Commercial Foods and Culinary Arts. Student Learning Guides.

Science.gov (United States)

Ridge Vocational-Technical Center, Winter Haven, FL.

These 13 learning guides are self-instructional packets for 13 tasks identified as essential for performance on an entry-level job in commercial foods and culinary arts. Each guide is based on a terminal performance objective (task) and 1-4 enabling objectives. For each enabling objective, some or all of these materials may be presented: learning…

Culinary Arts Dictionary 1. Project HIRE.

Science.gov (United States)

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this first of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Culinary Arts Dictionary 3. Project HIRE.

Science.gov (United States)

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this third of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

Culinary Arts Dictionary 2. Project HIRE.

Science.gov (United States)

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this second of three picture dictionary booklets in the Culinary Arts series is intended to assist the learning handicapped student to master the core vocabulary taught in the trade. Intended for individual or small group instruction with minimal supervision, this…

A Cook's Tour: The Journey to Become a Model Culinary Arts Academy

Science.gov (United States)

Bantang, Susan C.

2008-01-01

This article is about how the West Boca Raton Community High School's Culinary Arts Academy achieved national model status as it works to prepare the next generation of culinary artists. The culinary academy, established in 2004, adopted national standards that have served as a foundation for its excellence. In November 2007, the National Career…

Culinary Arts Teachers Manual. Project HIRE.

Science.gov (United States)

Gardner, David C.; And Others

Designed as supplemental material to on-going instruction in the vocational program, this teacher's manual to the Culinary Arts series is intended to accompany three dictionary booklets (available as CE 024 415-417) for use by handicapped students to help them master the core vocabulary taught in the trade. Information presented in the manual…

The Essences of Culinary Arts Students' Lived Experience of General Education Online Learning: An Interpretive Phenomenological Analysis

Science.gov (United States)

Keovilay, Sisavath

2015-01-01

This phenomenological research study explored the lived experiences of culinary arts students learning general education online while enrolled in a face-to-face (f2f) culinary arts class. This research used Interpretative Phenomenological Analysis (IPA) to analyze how culinary arts students, in a not-for-profit Florida University, made sense of…

An Analysis of Massachusetts Department of Elementary and Secondary Education Vocational Technical Education Framework for Culinary Arts and Its Effectiveness on Students Enrolled in Post-Secondary Culinary Programs

Science.gov (United States)

D'Addario, Albert S.

2011-01-01

This field-based action research practicum investigated how students who have completed culinary training programs in Massachusetts public secondary schools perform in post-secondary coursework. The Department of Elementary and Secondary Education has developed the Vocational Technical Education (VTE) Framework for Culinary Arts that outlines…

Student Competency Profile Chart: A Competency Based Vocational Education Instrument.

Science.gov (United States)

Martell, John L.

This document defines, describes usage of, and provides samples of student competency profiles being used in 17 vocational programs at Rutland Area Vocational-Technical Center in Rutland, Vermont. The profiles cover the following programs: auto body, auto mechanics, business/data processing, cabinetmaking, carpentry/masonry, culinary arts,…

Techniques for Eliminating Sex Discrimination from Vocational Education: An Instructor's Guide for Culinary Arts.

Science.gov (United States)

Glick, Georgia S.; Upton, Linda Kulow

This instructor's guide addresses issues of sex bias as they occur in the shop area of the Culinary Arts Program. The first part gives general background by discussing sex discrimination and schools and course enrollments by sex and the Culinary Arts shop at the Minuteman Regional Vocational Technical School, Massachusetts. A second, and much…

The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

Directory of Open Access Journals (Sweden)

Ahmad R. Albattat

2017-06-01

Full Text Available Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU, Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, resource based theory has been exploited for developing conceptual research framework. Data collected using self–administered questionnaire among 110 respondents involving students of Culinary Arts through convenience sampling method. The data analysis has been conducted using frequency, descriptive statistic as well as Statistical Package for Social Science (SPSS16. Results clarified that the culinary art students are aware about the uniqueness of Baba Nyonya food and the average ratio of students who know is overwhelming. The study concluded that the establishment of awareness among students about Baba Nyonya food is crucial related to the fact that Baba Nyonya food has been gradually forgotten.

Delivering and Evaluating On-Line Degree Programs in Culinary Arts/Management: A Survey of Educators and Industry Practitioners

Science.gov (United States)

Ryll, Stefan

2017-01-01

This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key…

Commercial Foods and Culinary Arts. Student Learning Guide.

Science.gov (United States)

Palm Beach County Board of Public Instruction, West Palm Beach, FL.

This student learning guide contains one module for completing a course in commercial foods and culinary arts. It is designed especially for use in secondary schools in Palm Beach County, Florida. The module covers one task, and consists of a purpose, performance objective, enabling objectives, learning activities keyed to resources, information…

Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

Science.gov (United States)

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

OpenAIRE

NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

2016-01-01

The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

Job Expertise: Key to Success for Culinary Arts and JJC

Science.gov (United States)

Burke, Robert P.; Kern, Claude

1974-01-01

An integral part of the culinary arts program at Joliet Junior College (Joliet, Illinois) is the daily business operation of the college cafeteria. The program has been so successful that students sometimes are lured by employment before completion of the two-year program. (EA)

The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students’ Performance after Internship in Private Colleges

Directory of Open Access Journals (Sweden)

Harun Hairuddin

2018-01-01

Full Text Available With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs.

The Effects of Change in Vocational, Technical, and Occupational Education on the Teaching of Culinary Arts in America.

Science.gov (United States)

VanLandingham, Paul G.

Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved…

Career Focus: Culinary Arts--Education for a Taste of Success

Science.gov (United States)

Reese, Susan

2004-01-01

Career and technical education is serving up great opportunities for students in culinary arts programs across the country. According to the National Restaurant Association (NRA), it is estimated that a total of 13.5 million workers will be needed for the rapidly growing restaurant and food-service industry by the year 2014. This article provides…

Carpentry, Culinary Arts Instructor Guide and Curriculums. Bilingual Vocational Education Program.

Science.gov (United States)

Densmore, Roxanne T.

This guide is intended to assist vocational English as a second language (VESL) instructors in teaching courses in carpentry and the culinary arts to residents of Navajo reservations. The first section outlines the rationale and content of the two training programs as well as the basic VESL objectives that they seek to address. The next section, a…

Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design

Science.gov (United States)

Mack, Glenn R.

2012-01-01

The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of…

French in Culinary World

Directory of Open Access Journals (Sweden)

Rila Hilma

2011-10-01

Full Text Available More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international restaurants apply the French menu and cooking. This article presents an overview about the French element in culinary world; starts from its history, kitchen organization, French menu spelling, and French cooking vocabulary. The discussion proceeds library research to compile the data. Later, the art of culinary is interesting to be learned because it contains the classical history of world civilization, in this case French civilization. The issue of cooking trend “nouvelle cuisine” was a masterpiece of one of the greatest chef in his time, Escoffier. French culinary is widely well-known in all over the world because of innovation, creativity, and proud. Those are spirits that we must learn.   

Evolving Curricular Models in Culinary Arts: An Instrumental Case Study of a Technical Field

Science.gov (United States)

Cossio, Allison

2016-01-01

The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…

Culinary Workshop as a Competitive Advantage of Tourism Industry in the South Karelia Region of Finland

OpenAIRE

Lvov, Anatoly

2014-01-01

Culinary workshop is a new form of modern hospitality industry, which combines modern knowledge in tourism industry with culinary tourism. This project is based on the interest of the consumer and his desire to learn something new, get and experience gastronomy traditions through travelling for culinary workshop. Mission of this project is to convey to the consumer new knowledge, new skill, new interest, opportunities in life through culinary art. Culinary workshops will be descri...

Analysis and Design of Web-Based Database Application for Culinary Community

Directory of Open Access Journals (Sweden)

Choirul Huda

2017-03-01

Full Text Available This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the culinary community. This research used literature review, user interviews, and questionnaires. Moreover, the database system development life cycle was used as a guide for designing a database especially for conceptual database design, logical database design, and physical design database. Web-based application design used eight golden rules for user interface design. The result of this research is the availability of a web-based database application that can fulfill the needs of users in the culinary field related to communication and recipe management.

The Promise of Andragogy and Experimental Learning to Improve Teaching of Nutrition Concepts to Culinary Arts Students

Science.gov (United States)

Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P.

2017-01-01

This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…

French in Culinary World

OpenAIRE

Rila Hilma

2011-01-01

More than million foods have been made by people from all over the world in the latest years. People now try to create new cooks and make some creativity on it. Then, cooking which the field is culinary has become an art because it needs an artistic value to decorate the food, a good taste and proper technique in processing delicious food in order to make it a masterpiece. French culinary is as famous as the Eiffel tower in the heart of the country, Paris. Most of fine dining international re...

Analysis and Design of Web-Based Database Application for Culinary Community

OpenAIRE

Huda, Choirul; Awang, Osel Dharmawan; Raymond, Raymond; Raynaldi, Raynaldi

2017-01-01

This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important. Therefore, a web-based database application for the public is important to help the culinary community in communication, searching and recipe management. The aim of the research was to design a web-based database application that could be used as social media for the cu...

A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist

Science.gov (United States)

Bissett, Rachel L.; Cheng, Michael S. H.; Brannan, Robert G.

2010-01-01

Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology[R] is a profession that links skills of culinary arts and food science and technology in the development of food products. An online…

Value Added: Learning Communities, Experiential Process and Student Engagement in Life Long Learning in the Culinary Arts

Science.gov (United States)

Smyth, Thomas J.

2016-01-01

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

The Awareness of Baba Nyonya Food amongst Culinary Arts Students in Management and Science University

OpenAIRE

Ahmad R. Albattat; Liyana Asmara; Nur Aainaa Bakri; Nur Syazwani Norzaman

2017-01-01

Baba Nyonya food is a wonderful combination of Malay and Chinese cuisine with influences from Indonesia, Thailand, India, Holland, Portugal and England. Nyonya food presents the unique identity which combined culture and heritage, adapting ingredients and recipes. The purpose of this study is to find out awareness among Culinary Art students in the Management and Science University (MSU), Shah Alam about Baba Nyonya food, and to identify the uniqueness of Baba Nyonya’s food. In this study, re...

Impact of Service-Learning Experiences in Culinary Arts and Nutrition Science

Science.gov (United States)

Daugherty, Jamie B.

2015-01-01

A grant from a regional nonprofit organization for the 2012-2013 academic year facilitated the revision of an existing course learning objective in a Culinary Nutrition lab course--performing effective culinary demonstrations--to include a service-learning experience. This course is a graduation requirement in a research- and science-based…

Art Appreciation as a Learned Competence: A Museum-Based Qualitative Study of Adult Art Specialist and Art Non-Specialist Visitors

Science.gov (United States)

Bracun Sova, Rajka

2015-01-01

Since Bourdieu, it has been argued that art appreciation requires "knowledge". The focus of this qualitative study was to examine art appreciation as a learned competence by exploring two different groups of museum visitors: art specialists and art non-specialists. The research was conducted at Moderna galerija in Ljubljana. Twenty-three…

Culinary nationalism.

Science.gov (United States)

Ferguson, Priscilla Parkhurst

2010-01-01

Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.

Expertise shapes domain-specific functional cerebral asymmetry during mental imagery: the case of culinary arts and music.

Science.gov (United States)

Bensafi, Moustafa; Fournel, Arnaud; Joussain, Pauline; Poncelet, Johan; Przybylski, Lauranne; Rouby, Catherine; Tillmann, Barbara

2017-06-01

Mental imagery in experts has been documented in visual arts, music and dance. Here, we examined this issue in an understudied art domain, namely, culinary arts. Previous research investigating mental imagery in experts has reported either a stronger involvement of the right hemisphere or bilateral brain activation. The first aim of our study was to examine whether culinary arts also recruit such a hemispheric pattern specifically during odor mental imagery. In a second aim, we investigated whether expertise effects observed in a given sensory domain transfer to another modality. We combined psychophysics and neurophysiology to study mental imagery in cooks, musicians and controls. We collected response times and event-related potentials (ERP) while participants mentally compared the odor of fruits, the timbre of musical instruments and the size of fruits, musical instruments and manufactured objects. Cooks were faster in imagining fruit odors, and musicians were faster in imagining the timbre of musical instruments. These differences were not observed in control participants. This expertise effect was reflected in the ERP late positive complex (LPC): only experts showed symmetric bilateral activation, specifically when cooks imagined odors and when musicians imagined timbres. In contrast, the LPC was significantly greater in the left hemisphere than in the right hemisphere for non-expert participants in all conditions. These findings suggest that sensory expertise does not involve transfer of mental imagery ability across modalities and highlight for the first time that olfactory expertise in cooks induces a balance of activations between hemispheres as does musical expertise in musicians. © 2017 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.

Countries of the Baltic Region in the Global Culinary Space

Directory of Open Access Journals (Sweden)

Rakhmanov A. B.

2017-06-01

Full Text Available Globalisation is creating a global culinary space where culinary traditions of different countries interact and compete. The author sets out to explore characteristic features of the culinary space of nine Baltic States as part of the global culinary space. The author uses empirical data on the number of restaurants serving different national cuisines in the main cities of the region. The Baltic culinary space incorporates the world’s leading cuisines (Italian, Japanese, Chinese, etc. as well as the local cuisines of the BSR countries. The world’s leading cuisines prove to be more influential in the region than the local ones. Some countries of the Baltic Sea region (Russia, Poland, Sweden, Latvia, and Denmark have culinary sovereignty, since their residents prefer national cuisines. In some other countries of the region (Finland, Estonia, and Lithuania, the public favours the world’s leading cuisines — Italian, Japanese and American — over the local ones. The non-capital Baltic cities of Poland and Germany, as well as St. Petersburg, display a greater sense of culinary patriotism than Warsaw, Berlin, and Moscow respectively. This article attempts to explore the features of the Baltic culinary space. The author considers the environmental and socio- historical factors key determinants of the countries’ cuisines.

Culinary Grief Therapy: Cooking for One Series.

Science.gov (United States)

Nickrand, Heather L; Brock, Cara M

2017-02-01

Although loss of loved ones is a universal experience, individuals who experience this loss grieve in different ways. Complicated grief involves the development of trauma symptoms, such as flashbacks, anxiety, and fear associated with daily activities after a death that disrupts the healthy grieving process. Daily activities such as eating, meal planning, grocery shopping, managing finances, and household maintenance can become painful and isolating for those experiencing complicated grief. Cognitive behavioral therapy is used to address irrational beliefs, feelings of depression or anger, and avoidance or numbing behaviors with a goal of leading the individual to adapting to a life, which no longer includes the lost loved one. As part of the bereavement counseling program in a hospice, a need was identified in individuals who had lost loved ones and were having difficulty with adjusting to meal planning, grocery shopping, and cooking for one. To address this need for grief counseling centered on meal planning, grocery shopping, meal preparations, and eating meals alone, "Culinary Grief Therapy: Cooking for One Series" was developed with a local Culinary Arts Program. Partnering with a local community college culinary arts program, the Cooking for One Series provides an interactive venue for cognitive behavioral therapy centered on meal planning and meal times. Along with demonstrations and hands-on experiences, participants are engaged in bereavement counseling with hospice staff. Initial reactions to Culinary Grief Therapy have been positive. Many attendees have participated in multiple workshops, and the number of participants grows for each offering. Culinary Grief Therapy is a novel approach to the needs of those experiencing the loss of a loved one and may reduce or prevent complicated grief associated with meal planning, grocery shopping, and cooking for one.

Postsecondary Vocational Programs vs. Apprenticeships in American Culinary Arts.

Science.gov (United States)

VanLandingham, Paul G.

The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…

Pragmatically on the sense of taste - a short treatise based on culinary art.

Science.gov (United States)

Waluga, Marek; Jonderko, Krzysztof; Buschhaus, Magdalena

2013-01-01

The sense of taste is essential for proper functioning of the organism. The authors describe, in an accessible way, the complex mechanisms of taste perception. The structure of particular taste receptors, variants of their activation, as well as physical and chemical factors modifying the sensation of taste, are presented. Exquisite culinary examples are given in order to facilitate the reader with the understanding of why, at the level of the cerebral cortex, a virtually infinite number of combinations of taste sensations can be perceived. The discourse is spiced up by reflections of the eminent philosopher of taste, J.A. Brillat-Savarin, who convinces us that food intake should be not only a physiological act, but also a refined pleasure.

Art Appreciation as a Learned Competence: A Museum-based Qualitative Study of Adult Art Specialist and Art Non-Specialist Visitors

Directory of Open Access Journals (Sweden)

Rajka Bračun Sova

2015-12-01

Full Text Available Since Bourdieu, it has been argued that art appreciation requires “knowledge”. The focus of this qualitative study was to examine art appreciation as a learned competence by exploring two different groups of museum visitors: art specialists and art non-specialists. The research was conducted at Moderna galerija in Ljubljana. Twenty-three adults were recruited and accompanied during their visit to the museum. Participants were requested to “think out loud”, which meant to talk about what they saw, thought, and felt about the artworks. There was a short interview conducted with each participant before entering the museum to gain insight into their art-related and museum-visiting experience. The analysis of the data revealed that some processes of art appreciation were similar within the two groups. Both art specialists and art non-specialists interact with museum objects physically and intellectually; they see contents and formal qualities as a whole; they respond emotionally to artworks; appreciation includes their personal experience; they search museum interpretation/information for their understanding. Some noticeable differences were found. Art specialists respond to artworks with more understanding and are willing to put more effort into art appreciation, whereas art non-specialists respond with less understanding and put less effort into art appreciation. This paper focuses on the differences between the two groups; reflective and spontaneous appreciation of art, objective and subjective appreciation of art and the effort put into art appreciation. The paper ends with a discussion of the implications of the study for the teaching of art and museum education.

Assessment of Oral Communication Competencies at Johnson & Wales University. A Pilot Program Assessing Culinary Arts and Pastry Arts Students.

Science.gov (United States)

Crossman, Joanne Marciano

The Oral Communication Competencies Assessment Project was designed to determine student communication competency across the curriculum, transferring skills taught in the communication skills class to authentic classroom performances. The 505 students who were required to make oral presentations across the curriculum during the first term of the…

Local Culinary Traditions in the Integration Process of Serbian Food Market with European Union

Directory of Open Access Journals (Sweden)

Tadeusz Czekalski

2017-12-01

Full Text Available Its huge area of cultivated lands (about 5 million hectares makes Serbia stand out against other states of the Balkan region. Food products are still one of the most important components of Serbian export. From 1 March 2012, when Serbia was granted the candidate status to the European Union, making ready to effectively competite with the Member States of the EU, which offer very similar products, became a chance of survival for Serbia’s agricultural and –food industry sector . A chance to increase the absorbency of the internal market creates an increasing culinary awareness in the Serbian society; despite the economic crisis, the Serbians are looking for new, previously unknown tastes or new taglines for tastes already known in Serbian cuisine. The real challenge for Serbian agriculture is the promotion of culinary tourism, which involves exhibiting the ability to compete with other Balkan countries by depicting a more diverse range of attractions. Promotion of the regional products is done by events typical for culinary tourism – festivals, culinary competitions, culinary tourist routes, as well as reconstructions of medieval cuisine. In the realities of Serbia, culinary tourism opens the opportunities for sustainable development of the periphery areas and, at the same time, makes it possible to retain old customs and traditions.

Strange culinary cncounters:

DEFF Research Database (Denmark)

Leer, Jonatan; Kjær, Katrine Meldgaard

Strange Culinary Encounters: Stranger Fetishism in Cooking Shows In this paper, we will examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape, arguing that despite their ‘noble......’ intentions and ‘enlightened’ cosmopolitan approach to meeting the other (culinary culture), ultimately, Jamie and Gordon's respective culinary adventures work to create a social hierarchy in their own favor. Inspired by Sara Ahmed’s work on stranger fetishism, we will investigate how the two protagonist...

Evaluation of "College CHEF," a Campus-based, Culinary Nutrition Education Program

Directory of Open Access Journals (Sweden)

Jennifer McMullen

2017-05-01

Conclusions:  Campus-based culinary nutrition education programming has potential to positively impact college students’ fruit and vegetable consumption and cooking knowledge. Future programs should incorporate strategies such as additional opportunities to engage in hands-on practice and building cross-campus collaborations to promote sustainability.

Careers that Combine Culinary and Food Science

Science.gov (United States)

Tittl, Michelle

Imagine yourself perusing the aisles of your local grocery store. You head down the frozen food section and, being a cost-conscious shopper with little to no time to cook, you choose a seemingly delectable heat-and-serve meal of grilled chicken medallions and sautéed spinach doused in a mushroom sauce. Taking a closer look at the bag, you ask yourself, is this a delicious food concoction of culinary art or of food technology?

Advancing Multicultural and Diversity Competence in Art Therapy: American Art Therapy Association Multicultural Committee 1990-2015

Science.gov (United States)

Potash, Jordan S.; Doby-Copeland, Cheryl; Stepney, Stella A.; Washington, Brittney N.; Vance, Lindsey D.; Short, Gwendolyn M.; Boston, Charlotte G.; Ballbé ter Maat, Mercedes

2015-01-01

For 25 years the Multicultural Committee of the American Art Therapy Association has provided education, networking, and mentoring activities for all art therapists, as well as support for art therapists of color. The formation of the committee demonstrates increasing cultural competence within the profession, and its continuation promises future…

Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

Directory of Open Access Journals (Sweden)

Oda I. B. Hariyanto

2017-07-01

Full Text Available The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa. The review of culinary acculturation is conducted through qualitative approach with multidisciplinary sciences with the reason that culinary is part of culture. Culinary product studied is Pizza Oncom Keju that is original from Indonesia. The study result states that the goal of culinary acculturation for insider first is relate to how traditional culinary keep exist and it is most popular by society in the situation of rampant foreign culinary. Second put traditional elements into foreign culinary so it happens diversification of culinary products becomes the treasures of a nations culinary wealth. Diversification is happened when the characteristic of traditional culinary is present in foreign culinary. One of culinary product of western and eastern acculturation result is Pizza Oncom Keju where it mixes the basic materials of flatbread with traditional elements of West Java which is spices and oncom.

Strange culinary encounters:

DEFF Research Database (Denmark)

Leer, Jonatan; Kjær, Katrine Meldgaard

2015-01-01

In this article, we examine the ways in which the encountering of 'other' food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs Jamie Oliver and Gordon Ramsay imagine, meet and evaluate the ‘o...... approach to meeting the other (culinary culture), ultimately, their respective culinary adventures work to re-affirm a social hierarchy in their favor....

Heuristic environment as condition of art criticism competence ...

African Journals Online (AJOL)

Essential factor of professionally significant competences development of future art direction teachers is the educational environment as which it is necessary to understand the integrity of pedagogical conditions, interactions, processes, components of pedagogical process which is specially organized for achievement of the ...

Pizza Oncom Keju Acculturation Of Western And Eastern Culinary

OpenAIRE

Oda I. B. Hariyanto

2017-01-01

The dynamic of human movement allows to be happened the cultural acculturation between nations and tribes. Acculturation process runs well if it produces the integration of cultural elements. Culinary is a part of culture that is inherent culture on that nation therefore the dynamic of human movement allows to be happened culinary acculturation among nations. Culinary acculturation can be happened in various forms the entry of foreign culinary elements into traditional culinary or vice versa....

A culinary laboratory for nutrition education.

Science.gov (United States)

Jacob, Michael; Stewart, Patricia; Medina-Walpole, Annette; Fong, Chin-To

2016-06-01

Proficiency in medical nutrition requires an understanding of food-related biochemistry and the application of this knowledge in the context of culinary, cultural, psychosocial and interprofessional components. Our aim was to develop a teaching format where medical students could learn the biochemistry of nutrition in the context of patient narratives, interactive cooking and dialogues with nutrition professionals. We designed and implemented a day-long culinary laboratory intervention (lab), which is taught to first-year medical students at the University of Rochester with the help of dietetic interns from Cornell University. Here, we present the details of the intervention, the resources used and the preliminary outcomes on student attitudes. We designed and implemented a day-long culinary lab, which is taught to first-year medical students A questionnaire with quantitative rating scales and open-ended questions was used to probe student attitudes regarding the educational approach used in the lab. Our preliminary findings suggest that the lab was well received and that the dietetic interns were viewed as effective teachers in this context. A culinary lab is a feasible educational environment for integrating the breadth of topics within the discipline of nutrition. The experiential, food-based format appears to stimulate questions central to current nutritional controversies, particularly challenges related to translating biochemical mechanism into practical nutrition interventions. Close involvement with basic science faculty members, clinical faculty members and allied health professions are essential for this type of endeavour. © 2015 John Wiley & Sons Ltd.

How does the science of physical and sensory properties contribute to gastronomy and culinary art?

NARCIS (Netherlands)

Piqueras Fiszman, B.; Varela, P.; Fiszman, S.

2013-01-01

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the

National Survey Assessing Perceived Multicultural Competence in Art Therapy Graduate Students

Science.gov (United States)

Robb, Megan

2014-01-01

Multicultural competence is essential to contemporary art therapy practice. Current education standards require that culturally sound theories and practices be taught along with self-awareness, but there is little research on the effects of such training in art therapy. The current study examined data from the Multicultural Awareness, Knowledge,…

Geographic Information System (Gis) for Culinary in Pekanbaru using Herversine Formula

Science.gov (United States)

Yunefri, Yogi; Devega, Mariza; Kristanto, Dwi

2017-12-01

Pekanbaru is one of a big city in Indonesia with 897.767 inhabitants’ population on 2010. There are various cultures of the population. That diversity presents the difference of culinary in Pekanbaru, so Pekanbaru be one of the cities which appropriate for culinary that give charm circumstance and worth to taste. One of the obstacles that often occur is the tourists still difficult to find the right and nice place to eat, close to tourism place and find information about culinary is difficult as well. Therefore a web-based GIS application built to give information about culinary in Pekanbaru. This application built through some steps, i.e. system analysis, design system, implementation, and testing. This application built using PHP as a programming language and harversine Formula as a method to fine the closest distance. After it built the application, the data of culinary tested used black box. The result shows that testing using this application is similar with the manual test. Thus the application has been built correctly.

Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students.

Science.gov (United States)

Cooper, Marcia J; Mezzabotta, Leanne; Murphy, Joseph

2017-03-01

The objective of the current study was to examine food and culinary skills and knowledge of dietetic students. An online bilingual survey was created using Survey Monkey TM to explore the skills, knowledge, and perceptions of undergraduate dietetic students regarding food and cooking. Chi-square and logistic regression analyses were used to compare skills and knowledge of food and culinary concepts. The final sample included second- (n = 22) and third-year (n = 22) students within the Baccalauréat specialisé en sciences de la nutrition program at the University of Ottawa. There were no significant differences (P > 0.05) on 3 of 4 skills (preparing a cake, whipping egg whites, or baking a yeast bread) or knowledge concepts (fold, baste, braise, grill, and poach) amongst second- and third-year students. Third-year students perceived more skill in preparing a béchamel sauce. There was a trend for third-year students (59%) to have higher food and cooking skills and knowledge compared with second-year students (32%). Perceived knowledge and confidence was proportional with the academic year, whereas overall knowledge and skills of food and culinary concepts were moderate among both groups of students. This research suggests that more dedicated time may need to be spent on food and cooking competencies in undergraduate dietetic education.

Wine and culinary tourism: Preferences of experiential consumers

Directory of Open Access Journals (Sweden)

Schamel Guenter H.

2017-01-01

Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

Character analysis of culinary space in Simpang Limun area, Medan city

Science.gov (United States)

Sitorus, Rudolf; Puspita Ruahel Hutauruk, Miona

2018-03-01

Consumption food is one of the most important necessity in human being. Humans have a tendency to eat by way of grouping. These human groups form characteristic spaces. The hallmark of each space depicts the status and culture found in the groups. Space that becomes a place to eat and process food is also called a culinary space. This research takes place in one of the area of goods and services provider in Medan city that is Simpang Limun area. The purpose of this research is to show the various categories of culinary places based on the characteristics conveyed by Lynn. However, from the observations that have been made, there are some culinary spaces that do not fit the characteristics that have been determined and this culinary space is classified as low class. Findings and benefits in this research are written for the government as a reference to city regulation and structuring.

Arts Integration: A Strategy to Improve Teaching and Learning, Promote Personal Competencies, and Turn Around Low-Performing Schools

Science.gov (United States)

Biscoe, Belinda; Wilson, Kirk

2015-01-01

This paper connects the dots between arts integration, students' personal competencies, and school turnaround. Its thesis is that by intertwining art forms and methods with content in all subject areas, students learn more about art and the other subjects and build their personal competencies for learning. The paper includes the story of an…

Culinary plants and their potential impact on metabolic overload.

Science.gov (United States)

Kim, Ji Yeon; Kwon, Oran

2011-07-01

Contemporary human behavior has led a large proportion of the population to metabolic overload and obesity. Postprandial hyperlipidemia and hyperglycemia evoke redox imbalance in the short term and lead to complex chronic disease in the long term with repeated occurrence. Complex diseases are best prevented with complex components of plants; thus, current nutrition research has begun to focus on the development of plant-based functional foods and dietary supplements for health and well-being. Furthermore, given the wide range of species, parts, and secondary metabolites, culinary plants can contribute significant variety and complexity to the human diet. Although understanding the health benefits of culinary plants has been one of the great challenges in nutritional science due to their inherent complexity, it is an advantageous pursuit. This review will address the challenges and opportunities relating to studies of the health benefits of culinary plants, with an emphasis on obesity attributed to metabolic overload. © 2011 New York Academy of Sciences.

Aplikasi Event Management Pada Acara Road to GO-FOOD Culinary Festival and GOFOOD Culinary Festival with 50 Best Merchants Sebagai Project Leader Dan Program Manager

OpenAIRE

Gamaliel Sihombing, Yeremi; Pradekso, Tandiyo

2017-01-01

GO-JEK, a technology based on-demand service provider is a growing start-up that exist with the aim of providing solutions to our daily social issues. Let's take a look at GO-FOOD, a delivery order services powered by GO-JEK to ease people's effort in ordering their favourite food. In this case, GO-FOOD partnered with thousands of restaurants which then called as merchants. GO-FOOD Culinary Festival with 50 Best Merchants is a culinary festival held by GO-JEK to introduce the most popular 50 ...

Characteristics On Culinary Packaging Design Of Ayam Betutu In Denpasar

Directory of Open Access Journals (Sweden)

Ni Luh Desi In Diana Sari

2017-05-01

Full Text Available The specific objective to be achieved in this research is to identify the characteristics of packaging design that is used to package a culinary ayam betutu in the city of Denpasar. Results of identification by the helpful to formulate criteria for packaging culinary design of/lyum Betutu, which can be used as a guide in creating innovative packaging design (Packaging Design Brief. This research is a qualitative descriptive study. Sources of data obtained through purposive sampling method performed by accidental sampling technique. Sampling is performed in the restaurant as a place selling Ayam Betutu which are spread throughout the city of Denpasar. Data collection techniques performed through observation, documentation and interview. The results achieved are the types of packaging used to pack a culinary of Ayam Betutu in the city of Denpasar. Collecting the results are determined based on the classification of materials, visual appeal, the appeal of practical and packaging criteria. Keywords: Packaging design, Ayam Betutu, Denpasar, Bali typical souvenirs.

Is Cultural Competence Enough? Deepening Social Justice Pedagogy in Art Therapy

Science.gov (United States)

Gipson, Leah R.

2015-01-01

This viewpoint examines the limitations of cultural competency in art therapy education through personal reflection, calling for an immersive engagement with social justice practices of naming difference, asserting counter narratives, and following the leadership of people impacted by systemic violence. The author discusses the impact of…

Irish Corned Beef: A Culinary History

OpenAIRE

Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

2011-01-01

This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle...

Evidence-based creativity: Working between art and science in the field of fine dining.

Science.gov (United States)

Borkenhagen, Chad

2017-10-01

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.

From the raw to the cooked: on the basic lexicon of culinary art in the history of Spanish (13th to 17th century

Directory of Open Access Journals (Sweden)

Rolf Eberenz

2016-06-01

Full Text Available In this paper, we shall reconstruct the foundations of cooking vocabulary in Medieval and Renaissance Spanish by analyzing the verbs referring to culinary methods and the substantives naming the principal types of dishes. These substantives belong to two word groups: nominalizations of culinary verbs and metonymic use of designations of cooking vessels. The documentary database consists of historical cookbooks, treatises on medicine and on agriculture as well as data of the CORDE corpus.

Pilot study of a budget-tailored culinary nutrition education program for undergraduate food science students

Science.gov (United States)

Kerrison, Dorothy Adair

The primary objective of this pilot study is to provide evidence that a budget-tailored culinary nutrition program is both appropriate and applicable to undergraduate food science students both in everyday life as well as their future health careers. Two validated programs were combined into one program in order to evaluate their combined effects: Cooking With a Chef and Cooking Matters at the Store. The secondary objective of this pilot study is to evaluate the components and reliability of a questionnaire created specifically for this pilot study. A review of past literature was written, which included culinary nutrition as a source of primary prevention, the importance of incorporating cost with culinary nutrition, and the importance of incorporating cost with culinary nutrition. Based on the literature review, it was determined that a budget-tailored culinary nutrition program was appropriate and applicable to undergraduate food science students interested in pursuing health-related careers. The pilot study design was a semi-crossover study: all four groups received the program, however, two groups were first treated as the control groups. All fifty-four participants received 5 sessions of culinary nutrition information from Cooking With a Chef, collaboratively delivered by a nutrition educator and a chef, and one session of information about shopping healthy on a budget from Cooking Matters at the Store in the form of a grocery store tour led by the nutrition educator. Three questionnaires were administered to the participants that evaluated culinary nutrition and price knowledge, cooking attitudes, and opinions of the programs' relevance to participants' everyday lives and careers. Two of the questionnaires, including a questionnaire developed specifically for the pilot study, were delivered as a pre- and post-test while the third questionnaire was delivered as a post-test. Eight random participants also partook in a focus group session led by the nutrition

Strategy for developing of small medium industry to creative industry in special culinary, Sarolangun Regency

Directory of Open Access Journals (Sweden)

Fitriaty Fitriaty

2018-03-01

Full Text Available This study aims to obtain a description of small and medium industries in the area of regional culinary Sarolangun, internal and external factors and formulate strategies to develop the industry to become a creative industry. The method that is used SWOT analysis,  descriptive and qualitative analysis. Based on the research result found that the culinary that can be developed is coconut bread, dodol, kipang cake and curry fish curry fish. The weakness of internal factors lies in working capital, human resources, and external factors lie in marketing and institutional. The recommended strategy is to turn around. Keywords: SME’s, Culinary, SWOT Analysis, Turn around

The impact and perspectives of a capacitating culinary awareness program, in the knowledge development of culinary identity, nutrition, hygiene, meal planning and culinary techniques applications in the community “El Progreso” situated in Pedro Vicente Maldonado Province of Pichincha Ecuador

OpenAIRE

Cedeno, Natalia Andrea Ferrin

2017-01-01

Master's thesis in International hotel and tourism management: Culinary leadership and innovation The purpose of this development project is to settle a Culinary Capacitating program along the community “El Progreso”, located in Pedro Vicente Maldonado, Province of Pichincha, Ecuador, in order to analyze the impact and perspectives that culinary knowledge can rapport. It has been taken in consideration the daily habits of the community, thus to improve their daily life of the people, to ma...

The Potential Development of Betawi Culinary as an Ecotourism Product in Jakarta

Directory of Open Access Journals (Sweden)

Dhian Tyas Untari

2016-11-01

Full Text Available The aims of this research were to rebuild the existence of Betawi culinary. The objectives of this research were representing the values of socio-cultural of Betawi culinary, determining the aspects of supply and demand, and developing strategies to improve Betawi culinary potential as an ecotourism products. The research consists method consists of three stages. Those were representation test, market test, and arranging alternatives strategic. The results show that to improve Betawi culinary as the ecotourism products in Jakarta; it can be done with a series of strategies, classified into three classifications. Those are market penetration, market development, and product development. The result is expected to be a reference to the development of Betawi culinary ecotourismas one of the products in Jakarta.

Arts-Based Learning and Leadership Development: A Case Study

Science.gov (United States)

Brenner, Michael Yoel

2010-01-01

This qualitative case study was designed to explore how participants in an arts-based leadership development program learned to draw on their right brain capabilities in order to develop the creative competencies required to solve complex modern-day problems in new and different ways. The rationale for this study emerges from the researcher's…

Dillard's Culinary Journey

Science.gov (United States)

Chew, Cassie M.

2008-01-01

A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.).

Science.gov (United States)

Seefeldt, Helene F; Tønning, Erik; Thybo, Anette K

2011-01-15

A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations. Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes. A principal component analysis revealed that 45% of the variation in the sensory data was related to variety differences, which was ascribed to variation in appearance, dry matter content and texture. Growing location also significantly affected appearance and texture. The sensory panel judged the sensory attributes 'yellowness', 'hardness', 'adhesiveness' and 'moistness' to be important quality descriptors in all three culinary preparations. Internal references showed the high reproducibility of the sensory evaluations. The potatoes grown in a sandy location had higher content of dry matter compared to those grown in a clay location, affecting the quality. This study showed that it was possible to do reliable and reproducible sensory profiles in a potato material with a large span in quality. Sensory information based on few attributes can be used to describe culinary quality of potato varieties. Copyright © 2010 Society of Chemical Industry.

Irish Culinary Manuscripts and Printed Books:a Discussion

OpenAIRE

Mac Con Iomaire, Máirtín; Cashman, Dorothy

2011-01-01

This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.

Culinary School Gives Latinos a Taste of the Top

Science.gov (United States)

Gardner, Lee

2012-01-01

With scholarships and other special programs, the Culinary Institute of America's (CIA) Texas campus hopes to make its Latino students into industry leaders. CIA is considered as the most august culinary school in the United States. CIA San Antonio dispatches chefs to study and document traditional cuisines throughout Latin America for its Center…

21 CFR 1240.80 - General requirements for water for drinking and culinary purposes.

Science.gov (United States)

2010-04-01

... culinary purposes. 1240.80 Section 1240.80 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... requirements for water for drinking and culinary purposes. Only potable water shall be provided for drinking and culinary purposes by any operator of a conveyance engaged in interstate traffic, except as...

Quality assessment in small businesses: the case of Dutch culinary ...

African Journals Online (AJOL)

Offering information to potential customers about these two factors are very important in customer decision-making. This research will stimulate discourse on quality in the relatively underexplored sector of culinary restaurant small businesses. Keywords:culinary restaurants, quality assessment, service management, small ...

Evaluative Practices in the Culinary Field

DEFF Research Database (Denmark)

Christensen, Bo; Strandgaard, Jesper

This paper is concerned with evaluative practices within the culinary field. The focus is on the evaluative practices performed by two restaurant ranking systems, respectively the Michelin Red Guide system handled by the French tire manufacturer Michelin and the San Pellegrino ’World’s 50 Best...... Restaurant’ list organized by the English based Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their food, service, physical setting and so forth) but in different ways through different practices and means, and with somewhat different results....

Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

Science.gov (United States)

Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

2016-05-01

This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

Performative, Arts-Based, or Arts-Informed? Reflections on the Development of Arts-Based Research in Music Therapy.

Science.gov (United States)

Ledger, Alison; McCaffrey, Tríona

2015-01-01

Arts-based research (ABR) has emerged in music therapy in diverse ways, employing a range of interpretive paradigms and artistic media. It is notable that no consensus exists as to when and where the arts are included in the research process, or which music therapy topics are most suited to arts-based study. This diversity may pose challenges for music therapists who are developing, reading, and evaluating arts-based research. This paper provides an updated review of arts-based research literature in music therapy, along with four questions for researchers who are developing arts-based research. These questions are 1) When should the arts be introduced? 2) Which artistic medium is appropriate? 3) How should the art be understood? and 4) What is the role of the audience? We argue that these questions are key to understanding arts-based research, justifying methods, and evaluating claims arising from arts-based research. Rather than defining arts-based research in music therapy, we suggest that arts-based research should be understood as a flexible research strategy appropriate for exploring the complexities of music therapy practice. © the American Music Therapy Association 2015. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Improving patients' home cooking - A case series of participation in a remote culinary coaching program.

Science.gov (United States)

Polak, Rani; Pober, David M; Budd, Maggi A; Silver, Julie K; Phillips, Edward M; Abrahamson, Martin J

2017-08-01

This case series describes and examines the outcomes of a remote culinary coaching program aimed at improving nutrition through home cooking. Participants (n = 4) improved attitudes about the perceived ease of home cooking (p culinary skills (p = 0.02); and also improved in confidence to continue online learning of culinary skills and consume healthier food. We believe this program might be a viable response to the need for effective and scalable health-related culinary interventions.

The Curricular Reform of Art Education in Primary School in Slovenia in Terms of Certain Components of the European Competence of Cultural Awareness and Expression

Directory of Open Access Journals (Sweden)

Rajka Bračun Sova

2012-01-01

Full Text Available One of the important positions of the last curricular reform in Slovenia, which included systemic issues of education (White Paper on Education, 2011 and curricula for compulsory subjects in primary school, is the fact that Slovenia has been integrated into Europe, and thus education should also include the development of core European competences. One such competence is cultural awareness and expression, which until now has been an issue more in the context of cultural policies than school policies in Slovenia. The purpose of the present article is to critically analyse the curricular reform of art education (i.e., visual art education, through which, in terms of certain components of the competence of cultural awareness and expression, it is foreseen that the student will gain a knowledge of art, develop an ability to experience works of art and develop a creative attitude towards art and heritage. Because the starting point and goal of curricular change is the curriculum, our analysis is derived from curriculum theories, and not from the art theories and pedagogical theories that have predominantly framed previous attempts at curriculum analysis. Critical consideration of the curricular reform of art education in primary school in terms of certain components of the competence of cultural awareness and expression was undertaken by comparing curricula in the field of aesthetic education. We compared art education with music education and literature within the Slovenian language curriculum. Qualitative analysis showed that, despite the reform, the curriculum for arts education does not realise selected components of the competence of cultural awareness and expression, largely due to the curriculum’s conceptual structure. Art education is centred principally on art-making activities, with an obvious neglect of appreciation. The integration of arts subjects at school, as proposed by the White Paper, is therefore not possible, due to the existing

Culinary recipes: orality and scripturality (I

Directory of Open Access Journals (Sweden)

Ioan Milică

2017-03-01

Full Text Available The international research devoted to the study of recipes is a flourishing area of scientific inquiry. The study of cooking recipes is an emerging scientific area in contemporary Romanian linguistics. The aim of this first part of our research is to grasp, from a semiotic angle, a set of basic features to account for a larger project of culinary text linguistics. The paper outlines the major European culinary traditions, the compositional patterns of cooking recipes and their isotopies. Moreover, we examine several textual features of recipes employing the model of Beaugrande & Dressler (1981; however, the analysis is not strictly conducted within the framework of the chosen model as other interpretative frameworks may be adopted to reveal the textual properties of recipes.

Occurrence of Stachybotrys chartarum chemotype S in dried culinary herbs.

Science.gov (United States)

Biermaier, Barbara; Gottschalk, Christoph; Schwaiger, Karin; Gareis, Manfred

2015-02-01

Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried culinary herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of culinary herbs (n=100) such as marjoram (Origanum majorana Linné (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n=15) were genetically characterized by PCR and sequencing. Five isolates (10%) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried culinary herbs with toxigenic S. chartarum.

SUSTAINABLE CULINARY TOURISM IN PUNCAK, BOGOR

Directory of Open Access Journals (Sweden)

Ismail Saleh

2014-09-01

Full Text Available ABSTRACTThis research analyzed the sustainability of culinary tourism in Puncak, comprising the strategic issues review, and comparing its sustainability aspects to the existing culinary enterprises. This study employed a qualitative-descriptive analysis method in three cases: a large-scale Cimory Restaurant, a medium-scale restaurant/café Melrimba Garden, and small-scaled street hawkers in At-Ta'awun rest area. In general, the value chain was categorized into five major band based on their function: Food Service Business; Suppliers (local community, traders, cooperatives; End user (tourists and customers; Governance (government, areal coordinator, Kompepar; and Intermediaries (distributors, tour agents. There were at least five strategic issues that emerged in the tourism development in Puncak area: 1 land function conversion. 2 Economic and social impact of tourism to the local community; 3 Participation of locals in tourism activity; 4 Traffic and infrastructure, and 5 Waste management. The three restaurant operators were compared in term of sustainability criteria, based on their customers’ preferences, and three aspects of sustainability: economic, environment, and social. It was found that Cimory scored the best in sustainability performance and followed by Melrimba. The street hawkers, with several note, scored as third in the sustainability performance.Keywords: culinary tourism, ecotourism, puncak, value chain, sustainable tourismABSTRAKPenelitian bertujuan menganalisis keberlanjutan pariwisata kuliner di Puncak, meliputi kajian isu-isu strategis  dalam  pariwisata kuliner, dan perbandingan aspek keberlanjutan dari usaha kuliner yang sudah ada. Penelitian ini menggunakan metode analisis deskriptif-kualitatif pada tiga kasus: restoran skala besar Cimory, rumah makan/kafe skala menengah Melrimba Garden, dan penjaja/pedagang asongan di area istirahat At-Ta’awun sebagai pengusaha kuliner skala kecil. Secara umum, rantai nilai

Competence Enhancement Program of Expressive Arts in End-of-Life Care for Health and Social Care Professionals: A Mixed-Method Evaluation.

Science.gov (United States)

Nan, J K M; Lau, Bobo Hi-Po; Szeto, M M L; Lam, K K F; Man, J C N; Chan, C L W

2018-01-01

In the recent decades, expressive arts (EXA) has been used in end-of-life care (EOLC) for facilitating the quality of life of the patients and the caregivers. However, it may not be practical for every EOLC service to dispense EXA activities solely by extensively trained art therapy specialists. There is currently a lack of brief training for nonart therapists, which may have stifled the application of the techniques in clinical settings. The current study therefore described and evaluated the effectiveness of a 2-day EXA training workshop in enhancing practice, knowledge, and self-competence among health and social care professionals working in EOLC using a mixed-method approach. The quantitative findings show significant improvement in perceived competence of providing services per holistic and person-centered EOLC objectives, nonpharmaceutical management of symptoms, and evidence-based psychosocial care as well as self-competence in death work (SCDW) after the workshop. The qualitative findings corroborated the quantitative results by suggesting that the improvement in competence could be associated with enhanced communication, meaning reconstruction, and therapeutic relationship with the clients as well as the improvement in mood, socialization, and self-esteem among the clients through the learned EXA activities. Our findings support the efficacy of a brief training of EXA activities for nonart therapists in enhancing multifaceted intervention competence. Further research on brief training will be needed to promote the use of EXA activities in the EOLC context.

Determinants of culinary tourism development in Pomeranian Voivodeship

Directory of Open Access Journals (Sweden)

Przemysław Charzyński

2017-04-01

Full Text Available Pomeranian cuisine is characterized in the paper, It is a region in Northern Poland whose culinary heritage has been partially forgotten in the communist period, and is now being rediscovered. Typical dishes of traditional and modern Kashubian and Kociewie cuisine were presented, that can be a motivation for tourists interested in discovering and tasting of the regional dishes to visit this region. Geographical, historical and cultural heritage of Pomerania are the primary determinants of the formation of culinary trails and organization of  interesting food related events, which enables the development of this type of tourism in the studied area.

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices

Science.gov (United States)

Mukherjee, Jagriti

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms. PMID:29813110

Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices.

Science.gov (United States)

Rakhi, N K; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empirical evidence to enumerate the health consequences of culinary herbs and spices can provide valuable insights into their therapeutic utility. We implemented a text mining protocol to assess the health impact of spices by assimilating, both, their positive and negative effects. We conclude that spices show broad-spectrum benevolence across a range of disease categories in contrast to negative effects that are comparatively narrow-spectrum. We also implement a strategy for disease-specific culinary recommendations of spices based on their therapeutic tradeoff against adverse effects. Further by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. Our study provides a systems perspective on health effects of culinary spices and herbs with applications for dietary recommendations as well as identification of phytochemicals potentially involved in underlying molecular mechanisms.

Modelling dishes and exploring culinary 'precisions': the two issues of molecular gastronomy.

Science.gov (United States)

This, Hervé

2005-04-01

The scientific strategy of molecular gastronomy includes modelling 'culinary definitions' and experimental explorations of 'culinary precisions'. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes.

Army Sustainment. Volume 43, Issue 3, May-June 2011

Science.gov (United States)

2011-06-01

culinary arts training at the Robert Morris University Institute of Culinary Arts in Chicago, Illinois...Editor Louanne E. Birkner, Administrative Assistant Graphics arts and layout by RCW Communication Design, Inc. This medium is approved for the official...Training Area (WTA). A state- of-the- art facility that mirrors the design of forward operating bases in Iraq and Afghanistan, the WTA

Entrepreneurship in Culinary Arts: The Costa Rica experience with university students

Directory of Open Access Journals (Sweden)

Juan Antonio Aguirre G.

2011-01-01

Full Text Available La industria del turismo de Costa Rica representa 7,5% de PNB, 21% de las exportaciones totales y de esa contribución el subsector de alimento y bebidas representa 28%. El propósito de esta investigación fue el de identifi car, elementos y obstáculos potenciales en jóvenes estudiantes de artes culinarias de universidades en Costa Rica. El estudio fue realizado entre estudiantes de artes culinarias en de la Universidad Interamericana de Costa Rica, las entrevistas realizadas fueron 237 todos los matriculados en artes culinarias. Ausencia de tradición, la falta de cultura empresarial entre los jóvenes estudiantes y la necesidad de apoyos de la familia y amigos parecen ser pertinente y una necesidad sentida por el grupo. La falta de instrucción general en negocio y la falta de iniciativa empresarial se reconoce por ambos grupos como una debilidad y necesidad. El "coaching" y el apoyo para mujeres empresarios es muy pertinente, en especial en los aspectos administrativos y técnicos en los jóvenes estudiantes de artes culinarias. La información generada por este estudio es importante si en verdad queremos entrenar con los programas en artes artes culinarias , la nueva casta de chef/empresarios necesarios para la expansión de la industria de la gastronomía en los próximos años para Costa Rica y la región.

Competence, competency-based education, and undergraduate dental education: a discussion paper.

Science.gov (United States)

Chuenjitwongsa, S; Oliver, R G; Bullock, A D

2018-02-01

The aim of undergraduate dental education is to provide competent dentists to serve societal needs and improve population oral healthcare. Competency-based education has influenced the development of dental education for decades but this term is problematic. This article explores components of competency-based undergraduate health professional education in order to help the dental profession have a better understanding of the context and purposes of undergraduate dental education. This is a discussion paper based on a wide reading of the literature on the education of health professionals with a specific focus on competency-based undergraduate education. Competence comprises an integration of knowledge, skills and attitudes indicating a capability to perform professional tasks safely and ethically. The process of becoming a competent practitioner is complex. Four characteristics of competency-based education are: curriculum components and content shaped by societal needs; focused on student-centred learning; learning achievement; and limited attention to time-based training and numerical targets. Alongside a competency-based approach, undergraduate dental education can be influenced by institutional features and external factors but these receive little consideration in the literature. Understanding competence, competency-based education, and institutional and external factors will help to improve educational quality, define roles and professional development for the dental educator, and inform further research. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

THE ISSUE OF FORMING FUTURE MUSIC TEACHERS’ PROFESSIONAL COMPETENCE BY COMPUTER TECHNOLOGY TOOLS IN THE THEORY OF NATIONAL ART

Directory of Open Access Journals (Sweden)

Lyudmila Gavrilova

2017-04-01

Full Text Available The article deals with theoretical aspects of forming future music teachers’ professional competence by computer technology tools. The concept of professional competence has become a major criterion of preparing students for professional activities. The issue of the article is relevant as the competence approach has become a basis of implementing computer technologies into future music teachers’ training. The authors give a detailed analysis of implementing computer technologies into musical education. The special attention is paid to using a computer in musical education and making electronic pedagogical resources. The aim of the article is to outline the directions of national art research in the process of implementing computer tools that is one of the most efficient ways of updating process of future music teachers’ training. The article reveals theoretical aspects of forming future music teachers’ professional competence by computer technology tools. The authors point out that implementing musical and computer technologies into music art practice is realized in some directions: using a computer as a new musical instrument in composers, sound engineers, and arrangers’ activities; using a computer for studying the quality of music sound, analysing sounds and music compositions, spectral analysis of acoustic characteristics of singers’ voice; studying ancient music manuscripts due to digital technology; developing hardware and software for music education. A distinct direction of research is the pedagogical aspect of using a computer in music education (music and the use of special software for recording and editing music, the use of multimedia to enhance visibility in education, development of e-learning resources, etc.. The authors conclude that implementing computer technologies into future music teachers’ training makes this process more efficient. In the authors’ opinion the widespread introduction of distance learning

MELESTARIKAN MINUMAN TRADISIONAL KHAS JAWA TIMUR SEBAGAI POTENSI PENGEMBANGAN WISATA KULINER (CULINARY TOURISM

Directory of Open Access Journals (Sweden)

Dafila Tanico

2016-12-01

Full Text Available East Java has a traditional drink, which can be displayed as an attraction for tourists visiting a region in East Java. Typical drink of East Java in every region has a characteristic different, affecting It is a state of geographic regions, customs, cultural diversity, and so forth. Drinks typical eastern Java including wedang angsle, wedang jaselang, wedang cemue, ice buto ijo, ice gudir, sinom ice, ice pleret typical heritages blitar , Syrup Pokak, jamu Kebonagung, Ice Anaconda Lumajang, Tea shake and others - others. Drinks Beverage can in developed as appeal especially culinary. Culinary tours can be interpreted as a search for a unique culinary experience and always remembered with various types, which often enjoyed in every trip. to develop culinary tourism, especially East Java traditional drinks such as providing the latest innovations to a type of traditional drinks without eliminating the element of distinctiveness of an area. In addition to holding a special festival serves traditional drinks of East Java

Competency-based training: who benefits?

Science.gov (United States)

Brightwell, Alexandra; Grant, Janet

2013-02-01

Competency based training describes progression through training referenced to the demonstrated ability to perform certain tasks. In recent years, this has become the dominant curriculum model. We seek to examine who benefits from a competency based approach to medical education. For the regulators and service, the apparent advantage is in terms of apparent measurable accountability and flexibility. For assessors, the promise of competence based assessments in the workplace to provide a reliable and objective measurement of a trainee's performance has not been demonstrated in practice. For the doctor in training, there is very little evidence to show benefit from competency based training. Competency based training places emphasis on individual skills rather than overall learning experience thus risks diminishing the role of the trainee in the workplace. Any form of medical education that devalues workplace based learning will ultimately harm the profession and, in turn, patient care.

Culinary Arts. Program CIP: 12.0500-Culinary Arts

Science.gov (United States)

Murdock, Ashleigh, Ed.

2008-01-01

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

Event Management Application in Go-food Culinary Festival with 50 Best Merchants and Road to Go-food Culinary Festival as a Tenant Manager and Sponsorship

OpenAIRE

Syahida Istiqamah, Nazhara; Setyabudi, Djoko

2017-01-01

GO-FOOD, a service featured by go-jek to provide food delivery service. More than 500 restaurants have built partnerships with GO-FOOD Semarang. GO-JEK Semarang also wanted to held an event that was provided by GO-FOOD Semarang itself. GO-FOOD Culinary Festival with 50 best merchants, themed Journey to independence day tells us the Indonesian national history to set free from Colonialists. There was also an event named road to GO-FOOD Culinary Festival as the series of its event held on three...

DIT - Culinary Student Professional Development

OpenAIRE

Seberry, Dermot

2012-01-01

A 1 day Culinary Food Tour - For International Masters Degree Students The Aim of the Programme - To explore the trace the source of ingredients linked to 5 major award winning Food Products. Specific Objectives - To meet the food producers behind 5 award winning food products. To investigate the success factors linked to 5 Prominent Artisan Food Producers from the Boyne Valley Region of Ireland.

Performing Art-Based Research: Innovation in Graduate Art Therapy Education

Science.gov (United States)

Moon, Bruce L.; Hoffman, Nadia

2014-01-01

This article presents an innovation in art therapy research and education in which art-based performance is used to generate, embody, and creatively synthesize knowledge. An art therapy graduate student's art-based process of inquiry serves to demonstrate how art and performance may be used to identify the research question, to conduct a process…

Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

Directory of Open Access Journals (Sweden)

Noorlidah Abdullah

2012-01-01

Full Text Available Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC. Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI. Ganoderma lucidum (30.1%, Schizophyllum commune (27.6%, and Hericium erinaceus (17.7% showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL. Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents.

Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities

Science.gov (United States)

Abdullah, Noorlidah; Ismail, Siti Marjiana; Aminudin, Norhaniza; Shuib, Adawiyah Suriza; Lau, Beng Fye

2012-01-01

Considering the importance of diet in prevention of oxidative stress-related diseases including hypertension, this study was undertaken to evaluate the in vitro antioxidant and ACE inhibitory activities of selected culinary-medicinal mushrooms extracted by boiling in water for 30 min. Antioxidant capacity was measured using the following assays: DPPH free radical scavenging activity, β-carotene bleaching, inhibition of lipid peroxidation, reducing power ability, and cupric ion reducing antioxidant capacity (CUPRAC). Antioxidant potential of each mushroom species was calculated based on the average percentages relative to quercetin and summarized as Antioxidant Index (AI). Ganoderma lucidum (30.1%), Schizophyllum commune (27.6%), and Hericium erinaceus (17.7%) showed relatively high AI. Total phenolics in these mushrooms varied between 6.19 to 63.51 mg GAE/g extract. In the ACE inhibitory assay, G. lucidum was shown to be the most potent species (IC50 = 50 μg/mL). Based on our findings, culinary-medicinal mushrooms can be considered as potential source of dietary antioxidant and ACE inhibitory agents. PMID:21716693

Analysing Logistic Management of Culinary Small and Medium Enterprises in Manado

OpenAIRE

Kerap, Stephenny Karen Rahel; Pangemanan, Sifried S; Tumiwa, Johan

2017-01-01

Small and Medium Enterprises have significant roles in developing Indonesia's economy. That is why developing SMEs is crucial to do and developing the whole power of SMEs should start from every single SME in Manado including empowering the core business process of SMEs including in culinary SMEs. In culinary SMEs, providing the food is the most critical aspect to do. This is where the logistic management became crucial as a business activity that supports the Production and Operation Managem...

Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

OpenAIRE

今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

2014-01-01

This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

Competence Models in Technology-enhanced Competence-based Learning

NARCIS (Netherlands)

Sampson, Demetrios; Fytros, Demetrios

2008-01-01

Please cite as: Sampson, D., & Fytros, D. (2008). Competence Models in Technology-enhanced Competence-based Learning. In H. H. Adelsberger, Kinshuk, J. M. Pawlowski & D. Sampson (Eds.), International Handbook on Information Technologies for Education and Training, 2nd Edition, Springer, June 2008

Do culinary preparations influence 210Po activity concentration in fin fishes?

International Nuclear Information System (INIS)

Praveen Pole, R.P.; Godwin Wesley, S.; Rajan, M.P

2013-01-01

Polonium-210, a member of the 238 U series, is a major source of internal radiation dose to marine organisms and human beings. This naturally occurring radionuclide is responsible for a considerable proportion of radiation exposure of humans, in particular, through consumption of seafood. Considering all these facts, many countries and various international agencies have carried out studies for assessing the levels of 210 Po globally. The volatile nature of 210 Po at high temperatures would significantly reduce its activity concentration in various culinary preparations of seafood. Some studies of fishes have shown no measurable reduction in 210 Po activity in culinary preparations and some authors have reported measurable increase. Based on this scenario, the present study was aimed at estimating 210 Po activity concentrations in different culinary preparations of fishes traditionally prevalent in the coastal region of southern Tamil Nadu. The commonly available fish species (Sardinella sp., Leiognathus sp., Katsuwonus sp., Stolephorus sp. and Chirocentrus sp.) consumed more by the people of this region were collected from nearby fish-landing centre (Kanyakumari and Manakudi). The samples were washed thoroughly with tap water and eviscerated. The fillets were divided into four groups. Fresh fillets analysed as such; A portion of the sample was subjected to oil-frying (with commonly used spices and salt); One portion of the sample was salt-dried; Another portion of the sample was boiled (curry) along with common spices and salt. Ten to twenty grams of each sample was subjected to wet-digestion using 70% conc. HNO 3 followed by the addition of 40% H 2 O 2

Revitalizing Customer Value And Competitive Advantage Of Coastal Culinary Tourism In Jember

OpenAIRE

Lilik Farida; Ahmad Ahsin Kusuma

2017-01-01

Coastal culinary tourism is one of potential destination and economic source in Jember district Indonesia. Majority of coastal culinary tourism in Jember is operated by Small and Medium Enterprises SMEs with limited ability in developing their customer value and strengthening their competitive advantage. This study seeked to examine the effect of service quality and marketing mix on customer value and competitive advantage and to examine the effect of service quality and marketing mix on comp...

Competency-based continuing professional development.

Science.gov (United States)

Campbell, Craig; Silver, Ivan; Sherbino, Jonathan; Cate, Olle Ten; Holmboe, Eric S

2010-01-01

Competence is traditionally viewed as the attainment of a static set of attributes rather than a dynamic process in which physicians continuously use their practice experiences to "progress in competence" toward the attainment of expertise. A competency-based continuing professional development (CPD) model is premised on a set of learning competencies that include the ability to (a) use practice information to identify learning priorities and to develop and monitor CPD plans; (b) access information sources for innovations in development and new evidence that may potentially be integrated into practice; (c) establish a personal knowledge management system to store and retrieve evidence and to select and manage learning projects; (d) construct questions, search for evidence, and record and track conclusions for practice; and (e) use tools and processes to measure competence and performance and develop action plans to enhance practice. Competency-based CPD emphasizes self-directed learning processes and promotes the role of assessment as a professional expectation and obligation. Various approaches to defining general competencies for practice require the creation of specific performance metrics to be meaningful and relevant to the lifelong learning strategies of physicians. This paper describes the assumptions, advantages, and challenges of establishing a CPD system focused on competencies that improve physician performance and the quality and safety of patient care. Implications for competency-based CPD are discussed from an individual and organizational perspective, and a model to bridge the transition from residency to practice is explored.

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients.

Science.gov (United States)

Polak, Rani; Phillips, Edward M; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S; Burg, Tracey; Eisenberg, David

2016-01-01

Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges.

Competency-based continuing professional development

NARCIS (Netherlands)

Campbell, Craig; Silver, Ivan; Sherbino, Jonathan; Ten Cate, Olle; Holmboe, Eric S.

2010-01-01

Competence is traditionally viewed as the attainment of a static set of attributes rather than a dynamic process in which physicians continuously use their practice experiences to "progress in competence'' toward the attainment of expertise. A competency-based continuing professional development

Competency Based Assessment in Fashion Design

Science.gov (United States)

Russanti, Irma; Nurlaela, Lutfiyah; Basuki, Ismet; Munoto

2018-04-01

Professional certification is a form of stipulation on certain competency standards provided by one professional organization to the performance of a person through assessment. For that an assessment needs to be standardized so that there exists a general standardized scale to measure competence. In the professional certification of fashion design department, an instrument of competency based assessment is essential to be developed. The purpose of this review is to know the application of competency based assessment in the field of fashion design. The literature reviews were found by journal searching with keywords competency based assessment and fashion design in Google scholar, of which was gotten over 20 journals from 2006 to 2016. Afterwards, the search of the free-downloaded e-books in libgen was conducted under competency based assessment and fashion design, which is then found some related references. The obtained literatures were used to review the definition, approach, and implementation of competency based assessment in the field of fashion design. Results show that it is important to develop an assessment sheet in the field of fashion design covering garment, apparel and embroidery sectors by patterning the criteria of performers along with the qualifications.

Health-related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients

Science.gov (United States)

Phillips, Edward M.; Nordgren, Julia; La Puma, John; La Barba, Julie; Cucuzzella, Mark; Graham, Robert; Harlan, Timothy S.; Burg, Tracey; Eisenberg, David

2016-01-01

Background: Beneficial correlations are suggested between food preparation and home food preparation of healthy choices. Therefore, there is an emergence of culinary medicine (CM) programs directed at both patients and medical professionals which deliver education emphasizing skills such as shopping, food storage, and meal preparation. Objective: The goal of this article is to provide a description of emerging CM programs and to imagine how this field can mature. Methods: During April 2015, 10 CM programs were identified by surveying CM and lifestyle medicine leaders. Program directors completed a narrative describing their program's structure, curricula, educational design, modes of delivery, funding, and cost. Interviews were conducted in an effort to optimize data collection. Results: All 10 culinary programs deliver medical education curricula educating 2654 health professionals per year. Educational goals vary within the domains of (1) provider's self-behavior, (2) nutritional knowledge and (3) prescribing nutrition. Six programs deliver patients' curricula, educating 4225 individuals per year. These programs' content varies and focuses on either specific diets or various culinary behaviors. All the programs' directors are health professionals who are also either credentialed chefs or have a strong culinary background. Nine of these programs offer culinary training in either a hands-on or visual demonstration within a teaching kitchen setting, while one delivers remote culinary tele-education. Seven programs track outcomes using various questionnaires and biometric data. Conclusions: There is currently no consensus about learning objectives, curricular domains, staffing, and facility requirements associated with CM, and there has been little research to explore its impact. A shared strategy is needed to collectively overcome these challenges. PMID:26937315

Culinary preparation as a tool to decrease the radioactive contamination in mussels

International Nuclear Information System (INIS)

Arapis, G.; Gasco, C.; Romero, L.; Martinez, A.

1992-01-01

The radiation dose to man from the ingestion of contaminated foodstuffs may be lower after culinary preparation than one calculated from raw food. In this study, cesium and cobalt loss from blue mussels contaminated under laboratory conditions was investigated after culinary preparation processes with and without application of corrective measures. A reduction in Cs-137 was observed into drinkable cooking liquids when mussels were previously washed. Part of the Co-60 was eliminated when boiling was introduced. This elimination was greater when the first boiling water was replaced by the final cooking liquid. Culinary preparation could reduce the Cs-137 content in the eatable part of mussels by a factor of 3 to 6. Maximum reduction was obtained when corrective actions were applied. The reduction of Co-60 content in the body of mussels was lower and the corrective actions applied through the cooking processes did not have any significant influence. (author)

Tactical medicine--competency-based guidelines.

Science.gov (United States)

Schwartz, Richard Bruce; McManus, John G; Croushorn, John; Piazza, Gina; Coule, Phillip L; Gibbons, Mark; Bollard, Glenn; Ledrick, David; Vecchio, Paul; Lerner, E Brooke

2011-01-01

Tactical emergency medical support (TEMS) is a rapidly growing area within the field of prehospital medicine. As TEMS has grown, multiple training programs have emerged. A review of the existing programs demonstrated a lack of competency-based education. To develop educational competencies for TEMS as a first step toward enhancing accountability. As an initial attempt to establish accepted outcome-based competencies, the National Tactical Officers Association (NTOA) convened a working group of subject matter experts. This working group drafted a competency-based educational matrix consisting of 18 educational domains. Each domain included competencies for four educational target audiences (operator, medic, team commander, and medical director). The matrix was presented to the American College of Emergency Physicians (ACEP) Tactical Emergency Medicine Section members. A modified Delphi technique was utilized for the NTOA and ACEP groups, which allowed for additional expert input and consensus development. The resultant matrix can serve as the basic educational standard around which TEMS training organizations can design programs of study for the four target audiences.

Financing Competency Based Programs.

Science.gov (United States)

Daniel, Annette

Literature on the background, causes, and current prevalence of competency based programs is synthesized in this report. According to one analysis of the actual and probable costs of minimum competency testing, estimated costs for test development, test administration, bureaucratic structures, and remedial programs for students who cannot pass the…

Application of competency-based education in laparoscopic training.

Science.gov (United States)

Xue, Dongbo; Bo, Hong; Zhang, Weihui; Zhao, Song; Meng, Xianzhi; Zhang, Donghua

2015-01-01

To induce competency-based education/developing a curriculum in the training of postgraduate students in laparoscopic surgery. This study selected postgraduate students before the implementation of competency-based education (n = 16) or after the implementation of competency-based education (n = 17). On the basis of the 5 competencies of patient care, medical knowledge, practice-based learning and improvement, interpersonal and communication skills, and professionalism, the research team created a developing a curriculum chart and specific improvement measures that were implemented in the competency-based education group. On the basis of the developing a curriculum chart, the assessment of the 5 comprehensive competencies using the 360° assessment method indicated that the competency-based education group's competencies were significantly improved compared with those of the traditional group (P The improvement in the comprehensive assessment was also significant compared with the traditional group (P The implementation of competency-based education/developing a curriculum teaching helps to improve the comprehensive competencies of postgraduate students and enables them to become qualified clinicians equipped to meet society's needs.

Competency-based education and training in internal medicine.

Science.gov (United States)

Weinberger, Steven E; Pereira, Anne G; Iobst, William F; Mechaber, Alex J; Bronze, Michael S

2010-12-07

Recent efforts to improve medical education include adopting a new framework based on 6 broad competencies defined by the Accreditation Council for Graduate Medical Education. In this article, the Alliance for Academic Internal Medicine Education Redesign Task Force II examines the advantages and challenges of a competency-based educational framework for medical residents. Efforts to refine specific competencies by developing detailed milestones are described, and examples of training program initiatives using a competency-based approach are presented. Meeting the challenges of a competency-based framework and supporting these educational innovations require a robust faculty development program. Challenges to competency-based education include teaching and evaluating the competencies related to practice-based learning and improvement and systems-based practice, as well as implementing a flexible time frame to achieve competencies. However, the Alliance for Academic Internal Medicine Education Redesign Task Force II does not favor reducing internal medicine training to less than 36 months as part of competency-based education. Rather, the 36-month time frame should allow for remediation to address deficiencies in achieving competencies and for diverse enrichment experiences in such areas as quality of care and practice improvement for residents who have demonstrated skills in all required competencies.

A Model for Art Therapy-Based Supervision for End-of-Life Care Workers in Hong Kong.

Science.gov (United States)

Potash, Jordan S; Chan, Faye; Ho, Andy H Y; Wang, Xiao Lu; Cheng, Carol

2015-01-01

End-of-life care workers and volunteers are particularly prone to burnout given the intense emotional and existential nature of their work. Supervision is one important way to provide adequate support that focuses on both professional and personal competencies. The inclusion of art therapy principles and practices within supervision further creates a dynamic platform for sustained self-reflection. A 6-week art therapy-based supervision group provided opportunities for developing emotional awareness, recognizing professional strengths, securing collegial relationships, and reflecting on death-related memories. The structure, rationale, and feedback are discussed.

Uniform competency-based local feature extraction for remote sensing images

Science.gov (United States)

Sedaghat, Amin; Mohammadi, Nazila

2018-01-01

Local feature detectors are widely used in many photogrammetry and remote sensing applications. The quantity and distribution of the local features play a critical role in the quality of the image matching process, particularly for multi-sensor high resolution remote sensing image registration. However, conventional local feature detectors cannot extract desirable matched features either in terms of the number of correct matches or the spatial and scale distribution in multi-sensor remote sensing images. To address this problem, this paper proposes a novel method for uniform and robust local feature extraction for remote sensing images, which is based on a novel competency criterion and scale and location distribution constraints. The proposed method, called uniform competency (UC) local feature extraction, can be easily applied to any local feature detector for various kinds of applications. The proposed competency criterion is based on a weighted ranking process using three quality measures, including robustness, spatial saliency and scale parameters, which is performed in a multi-layer gridding schema. For evaluation, five state-of-the-art local feature detector approaches, namely, scale-invariant feature transform (SIFT), speeded up robust features (SURF), scale-invariant feature operator (SFOP), maximally stable extremal region (MSER) and hessian-affine, are used. The proposed UC-based feature extraction algorithms were successfully applied to match various synthetic and real satellite image pairs, and the results demonstrate its capability to increase matching performance and to improve the spatial distribution. The code to carry out the UC feature extraction is available from href="https://www.researchgate.net/publication/317956777_UC-Feature_Extraction.

Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.)

Energy Technology Data Exchange (ETDEWEB)

Rivera, A.; Casquero, P.A.; Mayo, S.; Almirall, A.; Plans, M.; Simó, J.; Romero-del-Castillo, R.; Casañas, F.

2016-11-01

The Spanish National Plant Genetic Resource Center’s core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more useful information about these accessions, we cultivated and characterized them for sensory and culinary traits. We found considerable variation for culinary and sensory traits of the cooked beans (mean coefficients of variation: 41% for the sensory traits and 40% for the culinary traits). The large dataset enabled us to study correlations between sensory and culinary traits and among these traits and geographic origin, seed color, and growth habit. Greater proportion of white in the seed coat correlated positively with brightness and negatively with mealiness (r=0.60, r=-0.60, p<0.001, respectively). Mealiness correlated negatively with seed-coat roughness and rate of water absorption (r=-0.60, r=-0.53, p<0.001, respectively). Materials of Andean origin had lower seed-coat brightness (p<0.01) and seed-coat roughness, and greater seed-coat perceptibility, mealiness, flavor, and aroma (p<0.001) than materials of Mesoamerican origin. Growth habit failed to correlate with culinary or sensory traits. Breeders can benefit from the information about this core collection available at www.crf.inia.es/crfesp/paginaprincipaljudia.asp. (Author)

[Culinary as an object of study and intervention in the field of Food and Nutrition].

Science.gov (United States)

Diez-Garcia, Rosa Wanda; de Castro, Inês Rugani Ribeiro

2011-01-01

Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.

Competence Based Educational Metadata for Supporting Lifelong Competence Development Programmes

NARCIS (Netherlands)

Sampson, Demetrios; Fytros, Demetrios

2008-01-01

Sampson, D., & Fytros, D. (2008). Competence Based Educational Metadata for Supporting Lifelong Competence Development Programmes. In P. Diaz, Kinshuk, I. Aedo & E. Mora (Eds.), Proceedings of the 8th IEEE International Conference on Advanced Learning Technologies (ICALT 2008), pp. 288-292. July,

PROBLEMS OF COMPETENCY-BASED ASSESSMENT OF APPLIED QUALIFICATIONS

Directory of Open Access Journals (Sweden)

S. A. Efimova

2017-01-01

Full Text Available Introduction. The search of the unified tools of competences measurement of vocational training institutions graduates and identification of mechanisms of interrelation of these competences with requirements of professional standards imposed to workers of various levels are brought into focus in the context of formation of National system of qualifications of the Russian Federation, introduction of the Third-generation Federal State Educational Standards and transition of professional education to the modular, and competence-based model of the organization of training. The aim of the article is to justify the content, structure and technology of competency-based assessment, as a set of interrelated activities and regulated procedures performed on the basis of the standardized interdisciplinary evaluation materials. Methodology and research methods. The present investigation is based on systematic-activity and competency-based approaches, analysis, systematization, and generalization. Results. The place of competencies, as a part of educational outcomes of vocational education programs, is justified. Critical analysis of typical methodological solutions that are typical for the modern pedagogical practices of the competency-based assessment is performed. The content and organizational design of the process of competency-based assessment is described. Scientific novelty. The conceptual apparatus of competency-based assessment is supplemented with the «sub-competence» category - component of competence, which retains all of its properties due to human activities. Factors of objects choice and methods of assessment in identifying the professional competences are proved. Practical significance. Results of the study can be used by researchers involved with assessment procedures; methodologists and teachers of professional educational organizations, training institutes, independent centers of the qualifications evaluation for the organization of

Competency-Based Business Degree. Issue Brief

Science.gov (United States)

Washington State Board for Community and Technical Colleges, 2014

2014-01-01

In January 2015, thirteen Washington community colleges launched an online, competency-based business transfer degree--the first in the state's community and technical college system. This issue brief provides answers to commonly asked questions about the new competency-based degree.

Performance and competence in usage-based construction grammar

DEFF Research Database (Denmark)

Jensen, Kim Ebensgaard

2014-01-01

While formalist approaches in the Chomskian tradition to language distinguish sharply between performance and competence in their modeling of language competence, performance and competence are considered to be in a mutually influential relation in usage-based models of language. Language...... competence, in the latter approach, is, much like in Dell Hymes’ notion of communicative competence, held to be experientially based in the sense that speakers establish their competence through inductive social-cognitive processes of schematization and conventionalization. Making a case for the usage......-based definition of the language system, his paper explores the interplay between performance and competence in a construction grammar perspective in which grammatical constructions are considered meaningful symbolic units on par with lexemes, in relation to the [V until ADJ]-construction, based on a study...

Rethinking Materiality In Pre-Tertiary Studio Art Education In Ghana

Directory of Open Access Journals (Sweden)

Kwame Opoku-Bonsu

2017-12-01

Full Text Available This paper explores the conventional artist and environment connections, and argues that, environment that produce the Senior High School student do so with peculiar material affinities and competences ripe for 21st century art. The culture of obliging student to a few institutionalised media like clay, dyes and paints in the studio based art disciplines inhibit the numerous possibilities available, and confines art education to limited aptitudes and few institutionally expected expressions in pre-tertiary art education in Ghana. Using content analysis, the paper examines the Art Curricula and WAEC examination questions for Art Students at the SHS level. It recommends that, curricula and examination item reviews, as well as the incorporation of visual and material culture into artistic processes through democratization and participations of candidates’ cultural backgrounds, will usher in an art education premised on meaning making and conception, and institutionally groomed cultural ambassadors with significant material and visual diversities and competences.

