The identification of alcohol intoxication by police
The identification of alcohol intoxication by police
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DOI：
10.1111/j.1530-0277.2001.tb02290.x
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发表时间：
2001-06-01
影响因子：
3.2
通讯作者：
Carpenter, JA
中科院分区：
文献类型：
--
作者：
Brick, J;Carpenter, JA
背景资料：警察、调酒师、社会接待员和潜在乘客对酒精中毒的识别是预防酒精相关驾驶事故的重要问题。本研究旨在探讨警察对录像中目标饮酒者清醒程度的正确识别和评定能力。方法：要求评定者确定（1）目标饮酒者是否一直在饮酒，（2）是否“可以”再给目标提供一杯酒，（3）目标饮酒者是否“可以”开车。获得了每个评估目标的评分者置信度评分，以及评分者的人口统计学特征。结果：通过使用前述方法，准确地将饮酒者定位为低（0.08-0.09%）、中（0.11-0.13%）和高（0.15-0.16%）血液酒精浓度（BACs）。在较低的BAC，大多数警察无法确定目标是否喝酒。评分员“相当肯定”的目标在0.15-0.16%的范围内一直在喝酒，“不确定”他们是否应该提供另一种饮料或驾驶carc.Conclusions：评分员的能力，可靠地确定目标饮酒者谁是过于醉酒驾驶安全，直到BAC相对较高。这些结果表明，预防措施必须集中在改善潜在的酒后驾车者的行为观察。调酒师和社会主机的影响进行了讨论。
Background: The identification of alcohol intoxication by police, bartenders, social hosts, and potential passengers is an important issue in the prevention of alcohol-related driving accidents. This study examines the ability of police officers to correctly identify and make ratings of the sobriety of target drinkers presented on video.Methods: Raters were asked to determine (1) whether the target drinker had been drinking alcohol, (2) whether it was "okay" to serve the target another drink, and (3) whether the target drinker was "okay" to drive. A rater confidence score for each target evaluated, as well as demographic characteristics about the raters, was obtained.Results: Drinkers were accurately targeted to low (0.08-0.09%), medium (0.11-0.13%), and high (0.15-0.16%) blood alcohol concentrations (BACs) by using a method previously described. At lower BACs, most police officers were unable to identify whether or not targets had been drinking. Raters were "pretty sure" that targets in the 0.15-0.16% range had been drinking and "not sure" whether or not they should be served another drink or drive a car.Conclusions: The ability of raters to reliably identify target drinkers who were too intoxicated to drive safely was not obtained until the BACs were relatively high. These results suggest that prevention measures must focus on improving behavioral observations made of potential drunk drivers. Implications for bartenders and social hosts are discussed.