The cost of tuition is on the rise. College-bound students, along with their families, often find it discouraging when attempting to get financial aid to help fund their college education. While this high cost can be an issue with getting a college education, there is some good news. An increasing number of scholarship and grant options for college-bound students and their families continue to become available. Even though the amount of available financial aid is increasing for college-bound students, I recommend you begin your scholarship and grant search now!

Students should be assembling applications, recommendations, essays, test scores and transcripts. To help ensure deadlines are met, I recommend creating a calendar to keep track of cut-off dates as well as to stay on top of the sizeable amount of paperwork you will need to submit.

Available government & public financial aid funds are increasing for college-bound students, however, they are also limited. Begin your scholarship and grant search early as this should increase the likelihood that you will receive financial assistance.

Where to Start Your Scholarship and Grant Search?

There are many resources to be considered when you begin your college scholarship and grant search. Following are some of those resources:

1. Merit-Based - merit-based scholarships can be based on academic or athletic achievements, however, they can also be awarded on the virtue of ethnic, religious, and professional affiliations. Many companies also provide scholarships to the children of employees.

2. Corporate Scholarship - while obtaining a corporate college grant is not as common as a grant from a national scholarship search, it is an option worth exploring. Each year, corporations award students with thousands of dollars in financial aid. Also, ask your parents to check with the companies where they work.

3. Local Resources - be sure not to overlook local opportunities during your college scholarship and grant search. The American Legion, the Rotary Club, the Jaycees, and Boosters chapters often set aside funds for college-bound students in the area. Memorial scholarships are another great source of college funding that are often overlooked. The benefit of a local search as opposed to a free grant from a national scholarship search is the competition, which is considerably less than that for national awards. To begin, ask your students’ high school career office to see what’s available.

Federal Scholarship and Grants - the U.S. government is the nation’s largest financial aid resource, but you must first file the Free Application for Federal Student Aid (FAFSA). The FAFSA can be found in your student’s high school guidance office as well as online. It is extremely important that filing the FAFSA for financial aid is completed before priority deadlines.

While you may have heard that free private grants and scholarships make up the majority financial aid, in reality, the vast majority of financial aid is provided by the national and state governments and by schools. Take advantage of this enormous resource. Start your scholarship search today by filling out the necessary paperwork. Learn more about filing the FAFSA for financial aid on from this government link: http://www.fafsa.ed.gov/

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Food Safety & Inspection Service of the Federal Government

