The purpose of this study was to analyze the individual reasoning of
24 adults as they made decisions for two communities regarding municipal
wastewater treatment. The two western Oregon communities were both
responding to notices from governmental agencies of higher environmental
standards for the purification of wastewater before it could...
The purpose of this study was to: (a) determine the design features of the physical learning environment that support and enhance collaborative, project-based learning at the community college level; and (b) to gain an understanding of the rationale for the selection of the features. The characteristics of the physical environment...
Individuals with Senile Dementia of the Alzheimer Type (SDAT) are up to four times more likely to sustain an accidental fall than their non-demented peers. The cause(s) of this elevated risk, however, has not been determined. Prior to the design of balance retraining programs, researchers need to uncover the nature...
This research sought to "get at" students' understandings of their own racial identity development. The limited degree with which participants have been heard and honored in research activities points to the need to inquire about their experiences first-hand, respect their stories, and consider their voices among, or in spite of,...
Critics of higher education urge educators to transform their institutions so as to align them with the needs of the twenty-first-century learner. However, colleges desiring to survive in a rapidly changing external environment often discover they must first find a way to make
fundamental changes in their institutional culture. Some...
Foodservice systems management (FSM) has had impact on the role of dietitians,
not only in the United States (US), but also in Korea. The purpose of the study
was: (1) to delineate and identify the acceptable FSM competencies for Korean
dietitians (KDs), (2) to identify factors which influenced the Korean...
The purpose of this two phased study was to determine the challenges to
implementing food safety and hazard analysis and critical control point
(HACCP) in school foodservice and the adherence to food safety
procedures in 15 schools. In phase one, food safety and HACCP
procedures were studied utilizing a focus...