Competence-based VET as seen by Dutch researchers

NARCIS (Netherlands)

Wesselink, R.; Biemans, H.J.A.; Mulder, M.; Elsen, van den E.

2007-01-01

The concept of competence is increasingly the basis for (re)designing VET. In competence-based VET academic disciplines are no longer starting points for curriculum development. Competence needed for working in practice, however, is. Competence-based learning is a dominant trend in VET in several

Adopsi Model Competency Based Training dalam Kewirausahaan

OpenAIRE

I Ketut Santra

2009-01-01

The aim of the research is improving the teaching method in entrepreneurship subject. This research adopted the competency based training (CBT) into the entrepreneurship. The major task in this research is formulated and designed the entrepreneurship competency. Entrepreneurship competency indicated by Personal, Strategic and Situational and Business competence. All of entrepreneurship competences are described into sub topic of competence. After designing and formulating the game and simulat...

Arts-Based Methods in Education

DEFF Research Database (Denmark)

Chemi, Tatiana; Du, Xiangyun

2017-01-01

This chapter introduces the field of arts-based methods in education with a general theoretical perspective, reviewing the journey of learning in connection to the arts, and the contribution of the arts to societies from an educational perspective. Also presented is the rationale and structure...

Comparative Agronomic Performance and Reaction to Fusarium wilt of Lens culinaris × L. orientalis and L. culinaris × L. ervoides derivatives

Directory of Open Access Journals (Sweden)

Mohar Singh

2017-07-01

Full Text Available The development of transgressive phenotype in the segregating populations has been speculated to contribute to niche divergence of hybrid lineages, which occurs most frequently at larger genetic distances. Wild Lens species are considered to be more resistant against major biotic and abiotic stresses than that of the cultivated species. In the present study, we assessed the comparative agronomic performance of lentil (Lens culinaris subsp. culinaris inter-sub-specific (L. culinaris subsp. orientalis and interspecific (L. ervoides derivatives, also discussed its probable basis of occurrence. The F3, F4, and F5 inter sub-specific and interspecific populations of ILL8006 × ILWL62 and ILL10829 × ILWL30, respectively revealed a substantial range of variation for majority of agro-morphological traits as reflected by the range, mean and coefficient of variation. A high level of fruitful heterosis was also observed in F3 and F4 progeny for important traits of interest. Phenotypic coefficient of variation (PCV was higher in magnitude than genotypic coefficient of variation (GCV in all generations for several quantitative characters. The results showed high heritability estimates for majority of traits in conjunction with low to high genetic advance in F3 and F4 generations. Further, F5 progeny of ILL10829 × ILWL30, manifested resistant disease reaction for fifteen recombinant inbred lines (RILs against (Fusarium oxysporum f. sp. lentis (Vasd. Srin. Gord.. The multilocation agronomic evaluation of both crosses showed better results for earliness, desirable seed yield and Fusarium wilt resistance under two agro-ecological regions of north-western India. These better performing recombinants of ILL8006 × ILWL62 and ILL10829 × ILWL30 can be advanced for further genetic improvement and developing high yielding disease resistant cultivars of lentil.

Embracing a competency-based specialty curriculum for community-based nursing roles.

Science.gov (United States)

Levin, Pamela F; Swider, Susan M; Breakwell, Susan; Cowell, Julia M; Reising, Virginia

2013-01-01

The Quad Council competencies for public health nursing (PHN) provide guidance in developing curricula at both the generalist and specialist level. However, these competencies are based on nursing roles in traditional public health agencies and community/public health is defined more broadly than official agency practice. The question arises as to whether community-based specialties require largely the same knowledge and skill set as PHN. The purpose of the competency cross-mapping project reported here was to (a) assess the intersection of the Quad Council competencies with four community-based specialties and (b) ensure the appropriateness of a Quad Council-based curriculum to prepare graduates across these four specialties (home health, occupational health, environmental health, and school nursing). This article details the multistep cross-mapping process, including validation with practice leaders. Results indicate strong alignment of community-based specialty competencies with Quad Council competencies. Community-based specialty-specific content that did not align well is identified, along with examples of didactic and clinical strategies to address gaps. This work indicates that a Quad Council-based curriculum is appropriate to prepare graduates in community-based specialties when attention to the specialty-specific competencies in the clinical setting is included. This work guides the development of a doctorate of nursing practice curriculum in PHN, encompassing the four additional community-based specialties. © 2013 Wiley Periodicals, Inc.

Culinary Tourism. A New Trend on the Tourism Market

Directory of Open Access Journals (Sweden)

Oana DURALIA

2017-12-01

Full Text Available Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight some of the characteristics of culinary tourism and to customize some of the dimensions of consumer behavior oriented towards this form of tourism, in an economy where the tertiary sector, and specifically the tourism sector, play a leading role both in Europe and worldwide.

An Analysis of the Expediency Social Media for Culinary Products Marketing on Micro and Middle Enterprise in Pekanbaru City

Science.gov (United States)

Arisandi, Diki; Sukri

2017-12-01

Today, there are many culinary business can be found Pekanbaru city. To increase the benefit, the culinary entrepreneurs are using social media such as Facebook, twitter, instagram, whatsapp and others. This research discussed about the expediency of social media analysis for culinary products marketing on micro and middle enterprise in Pekanbaru by using structural equation modeling method. The Variables were used in this research are the selection of social media, updating information, response to costumers, quality and price as variable x to culinary business marketing as variable y. Data retrieval comes from a questionnaire filled by culinary entrepreneurs who are using social media to sell their product to customer in Pekanbaru. The result of this research displayed that the value of validity to the questionnaire was minimum = 0.083 and maximum = 0.547, RMSEA = 0.08, AGFI = 0.705, CMIN / DF = 1.834, TLI = 0.813 and CFI = 0.843. From the results of these measurements can be concluded that six of seven components of the measurement value can be avowed as acceptable, so the final result in this research is all the x variables have a positive influence on y variable.

Contextualising vocational knowledge : A theoretical framework and illustrations from culinary education

NARCIS (Netherlands)

Wenja Heusdens; Arthur Bakker; Dr. Liesbeth Baartman; Prof.Dr. Elly de Bruijn

2016-01-01

In this article the idea of contextualising vocational knowledge is theorised to understand the nature of vocational knowledge and this process of contextualising is illustrated with empirical examples from culinary education.

Competency-Based Education--What Is It?

Science.gov (United States)

Turney, Mildred; And Others

This task force report defines competency-based education (CBE) as a system of education designed to develop competencies in those who are products of the system. A distinction is made between CBE and performance based education (PBE) in this report. Although the American Association of Colleges for Teacher Education Committee on Performance-Based…

JUSTIFICATION OF MODES THERMAL PROCESSING OF THE SEMIFINISHED THORNY SKATE TO PRODUCTION OF FISH CULINARY PRODUCTS OF FUNCTIONAL PURPOSE

Directory of Open Access Journals (Sweden)

V. V. Shchetinskii

2014-01-01

Full Text Available Summary. Raja radiatd, the non-conventional object of commercial fishing in North-East Atlantic region which is not under fishing quota should be declared as a cost-effective full bio raw material for the broad line food production enriched with chondroitin sulfate (a valuable biological component with proved anti-inflammatory and anti-tumor acting. The main obstacle for the industrial food processing of the Raja radiatd is a high level of urea in the muscle tissue. The patented technical solution to this problem is being proposed. Justified modes of preliminary and final heat treatment for a wide range of fish culinary products of functional purpose of the Raja radiatd. Assessed by calculation of indicators of the biological value of the protein ready culinary products of the pitch with regard to experimentally established weight loss, protein and fat at all stages of the thermal treatment of the material. The high level of chondroitin sulfate in the culinary finished product is experimentally confirmed. The outcome of the research was the development of formulations and manufacturing fish culinary products functionality of a wide range based on the use of Raja radiatd meat. Complex physico-chemical analysis of raw materials, semi-finished and finished products allowed to develop standards of waste, loss, and output of finished products, to optimize the formulation of products and technological conditions of its production. Experimentally determine some parameters of the nutritional value of new products, comprehensive assessment of its quality, which confirmed its improved handling compared to the same fishery products provided to the consumer market in Murmansk.

Competency-Based Blended Learning: Flipping Professional Practice Classes to Enhance Competence Development

Directory of Open Access Journals (Sweden)

Mark Ragg

2017-08-01

Full Text Available In the past decade, health and human service educational programs have transitioned to competence-based outcomes to enhance the quality of graduating professionals. While such outcomes are a critical step in ensuring professional quality, they require curricular and pedagogical adjustments that do not fit easily within university environments. Technology has eased many problems of fit through the development of hybrid and flipped courses that allow on-campus time to be better focused on developing professional skills. This study explored the question: Can flipped delivery improve competence-based outcomes in social work practice classes? The study assessed pedagogical adjustments that integrated competence-based learning principles with flipped classroom delivery. Principles of organizing the class to maximize competence development are explored and illustrated. Improved competence development and student satisfaction were demonstrated in three flipped practice courses with a combined sample size of 269 Bachelor of Social Work (BSW and Masters of Social Work (MSW students. Researchers concluded that using flipped-classroom methods enhanced the students’ capacity to apply concepts and develop skills. In particular, the ability to receive and process feedback on applied skills was improved.

Performance evaluation of nursing students following competency-based education.

Science.gov (United States)

Fan, Jun-Yu; Wang, Yu Hsin; Chao, Li Fen; Jane, Sui-Whi; Hsu, Li-Ling

2015-01-01

Competency-based education is known to improve the match between educational performance and employment opportunities. This study examined the effects of competency-based education on the learning outcomes of undergraduate nursing students. The study used a quasi-experimental design. A convenience sample of 312 second-year undergraduate nursing students from northern and southern Taiwan participated in the study. The experimental group (n=163) received competency-based education and the control group received traditional instruction (n=149) in a medical-surgical nursing course. Outcome measures included students' scores on the Objective Structured Clinical Examination, Self-Evaluated Core Competencies Scale, Metacognitive Inventory for Nursing Students questionnaire, and academic performance. Students who received competency-based education had significantly higher academic performance in the medical-surgical nursing course and practicum than did the control group. Required core competencies and metacognitive abilities improved significantly in the competency-based education group as compared to the control group after adjusting for covariates. Competency-based education is worth implementing and may close the gap between education and the ever-changing work environment. Copyright © 2014 Elsevier Ltd. All rights reserved.

Radionuclide content of selected root vegetables as influenced by culinary preparation

International Nuclear Information System (INIS)

Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W.

2000-01-01

A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: 90 Sr> 137 Cs>> 234 U congruent with 238 U≥ 238 Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile 90 Sr and 137 Cs

Radionuclide content of selected root vegetables as influenced by culinary preparation

Energy Technology Data Exchange (ETDEWEB)

Adriano, D.C.; Doswell, A.C.; Ciravolo, T.G.; Pinder, J.E. III; McLeod, K.W

2000-07-01

A greenhouse study involving root vegetables (carrot, red beet, and turnips) was conducted primarily to evaluate the effect of culinary processing (light washing, scrubbing, and peeling) on the radionuclide content of the edible portions. In terms of concentration ratio of the radionuclides left in roots after peeling, the trend follows: {sup 90}Sr>{sup 137}Cs>>{sup 234}U congruent with {sup 238}U{>=}{sup 238}Pu. The actinide contents in the roots were apparently due to surface adherence of the contaminated soil particulates as indicated by the diminution of the contents upon brushing the surface, which were further decreased by peeling the skin. Rigorous culinary processing of roots, such as scrubbing or peeling, could substantially diminish the contents of the actinides, but not of the more mobile {sup 90}Sr and {sup 137}Cs.

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

Science.gov (United States)

Lane, Christel

2011-12-01

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

Purification, identification and preliminary crystallographic studies of a 2S albumin seed protein from Lens culinaris

International Nuclear Information System (INIS)

Gupta, Pankaj; Gaur, Vineet; Salunke, Dinakar M.

2008-01-01

A 2S albumin from L. culinaris was purified and crystallized and preliminary crystallographic studies were carried out. Lens culinaris (lentil) is a widely consumed high-protein-content leguminous crop. A 2S albumin protein (26.5 kDa) has been identified using NH 2 -terminal sequencing from a 90% ammonium sulfate saturation fraction of total L. culinaris seed protein extract. The NH 2 -terminal sequence shows very high homology to PA2, an allergy-related protein from Pisum sativum. The 2S albumin protein was purified using a combination of size-exclusion and ion-exchange chromatography. Crystals of the 2S seed albumin obtained using the hanging-drop vapour-diffusion method diffracted to 2.5 Å resolution and were indexed in space group P4 1 (or P4 3 ), with unit-cell parameters a = b = 78.6, c = 135.2 Å

Growth studies on Lens culinaris after gamma irradiation

International Nuclear Information System (INIS)

Ahmad, S.; Bokhari, F.S.; Shahnaz, F.

1996-01-01

A study on growth parameters was carried out on two varieties of Lens culinaris after gamma irradiation. Experiment was conducted at Botanical Garden, Bahauddin Zakariya University, Multan in 1993. The germination percentage, survival percentage, height, branch number, pods per plant and 100-seed weight decreased with the increasing dose of radiation. Comparing the two varieties, variety-86642 appeared more sensitive to radiation than variety-87528

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Directory of Open Access Journals (Sweden)

Natalia Daries

2018-04-01

Added value: The present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development.  Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few research that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.

INPO JTA application: developing a competency-based training program

International Nuclear Information System (INIS)

Patrick, P.W.

1985-01-01

Developing a competency-based training program requires the support of a strong curriculum development program. The major thrust of Arkansas Power and Light Company's competency-based curriculum development program is the identification of competencies using position task analysis data, panels, and INPO JTA data. Eight steps in the curriculum development approach provide the logic and rationale of the process: (1) establish competencies, (2) conduct competency verification, (3) develop competency tests, (4) develop curriculum, (5) develop instructional media, (6) validate curriculum and conduct field testing, (7) perform training effectiveness evaluation, and (8) revise the curriculum as needed. The processes describe how INPO JTA's and NRC procedures are cross-referenced to show that standards and requirements imposed or sanctioned by NRC and INPO are met. The competency-based approach to curriculum and training development eliminates the traditional scatterload approach to training and focuses on training to the competency. The primary benefits of competency-based training include accountability, minimal job training to meet job or position requirements, and a process to document an individual's job proficiency

Adopsi Model Competency Based Training dalam Kewirausahaan

Directory of Open Access Journals (Sweden)

I Ketut Santra

2009-01-01

Full Text Available The aim of the research is improving the teaching method in entrepreneurship subject. This research adopted the competency based training (CBT into the entrepreneurship. The major task in this research is formulated and designed the entrepreneurship competency. Entrepreneurship competency indicated by Personal, Strategic and Situational and Business competence. All of entrepreneurship competences are described into sub topic of competence. After designing and formulating the game and simulation the research continuing to implement the competency based training in the real class. The time consumed to implementing the CBT one semester, starting on September 2006 to early February 2007. The lesson learnt from the implementation period, the CBT could improve the student competence in Personal, Situational Strategic and Business. The three of the competencies are important for the success entrepreneur. It is a sign of application of “Kurikulum Berbasis Kompetensi”. There are many evidences to describe the achievement of the CBT in entrepreneurship subject. Firstly, physically achievement, that all of the student’s business plan could became the real business. The evidences are presented by picture of the student’s real business. Secondly theoretically achievement, that the Personal, Situational Strategic and Business competence statistically have significant relation with Business Plan even Real Business quality. The effect of the Personal, Situational Strategic and Business competence to Business Plan quality is 84.4%. and, to the Real Business quality 77.2%. The statistic’s evidence suggests that the redesign of the entrepreneurship subject is the right way. The content of the entrepreneur competence (Personal, Situational and Strategic and Business competence have impact to the student to conduct and running for own business.

An Overview of Culinary and Medicinal Mushrooms in Neurodegeneration and Neurotrauma Research.

Science.gov (United States)

Wong, Kah-Hui; Ng, Chai-Chee; Kanagasabapathy, Gowri; Yow, Yoon-Yen; Sabaratnam, Vikineswary

2017-01-01

Culinary and medicinal mushrooms have been appreciated since prehistoric times as valuable resources for food and medicine. Edible mushrooms represent an untapped source of nutraceuticals and valuable palatable food. Long considered tonics, they are now treasured as functional foods that can improve human health and quality of life. Numerous studies have provided insights into the neuroprotective effects of edible mushrooms, which are attributed to their antioxidant, antineuroinflammatory, and cholinesterase inhibitory properties, and their ability to prevent neuronal death. Here we review the recent literature on the role of culinary and medicinal mushrooms in the management of neurodegenerative diseases and neurotrauma. We highlight some of the molecular mechanisms for how these alternative medicines provide health benefits that could help us to harness their neuroprotective effects.

An Electronic Competency-Based Evaluation Tool for Assessing Humanitarian Competencies in a Simulated Exercise.

Science.gov (United States)

Evans, Andrea B; Hulme, Jennifer M; Nugus, Peter; Cranmer, Hilarie H; Coutu, Melanie; Johnson, Kirsten

2017-06-01

The evaluation tool was first derived from the formerly Consortium of British Humanitarian Agencies' (CBHA; United Kingdom), now "Start Network's," Core Humanitarian Competency Framework and formatted in an electronic data capture tool that allowed for offline evaluation. During a 3-day humanitarian simulation event, participants in teams of eight to 10 were evaluated individually at multiple injects by trained evaluators. Participants were assessed on five competencies and a global rating scale. Participants evaluated both themselves and their team members using the same tool at the end of the simulation exercise (SimEx). All participants (63) were evaluated. A total of 1,008 individual evaluations were completed. There were 90 (9.0%) missing evaluations. All 63 participants also evaluated themselves and each of their teammates using the same tool. Self-evaluation scores were significantly lower than peer-evaluations, which were significantly lower than evaluators' assessments. Participants with a medical degree, and those with humanitarian work experience of one month or more, scored significantly higher on all competencies assessed by evaluators compared to other participants. Participants with prior humanitarian experience scored higher on competencies regarding operating safely and working effectively as a team member. This study presents a novel electronic evaluation tool to assess individual performance in five of six globally recognized humanitarian competency domains in a 3-day humanitarian SimEx. The evaluation tool provides a standardized approach to the assessment of humanitarian competencies that cannot be evaluated through knowledge-based testing in a classroom setting. When combined with testing knowledge-based competencies, this presents an approach to a comprehensive competency-based assessment that provides an objective measurement of competency with respect to the competencies listed in the Framework. There is an opportunity to advance the use of

The Development of youth participation competencies: social discourse

OpenAIRE

Zaleskienė, Irena; Gurskienė, Odeta

2011-01-01

Significance of information and communication technology (ICT) competence to professional activity and successful career of art pedagogues is analyzed in the articles. Theoretic aspect of art pedagogues' ICT competence is discussed. Self-evaluation of pedagogues' ICT competence, computer teaching (learning) methods, technical methods, issues of ICT application in educational process, and etc. are analyzed in the article according the results of a written survey. Abstract The article discusses...

Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

Science.gov (United States)

Parys, Nathalie

2013-12-01

The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks. Copyright © 2013 Elsevier Ltd. All rights reserved.

Identification of Managerial Competencies in Knowledge-based Organizations

Directory of Open Access Journals (Sweden)

Königová Martina

2012-03-01

Full Text Available Managerial competencies identification and development are important tools of human resources management that is aimed at achieving strategic organizational goals. Due to current dynamic development and changes, more and more attention is being paid to the personality of managers and their competencies, since they are viewed as important sources of achieving a competitive advantage. The objective of this article is to identify managerial competencies in the process of filling vacant working positions in knowledge-based organizations in the Czech Republic. The objective was determined with reference to the Czech Science Foundation GACR research project which focuses on the identification of managerial competencies in knowledge-based organizations in the Czech Republic. This identification within the frame of the research project is primarily designed and subsequently realised on the basis of content analysis of media communications such as advertisements - a means through which knowledge- based organizations search for suitable candidates for vacant managerial positions. The first part of the article deals with theoretical approaches to knowledge-based organizations and issues on competencies. The second part evaluates the outcomes of the survey carried out, and also summarizes the basic steps of the application of competencies. The final part summarizes the benefits and difficulties of applying the competency-based approach as a tool of efficient management of organizations for the purpose of achieving a competitive advantage.

La supuesta neutralidad de la evaluación por competencias The alleged neutrality of competence-based assessment

Directory of Open Access Journals (Sweden)

Juan Carlos Revilla Castro

2011-05-01

Full Text Available La gestión por competencias se ha convertido en los últimos treinta años en uno de los temas recurrentes cuando se habla de la gestión integral en las organizaciones del siglo xxi. Los cuatro pilares sobre los que descansa dicha gestión son la selección, la formación, la retribución y la evaluación. El objetivo del presente artículo es el análisis de uno de esos elementos clave: la evaluación por competencias. El punto de partida de esta investigación es la tendencia, en aumento, a valorar a los trabajadores tanto por sus cualificaciones como por sus actitudes, dos elementos centrales en la definición de competencia. A través del análisis de diferentes entrevistas a expertos y encargados de recursos humanos implicados en la gestión por competencias, se pretende visualizar las dificultades de encontrar elementos objetivos a los que atenerse a la hora de evaluar las competencias de los trabajadores.In the last 30 years competence-based management has become a recurring theme in the integral management of 21st-century institutions. The four pillars that support competence-based management are selection, training, remuneration and assessment. The aim of the present article is to analyse one of these key elements: competence-based assessment. The starting point of the study is the increasing tendency to assess employees on the basis not only of their qualifications but also of their attitudes, two elements that are fundamental to the definition of competence. By analyzing a variety of interviews with experts and people in charge of human resources involved in competence-based management, we aim to highlight how difficult it is to find objective elements on which to base an assessment of the competences of employees.

[HUMAN RESOURCES MANAGEMENT BASED ON COMPETENCIES].

Science.gov (United States)

Larumbe Andueza, Ma Carmen; De Mendoza Cánton, Juana Hermoso

2016-05-01

We are living in a time with a lot of changes in which health organizations have more challenges to face. One of them is to recognize, strengthen, develop and retain the talent they have. Competency-based human resources management is emerging as a tool that contributes to achieve that aim. Competencies from the generic or characteristic perspective: personality traits, values and motivations, which are deeply rooted in the person. Through elaborating a competencies map for the organization, and identifying the job competencies profile, above all in key jobs, the employees know what it is going to expect from them. After, detect and cover the learning needs, it is possible to achieve better adjust between worker-job. The nursing unit manager is a key job because it is a link between management team and nursing team. The way that it is performed, it will have impact on the quality of care and its team motivation. So, the most adequate person who covers this job would have a part of knowledge, skills, attitudes and compatible interests with her job. Competency-based management helps identify both the potential and learning needs to performing this job.

Competency-Based Education: A Framework for Measuring Quality Courses

Science.gov (United States)

Krause, Jackie; Dias, Laura Portolese; Schedler, Chris

2015-01-01

The growth of competency-based education in an online environment requires the development and measurement of quality competency-based courses. While quality measures for online courses have been developed and standardized, they do not directly align with emerging best practices and principles in the design of quality competency-based online…

Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process.

Science.gov (United States)

Lafeuille, Jean-Louis; Lefèvre, Stéphane; Lebuhotel, Julie

2014-02-26

Chlorophylls and their green and olive-brown derivatives were successfully separated from culinary herb extracts by HPLC with photodiode-array and mass spectrometry detection. The method involved a ternary gradient elution and reverse-phase separation conditions capable of resolving 24 different pigments (2 chlorophylls and 22 of their derivatives) of different polarities within 28 min. The method was applied to monitor color changes in 50 samples of culinary aromatic herbs subjected to five different drying treatments. Of the 24 pigments, 14 were key to understanding the differences between the primary degradation pathways of chlorophyll a and chlorophyll b in culinary herbs during drying processes. A color degradation ladder based on the total molar percentage of all the remaining green pigments was also proposed as a tool to measure the impact of drying treatments on aromatic herb visual aspects.

Environmental Assessment of the Privatization of Military Family Housing at Andrews Air Force Base, Maryland

Science.gov (United States)

2007-05-01

is used to train personnel in the culinary arts . Building 4691 is presently vacant. Both of these buildings might have had renovations over the...management services 12.1% 12.6% 12.4% Educational, health, and social services 18.8% 20.0% 20.6% Arts , entertainment, recreation, accommodation, and food

The Role of Competencies and Education in Increasing Entrepreneurial Intention in Creative Economy

Directory of Open Access Journals (Sweden)

Christine Winstinindah Sandroto

2018-06-01

Full Text Available The creative economy is being increasingly encouraged by the Indonesian government, the existing entrepreneurs are mostly engaged in the culinary industry. This study aims to describe the role of competencies and education in increasing entrepreneurial intention in the creative economy. Three hundred and five questionnaires were distributed to creative entrepreneurs, consisting of 162 respondents in Jakarta and 143 in Balikpapan using convenience sampling. Research findings show that there is no difference between the mean scores of entrepreneurial competencies in Jakarta and Balikpapan. Furthermore, the level of education has a positive effect on (i entrepreneurial intention, (ii entrepreneurial professional attraction, and (iii entrepreneurial networking support. There is a positive relationship between education level and monthly revenue, as well as between entrepreneurial competencies and monthly revenue. The findings of this research would suggest government and education institution to further develop entrepreneurship education and train them with various methods and to cultivate interests in other creative sub-sectors.

Nursing satisfaction and Web-based competencies.

Science.gov (United States)

McCarthy, Kathleen A; Kuhr, Monica; Buderer, Nancy

2010-01-01

This article describes the study of nursing satisfaction with Web-based learning and competency assignment given the learning management system (LMS) change from one LMS to another in 1 year. An anonymous paper-pencil survey was distributed to nursing staff after completing a year with two LMSs and prior to assigning Web-based competency requirements in the newer system (pre) and again after completing requirements (post). Nursing satisfaction and ease of use improved with assignment of requirements. Implications for staff development are described.

Setting up decommissioning funds for nuclear facilities - a competence problem for EURATOM

International Nuclear Information System (INIS)

Danwitz, Th. von

2003-01-01

The nuclear package presented by the European Commission in the autumn of 2002 has added considerable practical significance to the problem of the vertical limits of competence between the Community and its member states within the framework of the Euratom Treaty. The question most important to Germany is the authority of the European Atomic Energy Community to oblige its member states to set up funds for financing the decommissioning of nuclear facilities. As the Euratom Treaty contains no explicit competences of Euratom for regulations of this type, the article examines the content and range of Art. 30 ff. of the Euratom Treaty, the unwritten authority resulting from factual connections and the nature of the problems involved, looks at the importance of international agreements as far as legal competences are implied, and deals with a possible competence based on the right to amend the Treaty under Art. 203, Euratom Treaty. (orig.) [de

From time-based to competency-based standards: core transitional competencies in plastic surgery.

Science.gov (United States)

Lutz, Kristina; Yazdani, Arjang; Ross, Douglas

2015-01-01

Competency-based medical education is becoming increasingly prevalent and is likely to be mandated by the Royal College in the near future. The objective of this study was to define the core technical competencies that should be possessed by plastic surgery residents as they transition into their senior (presently postgraduate year 3) years of training. A list of potential core competencies was generated using a modified Delphi method that included the investigators and 6 experienced, academic plastic surgeons from across Canada and the United States. Generated items were divided into 7 domains: basic surgical skills, anesthesia, hand surgery, cutaneous surgery, esthetic surgery, breast surgery, and craniofacial surgery. Members of the Delphi group were asked to rank particular skills on a 4-point scale with anchored descriptors. Item reduction resulted in a survey consisting of 48 skills grouped into the aforementioned domains. This self-administered survey was distributed to all Canadian program directors (n = 11) via e-mail for validation and further item reduction. The response rate was 100% (11/11). Using the average rankings of program directors, 26 "core" skills were identified. There was agreement of core skills across all domains except for breast surgery and esthetic surgery. Of them, 7 skills were determined to be above the level of a trainee at this stage; a further 15 skills were agreed to be important, but not core, competencies. Overall, 26 competencies have been identified as "core" for plastic surgery residents to possess as they begin their senior, on-service years. The nature of these skills makes them suitable for teaching in a formal, simulated environment, which would ensure that all plastic surgery trainees are competent in these tasks as they transition to their senior years of residency. Copyright © 2014 Association of Program Directors in Surgery. Published by Elsevier Inc. All rights reserved.

Beyond NAVMEC: competency-based veterinary education and assessment of the professional competencies.

Science.gov (United States)

Hodgson, Jennifer L; Pelzer, Jacquelyn M; Inzana, Karen D

2013-01-01

The implementation of competency-based curricula within the health sciences has been an important paradigm shift over the past 30 years. As a result, one of the five strategic goals recommended by the North American Veterinary Medical Education Consortium (NAVMEC) report was to graduate career-ready veterinarians who are proficient in, and have the confidence to use, an agreed-upon set of core competencies. Of the nine competencies identified as essential for veterinary graduates, seven could be classified as professional or non-technical competencies: communication; collaboration; management (self, team, system); lifelong learning, scholarship, value of research; leadership; diversity and multicultural awareness; and adaptation to changing environments. Traditionally, the professional competencies have received less attention in veterinary curricula and their assessment is often sporadic or inconsistent. In contrast, the same or similar competencies are being increasingly recognized in other health professions as essential skills and abilities, and their assessment is being undertaken with enhanced scrutiny and critical appraisal. Several challenges have been associated with the assessment of professional competencies, including agreement as to their definition and therefore their evaluation, the fact that they are frequently complex and require multiple integrative assessments, and the ability and/or desire of faculty to teach and assess these competencies. To provide an improved context for assessment of the seven professional competencies identified in the NAVMEC report, this article describes a broad framework for their evaluation as well as specific examples of how these or similar competencies are currently being measured in medical and veterinary curricula.

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

Science.gov (United States)

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-06-17

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

Science.gov (United States)

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-01-01

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

Implementing competency based admissions at the Albert Einstein College of Medicine.

Science.gov (United States)

Kerrigan, Noreen; Akabas, Myles H; Betzler, Thomas F; Castaldi, Maria; Kelly, Mary S; Levy, Adam S; Reichgott, Michael J; Ruberman, Louise; Dolan, Siobhan M

2016-01-01

The Albert Einstein College of Medicine (Einstein) was founded in 1955 during an era of limited access to medical school for women, racial minorities, and many religious and ethnic groups. Located in the Bronx, NY, Einstein seeks to educate physicians in an environment of state-of-the-art scientific inquiry while simultaneously fulfilling a deep commitment to serve its community by providing the highest quality clinical care. A founding principle of Einstein, the basis upon which Professor Einstein agreed to allow the use of his name, was that admission to the student body would be based entirely on merit. To accomplish this, Einstein has long used a 'holistic' approach to the evaluation of its applicants, actively seeking a diverse student body. More recently, in order to improve its ability to identify students with the potential to be outstanding physicians, who will both advance medical knowledge and serve the pressing health needs of a diverse community, the Committee on Admissions reexamined and restructured the requirements for admission. These have now been categorized as four 'Admissions Competencies' that an applicant must demonstrate. They include: 1) cocurricular activities and relevant experiences; 2) communication skills; 3) personal and professional development; and 4) knowledge. The purpose of this article is to describe the process that resulted in the introduction and implementation of this competency based approach to the admission process.

[Competence based medical education].

Science.gov (United States)

Bernabó, Jorge G; Buraschi, Jorge; Olcese, Juan; Buraschi, María; Duro, Eduardo

2007-01-01

The strategy of curriculum planning in the majority of the Schools of Medicine has shifted, in the past years, from curriculum models based in contents to outcome oriented curricula. Coincidently the interest in defining and evaluating the clinical competences that a graduate must have has grown. In our country, and particularly in the Associated Hospitals belonging to the Unidad Regional de Enseñanza IV of the UBA School of Medicine, evidence has been gathered showing that the acquisition of clinical competences during the grade is in general insufficient. The foundations and characteristics of PREM (Programa de Requisitos Esenciales Mínimos) are described. PREM is a tool to promote the apprenticeship of abilities and necessary skills for the practice of medicine. The objective of the program is to promote the apprenticeship of a well defined list of core competences considered indispensable for a general practitioner. An outcome oriented curriculum with a clear definition of the expected knowledge, skills and attitudes of a graduate of the programme, the promotion of learning experiences centered in the practice and evaluation tools based in direct observation of the student's performance should contribute to close the gap between what the Medicine Schools traditionally teach and evaluate, and what the doctor needs to know and needs to do to perform correctly its profession.

Arts-Based Methods in Education Around the World

DEFF Research Database (Denmark)

Arts-Based Methods in Education Around the World aims to investigate arts-based encounters in educational settings in response to a global need for studies that connect the cultural, inter-cultural, cross-cultural, and global elements of arts-based methods in education. In this extraordinary...... collection, contributions are collected from experts all over the world and involve a multiplicity of arts genres and traditions. These contributions bring together diverse cultural and educational perspectives and include a large variety of artistic genres and research methodologies. The topics covered...

Neuronal health - can culinary and medicinal mushrooms help?

Science.gov (United States)

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

Implementation of Competency and Conservation Based Curriculum to Improve Graduates’ Quality to be Competence and Conservation-Minded

Directory of Open Access Journals (Sweden)

Asrori Asrori

2016-06-01

Full Text Available This research aims to analyze the implementation of Competency and Conservation Based Curriculum in order to improve the quality of graduates of Economics Faculty of Universitas Negeri Semarang (UNNES. The goal of this study was to provide information, policy,  and recommendations to improve the quality of graduates based on lectures behavior. The respondents of this research were lecturers of Faculty of Economics. Research data were collected by using questionnaires. Descriptive statistics and inferential statistical multiple linear regression were employed to analyze data. This study provided empirical support that lecturers’ ability and commitment positively contributed to the implementation of Competency and Conservation Based Curriculum to improve the quality of graduates to be competence and conservation-minded. This study also proved that while lecturers’ ability and commitment play an important role, their commitments do not affect the implementation of Competency and Conservation Based Curriculum. Based on the results of this study, it is recommended that lecturers’ ability to implement the Competency and Conservation Based Curriculum needs to be improved. Workshops and training should be given to lecturers in order to help them to create learning apparatus such as syllabus, lesson plans and teaching materials, as well as the evaluation of Competency and Conservation Based Curriculum.

The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

Science.gov (United States)

Costa, Sara; Afonso, Cláudia; Bandarra, Narcisa Maria; Gueifão, Sandra; Castanheira, Isabel; Carvalho, Maria Luísa; Cardoso, Carlos; Nunes, Maria Leonor

2013-10-01

The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower. Copyright © 2013 Elsevier Ltd. All rights reserved.

COMPETENCY-BASED TRAINING IN NURSING: LIMITS AND POSSIBILITIES

Directory of Open Access Journals (Sweden)

Silvia Franco da Rocha Tonhom

2014-12-01

Full Text Available Objective To analyze the possibilities and limits of competency-based training in nursing. Method An integrative review of the literature on the subject was carried out, and an analysis was made of the results of a survey evaluating a nursing course based on areas of competency. A dialog was then established between the review and the results of the research. Results On the question of which theoretical type of competency the articles from the literature relate to, there is a predominance of the constructivist perspective, followed by the functionalist approach and the dialog-based approach. In the dialog between the literature and the research, limits and possibilities were observed in the development of a training by areas of competency. Conclusion The dialog-based approach to competency is the proposition that most approximates to the profile defined by the National Curriculum Guidelines for training in nursing, and this was also identified in the evaluation survey that was studied. However, it is found that there are aspects on better work is needed, such as: partnership between school and the workplace, the role of the teacher, the role of the student, and the process of evaluation.

Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health.

Science.gov (United States)

Guiné, Raquel P F; Gonçalves, Fernando J

2016-01-01

Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

Grading the performance of clinical skills: lessons to be learned from the performing arts.

Science.gov (United States)

Roberts, Deborah

2011-08-01

The drift towards competency based nurse interventions has seen a growth in concern regarding the most appropriate methods of assessment of such competencies. Nurse educators and practitioners alike are struggling with the concept of measuring the performance of nursing skills; due to an uneasy relationship between competence, capability, intuition and expertise. Different currencies of value may be ascribed to the assessment of nursing practice, resulting in the use of subjective judgements together with the development of assessment criteria which have different weightings, depending on the values of the assessor. Within the performing arts, students' practice performance is also assessed, with seemingly many similarities between applying value to performance in dance or theatre and nursing. Within performing arts assessment a balancing act is also being played out between academic education and professional training (where complex performances are notoriously hard to evaluate). This paper explores the nature of assessment within the performing arts and makes suggestions regarding their application within the context of nurse education. If nursing is indeed a blend of art and science, then it seems sensible to look to the performing arts to see if lessons could be learned. Copyright © 2010 Elsevier Ltd. All rights reserved.

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

Science.gov (United States)

Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

2016-12-09

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

Culinary Medicine-Jalebi Adhesions.

Science.gov (United States)

Kapoor, Vinay K

2016-02-01

Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig. 1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig. 2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

[Changes in the nutritive value of food products after thermal culinary handling].

Science.gov (United States)

Skurikhin, I M

1985-01-01

The data were summarized for the first time concerning the losses of the basic food substances (protein, fats, carbohydrates, Na, K, Ca, Mg, P, Fe, vitamins A, B1, B2, PP, C) and caloric value as a result of the different methods of culinary treatment: cooking, frying, stewing, baking, and so forth. It was shown that the greatest losses of vegetable foods are observed during frying, those of animal foods during cooking. It was also shown that the least losses of nutritive substances of vegetable foods are observed during cooking without water pouring off. The losses of nutritive substances of animal foods were minimal during stewing, baking and cooking in the form of cutlets. For rough estimation of the daily diet the losses during thermal culinary treatment may be assumed on the average as 6% (proteins), 12% (fats), 9% (carbohydrates), and 10% (the caloric value).

The non-equilibrium nature of culinary evolution

Science.gov (United States)

Kinouchi, Osame; Diez-Garcia, Rosa W.; Holanda, Adriano J.; Zambianchi, Pedro; Roque, Antonio C.

2008-07-01

Food is an essential part of civilization, with a scope that ranges from the biological to the economic and cultural levels. Here, we study the statistics of ingredients and recipes taken from Brazilian, British, French and Medieval cookery books. We find universal distributions with scale invariant behaviour. We propose a copy-mutate process to model culinary evolution that fits our empirical data very well. We find a cultural 'founder effect' produced by the non-equilibrium dynamics of the model. Both the invariant and idiosyncratic aspects of culture are accounted for by our model, which may have applications in other kinds of evolutionary processes.

Competence-based demands made of senior physicians: an empirical study to evaluate leadership competencies.

