The purposes of this study were (1) to determine the immediate effects, if any, on marital adjustment of a marital enrichment program entitled Marital Skills Training. Program (MSTP); (2) to determine the residual effects, if any, on marital adjustment after MSTP had been terminated; and (3) to determine the differences, if any, in the effect on marital adjustment of an on-going group and extended session group using MSTP. Measures of marital communication and marital adjustment served as the dependent variables while the MSTP training served as the independent variable. Instruments used for data collection were the Marital Adjustment Test (Short Form), the Primary Communication Inventory, and the Semantic Differential. The study concluded that teaching marital communication skills in a conjoint couples' group in an on-going setting is an effective way to increase marital adjustment. However, the passage of time appears to be a necessary factor in integrating MSTP into behaviors which affect marital adjustment since the significant increase did not appear until five weeks following training and was found to exist only in the On-going training group.

The problem of this study was the ingestion of certain foods and their observed effects on behavior. The purpose of the study was to investigate the possible relationships between specific foods and (1) weight loss and gain; (2) hunger urges; (3) depression scores; (4) hand-eye coordination; (5) short-term auditory memory; and (6) heart rate. The subject in this study had previously been diagnosed as having sensitivities to certain foods. To determine the effects of certain foods on the subject a repeated measure design was employed. Specifically, an A-B-B-A-B-A design was used where A phases represented a 6-day period in which the subject ate foods to which she was sensitive. During earlier testing, the subject was found to be sensitive to corn, citrus fruit, pork, lamb, carrots, nuts, watermelon, and pineapple. These foods were found to induce irregular psycho-behavioral and physiological characteristics upon repeated and systematic testing procedures. Her nonreactive foods include fish, chicken, most green and yellow vegetables, bananas, cantaloupe, pears, apples, strawberries, and blueberries.