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Keren M. Humphrey 《International journal for the advancement of counseling》1993,16(4):333-340
A survey of counselor preparation programs was conducted to document the status of grief counseling training in the United States. Respondents gave their opinion about the importance of teaching grief counseling and their reasons for including/not including grief counseling in their curricula. Specific information about the manner in which grief counseling is currently being addressed in counselor preparation programs was also gathered. Results from 135 programs indicated that training in grief counseling is considered important by most respondents, most programs do address grief counseling, and grief counseling is taught primarily by infusing the topic into various courses. Class lecture/discussion was the most frequently reported method for teaching grief counseling. Suggestions for further research on grief counseling training are included. 相似文献
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Katherine M. Kosa Sheryl C. Cates Shawn Karns Sandria L. Godwin Richard J. Coppings 《Educational gerontology》2013,39(11):763-775
Natural disasters and other emergencies can cause an increased risk of foodborne illness. We conducted a nationally representative survey to understand consumers’ knowledge and use of recommended practices during/after extended power outages and other emergencies. Because older adults are at an increased risk for foodborne illness, this paper presents findings from a sample of older adults (n = 290). Only 17% of respondents reported they are fully prepared to keep food safe during an extended power outage. Respondents identified lack of cogitation (42%), storage space (19%), and concern (27%) as barriers to not being fully prepared. Of those who had experienced a recent power outage, less than 40% followed the recommended practices of discarding frozen foods that had thawed and discarding refrigerated, perishable foods. Additionally, 21% to 36% of respondents reported they tasted food to determine whether it was safe to eat. Awareness and likelihood of following recommended practices were higher among women than men. Many older adults are not following recommended practices to ensure food safety during/after extended power outages and other emergencies. Educational materials need to address barriers and be tailored to specific locations and subpopulations of older adults. Educators and public health officials can use the survey findings to address gaps in older adults’ knowledge and practices and to help reduce the risk of foodborne illness among older adults. 相似文献
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Doris T. Hicks Lori F. Pivarnik Ryan McDermott Nicole Richard Dallas G. Hoover Kalmia E. Kniel Correction added after online publication May : Author's name corrected from Kalima E. Kniel to Kalmia E. Kniel 《Journal of Food Science Education》2009,8(2):32-38
ABSTRACT: Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety attitudes and knowledge, and willingness to pay (WTP) for HPP products. The consumer survey was administered by Zoomerang™, an online survey clearinghouse. The survey was completed by 1204 adults. Frequencies and crosstabs were calculated on Zoomerang and SPSS used for one-way ANOVA and chi-square analyses. The survey assessed knowledge of HPP, attitudes about new food processing techniques, WTP for HPP foods and demographics. Overall, many demographic characteristics reflected U.S. census population. While traditional methods, that is, canning, freezing, and microwaving were all well recognized by over 80% of respondents, only 8% recognized HPP. Trends indicated an increase in age, education, and income reflected greater food safety knowledge. Regardless of demographics, no survey respondent exhibited knowledge mastery (80%). Given an explanation of HPP and its benefits, 39% of respondents indicated they would be WTP an additional cost, with higher income and education having the most impact. Majority of respondents indicated a WTP of $0.25 to $0.50 regardless of the value of the food product. More respondents were WTP slightly more for a more expensive product. New technologies often encounter a stumbling block in consumer acceptance and processing costs. A consumer's WTP, once they were informed, could encourage industry to look favorably on this technology. 相似文献
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某高校医学生营养知识、态度及饮食行为的调查与分析 总被引：1，自引：0，他引：1
目的:了解某高校医学生营养知识、态度及饮食行为,为开展营养健康教育及干预提供依据.方法:采用自行设计的营养知识、态度及饮食行为问卷,对某高校医学院386名一～三年级的大学生进行调查.结果:医学生的营养知识缺乏,回答正确率总体上在50%左右,并存在一些不合理的饮食行为,有27.2%的学生不能坚持每天吃早餐,而且早餐质量较差,早餐品种较单调.另外,每天喝牛奶的学生仅有9.8%,但他们具有良好的接受营养教育的态度,有89.6%学生愿意为了健康改变不良饮食习惯,92.5%的学生愿意以后更多地关注营养知识.结论:多数学生缺乏必要的营养知识,饮食行为不合理,但接受营养知识的态度较好,应加强医学生营养知识教育,纠正不良的饮食行为,促进身体健康. 相似文献
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Laura Gosine Brianna Kean Chelsea Parsons Matthew B. McSweeney 《Journal of Food Science Education》2021,20(1):18-25
