Three recipes are included for your eating pleasure:
Hummus
Ingredients:
Directions:
Place garbanzo beans in a blender or food processor with approximately 1 tablespoon reserved liquid. Process until smooth. Mix in the garlic, olive oil, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in refrigerator until served; serve with whole wheat pita chips, whole wheat tortillas, or fresh veggies.
Keeps for 5 days refrigerated.
Marinated Broccoli Salad
Ingredients:
4 cups broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated in rings
1 can (2 ¼ oz.) sliced ripe olives, drained
1 jar (2 oz.) diced pimentos, drained
1 bottle (8 oz.) light Italian Salad Dressing
¾ cups chopped walnuts
Directions:
1. Wash hands and assemble clean equipment.
2. In a bowl, combine the broccoli, carrots, onions, olives and pimentos. Add dressing and toss to coat.
3. Cover and refrigerate for at least 4 hours. Just before serving stir in walnuts.
Makes 8 servings.
Nutrient Analysis, per serving: 145 calories, 10 g. carbohydrates, 4 g. protein, 11 g. fat, Cholesterol 2 mg., 4 g. fiber, Sodium 321 mg.
Cowboy Caviar
Ingredients:
Directions:
1. Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.
2. Add lime juice, oil, salt, and pepper; toss gently to combine.
3. Serve alone or with tortilla chips
Makes: 16 (½ cup) servings
Nutrient Analysis per ½ cup serving: 90 calories, 1.5 grams of fat, 0 Cholesterol, 260 mg of sodium, 17 grams of Carbohydrate, 5 grams Dietary Fiber, 4 grams of Protein.
Sources:
Eating Smart – Being Active, Expanded Food and Nutrition Education Program, Ohio State University Extension.
Cooking for a Life Time, The University of Georgia College of Family and Consumer Sciences, Cooperative Extension, http://www.fcs.uga.edu/ext/food/
Adapted from – SHS Wellness Programs, Utah Valley University, http://www.uvu.edu/wellnessed/nutrition/healthy_options_recipes.html
Broccoli salad photo credit- http://blog.preventcancer.org
Writer: Michelle Treber, Family and Consumer Sciences Educator, Pickaway County, Heart of Ohio EERA, [email protected]
Reviewers: Dana Brown, Family and Consumer Sciences Educator, Morrow County, Heart of Ohio EERA, [email protected]
Lisa Barlage, Family and Consumer Sciences Educator, Ross and Vinton Counties, Ohio Valley EERA, [email protected]