Publications by authors named "R C Hatch"

Two case studies of parenting programs for parents of children 0 to 36 months of age, developed and implemented by Save the Children/Ministry of Health/Khesar Gyalpo University in Bhutan and UNICEF Zambia, were conducted by an independent research group. The focus was on how program delivery and scale-up were revised on the basis of feedback from implementation research. Feedback on workforce delivery quality was based on observations of deliveries using a monitoring form, as well as survey and interview data collected from the workforce.

View Article and Find Full Text PDF

Background: The clinical significance of foot and ankle bone marrow edema (BME) is poorly understood.

Methods: Magnetic resonance imaging (MRI) and the visual analog scale (VAS) pain scores were collected for 17 runners who participated in the Twin Cities Marathon, immediately postmarathon and at a 6-week follow-up. Bone marrow edema lesions were classified using lesion frequency, anatomical location, and grading scale change to calculate a BME score for each affected bone.

View Article and Find Full Text PDF

Two case studies of parenting programs, aiming to improve parenting practices and child development outcomes, and implemented by Save the Children/Ministry of Health/Khesar Gyalpo University in Bhutan and Boston College/University of Rwanda/FXB in Rwanda, respectively called Prescription to Play and Sugira Muryango, were conducted by an independent research and learning group. Implementation research focused on the workforce, a crucial but little-studied element determining the success of programs going to scale. Mixed methods were used to examine their training, workload, challenges, and quality of delivery.

View Article and Find Full Text PDF

Quantifying the digestibility of proteins in cereal grain is important for assessing and improving the nutritional quality of the grain after ingestion. This trait is particularly important for sorghum since the grain protein is known to be less digestible after wet cooking compared to other cereals. The reduced digestibility contributes to malnutrition in regions where sorghum is consumed as a staple food.

View Article and Find Full Text PDF