Social and Behavioral Sciences Commons^™

Conceptualising Multiple Conditions In Australia: First Steps To Systemic Change To Meet The Needs Of People With Serious Long-Term Illnesses, Christine F. Walker

Patient Experience Journal

Since the 1970s greater numbers of people are now living with several serious long term illnesses. These include rarer genetic conditions and ‘lifestyle conditions’ as well as those of an idiopathic nature. This article examines the growing need for new terms and concepts that reflect the changes in the lives of people living with long-term serious illnesses.

Members of the Chronic Illness Alliance attended a workshop where they presented their experiences and views of living with multi-morbidities. Consumers were concerned about treatment side-effects, polypharmacy, adverse events and the need for coordinated care. Following this workshop, the Chronic Illness Alliance undertook …

Cross-Sectional Assessment Of Safety Culture Perceptions And Safety Behavior In Collegiate Aviation Programs In The United States, Daniel Kwasi Adjekum, Julius Keller, Micah Walala, John P. Young, Cody Christensen, Randal J. Demik, Gary J. Northam Ph.D.

International Journal of Aviation, Aeronautics, and Aerospace

A cross-sectional quasi- mixed-method approach was used to determine the relationships between safety culture perceptions and safety reporting behavior among flight students with and without certified flight instructor (CFI) ratings. Respondents (n=259) were recruited from five collegiate aviation programs in the US and took part in the study. Survey Items adopted from the Collegiate Aviation Perception of Safety Culture Assessment Survey (CAPSCAS) were validated using factor analysis analyzed for reliability before use in the study. Researchers sought to find out if the safety reporting behavior (reporting frequency) of respondents could be predicted from their safety culture perceptions. Pearson’s …

Consumers’ Reactions To Sanitation In Casual Dining, Quick-Service, And Fine Dining Restaurants, Haeik Park, Barbara Almanza

Hospitality Review

Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty …