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Description
Thousands of children are being injured every day in bicycling accidents. Interventions, like Safe Routes to School, are currently in place to combat injury rates by providing programs to teach children safe biking behaviors. In order to develop effective behavioral change programs, behavior and the components of which it is composed must be understood. Attitudes, subjective norms, and self-efficacy are important predictors of intention to perform a behavior. The purpose of this study was to ascertain the extent to which attitude, subjective norms, self-efficacy, and bike rodeo participation explain third through eighth graders' intentions to bike safely. These constructs were tested using a survey research design in a purposive sample of fifty-seven third through eighth grade students in Safe Routes to School schools in the Southwest. Students took an online survey in the computer lab at their respective schools supervised by a teacher. The study found attitudes to be comprised of three factors: happy/safe, not afraid, and calm. Overall, the model explained approximately 71% of the variance in children's intentions to bike safely, R2=.749, Adjusted R2=.713, F(7, 49)=20.854, p<.01. The significant predictors were happy/safe attitudes, subjective norms, self-efficacy, and a quadratic self-efficacy term explaining 10% (p=.019), 28% (p<.01), 18% (p<.01), and 15% (p<.01) respectively. The results of the study can be used to create future and improve current bike safety interventions for children.
ContributorsPayton, Kayla G (Author) / Rodriguez, Ariel (Thesis advisor) / Tyrrell, Timothy (Committee member) / Maruyama, Kenichi (Committee member) / Arizona State University (Publisher)
Created2011
Description
Cuisines are becoming increasingly significant in a tourist's experience and as such looking into different cuisines and their effects on the tourist's destination provides strong indicators of the outlook for the destination. Metropolitan areas within the United States have a history of being known for specific food items as well as types of cuisines. This study explores the Metropolitan area of New Orleans and the cuisine specific to this region: the Creole cuisine. A mixed methods approach was used to identify the Creole cuisine within the New Orleans area as both a regional cuisine and as a culturally significant cuisine, within the context of the United States of America. Once established, and through the help of the local New Orleans' Convention and Visitors Bureau, an online questionnaire was distributed to individuals that had shown an interest in visiting the New Orleans area. The questionnaire identified the characteristics of the Creole cuisine and the respondents' most recent trip to New Orleans. The Brief Sensation Seeking Scale, adjusted for cuisine tourism, provided a categorical separation of the respondents into three groupings: "Foodies", "Semi-foodies", and "Non-foodies". Two important findings emerge from this study, the cultural significant cuisine segmentation model and the foodie scale. These two findings allow for an in depth look at characteristics of regional cuisines and food tourists, while providing a way to predict food characteristics of both destination and individual.
ContributorsSeery, Paul S (Author) / Tyrrell, Timothy (Thesis advisor) / Timothy, Dallen (Committee member) / Beezhold, Bonnie (Committee member) / Arizona State University (Publisher)
Created2010