Publications
Ecological Factors Affecting Infant at Work Policies and Programs in University Setting
DeMaria AL, Wierenga M, Kelly K, Smith S, Bohning A, Bauman T, Schwab-Reese L.
Findings offer practical recommendations and strategies to improve work/life balance among parents transitioning back to work in a university environment. Findings also provide insight into the feasibility of family-friendly workplace policies and environments. Additionally, findings provide a framework for other organizations to implement similar Infant at Work programs to improve employee work/life balance.
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DOI: 10.1002/1348-9585.12248
Older US Adults Like Sweetened Colas, but Not Other Chemesthetic Beverages
Wierenga, M; Crawford, C; Running, C;
Many older adults suffer from difficulty swallowing thin beverages like water or coffee. To improve swallowing safety, beverages are typically thickened. This creates a new problem: the thickened beverages can be disgusting. New research suggests chemesthesis, particularly spiciness, carbonation, or intense sourness, could improve swallowing without the need for thickeners. Sweetened, carbonated colas were the best-liked of the beverages.
DOI: 10.1111/jtxs.12549
A Qualitative Investigation of Individual, Interpersonal, and Institutional Contributions to Postpartum Work-Family Balance
Schwab-Reese, L; Kelly, K; Bauman, T; Wierenga, M; Smith, S; Bohning, A; DeMaria, AL.
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Managing personal and professional responsibilities may be challenging during the postpartum period, as employees navigate new roles, responsibilities, and family dynamics. The purpose of this paper was to understand the work/life balance experiences of diverse stakeholders and identify opportunities to improve the work environment.
DOI: 10.4148/2572-1836.1144
Salivary flow and turbidity development inconsistently associated with lower taste
intensity of vegetables and juices
Davis, L; Lee K; Wierenga, M; Running, C
Vegetables are recommended as part of a healthy diet, but the poor taste of vegetables prevents adequate consumption. Unfortunately, the same phytochemicals that produce aversive taste qualities are often also responsible for purported health benefits in these foods. Prior work indicates that some salivary proteins may bind and reduce the taste intensity of bitter phytochemicals, offering a possible mechanism to reduce their aversiveness. In this study, we investigate whether the taste intensity of vegetable juices and two chopped vegetables was related to saliva properties that can measure or alter salivary protein content.
