Research acknowledges that older adults residing in long-term care facilities are at risk for social isolation, depression, and functional decline (Mezuk et al., 2014; Ouyang et al., 2015). The health risks associated with long-term care facilities may lead to poor health outcomes and poor quality of life. However, current evidence-based literature demonstrates ways in which to counteract the health risks associated with long-term care facilities through a holistic approach addressing the social, emotional, and physical health of an individual as they relate to quality of life. The aim of this doctoral project is to create an evidence-based and theory-driven program that supports older adults in long-term care facilities. The project explores the various factors impacting quality of life and provides recommendations and a potential solution to improving overall quality of life of older adults in long-term care facilities. E.D.U.C.A.T.E is a 7-step web-based resource for occupational therapy practitioners that utilizes a health and wellness approach and empowerment principles to improve quality of life of older adults residing in long-term care facilities. The objectives of E.D.U.C.A.T.E. are to foster occupational therapy practitioners employing a health and wellness approach to practice, increase older adults’ participation in meaningful occupations and social engagements, and increase older adults’ feelings of self-efficacy through an empowerment approach. By following the 7-step resource, occupational therapy practitioners may promote overall quality of life of older adults by addressing the social, emotional, and physical components impacting health outcomes. In order for this program to be implemented, additional information is included related to program evaluation, funding plans, and dissemination plans.

Thesis (MPH.) -- University of Limpopo, 2021 / The study was conducted in Polokwane sub-district targeting all the employees at Polokwane One-stop Centre. The specific focus was drawn to all permanent Social workers, Community Development workers and Social Auxiliary workers. The aim of the study was to explore barriers influencing employee participation in Employee Health and Wellness Programmes and to describe barriers influencing employee participation in Employee Health and Wellness Programmes. The data was collected through semi-structured face-to-face interview from all employees who are employed by the Department of Social Development, Polokwane Sub-District. The sample consisted of permanent Social workers, community development workers and social auxiliary workers who have more than one year of experience in the department of social development and excluded all employees who were on the internship programme. The researcher used thematic data analysis to analyse the findings of the study. The study concluded that employees were not participating in the EHWP because of limited knowledge of services rendered at the EHW programme, lack of access to EHW services, privacy and confidentiality of service providers and expertise knowledge of those offering the programmes and inadequate support from management. It is recommended that those in leadership should ensure that they disseminate information about EHWP to all employees.

No description available.

