Digital Commons Network^™

Design Thinking As A Common Language Between Higher Education And Employers, Johnna Denning-Smith

Dissertations

This qualitative study explores student skill preparedness for the work force through semi-structured interviews and focus groups with current college students, faculty members, and employers. Responses from study participants were transcribed, coded, and thematically organized into the following four categories of skills that employers seek in recent college graduates: critical thinking skills, resiliency, workplace skills, and discipline specific skills. The findings include participant perceptions of the importance of these skills and whether higher education effectively prepares recent graduates for the workforce. As part of this discussion, design thinking is presented as a bridge between these groups and as a solution …

The Relationship Between Organizational Trauma-Informed Care And Secondary Trauma Symptoms In Staff Members Of Kentucky Domestic Violence Programs, Mary Ellen Foley

Dissertations

This study evaluated secondary traumatic stress (STS) levels in 89 employees from Kentucky’s 15 regional domestic crisis programs to determine whether certain demographic variables predicted STS levels (as measured by the Secondary Traumatic Stress Scale©) and whether employee perception of organizational trauma-informed care practices (as measured by the Ticometer©) reduced levels of STS. Results of a multiple regression analysis indicated that personal trauma history severity did significantly impact STS levels. In this way, the current study rejected the null hypothesis. Results also indicated that the more the employee perceived the organization to adopt and execute trauma-informed care practices, the lower …

Foodism In Ireland 2019: Feeding Foodie Philosophy Or Showing A Shift In Contemporary Food Culture?, Sinéad Reil

Dissertations

“Everybody eats and drinks; yet only few appreciate the taste of food”

Confucius (551- 479BC).

This research study examines contemporary food culture in Ireland through the phenomenon of foodism and the habits and traits expressed through the subculture of foodies. Elements and actors of the Irish foodscape are also considered. Other topics it discusses are Irish food history, Ireland’s gastronomical global position and the modern Irish chef.

The thesis defined foodism as: “A keen or exaggerated interest in food, especially in the minute details of preparation, presentation, and consumption of food” (‘Foodism’, 2018a). In order to answer the five sub-research …