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<p>This dissertation explores the assertion that social capital has migrated from the neighbourhood to the workplace, and if so, investigates how this relocation may influence health. Data from a large survey of residents of four neighbourhoods (n=1,504) demonstrated that the more time participants spent in the workplace, the less likely they were to report social capital in their neighbourhoods. Furthermore, participants who were employed reported better physical health than participants who were not employed. Even when significant, employment status, neighbourhood of residence, and social capital did were unable to explain much of the variance in health between the neighbourhoods.</p> <p>In-depth interviews (n=24) of residents in two of the four neighbourhoods provided information on social capital in both the neighbourhood and the workplace simultaneously to determine if this migration took place. Residents reported access to social capital in both their neighbourhood and workplace demonstrating that social capital is not a restricted resource that can only be accessed in one community at a time, but is a fluid resource that can be accessed in multiple communities simultaneously. Further investigation found that residents accessed social capital in multiple communities as well as their neighbourhood and workplace. There was considerable intersection between these communities reinforcing the contention that social capital should not be measured in insolation. Until all the sources of social capital can be considered, the association between social capital and health would not be fully realized.</p> <p>This study highlighted many methodological limitations. The lack of a clear definition and the resulting measurement challenges need to be addressed. Given the complexities of measuring social capital in multiple communities, restrictive research methods may prove inadequate. Future studies should look in the direction of qualitative research methods to manage these complexities successfully.</p> / Doctor of Philosophy (PhD)

This study examined a music therapy technique designed according to a resource-oriented approach and involved the use of music listening with adults, called "Intentional Music Listening". This protocol consisted of four music listening techniques. An exploratory sequential design was used, with a quantitative data phase followed by a qualitative data phase. The quantitative phase employed a modified crossover design, with an experimental group and waitlist control group. Participants attended groups at which they were coached in the music listening techniques for at-home practice. Quantitative data was gathered using the Positive and Negative Affect Scale (PANAS) (Watson, Clark & Tellegen, 1988), and through completion of diary cards after each at-home listening protocol. The qualitative data phase consisted of semi-structured interviews following participation in the music listening protocol. Both the statistical data and the qualitative data give support for the Intentional Music Listening protocol as having a positive impact on the participants' perceived state of well-being, and as a viable set of techniques for use in wellness-based music therapy practice. / Music Therapy

The field of personal fitness training is one of the fastest growing occupations in the United States. Historically, scholars, undergraduate institutions, and national certifying organizations that focused on the education of personal fitness trainers have given instructional priority to biological and exercise science content. However, more recent research has underscored the value of psychological and interpersonal skills in driving clients' health and fitness goal attainment. Consequently, the goal of the present study was to determine the impact of a five-hour exercise psychology experiential workshop on levels of perceived importance, confidence in knowledge, and content knowledge of key exercise psychology concepts and skills in a non-randomized sample of personal fitness trainers and students (n = 41). Through a sequential explanatory mixed methods research design, participants were assessed quantitatively pre-intervention and post-intervention. A qualitative follow-up assessment was conducted one-month post-intervention with a sub-set of participants (n = 17). The workshop produced significant improvements in self-reported measures of confidence in knowledge and perceptions of importance of key exercise psychology concepts and skills as well as content knowledge of the exercise psychology concepts covered in the workshop. Further quantitative analyses revealed that certain demographics, namely gender, age, and academic coursework had distinct associations with each of the outcome variables. Follow-up qualitative analyses suggested that participants rated the workshop highly and described their experience in predominately positive terms. Suggestions were provided on how to improve the workshop, particularly focusing on elements of its content and overall structure. Results from the current study highlight the need for increased exposure of personal fitness trainers to instruction in exercise psychology. Given the benefits of developing exercise psychology knowledge, skills, and abilities, the results of this research indicate that preparation for the personal fitness training profession can be enhanced through increased attention to exercise psychology. Limitations of the current study and future directions for outcome research and practice are discussed. / Kinesiology

Grounded in sociocultural theory, peer feedback can help students engage in interaction and negotiation of meaning, which serve as a basis for the construction of knowledge (Vygotsky, 1978). It can also contribute to the development of self-regulation, as well as of reflection on one's own learning (Doolittle & Hicks, 2003). Its strategic incorporation into foreign language instruction can help students use the language they are in the process of acquiring to mediate language acquisition (Shrum & Glisan, 2005). Research shows that peer feedback can help students develop and advance their Zone of Proximal Development through their engagement in collaborative interaction with their peers (De Guerrero & Villamil, 1994, 2000; Donato, 2004; Lantolf, 2004; Lantolf & Thorne, 2006; Liu & Hansen, 2005). Peer feedback can also help students improve their writing proficiency, including organization of their texts and awareness of the mechanics of the language necessary for successful communication of the intended message (Kinsler, 1990; Hu, 2005; Williams, 2005). Framed within a sociocultural perspective on foreign language learning and development, and following a manuscript approach, this dissertation consists of a series of studies that aim to explore: (a) whether participation in a peer feedback experience has a positive impact on students’ foreign language writing proficiency; (b) whether guidelines plus training in how to provide meaningful feedback have a different impact on students’ foreign language writing proficiency than guidelines alone; (c) around what themes students focus the feedback they provide to their peers; and (d) what students’ perceptions of the peer feedback experience are. The results of the first the study, which consisted of a pre-test post-test quasi-experimental design, showed that students significantly improved their writing proficiency after participating in a peer feedback experience, regardless of training. Further the results of this study indicated that, on average, trained and untrained students provided written peer feedback focused mainly on global aspects rather than local aspects. The results of the second study, which consisted of a mixed methods approach, showed that, on average, students had high perceptions of the peer feedback experience and that they perceived that their partner's feedback had helped them improve the global aspects of their composition more than the local aspects. Students expressed that what they liked the most about the experience was getting a different perspective on their writing, and what they liked the least was that they felt they were not proficient enough in the foreign language to provide meaningful feedback to their peers. / Ph. D.