When students pack up for college, they take along the basics - TV, laptop, MP3 player and cell phone. Many students will also arrive at school with a microwave oven, tabletop grill, mini-fridge and toaster-oven in tow. Most students, however, don’t know viagra are food safety considerations when cooking with these appliances. Students face many rigors while studying for a college education and they often eat whenever and wherever convenient. But when it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety, and far too many could end up with a foodborne illness. The USDA Meat and Poultry Hotline receives many calls from parents or students with questions about the handling and storage of food for college kids. Here is a sampling of those questions about how to safely cook and prepare foods while away at school. Q. Several slices of pizza have been left out overnight. Is the pizza still safe to eat? A. No. Perishable food should never be left out of refrigeration more than two hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present on these foods grow fastest at temperatures between 40 and 140 °F and can double in number every 20 minutes. Other take-out or delivered foods such as chicken, hamburgers, cut fruit, salads, and party platters, must also be kept at a safe temperature. The rule is to “Keep HOT Food HOT and COLD Food COLD!” To keep hot foods safe, keep them at 140 °F or above. Cold food must be kept at 40 °F or below (in the refrigerator or freezer). Bacteria grow rapidly between 40 and 140 °F. Discard all perishable food left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. Use safely refrigerated food in 3 to 4 days; frozen leftovers, 1 to 2 months. Q. I am living off campus this year. My two roommates and I will be preparing our own meals. What do we need to know to cook food safely? A. When using frozen meats, thaw them in the refrigerator - NOT on the counter. Don’t allow raw meat or poultry juices to drip on other foods. Wash your hands before and after preparing foods. Always use clean paper towels. Wash used cutting boards and utensils in hot, soapy water. Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures: Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. All cuts of pork, 160 °F. Ground beef, veal and lamb to 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F. If you feel food has not been handled safely, throw it out. Q. I don’t have a car on campus so I have to take the bus to get my groceries. Will the food be safe by the time I get it to my apartment? A. Whether you use public transportation or have your own car, it’s important that perishable purchases are refrigerated within 2 hours (1 hour when the temperature is above 90 °F). First, when buying food, avoid cross-contamination by placing raw meat, poultry, and seafood in plastic bags and keep them separate from other foods in your grocery-shopping cart. Make cold foods the last items you place in your cart. After your purchases are bagged, go home immediately. If you can’t get home within the recommended times, you may want to take a cooler with frozen gel packs to keep perishable food safe in transit. If there are perishable raw meats you don’t plan on using soon, freeze any ground meats, poultry or fish within 2 days; beef, pork, veal or lamb steaks, roasts or chops within 3 to 5 days. Q. Our dorm has a kitchen with a microwave on each floor. When I microwave the food according to the package’s instructions, it’s still partly frozen. Why doesn’t it get hot enough? A. In a large building like a dorm, electrical equipment such as computers, toaster-ovens, hair dryers and irons compete for current and reduce the electrical wattage of a microwave. A community oven that has been used just before you, will cook slower than a cold oven. To compensate, set the microwave for the maximum time given in the instructions. Avoid using an extension cord with the microwave because power is reduced as it flows down the cord. Also, the cord might not be grounded. Cover foods during cooking. Remember to stir or rearrange food and rotate the dish. Allow for standing time. The food continues to cook during this period. Finally, use a food thermometer to ensure the food reaches the safe internal temperature of 165 °F. If the food has not reached that temperature or is not steaming hot, add more cooking time. Q. What containers are safe for microwaving foods? A. Plastic cold-storage containers such as margarine tubs, take-out containers, whipped viagra bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving. Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven. Q. How do you thaw frozen foods in the microwave safely? A. Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to cook later. Q. Several of us are planning a tailgate party at the stadium. How can we handle the foods safely? A. Keeping food safe from home, a store, or restaurant to the stadium helps prevent foodborne illness. If bringing hot take-out food, eat it within 2 hours of purchase. To keep food like soup, chili, and stew hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed and the food should stay hot (140 °F or above) for several hours. Or plan ahead and chill the food in your refrigerator before packing for your tailgate. Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water. Perishable cooked food such as luncheon meat, cooked meat, chicken, and potato or pasta salads must be kept refrigerator cold, too. Tuck an appliance thermometer into the cooler to make sure the food stays at 40 °F or below. When packing the cooler for an outing, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat, poultry, and casseroles reach a high enough temperature to destroy harmful bacteria that may be present. Include lots of clean utensils, not only for eating but also for serving the safely cooked food. Bring water for cleaning if none will be available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Q. How long will food stay safe at a tailgate party? A. It’s important to keep hot food hot and cold food cold. Bacteria multiply rapidly between 40 °F and 140 °F. Never leave food in this “Danger Zone” more than 2 hours (1 hour when the outside temperature is above 90 °F). Cook meat and poultry completely. Partial cooking of food ahead of time allows bacteria to multiply to the point that subsequent cooking cannot destroy them. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures: Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. All cuts of pork, 160 °F. Ground beef, veal and lamb to 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F. Q. Are leftovers from a tailgate party safe to eat later? A. Some people have so much fun at tailgate gatherings, they never actually make it into the stadium to see the football game. But that doesn’t mean it’s safe for the food to stay unrefrigerated before, during, and after the game. Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that are not ice cold after the game. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90 °F). Holding food at an unsafe temperature is a prime cause of foodborne illness. Q. I don’t have time to go to the dining hall for lunch. How can I safely pack a lunch to eat between classes? A. Insulated, soft-sided lunch boxes or bags are best for keeping perishable food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source, such as a small frozen gel pack or frozen juice box, should be packed with perishable food in any type of lunch bag or box. Of course, if there’s a refrigerator available, store perishable items there upon arrival. It’s important to keep perishable food cold. Harmful bacteria multiply rapidly in the “Danger Zone” - the temperatures between 40 and 140 °F. So, perishable food transported without an ice source won’t stay safe long. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham that are cured or contain preservatives. For more information, see “Keeping ‘Bag’ Lunches Safe” at http://www.fsis.usda.gov/Fact_Sheets/ Keeping_Bag_Lunches_Safe/ Q. I frequently send “care packages” to my son at college. What other foods besides cookies, crackers, and candy can I mail? A. College kids away from home always love receiving their favorite home-baked goods: Brownies and loaf-type cakes, like banana bread, carrot, applesauce or sour cream cakes, ship well if wrapped in aluminum foil and packed in a can or heavy cardboard box. Shelf-stable, microwavable entrees are another option. These foods are not refrigerated or frozen and will stay fresh without refrigeration for about 18 months. Canned meats and fish as well as dried meat and poultry, such as beef and turkey jerky, are safe to mail. Bacteria can’t grow in foods preserved by removing moisture. If mailing perishable foods, pack them with a cold source, such as frozen gel packs or dry ice, and ship them by overnight delivery. Perishables must not be at temperatures between 40 and 140 °F for longer than 2 hours (1 hour when the temperature is above 90 °F). Pathogenic bacteria can grow rapidly at these temperatures but they do not generally affect the taste, smell, or appearance of a food. So if food has been mishandled or is unsafe to eat, the student will not be able to tell it’s dangerous. For more information, see the FSIS publication “Mail Order Food Safety” atwww.fsis.usda.gov/Fact_Sheets/ Mail_Order_Food_Safety Q. My daughter’s college is only a four-hour drive away, so she comes home often. How can I safely pack home-cooked foods for her to take back to school? A. For a four-hour drive, food must be handled properly to keep it safe from spoilage and pathogenic bacteria. Cooked foods should be divided into shallow containers and cooled in the refrigerator prior to the trip. To transport the food, place it in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water. Add the cold containers of food from the refrigerator when she’s ready to leave. Freezing foods prior to the return trip also helps keep food safe. Advise your daughter to refrigerate the food as soon as she arrives at college. Q. My math club is having a potluck dinner. What’s important to remember for food safety? A. When you serve food, use clean containers and utensils to store and serve food. Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on ice. Hold cold foods at or below 40 °F. Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold. Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently. Keep hot food hot by using a heat source. Once food is thoroughly heated on stovetop, oven or in microwave oven, place it in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 °F. USDA’s Food Safety and Inspection Service helps consumers to safely plan and serve food for group gatherings. Single copies of a 40-page colorful “Cooking for Groups: A Volunteer’s Guide to Food Safety” are available by calling the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). Q. My buddies and I are going on a camping trip over spring break. How can we take food along safely? A. If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep food hot without a heat source when traveling, so it’s best to cook foods before leaving home, refrigerate or freeze the food overnight, and transport it cold. If you don’t want to lug a cooler or portable stove, consider taking shelf-stable food. Advances in food technology have produced relatively lightweight staples that don’t need refrigeration or careful packaging. These include dehydrated foods; beef jerky and other dried meats; dried noodles and soups; peanut butter in plastic jars; canned ham, chicken, beef and tuna; concentrated juice boxes; dried fruits and nuts; and powdered milk and fruit drinks. Don’t drink water from a lake or stream, no matter how clean it appears. Bring bottled or tap water for drinking. For more information, see the FSIS publication “Food Safety While Hiking, Camping & Boating” atwww.fsis.usda.gov/Fact_Sheets/ Food_Safety_While_Hiking_Camping_&_Boating/ Q. What are the important things to remember about food safety? A. USDA’s Meat and Poultry Hotline, in conjunction with the Partnership for Food Safety Education’s Fight BAC!® campaign, advises all consumers to keep these four basic tips in mind when cooking and preparing foods: Clean. Wash hands and surfaces often. Separate. Separate raw meat, poultry and egg products from cooked foods to avoid cross-contamination. Cook. Raw meat, poultry and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that might be present. Chill. Refrigerate promptly.

