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DOES NUTRITION KNOWLEDGE MODERATE THE ASSOCIATION BETWEEN PERFECTIONISM AND EATING DISORDER SYMPTOMATOLOGY?
Title
DOES NUTRITION KNOWLEDGE MODERATE THE ASSOCIATION BETWEEN PERFECTIONISM AND EATING DISORDER SYMPTOMATOLOGY?
Creator
Schwartz, Natalie
Date
2017, 2017-05
Description
The trait of perfectionism is a psychological factor linked with the development of disordered eating, though the relation is unclear with...
Show moreThe trait of perfectionism is a psychological factor linked with the development of disordered eating, though the relation is unclear with some studies pointing to perfectionism as a predictor of eating disorder symptoms, while other studies have failed to find a statistically significant association. These discrepant findings suggest a need for understanding other factors that could be impacting the association. Research has suggested that individuals with eating disorders perform better than controls on knowledge of sources of nutrients and that while individuals with eating disorders spend more time reading about nutrition, this knowledge tends to be selective and skewed towards the aspects that maintain the eating disorder. The current study aimed to investigate the role of nutrition knowledge as a factor that may significantly influence the association between perfectionism and disordered eating attitudes. College women (N=122) completed several questionnaires related to disordered eating, nutrition knowledge, and perfectionism. The main research questions were: 1) whether perfectionism was related to disordered eating attitudes, 2) whether nutrition knowledge was related to disordered eating attitudes, and 3) whether nutrition knowledge moderated the relation between perfectionism and disordered eating attitudes. Results supported a positive association between perfectionism and disordered eating attitudes, in line with previous research. Despite a non-significant association between nutrition knowledge and disordered eating attitudes, there was found to be trend level significance (p<.07) for one moderation model. Specifically, the model assessing overall body dissatisfaction accounted for 33.34% of the variance, with a significant main effect for the level of perfectionism,suggesting the greater the degree of perfectionism traits, the greater the level of body dissatisfaction. While more research is needed to further develop an understanding of the link between perfectionism and disordered eating, nutrition knowledge is one possible avenue to explore in order to develop more effective prevention and intervention efforts.
M.S. in Psychology, May 2017
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INVESTIGATION OF ANION EXCHANGE MEMBRANES FOR ELECTROCHEMICAL ENERGY CONVERSION AND STORAGE SYSTEMS
Title
INVESTIGATION OF ANION EXCHANGE MEMBRANES FOR ELECTROCHEMICAL ENERGY CONVERSION AND STORAGE SYSTEMS
Creator
Wang, Lihui
Date
2017, 2017-05
Description
The alkaline stability of poly (arylene ether) backbones in anion exchange membranes (AEMs) derivatized with quaternary benzyl N, N-...
Show moreThe alkaline stability of poly (arylene ether) backbones in anion exchange membranes (AEMs) derivatized with quaternary benzyl N, N- dimethylhexylammmonium (DMH+) and trimethylammonium (TMA+) cation groups were investigated in poly (2,6- dimethyl 1,4-phenylene) oxide (PPO) and Udel® polysulfone (PSF) polymers. Previous studies have demonstrated that quaternary ammonium and phosphonium groups trigger backbone degradation in commercially available poly (arylene ether)-based AEMs, despite the base polymers’ resilience to alkaline solutions. Herein, I demonstrate that the electron withdrawing or donating character in the poly (arylene ether) backbone ultimately dictates whether the prepared AEMs will become brittle in alkaline media due to cation-triggered backbone degradation (Arges, Parrondo, Johnson, Nadhan, & Ramani, 2012a; Christopher G. Arges, Lihui Wang, Javier Parrondo, & Vijay Ramani, 2013). Mitigation of cation-triggered backbone degradation was only achieved when electron withdrawing substituents (not including the cation), such as sulfone or bromine, were eliminated from the polymer backbone (or, alternately, when electron donating groups were present). Hence, PPO AEMs prepared through chloromethylation, rather than free radical bromination, were resistant to backbone hydrolysis in alkaline media because each cation-functionalized repeat unit had two electron-donating methyl groups rather than a single methyl group. This study presents some design rules for preparing mechanically stable poly (arylene ether) AEMs from low cost, commercially available polymers for alkaline electrochemical devices.
Ph.D. in Chemical Engineering, May 2017
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