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Дисертації з теми "Knowledge of foot"

Автор: Grafiati

Опубліковано: 7 червня 2025

Оновлено: 2 серпня 2025

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1

Stone, Elizabeth, and Elizabeth Stone. "Primary Care Providers' Knowledge of Strategies to Prevent Diabetic Foot Ulcers." Diss., The University of Arizona, 2017. http://hdl.handle.net/10150/625630.

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Background: Screening for Diabetic Foot Ulcers in the primary care setting can lead to good outcomes for patient and prevent diabetic foot ulcers. Annual screening can detect high-risk patients who are more prone to develop foot ulcers. These patients should then be screened with every visit to prevent a major complication of diabetes, which is a diabetic foot ulcer. Objective: To promote foot examinations in the primary care setting for patients with diabetes who are at high risk of developing a diabetic foot ulcer. Design: A quantitative methodology applying a quality improvement (QI) mo

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2

Walker, Sherrie K. "Effects of instruction on knowledge and practices of foot care in diabetics." Virtual Press, 2001. http://liblink.bsu.edu/uhtbin/catkey/1204485.

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The purpose of this study was to determine if there was a difference in physical selfconcept due to level of physical activity or the subject's frame of reference. Participants included female students in two HSC-160 courses and members of the Ball State University women's softball, field hockey, and basketball teams in the fall of 2000. The study was conducted using a demographic questionnaire, the Physical Self-Description Questionnaire (PSDQ), and a physical activity log. Subjects received instructions to complete the PSDQ comparing themselves to either someone more physically fit or less p

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3

Martinez, Nelda C. "Development of a foot care knowledge test for elderly people with diabetes /." The Ohio State University, 1992. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487776801319014.

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4

Taspunar, Ceren Sultan, and Raniah Al-Sammak. "Diabetespatienters behov av kunskap och undervisninggällande primär prevention av fotsår. : En litteraturstudie." Thesis, Malmö universitet, Malmö högskola, Institutionen för vårdvetenskap (VV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-42255.

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Bakgrund: Diabetes mellitus är en kronisk sjukdom som ökar över hela världen. De drabbade individerna får diabetesrelaterade komplikationer som uppkommer vid sjukdomen, bland annat fotkomplikationer såsom fotsår som är vanligt förekommande. Komplikationerna leder till stort lidande för personen. Förutom att det leder till lidande för personen så medför det stora kostnader för hälso- och sjukvården. Uppkomst av fotsår kan motverkas och förhindras genom kunskap och utbildning. Syfte: Författarna vill i denna litteraturstudie belysa diabetespatienters behov av kunskap och unde

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5

Andersson, Cathrina, and Linn Nyström. "Fotsår hos patienter med diabetes : Sjuksköterskors preventionsstrategier för att reducera utvecklingen av fotsår hos patienter med diabetes-En litteraturstudie." Thesis, Högskolan i Gävle, Avdelningen för vårdvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-34588.

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Bakgrund: Diabetiska fotsår, ”Diabetes foot ulcer” (DFU) är ett globalt hot mot personer med diabetes på grund av de komplikationer som kan uppkomma som en efterföljd av diabetes. Neuropati är en vanlig följdsjukdom till diabetes vilket medför risken för DFU. Neuropati orsakar nedsatt känsel i underben och fötter vilket kan medföra att patienten inte känner föremål i skorna som skaver och trycker mot fötterna som kan orsaka DFU. Syfte: Syftet med litteraturstudien var att beskriva sjuksköterskors preventionsstrategier för att reducera utvecklingen av fotsår hos patienter med diabetes. Metod: D

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6

Thunberg, Stina, and Sofia Hellenberg. "Knowledge and practices regarding foot care among patients with Type 2 diabetes in Ho Chi Minh City, Vietnam : A quantitative study." Thesis, Uppsala universitet, Institutionen för folkhälso- och vårdvetenskap, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-215325.