]]> http://www.bookdealfinder.com/blog/food-safety-tips-for-college-students/feed/ http://www.bookdealfinder.com/blog/applying-for-financial-aid/ http://www.bookdealfinder.com/blog/applying-for-financial-aid/#comments Wed, 18 Nov 2009 03:01:09 +0000 admin http://www.bookdealfinder.com/blog/?p=159 I. Federal Student Aid Forms [studentaid.ed.gov]

A. FAFSA Application

The Free Application for Federal Student Aid (FAFSA) is the form used by virtually all two- and four-year colleges, universities and career schools for the awarding of federal student aid and most state and college aid.

Deadlines

Students should apply as soon as possible on or after January 1. For the 2009-2010 school year, we must have your application no later than June 30, 2010. Your college must have your correct, complete application information by your last day of enrollment in the 2009-2010 school year.

Filing Methods

There are three ways to complete and submit a FAFSA: online, PDF and paper.

1. Online FAFSA: FAFSA on the Web

You can use the online version of the FAFSA at our Web site FAFSA on the Web (www.fafsa.gov).

Why use FAFSA on the Web?

To make the process even faster and easier, FAFSA on the Web now even lets applicants from the previous award year pre-fill the application with much of their preexisting data.

Tell your friends! The official FAFSA is at www.fafsa.gov - not at a .com Web site. If you go to a .com site, you will probably be asked to pay to submit the FAFSA. Remember, the first F in “FAFSA” stands for “Free” - so use the official government site to submit your application.

2. PDF FAFSA

With the PDF FAFSA, you can fill out the application on screen and print the completed form, or you can print the blank form and fill out the application manually. You then mail us the completed form for processing. Your PDF FAFSA will be processed in two to three weeks.

Select the black and white PDF if you plan on printing in black and white. Select the color PDF if you plan on printing in color.

Viewing

The PDF FAFSA is available for you to print and fill out manually or is screen-fillable. Screen-fillable means you can enter your data on the screen before printing. Please note that if you choose this option you will not be able to save your data to your PC.

3. Paper FAFSA

If you don’t have Internet access, you can request a paper FAFSA by calling the Federal Student Aid Information Center at 1-800-4-FED-AID (1-800-433-3243) or 1-319-337-5665. (Hearing impaired TTY users can call 1-800-730-8913.) After completing the paper FAFSA, you mail us the form in the attached pre-addressed envelope. Your paper FAFSA will be processed in two to three weeks.

If you don’t hear anything within three weeks of the date it was mailed, you can check the status by going to www.fafsa.gov. You can also check by contacting the Federal Student Aid Information Center at the numbers listed above or by writing to the following address:

Federal Student Aid Information Center
PO Box 84
Washington, D.C. 20044-0084

Our toll free number is 1-800-4-FED-Aid (1-800-433-3243). TTY users (for the hearing-impaired) can call 1-800-730-8913.

Getting Help with the FAFSA

In addition to the toll-free telephone number listed above, we offer free guides, worksheets and sample forms to help you understand and complete the online, PDF or paper FAFSA.

Completing the FAFSA

If you’re not sure how to answer a question on the FAFSA form and/or you’re wondering, “Why do they ask that?”, or saying, “My family situation is different—now what do I do?”, see Completing the FAFSA. The publication explores the purpose of FAFSA questions and discusses how information should be reported in some unusual cases.

FAFSA on the Web Worksheet

A worksheet has been designed to help students and their parents complete the online FAFSA. You can download and print a copy of the 2009-10 English (color or black and white) or Spanish (color or black and white) worksheet if you plan to use FAFSA on the Web to apply for financial aid for the 2009-10 award year. (The FAFSA on the Web Worksheet is for informational purposes only and will not be accepted for processing.)

Sample Paper FAFSA

If you would like to see a sample paper FAFSA or print out a copy for use in the preparation of your paper application, click here. (The sample FAFSA form is for informational purposes only and will not be accepted for processing.)

Student Aid Eligibility Worksheet for Question 23

Students should complete this worksheet if they answer “Yes” to Question 23 on the FAFSA. You can download and print a copy of the 2009-2010 Student Aid Eligibility Worksheet for Question 23 inEnglish or Spanish.

B. Student Loan Applications.

To apply for a federal student loan, you must complete and submit a FAFSA. Based on the results of the FAFSA, the college will send you an award notification. An application for a student loan or the process to obtain one will be part of the award notification package issued by the college. Contact the financial aid office at the school you are planning to attend for details regarding the student loan application process.

from the www.cdc.gov

All data are preliminary and may change as more reports are received.

Synopsis:

During week 42 (October 18-24, 2009), influenza activity increased in the U.S.

