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    Millie Zemlak Millie_Zemlak
    (NewsUSA) - Are all those stories about crippling student debt having an effect on college campuses? Just ask post-Millennials now trying - albeit not always successfully - to avoid being saddled with the same heavy burden of debt as their predecessors.

    According to Fidelity Investments' new "College Savings: Lessons Learned Study," not only did 83 percent of current college students surveyed consider what their total costs would be before matriculating - just 69 percent of recent graduates had such foresight - but 39 percent of them said the potential price tag was such "a huge factor" that they purposely limited their choice of schools to the most affordable. Only 32 percent of recent graduates, alas, had shown similar restraint.

    "It seems today's college students are perhaps more aware of the financial situation they entered into than those who graduated before them," said Melissa Ridolfi, Fidelity's vice president of retirement and college leadership. "That's a positive development."

    All told, student debt in the U.S. now totals more than $1.5 trillion - second only to mortgage debt, Forbes reported. And the 69 percent or so of the Class of 2018 who took out student loans graduated with an average debt balance of $29,800.

    So you can understand why recent graduates would be so stressed out over whether they'd ever be able to pay off their loans that they're now having second thoughts about their decisions:

    * 40 percent said that while they don't regret going to college, they would've made different choices in hindsight.

    * Only 14 percent felt the value of their education was worth more than the money they'd spent.

    Oh, and future college students should listen up for this sage advice from the more than 4,000 respondents surveyed - all recent graduates, current undergraduates, and parents of either or both - on what would've done wonders to ease their own stress levels.

    "When asked 'If you knew then what you know now when it comes to school selection, what would you do differently?' the number one answer for all respondents was 'I would've started saving earlier,'" Ridolfi said.

    Which logically brings us to another key finding of the study: Only 17 percent of current students and recent graduates had taken advantage, prior to college, of what's arguably one of the best ways to fund higher education: 529 savings plans.

    Unlike regular bank savings accounts, they provide a tax-advantaged way to save money to cover tuition, books and other education-related expenses at most accredited two- and four-year colleges, universities and vocational-technical schools.

    The key phrase being "tax-advantaged." Meaning, earnings grow federal income tax-deferred and withdrawals for qualified expenses are free from federal (and, in many places, state) income taxes - thus affording the opportunity to have even more saved for college.

    Significantly, Ridolfi said families using a 529 plan managed by Fidelity have been starting to sock money away earlier than ever before, with contributions beginning on average when the child is about age six and a half. Thirty-six percent of Fidelity 529s are even opened for beneficiaries under - yes - age 2.

    You say a child hasn't even uttered his or her first complete sentence before they're two? Probably not. But just so you're not bushwhacked when they suddenly hit their late teens, free online resources like Fidelity's College Savings Learning Center and College Savings Quick Check - a calculator that even shows you the impact of saving a few dollars more a month - can help prepare you for what lies ahead.

    Ref: Education - in Blogs
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    Aric Feeney Aric_Feeney


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    Nichole Schack nlschack
    Follow me as I explain a different way to view the mundane of everyday life. Sometimes it's better to take a good look around you and discover the beauty that is right infront of you.

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    Millie Zemlak Millie_Zemlak
    (NewsUSA) - Three square meals a day are a thing of the past. Busy schedules, diverse dietary preferences and the flow of modern life necessitate more flexible and convenient meals. Luckily, snacking is in the midst of a revolution. Traditional snacks like chips and pretzels have given way to bigger, better and healthier options that deliver both convenience and nutrition in one tasty package. Whether clean-label, organic, vegan or nutrient-added, it's up to ingredient suppliers and manufacturers to develop products that meet all of these demands. That's certainly a tall order.

    While there are no standard requirements for clean label snacks, naturally derived gums, hydrocolloids and colors are generally accepted in such applications and have become increasingly popular. You might see these ingredients listed as carrageenan, a soluble fiber from red seaweed, or cellulose gel, which is a refined plant fiber. In many foods and beverages, these ingredients improve shelf life and nutritional value without diminishing taste -- like giving drinkable low-fat yogurt that distinctive creamy consistency with every sip.

    They also prove quite functional in products that meet strict dietary requirements, like gluten-free and vegetarian options. Hydrocolloids and gums like carrageenan, alginates and cellulose gel can be sustainably sourced from nature and are perfectly suited for vegetarian and vegan foods. Either by improving the flavor and fullness of meatless sausage or producing non-dairy ice cream with that definitive indulgence and delectability, these ingredients are making new snacking options both possible and palatable.

    Reducing the number of ingredients in a recipe is one challenge and, more recently, adding ingredients has become another. We want foods and beverages with added value, but it's important to understand that introducing vitamins or nutrients to any product can significantly affect flavor and texture. Enriched, shelf-stable snacks that boast added protein need a stabilizer to maintain the quality of the product. Without the added ingredients like carrageenan, similar products might separate, taste chalky or be less effective than their claims imply.

    Food companies are adapting their product formulations and rolling out new products to meet demand for healthy snacking solutions. Naturally derived ingredients that help reduce fat and sugar content but maintain product integrity are changing the way we snack. They deliver that indulgent experience we all appreciate. For more information on ingredients that give us a variety of snacks for a wide range of diets, please visit www.FoodScienceMatters.com.

    Ref: Cooking - in Blogs
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    Rachel Baughman crbaughman09


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    Jason Wilson jason




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    Rebecca Ebert Rebecca_Ebert


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    Aric Feeney Aric_Feeney


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    Rebecca Ebert Rebecca_Ebert


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