Three‐dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition students (n = 11) envision the use of 3D food printers when disseminating information about food and nutrition. Focus groups were conducted with teachers, dietitians, and nutrition students. Initially, the participants were introduced to the concept of 3D food printing and then they were asked how they could use a 3D food printer in their teachings. The participants did not feel that a 3D food printer would enhance their teaching and instead felt it could confuse or frighten people. Also, all of the participants were worried about learning how to 3D print foods. The participants did state that people would be interested in watching a 3D food printer. Furthermore, the teachers and nutrition students indicated they thought a demonstration of a 3D food printer would lead to more interest in food and nutrition. Additionally, they thought a 3D food printer could be used to create visually appealing foods. Overall, until 3D food printers are found in residential and commercial kitchens, the participants did not think it would enhance their teachings; however, they did indicate that 3D food printing demonstrations could lead to students being interested in the food and nutrition fields. 相似文献
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This study is the only comprehensive survey to date of the text communication preferences of deaf people who cannot or prefer not to use voice telephony in the United Kingdom. Respondents covered a wide age range, became deaf or hard of hearing at different ages, and had different communication preferences. Generally, respondents used several forms of text communication, selecting them for particular purposes. E-mail was the most widely used form of text communication, but SMS was the most used by younger respondents. The most prominent reasons for liking different forms of text communication were that they were easy or fast. Older respondents were more likely to give "not knowing how to" as a reason for not using particular forms of communication and would have liked more information about what text communication is available. 相似文献
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OBJECTIVES: To explore the knowledge and attitudes of the general public about child sexual abuse (CSA) through a population-based survey. METHOD: A survey was completed by 246 respondents living in Klamath Falls, a small city in rural eastern Oregon. Specific areas of inquiry included who respondents believed were likely perpetrators of CSA, when a child was most likely to disclose sexual abuse, whether respondents believed that children would be truthful, reasons a child might not acknowledge that they had been sexually abused, what respondents knew about how CSA could be diagnosed, and what attitudes respondents thought that a sexually abused child might have towards the perpetrators of their abuse. Finally, respondents were asked how they would report a suspected case of CSA and about their receptivity to personal safety training to prevent CSA. RESULTS: While significant proportions of respondents were fairly knowledgeable about CSA, gaps in knowledge were found in all age groups and ethnic groups. Groups with the most significant knowledge deficits about CSA included men, unmarried respondents, respondents who had not had children, respondents in younger age groups, respondents of Latino descent, and respondents with low incomes or low education. Respondents were most likely to report CSA to their physician or the police. There is community interest in training about CSA and its prevention. CONCLUSION: These data indicate that significant deficits as well as strengths in knowledge about CSA exist in this rural community, and identify populations to which community education about CSA could be directed. 相似文献
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Jerich Faddar Jan Vanhoof Sven De Maeyer 《Educational Assessment, Evaluation and Accountability》2017,29(4):397-420
School self-evaluation (SSE), as an important leverage for quality assurance, often relies on surveys among staff members to collect information on the schools’ functioning. The extent to which respondents cognitively process items as developers intended them determines the cognitive validity of SSE results. However, it is unclear what problems occur in respondents’ cognitive processes which lead to cognitively invalid SSE results and how respondents’ positions in the school affects these cognitive processes. This study draws on cognitive interviews conducted with 20 teachers and principals to understand their thinking process while answering an SSE survey. Cognitively invalid results were analysed using a content analysis to identify problems in respondents’ cognitive processes. Findings showed that respondents experience semantic and syntactical issues when interpreting items. While elaborating, problems were found regarding items’ topic and focus, particularly concerning whom to make a statement about. Issues also emerged in the response stage, especially that the ‘don’t know’ option was not used as intended. Respondents’ positions influence their understanding about whom a statement is required and how self-evident some items are to them. These problems should be taken into account by developers of SSE surveys and other instruments that intend to measure organisational characteristics. 相似文献
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This paper describes an investigation of concepts that various groups hold about food and nutrition. Groups investigated were
students in Years 4 and 8, university students in a BEd (primary) program and parents of the Year 4 students. It was found
that for many important concepts relating to food selection, the basic ideas of each group were surprisingly consistent, despite
the influence of formal education. In particular, misconception about energy and its role in nutrition and particular food
groups was an important finding. Implications for school and community education are drawn from the results.