• 8,268 (42.1%) specimens tested by U.S. World Health Organization (WHO) and National Respiratory and Enteric Virus Surveillance System (NREVSS) collaborating laboratories and reported to CDC/Influenza Division were positive for influenza.
• All subtyped influenza A viruses being reported to CDC were 2009 influenza A (H1N1) viruses.
• The proportion of deaths attributed to pneumonia and influenza (P&I) was above the epidemic threshold.
• Twenty-two influenza-associated pediatric deaths were reported. Nineteen of these deaths were associated with 2009 influenza A (H1N1) virus infection and three were associated with an influenza A virus for which the subtype was undetermined.
• The proportion of outpatient visits for influenza-like illness (ILI) was above the national baseline. All 10 regions reported ILI above region-specific baseline levels.
• Forty-eight states reported geographically widespread influenza activity, Guam and two states reported regional influenza activity, the District of Columbia and Puerto Rico reported local influenza activity, and the U.S. Virgin Islands did not report.

Key Flu Indicators

Each week CDC analyzes information about influenza disease activity in the United States and publishes findings of key flu indicators in a report called FluView. During the week of September 20-26, 2009, a review of the key indicators found that influenza activity remained elevated in the United States. Below is a summary of the most recent key indicators:

· Visits to doctors for influenza-like illness (ILI) continued to increase in some areas of the country, and overall, are higher than levels expected for this time of the year.

· Total influenza hospitalization rates for laboratory-confirmed influenza are higher than expected for this time of year for adults and children. And for children 5-17 and adults 18-49 years of age, hospitalization rates from April – September 2009 exceed average flu season rates (for October through April).

· The proportion of deaths attributed to pneumonia and influenza (P&I) based on the 122 Cities Report was low and within the bounds of what is expected at this time of year. However, 60 pediatric deaths related to 2009 H1N1 flu have been reported to CDC since April 2009, including 11 deaths reported this week.

· Twenty-seven states are reporting widespread influenza activity at this time. They are: Alabama, Alaska, Arizona, Arkansas, California, Colorado, Delaware, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Maryland, Minnesota, Mississippi, New Mexico, North Carolina, Ohio, Oklahoma, Pennsylvania, Texas, Tennessee, Virginia, Washington, and Wyoming. Any reports of widespread influenza activity in September are very unusual.

· Almost all of the influenza viruses identified so far are 2009 H1N1 influenza A viruses. These viruses remain similar to the virus chosen for the 2009 H1N1 vaccine, and remain susceptible to the antiviral drugs oseltamivir and zanamivir with rare exception.

What is Swine Influenza?

Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza virus that regularly causes outbreaks of influenza in pigs. Swine flu viruses cause high levels of illness and low death rates in pigs. Swine influenza viruses may circulate among swine throughout the year, but most outbreaks occur during the late fall and winter months similar to outbreaks in humans. The classical swine flu virus (an influenza type A H1N1 virus) was first isolated from a pig in 1930.

How many swine flu viruses are there?

Like all influenza viruses, swine flu viruses change constantly. Pigs can be infected by avian influenza and human influenza viruses as well as swine influenza viruses. When influenza viruses from different species infect pigs, the viruses can reassort (i.e. swap genes) and new viruses that are a mix of swine, human and/or avian influenza viruses can emerge. Over the years, different variations of swine flu viruses have emerged. At this time, there are four main influenza type A virus subtypes that have been isolated in pigs: H1N1, H1N2, H3N2, and H3N1. However, most of the recently isolated influenza viruses from pigs have been H1N1 viruses.

What are the symptoms of swine flu in humans?

The symptoms of swine flu in people are expected to be similar to the symptoms of regular human seasonal influenza and include fever, lethargy, lack of appetite and coughing. Some people with swine flu also have reported runny nose, sore throat, nausea, vomiting and diarrhea.

How does swine flu spread?

Influenza viruses can be directly transmitted from pigs to people and from people to pigs. Human infection with flu viruses from pigs are most likely to occur when people are in close proximity to infected pigs, such as in pig barns and livestock exhibits housing pigs at fairs. Human-to-human transmission of swine flu can also occur. This is thought to occur in the same way as seasonal flu occurs in people, which is mainly person-to-person transmission through coughing or sneezing of people infected with the influenza virus. People may become infected by touching something with flu viruses on it and then touching their mouth or nose.

How can human infections with swine influenza be diagnosed?

