97 research outputs found

    Retaining Special Education Teachers for Students within the Juvenile Justice System

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    The number of juveniles with disabilities entering the juvenile justice system is growing at a rapid rate. Many juvenile justice facilities are unable to provide adequate special education services due to the nationwide shortage of special education teachers. This dissertation uses the theoretical framework of teacher efficacy to examine the correlation among the retention of special education teachers who serve students within the juvenile justice system and teacher efficacy, stress, support, workload stressors, and burnout. The participants of this study consisted of 155 special education teachers who currently or previously provided special education services to juveniles within the juvenile justice system. The research design for this quantitative study is a correlational research design that implements surveys as the data collection produces. The principal investigator used six multinomial logistic regression models were used to examine the relationships among the retention rate of special education teachers who serve students within the juvenile justice system and teacher efficacy, stress, workload stressors, burnout, and support. The results of this study indicated that teacher efficacy and workload stressors are significant predictors of support, support is a significant predictor of workload stressors, and support is a significant predictor of the retention of special education teachers who serve students within the juvenile justice system

    Impact of a three-year worksite wellness program on employee blood lipid levels

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    Worksite wellness programs can be used to implement interventions aimed at addressing current rates of obesity and related chronic disease and their associated health care costs. The purpose of this study was to evaluate the impact of a worksite wellness program on blood lipid levels among employees at a rural manufacturing plant in Northern California. Pre to post changes were analyzed using paired sample ttests. Demographic data collected as part of a subsequent nutrition education component of the program indicated that the employees were mostly male (88%) and Caucasian (71%), with a mean age of 47 ± 9 years. Forty-seven percent of the subjects were overweight and 38% obese. Following the three-year worksite wellness program, subjects’ total cholesterol, LDL-cholesterol, and triglyceride levels decreased, while their HDL-cholesterol levels increased significantly. These results suggest that long-term worksite wellness programs can improve employee health outcomes

    Concordance of Self-Report and Measured Height and Weight of College Students

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    Objective: This study examined associations between college students\u27 self-report and measured height and weight. Methods: Participants (N = 1,686) were 77% white, 62% female, aged 18–24 years (mean ± SD, 19.1 ± 1.1 years), and enrolled at 8 US universities. Body mass index (BMI) was calculated for self-report (via online survey); trained researchers measured height and weight and categorized them as normal (18.5 to \u3c 25), overweight (25 to \u3c 30), obese (30 to \u3c 35), and morbidly obese (≥ 35). Results: Concordance of self-report vs objectively measured BMI groups using chi-square revealed that 93% were accurate, 4% were underestimated, and 2.7% were overestimated. Pearson correlations and adjusted linear regression revealed significant associations between self-report and measured BMI (r = .97; P \u3c .001) and BMI adjusted for age, gender, and race/ethnicity (R2 = .94). Concordance was also high between BMI categories (kappa = 0.77; P \u3c .001). Conclusions and Implications: Findings provide support for the utility of self-report height and weight for survey research in college students

    The role of small-scale fisheries in Nigeria’s food system

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    This discussion paper draws together recent data on fish and aquatic foods, and nutrition in Nigeria, to examine how small-scale fisheries fit within and contribute to Nigeria’s food system. Much of the analysis and exploration we present here are of very recent data from global, national, and local initiatives. This discussion paper has a particular focus on Sustainable Development Goals 2, and other goals and targets related to human nutrition, food security, and sustainable food production and supplies

    Development and Validation of the Short Healthy Eating Index Survey with a College Population to Assess Dietary Quality and Intake

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    Because diet quality (DQ) is associated with risk of chronic disease and is a common construct assessed in health-related research, validated tools to assess DQ are needed that have low respondent and researcher burden. Thus, content experts develop the Short Healthy Eating Index (sHEI) tool and an associated scoring system. The sHEI scoring system was then refined using a classification and regression tree (CRT) algorithm methodology with an iterative feedback process with expert review and input. The sHEI scoring system was then validated using a concurrent criterion validation process that included the sHEI DQ scores (calculated from responses from 50 participants) being compared to the participants’ Healthy Eating Index scores derived from 24 h recalls. The total HEI score from the CRT algorithm highly correlated with the 24 h recall HEI score (0.79). For individual food group items, the correlation between the CRT algorithm scoring and the 24 h recall data scoring ranged from 0.44 for refined grains to 0.64 for whole fruits. The sHEI appears to be a valid tool for estimating overall dietary quality and individual items (with correlations \u3e 0.49) for fruits, vegetables, dairy, added sugar, sugar from sugar-sweetened beverages, and calcium

    Assessment of the dining environment on and near the campuses of fifteen post-secondary institutions

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    Objective: The present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size. Design: The Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafe ́s. ANOVA with post hoc Tukey’s B and T tests were used to distinguish differences between dining venues and associated institutions by size. Setting: The study was conducted at fifteen US post-secondary institutions, 2009–2011. Subjects: Data presented are from a sample of 175 restaurants and sixty-eight on-campus dining venues. Results: There were minimal differences in dining halls by institution size, although medium-sized institutions as compared with small-sized institutions offered significantly more healthful side dish/salad bar items. Dining halls scored significantly higher than student unions or snack bar/cafe ́s on healthful entre ́es, side dish/salad bar and beverages offerings, but they also had the most barriers to healthful dietary habits (i.e. all-you-can-eat). No differences were found by restaurant type for NEMS-R scores for total restaurant dining environment or healthful entre ́es and barriers. Snack bars had more healthful side dishes (P 5 0?002) and fast-food restaurants had the highest level of facilitators (i.e. nutrition information; P 5 0?002). Conclusions: Based on this evaluation in fifteen institutions, the full campus dining environment provides limited support for healthy eating and obesity prevention. The quality of campus dining environments can be improved via healthful offerings, providing nutrition information and other supports to facilitate healthy eating and prevent unwanted weight gain

    Multilevel Structural Equation Modeling of Students’ Dietary Intentions/Behaviors, BMI, and the Healthfulness of Convenience Stores

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    When dietary behaviors are habitual, intentions are low, and environmental cues, such as the consumer food environment, might guide behavior. How might intentions to eat healthily and ultimately actual dietary behaviors, be influenced by the consumer food environment (including the availability and affordability of healthy foods) in convenience stores? This study will determine pathways between the healthfulness of convenience stores and college students' dietary intentions/behaviors, and body mass index (BMI)
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