Browsing by Author "Cox, Heather"

Now showing 1 - 4 of 4
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    Agricultural Practices Attitudes and Perceived Risk Study
    Harrison, Lauren V.; Rideout, Steven L.; Strawn, Laura K.; Cox, Heather (Virginia Tech, 2023-12-11)
    Though the existing literature does not provide evidence to suggest that genetically modified foods are worse for humans and the environment than organically grown foods, a general tone exists from the public expressing primarily distrust and negativity towards genetically modified organisms (GMOs), pesticides, and growth hormones. This can result in fear/distrust around food, damage to the agriculture industry, and misinformed nutrition advice, leading to further negative outcomes. The purpose of this project was to formally understand the consumer’s attitudes and perceived risk in relation to their knowledge about common agricultural practices, specifically genetic engineering of food. Additionally, the project aimed to identify if there is a correlation between the occurrence of disordered eating/dieting and knowledge, attitudes, and perceived risk of genetically modified organisms. One hundred thirty participants volunteered to take a survey which gathered basic demographic information, prevalence of dieting/disordered eating and eating disorder diagnosis, general knowledge of GMOs and their attitudes and perceived risk in relation to human health, nutrition, and environmental impact. The results provide trends of high self-confidence in knowledge about GMOs, moderate-to-low actual knowledge, neutral-to-negative overall attitudes, and moderate-to-high overall perceived risk. The trends suggest that increasing levels of inaccurate knowledge on the topic of GMOs correlate with increasing negative attitudes towards GMOs. Those diagnosed with an eating disorder reported the highest prevalence of fear of GMOS, followed by those who engaged in dieting or disordered eating. The evidence gives way to the idea that individuals who have a higher involvement in following diets or engaging in disordered eating behaviors are more likely to feel fearful of agriculture- and food-related practices. Based on the findings of this study, a call for improved education dissemination strategies is indicated.
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    Lessons Learned during the Transition to Online Learning
    Anderson, Angela S.; Cox, Heather; Eaton, Renee; Rockwell, Michelle S.; Girmes-Grieco, Nicolin; Jaskowak, Daniel; Good, Deborah J. (2021-02-05)
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    Lessons Learned during the Transition to Online Learning in a University Nutrition and Exercise Department
    Anderson, Angela S.; Cox, Heather; Eaton, Renee; Girmes-Grieco, Nicolin; Rockwell, Michelle S.; Good, Deborah J. (InTech Open, 2023)
    In the spring semester of 2020, the COVID-19 pandemic led to an unprecedented shift from face-to-face learning to an instantaneous online learning environment. At the time, the department of Human Nutrition, Foods, and Exercise (HNFE) at Virginia Tech had few online class offerings. Twenty-nine Spring 2020 HNFE classes were transitioned from traditional face-to-face offerings to online delivery models. Many members of the HNFE faculty have strong pedagogical training, but the immediate pedagogical shift in the middle of the semester gave little time for adequate course design geared toward online learning. As such, the purpose of this study was to evaluate student perceptions of the transition to online learning. A departmental survey employing quantitative and qualitative questions was used to assess students’ learning experiences in the spring of 2020 and then re-employed at the conclusion of the Fall 2020 semester to re-assess students’ online course experience and identify if the department was improving in online course delivery. An additional component of the survey specifically evaluated students’ self-perceived motivation for learning. Examples of educational and logistical strategies in online learning environments implemented by instructors and findings of students’ experiences from both surveys will be shared.
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    Pre-Consumer Food Waste at Three Dining Facilities
    Span, Kati A. (Virginia Tech, 2012-05-29)
    The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the food waste was then written on tracking sheets and entered into an online database. The tracking sheet and database contained information on: product description (i.e. food type), reason for waste, weight of food (lbs), disposal method (compost/food scraps, diverted, or trash), and any related comments. Waste analysis included aggregating weekly data by total waste (lbs), facility, food type, food groups of MyPlate, and reason for food waste. Quantitative results from this study reveal that thousands of pounds of food waste are disposed of each week, especially for proteins and grains. Results derived from qualitative interviews and focus groups indicated that waste tracking is beneficial for staff buy-in, creating waste standards to improve efficiency, and adjusting food production schedules. Implications from these results indicate ability to help guide policy and practice, and provide insight into major contributors of institutional food waste.