To diagnose swine influenza A infection, a respiratory specimen would generally need to be collected within the first 4 to 5 days of illness (when an infected person is most likely to be shedding virus). However, some persons, especially children, may shed virus for 10 days or longer. Identification as a swine flu influenza A virus requires sending the specimen to CDC for laboratory testing.

What other examples of swine flu outbreaks are there?

Probably the most well known is an outbreak of swine flu among soldiers in Fort Dix, New Jersey in 1976. The virus caused disease with x-ray evidence of pneumonia in at least 4 soldiers and 1 death; all of these patients had previously been healthy. The virus was transmitted to close contacts in a basic training environment, with limited transmission outside the basic training group. The virus is thought to have circulated for a month and disappeared. The source of the virus, the exact time of its introduction into Fort Dix, and factors limiting its spread and duration are unknown. The Fort Dix outbreak may have been caused by introduction of an animal virus into a stressed human population in close contact in crowded facilities during the winter. The swine influenza A virus collected from a Fort Dix soldier was named A/New Jersey/76 (Hsw1N1).

The U.S. Department of Education is committed to assisting students enrolled in postsecondary education who have been impacted by hurricanes and natural disasters. This page provides links to information we have posted related to the impact of the natural disasters on students, parents, student loan borrowers, colleges and universities, and financial institutions that participate in the federal student assistance programs.

US DEPARTMENT OF EDUCATION GUIDANCE:

The Department has provided the following guidance for individuals, institutions, loan holders, and guaranty agencies located in FEMA-declared disaster areas:

                   DCL: GEN-04-04 GENERAL GUIDANCE FOR HELPING TITLE IV PARTICIPANTS AFFECTED BY A DISASTER

                   Please check this page regularly for additional guidance and updated information.

CONTACT INFORMATION

STUDENTS, PARENTS AND BORROWERS

                               Disaster Information for Students and Parents

                               Students and parents with questions about whether or not their school is operating should contact the school directly or visit your school’s website.

                               Students and parents with questions about their federal student aid can call 1-800-4FEDAID (1-800-433-3243).

                               Borrowers who have questions about their Federal Direct Loan can call the Direct Loan Servicing Center at 1-800-848-0979 or may contact the Federal Student Aid Ombudsman at 1-877-557-2575 or 202-377-3800.

                               Borrowers who have questions about their Federal Family Education Loan (FFEL) Program loan should contact their lender directly, or they can call 1-800-4FEDAID (1-800-433-3243) or may contact the Federal Student Aid Ombudsman at 1-877-557-2575 or 202-377-3800.

POSTSECONDARY SCHOOLS

                               School Participation Team Contacts

                               Postsecondary schools with questions can call the Federal Student Aid’s Research and Customer Care Center at 1-800-433-7327 or they can send an e-mail to fsa.customer.support@ed.gov.

LENDERS, SERVICERS OR GUARANTY AGENCIES

                               Lenders, servicers and guaranty agencies with questions can call NSLDS Customer Care Center at 1-800-999-8219, or they can send an e-mail to nslds@ed.gov.

GENERAL INQUIRIES AND DISASTER ASSISTANCE RESOURCES

                               General questions about hurricanes and natural disasters and their impact on your federal student aid may be e-mailed to fsaombudsmanoffice@ed.gov. Or you may file an on-line assistance request at www.ombudsman.ed.gov.

                               Federal Emergency Management Agency (FEMA)    http://www.fema.gov/

                               American Red Cross    http://www.redcross.org/

                               The National Hurricane Center     http://www.nhc.noaa.gov/

A special thanks to the US Government http://www.ifap.ed.gov/ifap/disaster.jsp

How much aid you receive from each of these programs depends on your financial need, on the amount of other aid you receive, and on the availability of funds at your college or career school. Unlike the Federal Pell Grant Program, which provides funds to every eligible student, the campus-based programs provide a certain amount of funds for each participating school to administer each year. When the money for a program is gone, no more awards can be made from that program for that year. So, make sure you apply for federal student aid as early as you can. Each school sets its own deadlines for campus-based funds, and those deadlines are usually earlier than the Department of Education’s for filing a FAFSA.

Federal Supplemental Educational Opportunity Grants

Federal Supplemental Educational Opportunity Grants (FSEOG) are for undergraduates with exceptional financial need. Pell Grant recipients with the lowest EFCs will be the first to get FSEOGs. Just like Pell Grants, FSEOGs don’t have to be paid back.

