News
AI gives nonprogrammers a boost in writing computer code
Leo Porter, University of California, San Diego and Daniel Zingaro, University of Toronto
What do you think there are more of: professional computer programmers or computer users who do a little programming?
It’s the second group. There are millions of so-called end-user programmers. They’re not going into a career as a professional programmer or computer scientist. They’re going into business, teaching, law, or any number of professions – and they just need a little programming to be more efficient. The days of programmers being confined to software development companies are long gone.
If you’ve written formulas in Excel, filtered your email based on rules, modded a game, written a script in Photoshop, used R to analyze some data, or automated a repetitive work process, you’re an end-user programmer.
As educators who teach programming, we want to help students in fields other than computer science achieve their goals. But learning how to program well enough to write finished programs can be hard to accomplish in a single course because there is so much to learn about the programming language itself. Artificial intelligence can help.
Lost in the weeds
Learning the syntax of a programming language – for example, where to place colons and where indentation is required – takes a lot of time for many students. Spending time at the level of syntax is a waste for students who simply want to use coding to help solve problems rather than learn the skill of programming.
As a result, we feel our existing classes haven’t served these students well. Indeed, many students end up barely able to write small functions – short, discrete pieces of code – let alone write a full program that can help make their lives better.
Tools built on large language models such as GitHub Copilot may allow us to change these outcomes. These tools have already changed how professionals program, and we believe we can use them to help future end-user programmers write software that is meaningful to them.
These AIs almost always write syntactically correct code and can often write small functions based on prompts in plain English. Because students can use these tools to handle some of the lower-level details of programming, it frees them to focus on bigger-picture questions that are at the heart of writing software programs. Numerous universities now offer programming courses that use Copilot.
At the University of California, San Diego, we’ve created an introductory programming course primarily for those who are not computer science students that incorporates Copilot. In this course, students learn how to program with Copilot as their AI assistant, following the curriculum from our book. In our course, students learn high-level skills such as decomposing large tasks into smaller tasks, testing code to ensure its correctness, and reading and fixing buggy code.
Freed to solve problems
In this course, we’ve been giving students large, open-ended projects and couldn’t be happier with what they have created.
For example, in a project where students had to find and analyze online datasets, we had a neuroscience major create a data visualization tool that illustrated how age and other factors affected stroke risk. Or, for example, in another project, students were able to integrate their personal art into a collage, after applying filters that they had created using the programming language Python. These projects were well beyond the scope of what we could ask students to do before the advent of large language model AIs.
Given the rhetoric about how AI is ruining education by writing papers for students and doing their homework, you might be surprised to hear educators like us talking about its benefits. AI, like any other tool people have created, can be helpful in some circumstances and unhelpful in others.
In our introductory programming course with a majority of students who are not computer science majors, we see firsthand how AI can empower students in specific ways – and promises to expand the ranks of end-user programmers.
Leo Porter, Teaching Professor of Computer Science and Engineering, University of California, San Diego and Daniel Zingaro, Associate Professor of Mathematical and Computational Sciences, University of Toronto
This article is republished from The Conversation under a Creative Commons license. Read the original article.
Food Truths
The Truth About the “Chemical” in McDonald’s Burger Buns: Should Consumers Be Concerned?
What’s in the Burger Buns:The “yoga mat chemical” controversy changed how consumers view food additives. Here’s what azodicarbonamide is, why McDonald’s removed it, and what the science actually says.
For years, headlines and social media posts have warned consumers about a so-called “yoga mat chemical” found in hamburger buns served by major fast-food chains. The claims sparked widespread concern, prompted petitions, and eventually led several restaurant companies—including McDonald’s—to change their recipes.
But what was the chemical, and is there actually a health risk today?
What Was the Controversial Ingredient?
The ingredient at the center of the controversy was azodicarbonamide (ADA), a chemical used as a dough conditioner. It helped improve the texture of bread, making dough easier to handle and producing softer, more consistent buns.
Ironically, the same compound is also used in manufacturing certain foamed plastics, including some yoga mats and shoe soles. That connection gave rise to the viral nickname, “the yoga mat chemical.”
While the comparison was technically accurate, it also lacked important context. Food-grade azodicarbonamide and industrial applications are very different, and many chemicals have multiple uses across industries.
Why Did People Become Concerned?
The concern wasn’t simply that ADA was used in food. Scientists focused on what happens during baking.
When bread is baked, most azodicarbonamide breaks down into other compounds. Some laboratory studies involving animals raised questions about one of these breakdown products, called semicarbazide (SEM), when administered in high doses.
Those findings prompted some countries to take a more cautious regulatory approach.
Why Is It Banned in Some Countries?
The European Union and Canada do not permit azodicarbonamide as a flour treatment agent. Their food safety policies often follow the precautionary principle, removing ingredients when safer alternatives exist or when scientific uncertainty remains.
In contrast, the U.S. Food and Drug Administration has determined that azodicarbonamide is safe when used within approved limits.