Consumers desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present on the exterior of the meat into the sterile interior. This process renders an ‘intact’ product ‘non-intact’ and requires altered cooking methods to ensure safety. The primary pathogens of concern for beef products are Shiga-toxin producing Escherichia coli (STEC). STEC are associated with approximately 265,000 illnesses and 3,600 hospitalizations annually. Since 2006, there have been 6 STEC outbreaks in the United States and 18 cases in Canada attributed to MT beef (MTB). The pathogen has also been implicated in 136 non-intact beef-related recalls. Due to the potential food safety hazards associated with MTB, mandatory labeling of these products was mandated in 2015 to inform consumers on how to safely handle the product. While this is a good step to inform consumers, it is unclear how familiar they are with the terms associated with these processes. Consumer’s knowledge, beliefs, attitudes, awareness, and behaviors related to MTBs is quite limited. This study uses an exploratory sequential mixed-methods design, to assess consumer knowledge of MTB. Qualitative focus groups conducted throughout urban and rural North Carolina and Virginia found that although participants purchased MTBs, they were unaware of the process, did not prepare MTBs properly, wanted to know more about the process, and wanted applicable risk messages. A nationwide survey developed from the focus group findings found that demographic differences were associated with knowledge of; and how participants interact with MTBs. How demographics influence consumer’s beef safety knowledge, practices, and risky behaviors was further explored. Demographic characteristics were highly correlated with consumers’ behaviors surrounding beef storage, refrigerator temperature knowledge, defrosting behaviors, meat washing, and meat preparation behaviors. Collectively, the mixed methods research design provided insight into specific demographic characteristics related to consumer attitudes, beliefs, and behaviors surrounding beef safety. This data will help inform the development of well-crafted, culturally, and socially relevant risk messaging that may promote safe handling behaviors. / Ph. D. / In the United States, every year, the Center for Disease Control estimates that 48M people are sickened, 128,000 people are hospitalized, and 3,000 people die from foodborne illnesses. The most common illnesses arise from Salmonella, Norovirus, Campylobacter, Escherichia coli [E. coli], Listeria, and Clostridium perfringens; these bacteria and viruses have been on the news as being associated with flour recalls, cantaloupe, eggs, cheeses, berries, and even at restaurants like Chipotle! The bacteria of concern in this study is E. coli. Most E. coli is not pathogenic, and extremely common in the environment; living in mammalian (e.g. humans, cows, sheep, insects, etc.) gut and within the environment (e.g. in the soil). However, there are some pathogenic variants, like Shiga-toxin producing E. coli [STEC] that have been associated with 265,000 annual illnesses and deaths. The main reservoirs of many pathogenic E. coli are within the intestines of ruminant mammals, including cattle. If mishandled, feces can contaminate and cause human illness as a result of improper handling and preparation. The contamination can occur through meat, water, and fecal-oral routes; often, improperly cooking and handling beef products can lead to illness. In the U.S., there have been 27 multi-state STEC associated food outbreaks. While the U.S. beef industry is the largest in the world, five multi-state outbreaks were related to E. coli O157:H7 contamination in ground beef products. Additionally, between 2005 – 2018, 136 of 171 recalls were due to STEC-contaminated beef products. Non-intact beef products (e.g. ground beef) are the most commonly recalled types of beef products. Consumers purchase beef products on extrinsic (i.e. price, weight, cut) and intrinsic (i.e. color, fat, safety) factors with a desire for tenderness, juiciness, and flavor. Tenderization processes (e.g. mechanical tenderization) or other enhancement processes (e.g. marinades) can increase tenderness on lower-value cuts but may introduce pathogens from the exterior to the sterile interior. To prevent illness, it is necessary to prepare beef products to the recommended USDA-specified temperature using a thermometer to check. Up until this point, consumer knowledge of and behaviors towards mechanically tenderized beef products [MTB]s and other enhanced beef products had not been characterized. This study uses an exploratory sequential mixed-methods study design (qualitative study guides quantitative study) to assess consumer knowledge of MTBs, enhanced beef products, and food safety / beef safety handling behaviors. Focus groups conducted throughout urban and rural North Carolina and Virginia found that although participants purchased MTBs, they were unaware of the process, did not prepare them properly, wanted to know more about MTBs, and requested different ways of obtaining information. A nationwide survey developed from the focus group findings found that demographic differences were associated with knowledge of and interaction with MTBs and enhanced beef products. However, people were still generally unaware of MTBs, despite a recent 2016 labeling mandate for all MTBs. The Theory of Planned Behavior was used to further explore reported consumer’s food safety knowledge, practices, and risky behaviors in the kitchen. Demographic characteristics were highly correlated with consumers’ behaviors of beef storage, refrigerator temperature knowledge, defrosting behaviors, meat washing, and meat preparation behaviors. Collectively, the mixed methods research design provided insight into specific demographic characteristics related to consumer attitudes, beliefs, and behaviors surrounding beef safety. Additional research, alternative non-didactic strategies, and collaborations within health and public services is necessary to accommodate for specific demographics, cultures, and social groups. Well-crafted, culturally, and socially relevant targeted risk messaging must be developed to increase awareness and promote ease-of-access.