Specialization: science curricula. 相似文献
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Many theories have been proposed to help instructional designers make instructional‐strategy decisions, yet it is not clear if these theories are actually used by ID practitioners. This study used a web‐survey to examine the design strategies of 113 ID practitioners. The survey asked respondents to rate how frequently they used learning or ID theories as well as 10 other design strategies, to help make instructional‐strategy decisions. Respondents were also asked how often they used different information sources to learn about new theories, trends, and strategies, and to respond to a set of contrasting statements depicting objectivist vs. construc‐tivist assumptions. The results indicate that ID practitioners most often rely on interaction with others both as a means of making instructional‐strategy decisions and of learning about new theories, trends, and strategies. Only fifty percent of the respondents said they regularly use theories when making instructional‐strategy decisions, using other design strategies more frequently instead; and most practitioners are eclectic in their underlying philosophical assumptions. Based on these results, we discuss implications for training and ongoing support of instructional designers. 相似文献
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论食品召回管理制度的实施困境与对策 总被引：1，自引：0，他引：1
王志 《江苏广播电视大学学报》2011,(4):86-88
食品召回是在不符合安全标准的食品流向市场后所采取的一种补救措施,有利于避免消费者权益遭受损害。我国食品召回法律制度还有待进一步完善,包括：提高食品召回在食品安全管理中的法律地位,细化相关法律规定;建立健全食品召回的信息披露机制;加大惩罚力度,提高违法成本,增强食品生产者召回不符合安全标准的食品的动力。 相似文献
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The researchers performed a survey study to determine the effectiveness of collegiate programmes in dispelling common misconceptions about traumatic brain injury (TBI) while preparing undergraduate and graduate students for special education (SpEd) careers. Respondents included 136 undergraduate and 147 graduate SpEd students in their final semesters before obtaining degrees. Each completed an 18‐item true/false survey about TBI and the associated recovery process. Results were compared with survey responses from 318 lay public respondents who participated in a previous study. Two major findings emerged: (a) no significant differences existed in misconception endorsement between SpEd students completing Bachelor's versus Master's degrees; and (b) graduating students in SpEd teacher preparation programmes endorsed similar misconceptions as lay public respondents; hence, these programmes do not appear effective in dispelling common TBI misconceptions. Improving academic preparation for special educators regarding TBI is imperative for effectively identifying, assessing and serving student survivors. 相似文献
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The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students 
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下载免费PDF全文 This randomized controlled trial compared the effectiveness of traditional lecture (C), face‐to‐face demonstration (DP), on‐line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of the four instructional methods with respect to knowledge about dietary sodium, ease of use of sodium reduction techniques, strategies to reduce sodium and attitudes about use of dietary sodium in cooking; and to compare student satisfaction with the instructional methods. A convenience sample of n = 139 students was randomized to receive the C, DP, OP, or OP+DP intervention. To measure effectiveness of each instructional method, a nutrition survey was administered as a pre‐test, post‐test, and an eight‐week follow‐up. There was no statistically significant difference in performance between DP, OP, and OP+DP groups on each subscale. However, each of these methods performed significantly better than the control group (C). DP, OP, and OP+DP methods were superior to the control group (C). In general, OP+DP resulted in the largest effect sizes, suggesting that this intervention was possibly more effective as compared to the OP or DP. Future culinarians can benefit from learning about health‐conscious sodium reduction cooking practices as seen in the nutrition education sector to improve population health. 相似文献
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本研究通过“儿童饮食问卷调查表”对重庆市37名自闭症儿童及56名普通儿童的饮食情况及习惯进行了问卷调查和比较分析,研究结果表明自闭症儿童与普通儿童的母亲怀孕期营养水平及婴儿期的喂养方式存在显著差异,自闭症儿童较普通儿童存在日常饮食选食范围狭窄和更多具有异食癖现象。 相似文献
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Doris T. Hicks Lori F. Pivarnik Nicole Leydon Richard Robert K. Gable Michael T. Morrissey 《Journal of Food Science Education》2013,12(4):75-80
