Social Marketing in Action

This book was written for those interested in creating social change for the greater good. In this book, we provide a wide selection of social marketing cases from which we can learn and teach. The book is intended for both academic and practitioner use. Part I of this book offers a brief yet comprehensive review of social marketing. This provides the reader with the background in social change and marketing necessary to read and analyze the subsequent cases. Parts II, III, IV, and V of this book offer a total of 24 social marketing cases, from a variety of countries, addressing many different issues. For classroom use, this book is written to serve as a stand-alone tool, with Part I providing a concise introduction to social marketing principles and theory. Chapter appendices provide links to further readings on social marketing principles for those wishing to delve deeper. If still further detail on social marketing principles and theory are desired, this book can easily be paired with another social marketing textbook as well. We have aimed the book to be accessible to undergraduate students but also offer sufficient material to challenge students at the graduate level. Advanced students should be encouraged to further explore the references and links provided, to critique the case approaches, and to offer alternative strategies for the cases provided. A separate teaching guide collection is available for the book as well. This collection contains answers to the discussion questions in the cases, as well as suggested activities for inside and outside of the classroom. Additionally, the teaching guides for many cases offer suggestions for further reading and other helpful resources. For practitioner use, Part I offers a refresher on basic social marketing principles. In addition, a variety of references are offered, allowing for further personal study. Parts II through V offer detailed information about a wide variety of actual social marketing programs. You can compare and contrast these cases with your own situation, hopefully gaining insights that will be helpful in your own social marketing efforts

Health Education to Prevent Diarrhea in Preschoolers

Preschoolers are the second largest group suffering from diarrhea. Numerous studies have identified poor community hygiene and health practices contributing as causes of diarrhea, making it necessary to teach children healthy behavior for prevention. Healthy behavior can reduce the risk of diarrhea by 36–48%. Unfortunately, health education is commonly given to parents, but it is limited for children. Preschool is a period of transition from parental control to self-control. This period is also the best time to build concepts and ideas with constant reason. Applying an important concept for healthy behavior in this period will help to develop a child’s mindset in the future to prevent diarrhea. Health education to prevent diarrhea is pivotal to identify health behavior of preschoolers. When preschoolers’ health behavior has been identified, then it can be used to design an effective education model in preventing diarrhea

Evaluation and Impact of Food Safety Messages in New Media for Trending Recipes: Savory Jam on YouTube

Home canning has been used as a method of food preservation for hundreds of years. The United States has a regulatory agency known as the National Center for Home Food Preservation (NCHFP), which gives guidelines on canning safely to decrease the risk of foodborne illness. The NCHFP provides tips for fruit jams and jellies; however, savory jam is rising in popularity. Savory jam includes jams with a savory main ingredient, such as tomatoes, bacon, onion, or chili peppers. There are currently no guidelines for safe preparation of savory jams. Research is needed to see if recipes for savory jam are safe, particularly in the YouTube space, as the quality of food safety messaging on this platform has not been investigated. YouTube allows creators with a variety of expertise levels in food and safety to upload recipes for home canners. Analysis of safety messages in these cooking videos will help determine the level of risk associated with this emerging platform. Additionally, a survey was conducted to assess whether home canners are following the same safe and unsafe practices observed in YouTube videos. Finally, home canners followed a YouTube video to prepare jam. The jam then underwent physical, chemical, and microbial analysis to assess its suitability for safe water bath canning. ii In the evaluation of YouTube savory jam recipe videos we found that the expertise level of the content creator significantly impacted the quality and prevalence of food safety messages. Amateur creators received lower scores than those of expert level creators. Recipes for canned jams (as opposed to those stored under refrigeration) demonstrated a higher percentage of correct guidance, however, these videos still failed to include all the necessary information for safe canning. This analysis demonstrated that there is continued research and education needed for both producers and consumers of such content to keep home canners safe. When savory jam was made according to the instructions of amateur level videos found on YouTube, pH was the only factor analyzed for which all samples met the current recommendation for fruit-based jams of 4.6 and below. Both Brix and water activity had values below recommended levels which created a product that is potentially unsuitable for water bath canning. Using this method of processing for such a recipe could contribute to increased risk of illness and spoilage. When home canner habits were surveyed it revealed that older participants in the survey were more likely to follow safe standard procedures for canning. However, this is concerning for newer home canners that are of younger age who are less likely to follow these procedures to keep them safe. As newer forms of recipe sourcing rise, and recipes we’ve never seen before become trending, this interaction of food and safety needs to be further explored to ensure safety at home. The responsibility to create safe content and affect dissemination of information lies on the governing bodies, the content creator, and the viewer to consider these safety considerations when using new media forms