Science.gov (United States)

Lehr, Bosco; Ostermann, Herwig; Schubert, Harald

2011-01-01

As a result of more economising in German hospitals, changes evolve in organising the deployment of senior medical staff. New demands are made of senior hospital management. Leadership competencies in the training and development of physicians are of prime importance to the successful perception of managerial responsibilities. The present study investigates the actual and targeted demands of leadership made of senior medical staff in terms of how these demands are perceived. To this end, the demands of leadership were surveyed using a competence-based questionnaire and investigated with a view to potentials in professional development by way of example of the senior management of psychiatric hospitals in Germany. In all, the results show high ratings in personal performance, the greatest significance being attributed to value-oriented competence in the actual assessment of demands on leadership. Besides gender-specific differences in the actual assessments of single fields of competence, the greatest differences between the targeted and the actual demands are, in all, shown to be in the competencies of self-management and communication. Competence-based core areas in leadership can be demonstrated for the professional development of physicians and an adaptive mode of procedure deduced. Copyright © 2010. Published by Elsevier GmbH.

Art in Occupational Therapy Education: An Exploratory Mixed-Methods Study of an ArtsBased Module

Directory of Open Access Journals (Sweden)

Susan Coppola

2017-10-01

Full Text Available Art-based learning experiences have demonstrated a range of benefits, including improved observation skills and perspective taking. This article describes the effects of an art-based module in an entry-level curriculum for occupational therapy (OT students. An exploratory pilot study investigated the feasibility of a groupadministered visual art-based module for 20 first-year OT graduate students. Outcomes were evaluated using a mixed-methods approach that combined pre-post quantitative results from survey questionnaires and qualitative reflective essays. Pre- and post-surveys revealed significant changes in the students’ perception regarding the benefits of art in OT curricula. The students’ reflective essays on their learning described artbased sessions as: (a opportunities to practice perspective shifting, (b tapping into emotion, (c exemplars of the therapeutic encounter, (d integrative and “out of the box,” and (e impacting student roles and the classroom environment. Findings support art-based pedagogies to complement coursework to build an understanding of clients, creative thinking, and valued learning experiences. Learning partnerships between occupational therapy faculty, art museum educators, and artists can offer fruitful interdisciplinary learning experiences.

Blending toward Competency. Early Patterns of Blended Learning and Competency-Based Education in New Hampshire

Science.gov (United States)

Freeland, Julia

2014-01-01

As the education field strives to differentiate and personalize learning to cater to each student, two related movements are gaining attention: competency-based education and blended learning. In competency-based models, students advance on the basis of mastery, rather than according to the traditional methods of counting progress in terms of time…

Public and private standards for dried culinary herbs and spices—Part II

NARCIS (Netherlands)

Schaarschmidt, Sara; Spradau, Franziska; Mank, Helmut; Banach, Jennifer L.; Fels, van der Ine; Hiller, Petra; Appel, Bernd; Bräunig, Juliane; Wichmann-Schauer, Heidi; Mader, Anneluise

2016-01-01

Dried culinary herbs and spices (DCHS) are minor food components with widespread use. Despite their low water activity, some microorganisms—including pathogenic and toxigenic ones—can survive in DCHS. The addition of microbial contaminated DCHS to ready-to-eat food in combination with improper

Culinary Tourism. A New Trend on the Tourism Market

OpenAIRE

Oana DURALIA

2017-01-01

Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues ...

Kissing Cuisines: Exploring Worldwide Culinary Habits on the Web

OpenAIRE

Sajadmanesh, Sina; Jafarzadeh, Sina; Osia, Seyed Ali; Rabiee, Hamid R.; Haddadi, Hamed; Mejova, Yelena; Musolesi, Mirco; De Cristofaro, Emiliano; Stringhini, Gianluca

2016-01-01

Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and nutrition information become strong signals of the taste preferences of individuals and civilizations. However, there is little understanding of these palate varieties. In this paper, we present a large-scale study of recipes published on the web and their cont...

Arts-based Methods and Organizational Learning

DEFF Research Database (Denmark)

This thematic volume explores the relationship between the arts and learning in various educational contexts and across cultures, but with a focus on higher education and organizational learning. Arts-based interventions are at the heart of this volume, which addresses how they are conceived, des...

Advertising Design. Art Education: 6693.07.

Science.gov (United States)

Raia, Frank A.

This introductory, secondary level course in advertising design provides a vocational orientation to art education. The concern of the course is the eventual use of commercial art--to persuade consumers to buy goods and services. Objectives of the course include competencies in the technical aspects of commercial art and an awareness of consumer…

A Competence-Based Curriculum Design for Entrepreneurship Study Program

Directory of Open Access Journals (Sweden)

Priska J.R. Siagian

2011-08-01

Full Text Available Indonesia is affected by global crisis. Increasing the number of entrepreneurs is one of many solutions to increase the economic growth in Indonesia. The number of entrepreneurs in Indonesia to leverage the economic growth is still limited. Entrepreneurs can be prepared through an Entrepreneurship Study Program. Entrepreneurship Study Program attempts to create qualified entrepreneurs who have relevant competences. In order to create a qualified entrepreneurs, the Entrepreneurial Studies Program requires a competency-based curriculum that will support the educational process and provide all the necessary to become future entrepreneurs who can survive through a global challenge. This research aims to design a competence-based curriculum for entrepreneurial study and uses Quality Function Deployment (QFD as the major tool to design the competence-based curriculum. From the QFD process, this research finds core and elective courses for the Entrepreneurship Study Program. The result shows the competences covered by the courses and sequence, credits, and teaching methods for each course. The competences prepared the potential entrepreneurs can be achieved through specific courses which can be acquired within 8 semesters.

Competency Based Hospital Radiopharmacy Training

International Nuclear Information System (INIS)

2010-01-01

Quality management systems in nuclear medicine are vital to a high level of nuclear medicine (NM) practice. Trained and competent staffs are essential for achieving high standards and growth in NM. One of the key bottlenecks for NM is the shortfall in human resources, especially of radiopharmacists. There is an acute shortage in most Member States and in some countries an absence of nationally registered pharmacists with radiopharmacy experience. Most nuclear medicine facilities operate their radiopharmacies (commonly referred to as the hot laboratories) with the support of technologists and radiographers. Recent surveys have found the level of training amongst technologists to be extremely variable. Most had little or no training in hot laboratory practices. The survey also indicated the poor state of hot laboratories in many countries. Basic quality systems in the hot laboratory could be improved significantly with better training. This competency-based education manual is designed with those radiopharmacy practitioners in mind. This competency-based trainer's manual provides trainers in each of the IAEA regions with the essentials of a training programme for all radiopharmacy practitioners. The competency-based training is a two week programme followed up with three months of practice achievements. The syllabus provides a standardized approach to lectures, practical sessions, and interactive workshops focusing on critical aspects of hot laboratory practices. The trainers, with the assistance of this manual, can deliver essential skills, competencies, and underpinning knowledge to operate safely and effectively in their hot laboratory. The course focuses on simple but practical steps that could be undertaken to improve staff performance. In addition, a basic framework of quality management principles related to radiopharmacy practices is also covered. Further, the syllabus can be adapted to the particular needs and characteristics of any training centre, country

Competence-Based Education and the Limitations of Critique

Science.gov (United States)

Edwards, Richard

2016-01-01

Drawing upon the work of Foucault and Latour, this article reflects on 25 years of critique of competence-based education and its continuing strength as a way of framing education and training. Using an example from England, it rehearses the argument from Foucault that, despite its student-centred discourse, competence-based education can be…

Peer-Led Culinary Skills Intervention for Adolescents: Pilot Study of the Impact on Knowledge, Attitude, and Self-efficacy.

Science.gov (United States)

Oakley, Amanda R; Nelson, Sarah A; Nickols-Richardson, Sharon M

To assess the impact and feasibility of a culinary skills intervention for adolescents led by peer educators compared with adult educators. Adolescents (aged 11-14 years) were randomized to peer educator (n = 22) or adult educator (n = 20) groups and attended 2 2.5-hour culinary skills lessons addressing knife skills, cooking methods, and recipes. Knowledge, attitude, and self-efficacy measurements were completed before and immediately after the intervention and at 3 and 6 months after the intervention. Fidelity checklists assessed the feasibility of program delivery. Differences within and between groups over time were assessed using ANOVA. Adolescents (n = 42) increased knowledge (3.7 ± 2.6 points [mean ± SD]; P culinary skills program for adolescents that increases knowledge. To affect attitude and self-efficacy, additional training of peer educators may be needed. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

OpenAIRE

Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.; Li, Zhaoping

2017-01-01

Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects o...

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

Science.gov (United States)

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

When life gives you lemons: The effectiveness of culinary group intervention among cancer patients.

Science.gov (United States)

Barak-Nahum, Ayelet; Haim, Limor Ben; Ginzburg, Karni

2016-10-01

Previous studies have shown that the dietary habits of cancer patients and survivors have significant implications for their recovery and quality of life. The current study examined the effectiveness of an innovative culinary group intervention on cancer patients' quality of life through changes in their eating behaviors, as manifested by an increase in their tendency towards intuitive eating and healthy food choices. In total, 190 cancer patients participated in this study, and were allocated to an intervention or a wait-list control group. A battery of self-report questionnaires assessing food choices, intuitive eating, health-related quality of life, and subjective well-being was administered at two time points: Before the intervention (T1) and at the end of the three month intervention (T2). Analyses revealed an increase in health-related quality of life and well-being among the intervention group. Intuitive eating and healthy food choices also increased among the intervention but not wait-list control group. Finally, results indicated that participation in the culinary group intervention and improvements in health-related quality of life and well-being were mediated by changes in eating behaviors. Our findings demonstrate that nutrition and eating behaviors have a significant effect on cancer patients' physical and emotional adjustment. A culinary group intervention seems to target patients' physical and emotional needs and promote their adjustment. Copyright © 2016 Elsevier Ltd. All rights reserved.

Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.

Science.gov (United States)

Cvetkovikj, I; Stefkov, G; Acevska, J; Stanoeva, J Petreska; Karapandzova, M; Stefova, M; Dimitrovska, A; Kulevanova, S

2013-03-22

Although the knowledge and use of several Salvia species (Salvia officinalis, Salvia fruticosa, and Salvia pomifera) can be dated back to Greek Era and have a long history of culinary and effective medicinal use, still there is a remarkable interest concerning their chemistry and especially the polyphenolic composition. Despite the demand in the food and pharmaceutical industry for methods for fast quality assessment of the herbs and spices, even now there are no official requirements for the minimum content of polyphenols in sage covered by current regulations neither the European Pharmacopoeia monographs nor the ISO 11165 standard. In this work a rapid analytical method for extraction, characterization and quantification of the major polyphenolic constituents in Sage was developed. Various extractions (infusion - IE; ultrasound-assisted extraction - USE and microwave-assisted extraction - MWE) were performed and evaluated for their effectiveness. Along with the optimization of the mass-detector and chromatographic parameters, the applicability of three different reverse C18 stationary phases (extra-density bonded, core-shell technology and monolith column) for polyphenolics characterization was evaluated. A comprehensive overview of the very variable polyphenolic composition of 118 different plant samples of 68 populations of wild growing culinary Salvia species (S. officinalis: 101; S. fruticosa: 15; S. pomifera: 2) collected from South East Europe (SEE) was performed using HPLC-DAD-ESI-MS(n) and more than 50 different compounds were identified and quantified. With this work the knowledge about polyphenols of culinary Sage was expanded thus the possibility for gaining an insight into the chemodiversity of culinary Salvia species in South East Europe was unlocked. Copyright © 2013 Elsevier B.V. All rights reserved.

The effect of culinary preparation on carbohydrate composition, texture and sensory quality of Jerusalem artichoke tubers (Helianthus tuberosus L.)

DEFF Research Database (Denmark)

Bach, Vibe; Bennedbæk-Jensen, Sidsel; Kidmose, Ulla

2013-01-01

The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation...... in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attributes and sweetness were the best sensory attributes to discriminate between varieties, although differences in texture and taste were somewhat evened out during boiling and baking. Instrumentally...

A competency-based longitudinal core curriculum in medical neuroscience.

Science.gov (United States)

Merlin, Lisa R; Horak, Holli A; Milligan, Tracey A; Kraakevik, Jeff A; Ali, Imran I

2014-07-29

Current medical educational theory encourages the development of competency-based curricula. The Accreditation Council for Graduate Medical Education's 6 core competencies for resident education (medical knowledge, patient care, professionalism, interpersonal and communication skills, practice-based learning, and systems-based practice) have been embraced by medical schools as the building blocks necessary for becoming a competent licensed physician. Many medical schools are therefore changing their educational approach to an integrated model in which students demonstrate incremental acquisition and mastery of all competencies as they progress through medical school. Challenges to medical schools include integration of preclinical and clinical studies as well as development of learning objectives and assessment measures for each competency. The Undergraduate Education Subcommittee (UES) of the American Academy of Neurology (AAN) assembled a group of neuroscience educators to outline a longitudinal competency-based curriculum in medical neuroscience encompassing both preclinical and clinical coursework. In development of this curriculum, the committee reviewed United States Medical Licensing Examination content outlines, Liaison Committee on Medical Education requirements, prior AAN-mandated core curricula for basic neuroscience and clinical neurology, and survey responses from educators in US medical schools. The newly recommended curriculum provides an outline of learning objectives for each of the 6 competencies, listing each learning objective in active terms. Documentation of experiences is emphasized, and assessment measures are suggested to demonstrate adequate achievement in each competency. These guidelines, widely vetted and approved by the UES membership, aspire to be both useful as a stand-alone curriculum and also provide a framework for neuroscience educators who wish to develop a more detailed focus in certain areas of study. © 2014 American Academy

HIV/AIDS in the visual arts: applying discipline-based art education (DBAE) to medical humanities.

Science.gov (United States)

Tapajos, Ricardo

2003-06-01

Health professions educators have been systematically attempting to insert the humanities into health professions curricula for over 4 decades, with various degrees of success. Among the several medical humanities, the visual arts seem particularly adequate for the teaching/learning of crucial aspects of medicine. Educational efforts in the arts require, however, a sound pedagogical philosophy of art education. Health professions educators need therefore to be aware of educational frameworks in the arts. Discipline-based art education (DBAE) is a recognised contemporary educational framework for the teaching/learning of the arts, which may be adapted to medical humanities. It is the ultimate objective of this essay to share the experience of applying this educational framework to a course in a medical curriculum. The author describes a course on the representations of HIV/AIDS in the visual arts, with explicit reference to its objectives, content, instructional features and student assessment in the light of DBAE, whose principles and characteristics are described in detail. Discipline-based art education may be applied to medical humanities courses in a medical curriculum. This essay throws light on how this structure may be particularly useful for designing other pedagogically sound art courses in health professions curricula.

Exploring Future Foodscapes Proceedings

DEFF Research Database (Denmark)

The aim of ICCAS is to promote and enhance the quality of research, in culinary arts and related sciences, facilitate the sharing of good practice, interests and ideas amongst the academic community, offer support and encouragement to those involved in culinary arts and sciences and provide...

Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

Science.gov (United States)

Sabaratnam, Vikineswary; Kah-Hui, Wong; Naidu, Murali; Rosie David, Pamela

2013-01-01

Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets. PMID:24716157

Neuronal Health – Can Culinary and Medicinal Mushrooms Help?

Directory of Open Access Journals (Sweden)

Vikineswary Sabaratnam

2013-01-01

Full Text Available Hericium erinaceus a culinary and medicinal mushroom is a well established candidate for brain and nerve health. Ganoderma lucidum, Grifola frondosa and Sarcodon scabrosus have been reported to have neurite outgrowth and neuronal health benefits. The number of mushrooms, however, studied for neurohealth activity are few compared to the more than 2 000 species of edible and / or medicinal mushrooms identified. In the on-going search for other potent culinary and / or medicinal mushrooms, indigenous mushrooms used in traditional medicines such as Lignosus rhinocerotis and Ganoderma neo-japonicum are also being investigated. Further, the edible mushroom, Pleurotus giganteus can be a potential candidate, too. Can these edible and medicinal mushrooms be tapped to tackle the health concerns of the aging population which is projected to be more than 80-90 million of people age 65 and above in 2050 who may be affected by age-related neurodegenerative disorders. Scientific validation is needed if these mushrooms are to be considered and this can be achieved by understanding the molecular and biochemical mechanisms involved in the stimulation of neurite outgrowth. Though it is difficult to extrapolate the in vitro studies to what may happen in the human brain, studies have shown that there can be improvement in cognitive abilities of the aged if the mushroom is incorporated in their daily diets.

Breeding for culinary and nutritional quality of common bean (Phaseolus vulgaris L. in intercropping systems with maize (Zea mays L.

Directory of Open Access Journals (Sweden)

Rodino A.P.

1999-01-01

Full Text Available Common bean (Phaseolus vulgaris L. is widely intercropped with maize (Zea mays L. in the North of Spain. Breeding beans for multiple cropping systems is important for the development of a productive and sustainable agriculture, and is mainly oriented to minimize intercrop competition and to stabilize complementarity with maize. Most agricultural research on intercropping to date has focused on the agronomic and overall yield effects of the different species, but characters related with socio-economic and food quality aspects are also important. The effect of intercropping beans with maize on food seed quality traits was studied for thirty-five bush bean varieties under different environments in Galicia (Northwestern Spain. Parameters determining Asturian (Northern Spain white bean commercial and culinary quality have also been evaluated in fifteen accessions. There are significant differences between varieties in the selected cropping systems (sole crop, intercrop with field maize and intercrop with sweet maize for dry and soaked seed weight, coat proportion, crude protein, crude fat and moisture. Different white bean accessions have been chosen according to their culinary quality. Under these environmental conditions it appears that intercropping systems with sweet maize give higher returns than sole cropping system. It is also suggested that the culinary and nutritional quality potential of some white bean accessions could be the base material in a breeding programme the objectives of which are to develop varieties giving seeds with high food quality.

Chemical composition of culinary wastes and their potential as a feed for ruminants

Energy Technology Data Exchange (ETDEWEB)

Summers, J.D.; MacLeod, G.K.; Warner, W.C.

1980-09-01

Culinary wastes were collected from three different sources, namely, institutional, restaurant and household. As dry matter content of the food wastes increased, protein level (on a dry weight basis) remained relatively constant, whereas fat content markedly increased. Sheep readily adapted to a diet containing 35% of dry matter as food wastes, their daily dry matter intake being 4.5% of body weight; this suggested that palatability was no problem. Digestibility values of 76, 68, 73 and 99% were calculated for dry matter, protein ether extract and acid detergent fibre fractions of garbage, indicating that the material had a high nutritive value for sheep. The culinary wastes had a low count of harmful bacteria. Storage of the material at room temperature resulted in molds and odours after a week, indicating that the material deteriorated quite rapidly. The addition of organic acids or formaldehyde kept the material quite stable for several weeks.

Competence-based education to develop digital competence

NARCIS (Netherlands)

Wesselink, R.; Giaffredo, Silvio

2015-01-01

The competence approach to learning and teaching has been described by several theoretical models. These formal models are often not integrated with concrete educational activity. On the contrary, this article proposes a practical implementation of the competence approach in education. The model of

Licensed physicians – competent physicians?: The new German licensure law as a basis for competency-based curricula

Directory of Open Access Journals (Sweden)

Öchsner, Wolfgang

2005-01-01

Full Text Available Background: Competency-based curricula define their educational goals according to profession-specific roles and competencies. Thus, this type of curricula is outcome-oriented, in contrast to the traditional German curricula, which are mainly procedure-oriented. This study investigates the new licensure legislation in Germany, mandatory for all medical faculties, to see if it allows the development of competency-based curricula.Methods: For the first step we clustered all demands to roles. In step two we transformed the procedure-oriented demands into outcome-oriented competencies, according to the 6 roles found, pursuing strictly the wording of the law.Results: Although the principal goals in the new German licensure law are outcome-oriented, namely three abilities of a certified physician, still the majority of requirements and demands remain procedure-oriented. Clustering resulted in the following six roles: medical expert, health advocate, teamworker, manager, representative of the medical profession and, life-long learner. The relevant competencies for the six roles, we could derive from the standards set by the law.Conclusion: We were able to show that the new German licensure order comprises a useful framework for the development of outcome-oriented, competency-based curricula.

Radiation studies in Lens culinaris

International Nuclear Information System (INIS)

Sinha, S.S.N.

1977-01-01

Estimation of chromosomal aberrations in flowers of Lens culinaris according to their sequence of development in the plants at 4, 8 and 12 Kr in the M 1 generation, showed that the later formed flowers had smaller percentages of cells with aberrations than those developed earlier. It is suggested that this may be the result of competition between more damaged and less damaged cells during the development of the shoot. There is consequently a decrease of sterility in successive flowers. The numbers of karyotypes taking part in the formation of lower and uppermost flowers were estimated cytologically at 4, 8 and 12 Kr. It was found that more karyotypes were involved in the formation of the lower flowers than in the upper ones. It appeared that at lower doses larger numbers of karyotypes were taking part in the formation of the chimaera than at higher doses. (auth.)

Process competencies in a problem and project based learning environment

DEFF Research Database (Denmark)

Du, Xiangyun; Kolmos, Anette

2006-01-01

with the expected professional competencies. Based on the educational practice of PBL Aalborg Model, which is characterized by problem-orientation, project-organization and team work, this paper examines the process of developing process competencies through studying engineering in a PBL environment from...... process competencies through doing problem and project based work in teams? 2) How do students perceive their achievement of these process competencies?......Future engineers are not only required to master technological competencies concerning solving problems, producing and innovating technology, they are also expected to have capabilities of cooperation, communication, and project management in diverse social context, which are referred to as process...

Arts-Based Learning: A New Approach to Nursing Education Using Andragogy.

Science.gov (United States)

Nguyen, Megan; Miranda, Joyal; Lapum, Jennifer; Donald, Faith

2016-07-01

Learner-oriented strategies focusing on learning processes are needed to prepare nursing students for complex practice situations. An arts-based learning approach uses art to nurture cognitive and emotional learning. Knowles' theory of andragogy aims to develop the skill of learning and can inform the process of implementing arts-based learning. This article explores the use and evaluation of andragogy-informed arts-based learning for teaching nursing theory at the undergraduate level. Arts-based learning activities were implemented and then evaluated by students and instructors using anonymous questionnaires. Most students reported that the activities promoted learning. All instructors indicated an interest in integrating arts-based learning into the curricula. Facilitators and barriers to mainstreaming arts-based learning were highlighted. Findings stimulate implications for prospective research and education. Findings suggest that arts-based learning approaches enhance learning by supporting deep inquiry and different learning styles. Further exploration of andragogy-informed arts-based learning in nursing and other disciplines is warranted. [J Nurs Educ. 2016;55(7):407-410.]. Copyright 2016, SLACK Incorporated.

Origins of Competency-Based Training

Science.gov (United States)

McCowan, Richard J.

1998-01-01

This paper describes the theories and social factors that contributed to the development of competency-based training (CBT). These include behaviorism (Edward L. Thorndike), scientific management (Frederick Taylor), progressive education (John Dewey), and derivative theories including operant conditioning (B.F. Skinner), objectives-based…

[Art-chance and art-experience in classical Greece].

Science.gov (United States)

Ban, Deokjin

2011-06-30

In Classical Greece, works defining the nature of art appeared in the various disciplines like medicine, rhetoric, dietetics, architecture and painting. Hippocratic authors tried to show that an art of medicine existed indeed. They contrasted the concept of art with that of chance, not experience that Plato and Aristotle distinguished from art. In fact there are similarities and discrepancies between Hippocratic epistemology and Platoic epistemology. Hippocratic authors maintained that the products of chance were not captured by art. They distinguished the domain of art charactered by explanatory knowledge and prediction from the domain of chance ruled by the unexplained and the unforeseeable. They minimized the role of luck and believed the role of art. Hippocratic authors thought that professional ability contained both knowledge and experience. In Hippocratic corpus, experience is a synonym of competence and usually has a positive meaning. But Plato gave empirical knowledge the disdainful sense and decided a ranking between two types of knowledge. Both Hippocratic authors and Plato held that a genuine art had connection with explanatory knowledge of the nature of its subject matter. A common theme that goes through arguments about art-chance and art-chance is the connection between art and nature. Hippocratic authors and Plato regarded art as a highly systematic process. Art provides us with general and explanatory knowledge of human nature. Art and nature is a mutual relationship. The systematic understanding of nature helps us gain the exactness of art and an exact art helps us understand nature well.

Employment Competence based Management to enhance Training Effectiveness

NARCIS (Netherlands)

Le Goff, Solenn; Ristol, Santi; Estévez, José Antonio

2006-01-01

Please, cite this publication as: Le Goff, S., Ristol, S., & Estévez, J.A. (2006). Employing Competence based Management to enhance Training Effectiveness. Proceedings of International Workshop in Learning Networks for Lifelong Competence Development, TENCompetence Conference. March 30th-31st,

Developing a Competency-Based Curriculum for a Dental Hygiene Program.

Science.gov (United States)

DeWald, Janice P.; McCann, Ann L.

1999-01-01

Describes the three-step process used to develop a competency-based curriculum at the Caruth School of Dental Hygiene (Texas A&M University). The process involved development of a competency document (detailing three domains, nine major competencies, and 54 supporting competencies), an evaluation plan, and a curriculum inventory which defined…

Competency-Based, Time-Variable Education in the Health Professions: Crossroads.

Science.gov (United States)

Lucey, Catherine R; Thibault, George E; Ten Cate, Olle

2018-03-01

Health care systems around the world are transforming to align with the needs of 21st-century patients and populations. Transformation must also occur in the educational systems that prepare the health professionals who deliver care, advance discovery, and educate the next generation of physicians in these evolving systems. Competency-based, time-variable education, a comprehensive educational strategy guided by the roles and responsibilities that health professionals must assume to meet the needs of contemporary patients and communities, has the potential to catalyze optimization of educational and health care delivery systems. By designing educational and assessment programs that require learners to meet specific competencies before transitioning between the stages of formal education and into practice, this framework assures the public that every physician is capable of providing high-quality care. By engaging learners as partners in assessment, competency-based, time-variable education prepares graduates for careers as lifelong learners. While the medical education community has embraced the notion of competencies as a guiding framework for educational institutions, the structure and conduct of formal educational programs remain more aligned with a time-based, competency-variable paradigm.The authors outline the rationale behind this recommended shift to a competency-based, time-variable education system. They then introduce the other articles included in this supplement to Academic Medicine, which summarize the history of, theories behind, examples demonstrating, and challenges associated with competency-based, time-variable education in the health professions.

Army Sustainment. Volume 42, Issue 3. May-June 2010

Science.gov (United States)

2010-06-01

arts and layout by RCW...Center and School (three slots) • The Culinary Institute of America, Hyde Park, New York • The American Culinary Federation, St. Augustine...have memorable and positive founda- tions. Community outreach can be as sophisti cated as advanced music classes at local schools of fine arts

Competence-Based Education and Training--About Frequently Asked Questions

Science.gov (United States)

Mulder, Martin

2012-01-01

This article follows the author's previous piece on practical guidelines for the development of comprehensive competence-based education and training (Mulder, 2012). It is about the questions that have been and are still frequently asked in presentations, workshops and classes about the introduction of competence-based education. Here, the author…

Lessons learned about art-based approaches for disseminating knowledge.

Science.gov (United States)

Bruce, Anne; Makaroff, Kara L Schick; Sheilds, Laurene; Beuthin, Rosanne; Molzahn, Anita; Shermak, Sheryl

2013-01-01

To present a case example of using an arts-based approach and the development of an art exhibit to disseminate research findings from a narrative research study. Once a study has been completed, the final step of dissemination of findings is crucial. In this paper, we explore the benefits of bringing nursing research into public spaces using an arts-based approach. Findings from a qualitative narrative study exploring experiences of living with life-threatening illnesses. Semi-structured in-depth interviews were conducted with 32 participants living with cancer, chronic renal disease, or HIV/AIDS. Participants were invited to share a symbol representing their experience of living with life-threatening illness and the meaning it held for them. The exhibit conveyed experiences of how people story and re-story their lives when living with chronic kidney disease, cancer or HIV. Photographic images of symbolic representations of study participants' experiences and poetic narratives from their stories were exhibited in a public art gallery. The theoretical underpinning of arts-based approaches and the lessons learned in creating an art exhibit from research findings are explored. Creative art forms for research and disseminating knowledge offer new ways of understanding and knowing that are under-used in nursing. Arts-based approaches make visible patients' experiences that are often left unarticulated or hidden. Creative dissemination approaches such as art exhibits can promote insight and new ways of knowing that communicate nursing research to both public and professional audiences.

Failure of survival strategies in adaption of heavy metal environment in lens culinaris and phaseolus mungo

International Nuclear Information System (INIS)

Haider, S.; Azmat, R.

2012-01-01

Lead (Pb)-treated Lens culinaris and Phaseolus mungo seedlings leaves showed considerable reduction in the size with enhance proline and phenol contents while peroxidase and lignin activity was Pb/sup 2+/ dose dependent. The reduced leaves sizes of both seedlings were correlated with an increase in Pb/sup 2+/levels, and activities of peroxidase and lignin deposition in it. The intensification of activities of peroxidase and phenol in the Pb/sup 2+/ treated plants were accompanied by an increase in the biosynthesis of the lignin contents as their function is of scavenging ROS radical. A strong correlation (r/sup 2/=0.8570) was observed between Pb/sup 2+/ and lignin deposition in the Lens culinaris whereas it was non-significant in Phaseolus mungo (r/sup 2/=0.466). Increased in the lignin contents in the Lens culinaris as a chemical adaptation of the cell walls of various leaves tissues for endurance while decrease in the lignin contents in Phaseolus mungo at high dose of Pb/sup 2+/ may be attributed with the decline in the peroxidase activity. Investigations revealed that although plants adopt several biochemical strategies for their survival but toxicity of Pb/sup 2+/was significant due to which plant fails to continue in stay alive. (author)

Developing competence based qualification system in the nuclear energy sector

International Nuclear Information System (INIS)

Ceclan, Mihail

2016-01-01

The Institute for Energy and Transport of the Joint Research Centre, European Commission, developed a strategy and road map for ECVET implementation. The JRC road map for European Credit System for Vocational Education and Training (ECVET) implementation has reached the stage of Competence-Based Qualification System development. The Competence-Based Qualification System can help bridge the gap between Human Resources demand and supply in the nuclear market by structuring qualifications in small independent parts. This very specific ECVET feature of a qualification, facilitates the process of competences accumulation and the lifelong learning, mobility and flexible learning pathways. New developments are presented about the Competence-Based Qualification System development for the nuclear energy sector.

Developing competence based qualification system in the nuclear energy sector

Energy Technology Data Exchange (ETDEWEB)

Ceclan, Mihail [European Commission, Petten (Netherlands). Inst. for Energy and Transport

2016-04-15

The Institute for Energy and Transport of the Joint Research Centre, European Commission, developed a strategy and road map for ECVET implementation. The JRC road map for European Credit System for Vocational Education and Training (ECVET) implementation has reached the stage of Competence-Based Qualification System development. The Competence-Based Qualification System can help bridge the gap between Human Resources demand and supply in the nuclear market by structuring qualifications in small independent parts. This very specific ECVET feature of a qualification, facilitates the process of competences accumulation and the lifelong learning, mobility and flexible learning pathways. New developments are presented about the Competence-Based Qualification System development for the nuclear energy sector.

Competency-based education: a new model for teaching orthopaedics.

Science.gov (United States)

Alman, Benjamin A; Ferguson, Peter; Kraemer, William; Nousiainen, Markku T; Reznick, Richard K

2013-01-01

The current methods used to train residents to become orthopaedic surgeons are based on tradition, not evidence-based models. Educators have only a limited ability to assess trainees for competency using validated tests in various domains. The reduction in resident work hours limits the time available for clinical training, which has resulted in some calls for lengthening the training process. Another approach to address limited training hours is to focus training in a program that allows residents to graduate from a rotation based on demonstrated competency rather than on time on a service. A pilot orthopaedic residency curriculum, which uses a competency-based framework of resident training and maximizes the use of available training hours, has been designed and is being implemented.

Competency-Based Evaluation in Higher Education--Design and Use of Competence Rubrics by University Educators

Science.gov (United States)

Velasco-Martínez, Leticia-Concepción; Tójar-Hurtado, Juan-Carlos

2018-01-01

Competency-based learning requires making changes in the higher education model in response to current socio-educational demands. Rubrics are an innovative educational tool for competence evaluation, for both students and educators. Ever since arriving at the university systems, the application of rubrics in evaluation programs has grown…

Co-creating meaning through Artful Inquiry

DEFF Research Database (Denmark)

Darsø, Lotte

2017-01-01

The purpose of this chapter is to point out the need for aesthetic and artful methods for reflection, learning and co-creation. The context is management education focused on developing innovation competency. The data derive from action research, observations and written reports. The main contrib...... of leadership icons as well as co-creating with tangible materials can give rise to new meaning and transformational learning.......The purpose of this chapter is to point out the need for aesthetic and artful methods for reflection, learning and co-creation. The context is management education focused on developing innovation competency. The data derive from action research, observations and written reports. The main...... contribution of this chapter is the introduction of a model for Artful Inquiry, which involves constructing powerful questions and finding appropriate artistic methods for reflecting and for co-creating with people or with artistic material. It is argued that Artful Inquiry can access deeper layers of knowing...

Guidelines for Developing Competency-Based Curriculum.

Science.gov (United States)

Goodson, Ludy

1979-01-01

Presents guidelines for the development of competency-based curriculum formulated as a result of an automotive mechanics curriculum workshop. Listed are specific guidelines for content development, writing style, and illustration. (LRA)

Three Initiatives for Community-Based Art Education Practices

Science.gov (United States)

Lim, Maria; Chang, EunJung; Song, Borim

2013-01-01

Art educators should be concerned with teaching their students to make critical connections between the classroom and the outside world. One effective way to make these critical connections is to provide students with the opportunity to engage in community-based art endeavors. In this article, three university art educators discuss engaging…

Functional Management Competence and Growth of Young Technology-Based Firms

DEFF Research Database (Denmark)

Salomo, Søren; Brinckmann, Jan; Talke, Katrin

2008-01-01

. While technology management competence is positively driving development speed, the marketing management competence impact on speed is mediated by competitive advantage of the new products developed by young technology-based firms. Financial management competence has no significant link to firm...

Indigenous Australian art in intercultural contact zones

Directory of Open Access Journals (Sweden)

Eleonore Wildburger

2009-06-01

Full Text Available This article comments on Indigenous Australian art from an intercultural perspective. The painting Bush Tomato Dreaming (1998, by the Anmatyerre artist Lucy Ngwarai Kunoth serves as model case for my argument that art expresses existential social knowledge. In consequence, I will argue that social theory and art theory together provide tools for intercultural understanding and competence.

Competency-based assessment in surgeon-performed head and neck ultrasonography

DEFF Research Database (Denmark)

Todsen, Tobias; Melchiors, Jacob; Charabi, Birgitte

2017-01-01

and to establish validity evidence for an objective structured assessment of ultrasound skills (OSAUS) used for competency-based assessment. STUDY DESIGN: A prospective experimental study. METHODS: Six otolaryngologists and 11 US novices were included in a standardized test setup for which they had to perform...... and the diagnostic accuracy was found (Spearman's ρ, 0.85; P competence with good reliability, significant discrimination between US competence levels, and a strong...... correlation of assessment score to diagnostic accuracy. An OSAUS pass/fail score was established and could be used for competence-based assessment in surgeon-performed HNUS. LEVEL OF EVIDENCE: NA. Laryngoscope, 2017....

A Culinary Cornucopia at the Second Annual Ethnic Food Cook-off | Poster

Science.gov (United States)

Imagine traveling the globe, sampling cuisines from countries as disparate as Russia, Switzerland, India, and Ethiopia. Sounds like a dream vacation, doesn’t it? Thanks to the Employee Diversity Team (EDT) and its group of gastronomic volunteers, the NCI at Frederick community was taken on this culinary journey, gratis, at the second annual Ethnic Food Cook-off. Read more...

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

Science.gov (United States)

Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

2014-07-01

Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. Copyright © 2014 Elsevier Ltd. All rights reserved.

Perspectives on competency-based medical education from the learning sciences.

Science.gov (United States)

Swing, Susan R

2010-01-01

A central component of competency-based medical education is a framework of higher-order and more fundamental competencies whose purpose is to focus instruction and learning. In the language of the learning sciences, many of these competencies are complex cognitive-perceptual or cognitive-motor skills. Competency-based medical education has been criticized for being reductionistic, that is, for focusing on atomistic skills and failing to capture the essence of professional activities as manifested by complex, integrated capabilities. The value of identifying fundamental skill components is supported by theory and evidence from the learning sciences, however. Complex skills are constructed from fundamental, component skills. Proficient performance of the former is achieved as components are refined and integrated during repeated performance of the skill in a realistic context and as feedback on performance is provided. Competency-based medical education does not propose specific methods for teaching competencies. The learning and instructional sciences, however, posit a number of conditions for learning that support the acquisition of simple skills and their flexible integration into complex capabilities. Learners' motivation and self-regulation skills will also have an impact on the extent to which they engage in learning processes that result in the integration of knowledge and skills into complex competencies.

Building Bridges for Dance through Arts-Based Research

Science.gov (United States)

Wilson, Lisa; Moffett, Ann-Thomas

2017-01-01

This paper considers arts-based research (ABR) as a useful resource for creating fluid and dialogic spaces between multiple domains of dance knowledge and practices. Through the lens of a multi-disciplinary, arts-based research project "Same Story, Different Countries" explored the socio-political phenomena of racism in the United States…

Competency-Based Instruction for Marketing Students.

Science.gov (United States)

Heath, Betty; Williams, Terry M.

1982-01-01

Which method of instruction is more effective for postsecondary students: competency-based or traditional? This study reveals that the effectiveness of one method over the other depends on work experience of the student. (Author)

Forming Information Competence of Technical Students in Context-Based Teaching

Directory of Open Access Journals (Sweden)

G A Kruchinina

2011-12-01

Full Text Available The article considers the concept of information competence of technical students. The description of stages of forming structural components of information competence in context-based training is submitted. The results of the experiment on forming information competence of future metallurgists are given.

Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience.

Science.gov (United States)

Byrnes, Nadia; Loss, Christopher R; Hayes, John E

2015-12-01

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

Academic performance in adolescents born after ART-a nationwide registry-based cohort study.

