Past research has shown a correlation between first-aid training and the reduction of injuries. This connection has been noted in off-the-job situations in addition to industrial studies. This project is an extension of those past findings with three notable differences: total population training was studied, as the intervention instead of just saturation treatment; attention was given to the effect that the half-life of training had upon injury reduction; and three randomly chosen small groups we're studied to determine short range effects. The theoretical bases from which the study hypothesis was developed originated in the Behavioral Science and Psychology literature. Discussions are developed around the mental structuring of accidental potential situations in the case of a person trained in first-aid principles. Behavior Modification was one of the principles of change that offered a.safer environment through first-aid training. Group contagion provided the setting for development of a safer place to work because of socialization to a "safe attitude." The intervention, American National Red Cross Standard Multimedia First-Aid Course, provided some of the mental developments toward modification of behavior. These were the modeling and rehearsal features of the course. A connection between group deviance and accident "proneness" led to a proposal that avoidance behavior was the resultant of the training.

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<p>  </p> <p>Food safety educators and specialists are committed to closing the food safety education gap among different actors in the supply chain, from farm to fork. To accomplish it, they have to understand the needs of the target population to disseminate information and develop interventions. This thesis is divided into three case studies to explore needs assessments (Ch. 1 and 2) and program evaluation (Ch. 3). The first needs assessment (Ch.1) was developed due to a recent multistate outbreak linked to dried wood ear mushrooms. This study evaluated YouTube video content on the preparation of different wood ear mushrooms dishes and investigated the food safety risk associated with the handling practices. Practices such as rehydration procedures were identified as key food safety risk factors that need future exploration. The second needs assessment (Ch.2) was developed due to the impact of small- and medium-sized farms on USA agriculture. This study aimed to understand consumers’ perceptions and expectations of produce from small- and medium-sized farms and their desire to pay a premium price for food safety information. The findings showed that consumers perceived the produce from these farms to be fresher and of higher quality. Also, they considered food safety as a minimum quality standard and valued produce safety information. Finally, multiple needs assessments have shown that low-income populations, including minority groups, have unique barriers to adopting food safety practices. The third study (Ch.3) evaluated a dialogue-based virtual food safety program for English- and Spanish-speaking low-income populations using the Theory of Planned Behavior (TPB). Findings suggest that the TPB helped to discern the behavior change intentions of this population and showed that the intervention was able to increase participants’ knowledge, attitudes toward the behavior, perceived behavioral control (PBC), subjective norms, and behavior change intentions. Future work could modify the program to fit other minority populations in the USA.</p>

Title of the dissertation: Misuse of ICT users digital footprint: library education as a prevention of privacy invasion Author: PhDr. Pavla Kovářová Supervisor: Ing. Martin Souček, Ph.D. Digital footprints, within the meaning of digital information informing about a particular person, belongs to the basic of the information society. They can help (e.g. as a proof of professional quality), but also hurt (e.g. documents of inappropriate behaviour, information misused in information attack) a man whom they relate. Managing digital footprints is becoming important for increasing amount of people. Libraries can promote knowledge of procedures for the effective management of digital footprints by information literacy lessons, which is a prerequisite for their application. PhD thesis describes the theoretical, but especially the research level. Activities of Czech libraries in education are mapped for the correct setting of lessons. Questionnaires showed that the topic continues with the current activities and interest in libraries. Knowledge of librarians and library and information studies students about digital footprints was subsequently tested. Knowledge has been proven, however only to a basic, limited level, but they are enough for four lessons designed for children in elementary school in the dissertation....

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<p dir="ltr">Historically, low-moisture foods were considered to have minimal microbial risks due to their inability to support the growth of microorganisms. However, many high-profile multistate outbreaks and recalls have drawn research and extension attention to low-moisture food safety. Contamination can occur at any stage in the supply chain, making food safety a shared responsibility among all actors from farm to fork. Fostering a positive food safety culture is essential for implementing food safety management systems, ensuring compliance, and driving the adoption of food safety-enhancing technologies, ultimately improving food safety performance across the industry. This dissertation explores the factors and best practices influencing cultural and managerial transformation in food safety and identifies challenges and needs in food safety training, education, and management, among various stakeholders in the low-moisture food industry. Chapters 2 and 3 focus on the California almond industry as a case study. Chapter 2 showcases the evolution of food safety management and culture in the almond industry following two major <i>Salmonella </i>outbreaks in the early 2000s, highlighting the role of repeated outbreaks and proactive industry leadership in driving the changes. It also examines the factors affecting the industry-wide adoption of food safety technologies. Chapter 3 evaluates current food safety training programs in almond processing facilities, detailing key advancements and barriers to effective training. Their user experiences with current food safety materials are also assessed to identify areas for improvement. Chapter 4 expands the assessment to the broader U.S. low-moisture food industry, investigating best practices and barriers in improving food safety culture, and assessing challenges and data gaps in continual food safety improvement. Moving further downstream in the supply chain, Chapter 5 shifts focus to retail food establishments, specifically Asian restaurants, exploring their handling practices of dried wood ear mushrooms, a culturally unique low-moisture food ingredient implicated in a multistate <i>Salmonella</i> outbreak in 2020 and multiple recalls. This chapter also uncovers the unique challenges to behavioral change within this niche audience, such as cultural practices and language barriers. Findings from these studies provide valuable insights into the dynamics and complexities of cultural transformation in the food system. They also inform the development and improvement of culturally tailored training and educational programs, and guide future research directions, continuously strengthening food safety culture and performance in the low-moisture food sector.</p>