O desenvolvimento de alimentos industrializados que contemplam alegações orgânicas e funcionais consiste em uma estratégia que vem sendo adotada pela indústria processadora de alimentos. Entretanto, o conhecimento e a percepção do consumidor sobre alimentos industrializados orgânicos e alimentos orgânicos com propriedades funcionais permanecem pouco estudados, sobretudo no Brasil. Nesse contexto, um estudo exploratório foi conduzido considerando dois objetivos: i) avaliar o conhecimento e a percepção de consumidores brasileiros sobre alimentos industrializados orgânicos, e ii) avaliar a percepção de consumidores brasileiros em se tratando da combinação de alegações orgânicas e funcionais. Com relação ao primeiro objetivo, 1.619 participantes responderam a um questionário online em que foram avaliados em termos de sua capacidade de identificar alimentos industrializados orgânicos e de seu conhecimento sobre a legislação referente a alimentos dessa categoria. Do total de participantes, 58,5% afirmaram conhecer alimentos industrializados orgânicos, embora apenas 8,4% tenham acertado todas as questões propostas. O número de respostas corretas foi influenciado positivamente por atributos socioeconômicos, especificamente idade, nível educacional, faixa de renda, responsabilidade por compras domésticas, região de residência e envolvimento do participante com o mercado de alimentos dessa categoria. Ademais, participantes foram classificados considerando a sua percepção sobre alimentos industrializados orgânicos, de tal forma que três clusters distintos foram identificados: Idealistas, Ponderados e Céticos. Diferenças estatisticamente significativas entre os clusters foram encontradas para idade e frequência de consumo, de modo que os Idealistas incluíram participantes significativamente mais velhos e os Céticos apresentaram uma frequência de consumo significativamente inferior aos demais. Esses resultados evidenciaram a oportunidade para políticas públicas e privadas que promovam o esclarecimento e a informação do consumidor considerando a assimetria informacional que marca a categoria de alimentos industrializados orgânicos. Em se tratando do segundo objetivo, participantes responderam a um questionário online em que os conceitos de chocolate orgânico com propriedades funcionais e leite fermentado orgânico com propriedades funcionais foram comparados aos seus correspondentes convencionais, orgânicos e com propriedades funcionais em termos de aceitação e respostas emocionais usando a metodologia EsSense25. Os resultados indicaram que o chocolate orgânico com propriedades funcionais não foi caracterizado por nenhum termo emocional quando comparado aos demais tipos de chocolate. Por sua vez, o leite fermentado orgânico com propriedades funcionais foi principalmente caracterizado pelos termos emocionais \'aventureiro\' e \'interessado\' em comparação aos demais tipos de leite fermentado. No entanto, nenhum desses alimentos apresentou diferenças estatisticamente significativas em termos de aceitação ou respostas emocionais quando comparados aos seus correspondentes orgânicos ou com propriedades funcionais. Esses resultados mostraram que a combinação de alegações orgânicas e funcionais não deve ser usada indiscriminadamente pela indústria processadora de alimentos. Adicionalmente, os resultados indicaram que as notas das respostas emocionais foram dependentes de associações relacionadas ao tipo de alimento, tendo em vista as distinções entre vício e virtude, de modo que o leite fermentado (virtude) foi considerado mais adequado para as alegações orgânicas em comparação ao chocolate (vício). / The development of organic processed food with functional properties consists on a strategy used by the food processing industry. However, studies concerning consumer knowledge and perception about organic processed food and organic functional food remain limited, especially in Brazil. In this context, an exploratory study was conducted considering two main objectives: i) to evaluate the knowledge and perception of Brazilian consumers about organic processed food, ii) to evaluate the perception of Brazilian consumers concerning the combination of organic and functional claims. Regarding the first objective, 1,619 participants answered an online questionnaire in which they were evaluated in terms of their ability to identify organic processed food and in terms of their knowledge of the organic legislation. Of the total number of participants, 58.5% stated that they knew organic processed food, although only 8.4% answered all the proposed questions correctly. The number of correct answers was positively influenced by demographic and socioeconomic factors, specifically age, education and income level, responsibility for domestic purchases, region of residency and whether the participant worked or knew someone who worked with organic processed food. In addition, participants were classified into three different clusters considering their perception about organic processed food: Idealists, Moderates, and, Skeptics. Significant differences between the clusters were found for age and frequency of consumption, so that Idealists included significantly older participants and Skeptics presented a significantly lower frequency of consumption than participants from the other clusters. These results highlighted that further efforts could be made by public and private policies in order to provide consumers with clear information, considering the informational asymmetry that characterizes the organic processed food category. Concerning the second objective, participants answered an online questionnaire in which the concepts of organic chocolate with functional properties and organic fermented milk with functional properties were compared to their conventional, organic and functional counterparts in terms of acceptance and emotional responses using the EsSense25 methodology. Results indicated that organic chocolate with functional properties was not characterized by any emotion term when compared to other chocolate products, while organic fermented milk with functional properties was mainly characterized by emotion terms \'adventurous\' and \'interested\' when compared to the remaining fermented milk products. However, neither of these food products presented significant differences in terms of liking or emotional response scores when compared to their organic or functional counterparts. These results showed that the combination of organic and functional claims should not be used indiscriminately by the food processing industry. Furthermore, results revealed that emotional response scores were dependent on vice and virtue distinctions and that fermented milk products (virtue) were considered better suited for organic claims when compared to chocolate products (vice).