Science.gov (United States)

Spangmose, A L; Malchau, S S; Schmidt, L; Vassard, D; Rasmussen, S; Loft, A; Forman, J; Pinborg, A

2017-02-01

and physics/chemistry for ART singletons compared with SC singletons. Comparing ART twins with SC twins yielded no difference in academic performance in the adjusted analyses. Similar crude and adjusted overall mean test scores were found when comparing ART singletons and ART twins. Missing data on educational test scores occurred in 6.6% of adolescents aged 15-16 years for the birth cohorts 1995-1997, where all of the children according to their age should have passed the ninth grade exam at the time of data retrieval. As sensitivity analyses yielded no significant difference in the adjusted risk of having missing test scores between any of the groups, it is unlikely that this should bias our results. Adjustment for body mass index and smoking during pregnancy was not possible. As our results are based on national data, our findings can be applied to other populations. The findings of this paper suggest that a possible small negative effect of parental subfertility or ART treatment is counterbalanced by the higher educational level in the ART parents. The Danish Medical Association in Copenhagen (KMS) funded this study with a scholarship grant. None of the authors had any competing interests. 704676. © The Author 2017. Published by Oxford University Press on behalf of the European Society of Human Reproduction and Embryology. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

PLA and CBE on the Competency Continuum: The Relationship between Prior Learning Assessment and Competency-Based Education

Science.gov (United States)

Tate, Pamela; Klein-Collins, Rebecca

2015-01-01

Competency-based education (CBE) is the hot new thing in higher education. While forms of CBE have been around since the 1970s, there has been a surge of interest in CBE, with more than 600 postsecondary institutions now reporting that they are either offering competency-based degree programs or are planning to do so. Similarly, institutional…

Chemical, Bioactive, and Antioxidant Potential of Twenty Wild Culinary Mushroom Species

OpenAIRE

Sharma, S. K.; Gautam, N.

2015-01-01

The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species being consumed by the people of northern Himalayan regions has been evaluated for the first time in the present study. Nutrients analyzed include protein, crude fat, fibres, carbohydrates, and monosaccharides. Besides, preliminary study on the detection of toxic compounds was done on these species. Bioactive compounds evaluated are fatty acids, amino acids, tocopherol content, carotenoids (β-carotene, ...

Determination of superoxide dismutase mimetic activity in common culinary herbs.

Science.gov (United States)

Chohan, Magali; Naughton, Declan P; Opara, Elizabeth I

2014-01-01

Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by culinary herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the culinary herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. SODm activity may contribute to the herbs' antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

Enterobacteriaceae resistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia.

Science.gov (United States)

Veldman, Kees; Kant, Arie; Dierikx, Cindy; van Essen-Zandbergen, Alieda; Wit, Ben; Mevius, Dik

2014-05-02

Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which ESBL-suspected isolates were obtained by selective culturing. Analysis included identification by MALDI-TOF mass spectrometry, susceptibility testing, XbaI-PFGE, microarray, PCR and sequencing of specific ESBL genes, PCR based replicon typing (PBRT) of plasmids and Southern blot hybridization. In addition, the quinolone resistance genotype was characterized by screening for plasmid mediated quinolone resistance (PMQR) genes and mutations in the quinolone resistance determining region (QRDR) of gyrA and parC. The study encompassed fifty samples of ten batches of culinary herbs (5 samples per batch) comprising nine different herb variants. The herbs originated from Thailand (Water morning glory, Acacia and Betel leaf), Vietnam (Parsley, Asian pennywort, Houttuynia leaf and Mint) and Malaysia (Holy basil and Parsley). By selective culturing 21 cefotaxime resistant Enterobacteriaceae were retrieved. Array analysis revealed 18 isolates with ESBL genes and one isolate with solely non-ESBL beta-lactamase genes. Mutations in the ampC promoter region were determined in two isolates with PCR and sequencing. The isolates were identified as Klebsiella pneumoniae (n=9), Escherichia coli (n=6), Enterobacter cloacae complex (n=5) and Enterobacter spp. (n=1). All isolates tested were multidrug resistant. Variants of CTX-M enzymes were predominantly found followed by SHV enzymes. PMQR genes (including aac(6')-1b-cr, qnrB and qnrS) were also frequently detected. In almost all cases ESBL and quinolone resistance genes were located on the same plasmid. Imported fresh culinary herbs from Southeast Asia are a potential source for contamination of food with multidrug resistant bacteria

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

Science.gov (United States)

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

El Arte Culinario Mexicano (Mexican Culinary Art).

Science.gov (United States)

Card, Michelle

This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…

Effectiveness and experience of arts-based pedagogy among undergraduate nursing students: a mixed methods systematic review.

Science.gov (United States)

Rieger, Kendra L; Chernomas, Wanda M; McMillan, Diana E; Morin, Francine L; Demczuk, Lisa

2016-11-01

To develop well rounded professional nurses, educators need diverse pedagogical approaches. There is growing interest in arts-based pedagogy (ABP) as the arts can facilitate reflection, create meaning and engage healthcare students. However, the emerging body of research about ABP needs to be systematically examined. To synthesize the best available evidence on the effectiveness of ABP in enhancing competencies and learning behaviors in undergraduate nursing education and to explore nursing students' experiences with art-based pedagogy. The review considered studies that included participants who are undergraduate nursing students. The qualitative (QL) component considered studies investigating nursing students' experiences of ABP, and the quantitative (QN) component considered studies evaluating the effectiveness of ABP in undergraduate nursing education. The QL component considered QL studies including designs such as phenomenology, grounded theory, ethnography, action research and feminist research. The QN component considered studies that examined the effectiveness of ABP including designs such as randomized controlled trials, non-randomized controlled trials, quasi-experimental, before and after studies, prospective and retrospective cohort studies, case-control studies, analytical cross-sectional studies, case series, individual case reports and descriptive cross-sectional studies. The following QN outcomes of ABP were assessed: knowledge acquisition, level of empathy, attitudes toward others, emotional states, reflective practice, self-transcendence, cognitive/ethical maturity, learning behaviors and students' perspectives of ABP. An extensive three-step search strategy was conducted for primary research studies published between January 1, 1994 and April 7, 2015. The strategy included searching CINAHL, MEDLINE, ERIC, PsycINFO, Academic Search Complete, Arts and Humanities Citation Index, Art Full Text, Scopus, ProQuest Dissertations and Theses, A&I, and

The transition to competency-based pediatric training in the United Arab Emirates.

Science.gov (United States)

Ibrahim, Halah; Al Tatari, Hossam; Holmboe, Eric S

2015-04-01

Although competency-based medical education has become the standard for physician training in the West, many developing countries have not yet adopted competency-based training. In 2009 in the United Arab Emirates, the government regulatory and operational authorities for healthcare in Abu Dhabi mandated a wide-scale reform of the emirate's postgraduate residency programs to the competency-based framework of the newly formed Accreditation Council for Graduate Medical Education-International (ACGME-I). This article briefly describes the rationale for competency-based medical education and provides an overview of the transition from traditional, time-based residency training to competency-based postgraduate medical education for the Pediatrics residency programs in Abu Dhabi. We will provide data on the initial impact of this transition on resident performance and patient outcomes in a Pediatrics residency program in an academic medical center in the United Arab Emirates.

Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties.

Science.gov (United States)

Seefeldt, Helene F; Tønning, Erik; Wiking, Lars; Thybo, Anette K

2011-02-01

Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references. The potato varieties, tested by 31 evaluators in two years, showed three groupings differing in appropriateness, which could be explained by a few sensory attributes: yellowness, mealiness, creaminess and butter taste. The physicochemical data showed a large variation of 23-25% in dry matter content, amylose content and starch granule size and an extreme variation in texture hardness. High reproducibility was found in the ranking of potatoes across years and culinary preparations. Hence, if a variety was judged well appropriate for boiled potatoes, it was also judged well appropriate as mashed or oven-fried potatoes. This study showed the relevance of using sensory descriptors appropriateness in an objective manner. A few sensory descriptors can be used in consumer-labelling appropriateness of potatoes. 2010 Society of Chemical Industry.

Interrogating Ourselves: Reflections on Arts-Based Health Research

Directory of Open Access Journals (Sweden)

Michael J. Hodgins

2013-11-01

Full Text Available This article is deliberately unconventional in style and reflects a conversation between us—Katherine, senior scientist/principal investigator and Michael, research coordinator—as we embark on an arts-based health research study to explore the theoretical, methodological and ethical challenges faced by scientists, artists and trainees who are "doing" arts-based health research (ABHR. Our narrative is based on reflexive and observational field notes that we kept during the research process. We draw on ELLIS and BOCHNER's (2000 autoethnographic practices of writing reflexively about the ways in which the self informs one's work as a researcher. As a beginning, we each reflect upon our own perspectives on the importance of the arts in our lives. We then move to a conversation between us regarding using the arts in the process of both doing research and disseminating research that illustrates some of the key issues in the field. URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs1401106

Educating for the Workplace through the Arts.

Science.gov (United States)

Getty Education Inst. for the Arts, Los Angeles, CA.

Business leaders are increasingly realizing that arts education is beneficial in preparing young people for the workplace. Increasingly, business is acknowledging that arts education develops collaborative and teamwork skills, technological competencies, flexible thinking, and an appreciation for diversity. The need for imagination and creativity…

Arts-Based Self-Study: Documenting the Ripple Effect

Science.gov (United States)

Weber, Sandra

2014-01-01

Like all forms of inquiry, arts-based self-study research can have unexpected consequences. Although we may start out with a fairly clear objective, the data we generate through arts-based methods might address other questions that are even more important than the ones we thought to ask initially, and our study might have an impact that extends…

A Research Study Using the Delphi Method to Define Essential Competencies for a High School Game Art and Design Course Framework at the National Level

Science.gov (United States)

Mack, Nayo Corenus-Geneva

2011-01-01

This research study reports the findings of a Delphi study conducted to determine the essential competencies and objectives for a high school Game Art and Design course framework at the national level. The Delphi panel consisted of gaming, industry and educational experts from all over the world who were members of the International Game…

Emerging Futures for Sao Tome & Principe’s International Airport Campus

Science.gov (United States)

2007-12-03

from Illinois State University and a Culinary Arts degree from New England Culinary Institute. He is currently a research assistallt with the Land...Director. We would also like to thank the College of Fine and Applied Arts and the East St. Louis Action Research Project for their financial contributions...airportS. Reliance on tourism carries risks to the citizens of Sao Tome in the form of cheapening customs and traditions and adaptation of local arts

A single competency-based education and training and competency-based career framework for the Australian health workforce: discussing the potential value add

Science.gov (United States)

Brownie, Sharon Mary; Thomas, Janelle

2014-01-01

This brief discusses the policy implications of a research study commissioned by Health Workforce Australia (HWA) within its health workforce innovation and reform work program. The project explored conceptually complex and operationally problematic concepts related to developing a whole-of-workforce competency-based education and training and competency-based career framework for the Australian health workforce and culminated with the production of three reports published by HWA. The project raised important queries as to whether such a concept is desirable, feasible or implementable – in short what is the potential value add and is it achievable? In setting the scene for discussion, the foundation of the project’s genesis and focus of the study are highlighted. A summary of key definitions related to competency-based education and training frameworks and competency-based career frameworks are provided to further readers’ commonality of understanding. The nature of the problem to be solved is explored and the potential value-add for the Australian health workforce and its key constituents proposed. The paper concludes by discussing relevance and feasibility issues within Australia’s current and changing healthcare context along with the essential steps and implementation realities that would need to be considered and actioned if whole-of-workforce frameworks were to be developed and implemented. PMID:25279384

78 FR 939 - Notice of Public Meeting: Designation of an Ocean Dredged Material Disposal Sites (ODMDS) in...

Science.gov (United States)

2013-01-07

... held at the Suffolk Community College Culinary Arts Center, 20 E. Main Street, Riverhead, New York 11901. Directions are available at: http://department.sunysuffolk.edu/CulinaryArtsandHospitalityCenter_E...

Competency-based medical education: the discourse of infallibility.

Science.gov (United States)

Boyd, Victoria A; Whitehead, Cynthia R; Thille, Patricia; Ginsburg, Shiphra; Brydges, Ryan; Kuper, Ayelet

2018-01-01

Over the last two decades, competency-based frameworks have been internationally adopted as the primary educational approach in medicine. Yet competency-based medical education (CBME) remains contested in the academic literature. We look broadly at the nature of this debate to explore how it may shape scholars' understanding of CBME, and its implications for medical education research and practice. In doing so, we deconstruct unarticulated discourses and assumptions embedded in the CBME literature. We assembled an archive of literature focused on CBME. The archive dates from 1996, the publication year of the first CanMEDS Physician Competency Framework. We then conducted a Foucauldian critical discourse analysis (CDA) to delineate the dominant discourses underpinning the literature. CDA examines the intersections of language, social practices, knowledge and power relations to highlight how entrenched ways of thinking influence what can or cannot be said about a topic. Detractors of CBME have advanced an array of conceptual critiques. Proponents have often responded with a recurring discursive strategy that minimises these critiques and deflects attention from the underlying concept of the competency-based approach. As part of this process, conceptual concerns are reframed as two practical problems: implementation and interpretation. Yet the assertion that these are the construct's primary concerns was often unsupported by empirical evidence. These practices contribute to a discourse of infallibility of CBME. In uncovering the discourse of infallibility, we explore how it can silence critical voices and hinder a rigorous examination of the competency-based approach. These discursive practices strengthen CBME by constructing it as infallible in the literature. We propose re-approaching the dialogue surrounding CBME as a starting point for empirical investigation, driven by the aim to broaden scholars' understanding of its design, development and implementation in

Evaluating Art Studio Courses at Sultan Qaboos University in Light of the Discipline Based Art Education Theory

Science.gov (United States)

Al-Amri, Mohammed

2010-01-01

Discipline-Based Art Education (DBAE), a theory developed in the USA, has been influential but also used in Art Education institutions world-wide. One of its stated goals was to develop the quality of teaching art education. Today, it is used as a theory for identifying and assessing good practices in the field of Art Education. The purpose of…

Referências para o ensino de competências na enfermagem Referencias para la formación por competencia en enfermería References for competence teaching in nursing

Directory of Open Access Journals (Sweden)

Edvane Birelo Lopes De Domenico

2005-08-01

Full Text Available O presente artigo de revisão de literatura traz referências pedagógicas para a implantação de um projeto de ensino por competências para a formação de enfermeiros, destacando as bases de sustentação deste projeto e o modelo formativo de avaliação.El artículo presenta referencias pedagógicas para la implantation de um proyecto de enseñanza por competência para la formación de enfermeras, destacando las bases de sustentar este proyecto y el modelo de formación cualitativa.The present literature review introduces pedagogical references for the implantation of a teaching by competences project to the nursing education, emphasizing the support of this project and the formative model of evaluation.

Fermentation art and science at the Nordic Food Lab

DEFF Research Database (Denmark)

Reade, Benedict; de Valicourt, Justine; Evans, Joshua David

2015-01-01

The Nordic Food Lab (NFL) is a self-governed foundation based in Copenhagen, Denmark. The aim of NFL is to investigate food diversity and deliciousness and to share the results in an open-source format. We combine scientific and cultural approaches with culinary techniques from around the world...

The East Bay Center for the Performing Arts: A Model for Community-Based Multicultural Arts Education

Science.gov (United States)

Engdahl, Eric

2012-01-01

This article highlights the East Bay Center for the Performing Arts in Richmond, California, which is one successful model of a community-based arts education organization whose central mission is to provide these deep art-rich experiences for students from low socio-economic status (SES) communities, who in this instance are predominately African…

Kontexte qualitativer Sozialforschung: Arts-Based Research, Mixed Methods und Emergent Methods

OpenAIRE

Schreier, Margrit

2017-01-01

In dem vorliegenden Beitrag werden drei Kontexte qualitativer Sozialforschung genauer dargestellt, die in den vergangenen Jahren zunehmend an Bedeutung gewonnen haben: Arts-Based Research, Mixed Methods und Emergent Methods. Es werden verschiedene Ansätze und Varianten von Arts-Informed und Arts-Based Research genauer beschrieben, und es wird argumentiert, dass Arts-Based Research eine eigenständige Forschungstradition darstellt, die der qualitativen Sozialforschung wichtige Impulse geben kan...

Competency-Based Teaching in Radiology - Implementation and Evaluation of Interactive Workstation-Based Learning to Apply NKLM-Based Content.

Science.gov (United States)

Koestner, Wolfgang; Otten, Wiebke; Kaireit, Till; Wacker, Frank K; Dettmer, Sabine

2017-11-01

Purpose  New teaching formats are required to implement competency-based teaching in radiology teaching. Therefore, we have established and evaluated two practical competency-based radiological courses. Materials and Methods  The courses were held in a multimedia room with 25 computers and a professional DICOM viewer. Students were taught basic image analysis and presented clinical cases with a DICOM viewer under supervision of an instructor using desktop monitoring software. Two courses (elective course and obligatory course) were evaluated by the students (n = 160 and n = 100) and instructors (n = 9) using an anonymized online survey. Results  Courses were evaluated positively by the students and instructors. From the perspective of the students, the courses increased understanding of cross-sectional anatomy (elective/obligatory course: 97 %/95 %) and radiologic findings (97 %/99 %). Furthermore, the course increased the students' interest in radiology (61 %/65 %). The students considered this way of teaching to be relevant to their future occupation (92 % of students in the obligatory course). The higher incidence of teacher-student interaction and the possibility of independent image analysis were rated positively. The majority of instructors did not observe increased distractibility due to the computers (67 %) or notice worse preparation for MC tests (56 %). However, 56 % of instructors reported greater preparation effort. Conclusion  Practical competency-based radiological teaching using a DICOM viewer is a feasible innovative approach with high acceptance among students and instructors. It fosters competency-based learning as proposed by the model curriculum of the German Radiological Society (DRG) and the National Competency-based Catalogue of Learning Objectives for Undergraduate Medical Education (NKLM). Key Points   · Practical competency-based radiological teaching is highly accepted by students and instructors

The Arts Tool Kit. Priority Academic Student Skills: Visual Art and General Music, Grades 1-12. Revised.

Science.gov (United States)

Foster, Gayla; Alexander, JoAnne C.; Bass, Elaine; Black, Paulette; Cesario, Robert; Clow, Jo Ellen; Dalton, Doug; Dedmon, Charla; Gabbard, Susan; Gabel, Barbara; Goree, Gary; Kyle, Nicholas; Martin, Rita; Merklin, Roxy; Riley, Patrick; Reed, John

This kit is designed to help teachers throughout the state of Oklahoma implement the arts in the core curriculum. Suggestions are included for classroom activities that complement the arts competencies in the "Priority Academic Student Skills (PASS)." The kit is a collection of ideas to introduce or reinforce PASS. In the material is a…

Interdisciplinarity in translation teaching: competence-based education, translation task-based approach, context-based text typology

Directory of Open Access Journals (Sweden)

Edelweiss Vitol Gysel

2017-05-01

Full Text Available In the context of competence-based teaching, this paper draws upon the model of Translation Competence (TC put forward by the PACTE group (2003 to establish a dialogue between cognitive-constructivist paradigms for translation teaching and the model of the Context-based Text Typology (MATTHIESSEN et al., 2007. In this theoretical environment, it proposes a model for the design of a Teaching Unit (TU for the development of the bilingual competence in would-be-translators.To this end, it explores translation as a cognitive, communicative and textual activity (HURTADO ALBIR, 2011 and considers its teaching from the translation task-based approach (HURTADO ALBIR, 1999. This approach is illustrated through the practical example of the design of a TU elaborated for the subject ‘Introduction to Specialized Translation’,part of the curricular grid of the program ‘Secretariado Executivo’ at Universidade Federal de Santa Catarina. Aspects such as the establishment of learning objectives and their alignment with the translation tasks composing the TU are addressed for this specific pedagogical situation. We argue for the development of textual competences by means of the acquisition of strategies derived from the Context-based Text Typology to solve problems arising from the translation of different text types and contextual configurations.

ART-Ada: An Ada-based expert system tool

Science.gov (United States)

Lee, S. Daniel; Allen, Bradley P.

1991-01-01

The Department of Defense mandate to standardize on Ada as the language for software systems development has resulted in increased interest in making expert systems technology readily available in Ada environments. NASA's Space Station Freedom is an example of the large Ada software development projects that will require expert systems in the 1990's. Another large scale application that can benefit from Ada based expert system tool technology is the Pilot's Associate (PA) expert system project for military combat aircraft. Automated Reasoning Tool (ART) Ada, an Ada Expert system tool is described. ART-Ada allow applications of a C-based expert system tool called ART-IM to be deployed in various Ada environments. ART-Ada is being used to implement several prototype expert systems for NASA's Space Station Freedom Program and the U.S. Air Force.

Effect of technological and culinary treatment on the 90Sr and 137Cs content in the ration

International Nuclear Information System (INIS)

Knizhnikov, V.A.; Petukhova, Eh.V.

1980-01-01

Presented are the data which characterize the effect of technologic and culinary treatment on radionuclide content in the types of food stuffs which are most important for the USSR. It is shown that contamination decrease in some cases is possible due to conventional methods of treatment of food stuffs. However, the possibilities of purifying the initial raw food stuffs using conventional technologic and culinary treatment are rather limited. Special methods lead to a significant denaturation of the products and change their food qualities. The conclusion is made that consequences of using particular purification methods should be analysed and the necessity of such purification should be thoroughly weighed as this can sometimes be connected with a higher risk than the use of contaminated products without any special treatment

Competency based ophthalmology training curriculum for ...

African Journals Online (AJOL)

Background: The establishment of a credible, defensible and acceptable “formal competency based ophthalmology training curriculum for undergraduate medical and dental students” is fundamental to program recognition, monitoring and evaluation. The University of Zimbabwe College of Health Sciences (UZ-CHS) has ...

Multi-Cultural Competency-Based Vocational Curricula. Food Service. Multi-Cultural Competency-Based Vocational/Technical Curricula Series.

Science.gov (United States)

Hepburn, Larry; Shin, Masako

This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on food service. This program is designed to run 24 weeks and cover 15 instructional areas: orientation, sanitation, management/planning, preparing food for cooking, preparing beverages, cooking eggs, cooking meat, cooking vegetables,…

Athletes and the arts--the role of sports medicine in the performing arts.

Science.gov (United States)

Dick, Randall W; Berning, Jacqueline R; Dawson, William; Ginsburg, Richard D; Miller, Clay; Shybut, George T

2013-01-01

Performing artists are athletes. Like athletes, performing artists practice and/or perform most days with little off season, play through pain, "compete" in challenging environments, and risk career-threatening injury. Athletes and the Arts is a multiorganizational initiative linking the sport athlete and musician/performing artist communities. Performing artists of all ages and genre are an underserved population related to medical coverage, care, injury prevention, performance enhancement, and wellness. Sports medicine professionals are a valuable resource for filling this gap by applying existing knowledge of treating sport athletes (nutrition, injury prevention) while gaining a better understanding of performers' unique needs (hearing loss, focal dystonia) and environment. These applications can occur in the clinical setting and through developing organizational policies. By better understanding the needs of the performing arts population and applying existing concepts and knowledge, sports medicine professionals can expand their impact to a new patient base that desperately needs support.

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties.

Science.gov (United States)

Lima, Adriano; Bento, Albino; Baraldi, Ilton; Malheiro, Ricardo

2016-12-01

Grapevine leaves are an abundant sub-product of vineyards which is devalued in many regions. The objective of this work is to study the antioxidant activity and phytochemical composition of ten grapevine leaf varieties (four red varieties: Tinta Amarela, Tinta Roriz, Touriga Franca, and Touriga Nacional; and six white varieties: Côdega do Larinho, Fernão Pires, Gouveio, Malvasia Fina, Rabigato, and Viosinho) to select varieties to be used as food ingredients. White grapevine leaves revealed higher antioxidant potential. Malvasia Fina reported better antioxidant properties contrasting with Touriga Franca. Phenolic content varied between 112 and 150mgGAEg(-1) of extract (gallic acid equivalents), hydroxycinnamic acid derivatives and flavonols varied between 76 and 108mgCAEg(-1) of extract (caffeic acid equivalents) and 39 and 54mgQEg(-1) of extract (quercetin equivalents). Malvasia Fina is a good candidate for culinary treatment due to its antioxidant properties and composition in bioactive compounds. Copyright © 2016 Elsevier Ltd. All rights reserved.

Musca domestica laboratory susceptibility to three ethnobotanical culinary plants.

Science.gov (United States)

El Zayyat, Elham A; Soliman, Mohammed I; Elleboudy, Noha A; Ofaa, Shaimaa E

2015-10-01

Throughout history, synanthropic Musca domestica had remained a worldwide problem whenever poor sanitation and bad hygienic conditions exists. Houseflies growing resistance to chemical insecticides are a rising environmental problem that necessitates search for alternatives. Mentha cervina, Ocimum basilicum, and Coriandrum sativum were tested for bioactivity on M. domestica adults and larvae. They are culinary Mediterranean plants. In adulticidal bioassay, using both CDC bottles and fumigation techniques, basil was the most effective extract with LC50 1.074 and 34.996 g/L, respectively. Concerning larvicidal bioassay by fumigation technique, coriander had the highest toxicity index with LC50 29.521 g/L. In both dipping and feeding technique, basil had the highest toxicity with LC50 32.643 and 0.749 g/L, respectively. Basil showed the highest toxicity results in four out of the five models tested followed by coriander then mint; this result highlights the potentiality of basil as a green insecticide in management of flies and opens new insight in the industrialization of basil-based fly control products.

Competency-Based Postgraduate Medical Education: Past, Present and Future

Directory of Open Access Journals (Sweden)

ten Cate, Olle

2017-11-01

Full Text Available Since the turn of the twenty-first century, competency-based medical education (CBME has become a dominant approach to postgraduate medical education in many countries. CBME has a history dating back half a century and is rooted in general educational approaches such as outcome-based education and mastery learning. Despite controversies around the terminology and the CBME approach, important national medical regulatory bodies in Canada, the United States, and other countries have embraced CBME. CBME can be characterized as having two distinct features: a focus on specific domains of competence, and a relative independence of time in training, making it an individualized approach that is particularly applicable in workplace training. It is not the length of training that determines a person’s readiness for unsupervised practice, but the attained competence or competencies. This shift in focus makes CBME different from traditional training. In this contribution, definitions of CBME and related concepts are detailed.

Art engagement and mental health: experiences of service users of a community-based arts programme at Tate Modern, London.

Science.gov (United States)

McKeown, Eamonn; Weir, Hannele; Berridge, Emma-Jane; Ellis, Liz; Kyratsis, Yiannis

2016-01-01

To examine the experiences of mental health service users who took part in an arts-based programme at Tate Modern, a major London art gallery. Exploratory qualitative design. Data were collected using in-depth semi-structured interviews with 10 mental health service users who had taken part in a community-based programme at Tate Modern. Additionally, six art educators from Tate Modern were interviewed. Concepts that emerged from the text were identified using thematic analysis. All participants valued the gallery-based programme. The three overarching thematic areas were: the symbolic and physical context in which the programme workshops were located; the relational and social context of the programme workshops; and reflections on the relationship between the arts-based programme and subsequent mental health. Art galleries are increasingly seen to function as vehicles for popular education with mental health service users. This study adds to the growing body of evidence related to how mental health service users experience and reflect on arts-related programmes targeted at them. This study indicates that emphasis on how users experience gallery-based programmes may contribute to a more nuanced understanding of the relationship between art and mental health. Copyright © 2015 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

Arts-Integrated Literacy Instruction: Promising Practices for Preservice Teaching Professionals

Science.gov (United States)

Sharp, Laurie A.; Coneway, Betty; Hindman, Janet Tipton; Garcia, Beth; Bingham, Teri

2016-01-01

Classroom teachers are facing increasing responsibility to integrate the arts during literacy instruction. In order to address the arts effectively, teachers require understandings, confidence, and competence with visual arts, music, dance, and theater. Therefore, educator preparation programs must develop the knowledge and skills of preservice…

Multi-Cultural Competency-Based Vocational Curricula. Automotive Mechanics. Multi-Cultural Competency-Based Vocational/Technical Curricula Series.

Science.gov (United States)

Hepburn, Larry; Shin, Masako

This document, one of eight in a multi-cultural competency-based vocational/technical curricula series, is on automotive mechanics. This program is designed to run 36 weeks and cover 10 instructional areas: the engine; drive trains--rear ends/drive shafts/manual transmission; carburetor; emission; ignition/tune-up; charging and starting;…

Use of Community Readiness Model to Develop and Evaluate a Pilot Culinary Training Program for School Nutrition Staff.

Science.gov (United States)

Hildebrand, Deana A; Blevins, Priscilla; Carl, Lillian; Brown, Barbara; Betts, Nancy M; Poe, Tiffany

2018-02-01

Use the Community Readiness Model (CRM) to develop and evaluate a contextually appropriate pilot culinary training program for school nutrition staff members. Mixed methods to guide intervention development. Six school districts in rural and urban areas of a southwestern state. School nutrition staff (n = 36; female; 20 years' experience). Pre- and post-training assessments used the CRM. Findings from the pre-assessment were used to develop the pilot culinary training intervention. Readiness to integrate new food preparation methods into existing practices. The researchers used t and Wilcoxon tests to compare overall readiness and dimension scores (P ≤ .05). Thematic analysis was used to identify themes from the discussion component of the assessments. Overall readiness increased from vague awareness to preparation (P = .02). Improved dimensions were knowledge of efforts (P = .004), leadership (P = .05), and knowledge of issues (P = .04). Themes included barriers, leadership, and motivation. The CRM was useful for developing and evaluating a contextually appropriate and effective culinary training program for school nutrition staff. Future efforts should address the provision of additional resources such as on-site chefs, small equipment grants, and engaging school stakeholders. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

[Problem-based learning, a comparison in the acquisition of transversal competencies].

Science.gov (United States)

González Pascual, Juan Luis; López Martin, Inmaculada; Toledo Gómez, David

2009-01-01

In the European Higher Education Area (EEES in Spanish reference), a change in the pedagogical model has occurred: from teaching centered on the figure of the professor to learning centered on students, from an integral perspective. This learning must bring together the full set of competencies included in the program requirements necessary to obtain a degree. The specific competencies characterize a profession and distinguish one from others. The transversal competencies surpass the limits of one particular discipline to be potentially developed in all; these are subdivided in three types: instrumental, interpersonal and systemic. The authors describe and compare the acquisition of transversal competencies connected to students' portfolios and Problem-based Learning as pedagogical methods from the perspective of second year nursing students at the European University in Madrid during the 2007-8 academic year To do so, the authors carried out a transversal descriptive study; data was collected by a purpose-made questionnaire the authors developed which they based on the transversal competencies of the Tuning Nursing Project. Variables included age, sex, pedagogical method, perception on acquisition of those 24 competencies by means of a Likert Scale. U de Mann-Whitney descriptive and analytical statistics. The authors conclude that the portfolio and Problem-based Learning are useful pedagogical methods for acquiring transversal competencies; these results coincide with those of other studies. Comparing both methods, the authors share the opinion that the Problem-based Learning method could stimulate the search for information better than the portfolio method.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available

At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

Snipping, Gluing, Writing: The Properties of Collage as an Arts-Based Research Practice in Art Therapy

Science.gov (United States)

Chilton, Gioia; Scotti, Victoria

2014-01-01

This article describes an artistic inquiry conducted by two art therapists using a dialogic method of collage and letter writing over a period of 4 weeks. The goal of the project was to broaden understanding of arts-based research and to discover the properties of collage as a research practice in art therapy. A thematic analysis of the visual and…

Examining the Impact of Art-Based Anchor Charts on Academic Achievement in Language Arts

Science.gov (United States)

Fontanez, Kimberly

2017-01-01

The students at 2 middle schools in County SD, NHMS and WMS are not scoring on or above grade level on the information text portion of the English Language Arts (ELA) standardized SC Palmetto Assessment of State Standards (SCPASS) test given annually in South Carolina. The teachers developed and implemented art-based anchor charts to help close…

Assessing Competency-Based Education and Training: A Literature Review.

Science.gov (United States)

Toohey, Susan; And Others

1995-01-01

A literature review examined what aspects of performance should be assessed, what methods are appropriate, whether competency-based assessments should be graded, whether assessments should be done in the workplace or training institutions, and whose responsibility they are. Competence should be very broadly defined as both technical skills and as…

Building a Competency-Based Curriculum in Social Work Education

Science.gov (United States)

Bracy, Wanda

2018-01-01

The focus on competency in social work education makes the development of a competency-based curriculum critical. This article describes an approach to curriculum building taking into account the integration, coherency, and integrity of such a curriculum. A presentation of how performance outcomes are fundamental to the relationship between the…

Medium selection for exopolysaccharide and biomass production in submerged cultures of culinary-medicinal mushrooms from Turkey

NARCIS (Netherlands)

Kizilcik, M.; Yamaç, M.; Griensven, van L.J.L.D.

2010-01-01

The present study investigates the exopolysaccharide (EPS) and biomass production of 18 strains of 15 species of culinary-medicinal higher Basidiomycetes in submerged culture under four different media. Gloeophyllum abietinum and Schizophyllum commune produced the highest EPS and biomass

Visual art teachers and performance assessment methods in ...

African Journals Online (AJOL)

This paper examines the competencies of visual arts teachers in using performance assessment methods, and to ascertain the extent to which the knowledge, skills and experiences of teachers affect their competence in using assessment strategies in their classroom. The study employs a qualitative research design; ...

Implementation of Competency-Based Pharmacy Education (CBPE

Directory of Open Access Journals (Sweden)

Andries Koster

2017-02-01

Full Text Available Implementation of competency-based pharmacy education (CBPE is a time-consuming, complicated process, which requires agreement on the tasks of a pharmacist, commitment, institutional stability, and a goal-directed developmental perspective of all stakeholders involved. In this article the main steps in the development of a fully-developed competency-based pharmacy curriculum (bachelor, master are described and tips are given for a successful implementation. After the choice for entering into CBPE is made and a competency framework is adopted (step 1, intended learning outcomes are defined (step 2, followed by analyzing the required developmental trajectory (step 3 and the selection of appropriate assessment methods (step 4. Designing the teaching-learning environment involves the selection of learning activities, student experiences, and instructional methods (step 5. Finally, an iterative process of evaluation and adjustment of individual courses, and the curriculum as a whole, is entered (step 6. Successful implementation of CBPE requires a system of effective quality management and continuous professional development as a teacher. In this article suggestions for the organization of CBPE and references to more detailed literature are given, hoping to facilitate the implementation of CBPE.

Teacher interpersonal behaviour and student motivation in competence-based vocational education : Evidence from Indonesia

NARCIS (Netherlands)

Misbah, Zainun; Gulikers, Judith; Maulana, Ridwan; Mulder, Martin

2015-01-01

Competence-based education requires changing teacher roles probably affecting teacher–student interactions and student motivation. This study examines how students (N = 1469) from competence-based and less-competence-based vocational schools perceive their teachers' interpersonal behaviour and its

Financial Management Competence of Founding Teams and Growth of New Technology-Based Firms

DEFF Research Database (Denmark)

Brinckmann, Jan; Gemuenden, Hans Georg; Salomo, Søren

2009-01-01

This article draws on the resource-based view to analyze the role founding teams' financial management competencies play for firm growth. Prior research stressed the importance of acquiring external financial resources. In this study, we broaden the understanding of financial management in new......-assessments of their financial management competencies at start-up. We apply the partial least squares approach to determine the effects of the different financial management competencies on firm growth....... firms. We explore the relevance of strategic financial planning competence, external financing competence, competence in financing from cash flow, and controlling competence of entrepreneurial teams for the growth of new technology-based firms. A total of 212 founding teams provided self...

Introducing Process Competences in a PBL-based Engineering Course

DEFF Research Database (Denmark)

Soler, José; Andersson, Pernille Hammar

2013-01-01

The article describes an experiment in which elements related to generic professional competences, such as group work methodology, project planning, task delegation and communication, have been introduced in an existing course, tailored as a Problem Base Learning (PBL) course in Advanced Telecomm......The article describes an experiment in which elements related to generic professional competences, such as group work methodology, project planning, task delegation and communication, have been introduced in an existing course, tailored as a Problem Base Learning (PBL) course in Advanced...

Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

Science.gov (United States)

M.Nordin, N. R.; Stapa, S. H.; Darus, S.

2013-01-01

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing…

An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.

Science.gov (United States)

Chohan, Magali; Naughton, Declan P; Jones, Lucy; Opara, Elizabeth I

2012-01-01

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) culinary herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H(2)O(2) incubated with (U), (C), (C&D), and (STD) herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) herbs. PBLs pre-incubated with (C&D) herbs prior to stimulation (H(2)O(2) or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the culinary herbs investigated.

Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure.

Science.gov (United States)

Dos Santos Fogaça, Fabíola Helena; Soares, Cristina; Oliveira, Marta; Alves, Ricardo N; Maulvault, Ana L; Barbosa, Vera L; Anacleto, Patrícia; Magalhães, João Avelar; Bandarra, Narcisa M; Ramalhosa, Maria João; Morais, Simone; Marques, António

2018-07-01

This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg -1 , with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg -1 ), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers. Copyright © 2018 Elsevier Inc. All rights reserved.

Neoliberalism and the government of nursing through competency-based education.

Science.gov (United States)

Foth, Thomas; Holmes, Dave

2017-04-01

Competency has become a key concept in education in general over the last four decades. This article examines the development of the competency-based movement with a particular focus on the significance it has had for nursing education. Our hypothesis is that the competency movement can only adequately be understood if it is analyzed in relation to the broad societal transformation of the last decades-often summarized under the catchword neoliberalism-and with it the emergence of managerial models for Human Resource Management (HRM) for the reorganization of social services. Classical professions, which were characterized under welfarism by an esoteric knowledge based on ethical norms, have now become marketable commodities that can be evaluated in the same way as other commodities. We want to underline that while this development is still under way, it is the concept of competency that was the decisive political instrument enabling this profound change. With the widespread implementation of competency-based education that now governs nursing knowledge, the development of a critical, oppositional perspective becomes more challenging, if not entirely impossible. We will be focusing primarily on nursing education in Canada, although we maintain that it has relevance for nursing internationally. © 2016 John Wiley & Sons Ltd.

Competency Based Hospital Radiopharmacy Training. Additional Information

International Nuclear Information System (INIS)

2010-01-01

Quality management systems in nuclear medicine are vital to a high level of nuclear medicine (NM) practice. Trained and competent staffs are essential for achieving high standards and growth in NM. One of the key bottlenecks for NM is the shortfall in human resources, especially of radiopharmacists. There is an acute shortage in most Member States and in some countries an absence of nationally registered pharmacists with radiopharmacy experience. Most nuclear medicine facilities operate their radiopharmacies (commonly referred to as the hot laboratories) with the support of technologists and radiographers. Recent surveys have found the level of training amongst technologists to be extremely variable. Most had little or no training in hot laboratory practices. The survey also indicated the poor state of hot laboratories in many countries. Basic quality systems in the hot laboratory could be improved significantly with better training. This competency-based education manual is designed with those radiopharmacy practitioners in mind. This competency-based trainer's manual provides trainers in each of the IAEA regions with the essentials of a training programme for all radiopharmacy practitioners. The competency-based training is a two week programme followed up with three months of practice achievements. The syllabus provides a standardized approach to lectures, practical sessions, and interactive workshops focusing on critical aspects of hot laboratory practices. The trainers, with the assistance of this manual, can deliver essential skills, competencies, and underpinning knowledge to operate safely and effectively in their hot laboratory. The course focuses on simple but practical steps that could be undertaken to improve staff performance. In addition, a basic framework of quality management principles related to radiopharmacy practices is also covered. Further, the syllabus can be adapted to the particular needs and characteristics of any training centre, country

The Competency-Based Movement in Student Affairs: Implications for Curriculum and Professional Development

Science.gov (United States)

Eaton, Paul William

2016-01-01

This article examines the limitations and possibilities of the emerging competency-based movement in student affairs. Using complexity theory and postmodern educational theory as guiding frameworks, examination of the competency-based movement will raise questions about overapplication of competencies in graduate preparation programs and…

State-of-the-art or the art of medicine? Transnational mobility and perceptions of multiple biomedicines among Nigerian physicians in the U.S.