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Introduction: Previous research shows that knowledge and practice was low in type 2 diabetes patients and that women had better practice/self-care than men. Aim: The aim of this study was to investigate the knowledge and practices regarding foot-care among patients with type 2 diabetes in Ho Chi Minh City, Vietnam, and also investigate if there was any difference between genders in knowledge and practicing of foot care. Method: This study was a descriptive and cross-sectional design with quantitative method. The data was collected at the out-patient clinic of the University Medical Center in H

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7

Hao, Qian. "A Geospatial Web Approach to Exploring Online Epidemiological Information." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313588171.

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8

Tarannum, Rubab. "Food hygiene knowledge, attitudes and practices of food handlers in Bangladeshi homes." Thesis, Linnéuniversitetet, Institutionen för hälso- och vårdvetenskap (HV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104865.

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Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data we

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9

Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as cont

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10

Jackson, Valerie. "Food safety knowledge and practices in Irish homes." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428810.

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11

Landess, Mark W. "Examining the role of food bank knowledge, healthy food behaviors, and depression on family food insufficiencies." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16300.

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Master of Science<br>School of Family Studies and Human Services<br>Farrell J. Webb<br>The Food Sufficiency Status Model is a conceptual model that was devised to help explain why some individuals are at an increased risk of becoming food insufficient. This model proposes that there are four factors that can influence an individual’s food status they are—demographics, family status/household size, food risk factors, and depression. This study uses data from the National Health and Nutrition Examination Survey (NHANES, 2007-2008)—Flexible Consumer Behavior Survey Module (n = 3,413), collected b

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12

Shaw, Alison. "What are 'they' doing to our food? : expert and lay understandings of food risks." Thesis, University of Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343304.

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13

Piazza-Waggoner, Carrie. "Burn prevention knowledge an assessment of restaurant servers /." Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=2128.

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Thesis (M.A.)--West Virginia University, 2001.<br>Title from document title page. Document formatted into pages; contains v, 42 p. Vita. Includes abstract. Includes bibliographical references (p. 25-26).

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14

Zawahri, Krasuna Sereen Monged. "KENT STATE UNIVERSITY STUDENTS’ PERCEPTION AND KNOWLEDGE REGARDING ORGANIC FOOD." Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1461075988.

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15

Lambert, Claire. "Young children's fast food brand knowledge, preference and equity." University of Western Australia. Faculty of Economics and Commerce, 2009. http://theses.library.uwa.edu.au/adt-WU2009.0116.

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Today's children are a multi-billion dollar consumer market that not only has the power to spend their own money but directly influences the spending for household consumer purchases. They present an extremely healthy and potentially long term wealthy consumer market for marketers to target and reap the benefits from their loyalty. However, the area of young children's consumer behaviour is significantly under researched. Very little is known about how young children develop preferences, make brand choices, and develop equity towards a brand. This study investigates the brand knowledge element

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16

Anderson, Annie S. "Food and nutrition during pregnancy : attitudes, knowledge and practice." Thesis, University of Aberdeen, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.384839.

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In order to test the hypothesis that pregnant women are responsive to nutrition education aimed at altering dietary behaviour (irrespective of social or demographic consideration) four studies were conducted on women resident in Aberdeen. Valid and reliable methods of assessing nutrition knowledge, attitudes to healthier eating (based on the Theory of Reasoned Action model) and dietary intake were developed from a number of formative research and pilot studies carried out in the local population. The results from the major studies indicated that women change their diets during early pregnancy

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17

Luke, Anna K. "Examining differences in parent knowledge about pediatric food allergies." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1555324911098815.

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18

Ingram, Lorna Theresa. "Knowledge, Attitudes, and Beliefs about Food Additives and Obesity." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7666.

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Knowledge, Attitudes, and Beliefs about Food Additives and Obesity by Lorna Theresa Ingram MS, Long Island University, 2007 BA, Florida International University, 1999 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Walden University November 2019 Obesity is a chronic health problem that affects the health and well being of its population. The purpose of this cross-sectional, descriptive study was to examine whether there is a relationship between individuals’ knowledge, attitudes, and beliefs regarding food additives and obesity. The res

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19

Rogers, Jennifer Lee. "College students' nutrition labeling knowledge and behavior /." View online, 1995. http://repository.eiu.edu/theses/docs/32211998781343.pdf.