Effect of Sensory Cues on Hand Hygiene Habits Among a Diverse Workforce in Food Service

Poor hand hygiene is a leading cause of foodborne illnesses in the foodservice industry. A series of complex motivational interventions must be employed to permanently change the behavior of workers, to increase their compliance and sustain appropriate levels of proper hand hygiene. Unlike the healthcare industry, which uses large, costly multi-modal behavior modification strategies, the foodservice industry must deploy rapid, cost-efficient strategies that are focus on accommodating these goals with the constraints of high employee turnover rates and diverse demographics. This research was twofold, 1) examining differences in emotions and hand hygiene behavior among participants of two cultures when handling common foods and 2) comparing prospective memory reminders across three basic senses (sight, hearing and smell) for individuals of Hispanic / Latino descent. Results showed hand washing behavior was affected by the type of food being handled and the intensity of the emotion of disgust. Individuals washed their hands more frequently after handling foods they perceived as more hazardous, and their motives to wash varied among variables of gender (self-protection for men, carryover effects for women), culture (self-protection for Caucasians, texture for Hispanics) and the type of food (self-protection for chicken, smell for fish). Additionally, as the feeling of disgust increased among individuals their probability to wash their hands also increased. In our second study, we showed that common, non-provoking visual cues are not as effective at increasing hand hygiene compliance as disgust-induced sensory cues. Furthermore, olfactory disgust, which is an underutilized motivator in interventions, showed a significantly higher probability that individuals would engage in hand washing behaviors than all other stimuli. This knowledge is important for future behavioral interventions that may need to be modified by food type or diversity, and extends current intervention techniques by introducing and comparing disgust-related sensory cues to decrease miscommunication and the intention-behavior gap associated with preforming required routine behaviors such as complying with proper hand hygiene

IMPROVING OCCUPATIONAL ENGAGEMENT FOR CHILDREN WITH EXECUTIVE DYSFUNCTION

A person\u27s ability to successfully perform complex tasks requires a higher level of thinking made possible through the successful use of executive functions. Executive functions develop over time, but typical development begins in early childhood. When children experience interruptions to development, executive dysfunction can inhibit their ability to reach their full occupational potential with play, academics, and social skill development. This scholarly project aims to promote executive function using an evidence-based approach to support occupational therapy practitioners and the children they serve with executive dysfunction

A holistic exploration of risk factors and transmission pathways to enteric infections in infants. A case study in rural tribal Rajasthan, India