Science.gov (United States)

Schühle, Judith

2018-03-01

Over the last 40 years, several thousand Nigerian-trained doctors have migrated to the U.S. to practice in what they regard as the state-of-the-art of global biomedicine. Based on interviews with Nigerian physicians, this article shows how their professional mobility, and their transition to the new professional environment of U.S. biomedicine, makes them aware of local differences in practicing medicine. Adapting to local ways of practicing in the U.S. creates a new sense of belonging and professional identity. Yet they also juxtapose highly technologised U.S. biomedicine with what they were trained to excel in within the medical profession in Nigeria - namely the 'art of medicine' - that is, possessing profound clinical skills to diagnose with few investigative technologies. By stressing their competence in the art of medicine, which they see as lacking among their U.S.-trained colleagues, they negotiate their position in a global biomedical landscape and reconnect to a distinctly Nigerian way of practicing medicine. Their narratives thus shed light on perceptions of multiple biomedicines from the point of view of physicians moving from the global South to the global North, and how within a global biomedical landscape both ruptures and connectivities of competence are imagined.

Selenium fertilization on lentil (Lens culinaris Medikus) grain yield, seed selenium concentration, and antioxidant activity

Science.gov (United States)

Selenium (Se) is an essential element for mammals but has not been considered as an essential element for higher plants. Lentil (Lens culinaris Medik.) is a cool season food legume rich in protein and a range of micronutrients including minerals (iron and zinc), folates, and carotenoids. The objecti...

Suggestions for a competency-based orientation for an orthopaedic unit.

Science.gov (United States)

Bryant, G A

1997-01-01

Effective orientation programs should provide new RN and LPN employees with very specific performance expectations. Competency-based orientation provides such a structure. This approach not only decreases the orientee's anxiety, but it also acts as a basis for establishing competencies specific to that unit. Because the existing staff members are intimately involved in the process, socialization within the unit and cohesiveness of purpose are enhanced. Adult learning theory, educational principles, self-paced learning modules, and the use of preceptors and check-off lists are employed in this Competency-Based Orientation (CBO) program for an adult orthopaedic unit. Samples of various aspects of a CBO are included.

Evaluation of competence-based teaching in higher education: From theory to practice.

Science.gov (United States)

Bergsmann, Evelyn; Schultes, Marie-Therese; Winter, Petra; Schober, Barbara; Spiel, Christiane

2015-10-01

Competence-based teaching in higher education institutions and its evaluation have become a prevalent topic especially in the European Union. However, evaluation instruments are often limited, for example to single student competencies or specific elements of the teaching process. The present paper provides a more comprehensive evaluation concept that contributes to sustainable improvement of competence-based teaching in higher education institutions. The evaluation concept considers competence research developments as well as the participatory evaluation approach. The evaluation concept consists of three stages. The first stage evaluates whether the competencies students are supposed to acquire within the curriculum (ideal situation) are well defined. The second stage evaluates the teaching process and the competencies students have actually acquired (real situation). The third stage evaluates concrete aspects of the teaching process. Additionally, an implementation strategy is introduced to support the transfer from the theoretical evaluation concept to practice. The evaluation concept and its implementation strategy are designed for internal evaluations in higher education and primarily address higher education institutions that have already developed and conducted a competence-based curriculum. Copyright © 2015 Elsevier Ltd. All rights reserved.

Enterobacteriaceae rsistant to third-generation cephalosporins and quinolones in fresh culinary herbs imported from Southeast Asia

NARCIS (Netherlands)

Veldman, K.T.; Kant, A.; Dierikx, C.M.; Essen-Zandbergen, van A.; Wit, B.; Mevius, D.J.

2014-01-01

Since multidrug resistant bacteria are frequently reported from Southeast Asia, our study focused on the occurrence of ESBL-producing Enterobacteriaceae in fresh imported herbs from Thailand, Vietnam and Malaysia. Samples were collected from fresh culinary herbs imported from Southeast Asia in which

PENGEMBANGAN MAKANAN KHAS BALI SEBAGAI WISATA KULINER (CULINARY TOURISM DI DESA SEBATU KECAMATAN TEGALALANG GIANYAR

Directory of Open Access Journals (Sweden)

I. A. Trisna Eka Putri

2013-09-01

Full Text Available Sebatu village has its special characteristics of traditional foods and beverages which can be developed as culinarytourism. Besides the taste and form of the foods , the cooking process from the ingredients until become theready food, and the presentation of the foods can be the interesting attraction to offer. Organizing the traditionalfood and beverages of Sebatu Village which is the part of the daily life in this village need to be developed as theinteraction tools and media among the local community and the tourist. The activities form such as; eating andenjoy the food together ( for lunch or dinner, etc , organizing the restaurant, coffee shop, or cafe in the strategiclocation surrounding the village, cooking courses for the women organization and the other programs. Theseprograms of course need the education, training exercise and also the workshop how to make good presentation,improve the quality according to international standard, and also the sanitation and hygiene. Since Sebatu Villagedevelopes to become a Tourism Village as one of the destination, the organized traditional food and beveragesbusiness can be developed as the culinary tourism so that the local community can interacte directly with thetourists in Gianyar. The type of culinary to be developed in Sebatu such as : Jukut Ares as a appetizer. Nasi Sela,Tipat Cantok, Betutu, Be Guling, Lawar Gedang, Jukut Urab as the main course. Tape Ketan and Jaje Uli,,Jaje Dadar, Jaje Timus, Kolak Biu/Sela as the dessert. All of these culinary can be adapted to the internationalgastronomy from the form, purpose and essence so that it can be presented and offered to the tourists

Headspace screening: A novel approach for fast quality assessment of the essential oil from culinary sage.

Science.gov (United States)

Cvetkovikj, Ivana; Stefkov, Gjoshe; Acevska, Jelena; Karapandzova, Marija; Dimitrovska, Aneta; Kulevanova, Svetlana

2016-07-01

Quality assessment of essential oil (EO) from culinary sage (Salvia officinalis L., Lamiaceae) is limited by the long pharmacopoeial procedure. The aim of this study was to employ headspace (HS) sampling in the quality assessment of sage EO. Different populations (30) of culinary sage were assessed using GC/FID/MS analysis of the hydrodistilled EO (pharmacopoeial method) and HS sampling directly from leaves. Compound profiles from both procedures were evaluated according to ISO 9909 and GDC standards for sage EO quality, revealing compliance for only 10 populations. Factors to convert HS values, for the target ISO and GDC components, into theoretical EO values were calculated. Statistical analysis revealed a significant relationship between HS and EO values for seven target components. Consequently, HS sampling could be used as a complementary extraction technique for rapid screening in quality assessment of sage EOs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fine Dining and Fast Computers: A Commercial College's Recipe for Success.

Science.gov (United States)

Borrego, Anne Marie

2001-01-01

Describes the "slow and steady" approach to growth embraced by the owner of Stratford College, a Virginia-based, for-profit school that offers degrees in the culinary arts, information technology, and hotel and event management and business. (EV)

Competency-Based Education in Three Pilot Programs: Examining Implementation and Outcomes

Science.gov (United States)

Steele, Jennifer L.; Lewis, Matthew W.; Santibanez, Lucrecia; Faxon-Mills, Susannah; Rudnick, Mollie; Stecher, Brian M.; Hamilton, Laura S.

2014-01-01

In 2011, the Bill & Melinda Gates Foundation created the Project Mastery grant program to support competency-based education initiatives in large school systems that serve a high proportion of disadvantaged youth. Competency-based education meets students where they are academically, provides students with opportunities for choice, and awards…

Experience and the arts: An examination of an arts-based chemistry class

Science.gov (United States)

Wunsch, Patricia Ann

Many high school students are either intimidated or unmotivated when faced with science courses taught with a traditional teaching methodology. The focus of this study was the integration of the arts, specifically the Creative Arts Laboratory (CAL) approach, into the teaching methodology and assessment of a high school chemistry class, with particular interest in what occurs from the point of view of the students and the teacher throughout the integration. Using a case study design, research questions were developed that looked at the effects of arts-integration on the students and teacher in a high school chemistry class; what strategies of arts integration were viewed positively and negatively by the students and teacher; and what role the arts may play in the formation of a new approach to the high school science curriculum. The levels of student engagement and participation were changed and thusly viewed positively by both students and teacher. Specifically, group work that allowed students to choose various arts elements to depict chemistry concepts was considered most favorably. The role of the teacher shifted from a teacher-centered design to a more student-centered environment. Classroom activities that garnered the most student engagement included peer-to-peer review through the critique process and the reinforcement of vocabulary definitions through movement activities. Negative student reviews of the integration were noted when time constraints prevented them from completing their projects to their own standards of satisfaction. However, within this study, the arts allowed many students of varying learning abilities to potentially grasp and understand scientific concepts in new and individual ways, which reinforces an inquiry-based scientific method. Further research is necessary to determine how to prepare teachers to use varying teaching methodologies including the CAL method. Moreover, high school science curricula need to be reviewed to potentially

Frontline over ivory tower: key competencies in community-based curricula

Directory of Open Access Journals (Sweden)

Adam Millar

2015-04-01

Full Text Available Background: The Royal College of Physicians and Surgeons of Canada mandates that community experiences be incorporated into medicine-based specialties.  Presently there is wide variability in community endocrine experiences across Canadian training programs.  This is complicated by the paucity of literature providing guidance on what constitutes a ‘community’ rotation. Method: A modified Delphi technique was used to determine the CanMEDS competencies best taught in a community endocrinology curriculum. The Delphi technique is a qualitative-research method that uses a series of questionnaires sent to a group of experts with controlled feedback provided by the researchers after each survey round.  The experts in this study included endocrinology program directors, community endocrinologists, endocrinology residents and recent endocrinology graduates. Results: Thirty four out of 44 competencies rated by the panel were deemed suitable for a community curriculum.  The experts considered the “Manager” role best taught in the community, while they considered the community least suitable to learn the “Medical Expert” competency. Conclusions: To our knowledge, this is the first time the content of a community-based subspecialty curriculum was determined using the Delphi process in Canada.  These findings suggest that community settings have potential to fill in gaps in residency training in regards to the CanMEDS Manager role.  The results will aid program directors in designing competency-based community endocrinology rotations and competency-based community rotations in other medical subspecialty programs.

Contextualizing Competence: Language and LGBT-Based Competency in Health Care.

Science.gov (United States)

Rossi, Alexis L; Lopez, Eliot J

2017-01-01

Changes in the language and terminology used to refer to individuals identifying as lesbian, gay, bisexual, and transgender (LGBT), as well as how best to discuss issues of sexual and gender identity, can prove challenging for health care providers due to (1) lack of training; (2) interdisciplinary issues; and (3) prejudices on personal and institutional levels. Given the importance of language in the relationship between health care provider and patient as well as the myriad ways in which language can reflect knowledge, skills, and attitudes, we contend that language is both a facilitator and inhibitor of competence. In this article, we discuss language as a means of exhibiting cultural competence as well as the barriers to facilitating this degree of competence. Communicative competence, a concept traditionally used in linguistics, is discussed as a framework for contextualizing LGBT-specific cultural competence in health care. Ideally, a professional will be considered competent once they (1) acquire a foundation in issues associated with LGBT individuals, as well as a basic understanding of appropriate vocabulary' (2) reconcile personal beliefs with their professional role; (3) create an inclusive healthcare environment such that the influence of personal biases does not negatively impact care; and (4) use identifiers suggested by the patient.

A Competence-Based Approach to Sustainable Innovation Teaching

DEFF Research Database (Denmark)

McAloone, Timothy Charles

2007-01-01

the object of a research exercise, to affect and observe various approaches to the teaching of design. Particular attention will be paid in this case to competencies, both initiated in the teaching and the evaluated in the students’ interpretation of the theoretical contents. The lessons learned from...... through educational curricula and research programmes. This paper presents an initiative from Denmark, showing new interpretations of industrial needs, research insights, educational ideas and identification of core innovative engineering competencies. The new Danish Master of Science engineering...... the first three years of this semester’s application and teaching to approximately 55 students per year are presented and discussed. After introducing the motivation and background for establishing the education programme, the consideration of competence-based education is described, in the context...

Ultrasonography for rheumatologists: the development of specific competency based educational outcomes.

Science.gov (United States)

Brown, A K; O'Connor, P J; Roberts, T E; Wakefield, R J; Karim, Z; Emery, P

2006-05-01

A competency based approach to the education of rheumatologists in musculoskeletal ultrasonography (MSK US) ensures standards are documented, transparent, accountable, and defensible, with clear benefit to all stakeholders. Specific competency outcomes will facilitate informed development of a common curriculum and structured programme of training and assessment. To determine explicit competency based learning outcomes for rheumatologists undertaking MSK US. International experts in MSK US, satisfying specific selection criteria, were asked to define the minimum standards required by a rheumatologist to be judged competent in MSK US. They reviewed 115 MSK US skills, comprising bone and soft tissue pathology, in seven joints regions of the upper and lower limbs, and rated their relative importance according to specific criteria. These data are presented as specific educational outcomes within designated competency categories. 57 expert MSK US practitioners were identified and 35 took part in this study. Ten generic core competency outcomes were recognised including physics, anatomy, technique, and interpretation. Regarding specific regional competencies, 53% (61/115) were considered "must know" core learning outcomes, largely comprising inflammatory joint/tendon/bone pathology and guided procedures; 45% (52/115) were required at an intermediate/advanced level (18/115 "should know", 34/115 "could know"), and 2% (2/115) were deemed inappropriate/unnecessary for rheumatologist ultrasonographers. This is the first study to developing a competency model for the education of rheumatologists in MSK US based on the evidence of international experts. A specific set of learning outcomes has been defined, which will facilitate future informed education and practice development and provide a blueprint for a structured rheumatology MSK US curriculum and assessment process.

Questionnaire-based evaluation of everyday competence in older adults

Directory of Open Access Journals (Sweden)

Tobias Kalisch

2011-01-01

lifestyle showed higher everyday competence than those with a sedentary lifestyle or subjects who needed care. Furthermore, the ECQ data showed a significant positive correlation between individual physical activity and everyday competence.Conclusion: The ECQ is a novel tool for the questionnaire-based evaluation of everyday competence among healthy subjects. By including leisure activities, it considers the changed living conditions of modern-day older adults.Keywords: successful aging, everyday competence, questionnaire-based evaluation

Workshop : ACPSEM/ARPS competency based standards project

International Nuclear Information System (INIS)

Collins, L.

1996-01-01

The ACPSEM together with the Australian Radiation Protection Society has been working for nearly two years now on a competency based standards project for the professions of medical and health physicists. Competencies are being used increasingly in industry and the professions as a means of determining skill levels. For example, all the medical radiation technology streams have a CBS system in the final stages of development, and our engineering colleagues have completed theirs. Last year there was a draft document sent to all members asking for feedback. Following a vote of funding by both bodies, a project offect (Dr David Waggett) has been appointed, and has produced a very much improved set of competency standards covering all significant subspecialties in our profession. This workshop will detail the work done so far, and preview the draft document. A healthy discussion will be encouraged, as the project steering group will shortly be arranging the next steps in process. (author)

Biomimicry and the culinary arts.

Science.gov (United States)

Burton, Lisa J; Cheng, Nadia; Vega, César; Andrés, José; Bush, John W M

2013-12-01

We present the results of a recent collaboration between scientists, engineers and chefs. Two particular devices are developed, both inspired by natural phenomena reliant on surface tension. The cocktail boat is a drink accessory, a self-propelled edible boat powered by alcohol-induced surface tension gradients, whose propulsion mechanism is analogous to that employed by a class of water-walking insects. The floral pipette is a novel means of serving small volumes of fluid in an elegant fashion, an example of capillary origami modeled after a class of floating flowers. The biological inspiration and mechanics of these two devices are detailed, along with the process that led to their development and deployment.

Building a Culinary Arts Academy

Science.gov (United States)

Brown, Robert L.

2005-01-01

When Judy Karen Brown (the 2004 Alabama Family and Consumer Sciences Teacher of the Year) arrived at Bob Jones High School (BJHS) in Madison, Alabama, in the summer of 1999, she immediately identified a need to build both student and community interests in family and consumer sciences (FACS). She noticed the student and faculty interest in the…

Arts-based methods for storylistening and storytelling with prisoners

DEFF Research Database (Denmark)

Frølunde, Lisbeth

2017-01-01

, Wordquake in Prison. The texts were published in an edited book (Frølunde, Søgaard, and Weise 2016). The analysis of texts and reflexive narrative interviews is inspired by arts-based, dialogic, narrative methods on the arts and storytelling (Cole and Knowles 2008; Reiter 2014; Boje 2001), storylistening......The presentation concerns applying dialogic, arts-based methods, which respect for multiple voices, collaboration and difference. In the presentation, I focus on how storytelling and listening to stories are integral to a dialogic process. In a dialogic perspective, meaning-making is unfinalizable...... in narrative medicine (DasGupta 2014), and aesthetic reflection on artistic expression in arts therapy and education. In my analysis, I explore active listening as in terms of reflection and revision of stories with the young prisoners. I reflect on the tensions involved in listening in a sensitive prison...

The art of medicine: arts-based training in observation and mindfulness for fostering the empathic response in medical residents.

Science.gov (United States)

Zazulak, Joyce; Sanaee, May; Frolic, Andrea; Knibb, Nicole; Tesluk, Eve; Hughes, Edward; Grierson, Lawrence E M

2017-09-01

Empathy is an essential attribute for medical professionals. Yet, evidence indicates that medical learners' empathy levels decline dramatically during medical school. Training in evidence-based observation and mindfulness has the potential to bolster the acquisition and demonstration of empathic behaviours for medical learners. In this prospective cohort study, we explore the impact of a course in arts-based visual literacy and mindfulness practice ( Art of Seeing ) on the empathic response of medical residents engaged in obstetrics and gynaecology and family medicine training. Following this multifaceted arts-based programme that integrates the facilitated viewing of art and dance, art-making, and mindfulness-based practices into a practitioner-patient context, 15 resident trainees completed the previously validated Interpersonal Reactivity Index, Compassion, and Mindfulness Scales. Fourteen participants also participated in semistructured interviews that probed their perceived impacts of the programme on their empathic clinical practice. The results indicated that programme participants improved in the Mindfulness Scale domains related to self-confidence and communication relative to a group of control participants following the arts-based programme. However, the majority of the psychometric measures did not reveal differences between groups over the duration of the programme. Importantly, thematic qualitative analysis of the interview data revealed that the programme had a positive impact on the participants' perceived empathy towards colleagues and patients and on the perception of personal and professional well-being. The study concludes that a multifaceted arts-based curriculum focusing on evidence-based observation and mindfulness is a useful tool in bolstering the empathic response, improving communication, and fostering professional well-being among medical residents. Published by the BMJ Publishing Group Limited. For permission to use (where not already

When Failure Is Not An Option: Designing Competency-Based Pathways for Next Generation Learning

Science.gov (United States)

Sturgis, Chris; Patrick, Susan

2010-01-01

This exploration into competency-based innovation at the school, district, and state levels suggests that competency-based pathways are a re-engineering of this nation's education system around learning--a re-engineering designed for success in which failure is no longer an option. Competency-based approaches build upon standards reforms, offering…

Product’s Development Strategy and Market Expansion in Development of Traditional Food as a Product of Culinary Excursion in Bali

Directory of Open Access Journals (Sweden)

Luh Putu Wrasiati

2016-03-01

Full Text Available The purpose of this study was to determine the traditional market would be developed as a culinary tourism by the local government of Level II regions (districts / cities, formulation of activities and facilities needed by the strategy of product development and market expansion, implement strategies that had been selected and defined as conduct training, coaching, and mentoring to traders and waiters in traditional markets that have been determined. The results showed that the chosen market that would be developed markets were “senggol” market (night market of Tabanan City, Kreneng-Asoka Denpasar, Gianyar City, Klungkung City, and City Park Singaraja. Food vendors who were in these markets got guidance regarding the development of products such as ordinances presentation, use of additives, sanitation, and coaching appearance. Market expansion strategy carried out by making brochures, websites "baliwisatakuliner.com" and the provision of traditional food outlets at every event such as the Feast of Balinese art, Buleleng Festival, Festival Vilage Sanur, Nusa Penida Festival, and the annual events in the Anniversary Exhibition of the Republic of Indonesia.

INFLATION OF THE COMPETENCE-BASED APPROACH IN THE RUSSIAN PEDAGOGICAL SCIENCE AND PRACTICAL TEACHING

Directory of Open Access Journals (Sweden)

A. P. Usol'tsev

2017-01-01

Full Text Available Introduction. In the last one and a half decades in Russian education competence-based approach has widely extended. Competence-based approach arose in the 1970s in the USA and gained development for the solution of problems of professional education. During mass realization of this approach in the system of the Russian education its idea began to be emasculated and turned into own contrast gradually. As a result, the advantages of the competence-based concept were leveled down, and it lost its practical importance.The aim of the present publication is to prepare the empirical bases of competence- based approach, to open an essence of its theoretical kernel – the term "competence", to define limits of its applicability and expediency of use.Methods. Competence-based approach is considered by the author according to the general methodological structure of the scientific theory. The analysis and synthesis of theses of normative documents (Federal State Educational Standards, contents of the scientific and methodical works and scientific publications devoted to the practical application of competence-based approach are performed.Results and scientific novelty. From critical positions various definitions of competence as a key concept of competence-based approach are analysed. The general scheme of formation of competence is presented. The need of accurate localization of its content which provides speed of achievement of the required results and a possibility of their diagnostics is emphasized. The framework of application of competence-based approach is designated: it is effective if trainees are trained for performance of unambiguously described, algorithmic professional functions; it is of little use for training of specialists whose future professional activity means a big share of a productive, creative component; it is irrational in school education which is aimed at the general development, but not at early narrow

COMPETENCE IN MEDICINE

Directory of Open Access Journals (Sweden)

Hélio Teixeira MD.

2005-01-01

Full Text Available Medical competence is the result of a lifelong evolving process, based on the development of efficiency, experience and ethical principles. Efficiency in medical practice depends on scientific knowledge, technical abilities and communication skills. Experience is a process of personal refinement, breeding knowledge and wisdom. Finally, medical ethics is founded on the quest for justice, compassion and love. Didactically, we can distinguish three phases in the professional evolution of a physician: a Professional infancy, or linear vision: the physician restricts his attention to the morbid process only, often neglecting the patient in his totality. His approach is almost exclusively technical, with limited perception of medicine as an art. b Professional maturity or humanistic vision: it results from the evolution of personality, culture and experience of the physician, who foccuses now on the patient as a whole with his disease(s. c Professional excellence, or holistic vision, the highest stage: when the physician's integrated dimensions and wisdom are projected into the patient, fostering the natural conditions for optimal healing. We conclude that the practice of medicine is best fulfilled when both, art and cience, are considered and exercised together by the doctor.

VISUAL ART TEACHERS AND PERFORMANCE ASSESSMENT ...

African Journals Online (AJOL)

Charles

qualitative research design; an aspect of descriptive survey research aiming at ... the competence and use of assessment strategies is determined by the type of ... Visual Art Teachers and Performance Assessment Methods in Nigerian Senior ...

Higher specialty training in genitourinary medicine: A curriculum competencies-based approach.

Science.gov (United States)

Desai, Mitesh; Davies, Olubanke; Menon-Johansson, Anatole; Sethi, Gulshan Cindy

2018-01-01

Specialty trainees in genitourinary medicine (GUM) are required to attain competencies described in the GUM higher specialty training curriculum by the end of their training, but learning opportunities available may conflict with service delivery needs. In response to poor feedback on trainee satisfaction surveys, a four-year modular training programme was developed to achieve a curriculum competencies-based approach to training. We evaluated the clinical opportunities of the new programme to determine: (1) Whether opportunity cost of training to service delivery is justifiable; (2) Which competencies are inadequately addressed by direct clinical opportunities alone and (3) Trainee satisfaction. Local faculty and trainees assessed the 'usefulness' of the new modular programme to meet each curriculum competence. The annual General Medical Council (GMC) national training survey assessed trainee satisfaction. The clinical opportunities provided by the modular training programme were sufficiently useful for attaining many competencies. Trainee satisfaction as captured by the GMC survey improved from two reds pre- to nine greens post-intervention on a background of rising clinical activity in the department. The curriculum competencies-based approach to training offers an objective way to balance training with service provision and led to an improvement in GMC survey satisfaction.

Development and implementation of a competency-based clinical evaluation tool for midwifery education.

Science.gov (United States)

Woeber, Kate

2018-03-22

The learning goals and evaluation strategies of competency-based midwifery programs must be explicit and well-defined. In the US, didactic learning is evaluated through a standardized certification examination, but standardized clinical competence evaluation is lacking. The Midwifery Competency Assessment Tool (MCAT) has been adapted from the International Confederation of Midwives' (ICM) "Essential Competencies" and from the American College of Nurse-Midwives' (ACNM) "Core Competencies", with student self-evaluation based on Benner's Novice-to-Expert theory. The MCAT allows for the measurement and monitoring of competence development in all domains of full-scope practice over the course of the midwifery program. Strengths of the MCAT are that it provides clear learning goals and performance evaluations for students, ensures and communicates content mapping across a curriculum, and highlights strengths and gaps in clinical opportunities at individual clinical sites and for entire programs. Challenges of the MCAT lie in balancing the number of competency items to be measured with the tedium of form completion, in ensuring the accuracy of student self-evaluation, and in determining "adequate" competence achievement when particular clinical opportunities are limited. Use of the MCAT with competency-based clinical education may facilitate a more standardized approach to clinical evaluation, as well as a more strategic approach to clinical site development and use. Copyright © 2018 Elsevier Ltd. All rights reserved.

Engaging Street Youth in an Evaluation of a Community-Based Arts Program

Directory of Open Access Journals (Sweden)

Robin Wright

2008-06-01

Full Text Available Data from the Edmonton Arts & Youth Feasibility Study (EAYFS was used to ascertain the feasibility of engaging street youth in a structured community-based arts program and an outcome-based evaluation. The study engaged 23 street youth in a ten-week multi-media arts program focused on developing prosocial communication, team-building, and problem-solving skills. Results have shown that street youth are highly interested in artistic endeavors; will participate to the best of their circumstances; and will provide reliable data. The youth and staff reported improved art skills, problem-solving capacity, and prosocial communication as well as a decrease in drug use, depression, loneliness, and a greater sense of enjoyment about life. Strengths of the program included the arts media, the non-judgmental environment, and the support from staff. The study suggests that community-based arts programs for street youth could be subjected to a rigorous outcome-based evaluation.

Development Of Training Curriculum In Improving Community-Based Geological Hazard Mitigation Competency

Directory of Open Access Journals (Sweden)

Rusman Rusman

2017-12-01

Full Text Available The purpose of this study was to provide training curriculum model in improving community-based geological hazard mitigation competency. The goal was achieved through research and development method, is divided into three main stages. First, applied need analysis as the introduction. Second, developed the curriculum model. Third, tested the curriculum model in order to explore the curriculum effectiveness in improving the competency for mitigation measurement related to geological hazard. This study showed that the training curriculum model, which is developed based on the result of need analysis, is effective to improve the participant’s competency. The result of pre-post test shows that the improvement of the participant’s cognitive aspect.  The significant improvement is identified in the training competency showing the effectiveness of Test II in improving the participant’s practical competency to carry out the training. Some factors that support the training curriculum model development related to community-based Landslides management are: (a the public servant’s competency for geological hazard mitigation; (b the motivation of the community who becomes the volunteer; and (c support from the decision maker. On the other hand, the inhibitors are the lack of competency for training related to geological field, the lack of educational background and knowledge of geology and landslides, and the lack of time.

Culinary preparation of beetroot (Beta vulgaris L.): the impact on sensory quality and appropriateness.

Science.gov (United States)

Bach, Vibe; Mikkelsen, Laerke; Kidmose, Ulla; Edelenbos, Merete

2015-07-01

Beetroot is a diverse vegetable available in different shapes and colours. The objectives of this study were to evaluate sensory qualities, and sugar and dry matter content of five beetroot varieties in relationship to the appropriateness for raw, boiled and pan-fried preparation. Sensory evaluation by descriptive sensory analysis and consumer tests showed clear distinctions between red varieties Taunus, Rocket and Pablo, and the pink-white striped Chioggia and yellow Burpee's Golden in raw preparations. However, variety delimination was more difficult after boiling and pan-frying. Different sensory qualities were important for beetroot appropriateness in raw, boiled and pan-fried preparations. Appropriateness of raw beetroots was associated with high sensory scores in beetroot flavour, crispness and juiciness, and low scores in bitterness. Appropriateness of boiled beetroots was related to high scores in beetroot and earthy flavours. Pan-fried beetroot appropriateness was associated with high scores in beetroot flavour, colour intensity and crispness. This study showed that the quality of raw materials is integral in culinary preparations. These results can be used to guide consumers in the use of beetroot in culinary preparations and subsequently increase consumption. © 2014 Society of Chemical Industry.

Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

Science.gov (United States)

Bartoňková, Iveta; Dvořák, Zdeněk

2018-01-01

Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

Examining the implementation of collaborative competencies in a critical care setting: Key challenges for enacting competency-based education.

Science.gov (United States)

Goldman, Joanne; Kitto, Simon; Reeves, Scott

2017-11-21

Interprofessional collaboration is recognised as an important factor in improving patient care in intensive care units (ICUs). Competency frameworks, and more specifically interprofessional competency frameworks, are a key strategy being used to support the development of attitudes, knowledge, skills, and behaviours needed for an interprofessional approach to care. However, evidence for the application of competencies is limited. This study aimed to extend our empirically based understanding of the significance of interprofessional competencies to actual clinical practice in an ICU. An ethnographic approach was employed to obtain an in-depth insight into healthcare providers' perspectives, behaviours, and interactions of interprofessional collaboration in a medical surgical ICU in a community teaching hospital in Canada. Approximately 160 hours of observations were undertaken and 24 semi-structured interviews with healthcare workers were conducted over a period of 6 months. Data were analysed using a directed content approach where two national competency frameworks were used to help generate an understanding of the practice of interprofessional collaboration. Healthcare professionals demonstrated numerous instances of interprofessional communication, role understandings, and teamwork in the ICU setting, which supported a number of key collaborative competencies. However, organisational factors such as pressures for discharge and patient flow, staffing, and lack of prioritisation for interprofessional learning undermined competencies designed to improve collaboration and teamwork. The findings demonstrate that interprofessional competencies can play an important role in promoting knowledge, attitudes, skills, and behaviours needed. However, competencies that promote interprofessional collaboration are dependent on a range of contextual factors that enable (or impede) individuals to actually enact these competencies.

Reduction of potassium content of green bean pods and chard by culinary processing. Tools for chronic kidney disease.

Science.gov (United States)

Martínez-Pineda, Montserrat; Yagüe-Ruiz, Cristina; Caverni-Muñoz, Alberto; Vercet-Tormo, Antonio

2016-01-01

In order to prevent a possible hyperkalemia, chronic renal patients, especially in advanced stages, must follow a low potassium diet. So dietary guidelines for chronic kidney disease recommend limiting the consumption of many vegetables, as well as to apply laborious culinary techniques to maximize the reduction of potassium. The aim of this work is to analyze potassium content from several vegetable, fresh products, frozen and preserved, as well as check and compare the effectiveness in potassium reduction of different culinary processes, some of them recommended in dietary guidelines such as soaking or double cooking. Sample potassium content was analyzed by triplicate using flamephotometry. The results showed significant reductions in potassium content in all culinary processes studied. The degree of loss varied depending on the type of vegetable and processing applied. Frozen products achieved greater reductions than the fresh ones, obtaining in some cases losses greater than 90%. In addition, it was observed how in many cases the single application of a normal cooking reached potassium reductions to acceptable levels for its inclusion in renal patient diet. The results shown in this study are very positive because they provide tools for professionals who deal with this kind of patients. They allow them to adapt more easily to the needs and preferences of their patients and increase dietary variety. Copyright © 2016 Sociedad Española de Nefrología. Published by Elsevier España, S.L.U. All rights reserved.

Does Competency-Based Education Have a Role in Academic Pharmacy in the United States?

Science.gov (United States)

Medina, Melissa S.

2017-01-01

Competency-based Education (CBE) is an educational model that allows students to learn and demonstrate their abilities at their own pace. CBE is growing in popularity in undergraduate educational programs and its role in pharmacy education in the United States (US) is under review. In comparison, medical education is utilizing competency-based approaches (such as competencies and Entrustable Professional Activities) to ensure that students possess the required knowledge, skills, and attitudes prior to graduation or program completion. The concept of competency-based approaches is growing in use in pharmacy education in the US, but the future related to aspects of this concept (e.g., mandatory Entrustable Professional Activities) is not certain. A review of pharmacy education’s evolution in the US and a comparison of competency-related terms offers insight into the future use of competency-based approaches and CBE in pharmacy education in the US through the lens of benefits and challenges. PMID:28970425

Does Competency-Based Education Have a Role in Academic Pharmacy in the United States?

Directory of Open Access Journals (Sweden)

Melissa S. Medina

2017-02-01

Full Text Available Competency-based Education (CBE is an educational model that allows students to learn and demonstrate their abilities at their own pace. CBE is growing in popularity in undergraduate educational programs and its role in pharmacy education in the United States (US is under review. In comparison, medical education is utilizing competency-based approaches (such as competencies and Entrustable Professional Activities to ensure that students possess the required knowledge, skills, and attitudes prior to graduation or program completion. The concept of competency-based approaches is growing in use in pharmacy education in the US, but the future related to aspects of this concept (e.g., mandatory Entrustable Professional Activities is not certain. A review of pharmacy education’s evolution in the US and a comparison of competency-related terms offers insight into the future use of competency-based approaches and CBE in pharmacy education in the US through the lens of benefits and challenges.

REMATERIALIZED TENDENCIES IN MEDIA ART?FROM SILICON TO CARBON-BASED ART

Directory of Open Access Journals (Sweden)

DANIEL LÓPEZ DEL RINCÓN

2013-01-01

Full Text Available The importance of digitality in Media Art theories consolidated the aesthetic of dematerialization, as it shifted the value of materiality in this field. However, the advent of new forms of technological art, such as Bio Art, which uses laboratory technologies in an aesthetic way to manipulate life, demonstrates the crisis of this paradigm and the trend of rematerialization. This paper investigates the role of materiality, even in the more dematerialized realms of Media Art: the digital technologies. We focus on two art forms that combine new technologies and life sciences: Artificial life, which involves the intangible features of Media Art, and Bio Art, which interprets materiality in a radical manner, by choosing life as the raw material for artistic creation.

REMATERIALIZED TENDENCIES IN MEDIA ART? FROM SILICON TO CARBON-BASED ART

Directory of Open Access Journals (Sweden)

Daniel López del Rincón

2013-01-01

Full Text Available The importance of digitality in Media Art theories consolidated the aesthetic of dematerialization, as it shifted the value of materiality in this field. However, the advent of new forms of technological art, such as Bio Art, which uses laboratory technologies in an aesthetic way to manipulate life, demonstrates the crisis of this paradigm and the trend of rematerialization. This paper investigates the role of materiality, even in the more dematerialized realms of Media Art: the digital technologies. We focus on two art forms that combine new technologies and life sciences: Artificial life, which involves the intangible features of Media Art, and Bio Art, which interprets materiality in a radical manner, by choosing life as the raw material for artistic creation.

A community-based program evaluation of community competency trainings.

Science.gov (United States)

Hanssmann, Christoph; Morrison, Darius; Russian, Ellery; Shiu-Thornton, Sharyne; Bowen, Deborah

2010-01-01

Transgender and gender-nonconforming individuals encounter a multitude of barriers to accessing clinically and culturally competent health care. One strategy to increase the quality and competence of care delivery is workplace trainings. This study describes a community-based program for the evaluation of this type of training. Using a mixed-methods approach, the research team assessed the effectiveness of three competency trainings administered by a local nonprofit organization in the Northwest United States. Quantitative data indicated a significant shift in self-assessed knowledge associated with completion of the training. Qualitative data confirmed this result and revealed a number of important themes about the effect of the trainings on providers and their ability to implement knowledge and skills in practice. Clinical considerations are proposed for providers who seek similar trainings and who aim to increase clinical and cultural competency in delivering care to transgender and gender-nonconforming patients and clients.

Building new competencies for new business creation based on breakthrough technological innovations

OpenAIRE

Vanhaverbeke, W.P.M.; Kirschbaum, R.

2003-01-01

This paper focuses on the question how companies can build new capabilities or competencies based on discontinuous technological innovations? In particular, we analyze how corporate ventures are set up to develop and commercialize these radical innovations can play a crucial role in the process of building new competencies (not only technological capabilities). New competencies are in turn the basis to create a range of new businesses. Building and deploying competencies are intrinsically rel...

Currículo por competencias en el postgrado de enfermería Shool of nursing competency-based curriculum

Directory of Open Access Journals (Sweden)

Patricia Jara Concha

2007-03-01

Full Text Available El presente artículo analiza el impacto de la educación superior en la sociedad y su pertinencia en un mundo global. Discute algunas nociones de la formación de enfermería, especialmente en el postgrado, en los nuevos escenarios, para responder a un paradigma de educación-producción; y analiza críticamente tanto los componentes de un currículo con enfoque de competencias en un programa de Magíster en Enfermería, como sus implicaciones para el contexto laboral y para el de la academia. Plantea una propuesta de competencias de postgrado en tres dimensiones esenciales del saber: saber conocer, saber hacer y saber ser.We analyze the impact of higher education on the society and its fitting within a globalized world and discuss some notions regarding nursing education particularly at the graduate level in the current context driven by the education-production paradigm. We present a critical analysis of the components of a competence-based curriculum for a master of nursing program and discuss its implications for both work and academic contexts. Finally, we propose three basic competences for nursing graduate education based on three key dimensions of knowing: including to know, to know how and to know being.

Establishing psychiatric registrars' competence in psychotherapy: a portfolio based model.