These differing regulations don’t necessarily mean one side believes the ingredient is dangerous while the other believes it is harmless. Instead, they reflect different philosophies about regulating food additives.
Does McDonald’s Still Use It?
No.
McDonald’s removed azodicarbonamide from its U.S. hamburger buns in 2014 following growing consumer demand for simpler ingredient lists.
Today’s buns no longer contain the ingredient, joining a broader trend among food manufacturers to eliminate additives that have become controversial with consumers.
Are There Other Ingredients Consumers Should Know About?
Modern commercial bread still contains ingredients designed to improve freshness, texture, and shelf life.
These may include:
- Calcium propionate to prevent mold
- Ascorbic acid (Vitamin C) as a dough conditioner
- Enzymes that improve consistency
- Emulsifiers that help maintain softness
These ingredients have been evaluated by food safety agencies and are generally recognized as safe when used according to regulations.
The Bigger Health Picture
Nutrition experts generally agree that focusing on one ingredient can distract from the larger issue.
The greatest health risks associated with fast food are more closely linked to:
- High sodium intake
- Excess saturated fat
- Added sugars
- Large portion sizes
- Frequent consumption of ultra-processed foods
An occasional fast-food meal is unlikely to determine someone’s long-term health. Overall dietary patterns, physical activity, sleep, and other lifestyle factors have a much greater impact.
Consumer Awareness Is Changing the Food Industry
Whether or not an ingredient poses a measurable health risk, public concern can influence corporate decisions.
Over the past decade, many food companies have reformulated products to remove controversial ingredients, reduce artificial additives, and simplify ingredient labels. In many cases, those changes have been driven as much by consumer preferences as by regulatory requirements.
The Bottom Line
The “yoga mat chemical” story captured public attention because it combined science, food safety, and memorable marketing. While azodicarbonamide was once used in some hamburger buns, including those supplied to McDonald’s, the company removed it from its U.S. buns years ago.
Current evidence suggests consumers are better served by paying attention to their overall diet rather than worrying about a single ingredient that has already disappeared from many products.
Being an informed consumer means looking beyond the headlines, understanding the science, and recognizing that nutrition is about the complete picture—not just one ingredient.
Related External Links
- U.S. FDA – Food Additives & GRAS Ingredients Information for Consumers
- U.S. FDA – Food Additives and Petitions
- FDA – Azodicarbonamide (ADA) Food Substance Database
- Electronic Code of Federal Regulations – 21 CFR §172.806 (Azodicarbonamide)
- FDA – Types of Food Ingredients and Why They’re Used
- Health Canada – Permitted Flour Treatment Agents
- McDonald’s USA – Nutrition Calculator & Ingredient Information
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STM Blog
Association of Black Cardiologists to Celebrate Legacy and Leadership at 16th Annual Spirit of the Heart Awards
The Association of Black Cardiologists (ABC) is bringing its signature celebration of impact back to New York City this fall—spotlighting leaders and organizations working to make cardiovascular care more equitable, more accessible, and more effective. The 16th Annual Spirit of the Heart Awards Program & Fundraiser is set for Saturday, October 3, 2026 (6:00 p.m.–9:00 p.m.) at Cipriani Wall Street in Manhattan.
For ABC, the evening is more than a high-profile awards program. It’s a cornerstone fundraising event that helps power the organization’s year-round work—supporting medical student scholarships, fellowships, education, and programs designed to strengthen the pipeline of diverse clinicians and researchers while improving outcomes in communities that carry a disproportionate burden of heart disease.
A fundraising night with long-term stakes
ABC leaders say the Spirit of the Heart Awards is built around a simple idea: celebrating progress while investing in the people who will drive the next wave of change.
Event co-chair Icilma Fergus, MD—Director of the Cardiovascular Disparities Center at Mount Sinai Medical Center and Board Chair of ABC—framed the night as a forward-looking commitment.
“This gathering is about more than one evening of celebration; it is about investing in the future of cardiovascular health for years to come,” Fergus said in the announcement. She added that the support generated through the event helps expand opportunities for aspiring clinicians, researchers, and leaders whose work can transform care and improve lives nationwide.
Honorary Chairperson: Samin K. Sharma, MD
ABC announced Samin K. Sharma, MD as the event’s Honorary Chairperson. Sharma serves as Chief of Clinical Cardiology, Director of the Cardiovascular Clinical Institute, and the Anandi Lal Sharma Professor of Medicine at the Icahn School of Medicine at Mount Sinai.
In the release, ABC highlighted Sharma’s international reputation in interventional cardiology and physician education, noting that he has trained cardiovascular specialists from around the world while advancing the field through research, mentorship, and patient care.
“I am honored to serve as Honorary Chairperson for this important event,” Sharma said. “The Spirit of the Heart Awards Program reflects the power of partnership, philanthropy, and leadership to advance cardiovascular health.”
A full weekend of impact, including policy
The awards program is part of a broader weekend of programming. On Friday, October 2, ABC will host its Annual Policy Pulse Summit at Venable LLP in New York City, convening leaders to discuss policy issues shaping the future of cardiovascular health.
