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Introduction: Crime victimization is a problem affecting both individuals and societies. Previous research has looked at the associations between victimization and other factors, and many countries employ self-reported victimization surveys to establish what the victimization patterns look like at different societal levels. Aims: By examining victimization proportions and patterns, this study aimed to further the understanding of what the crime victimization problem looks like in a medium-sized Swedish city. Method: 149 men and 146 women, for a total of 295 inhabitants of Sundsvall, answered self-reported victimization surveys based on the Swedish Crime Survey. The gathered data was subsequently quantified and analyzed. Results: In total, 11.9 % of the sample reported some type of victimization. Overall, men were more likely to be victimized than women, and crimes against persons were more common than crimes against property. Occupation and socio-economic status were significantly associated with victimization. More than half of the victimizations were not reported to the police, and victimization was significantly associated with a lower trust in the criminal justice system and the police. Conclusion: Medium-sized cities like Sundsvall seem to have considerably lower proportions of victimization than the counties, regions and nation as a whole. The rates of reporting and patterns of victimization found, however, are in accord with findings on other societal levels and could to some extent be explained through the principles of the routine activities/lifestyle theory. / <p>2017-06-01</p>

Doctor of Philosophy / Department of Diagnostic Medicine/Pathobiology / Douglas Powell / Randall Phebus / Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers’ preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers–21 primary meal preparers and 20 adolescents–in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers’ reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.

Unresolved global problems, such as extreme poverty, ask for a better understanding of what predicts altruism and what does not. The aim of this thesis project was to address this topical and timely research question by studying the predictive role of compassion and empathy in understanding altruism. In past research on the relationship between altruism and empathy, distinct empathic processes (Perspective taking, Empathic concern, Personal distress, Emotional contagion, and Behavioral contagion) have been often lumped together and the context dependency of the relationship has been insufficiently taken into account, resulting in confusion and contradictory findings. Compassion overcomes these issues. The present web-based survey with previous or current university students (age 18-45; N=240) aimed to clarify relationships between components of empathy, compassion, and altruism. It was hypothesized that (1) compassion would predict altruism beyond all components of empathy; (2) Empathic concern would mediate the relationship between Perspective taking and altruism; (3) compassion would mediate the relationship between Empathic concern and altruism, and (4) higher levels of compassion would result in a reduced negative relationship between Personal distress and altruism. The results supported all hypotheses except for the final one. These findings are discussed in context of previous research and theory, considering the current study limitations and with focus on theoretical and practical implications. In sum, the findings suggest that efforts to motivate altruism should focus on invoking positive emotions of warmth, concern, and relatability. Care should be taken to avoid unnecessary Personal distress when invoking altruism, as this reduces its likelihood.