The problem of this study is to determine sound practices and teaching in connection with Industrial Arts shop safety program in Texas public schools, and the methods, policies, and programs used to prevent accidents. The study reviews the Texas State Laws for safety precaution, and the devices and programs recommended by the Industrial Arts teachers who answered the questionnaire used in this study. The state safety laws of other states are studied for comparison with the Texas Safety Laws.

No description available.

This study surveyed 435 commercial fishermen across eight coastal regions of the United States where commercial fishing takes place. The regions of the study included: Northeast Atlantic, Mid-Atlantic, Southeast Atlantic, Gulf of Mexico, Great Lakes, Southern Pacific, Pacific Northwest, and Alaska. Participants were asked to complete the Commercial Fishing Worker Survey (CFWS), which is a survey instrument consisting of an approved, adapted version of the Index of Learning Styles instrument (ILS) combined with a demographic section which included questions designed to obtain data regarding the four variables of the study: age, education level, captain's license status, and method of fishing. The instrument was designed to provide data sufficient to answer the three research questions of the study. 1. What are the learning preferences of commercial fishermen? 2. Are there differences in the learning preferences of commercial fishermen across the eight geographical regions of the study? 3. Are there differences in the learning preferences of commercial fishermen based on the demographical variables? The commercial fishermen showed obvious inclinations toward specific learning preference dimensions. The fishermen indicated that they preferred the active (rather than the reflective) dimension, the sensing (rather than the intuitive) dimension, the visual (rather than the verbal) dimension, and the sequential (rather than the global) dimension. The participant's responses were similar across the eight regions. Where differences existed, they were related to the sensing/intuitive and sequential/global learning preferences dimensions. Region 8 Alaska appeared to have stronger sensing and sequential learning preferences than the other regions. Age did not appear to influence the learning preferences of the fishermen. The majority of the respondents indicated they were high school graduates. However, education did not appear to affect the learning preferences of the fishermen. Captain's license status had no influence on the learning preferences of the commercial fishermen, since the majority of the respondents did not possess a captain's license. Respondents indicated that the largest percentage of commercial fishing used net fishing methods as their primary means of fishing. For the majority of the commercial fishermen, method of fishing did not appear to influence the learning preferences of commercial fishermen. However, net and trap fishermen exhibited significant differences related to the sensing/intuitive and sequential/global learning preference dimensions and reported more preference for the sequential/global learning preference dimensions then fishermen using other methods of fishing. Implications and recommendations for further study are enumerated in the last chapter.

Thesis (M. E.)--University of New South Wales, 2005. / Also available online.

Thesis (M.S.)--State University of New York at Binghamton, Department of Psychology, 2009. / Includes bibliographical references.

Thesis (Ph. D.)--Ohio State University, 2006. / Title from first page of PDF file. Includes bibliographical references (p. 296-300).

No description available.

No description available.

<p>High-school-aged youths have limited food safety knowledge and lack safe food-handling skills. However, these youths will prepare food for themselves and are frequently employed in the food service industry, where their food-handling practices can directly impact public health. Youths’ beliefs about safe food-handling behaviors are affected by Key Influencers in their lives such as peers, classroom instructors, parents, and celebrities including popular web-content authors or video hosts. Societal changes have prompted the elimination of Family and Consumer Science courses from many schools and the reduction of food-handler role models at home, while increasing access to unregulated sources of food-handling information such as information published on web-based platforms. These societal changes largely remove peers, classroom instructors, and parents from influencing youths’ food-handling behaviors. </p> <p>The purpose of this study was to (1) evaluate the effectiveness of a researcher-developed food safety educational intervention at changing students’ food-handling behaviors specifically focusing on the role of subjective norms in generating behavior change and (2) conduct an exploratory content analysis of food safety messages delivered by blog authors and video hosts of popular web-content. </p> <p>The researcher-developed curriculum was evaluated for adherence to academic standards and overall usability in the classroom using the Delphi Technique by a panel of secondary educators who were considered experts in the education field. The curriculum was evaluated for effectiveness at changing high school students’ food-handling behaviors through self-reported surveys and observation using GoPro head mounted and stationary cameras. Finally, content analysis was performed on food safety messages disseminated by authors and video hosts of popular blogs and YouTube videos, respectively. </p> Findings from the study demonstrated that youths’ food-handling behaviors are affected by Key Influencers including their peers and classroom instructor. However, post-intervention, a role-reversal was observed and reported as students became influencers who sought to improve their Key Influencers’ food-handling behaviors. Differences in influencing power within these relationships could impact the sustainability of youths’ safe food-handling behaviors. In particular, imbalances in influencing power of celebrities in the absence of other Key Influencers could leave students vulnerable to adopting unsafe food-handling practices.

Thesis (Ph.D. (Public Health)) -- University of Limpopo, 2022 / Background: The number of occupational injuries in manufacturing industries continues to rise despite safety regulations. Occupational injuries range from the spine, hands, head, lungs, eyes, skeleton and skin. Negligence, improper use of Personal Protective Equipment, lack of experience and age are some of the factors leading to occupational injuries. Even though there are measures to prevent these occupational injuries, the number of injuries amongst manufacturing industries keeps rising and the causes need to be identified. Objective(s): The purpose of the study was to develop a training programme for manufacturing industries in the Polokwane municipality. Methods: A qualitative, exploratory, descriptive and contextual design was used for the study. Five categories of manufacturing industries were visited where 22 participants were interviewed using a voice recorder until data saturation was reached. There were 4 managers, 6 supervisors and 12 general workers. Member checking was done to verify and clarify transcribed information. Field notes were also taken for non-verbal responses. Data were analysed using Tesch’s and Clarke and Braun open coding method following the eight steps. Results: The findings of the study indicated that hazards in the physical work environment of manufacturing industries in the Polokwane municipality contributed to most occupational accidents. It was also found that negligence, incorrect provision of PPE by management, improper use of PPE by workers, and lack of safety training were also contributors to workplace accidents. Commitment to health and safety by industries management was also found to be lacking and played a role in some occupational accidents in the manufacturing industries. Conclusions: The study concludes that lack of health and safety training, negligence, and commitment by those in management compromised the health and safety of workers