The purpose of this study was to assess the effectiveness of the Denton County Safety Education Program. Subjects were 117 driving-while-intoxicated offenders who completed this alcohol reeducation program between June 1975 to June 1976. Questionnaires were used as evaluative measures. Data were analyzed in three steps: 1) two two-way ANOVAs with one repeated measure; 2) two Pearson product moment correlations; and 3) a Fisher's Z test. Conclusions of the investigation were that (1) both problem and non-problem drinkers benefited from the program; (2) change of attitude was an important factor in reducing recidivism; and (3) the program was successful in meeting its goals as a means of influencing drinking and driving behavior.

Autism is a disorder that affects children at an alarming rate. One out of every 88 children is diagnosed with autism in the United States. The disorder is characterized by communication, social, and behavioral deficits. Children with autism often require specialized teaching methods to learn basic skills that most children acquire without specialized instruction. Relatively few studies have examined strategies for teaching safety skills to individuals with autism. The current study utilized a multiple baseline across participants’ design to evaluate whether a modeling and rehearsal strategy is effective for teaching fire safety skills to children with autism between 4 and 5 years of age. Results indicated that modeling and rehearsal were effective in teaching fire safety skills, the skills generalized to novel settings, and maintained 5-weeks following the completion of training. Implications for safety skill instruction and future research are discussed. / Includes bibliography. / Dissertation (Ph.D.)--Florida Atlantic University, 2013.

Restaurant managers complete certification in food safety in order to ensure that food is handled and prepared in a manner that decreases risk factors associated with food-borne illness. However, the literature has been inconclusive concerning the connection between manager certification and the incidence of critical food-safety violations. The purpose of this quantitative study was to examine the relationship between the presence or absence of a certified food safety manager (CFSM) and the number of risk factors cited on food inspection reports and the food safety score. In addition, this study was designed to determine whether operation type (i.e., chain vs. independently owned) has an impact on the number of risk factors and food safety score. This study was an analysis of 2013 data from 1,547 restaurants in North, Central, and South Georgia health districts using a 2-tailed independent-sample t test. Restaurants with a CFSM had significantly more risk factors cited on food safety inspections and lower food safety scores than restaurants without a CFSM. There was also a significant difference among chain and independent restaurants. Chain restaurants had fewer risk factors cited on restaurant inspections and had higher food safety scores. In the epidemiological triangle model, breaking the chain of transmission disrupts the link among agent, host, and environment. Thus, CFSMs have the responsibility to implement food safety training programs to break the chain of transmission by identifying and correcting unsafe food practices among food workers. This study has the potential to assist managers in understanding the importance of food safety and implementing food safety training programs that decrease risk factors associated with food-borne illness. Further research is needed to explore the effectiveness of manager certification in reducing critical violations.

This study evolved from concerns about the number of young people drowning in New Zealand (544 deaths between 1980-1994), the author’s long experience with surf life saving and the suspicion that participation statistics on aquatic recreation do not adequately explain why so many young people drown. It was postulated that the risk of drowning associated with aquatic recreation also was the consequence of many underlying water safety influences that operate at intrapersonal, interpersonal and community levels. Thus the purpose of the study was to obtain comprehensive data on what young people know, think and do about their safety during aquatic recreation. A 25-item questionnaire was designed to survey a randomised sample of New Zealand youth (2202, year 11, 15 – 19 year olds) to assess their participation in, knowledge about and behaviour during aquatic recreation. To develop the questionnaire, a conceptual framework was devised that constructed the risk of drowning as a complex phenomenon dependent on how often young people participate in various forms of water-based activities, but largely influenced by their water safety knowledge, attitudes and behaviour, all of which are shaped by social, cultural and demographic variables. Almost all New Zealand youth had taken part in some swimming (98%) or other aquatic activity (94%) in the previous year. Risk of drowning was exacerbated among many students because they had poor water safety skills and knowledge, held unsound water safety attitudes, and often practiced at-risk behaviours. For example, many students estimated that they could not swim more than 100 m (54%), thought that swimming was acceptable at a surf beach after patrol hours (61%), and had swum outside patrol flags (61%) or never worn lifejacket (19%) during aquatic recreation. Taken separately, any one of these dispositions is capable of heightening drowning risk; taken collectively they offer strong explanation as to why youth are at greater risk of drowning than others. When analysed by gender, the lack of water safety knowledge, the prevalence of unsafe attitudes and at-risk behaviours among males was consistent and pronounced. The effect of socio-economic status and ethnicity on these risk-enhancing dispositions was less pronounced, although the data did suggest that the knowledge base of youth from low-decile schools and of Pasifika and Asian ethnicity provided least protective potential in the event of unintentional submersion.