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20

Clark, Michelle L. "Relationships among television food advertisements, children's food requests, parental attitudes and knowledge about nutrition, and parental food purchases." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399624295.

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21

Green, Trevor David. "Food Safety Practice and Food Safety Knowledge in Australia's Retail Food Businesses: Levels, Gaps and Directions for Reform." Thesis, Griffith University, 2009. http://hdl.handle.net/10072/365584.

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Food safety is one of the World Health Organisation’s (WHO) top ten priorities (WHO 2008). The WHO (1999a) estimates that the incidence of diarrhoeal diseases alone is 4000 million cases per year worldwide indicating serious underlying food safety problems. WHO (1999a) also advises that contaminated food contributes to 1.5 billion cases of diarrhoea in children each year, resulting in more than three million premature deaths. These food-borne deaths and illnesses are shared by both developed and developing nations (Centre for Science in the Public Interest 2005). Food poisoning remains a s

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22

Katirji, Sarah. "Knowledge and Perception of Organic Foods in College Students with Varying Demographics." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492129139206293.

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23

Lee, Yee Ming. "Investigation of food allergy training and child nutrition professionals’ knowledge and attitudes about food allergies." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13668.

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Doctor of Philosophy<br>Department of Hospitality Management and Dietetics<br>Deborah D. Canter<br>Junehee Kwon<br>Food allergies affect 1 in 25 school-aged children in the U.S., and Child Nutrition Professionals (CNPs) need more vigilance serving them. To assess CNPs’ knowledge, attitudes about food allergies including barriers to providing food allergy training, as well as current training practices; an online survey was conducted with randomly selected 1,500 CNPs nationwide. The survey instrument was developed based on focus groups, pilot-tested, and sent to the sample via email. About 24%

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24

Valley, William Cameron. "Towards an ecology of knowledge for sustainable food system education." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/51011.

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This study investigates the Land, Food, and Community (LFC) series of core courses within the Faculty of Land and Food Systems at the University of British Columbia (Vancouver) as an example of a sustainable food system education (SFSE) program. SFSE programs are emerging across North America as an alternative approach to developing future professionals within the food system. SFSE programs share common curricular use of systems-based, inter- and trans- disciplinary, experiential learning approaches. The study has two components. The first component focuses on the theoretical framework of the

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25

Horrocks, Andrew John. "Food-sector SMEs and the environment : knowledge, learning and regulation." Thesis, University of Hull, 2005. http://hydra.hull.ac.uk/resources/hull:16063.

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26

Nani, Mercy Oghenerukewe. "RELATIONSHIP BETWEEN NUTRITION KNOWLEDGE AND FOOD INTAKE OF COLLEGE STUDENTS." Kent State University / OhioLINK, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=kent1469155764.

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27

Gillins, Elizabeth Ann. "College students' knowledge and adherence to the food group recommendations /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998880005.pdf.

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28

Crow, Katherine Mizell. "Increasing Knowledge About Food Allergy Management in the Preschool Setting." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4848.

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The prevalence of food allergies is a growing concern in the United States. Approximately 8% of the pediatric population has some form of food allergy. Many of these children are either in the preschool and primary school setting, which is where the majority of allergic reactions occur. If the symptoms of a food allergy reaction are not treated within minutes of exposure, the results can be damaging or fatal. Evidence continues to demonstrate that preschool and school personnel do not feel trained or prepared should a severe reaction arise. The purpose of this evidence-based project was to det

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29

Ryan, Elizabeth. "College students' knowledge of cereal serving sizes." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008ryane.pdf.

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30

Rasnake, Crystal Michelle. "Food Safety Knowledge and Practices of Older Adult Participants of the Food Stamp Nutrition Education Program." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/35652.