How much can I get?

You can receive between $100 and $4,000 a year, depending on when you apply, your financial need, the funding at the school you’re attending, and the policies of the financial aid office at your school.

If I am eligible, how will I get the FSEOG money?

If you’re eligible, your school will credit your account, pay you directly (usually by check), or combine these methods. Your school must pay you at least once per term (semester, trimester, or quarter). Schools that do not use semesters, trimesters, or quarters must disburse funds at least twice per academic year.

Federal Work-Study

Federal Work-Study (FWS) provides part-time jobs for undergraduate and graduate students with financial need, allowing them to earn money to help pay education expenses. The program encourages community service work and work related to the recipient’s course of study.

Will I be paid the same as I would in any other job?

You’ll be paid by the hour if you’re an undergraduate. No FWS student may be paid by commission or fee. Your school must pay you directly (unless you direct otherwise) and at least monthly. Wages for the program must equal at least the current federal minimum wage but might be higher, depending on the type of work you do and the skills required. The amount you earn can’t exceed your total FWS award. When assigning work hours, your employer or financial aid administrator will consider your award amount, your class schedule, and your academic progress.

What kinds of jobs are there in Federal Work-Study?

If you work on campus, you’ll usually work for your school. If you work off campus, your employer will usually be a private nonprofit organization or a public agency, and the work performed must be in the public interest.

Your school might have agreements with private for-profit employers for Federal Work-Study jobs. This type of job must be relevant to your course of study (to the maximum extent possible). If you attend a career school, there might be further restrictions on the jobs you can be assigned.

Through the College Cost Reduction and Access Act of 2007, Congress created the Teacher Education Assistance for College and Higher Education (TEACH) Grant Program that provides grants of up to $4,000 per year to students who intend to teach in a public or private elementary or secondary school that serves students from low-income families. To find out more about the TEACH Grant Program click here.

The Academic Competitiveness Grant and the National Science and Mathematics Access to Retain Talent Grant (National SMART Grant) were made available as of the 2006-07 school year. For additional information click here.

We can help make your education affordable!

The Department’s Federal student aid programs are the largest source of student aid in America. If you’re interested in financial aid for college or a career school, you’ve come to the right place. These programs provide more than $100 billion a year in grants, loans, and work-study assistance. Read on to find out more and to find out how to apply for this aid.

U.S. Department of Education student aid is the largest but not the only source! You can find out here about other sources of federal aid and about scholarships. Nonfederal financial assistance programs and requirements often vary from school to school, so check with the schools you’re interested in for information about state and institutional aid.

New: Financial Aid Estimator Tool - FAFSA4caster

The FAFSA4caster provides students with an early estimate of their eligibility for federal student financial assistance. Students considering furthering their education beyond high school can use this FREE tool to:

· Calculate their eligibility for federal financial aid, including grants

· Reduce the time it will take to complete the Free Application for Federal Student Aid (FAFSA), the qualifying form for all federal student financial aid

Federal Student Aid is excited to provide this tool to help students and their families evaluate their options for planning and paying for education beyond high school. To access FAFSA4caster, visit www.fafsa4caster.ed.gov.

Transfer your MyFSA profile to FAFSA4caster

If you have a MyFSA account, click here to automatically transfer data from your MyFSA profile to FAFSA4caster so you won’t have to complete the information again. If you haven’t created a MyFSA profile yet, we encourage you to click on the MyFSA link in the left margin of this Web site. With MyFSA, you can create a personalized “folder” to record your career and college searches, track your progress in the college planning and application process, transfer data to the FAFSA, and much more!

Applying for Financial Aid

The Free Application for Federal Student Aid (FAFSA) is the form used by virtually all two and four-year colleges, universities and career schools for the awarding of federal student aid and most state and college aid. To assist in completing the FAFSA, see Completing the FAFSA.

Tell your friends! The official FAFSA is at www.FAFSA.ed.gov – not at a .com Web site. If you go to a .com site, you will probably be asked to pay to submit the FAFSA. Remember, the first F in “FAFSA” stands for “free” – so use the official government site to submit your application.