O desenvolvimento de alimentos industrializados que contemplam alegações orgânicas e funcionais consiste em uma estratégia que vem sendo adotada pela indústria processadora de alimentos. Entretanto, o conhecimento e a percepção do consumidor sobre alimentos industrializados orgânicos e alimentos orgânicos com propriedades funcionais permanecem pouco estudados, sobretudo no Brasil. Nesse contexto, um estudo exploratório foi conduzido considerando dois objetivos: i) avaliar o conhecimento e a percepção de consumidores brasileiros sobre alimentos industrializados orgânicos, e ii) avaliar a percepção de consumidores brasileiros em se tratando da combinação de alegações orgânicas e funcionais. Com relação ao primeiro objetivo, 1.619 participantes responderam a um questionário online em que foram avaliados em termos de sua capacidade de identificar alimentos industrializados orgânicos e de seu conhecimento sobre a legislação referente a alimentos dessa categoria. Do total de participantes, 58,5% afirmaram conhecer alimentos industrializados orgânicos, embora apenas 8,4% tenham acertado todas as questões propostas. O número de respostas corretas foi influenciado positivamente por atributos socioeconômicos, especificamente idade, nível educacional, faixa de renda, responsabilidade por compras domésticas, região de residência e envolvimento do participante com o mercado de alimentos dessa categoria. Ademais, participantes foram classificados considerando a sua percepção sobre alimentos industrializados orgânicos, de tal forma que três clusters distintos foram identificados: Idealistas, Ponderados e Céticos. Diferenças estatisticamente significativas entre os clusters foram encontradas para idade e frequência de consumo, de modo que os Idealistas incluíram participantes significativamente mais velhos e os Céticos apresentaram uma frequência de consumo significativamente inferior aos demais. Esses resultados evidenciaram a oportunidade para políticas públicas e privadas que promovam o esclarecimento e a informação do consumidor considerando a assimetria informacional que marca a categoria de alimentos industrializados orgânicos. Em se tratando do segundo objetivo, participantes responderam a um questionário online em que os conceitos de chocolate orgânico com propriedades funcionais e leite fermentado orgânico com propriedades funcionais foram comparados aos seus correspondentes convencionais, orgânicos e com propriedades funcionais em termos de aceitação e respostas emocionais usando a metodologia EsSense25. Os resultados indicaram que o chocolate orgânico com propriedades funcionais não foi caracterizado por nenhum termo emocional quando comparado aos demais tipos de chocolate. Por sua vez, o leite fermentado orgânico com propriedades funcionais foi principalmente caracterizado pelos termos emocionais \'aventureiro\' e \'interessado\' em comparação aos demais tipos de leite fermentado. No entanto, nenhum desses alimentos apresentou diferenças estatisticamente significativas em termos de aceitação ou respostas emocionais quando comparados aos seus correspondentes orgânicos ou com propriedades funcionais. Esses resultados mostraram que a combinação de alegações orgânicas e funcionais não deve ser usada indiscriminadamente pela indústria processadora de alimentos. Adicionalmente, os resultados indicaram que as notas das respostas emocionais foram dependentes de associações relacionadas ao tipo de alimento, tendo em vista as distinções entre vício e virtude, de modo que o leite fermentado (virtude) foi considerado mais adequado para as alegações orgânicas em comparação ao chocolate (vício). / The development of organic processed food with functional properties consists on a strategy used by the food processing industry. However, studies concerning consumer knowledge and perception about organic processed food and organic functional food remain limited, especially in Brazil. In this context, an exploratory study was conducted considering two main objectives: i) to evaluate the knowledge and perception of Brazilian consumers about organic processed food, ii) to evaluate the perception of Brazilian consumers concerning the combination of organic and functional claims. Regarding the first objective, 1,619 participants answered an online questionnaire in which they were evaluated in terms of their ability to identify organic processed food and in terms of their knowledge of the organic legislation. Of the total number of participants, 58.5% stated that they knew organic processed food, although only 8.4% answered all the proposed questions correctly. The number of correct answers was positively influenced by demographic and socioeconomic factors, specifically age, education and income level, responsibility for domestic purchases, region of residency and whether the participant worked or knew someone who worked with organic processed food. In addition, participants were classified into three different clusters considering their perception about organic processed food: Idealists, Moderates, and, Skeptics. Significant differences between the clusters were found for age and frequency of consumption, so that Idealists included significantly older participants and Skeptics presented a significantly lower frequency of consumption than participants from the other clusters. These results highlighted that further efforts could be made by public and private policies in order to provide consumers with clear information, considering the informational asymmetry that characterizes the organic processed food category. Concerning the second objective, participants answered an online questionnaire in which the concepts of organic chocolate with functional properties and organic fermented milk with functional properties were compared to their conventional, organic and functional counterparts in terms of acceptance and emotional responses using the EsSense25 methodology. Results indicated that organic chocolate with functional properties was not characterized by any emotion term when compared to other chocolate products, while organic fermented milk with functional properties was mainly characterized by emotion terms \'adventurous\' and \'interested\' when compared to the remaining fermented milk products. However, neither of these food products presented significant differences in terms of liking or emotional response scores when compared to their organic or functional counterparts. These results showed that the combination of organic and functional claims should not be used indiscriminately by the food processing industry. Furthermore, results revealed that emotional response scores were dependent on vice and virtue distinctions and that fermented milk products (virtue) were considered better suited for organic claims when compared to chocolate products (vice).