Globally, enteric infections are the third leading cause of child mortality, and they contribute to child malnutrition and stunting. Safe Water, Sanitation, and Hygiene (WASH) should interrupt infection transmission; however, recent WASH trials have shown little impact on child infections and growth outcomes. This thesis addresses the need to better understand the multiple and complex factors contributing to infants’ enteric infections, adopting a holistic, interdisciplinary approach. A mixed-methods case study was conducted in 9 tribal villages of Rajasthan, India. Qualitative data were collected from 9 transect walks, 63 hours of household observations, 12 interviews, and 4 group discussions with infant caregivers and were analysed thematically. Quantitative data were collected from 42 household surveys, 47 structured infant observations, and 316 environmental samples tested for faecal bacteria and analysed in a microbial risk assessment. Multiple cross-sectoral factors contributing to infants’ enteric infections were observed: an arid climate, earthen households, domestic animals, no toilet facilities or handwashing with soap habits, weak governance systems, low emphasis on WASH promotion and infection risk awareness health services, limited livelihood opportunities, and tribal attitudes of limited self-efficacy. Faecal contamination was widespread, with 90% of environmental samples positive for faecal bacteria. Risk assessment results estimated that by their second birthday, infants had a median accumulated risk of enteric infection of over 71% from drinking and bathing in local waters and 100% infection risk from mouthing soil while crawling on the earthen floors. Tailored recommendations to enhance infant hygiene and infection prevention were co-developed with local stakeholders. This thesis provides in-depth ground-level evidence from tribal communities in rural India. Given the multifaceted factors contributing to infants’ enteric infections and the widespread faecal contamination, transformational changes across sectors will be required to improve child health and development. Enabling the tribal communities’ self-efficacy may be crucial for future efforts towards the Sustainable Development Goals

Analysis of Factors Related to Employee Behavior in Implementing Patient Safety Program at Insan Permata Woman and Child Hospital Tangerang

Insan Permata Woman and Child Hospital was facing Patient Safety Incidence especially for periode of mid to late 2016 there were 12 incidents and 11 phlebitis cases. This indicated a gap between the conditions in the field and the ideal situation that should be achieved. This study aimed to see how the behavior of employees in implementing patient safety program and the factors that influence it. The sample of this study were 151 respondents as sample, consist of health and non health workers. The patient safety program focused on the accuracy of patient identification, reduction of risk of infection and reduction of risk of falling patients. This research was a quantitative research followed by qualitative method. The results showed that most employees already had good patient safety behavior, age and attitude were the most affecting factors in patient safety behavior. The lack of socialization of accreditation and patient safety, poor monitoring and some incomplete facilities should became the concern for the hospital as it was considered to have great influences in the daily implementation of patient safety program

Reducing the Risk: Psychological and Technological Approaches for Improving Handwashing Practices in the Foodservice Industry

As Americans are spending greater portions of their dollar on food consumed outside the home, the foodservice industry plays more of an integral part of daily existence compared to previous generations. Given the numerous annual foodborne illness outbreaks that threaten human lives while undermining confidence in the food supply, food safety is a pertinent issue for industry stakeholders, government regulators, and consumers. Food worker handwashing reduces the risk of foodborne illness transmission, yet compliance with this simple behavior is a complex problem. This dissertation addresses, predominantly, the issue of sub-optimal handwashing practices through applying psychology and technology, including wearable computers and a video game. Chapter one discusses prior efforts to improve handwashing compliance, while providing a theoretical framework to guide industry professionals through strategies that consider the potentially negative psychological effects of interventions on employees. Chapter two highlights handwashing practices of early childhood center food handlers. While average compliance was 22%, strict adherence to the guidelines would have required 12 minutes/hour devoted to handwashing. Chapter three explores handwashing in relation to organizational climate factors; managerial commitment was the only significant predictor of handwashing. Chapter four shows wearable technology-based training is preferred by food handlers. Chapter five indicates how participants who viewed strictly video-based training were four times as likely to wash hands compared to participants trained with smart glasses. Chapter six highlights the efficiency of handwashing training with smart glasses. Chapter seven includes the design and development of a video game played while washing hands. Perceptions of the device were only slightly positive, showing the need for either improved reward mechanisms or alternative strategies to motivate handwashing. Chapter eight evaluates the relationship between risk classification of foodservice establishments and food safety violation rates. High priority facilities had significantly higher food safety violation rates compared to medium and low priority facilities. In looking to the future of foodservice, many jobs are highly susceptible to automation; emotional intelligence may translate to greater job security in the coming years. Chapter nine evaluated perceptions of job insecurity rendered by automation in relation to emotional intelligence. There was no correlation between the two variables

A fresh cut: improving barbering examination pass rates with a curricular intervention at JIBCA