Science.gov (United States)

Naidu, T; Ramlall, S

2008-11-01

During most of the latter part of the last century, South Africa has followed international trends in the training of psychiatrists. Training programmes have become increasingly focused on the neurobiological aspects of psychiatric disorders with less attention being paid to psychotherapy. This is consistent with developments in psychiatric research. In the clinical arena this manifests as a focus on pharmacological and medically based interventions and a resulting relative inattention to non-pharmacological interventions, most especially psychotherapy. In an effort to address this imbalance there has been an international initiative, over the past two decades, to establish an acceptable level of competence in psychotherapy in the training of psychiatrists. A South African programme is needed that can take account of international trends and adapt them for the local context. In order to produce a programme for establishing competence in psychotherapy for psychiatric registrars at the Nelson R. Mandela School of Medicine, the authors examine directives for the development of psychotherapy skills from international regulatory bodies for graduate medical training and their application. Defining and setting preliminary standards for competence is emphasized. A programme based on five core psychotherapy components using a portfolio based model to facilitate learning and assessment of competence in psychotherapy, is proposed.

On the Culinary Culture of Laos%老挝饮食文化略论

Institute of Scientific and Technical Information of China (English)

郑南

2015-01-01

老挝是东盟十国之一，东南亚地区唯一的内陆国，其饮食文化在形成的过程中主要受到中国、法国、泰国与越南的影响，中西交汇而具民族特点。中国与东南亚地区文化交流的历史已经有两千年以上的文字记录，古代中华文化深刻影响了东南亚地区的政治、经济、科技、文化、宗教、习俗等诸多领域。具有资源、文化、技术、地缘优势的中华饮食文化，在农业耕作技术、作物品种、食物原料、烹调方法、饮食器具、饮食习俗等方面曾长期而深入地影响过东南亚地区。近代以来作为中国的重要贸易地区，“一带一路”所涵盖的国家，对其饮食文化的构成及特点进行研究与讨论具有重要意义。%Laos is the only one of the ten ASEAN nations that does not have an inch of coastline.Its culinary culture is influenced by those of China, France, Thailand and Vietnam.In other words, its culi-nary is a combination of the eastern and the western.Having a recorded history of exchange with China and other southeastern Asian counties of more than two thousand years, its politics, economy, science, cul-ture, religion and custom are greatly influenced by its neighbors, especially those of China as China is close to Laos and has been superior in resources, culture, technology, agriculture, crops growing, food materials, cooking technology, utensils and culinary habits.It is important to devote some attention to the structure and characteristics of the culinary culture of Laos as it is an important trading partner of China and a country covered in the One Belt and One Road program.

Patient Safety Based Knowledge Management SECI to Improve Nusrsing Students Competency

Directory of Open Access Journals (Sweden)

Joanggi Wiriatarina Harianto

2015-10-01

Full Text Available Introduction: Patient safety is an important component of health services quality,and  basic principles of patient care. Nursing students also have a great potential to make an action that could endanger the patient, because hospital is one of student practice area. The purpose of this study was to improve the nursing students competency in patient safety by using knowledge management SECI approached. Method: The study used exploratory survey, and quasy experiment. The samples were some of nursing students of STIKes Muhammadiyah Samarinda who were on internship programme that selected using simple random sampling technique, in total of 54 students. This research’s variables were the knowledge management SECI based-patient safety and nursing student’s competency. The data were collected by using questionnaires and observation. The data were analyze by using Partial Least Square (PLS. Result: The result showed that there were significant influence the implementation of a model patient safety based knowledge management seci on increased competence nursing students. Discussion: Improved student competency in patient safety using SECI knowledge management was carried out in four phases, that is Socialization, Externalization, Combination, and Internalization. The result was a new knowledge related to patient safety that able to improve the student’s competency.. Keywords: Patient safety, Knowledge management, SECI, competency

Do Historical Production Practices and Culinary Heritages Really Matter? Food with Protected Geographical Indications in Japan and Austria

NARCIS (Netherlands)

Gugerell, Katharina; Uchiyama, Yuta; Kieninger, Pia; Penker, Marianne; Kajima, Shuichiro; Kohsaka, Ryo

Geographical Indications (GIs) are collective intellectual property rights that protect food and other products uniquely linked to the production area, local geophysical conditions, and traditions, namely, with the terroir. Thus, GIs can contribute to the transmission and retention of culinary

Productivity in public welfare services is changing: the standpoint of strategic competence-based management.

Science.gov (United States)

Ollila, Seija

2013-01-01

In Finland the municipal restructuring project was launched in 2005. Its goal is to create a system that ensures high-quality municipal welfare services for everyone, continuing into the future. The main focus of this research is to examine the tension between strategic competence-based management and productivity in public welfare services. The theoretical basis covers theories regarding strategic competence-based management and productivity. To guarantee services and quality it is important to strengthen the supply of employees, competence, development, leverage, and benefits in public organizations. Leadership has a significant role in strategic competence-based management.

Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables.

Science.gov (United States)

Abbasi, Arshad Mehmood; Shah, Munir H; Li, Tong; Fu, Xiong; Guo, Xinbo; Liu, Rui Hai

2015-03-13

Traditional medicines comprise a variety of health practices, approaches, knowledge, and beliefs. Documentation of traditional knowledge, estimation of total phenolics and antioxidant properties of plant species used as wild vegetables and in traditional medicines by the local communities of Lesser Himalayas-Pakistan are targeted. Interviews, questionnaires, and focus group conversation with local informants were carried out to record ethno-medicinal values. Used value, percentage of people who have traditional knowledge, preference ranking and informant consensus factors were also measured. Standard analytical methods were applied to estimate phenolic contents and antioxidant properties in water and acetone extracts. A total of 39 plant species used as culinary vegetables and to treat 44 different health disorders are investigated. Significant levels of use value (0.571) and preference ranking (58% PPK, PR-5) are calculated for Ficus palmata, Ficus carica and Solanum nigrum. Elevated levels of total phenolics (144.5 mg GAE/100 g, FW), and flavonoid contents (142.5 mgRtE/100 g, FW) were measured in the water extracts of Origanum vulgare, while Ficus palmata exhibits the highest flavonol contents (142.7 mg RtE/100 g, FW). Maximum DPPH activity is noted in the flowering buds of Bauhinia variegata (85.34%). However, highest values for OH(-) radical scavenging activity (75.12%), Fe(3+) reducing antioxidant power (54.50 µM GAE/100 g, FW), and total antioxidant capacity (180.8 µM AAE/100 g, FW) were measured in the water extracts of Origanum vulgare. Lesser Himalayas is a rich source of traditional cultural heritage, and plant biodiversity, which are under threat and necessitate urgent documentation. Present study is focused on the plant species used in traditional medicines and culinary vegetables as well. Preliminary determinations of phenoloic contents and antioxidant properties of various plant species were carried out. Present work will introduce new resource of

The false dichotomy of quality and quantity in the discourse around assessment in competency-based education.

Science.gov (United States)

Ten Cate, Olle

2015-08-01

Competency-based medical education stresses the attainment of competencies rather than the completion of fixed time in rotations. This sometimes leads to the interpretation that quantitative features of a program are of less importance, such as procedures practiced and weeks or months spent in clinical practice. An educational philosophy like "We don't require numbers of procedures completed but focus on competencies" suggests a dichotomy of either competency-based or time and procedures based education. The author argues that this dichotomy is not useful, and may even compromise education, as long as valid assessment of all relevant competencies is not possible or feasible. Requiring quantities of experiences of learners is not in contrast with competency-based education.

Training future chefs at Opryland.

Science.gov (United States)

1998-08-01

Dina Starks is the culinary apprentice coordinator at Opryland Hotel Convention Center in Nashville, Tenn. Her apprentices have the unique opportunity to practice the culinary arts at the largest hotel convention center in the world, in a setting that has 15 restaurants and nearly 3,000 rooms.

Early activation of lipoxygenase in lentil (Lens culinaris) root protoplasts by oxidative stress induces programmed cell death

NARCIS (Netherlands)

Vliegenthart, J.F.G.; Maccarrone, M.; Zadelhoff, G. van; Veldink, G.A.; Finazzi Agrò, A.

2000-01-01

Oxidative stress caused by hydrogen peroxide (H2O2) triggers the hypersensitive response of plants to pathogens. Here, short pulses of H2O2 are shown to cause death of lentil (Lens culinaris) root protoplasts. Dead cells showed DNA fragmentation and ladder formation, typical hallmarks of apoptosis

Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

Science.gov (United States)

Bartoňková, Iveta; Dvořák, Zdeněk

2018-04-25

Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

Analysis Influence of Managerial Competence, Technical Competence, and Strategic Competence on Firm Performance in Electrical Engineering Company in Bandung

Science.gov (United States)

Wijaya, E. R.; Irianto, D.

2018-03-01

The industry sectors that have an important role in the era of globalization is the electro engineering sector. The era of globalization led to intense competition. One of the negative effects of the intense competition is declining profits. Drop in profits caused many firms reduces their employees without seeking the root cause of declining profits in detail. Whereas, employee is the important resources to maintain competitive advantage. Competitive advantage can be measured by the performance of which is owned by the firm. The firm's performance can be formed of competencies that is unique, rare, irreplaceable, and difficult to imitate within the firm, one of them is the competence of the individual. According to a competency-based approach and the resource- based approach, individual competence that affect the performance of the firm is managerial competence, technical competence, and strategic competence. Questionnaire is built based on the dimensions of the firm's performance, managerial competence, technical competence, and strategic competence, are processed using partial least squares application. The results indicate that managerial competence negatively impact firm’s performance with weak ties. The technical competence and strategic competence positively affect firm’s performance with moderate ties.

Questionnaire-based evaluation of everyday competence in older adults.

Science.gov (United States)

Kalisch, Tobias; Richter, Julia; Lenz, Melanie; Kattenstroth, Jan-Christoph; Kolankowska, Izabela; Tegenthoff, Martin; Dinse, Hubert R

2011-01-01

Gerontological research aims at understanding factors that are crucial for mediating "successful aging". This term denotes the absence of significant disease and disabilities, maintenance of high levels of physical and cognitive function, and preservation of social and productive activities. Preservation of an active lifestyle is considered an effective means through which everyday competence can be attained. In this context, it is crucial to obtain ratings of modern day older adults' everyday competence by means of appropriate assessments. Here, we introduce the Everyday Competence Questionnaire (ECQ), designed to assess healthy older adults' everyday competence. The ECQ includes 17 items, covering housekeeping, leisure activities, sports, daily routines, manual skills, subjective well-being, and general linguistic usage. The ECQ was administered to a population of 158 healthy subjects aged 60-91 years, who were divided into groups on the basis of their physical activity. These groups were community-dwelling subjects, those living independently and having a sedentary lifestyle, those living independently but characterized by a general lifestyle without any noteworthy physical activity, and those living independently and exercising regularly. Age, gender, and education levels were balanced between the groups. Using the ECQ, we could identify and distinguish different everyday competence levels between the groups tested: Subjects characterized by an active lifestyle outperformed all other groups. Subjects characterized by a general lifestyle showed higher everyday competence than those with a sedentary lifestyle or subjects who needed care. Furthermore, the ECQ data showed a significant positive correlation between individual physical activity and everyday competence. The ECQ is a novel tool for the questionnaire-based evaluation of everyday competence among healthy subjects. By including leisure activities, it considers the changed living conditions of modern

Competency-based education: programme design and challenges to implementation.

Science.gov (United States)

Gruppen, Larry D; Burkhardt, John C; Fitzgerald, James T; Funnell, Martha; Haftel, Hilary M; Lypson, Monica L; Mullan, Patricia B; Santen, Sally A; Sheets, Kent J; Stalburg, Caren M; Vasquez, John A

2016-05-01

Competency-based education (CBE) has been widely cited as an educational framework for medical students and residents, and provides a framework for designing educational programmes that reflect four critical features: a focus on outcomes, an emphasis on abilities, a reduction of emphasis on time-based training, and promotion of learner centredness. Each of these features has implications and potential challenges for implementing CBE. As an experiment in CBE programme design and implementation, the University of Michigan Master of Health Professions Education (UM-MHPE) degree programme was examined for lessons to be learned when putting CBE into practice. The UM-MHPE identifies 12 educational competencies and 20 educational entrustable professional activities (EPAs) that serve as the vehicle for both learning and assessment. The programme also defines distinct roles of faculty members as assessors, mentors and subject-matter experts focused on highly individualised learning plans adapted to each learner. Early experience with implementing the UM-MHPE indicates that EPAs and competencies can provide a viable alternative to traditional courses and a vehicle for rigorous assessment. A high level of individualisation is feasible but carries with it significant costs and makes intentional community building essential. Most significantly, abandoning a time-based framework is a difficult innovation to implement in a university structure that is predicated on time-based education. © 2016 John Wiley & Sons Ltd.

Team-Based Interprofessional Competency Training for Dementia Screening and Management.

Science.gov (United States)

Tan, Zaldy S; Damron-Rodriguez, JoAnn; Cadogan, Mary; Gans, Daphna; Price, Rachel M; Merkin, Sharon S; Jennings, Lee; Schickedanz, Heather; Shimomura, Sam; Osterweil, Dan; Chodosh, Joshua

2017-01-01

As many as 50% of people satisfying diagnostic criteria for dementia are undiagnosed. A team-based training program for dementia screening and management was developed targeting four professions (medicine, nursing, pharmacy, social work) whose scope of practice involves dementia care. An interprofessional group of 10 faculty members was trained to facilitate four interactive competency stations on dementia screening, differential diagnoses, dementia management and team care planning, and screening for and managing caregiver stress. Registrants were organized into teams of five members, with at least one member of each profession per team. The teams rotated through all stations, completing assigned tasks through interprofessional collaboration. A total of 117 professionals (51 physicians, 11 nurses, 20 pharmacists, 24 social workers, 11 others) successfully completed the program. Change scores showed significant improvements in overall competence in dementia assessment and intervention (very low = 1; very high = 5; average change 1.12, P managing medication (average change 0.86, P team-based interprofessional competency training is a team teaching model that can be used to enhance competency in dementia screening and management in medical, nursing, pharmacy, and social work practitioners. © 2016, Copyright the Authors Journal compilation © 2016, The American Geriatrics Society.

[Design and implementation of a competency-based curriculum for medical education].

Science.gov (United States)

Risco de Domínguez, Graciela

2014-01-01

Competency-based education is a form of designing, developing, delivering and documenting instruction based on a set of objectives and results that have been recommended for medical education. This article describes the steps in the process of designing and implementing a competency-based curriculum at a new medical school in a Peruvian university. We present the process followed including context analysis, mission design, the professional profile, the content and organization of the curriculum as well as the evaluation and resources for the training. Finally, issues and challenges faced, as well as lessons learned are summarized.

Palliative care and the arts: vehicles to introduce medical students to patient-centred decision-making and the art of caring.

Science.gov (United States)

Centeno, Carlos; Robinson, Carole; Noguera-Tejedor, Antonio; Arantzamendi, María; Echarri, Fernando; Pereira, José

2017-12-16

Medical Schools are challenged to improve palliative care education and to find ways to introduce and nurture attitudes and behaviours such as empathy, patient-centred care and wholistic care. This paper describes the curriculum and evaluation results of a unique course centred on palliative care decision-making but aimed at introducing these other important competencies as well. The 20 h-long optional course, presented in an art museum, combined different learning methods, including reflections on art, case studies, didactic sessions, personal experiences of faculty, reflective trigger videos and group discussions. A mixed methods approach was used to evaluate the course, including a) a post-course reflective exercise; b) a standardized evaluation form used by the University for all courses; and c) a focus group. Twenty students (2nd to 6th years) participated. The course was rated highly by the students. Their understanding of palliative care changed and misconceptions were dispelled. They came to appreciate the multifaceted nature of decision-making in the palliative care setting and the need to individualize care plans. Moreover, the course resulted in a re-conceptualization of relationships with patients and families, as well as their role as future physicians. Palliative care decision-making therefore, augmented by the visual arts, can serve as a vehicle to address several competencies, including the introduction of competencies related to being patient-centred and empathic.

Arts-based Research Processes in ECEC: Examples from Preparing and Conducting a Data Collection

Directory of Open Access Journals (Sweden)

Torill Vist

2016-08-01

Full Text Available In this methodological article, different concepts and possibilities related to how arts-based research processes can contribute in the early phases of ECEC research will be presented and discussed. Despite a setback of art subjects in Norwegian ECEC and early childhood teacher’s education, the field of arts still plays an important role, and is expected to be research-based. Thus, there should be a need for an aesthetical and arts-based dimension in researching ECEC, not only in the subject matter, but also in the method, context, outcome and dissemination. The article focuses on methodological issues in the question development/design phase and the data collection phase, exemplified by the author’s own experiences in arts-based research processes. These processes include participation in dance and music performance as thinking or reflection tools in research, and an arts-based interview method. Some narrative writing processes will also be commented upon. Theoretically, the article primarily leans upon Barone and Eisner’s arts-based research and Irwin and Springgay’s a/r/tography.

The effects of problem-based learning during medical school on physician competency: a systematic review.

Science.gov (United States)

Koh, Gerald Choon-Huat; Khoo, Hoon Eng; Wong, Mee Lian; Koh, David

2008-01-01

Systematic reviews on the effects of problem-based learning have been limited to knowledge competency either during medical school or postgraduate training. We conducted a systematic review of evidence of the effects that problem-based learning during medical school had on physician competencies after graduation. We searched MEDLINE, EMBASE, CINAHL, PsycINFO, Cochrane Databases, and the tables of contents of 5 major medical education journals from earliest available date through Oct. 31, 2006. We included studies in our review if they met the following criteria: problem-based learning was a teaching method in medical school, physician competencies were assessed after graduation and a control group of graduates of traditional curricula was used. We developed a scoring system to assess the quality of the studies, categorized competencies into 8 thematic dimensions and used a second system to determine the level of evidence for each competency assessed. Our search yielded 102 articles, of which 15 met inclusion criteria after full text review. Only 13 studies entered final systematic analysis because 2 studies reported their findings in 2 articles. According to self-assessments, 8 of 37 competencies had strong evidence in support of problem-based learning. Observed assessments had 7 competencies with strong evidence. In both groups, most of these competencies were in the social and cognitive dimensions. Only 4 competencies had moderate to strong levels of evidence in support of problem-based learning for both self-and observed assessments: coping with uncertainty (strong), appreciation of legal and ethical aspects of health care (strong), communication skills (moderate and strong respectively) and self-directed continuing learning (moderate). Problem-based learning during medical school has positive effects on physician competency after graduation, mainly in social and cognitive dimensions.

Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

Science.gov (United States)

Polak, Rani; Pober, David; Morris, Avigail; Arieli, Rakefet; Moore, Margaret; Berry, Elliot; Ziv, Mati

The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

Innovation, Management and Sustainability - change processes in the food service sector

DEFF Research Database (Denmark)

Kristensen, Niels Heine; Dahl, Astrid; Mikkelsen, Bent Egberg

2005-01-01

Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X......Kristensen NH, Thorsen AV, Dahl A, Engelund EH, Mikkelsen BE (2005): Innovation, Management and Sustainability - change processes in the food service sector. Chapter in "Culinary Arts and Sciences V - Global and National Perspectives". Bournemouth University. ISBN 1-85899-179-X...

The Effect of Problem Based Learning on Undergraduate Oral Communication Competency

Science.gov (United States)

Mandeville, David S.; Ho, Tiffanie K.; Valdez, Lindy A.

2017-01-01

Purpose: The aim of this study was to ascertain the effect of Problem Based Learning (PBL) on student oral communication competency gains. Methods: Eighty students from two consecutive undergraduate Kinesiology courses (Spring semesters, 2014-15) formed into 29 small groups and were studied. Oral communication competency was assessed using a…

Plans for Competency-Based Human Resources Management in KINS

International Nuclear Information System (INIS)

Choi, Young-Joon

2014-01-01

Background: • Government’s Project for Strengthening Regulatory Competency: → Lessons learned from foreign accident and domestic safety issues: • Importance of the role of trusted and robust regulator; • Regulatory activities based on the technical competency and transparency. → Government’s project “Establishment of Nuclear Safety Management System”: • To further strengthen the efforts to improve nuclear safety; • To continue expanding the utilization of nuclear energy. → Emphasis on “strengthening regulatory competency” as a core strategy. • To accomplish KINS vision 2020, strategic goals and strategies: → Developing highly-trained and competent employees: • Through technical and professional training and development opportunities; → Recruiting and retaining qualified employees; → Increasing efficiency and knowledge & skill levels of the employees: • Through advanced management system; → Building a high-performance learning organization

Taxonomy for competency-based dental curricula.

Science.gov (United States)

Beltrán-Neira, Roberto J; Beltrán-Aguilar, Eugenio D

2004-09-01

The objective of this article is to propose a classification of dental competencies. Interest in dental competencies has grown consistently during the last three decades. However, the dental education literature suggests that the term "competency" is understood and used differently by dental schools around the world. The taxonomic classification of dental competencies we propose follows a systematic approach starting at the highest level of complexity, i.e., the professional profile the teaching institution envisions for its graduates, and following in a decreasing degree of complexity to competency function, task, step, movement, and moment. This taxonomy has proved to be useful for more than thirty years in the Dental School of the Peruvian University Cayetano Heredia. Graduates of this school are successful practitioners, teachers, and researchers in Peru and other countries. The classification proposed here should clarify terms, facilitate curriculum design and learning assessment, stimulate further discussion on the matter, and facilitate communication among the dental education establishment.

Multi-institutional validation of a web-based core competency assessment system.

Science.gov (United States)

Tabuenca, Arnold; Welling, Richard; Sachdeva, Ajit K; Blair, Patrice G; Horvath, Karen; Tarpley, John; Savino, John A; Gray, Richard; Gulley, Julie; Arnold, Teresa; Wolfe, Kevin; Risucci, Donald A

2007-01-01

The Association of Program Directors in Surgery and the Division of Education of the American College of Surgeons developed and implemented a web-based system for end-of-rotation faculty assessment of ACGME core competencies of residents. This study assesses its reliability and validity across multiple programs. Each assessment included ratings (1-5 scale) on 23 items reflecting the 6 core competencies. A total of 4241 end-of-rotation assessments were completed for 332 general surgery residents (> or =5 evaluations each) at 5 sites during the 2004-2005 and 2005-2006 academic years. The mean rating for each resident on each item was computed for each academic year. The mean rating of items representing each competency was computed for each resident. Additional data included USMLE and ABSITE scores, PGY, and status in program (categorical, designated preliminary, and undesignated preliminary). Coefficient alpha was greater than 0.90 for each competency score. Mean ratings for each competency increased significantly (p competencies at all PGY levels. Competency ratings of PGY 1 residents correlated significantly with USMLE Step I, ranging from (r = 0.26, p competencies correlated significantly with the 2006 ABSITE Total Percentile Score (range: r = 0.20, p core competencies are internally consistent. The pattern of statistically significant correlations between competency ratings and USMLE and ABSITE scores supports the postdictive and concurrent validity, respectively, of faculty perceptions of resident knowledge. The pattern of increased ratings as a function of PGY supports the construct validity of faculty ratings of resident core competencies.

Facilitating Evaluations of Innovative, Competence-Based Assessments: Creating Understanding and Involving Multiple Stakeholders

Science.gov (United States)

Gulikers, Judith T. M.; Baartman, Liesbeth K. J.; Biemans, Harm J. A.

2010-01-01

Schools are held more responsible for evaluating, quality assuring and improving their student assessments. Teachers' lack of understanding of new, competence-based assessments as well as the lack of key stakeholders' involvement, hamper effective and efficient self-evaluations by teachers of innovative, competence-based assessments (CBAs). While…

The Impact of Ubiquitous Technologies on the Art Museum as Urban [Political] Space

DEFF Research Database (Denmark)

Jacobsen, Mogens; Søndergaard, Morten

art practice. Our hypothesis is that these new domains have a more general existence and ’profile’ in the paradigm of media art – even though the following is based on the process of creating the ‘MAP – Media Art Platform’ at the Museum of Contemporary Art (MFSK) in Roskilde, Denmark, between 2005...... and 2008, a process in which we both were involved as media artist and media art curator, respectively. Our focus in this article is to investigate further the status of these new competencies and roles, and to ask: what are these new domains that emerge with regard to the artist, the software developer......The Museum is part of a ubiquitous framing of cultural production and a common, urban (political) space. In later years, technology has enhanced the ubiquity, as well as challenged the foundation of, the Museum. From this enhancement and challenge, which is transforming the museum itself, new...

Development of national competency-based learning objectives "Medical Informatics" for undergraduate medical education.

Science.gov (United States)

Röhrig, R; Stausberg, J; Dugas, M

2013-01-01

The aim of this project is to develop a catalogue of competency-based learning objectives "Medical Informatics" for undergraduate medical education (abbreviated NKLM-MI in German). The development followed a multi-level annotation and consensus process. For each learning objective a reason why a physician needs this competence was required. In addition, each objective was categorized according to the competence context (A = covered by medical informatics, B = core subject of medical informatics, C = optional subject of medical informatics), the competence level (1 = referenced knowledge, 2 = applied knowledge, 3 = routine knowledge) and a CanMEDS competence role (medical expert, communicator, collaborator, manager, health advocate, professional, scholar). Overall 42 objectives in seven areas (medical documentation and information processing, medical classifications and terminologies, information systems in healthcare, health telematics and telemedicine, data protection and security, access to medical knowledge and medical signal-/image processing) were identified, defined and consented. With the NKLM-MI the competences in the field of medical informatics vital to a first year resident physician are identified, defined and operationalized. These competencies are consistent with the recommendations of the International Medical Informatics Association (IMIA). The NKLM-MI will be submitted to the National Competence-Based Learning Objectives for Undergraduate Medical Education. The next step is implementation of these objectives by the faculties.

Induced mutations for fasciation in lentil (Lens culinaris Med.)

International Nuclear Information System (INIS)

Tyagi, B.S.; Gupta, P.K.

1992-01-01

A mutant with fascination in the upper part of stem was isolated in lentil (Lens culinaris) following combined treatment of gamma rays and EMS (200 Gy + 0.1% EMS). During the later stages of plant growth, due to slight flattening of stem and branches at the shoot apex, the plant appeared like a cluster of closely fused branches. Unlike earlier reported fascinated mutants in lentil, which were sterile [1], these fascinated mutants were fully fertile having normal reproductive organs, and thus are being maintained in homozygous state. Pods per bunch ranged from 2–10 as against 1–3 in the control. The mutants also differed from control in chlorophyll a and b content and other quantitative characters. The segregation data suggested monogenic recessive nature of the mutation

Place based teaching in the visual arts and art education

DEFF Research Database (Denmark)

Andersen, Kirsten Bak

Contemporary Art and three orientations in visual culture pedagogy: Perception, Relational and Reflexive practice.......Contemporary Art and three orientations in visual culture pedagogy: Perception, Relational and Reflexive practice....

The development of a classification schema for arts-based approaches to knowledge translation.

Science.gov (United States)

Archibald, Mandy M; Caine, Vera; Scott, Shannon D

2014-10-01

Arts-based approaches to knowledge translation are emerging as powerful interprofessional strategies with potential to facilitate evidence uptake, communication, knowledge, attitude, and behavior change across healthcare provider and consumer groups. These strategies are in the early stages of development. To date, no classification system for arts-based knowledge translation exists, which limits development and understandings of effectiveness in evidence syntheses. We developed a classification schema of arts-based knowledge translation strategies based on two mechanisms by which these approaches function: (a) the degree of precision in key message delivery, and (b) the degree of end-user participation. We demonstrate how this classification is necessary to explore how context, time, and location shape arts-based knowledge translation strategies. Classifying arts-based knowledge translation strategies according to their core attributes extends understandings of the appropriateness of these approaches for various healthcare settings and provider groups. The classification schema developed may enhance understanding of how, where, and for whom arts-based knowledge translation approaches are effective, and enable theorizing of essential knowledge translation constructs, such as the influence of context, time, and location on utilization strategies. The classification schema developed may encourage systematic inquiry into the effectiveness of these approaches in diverse interprofessional contexts. © 2014 Sigma Theta Tau International.

Competency-Based Training and Simulation: Making a "Valid" Argument.

Science.gov (United States)

Noureldin, Yasser A; Lee, Jason Y; McDougall, Elspeth M; Sweet, Robert M

2018-02-01

The use of simulation as an assessment tool is much more controversial than is its utility as an educational tool. However, without valid simulation-based assessment tools, the ability to objectively assess technical skill competencies in a competency-based medical education framework will remain challenging. The current literature in urologic simulation-based training and assessment uses a definition and framework of validity that is now outdated. This is probably due to the absence of awareness rather than an absence of comprehension. The following review article provides the urologic community an updated taxonomy on validity theory as it relates to simulation-based training and assessments and translates our simulation literature to date into this framework. While the old taxonomy considered validity as distinct subcategories and focused on the simulator itself, the modern taxonomy, for which we translate the literature evidence, considers validity as a unitary construct with a focus on interpretation of simulator data/scores.

A Corpus-based Study of English Vocabulary in Art Research Articles

Directory of Open Access Journals (Sweden)

Ping Wang

2017-09-01

Full Text Available The learning of English as a foreign language is an additional burden for art majors. This study aimed to examine high frequency words in art research articles to improve the efficiency of art majors’ English learning, especially their academic reading and writing. For this aim, the study built a corpus, analyzed data from art research articles and compared data with three base word lists. We found that the General Service List (GSL and the Academic Word List (AWL had a high coverage in our corpus, and there was a different high frequency word order in the Art Research Article Corpus (ARAC. These findings provide some implications for teaching English for art majors.

Building a Competency-Based Curriculum Architecture to Educate 21st-Century Business Practitioners

Science.gov (United States)

Chyung, Seung Youn; Stepich, Donald; Cox, David

2006-01-01

Competency-based instruction can be applied to a military setting, an academic program, or a corporate environment with a focus on producing performance-based learning outcomes. In this article, the authors provide theoretical and practical information about underlying characteristics of competencies and explain how the Department of Instructional…

Field-based generation and social validation managers and staff competencies for small community residences.

Science.gov (United States)

Thousand, J S; Burchard, S N; Hasazi, J E

1986-01-01

Characteristics and competencies for four staff positions in community residences for individuals with mental retardation were identified utilizing multiple empirical and deductive methods with field-based practitioners and field-based experts. The more commonly used competency generation methods of expert opinion and job performance analysis generated a high degree of knowledge and skill-based competencies similar to course curricula. Competencies generated by incumbent practitioners through open-ended methods of personal structured interview and critical incident analysis were ones which related to personal style, interpersonal interaction, and humanistic orientation. Although seldom included in staff, paraprofessional, or professional training curricula, these latter competencies include those identified by Carl Rogers as essential for developing an effective helping relationship in a therapeutic situation (i.e., showing liking, interest, and respect for the clients; being able to communicate positive regard to the client). Of 21 core competency statements selected as prerequisites to employment for all four staff positions, the majority (17 of 21) represented interpersonal skills important to working with others, including responsiveness to resident needs, personal valuation of persons with mental retardation, and normalization principles.

Defining a competency framework: the first step toward competency-based medical education.

Directory of Open Access Journals (Sweden)

Azim Mirzazadeh

2014-09-01

Full Text Available Despite the existence of a large variety of competency frameworks for medical graduates, there is no agreement on a single set of outcomes. Different countries have attempted to define their own set of competencies to respond to their local situations. This article reports the process of developing medical graduates' competency framework as the first step in the curriculum reform in Tehran University of Medical Sciences (TUMS. A participatory approach was applied to develop a competency framework in Tehran University of Medical Sciences (TUMS. Following literature review, nominal group meetings with students and faculty members were held to generate the initial list of expectations, and 9 domains was proposed. Then, domains were reviewed, and one of the domains was removed. The competency framework was sent to Curriculum Reform Committee for consideration and approval, where it was decided to distribute electronic and paper forms among all faculty members and ask them for their comments. Following incorporating some of the modifications, the document was approved by the committee. The TUMS competency framework consists of 8 domains: Clinical skills; Communication skills; Patient management; Health promotion and disease prevention; Personal development; Professionalism, medical ethics and law; Decision making, reasoning and problem-solving; and Health system and the corresponding role of physicians. Development of a competency framework through a participatory approach was the first step towards curriculum reform in TUMS, aligned with local needs and conditions. The lessons learned through the process may be useful for similar projects in the future.

Competency-Based Curriculum Guide for Laser Technology. September 1980-June 1981.

Science.gov (United States)

Fioroni, John J.

This document contains materials developed by a project to provide a competency-based curriculum guide for laser technology at the community college level. An abstract of the final report is included. Next, the 17 job competencies determined as necessary to meet the job description of laser technician are listed. A career ladder and qualifications…

CYBER FORENSICS COMPETENCY-BASED FRAMEWORK - AREVIEW

OpenAIRE

Elfadil Sabeil; Azizah Bt Abdul Manaf; Zuraini Ismail; Mohamed Abas

2011-01-01

Lack of Cyber Forensics experts is a huge challenge facing the world today. It comes due to the fancy of Cyber Forensics training or education. The multidisciplinary nature of Cyber Forensics proliferates to diverse training programmes, from a handful day‟s workshop to Postgraduate in Cyber Forensics. Consequently, this paper concentrates on analyzing the Cyber Forensics training programmes in terms of Competency-Based Framework. The study proves that Cyber Forensics training or education h...

Discovering Science through Art-Based Activities

Science.gov (United States)

Alberts, Rebecca

2010-01-01

Art and science are intrinsically linked; the essence of art and science is discovery. Both artists and scientists work in a systematic but creative way--knowledge and understanding are built up through pieces of art or a series of labs. In the classroom, integrating science and visual art can provide students with the latitude to think, discover,…

CERN Martial Arts Club - Taekwondo Section

CERN Multimedia

CERN Martial Arts Club - Taekwondo Section

2016-01-01

Medals, Medals, Medals! Saturday 24th September: 120 people from all over Switzerland traveled to Lausanne to compete in the 19th Swiss Taekwondo Poomsae Championships. Accompanied by their trainer, Pascal Norek (5th Dan Taekwondo Master), six people from the Taekwondo section of the CERN Martial Arts Club competed, through their affiliation with the “IlGi Dojang” club in Geneva. These seven came home with thirteen medals, including seven golds!   Iva Raynova and Ruben Agudo Santos on their way to winning a gold medal in the pairs competition Taekwondo is a martial art that originated in Korea and is now practiced throughout the world. Although the most spectacular aspect of Taekwondo is its acrobatic kicks, it incorporates several activities to workout both body and mind. These include basic fitness (cardio, speed, strength, flexibility), self-defense, fighting and “poomsae”. This latter is a set of choreographed movements, the mastery of which requires th...

Changes in children's self-competence and values: gender and domain differences across grades one through twelve.

Science.gov (United States)

Jacobs, Janis E; Lanza, Stephanie; Osgood, D Wayne; Eccles, Jacquelynne S; Wigfield, Allan

2002-01-01

This study extended previous research on changes in children's self-beliefs by documenting domain-specific growth trajectories for 761 children across grades 1 through 12 in a longitudinal study of perceptions of self-competence and task values. Hierarchical Linear Modeling was used to (1) describe changes in beliefs across childhood and adolescence within the domains of mathematics, language arts, and sports; (2) examine the impact of changes in competence beliefs on changes in values over time in the same domains; and (3) describe gender differences in mean levels and trajectories of change in competence beliefs and values. The most striking finding across all domains was that self-perceptions of competence and subjective task values declined as children got older, although the extent and rate of decline varied across domains. For example, in language arts, competence beliefs declined rapidly during the elementary school years, but then leveled off or increased to some extent; whereas the decline in self-competence beliefs in sports accelerated during the high school years. Significant gender differences in beliefs were found in most domains; however, the gender differences in developmental trajectories appeared to be domain specific rather than global. Importantly, the gender differences between boys and girls did not systematically increase with age, as predicted by some socialization perspectives. Adding competence beliefs as an explanatory variable to the model for task values revealed that changes in competence beliefs accounted for much of the age-related decline in task values. In addition, competence beliefs accounted for most of the gender differences in task values for language arts and sports.

Competencies for Central American SMEs in the Knowledge-Based ...

International Development Research Centre (IDRC) Digital Library (Canada)

Knowledge-based economy not only affects well developed countries but ... to the information and communication technologies (ICT) related competencies, as technologies plays a key and growing role in managing knowledge and exchange.

Arts-Based School Reform: A Whole School Studies One Painting.

Science.gov (United States)

Short, Georgianna

2001-01-01

Describes arts-based, anchored instruction at Fair Arts IMPACT Elementary School (Columbus, Ohio), a five-week program centered around "Sunday Afternoon on the Island of La Grande Jatte" (Georges Seurat). Addresses unit objectives such as understanding social climate with respect to race/gender discrimination and examining why people…

Data-driven analysis of biomedical literature suggests broad-spectrum benevolence of culinary herbs and spices

OpenAIRE

K, Rakhi; Tuwani, Rudraksh; Mukherjee, Jagriti; Bagler, Ganesh

2018-01-01

Spices and herbs are key dietary ingredients used across cultures worldwide. Beyond their use as flavoring and coloring agents, the popularity of these aromatic plant products in culinary preparations has been attributed to their antimicrobial properties. Last few decades have witnessed an exponential growth of biomedical literature investigating the impact of spices and herbs on health, presenting an opportunity to mine for patterns from empirical evidence. Systematic investigation of empiri...

Another View of Discipline-Based Art Education.

Science.gov (United States)

Hausman, Jerome J.

1987-01-01

Notes that during times of stress and perceived imbalance there is a tendency to "get hold of things" and return to a state of stability and lower levels of ambiguity. Reviews the thinking behind the discipline-based art education movement and identifies alternative perspectives. (JDH)

Participatory Arts for Older Adults: A Review of Benefits and Challenges

OpenAIRE

Noice, Tony; Noice, Helga; Kramer, Arthur F.

2013-01-01

This article reviews the scientific literature on the enhancement of healthy aging in older adults through active participation in the arts. Methodologies and conclusions are described for studies of dance, expressive writing, music (singing and instrumental), theatre arts, and visual arts including documentation of mental/physical improvements in memory, creativity, problem solving, everyday competence, reaction time, balance/gait, and quality of life. In addition to these gains in measures ...

Vegetables. Learning Activity Pack and Instructor's Guide 5.14. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Science.gov (United States)

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…

Therapeutic potential of culinary-medicinal mushrooms for the management of neurodegenerative diseases: diversity, metabolite, and mechanism.

Science.gov (United States)

Phan, Chia-Wei; David, Pamela; Naidu, Murali; Wong, Kah-Hui; Sabaratnam, Vikineswary

2015-01-01

Mushrooms have long been used not only as food but also for the treatment of various ailments. Although at its infancy, accumulated evidence suggested that culinary-medicinal mushrooms may play an important role in the prevention of many age-associated neurological dysfunctions, including Alzheimer's and Parkinson's diseases. Therefore, efforts have been devoted to a search for more mushroom species that may improve memory and cognition functions. Such mushrooms include Hericium erinaceus, Ganoderma lucidum, Sarcodon spp., Antrodia camphorata, Pleurotus giganteus, Lignosus rhinocerotis, Grifola frondosa, and many more. Here, we review over 20 different brain-improving culinary-medicinal mushrooms and at least 80 different bioactive secondary metabolites isolated from them. The mushrooms (either extracts from basidiocarps/mycelia or isolated compounds) reduced beta amyloid-induced neurotoxicity and had anti-acetylcholinesterase, neurite outgrowth stimulation, nerve growth factor (NGF) synthesis, neuroprotective, antioxidant, and anti-(neuro)inflammatory effects. The in vitro and in vivo studies on the molecular mechanisms responsible for the bioactive effects of mushrooms are also discussed. Mushrooms can be considered as useful therapeutic agents in the management and/or treatment of neurodegeneration diseases. However, this review focuses on in vitro evidence and clinical trials with humans are needed.