What to expect at the Spirit of the Heart Awards
ABC is positioning the evening as both a celebration and a community gathering—bringing together leaders from healthcare, philanthropy, industry, and advocacy.
The event will be co-emceed by:
- Sandra Bookman, award-winning journalist and anchor of Eyewitness News on ABC7/WABC-TV New York
- Thomas Cunningham IV, President and Chief Content Officer of BrandCunningham
The program is expected to include:
- Presentation of the Spirit of the Heart Awards
- Recognition of medical student scholarship recipients
- Special guest appearances
- A live auction
- Musical entertainment
Event co-chair Barbara Hutchinson, MD, PhD, President of Chesapeake Cardiac Care, emphasized the role of sustained collaboration in moving the needle on heart health.
“The Spirit of the Heart Awards Program is a reminder that lasting progress in cardiovascular health is achieved through vision, partnership, and sustained commitment,” Hutchinson said.
How to attend, sponsor, or support
ABC is directing attendees and supporters to its event site for tickets, sponsorship opportunities, and donations:
- Event info / tickets / sponsorship / donations: https://abcardioevents.org
About the Association of Black Cardiologists
Founded on the belief that “every heart counts,” the Association of Black Cardiologists works to promote prevention and treatment of cardiovascular disease and to advance health equity by eliminating disparities. ABC’s membership is open to all, regardless of race, ethnicity, or vocation. The organization’s work spans education, advocacy, research, patient and community outreach, and leadership development.
- Organization website: https://abcardio.org
Source and media contact
- Press release source (PRNewswire): https://www.prnewswire.com/news-releases/association-of-black-cardiologists-to-celebrate-legacy-and-leadership-at-16th-annual-spirit-of-the-heart-awards-302206000.html
Media Contact (from the release):
- Akeia Blue, VP of Communications
- 419395@email4pr.com
- 240-321-9227
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Food and Beverage
Millions of Eggs Recalled Over Possible Salmonella Risk: What Consumers Need to Know
A major egg recall is affecting nearly 1.6 million dozen eggs sold under several popular brands. Here’s how to determine if your eggs are included and what steps to take if they are.
News You Can Use This Moment!
Consumers are being urged to check their refrigerators after a major recall involving nearly 1.6 million dozen shell eggs due to the potential presence of Salmonella Enteritidis, a bacterium that can cause serious foodborne illness.
The voluntary recall, announced by Midwest Poultry Services, L.P., affects white shell eggs and brown cage-free eggs produced at two Texas farms and distributed between June 6 and July 3, 2026. According to the U.S. Food and Drug Administration (FDA), the eggs were sold through grocery stores and foodservice distributors in Texas, Louisiana, Oklahoma, Arkansas, Mississippi, and New Mexico.
What Brands Are Included?
The recalled eggs were sold under several familiar brand names, including:
- Kroger
- Simple Truth
- Brookshire’s
- Country Morning
- Sunups
Not every carton under these brands is affected. Consumers should look for:
- Plant Code: P-1950 or 0840962
- Julian Dates: 157 through 184
- Best By/Sell By Dates: July 20, 2026, through August 17, 2026
Why the Recall Matters
Salmonella can cause symptoms including:
- Diarrhea
- Fever
- Stomach cramps
- Nausea
- Vomiting
Symptoms typically begin 12 to 72 hours after eating contaminated food and usually last four to seven days. While many healthy adults recover without treatment, infections can become severe in young children, older adults, pregnant women, and people with weakened immune systems.
The FDA and the Centers for Disease Control and Prevention (CDC) are investigating a multistate outbreak involving 98 confirmed illnesses across 17 states, resulting in 26 hospitalizations. No deaths have been reported. Investigators say the recalled eggs are linked to part of the outbreak, although they do not account for every reported illness.
What Should You Do?
If you have eggs matching the recalled codes:
- Do not eat them.
- Return them to the store for a refund or dispose of them safely.
- Wash your hands thoroughly after handling the carton.
- Clean and sanitize any refrigerator shelves, containers, or kitchen surfaces the eggs may have touched.
If you have already eaten the eggs and develop symptoms of Salmonella infection, contact your healthcare provider, especially if symptoms are severe or persist.
Are Arizona Consumers Affected?
The recalled products were officially distributed in six states, and Arizona is not listed among the primary distribution states. However, because food products can move through wholesalers, travelers, or secondary retailers, Arizona consumers who recently purchased eggs while traveling—or who received eggs from family or friends in affected states—should still check the carton codes.
The Bottom Line
Food recalls are an important part of protecting public health. Taking a few moments to inspect the eggs in your refrigerator could help prevent a serious illness. If your carton matches the recalled plant codes and date range, don’t take the risk—return it or throw it away.
STM Daily News will continue to monitor this developing story and provide updates as additional information becomes available.
Related Resources
- FDA Recalls, Market Withdrawals & Safety Alerts
- FDA Foodborne Illness Outbreak Investigations
- CDC: Salmonella Information
- FoodSafety.gov Consumer Resources