Objective: The concept of recovery has become an integral part of modern mental health care. Understanding the outcomes and underlying mechanisms of key recovery interventions, such as Wellness Recovery Action Planning (WRAP), is essential in order to expand the theoretical understanding of recovery and inform how to target recovery in treatment. Therefore a systematic review of the literature was conducted to evaluate the mental health outcomes of WRAP for adults. The empirical study then explored three constructs in relation to WRAP and recovery. These were social problem solving, cognitive defusion and social identification. Method: The systematic review of the mental health outcomes of WRAP was conducted by searching four databases, contacting the authors of WRAP research and seeking evaluative information from organisations that deliver WRAP. Fourteen relevant studies met the inclusion criteria. Whereas, the empirical study recruited participants on a trans-diagnostic basis from across Scotland. Using a quantitative cross sectional design, 109 participant's completed 5 self-report questionnaires. These were the Knowledge, Attitudes and Beliefs about WRAP Questionnaire (WRAP beliefs), the Recovery Assessment Scale - Short (RAS-S), the Social Problem Solving Inventory - Revised - Short (SPSI-R-S), the Four Item Measure of Social Identification (FISI) and the Cognitive Fusion Questionnaire (CFQ). Correlation, regression and mediation analysis were used to explore relationships, and in particular, the predictors and mediators of recovery. Results: The systematic review provided strong evidence that WRAP has a significant positive impact on hope and also reduces the symptoms of mental illness. However, whether WRAP improves personal levels of recovery was unclear and a possible risk of disempowerment was found. Promising preliminary mental health outcomes in the areas of confidence in managing mental health, quality of life, service use, self-advocacy and knowledge attitudes and beliefs about recovery were highlighted. Only studies that did not use peer facilitators failed to find significant increases in hope compared to treatment as usual control groups. In the empirical study, the results indicated that all the constructs examined were correlated to recovery. In the regression analysis, WRAP beliefs, social problem solving and cognitive defusion also demonstrated a predictive relationship with recovery. Mediation analysis indicated that, social problem solving mediated two distinct relationships. One between WRAP beliefs and recovery, and another between cognitive defusion and recovery. The social problem solving subscales also showed how the two predictors relate to recovery through social problem solving in different ways. Social identification with the WRAP group did not significantly predict or mediate recovery. Conclusions: The systematic review indicated having peer facilitators delivering WRAP is key to helping participants foster hope and that a further randomised control trial could help clarify if improved personal recovery is an outcome of WRAP. It additionally suggested how the relationship between WRAP beliefs and recovery could be explored, as per the design of the empirical study. Findings from the empirical study implied that improving participants' social problem solving and cognitive defusion should be specifically targeted in WRAP delivery. The studies combined indicate that to achieve the best recovery results interventions, like WRAP, should target inspiring hope through peer support, improving knowledge, attitudes and beliefs about recovery and cognitive defusion from unhelpful thoughts.

What does the prevalence of stress and burnout in community-based work reveal about the impacts of welfare state withdrawal? Drawing on the experiences of frontline community organizers in Toronto, this research argues that welfare state withdrawal is subsidized by a ‘Currency of Caring’ whereby frontline community organizers are expected to fill gaps in the social safety net, working to a point of burnout if necessary, because they care. This research investigates how funders operating within this context can promote health and wellness in community-based work. Broadly, research findings provide insights into how neoliberalism and welfare state withdrawal shape frontline community work in ways that exacerbate stress and burnout, and impede systemic change efforts. In addition, research findings describe the limitations and possibilities for funders to be allies in collective change efforts by being invested in the health and wellness of frontline community organizers.

What does the prevalence of stress and burnout in community-based work reveal about the impacts of welfare state withdrawal? Drawing on the experiences of frontline community organizers in Toronto, this research argues that welfare state withdrawal is subsidized by a ‘Currency of Caring’ whereby frontline community organizers are expected to fill gaps in the social safety net, working to a point of burnout if necessary, because they care. This research investigates how funders operating within this context can promote health and wellness in community-based work. Broadly, research findings provide insights into how neoliberalism and welfare state withdrawal shape frontline community work in ways that exacerbate stress and burnout, and impede systemic change efforts. In addition, research findings describe the limitations and possibilities for funders to be allies in collective change efforts by being invested in the health and wellness of frontline community organizers.

The aim of this research was to explore the causes of relapse post treatment for substance dependency within the South African Police Services (SAPS). “Alcoholism is a chronic relapsing brain disease, so individuals with substance abuse disorders face the possibility of relapse once they stop using alcohol even if they have had a successful treatment” (Perkinson, 2004:180). According to Connors, Maisto and Donovan (1996:5) research revealed that relapse rates among persons treated for alcoholism were approximately 35% and 58% at two weeks and three months after treatment, respectively. A relapse or uncontrolled return to alcohol or other drug use following competent treatment, is one of the greatest problems substance abusers and their counselors face (Lewis, Dana&Blevins, 2002:105; Johnson, 2003:271). The objective of the study was to explore the challenges that members in the South African Police Services (SAPS) experience or are exposed to causing them to relapse post treatment for substance dependency. The findings are intended to provide recommendations to the management of SAPS to develop a relapse prevention programme in the workplace to prevent relapse post treatment. The researcher utilized a quantitative research approach to identify the causes of relapse among SAPS members post rehabilitation for substance dependency. The type of research is applied research as the focus of the study is on identifying the causes for members within the SAPS to relapse post treatment for substance dependency and to address a specific practical issue in the workplace. The literature review focused on understanding the relapse process. The cognitive-behavioural Model of relapse was discussed at length including the prevalence of substance abuse among police members and concluded with information on the relapse prevention programme. A self-administered questionnaire was used as a research tool to collect data from the respondents (See annexure C). The population of this study was the members of the SAPS who had undergone treatment for substance dependency from January 2008 to April 2009. The researcher concentrated on those members in the KZN Province. Consultation with the social workers revealed a population size of 50 members. Due to the small size of the population, no sampling procedure was necessary as the whole population was selected as the sample. The findings of the study were based on 44 questionnaires that were returned by the respondents. The findings were analyzed and presented using tables and graphs which were then interpreted in words. The study revealed that the majority of the respondents attributed their main cause for relapse due to Intrapersonal determinants - they experienced a negative emotional state (for example, feelings of anger, frustration and anxiety) that initially triggered their need to taking that first drink. Secondly respondents identified exposure to peer pressure and boredom as also being a cause for their relapse. They disclosed that at times their peers would pressurize them to consume alcohol. The temptation, urges and cravings and being in the presence of other people consuming alcohol proved too difficult to resist. Alcohol being the recreational drug of choice proved to be tempting to members especially when socialising with colleagues. Based on the findings of the study conclusions and recommendations were made to the development of the relapse prevention programme to assist members post treatment to maintain their sobriety. Copyright / Dissertation (MA)--University of Pretoria, 2012. / Social Work and Criminology / unrestricted

This study highlights the voices of six Indigenous graduate students (including the author) currently and previously enrolled in counselling psychology through a collective narrative that tells the stories of our educational experiences and dream for the future of counselling psychology education. The significance of this research lies in its unique methodological considerations and expansion of existing literature from professional perspectives. Indigenous methodology and qualitative organizational tools were used to explore the study’s research questions. The six kʌtyóhkwa who engaged in this study came from diverse backgrounds and lived experiences and had attended one of three educational programs: 1) mainstream counselling psychology; 2) Indigenous communities counselling psychology; and 3) Aboriginal communities counselling psychology. We explored the research questions through one-on-one storytelling visits, talking circle facilitation protocols, and dreaming for the future – all grounded in Indigenous principles of relationality. Findings demonstrate themes of: relationality, experiential learning, diversity in knowledge sharers, and relevancy of program members, as well as the importance of mandatory Indigenous pre-requisite courses, cultural humility, teachings about how to be a good person, rather than how to be a good counsellor, and interviews for program entry are part of the collective dream for the future. Areas of further research include: 1) a larger study with a broader circle of participants; 2) the prevalence of cultural isolation or fulfillment amongst Indigenous graduate students and their supervisors in counselling psychology; 3) in-depth exploration of programmatic policy changes necessary within counselling psychology programs; and 4) development of measures to assess the effectiveness, strengths, and areas for growth of a national Indigenous faculty and student mentorship pilot program in counselling psychology. / Graduate