Transfer your MyFSA profile to FAFSA on the Web

If you’ve already created a MyFSA account, click here to automatically transfer much of your MyFSA profile to FAFSA on the Web so you won’t have to repeat this information when you apply. If you haven’t created a MyFSA profile yet, click on the MyFSA link in the left margin of this Web site.

Student Aid Eligibility

Find out what determines eligibility for federal student aid programs.

Federal Student Aid Eligibility Status for Incarcerated Individuals

Currently incarcerated individuals have limited eligibility for federal student aid. To find out which federal studnt aid programs you are eligible to apply for, check out Frequently Asked Questions About Federal Student Aid for Incarcerated Individuals.

The PIN

The Federal Student Aid PIN is the personal identification number that serves as your electronic signature or access code on our Web sites.

Get a PIN

If this is your first time filling out the Free Application for Federal Student Aid (FAFSA), and you haven’t applied for a PIN, you should do so now. Your PIN is what allows you to complete the FAFSA paper-free! You’ll need your PIN to make online corrections to your FAFSA, including changing your name and address, or adding/changing the name of a school to receive your application data. The PIN is also your identifier to let you access personal information in various U.S. Department of Education systems.

Student Aid Report (SAR)

Have you already filled out the FAFSA and received your Student Aid Report (SAR)? The SAR contains the information you reported on your FAFSA. Here’s a description of the SAR and how it’s used. Your SAR must be complete and correct before you can receive federal student aid.

Borrowing Responsibly

If you decide to take out a federal student loan to help pay for school, you’re taking on certain serious obligations. Find out what they are and how to maintain your account in good standing.

Understanding Federal Student Aid

Our booklet, Funding Education Beyond High School: The Guide to Federal Student Aid will answer any questions you might still have. Funding Education Beyond High School: The Guide to Federal Student Aid is a comprehensive source of information about the Department’s federal student aid programs and includes an overview of federal student aid, as well as more detailed information on the application process and student loans, for example. Whatever your questions, you’ll find the aid information you need in this publication.

Other Sources of Federal Student Aid

We encourage you to explore other federal Web sites to find out about additional aid sources. For example, veterans and their dependents, students training in various medical fields, and persons interested in earning funds in exchange for community service may link to other federal agencies for program descriptions and qualifications.

State Aid

Even if you’re not eligible for federal aid, you might be eligible for financial assistance from your state. Contact your state higher education agency for more information.

Finding Scholarships

Under the Robert C. Byrd Honors Scholarship Program, ED gives money to state education agencies to provide scholarships to graduating high school seniors. Each state education agency has its own application and deadline. To find your state agency’s Web site, click here.

You can find out about nonfederal scholarships and other sources of aid in several ways, including contacting the financial aid offices at the schools you plan to attend and checking information in a public library or online. But be careful. Make sure scholarship information and offers you receive are legitimate. Don’t get scammed: You don’t have to pay to find scholarships. Click here to check out our information on nonfederal sources of aid and how to avoid scholarship fraud.

To access our free scholarship search, click here.

Sample Award Package

Most schools will prepare an “award letter” that will inform you of the types and amount of student aid you will receive at that school. Once you’ve selected the types of aid you want to receive, that selection is referred to as an “award package.”

Financial Aid Wizard

Explore your financial aid needs and options with a step-by-step process for calculating your cost of attendance and expected family contribution, and discovering potential scholarships and loans available to you. If you’re planning on going to college in the future, we can’t predict what you might be awarded then, but you can find out what you’d get if you applied this year. Use that as a guide as you prepare for the time you enter college.

Tax Break

Find out how the Hope and Lifetime Learning Tax Credits can help with education costs by reading IRS Publication 970, “Tax Benefits for Education.”

Saving Money for College

Paying for college is easier when you can invest money in a Coverdell Education Savings Account (formerly an Education IRA) that will accumulate interest tax free, and when you can withdraw money from this account without penalty. Also, it’s possible to put money into a state- or institution-sponsored prepaid tuition plan and not pay taxes on it until you withdraw the money.

Reducing College Costs

The typical cost of attendance includes not just tuition, but room and board, fees for special programs or activities, books, personal items, and traveling to and from college. Here are 34 tips for reducing your college costs.

US Government Last updated/reviewed June 23, 2009 from: http://studentaid.ed.gov/PORTALSWebApp/students/english/funding.jsp