Adequate education experiences and passing licensure examinations are imperative to professional entry and the career success of aspiring barbers. This improvement science initiative addressed low passing rates on the North Carolina Apprentice Barber Licensure Exam (NC ABLE). The initiative aimed to equip students with the knowledge and skills to pass state board examinations and achieve optimal career success. Four contributing factors were identified that negatively impacted licensure attainment and entry into the barbering profession: inadequate educational experience, challenges to taking the exam, lack of resources, and poor/antiquated examination practices. The improvement initiative addresses how barber students who attend Jerman's Institute of Barbering and Cosmetic Arts (JIBCA), a black, family-owned barber college, can overcome systemic barriers to entry into the barbering profession. A learner-centered approach was implemented through a Comprehensive Curriculum and Competency-Based Instruction Model (CCC-BIM) paired with a Knowledge and Skills Acquisition (KASA) form to record students' progress across competencies. Evaluating this work through regularly scheduled formative assessments benchmarked students' performance after each competency, followed by summative evaluations at the end of the improvement initiative. Quantitative data on JIBCA students' ABLE scores were collected and analyzed to discover if this intervention results in the development of a model that: 1) informs JIBCA of effective barbering pedagogical practices that yield results, 2) increases the probability of JIBCA students passing licensure exams, and 3) ensures that JIBCA students acquire the necessary knowledge and skills to optimize their earning potential upon licensure

Effects of a Multimedia Shared Story on Comprehension of an Employee Handbook

Employment outcomes for individuals with intellectual disability (ID) continue to be among the lowest reported (Migliore, Butterworth, & Hart, 2009; Siperstein, Parker, & Drascher, 2013). Literacy skills are critical for obtaining employment and for supporting continued success in the workplace (Conceição, 2016), but individuals with ID typically have very low literacy levels (Katims, 2000). Limited research has been conducted on literacy skill development for young adults with ID, particularly on work-related texts such as employee handbooks. Research supports the use of shared stories on adapted age-appropriate texts for students with significant cognitive disabilities, including those with ID (Hudson & Test, 2011; Shurr & Taber-Doughty, 2012; Spooner, Kemp-Inman, Ahlgrim-Delzell, Wood, & Davis, 2015), but these studies primarily focused on elementary or middle school students. Very little research on shared stories has been conducted with older students with ID (ages 18 and up). These students may have access to functional academic instruction, such as accessing real-world texts, within high school, vocational programs, and postsecondary education programs found in colleges and universities. Participation in university-based postsecondary education programs for young adults with ID have demonstrated improved competitive employment outcomes for this population, with 82% of the students working jobs that paid at or above minimum wage (Grigal & Hart, 2013). Functional academic instruction, such as literacy skill development, within these programs has successfully included the incorporation of technology to access or supplement the intervention (Evmenova, Behrmann, Mastropieri, Baker, & Graff, 2011; McMahon, Cihak, Wright, & Bell, 2016). The purpose of this study was to examine the effects of a multimedia shared story using speech-to-text technology on the text comprehension skills of college students with ID. This intervention included the use of systematic instruction to provide error correction instruction for correctly answering comprehension questions about the text of an adapted employee handbook. This study used a multiple probe across participants design to measure the effectiveness of the intervention across three sections of the employee handbook as well as demonstration of three performance tasks related to the readings. This research seeks to extend the literature by investigating the effects of this literacy treatment package on the participants’ comprehension of the text and their ability to transfer that knowledge into a practical demonstration of related work tasks. Results indicated that three of the four participants improved in their overall correct responses to the multiple-choice questions and were able to maintain their levels of response during maintenance. One participant did not have a significant change in number of correct responses. Two of the participants were able to generalize the Safety Skills performance task. One participant generalized the intercom task. Most of the steps of the handwashing task were generalized by all three participants, but they never successfully completed one of the steps in this task. The participants, program director, and potential employer all found the intervention to be effective and relevant for the participants