Developing a Citizen Volunteer Lake Monitoring Program for the Flathead Basin in Northwestern Montana for the early Detection and Prevention of the Introduction of Zebra Mussels and other Aquatic Invasive Species (AIS)

Preventing the introduction of aquatic invasive species (AIS) like zebra and quagga mussels in the U.S. is a high priority. This Capstone demonstrates zebra and quagga mussels are of concern as aquatic invasive species and a volunteer monitoring and intervention program is an effective means for early detection of AIS. This Capstone developed an AIS citizen volunteer lake monitoring program consistent with other programs concerned about AIS prevention and early detection. This Capstone concludes implementing such a voluntary program will help reduce the spread of zebra and quagga mussels and will provide early detection information to appropriate agencies empowered with response actions if species are found.

Crossing Blurred Lines: A Training Program to Train Teachers in Appropriate Sexual Boundaries

Boundaries between students and teachers were once clearly defined. Students only interacted with their teachers at school. Currently, however, boundaries are becoming increasingly unclear. As technology advances, students have more venues to interact with their teachers. In addition, teachers are asked to take on more roles in their students' lives. A significant number of teachers and students engage in inappropriate relationships and the possible damage to students is high. Unfortunately, current training programs do not adequately address how teachers can maintain appropriate boundaries with their charges. This paper outlines a proposal for a new training program to fill this gap. This program utilizes training techniques that have been shown to be useful for adult learners as it helps teachers establish and maintain boundaries as well as incorporating elements of effective prevention programs.

Restaurant Health and Hygiene: A Model Program with Theory-Based Guidelines for Implementation

Poor hygienic practices and illness of restaurant employees are major contributors to the contamination of food and the occurrence of food-borne illness in the United States, costing the food industry and society billions of dollars each year. Risk factors associated with this problem include lack of proper handwashing; food handlers reporting to work sick; poor personal hygiene; and bare hand contact with ready-to-eat foods. However, traditional efforts to control these causes of food-borne illness by public health authorities have had limited impact, and have revealed the need for comprehensive and innovative programs that provide active managerial control over employee health and hygiene in restaurant establishments. Further, the introduction and eventual adoption by the food industry of such programs can be facilitated through the use of behavior-change theory. This Capstone Project develops a model program to assist restaurant owners and operators in exerting active control over health and hygiene in their establishments and provides theory-based recommendations for the introduction of the program to the food industry.