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The purpose of this study was to determine food safety knowledge and practices of older adult participants in the Food Stamp Nutrition Education Program (FSNEP) in Virginia. One hundred and sixty-five FSNEP participants were assigned to two possible intervention groups, group one received the food safety lesson from the Healthy Futures Series currently used in FSNEP, while group two received the food safety lesson plus an additional food safety video. FSNEP participants completed food safety knowledge and practices questionnaires at baseline and at the end of FSNEP program. Observations of

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31

Miyazaki, Yoshihiko. "Social knowledge of food how and why people talk about foods /." The University of Waikato, 2008. http://hdl.handle.net/10289/2592.

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Social knowledge about food was investigated from a social contingency perspective (Guerin, 1994, 1998, 2004), a functional linguistic approach that considers language use having functions both to establish 'facts' in order to control listeners, and to maintain social relationships with words. In Study 1, whether people shared knowledge about food or not was examined. One hundred and fourteen New Zealand and 23 Japanese participants were asked to answer free format questionnaires asking the reasons they and others eat or do not eat particular food items. Those answers were categorised into 8

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32

Banham, Deborah Anne Reyner. "The knowledge and uses of food plants in Anglo-Saxon England." Thesis, University of Cambridge, 1990. https://www.repository.cam.ac.uk/handle/1810/272618.

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33

Brown, Paul T. "Food Safety Knowledge of Undergraduate Nutrition Majors vs. Hospitality Management Majors." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492092442420771.

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34

Tracy, Melanie Dawn. "Food prepararion knowledge of males and females of various age groups /." View online, 1993. http://repository.eiu.edu/theses/docs/32211998853205.pdf.

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35

Sandover, Rebecca Jane. "Doing food-knowing food : an exploration of allotment practices and the production of knowledge through visceral engagement." Thesis, University of Exeter, 2013. http://hdl.handle.net/10871/14205.

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The original contribution of this thesis is through its conceptualisations of human more-than- human encounters on the allotment that break down the boundaries of subjectivities. This work extends knowledge of cultural food geography by investigating how people engage with the matter of the plot and learn to grow food. The conceptual tool by which this occurs is set out as processes of visceral learning within a framework of mattering. Therefore this work follows the material transformations of matter across production consumption cycles of allotment produce. This is examined through processes

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36

Wilson, Mardell A. "Dietary fat related knowledge, attitudes, and behaviors among college students /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998882572.pdf.

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37

Mancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.

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Master of Science<br>Department: Diagnostic Medicine/Pathobiology<br>Douglas Powell<br>Folklorama in Winnipeg, Manitoba, Canada is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors as each culture prepares food in their own very unique way. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of E.coli O157 causing 37 illnesses and 18 hospitalizations. Both the Depa

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38

Tso, Mariah. "Dine Food Sovereignty: Decolonization through the Lens of Food." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/348.

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Food deserts are low-income areas lacking access to nutritious and affordable food. Such limited access has various implications for public health, particularly diet-related diseases such as diabetes. Among American Indian communities, diabetes is particularly rampant at nearly twice the rate of white populations in the U.S. On the Navajo Nation, diabetes incidence has been estimated to be as high as 1 in 3. According to the USDA, the majority of the Navajo Nation is considered a food desert. This paper utilizes food sovereignty as a lens for decolonization to identify the underlying causes of

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39

Conley, Lisa. "TALKING FOOD: MOTIVATIONS OF HOME FOOD PRESERVATION PRACTITIONERS IN KENTUCKY." UKnowledge, 2014. http://uknowledge.uky.edu/sociology_etds/19.

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Recent reports detail a rise in the practice of home food preservation in the United States due to economic woes, nutritional concerns, and increasing devotion to local food production.Home food preservation is the processing of foods in order to extend its shelf-life. Current common approaches to preserving foods at home include pressure canning, freezing, drying, water bath canning, and cellaring/storing. Local food production in four Kentucky counties were examined through in-depth qualitative interviews with home food preservation practitioners to yield a rural/urban comparison

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40

Ferri, Annette. "Young people, their parents and their food choices : the impact of an intervention programme to improve food knowledge." Thesis, University of Strathclyde, 2009. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=12397.