An online needs assessment survey of healthcare providers was developed and implemented to determine knowledge and attitudes about the benefits and risks of consuming seafood along with how this might impact patient/clientele counseling. Only 6 of the 45 knowledge items queried (13%) met the 80% subject mastery or proficiency with a total knowledge score of 56 ± 18%. Based on this survey, it was found that healthcare providers were less than proficient regarding all knowledge areas for seafood. Understanding of seafood safety and contaminants was low. In addition, while the majority (76%) of healthcare respondents knew the correct recommendation for seafood meals per week, they failed to identify the groups that were targeted by the Food and Drug Administration/Environmental Protection Agency (FDA/EPA) advisory about seafood and mercury and therefore could be providing inaccurate information. Attitudinal responses for 18 items resulted in an overall average score of 3.28 ± 0.47 meaning slightly agree (based on a 5‐point Likert scale strongly disagree—strongly agree). While trends showed that it was important to the respondents to provide accurate information (3.78 ± 1.06) about seafood to their patients, they felt more comfortable recommending that their patients follow government advice (3.52 ± 0.91) about both seafood safety and which seafood to eat over other sources. Combined with a low knowledge base, attitudinal responses indicate that there could be a barrier to both outreach education to these healthcare providers and to their patient counseling regarding seafood consumption. Results also showed that a combination of online, science‐based, easy to access information with the capability to provide brochure‐formatted information would appear to be the best way to communicate seafood safety, nutrition, and health information. 相似文献
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Changes in thinking skills are commonly experienced by older adults, though large variation exists. Such changes are one of the top concerns of people as they get older. Public perceptions of those changes could be used to effectively communicate with them about ways to improve their thinking skills. This study explored people’s views about maintaining and improving thinking skills with age in a UK-wide survey completed by respondents aged 40 and over. Respondents answered an open-ended question “What would be one piece of advice you would give to someone to maintain or improve their thinking skills with age?”. Responses from 3,165 individuals (95% of the survey sample) were analyzed using content analysis. Three main themes emerged: keeping fit and healthy in mind and body; staying engaged with the world around you; and attitudes to prevent decline. Respondents thought that keeping physically and mentally active, being sociable, having a purpose in life and positive attitude, and preventative strategies could help maintain thinking skills. Adults aged 40 and over in the UK thought there are things that can help preserve thinking skills with age. The survey findings support previous research, extending the findings to adults in the UK. Understanding people’s beliefs can inform better communication with them about what can benefit thinking skills. Effective communication should provide resources and advice in the same way other public health messaging is carried out (such as that regarding heart health). 相似文献
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Yee Ming Lee 《Journal of Food Science Education》2015,14(2):60-65
Project‐based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students enrolling in Experimental Food Science, Spring 2013 and 2014. The survey comprised of qualitative and quantitative questions about students’ perceived learning outcomes. The project required students to prepare a 4‐course meal in 90 min, in groups of 4. Eighteen sensory panelists consisting of faculty and graduate students from the Nutrition, Dietetics, and Hospitality Management Department and administrative staff from the college evaluated the foods, asked students several food science‐related questions, and completed a survey about their involvement in the project. Students reported that this project reinforced class material (4.7 ± 0.6), and was enjoyable (4.6 ± 0.6) yet challenging (4.4 ± 0.7); numerous skills were developed, including team‐building (4.7 ± 0.5), food preparation (4.6 ± 0.5), and time management (4.4 ± 0.5). Students perceived that the involvement of sensory panelists was beneficial in terms of providing constructive feedback for improvement and motivating them to prepare high‐quality foods. It also prepared them for serving foods to individuals from different cultural backgrounds. However, some students found the experience stressful. For the sensory panelists, the project helped them to venture out of their areas of expertise. In conclusion, a meal project involving sensory panelists can result in positive learning outcomes. 相似文献
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采用调查法、文献资料法、比较研究法、数理统计法等,对辽宁省林业职业技术学院2008—2012年男女学生身体素质进行追踪调查,旨在掌握其变化规律,为改进体育教学提供科学依据并提出促进对策:坚决贯彻执行关于学校体育法律法规,把学校体育法律法规落到实处;体育教师必须熟练掌握学生体质健康检测数据的统计、分析工作;落实学生体质健康登记卡和体育教师第一责任人长效机制。 相似文献