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41

Limapornvanich, Chaiyatorn. "Knowledge management and supportive environment : a study of food industry in Thailand." Thesis, University of Surrey, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.604339.

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Knowledge management (KM) is the process of manipulation of organisational knowledge. The success of KM process can return significant benefits, e.g. new opportunities, new business values or competitive advantages, to a company. As a core competitive element, knowledge forms the basis of irul0vation and the innovation process is partly about managing various knowledge components to create new knowledge, ideas and solutions, in order to deal with change. As a result, the KM. process is crucial to fostering and sustaining the innovation performance of a company. In addition, an effective KM pro

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42

Lutz, Alison Eve. "Knowledge, perceptions, and behaviors of Florida Extension agents regarding community food security." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0015641.

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43

Shivers, Sean Alexander. "Utilizing Food Safety Knowledge in Comprehensive Patient Care Among Harlem Hospital Physicians." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7746.

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According to the World Health Organization (WHO), people throughout the world become sick every year from consuming contaminated foods, which impacts countries’ socioeconomic development, straining their healthcare system, travel and tourism, and foreign trade markets. To help alleviate the impact foodborne illness (FBI) has on society, scholars suggest physicians incorporate food safety in their standard work practice. The purpose of this study was to determine if Harlem Hospital physicians utilized food safety knowledge in comprehensive patient care with a diagnosis of FBI, in addition to ho

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44

von, Schaewen Tobias. "Objective and Subjective Knowledge as Determinants for the Attitude towards and Consumption of Eco-labelled Food : The Case of Fairtrade Food." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-227230.

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Eco-labels are increasingly important to certify food that is produced under sustainable conditions. In this paper variables are analysed that are important for consumers’ purchase decisions of eco-labelled food exemplified by the case of Fairtrade products. The focus lies on the distinction between people’s subjective (perceived) knowledge and objective knowledge (actual) about the Fairtrade label. The empirical data for the study was gathered by a survey, which involved a quota sampling of 203 people in Berlin. The results justify the distinction between subjective and objective knowledge. S

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45

Pirie, Katrina Ishbel. "The development of food-based nutrition education and dietary assessment tools for prepubescent children." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340365.

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46

Parkinson, Nancy S. "Educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors, and nutrition training of Indiana school food service directors." Virtual Press, 2005. http://liblink.bsu.edu/uhtbin/catkey/1319832.

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The National School Lunch Program (NSLP) was established to provide meals that would meet one-third of the daily nutritional needs of children. Administrators of NSLP understand the responsibility to address the rising increase of obesity in children today. The purpose of this study was to examine the educational attainment, food and nutrition knowledge, nutrition attitudes, nutrition behaviors and nutrition training of 411 Indiana School Food Service Directors, through the completion of a 50 itemized questionnaire. The hypothesis of this research was to show that the educational attainment of

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Yarrow, Linda K. "Food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention." Diss., Manhattan, Kan. : Kansas State University, 2006. http://hdl.handle.net/2097/159.

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Campbell, Penelope Tracy. "Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was an

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Koukol, Barbara A. "An analysis of state restaurant association member's knowledge about "gleaning" in food recovery." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000koukolb.pdf.

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Thuy, Mai Phuong, and 梅芳水. "Knowledge, Attitude, and Behaviors of the Caregiver of Pediatric Patients with Hand-Foot-Mouth Disease in Vietnam." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/x4uk7z.

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碩士<br>美和科技大學<br>健康照護研究所<br>102<br>Backgrouond: Hand-Foot-Mouth Disease (HFMD) caused by Enterovirus 71, is becoming an important problem of public health in Vietnam. The rate of new cases increases, the epidemic spread in many provinces and there were some deaths, particularly from ages 3 to 5 years old. This disease can be prevented simply by cleaning hands but many caregivers do not have proper knowledge about this disease, as well as effective prevention. Purpose: The purpose of this study was to survey the knowledge, attitudes and behaviors about hand foot and mouth disease of caregivers w

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