Conceptualizations on Innovation Competency in a Problem- and Project-Based Learning Curriculum

DEFF Research Database (Denmark)

Zhang, Fenzhi; Kolmos, Anette; de Graaff, Erik

2013-01-01

Understanding innovation competency is the first step in fostering innovative engineers as conceptualizations can both enhance and inhibit innovative behaviors. Though literature is replete with discussions on conceptualizing innovation competency, there is much disagreement regarding its concepts...... identified by analyzing the narratives of interviewees and coding the transcriptions into pre-prepared categories, based on the theoretical framework inspired by activity theory. The analysis of empirical data indicates a collaborative nature of innovation competency in the PBL curriculum; emphasizes...

CNC Turning Technician. A Competency-Based Instructional System.

Science.gov (United States)

Sloan, Kelly; Hilley, Robert

This competency-based curriculum guide for instructing students in using computer numerically controlled (CNC) turning machines is one of a series of instructional guides for the machinist field developed in Oklahoma. Although developed jointly with Baxter Technologies Corporation and oriented toward the Baxter Vo-Tec 2000 Future Builder CNC…

Occupational Home Economics Education Series. Fabrics and Textiles Merchandising. Competency Based Teaching Module.

Science.gov (United States)

Martin, Ruth

This module, one of ten competency based modules developed for vocational home economics teachers, is based on a job cluster in fabric and textiles merchandising. It is designed for use with a variety of groups including grades 9-14 and adults. Focusing on the specific job title fabric and textiles salesperson, ten competencies and the student…

Towards a Competency-based Vision for Construction Safety Education

Science.gov (United States)

Pedro, Akeem; Hai Chien, Pham; Park, Chan Sik

2018-04-01

Accidents still prevail in the construction industry, resulting in injuries and fatalities all over the world. Educational programs in construction should deliver safety knowledge and skills to students who will become responsible for ensuring safe construction work environments in the future. However, there is a gap between the competencies current pedagogical approaches target, and those required for safety in practice. This study contributes to addressing this issue in three steps. Firstly, a vision for competency-based construction safety education is conceived. Building upon this, a research scheme to achieve the vision is developed, and the first step of the scheme is initiated in this study. The critical competencies required for safety education are investigated through analyses of literature, and confirmed through surveys with construction and safety management professionals. Results from the study would be useful in establishing and orienting education programs towards current industry safety needs and requirements

Science-Based Thematic Cultural Art Learning in Primary School (2013 Curriculum

Directory of Open Access Journals (Sweden)

Warih Handayaningrum

2016-12-01

Full Text Available This study is aimed at discussing the development result of thematic cultural art subject’s learning material based on science for primary school (2013 curriculum. This study is expected to inspire teacher to develop learning material that may explore artworks exist in our living environment (based on the context of children’s environment. This study applies steps in developmental research collaboration by Borg & Gall (1989 and Puslitjaknov (2008 to create the product. The development stages comprise observation in several primary schools in Surabaya, Gresik, and Sidoarjo that has implemented 2013 curriculum that is followed up by stages of development. Furthermore, prototype of cultural and art thematic learning material development results are verified by learning material experts, material expert, primary school teacher, and revised afterwards. The result of this research development is a set of teacher and student books. Science-based cultural art here means cultural art learning as the main medium to introduce local culture products (music, drawing, dance, and drama by integrating mathematics, sciences, Bahasa Indonesia, and local language subjects. Cultural art products in the form of dance, music, drawing, dramas will help children to understand a simple mathematical concept, such as: two-dimensional figure, geometry, comparing or estimating longer-shorter, smaller-bigger, or more-less.

Literacy competence based on fiction

DEFF Research Database (Denmark)

Broström, Stig

tool towards children's general Bildung and more specific development of literacy competence in the first years of school, in 2007 we carried out an investigation about fiction as a part of mother-tongue teaching and the process of children's learning to read. Via the investigation and general studies...... we want to get more knowledge ablout following questions:   How to define fiction which holds a personal and language "Bildung"? How to define the importance of fiction related to children's literacy competence? What kind of fiction do teachers use? How do teachers mediate fiction, how and in what...... extend do teachers make use of drawing and play activities? How to find a balance between to maintain the aesthetical and narrative methods and expressions AND gaining a literacy competence?   This paper has focus on the fourth question....

Three Approaches to Teaching Art Methods Courses: Child Art, Visual Culture, and Issues-Based Art Education

Science.gov (United States)

Chang, EunJung; Lim, Maria; Kim, Minam

2012-01-01

In this article, three art educators reflect on their ideas and experiences in developing and implementing innovative projects for their courses focusing on art for elementary education majors. They explore three different approaches. The three areas that are discussed in depth include: (1) understanding child art; (2) visual culture; and (3)…

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

Science.gov (United States)

Chan, Thomas Y. K.

2014-01-01

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

Science.gov (United States)

Chan, Thomas Y K

2014-09-02

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

Directory of Open Access Journals (Sweden)

Thomas Y. K. Chan

2014-09-01

Full Text Available Aconite roots (roots or root tubers of the Aconitum species are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45 and two reports of cases (n = 15–156 managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person and types (raw instead of processed of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

College for America: Student-Centered, Competency-Based Education

Science.gov (United States)

Clerkin, Kris; Simon, Yvonne

2014-01-01

This article presents a new model of education that works with employers to help their employees gain the skills and credentials needed for promotions and career mobility. Southern New Hampshire University's College for America, a competency-based education model for working adults, increases their access to, and the convenience of higher…

Impact of competence-based training on employability of Technical and Vocational graduates in Ethiopia

Directory of Open Access Journals (Sweden)

Birhane Sime Geressu

2017-11-01

Full Text Available The purpose of this study is to critically examine the impact of competence based training on employability of technical and vocational college graduates in Ethiopia. Mixed methods of research design, predominantly concurrent nested strategy were employed to conduct the study. The study involved 162 instructors, 123 Level III automotive technology trainees, 87 department heads and 89 graduates, a total of 461 respondents as a sample. Moreover, 24 respondents (6 industry owners, 6 TVET college deans, 6 competence-based process owners and 6 industry trainers’ leaders were purposely selected for interview and focus group discussion. Under the study, the researcher used employability of graduates as dependent variable and competency based training as independent variable. Descriptive and inferential statistics were employed for data analysis. The study result showed that technical and vocational education and training (TVET colleges in Ethiopia have been performing below expectations in developing demand-based curriculum and implementing competence-based training in TVET colleges and industries. As a result, among the graduates nearly 50 percent are not employed in the past two years. Hence, it is recommended that constantly consulting and involving relevant stakeholders in setting study profile, identifying intended learning outcomes and strengthening competence based learning style are vital for graduates to demonstrate employability skill, knowledge and attitude into the job that consequentially lead to graduate employment.First published online: 30 November 2017

Professional values and competencies as explanatory factors for the use of evidence-based practice in nursing.

Science.gov (United States)

Skela-Savič, Brigita; Hvalič-Touzery, Simona; Pesjak, Katja

2017-08-01

To establish the connection between values, competencies, selected job characteristics and evidence-based practice use. Nurses rarely apply evidence-based practice in everyday work. A recent body of research has looked at various variables explaining the use of evidence-based practice, but not values and competencies. A cross-sectional, non-experimental quantitative explorative research design. Standardized instruments were used (Nurse Professional Values Scale-R, Nurse Competence Scale, Evidence-Based Practice Beliefs and Implementation Scale). The sample included 780 nurses from 20 Slovenian hospitals. The data were collected in 2015. The study identifies two new variables contributing to a better understanding of beliefs on and implementation of evidence-based practice, thus broadening the existing research evidence. These are the values of activism and professionalism and competencies aimed at the development and professionalization of nursing. Values of caring, trust and justice and competencies expected in everyday practice do not influence the beliefs and implementation of evidence-based practice. Respondents ascribed less importance to values connected with activism and professionalism and competencies connected with the development of professionalism. Nurses agree that evidence-based practice is useful in their clinical work, but they lack the knowledge to implement it in practice. Evidence-based practice implementation in nursing practice is low. Study results stress the importance of increasing the knowledge and skills on professional values of activism and professionalism and competencies connected to nursing development. The study expands the current understanding of evidence-based practice use and provides invaluable insight for nursing managers, higher education managers and the national nursing association. © 2017 John Wiley & Sons Ltd.

Concepts of art education curriculum, tendencies and challenges

Directory of Open Access Journals (Sweden)

Vojislav L. Ilić

2018-02-01

Full Text Available Discussing the different concepts of teaching Art, one should start from the competences we want to transfer to students. Through different ideas about competences, we can see the wishes of individual countries about what is expected of visual arts education. In this review, we have focused on the thinking of the European countries. All European countries have some variants of learning art in curricula and outcomes that determine what is meant to be achieved by these subjects. Depending on whether these curricula are structured as an integrated whole or as a set of specific subjects, objectives/outcomes are defined more concretely for visual arts, music, theater, dance, media arts or crafts. Learning objectives differ from country to country: in some cases, they are more globally expressed, and in others, it is more specific. The goals to be achieved or the skills to be mastered are defined for each year of learning or schooling periods.There are increasing pressures on the art education to fulfill a number of goals, in addition to learning about art. Educational systems increasingly recognize the importance of developing children’s creativity and contributing to cultural education. Almost all European countries have similar goals for the curriculum of teaching Art, among them: the development of artistic skills, knowledge, and understanding, engagement with various art forms; increasing cultural understanding; exchange of experiences. But in addition to these artistic results, the curriculum includes personal and social/cultural outcomes (such as self-confidence and self-esteem, the individuality of expression, teamwork, intercultural understanding and cultural participation. The focus on creativity (often in relation to its importance in innovation and cultural education (in relation to individual identity and the promotion of intercultural understanding is present in these goals.Various studies have recognized the pressure to include in the

Bead Collage: An Arts-Based Research Method

Science.gov (United States)

Kay, Lisa

2013-01-01

In this paper, "bead collage," an arts-based research method that invites participants to reflect, communicate and construct their experience through the manipulation of beads and found objects is explained. Emphasizing the significance of one's personal biography and experiences as a researcher, I discuss how my background as an…

Nurse Educator Pathway Project: a competency-based intersectoral curriculum.

Science.gov (United States)

Young, Lynne; Frost, Linda J; Bigl, Julie; Clauson, Marion; McRae, Cora; Scarborough, Kathy S; Murphy, Sue; Jillings, Carol; Gillespie, Frank

2010-01-01

In this paper, we begin by providing an overview of the Educator Pathway Project (EPP), an education infrastructure that was developed in response to emerging critical nursing workplace issues, and the related demand for enhanced workplace education. We then describe the EPP competency-based curriculum designed to prepare nurses as preceptors, mentors, and educators to lead learning with diverse learner groups. This competency-based curriculum was developed through a collaboration of nurse leaders across practice, academic, and union sectors and drew from a widely embraced curriculum development model (Iwasiw, Goldenberg, & Andrusyzyn, 2005). The goal of the curriculum was to prepare nurses through a four-level career pathway model that contextualized practice and education theory to various education-related roles and levels of experience within the practice setting. Over 1,100 nurses participated in this innovative intersectoral nursing initiative.

Teacher competencies

OpenAIRE

Svatošová, Kateřina

2012-01-01

This diploma thesis deals with adult teacher competencies. It describes current situation in adult education and it focuses on measuring quality level of teacher competencies. There is given the main overview of adult education specifics. These are the prerequisites for defining adult teacher competencies. There is given specific adult teacher competencies and related roles which are generally based on teacher's activities during educational courses. Next part describes present conception of ...

Integrated Arts-Based Teaching (IAT) Model for Brain-Based Learning

Science.gov (United States)

Inocian, Reynaldo B.

2015-01-01

This study analyzes teaching strategies among the eight books in Principles and Methods of Teaching recommended for use in the College of Teacher Education in the Philippines. It seeks to answer the following objectives: (1) identify the most commonly used teaching strategies congruent with the integrated arts-based teaching (IAT) and (2) design…

running distance education in studio-based art institutions

African Journals Online (AJOL)

PUBLICATIONS1

tion to increase student enrolment without compounding the problem of overcrowding. This is ... tance education effectively in studio-based art institutions at a lesser cost than through video- ... example, have adopted this system for this pur-.

Same day ART initiation versus clinic-based pre-ART assessment and counselling for individuals newly tested HIV-positive during community-based HIV testing in rural Lesotho - a randomized controlled trial (CASCADE trial).

Science.gov (United States)

Labhardt, Niklaus Daniel; Ringera, Isaac; Lejone, Thabo Ishmael; Masethothi, Phofu; Thaanyane, T'sepang; Kamele, Mashaete; Gupta, Ravi Shankar; Thin, Kyaw; Cerutti, Bernard; Klimkait, Thomas; Fritz, Christiane; Glass, Tracy Renée

2016-04-14

Achievement of the UNAIDS 90-90-90 targets in Sub-Sahara Africa is challenged by a weak care-cascade with poor linkage to care and retention in care. Community-based HIV testing and counselling (HTC) is widely used in African countries. However, rates of linkage to care and initiation of antiretroviral therapy (ART) in individuals who tested HIV-positive are often very low. A frequently cited reason for non-linkage to care is the time-consuming pre-ART assessment often requiring several clinic visits before ART-initiation. This two-armed open-label randomized controlled trial compares in individuals tested HIV-positive during community-based HTC the proposition of same-day community-based ART-initiation to the standard of care pre-ART assessment at the clinic. Home-based HTC campaigns will be conducted in catchment areas of six clinics in rural Lesotho. Households where at least one individual tested HIV positive will be randomized. In the standard of care group individuals receive post-test counselling and referral to the nearest clinic for pre-ART assessment and counselling. Once they have started ART the follow-up schedule foresees monthly clinic visits. Individuals randomized to the intervention group receive on the spot point-of-care pre-ART assessment and adherence counselling with the proposition to start ART that same day. Once they have started ART, follow-up clinic visits will be less frequent. First primary outcome is linkage to care (individual presents at the clinic at least once within 3 months after the HIV test). The second primary outcome is viral suppression 12 months after enrolment in the study. We plan to enrol a minimum of 260 households with 1:1 allocation and parallel assignment into both arms. This trial will show if in individuals tested HIV-positive during community-based HTC campaigns the proposition of same-day ART initiation in the community, combined with less frequent follow-up visits at the clinic could be a pragmatic approach to

Arts-based research and the search for didactical potentials in haiku poems

DEFF Research Database (Denmark)

Knudsen, Lars Emmerik Damgaard

Material Culture Didactics that I teach at the department of Education in Faculty of Arts at Aarhus University, Denmark. Material Culture Didactics celebrates its 10th year anniversary but compared to the parallel subjects of Danish, Math and Music the didactical literature and research on Material Culture......Research topic Arts based research is a broad notion that covers in principle all forms of arts in an exploration of how research can be planned, conducted, presented through and with the use of art, and hence how research with a greater emphasis on continuing and creative processes in and between...... the researcher, the informants and the audience can be perceived in ways that transcends quantitative and qualitative research. Arts based research enjoys more attention in North America and Southern Europe than in the Nordic countries even though not entirely ignored in a Danish context. In my research I...

Competency-Based Education and the World of Work.

Science.gov (United States)

Huff, Sheila M.

Some issues in connection with competency-based education (CBE) and the world of work discussed by the author include the relevance of CBE programs to work, the changing attitudes of students and young workers toward work, "credentialism" or the continual upgrading of educational requirements for employment, underemployment and CBE, and others.…

Tree Identification. Competency Based Teaching Materials in Horticulture.

Science.gov (United States)

Legacy, Jim; And Others

This competency-based curriculum unit on tree identification is one of five developed for classroom use in teaching the landscape/nursery area of horticulture. The three sections are each divided into teaching content (in a question-and-answer format) and student skills that outline steps and factors for consideration. Topics covered include…

Producing Competent Doctors - The Art and Science of Teaching Clinical Skills.

Science.gov (United States)

Dhaliwal, Upreet; Supe, Avinash; Gupta, Piyush; Singh, Tejinder

2017-05-15

For a doctor to provide medical care with competence, he must not only have knowledge but must also be able to translate that knowledge into action. It is his competence in clinical skills that will enable him to practice safely and effectively in the real world. To ensure acquisition of clinical skills, medical teachers must adopt teaching methods that prioritise observation, practice, feedback; and more practice. We try to elucidate the meaning of clinical skills, the challenges inherent in clinical skills training in India, training models that have shown success in practice and can be adopted in the Indian context, and various techniques to enhance skill-training, including the giving of feedback, which is a critically important component of skills development.

Carroll County Competency Based Teacher Certification Project. Librarian's Report.

Science.gov (United States)

Coker, Homer; Coker, Joan G.

Reference materials, slides, cassettes, books, pamphlets, materials from other states, and articles used in the Carroll County, Georgia, Competency Based Teacher Certification Project, 1973-74, are listed. Brief annotations are included for both the reference materials and articles. (MJM)

From Aggregation to Interpretation: How Assessors Judge Complex Data in a Competency-Based Portfolio

Science.gov (United States)

Oudkerk Pool, Andrea; Govaerts, Marjan J. B.; Jaarsma, Debbie A. D. C.; Driessen, Erik W.

2018-01-01

While portfolios are increasingly used to assess competence, the validity of such portfolio-based assessments has hitherto remained unconfirmed. The purpose of the present research is therefore to further our understanding of how assessors form judgments when interpreting the complex data included in a competency-based portfolio. Eighteen…

How Would Theory of Mind Play a Role in Comprehending Art?

Science.gov (United States)

Keskin, B.

2009-01-01

The way theory of mind takes part in comprehension of art is examined in this article. Because theory of mind and understanding of artwork involves some symbolic competency, the link between comprehending art (i.e., drawing, painting, sculpture, and music) and theory of mind is explained through symbolism. To understand a piece of symbolic…

Transformative Shifts in Art History Teaching: The Impact of Standards-Based Assessment

Science.gov (United States)

Ormond, Barbara

2011-01-01

This article examines pedagogical shifts in art history teaching that have developed as a response to the implementation of a standards-based assessment regime. The specific characteristics of art history standards-based assessment in the context of New Zealand secondary schools are explained to demonstrate how an exacting form of assessment has…

Understanding competencies in platform-based product development: Antecedents and outcomes

NARCIS (Netherlands)

Chai, K.H.; Wang, Q; Song, Michael; Halman, Johannes I.M.; Brombacher, A.C.; Brombacher, A.C.

2012-01-01

While previous studies have shed light on the benefits and antecedents of platform-based product development, there is still much to be learned on the subject, particularly through an empirical approach. Based on the literature, this study proposes the concept of product platform competency and

Understanding competencies in platform-based product development : antecedents and outcomes

NARCIS (Netherlands)

Chai, K.H.; Wang, Q.; Song, M.; Halman, J.I.M.; Brombacher, A.C.

2012-01-01

While previous studies have shed light on the benefits and antecedents of platform-based product development, there is still much to be learned on the subject, particularly through an empirical approach. Based on the literature, this study proposes the concept of product platform competency and

Doing Arts-Based Educational Research for the Public Good: An Impossible Possibility?

Science.gov (United States)

O'Donoghue, Donal

2014-01-01

In this special issue, each author addresses how arts-based educational research (ABER) work connects with and/or directly addresses society's need/s and the public good as perceived by the researcher. As there are many construals of the "public good" and the relation to art-making and the arts to this "public good," each…

Isolation and characterization of cellulose nanofibers from culinary banana peel using high-intensity ultrasonication combined with chemical treatment.

Science.gov (United States)

Khawas, Prerna; Deka, Sankar C

2016-02-10

In the present study, culinary banana peel was explored as a source of raw material for production of cellulose nanofibers (CNFs). For isolation of CNFs, first the peel flour was subjected to different chemical treatments to eliminate non-cellulosic compounds. The obtained chemically treated cellulose fibers were then mechanically tailored and separated into nanofibers using high-intensity ultrasonication at different output power ranging from 0 to 1000 W. The presences of nanofibers in all samples were confirmed by TEM. Increasing output power of ultrasonication reduced size of CNFs and generated more thinner and needle-like structure. SEM, FT-IR and XRD results indicated chemical treatment employed was effective in removing compounds other than cellulose fibers. Thermal analyses evinced the developed CNFs enhanced thermal properties which serve the purpose as an effective reinforcing material to be used as bionanocomposites. Hence, the production of CNFs from this underutilized agro-waste has potential application in commercial field that can add high value to culinary banana. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of Teaching Performance: Considerations from the Competency-Based Approach

Directory of Open Access Journals (Sweden)

Mario Rueda Beltrán

2009-11-01

Full Text Available The article gives an overview of the main arguments and characteristics attributed to the Competency-based Approach in education, so as to analyze the various definitions available and some of the proposals on the subject of teaching skills. Approaches and strategies are suggested for developing teacher-evaluation programs in the context of a generalized environment in the educational sector which is adopting the model of competencies for school reform, curriculum redesign, modifications in teaching strategies, and manners and functions of evaluation.

In Support of the Liberal Arts College.

Science.gov (United States)

Long, Dorothy S.

1980-01-01

The liberal arts college is in jeopardy. In trying to compete with the university, it has permitted external factors to disrupt its internal integrity. A brief examination of the elective system, expanded departmentalization, and the changing role of the professor are examples of such compromises. (Author/BEF)

Competency-based training model for human resource management and development in public sector

Science.gov (United States)

Prabawati, I.; Meirinawati; AOktariyanda, T.

2018-01-01

Human Resources (HR) is a very important factor in an organization so that human resources are required to have the ability, skill or competence in order to be able to carry out the vision and mission of the organization. Competence includes a number of attributes attached to the individual which is a combination of knowledge, skills, and behaviors that can be used as a mean to improve performance. Concerned to the demands of human resources that should have the knowledge, skills or abilities, it is necessary to the development of human resources in public organizations. One form of human resource development is Competency-Based Training (CBT). CBT focuses on three issues, namely skills, competencies, and competency standard. There are 5 (five) strategies in the implementation of CBT, namely: organizational scanning, strategic planning, competency profiling, competency gap analysis, and competency development. Finally, through CBT the employees within the organization can reduce or eliminate the differences between existing performance with a potential performance that can improve the knowledge, expertise, and skills that are very supportive in achieving the vision and mission of the organization.

29 CFR 541.301 - Learned professionals.

Science.gov (United States)

2010-07-01

... executive chefs and sous chefs, who have attained a four-year specialized academic degree in a culinary arts... recognized professional status as distinguished from the mechanical arts or skilled trades where in some...

PROVERBS AND METAPHORS IN THE ENGLISH CULINARY LANGUAGE / PROVERBES ET MÉTAPHORES DANS LE LANGAGE CULINAIRE ANGLAIS / PROVERBE ŞI METAFORE ÎN LIMBA ENGLEZĂ DIN DOMENIUL CULINAR

Directory of Open Access Journals (Sweden)

Adina Matrozi Marin

2016-11-01

Full Text Available Food is “an essential source to survival with great symbolic force, food has been central to human history”. (Fellner, 2013: 243. The aim of this article is to emphasize the strong relationship between food and cooking, on the one hand, and language and communication, on the other. Culinary words and concepts infiltrated local sayings and proverbs in English culture, thus becoming important pieces of cultural and historical evidence, if reliably dated. Culinary metaphors are equally important, as they reflect and reveal cultural and social realities.

Culinary Contests in Periodicals as Reflection of Russians’ Everyday Life in Conditions of Modern Economic Reforms

Directory of Open Access Journals (Sweden)

Ольга Дмитриевна Попова

2013-12-01

Full Text Available The article is devoted to the analysis of publications of culinary recipes contests in various periodicals. They demonstrate the specificity of Russians’ everyday life in conditions of economic reforms in the country. The published recipes reflect the dynamics of the socio-economic life of the population. These publications demonstrate various ways of doing housekeeping in conditions of the changing economic situation, which influenced the peculiarities of cooking food.

Job Future's Bright for the Chefs of Muskingum Tech.

Science.gov (United States)

Hoffman, Carl

1993-01-01

A two-year culinary arts program at Muskingum College (Zanesville, Ohio) prepares students for jobs in an emerging service-based economy. Students receive intensive classroom instruction and hands-on learning in a high-tech kitchen. Twenty-five full-time and 12 part-time students are completing their first year in the program. (LP)

Well-Nourished Beauty : Culinary Symbolism in the Mass Culture of North Korea, 1960-2014

OpenAIRE

Gabroussenko, Tatiana

2015-01-01

In the official discourse of the “paradise on earth” of the Democratic People’s Republic of Korea (DPRK), food evolved from a neglected and downplayed topic to become a symbol of national authenticity and loyalty to the Leader. This article seeks to trace the historical development of culinary symbolism in North Korean official mass culture in correlation with the changing trends in DPRK official propaganda. En el discurso oficial del “paraíso en la tierra” propio de la República Popular D...

A competence-based and multidimensional operationalization and measurement of employability

NARCIS (Netherlands)

van der Heijde, C.M.; van der Heijden, Beatrice

2006-01-01

Employability is a critical requirement for enabling both sustained competitive advantage at the firm level and career success at the individual level. We propose a competence-based approach to employability derived from an expansion of the resource-based view of the firm. In this contribution, we

How to Enhance Interdisciplinary Competence--Interdisciplinary Problem-Based Learning versus Interdisciplinary Project-Based Learning

Science.gov (United States)

Brassler, Mirjam; Dettmers, Jan

2017-01-01

Interdisciplinary competence is important in academia for both employability and sustainable development. However, to date, there are no specific interdisciplinary education models and, naturally, no empirical studies to assess them. Since problem-based learning (PBL) and project-based learning (PjBL) are learning approaches that emphasize…

Applying the competence-based approach to management in the aerospace industry

Directory of Open Access Journals (Sweden)

Arpentieva Mariam

2018-01-01

Full Text Available Problems of management in aerospace manufacturing are similar to those we observe in other sectors, the main of which is the flattening of strategic management. The main reason lies in the attitude towards human resource of the organization. In the aerospace industry employs 250 thousand people, who need individual approach. The individual approach can offer competence-based approach to management. The purpose of the study is proof of the benefits of the competency approach to human resource management in context strategic management of the aerospace organization. To achieve this goal it is possible to obtain the method of comparative analysis. The article compares two approaches to personnel management. The transition to competence-based human resource management means (a a different understanding of the object of management; (b involvement in all functions of human resource management «knowledge – skills – abilities» of the employee; (c to change the approach to strategic management aerospace industry.

A test of the California competency-based differentiated role model.

Science.gov (United States)

Keating, Sarah B; Rutledge, Dana N; Sargent, Arlene; Walker, Polly

2003-01-01

To address the incongruence between the expectations of nursing service and education in California, the Education Industry Interface Task Force of the California Strategic Planning Committee for Nursing developed descriptions to assist employers and educators in clearly differentiating practice and educational competencies. The completion of the Competency-Based Role Differentiation Model resulted in the need to test the model for its utility in the service setting, in education, and for career planning for nurses. Three alpha demonstration sites were selected based on representative geographical regions of California. The sites were composed of tri-partnerships consisting of a medical center, an associate degree in nursing program, and a baccalaureate nursing program. Observers rated senior students and new graduates in medical-surgical units on their behaviors in teacher and leadership care provider and care coordinator roles. The alpha demonstration study results were as expected. That is, senior students practice predominantly at a novice level in teacher and management/leadership care provider functions and new graduates practice predominately at the competent level. New graduates are more likely to take on novice and competent care coordinator roles. The CBRDM may be useful for practice and education settings to evaluate student and nurse performance, to define role expectations, and to identify the preparation necessary for the roles. It is useful for all of nursing as it continues to define its levels of practice and their relationship to on-the-job performance, curriculum development, and carrier planning.

When Success Is the Only Option: Designing Competency-Based Pathways for Next Generation Learning

Science.gov (United States)

Sturgis, Chris; Patrick, Susan

2010-01-01

This exploration into competency-based innovation at the school, district, and state levels suggests that competency-based pathways are a re-engineering of this nation's education system around learning--a re-engineering designed for success in which failure is no longer viable. This discussion draws on interviews and site visits with innovators…

Competency Based Modular Experiments in Polymer Science and Technology.

Science.gov (United States)

Pearce, Eli M; And Others

1980-01-01

Describes a competency-based, modular laboratory course emphasizing the synthesis and characterization of polymers and directed toward senior undergraduate and/or first-year graduate students in science and engineering. One module, free-radical polymerization kinetics by dilatometry, is included as a sample. (CS)

Competence-Based Education and Training– about Frequently Asked Questions

NARCIS (Netherlands)

Mulder, M.

2012-01-01

This article follows the author's previous piece on practical guidelines for the development of comprehensive competence-based education and training (Mulder, 2012). It is about the questions that have been and are still frequently asked in presentations, workshops and classes about the introduction

Competencies evaluation based on single valued neutrosophic numbers and decision analysis schema

Directory of Open Access Journals (Sweden)

Evelyn Jazmín Henríquez Antepara

2017-09-01

Full Text Available Recently, neutrosophic sets and its application to decision making have become a topic of significant importance for researchers and practitioners. The present work addresses one of the most complex aspects of the formative process based on competencies: evaluation. In this paper, a new method for competencies evaluation is developed in a multicriteria framework.

Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread of Korean food in the Soviet Union and Korean diaspora

Directory of Open Access Journals (Sweden)

Changzoo Song

2016-03-01

Full Text Available The half-million Soviet Koreans (or Koryŏ saram in the former Soviet Union are the descendants of the ethnic Koreans who migrated to the Russian Far East in the late 19th and early 20th centuries from the northern parts of the Korean peninsula. Their settlements were established in the wide areas of the Russian Far East, including the urban areas around Vladivostok. They were, however, forced-migrated to Central Asia in late 1937 under Stalin's rule. From Central Asia, these Soviet Koreans were further dispersed to other parts of the Soviet Union in the post-Stalin era. These multiple dispersions of Soviet Koreans not only transformed their culinary habit, but also helped Korean food spread among the peoples of the Soviet Union. As a result, Korean food, such as kimchi, miyŏk (edible kelp, and others, were introduced and widely consumed throughout the Soviet Union. This paper explores this unusual spread and popularity of Korean food in the Soviet Union, focusing on the migration history of the Soviet Koreans and Soviet culinary culture. This work is based on the author's fieldwork in the Soviet Union in the early 1900s and again in mid-2000s. The unusual diffusion and popularity of the Korean food in the former Soviet Union provides us with important insights on migration and globalization of ethnic food.

The state-of-the-art of ART sealants.

Science.gov (United States)

Frencken, Jo E

2014-03-01

Sealing caries-prone pits and fissure systems is an effective caries-preventive measure. There are basically two types of sealant materials: glass-ionomer and resin-based materials. Low- and medium-viscosity glass-ionomers were initially used and showed a low level of retention. With the advent of the ART approach in the mid-nineties, high-viscosity glass-ionomers were introduced as sealant material and the retention rate of ART sealants increased substantially. As the effectiveness of a sealant is measured by its capacity to prevent (dentine) carious lesion development, sealant retention is considered a surrogate endpoint. The ART sealant protocol is described. Systematic reviews and meta-analysis covering low- medium- and high-viscosity glass-ionomer (ART) sealants have concluded that there is no evidence that either glass-ionomer or resin-based sealants prevent dentine carious lesions better. The annual dentine carious lesion development in teeth with high-viscosity glass-ionomer ART sealants over the first three years is 1%. These ART sealants have a high capacity of preventing carious lesion development. Because no electricity and running water is required, ART sealants can be placed both inside and outside the dental surgery. High-viscosity glass-ionomer ART sealants can be used alongside resin-based sealants.41:119-124

Liberal Arts: Leadership Education in the 21st Century

Science.gov (United States)

Guthrie, Kathy L.; Callahan, Kathleen

2016-01-01

This chapter focuses on strategies and processes that integrate leadership learning across institutions. It discusses how leadership education fits a liberal education in various institutional types and operationalizes leadership and liberal arts curricula with five competencies.

Competency-based education: the essential basis of pre-service education for the professional midwifery workforce.

Science.gov (United States)

Fullerton, Judith T; Thompson, Joyce B; Johnson, Peter

2013-10-01

many articles published in the decade since promulgation of the Millennium Development Goals have acknowledged the distinct advantages to maternal and newborn health outcomes that can be achieved as a result of expanding access to skilled birth attendant (including midwifery) services. However, these advantages are often predicated on the assumption that the midwifery workforce shares a common definition and identity. Regrettably, a clear delineation of midwifery competencies is rarely addressed. A core set of midwifery competencies is essential to providing the high quality services that lead to the desirable health outcomes described in that body of research. Attribution of improved outcomes to access to midwifery cannot be made without a common understanding of a defined set of services provided to standard by the midwifery workforce across the inter-conceptional and childbearing time frame. The International Confederation of Midwives (ICM) has developed a clear list of competencies that delineate the domains of practice for the fully qualified, professional midwife. These domains frame the educational outcomes that must be conveyed within competency-based education programmes. this article explores the concept of competency-based education for midwives; first exploring the concept of competency itself, then providing examples of what is already known about competency-based approaches to curriculum design, teacher preparation, teacher support and assessment of student learning. These concepts are linked to the ICM competencies as the unifying construct for education of individuals who share a common definition and identity as midwives. © 2013 Elsevier Ltd. All rights reserved.

The portfolio approach to competency-based assessment at the Cleveland Clinic Lerner College of Medicine.

Science.gov (United States)

Dannefer, Elaine F; Henson, Lindsey C

2007-05-01

Despite the rapid expansion of interest in competency-based assessment, few descriptions of assessment systems specifically designed for a competency-based curriculum have been reported. The purpose of this article is to describe the design of a portfolio approach to a comprehensive, competency-based assessment system that is fully integrated with the curriculum to foster an educational environment focused on learning. The educational design goal of the Cleveland Clinic Lerner College of Medicine of Case Western Reserve University was to create an integrated educational program-curriculum and instructional methods, student assessment processes, and learning environment-to prepare medical students for success in careers as physician investigators. The first class in the five-year program matriculated in 2004. To graduate, a student must demonstrate mastery of nine competencies: research, medical knowledge, communication, professionalism, clinical skills, clinical reasoning, health care systems, personal development, and reflective practice. The portfolio provides a tool for collecting and managing multiple types of assessment evidence from multiple contexts and sources within the curriculum to document competence and promote reflective practice skills. This article describes how the portfolio was developed to provide both formative and summative assessment of student achievement in relation to the program's nine competencies.

Assessment of a Competency-Based Undergraduate Course on Genetic and Genomics.

Science.gov (United States)

Kronk, Rebecca; Colbert, Alison; Lengetti, Evelyn

2017-08-24

In response to new demands in the nursing profession, an innovative undergraduate genetics course was designed based on the Essential Nursing Competencies and Curricula Guidelines for Genetics and Genomics. Reflective journaling and storytelling were used as major pedagogies, alongside more traditional approaches. Thematic content analysis of student reflections revealed transformational learning as the major theme emerging from genomic and genetic knowledge acquisition. Quantitative analyses of precourse/postcourse student self-assessments of competencies revealed significant findings.

3. The Formation of Musical Competences: Methodological Approachesin the Process of Artistic-Aesthetic Acquisition

Directory of Open Access Journals (Sweden)

Crişciuc Viorica

2016-03-01

Full Text Available The article hereby includes conceptual aspects of the musical competences formation. It describes the realization of this process operating with the concepts of well-known occidental, Russian and local researchers. One of the ideas characteristic to the researchers’ pedagogical thinking is that, during the process of musical competence formation through art, the acquisition process mechanism is happening. For integrity in insuring the practical realization at of a musical education, the methodology we propose is based on research, an imposing theoretical network of successful pedagogical practices of remarkable scientists from all over the world. The analyzed theories are a source of inspiration and constitute the theoretical universe which contributes to as truthful as possible musical education.

The Interrelations between Competences for Sustainable Development and Research Competences

Science.gov (United States)

Lambrechts, Wim; Van Petegem, Peter

2016-01-01

Purpose: The purpose of this paper is to explore how competences for sustainable development and research interrelate within a context of competence-based higher education. Specific focus is oriented towards strengthening research competences for sustainability. Design/methodology/approach: Following a hermeneutic-interpretive methodology, this…

Teaching and Assessing Systems-based Competency in Ophthalmology Residency Training Programs

NARCIS (Netherlands)

Lee, Andrew G.; Beaver, Hilary A.; Greenlee, Emily; Oetting, Thomas A.; Boldt, H. Culver; Olson, Richard; Abramoff, Michael; Carter, Keith

2007-01-01

The Accreditation Council for Graduate Medical Education (ACGME) has mandated that residency programs, including ophthalmology, teach and assess specific competencies, including systems-based learning. We review the pertinent literature on systems-based learning for ophthalmology and recommend

Impacts of Art Museum-Based Dementia Programming on Participating Care Partners

Science.gov (United States)

Lamar, Katherine L.; Luke, Jessica J.

2016-01-01

The purpose of this study was to describe the impacts of art museum-based dementia programming on participating care partners (CPs). Data were collected through telephone interviews with 29 caregivers who participated in one of three dementia programs: "here: now" at The Frye Art Museum, Seattle; "Meaningful Moments" at the…

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

Science.gov (United States)

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records.

Science.gov (United States)

Carlsen, Monica H; Blomhoff, Rune; Andersen, Lene F

2011-05-16

Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR). The correlation between the two assessment methods with regard to total intake was good (r = 0.5), and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted to further explore the intakes of culinary spices and herbs.

Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

Directory of Open Access Journals (Sweden)

Blomhoff Rune

2011-05-01

Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

The Basics of Art Education (Based on I. A. Ilyin’s Works

Directory of Open Access Journals (Sweden)

S. Z. Goncharov

2012-01-01

Full Text Available The paper is dedicated to the art perception of various genres based on the comparative analysis method. The authors emphasize the esthetic heritage of Ivan Ilyin and his spiritual actology – the reliable guidelines for those following in the footsteps of Alexander Pushkin in the Russian art. The research was designed to spec- ify the basic esthetic and art study categories, introduced by Ivan Ilyin and including the basic content of the modern art education; the concepts of the creative artistic act, levels of work of art, artistry and art education being defined. On the basis of the clas- sical works on esthetics by the eminent Russian thinker, the authors analyze the es- sence of artistic perception; different levels of art work being discussed, as well as the artistic act of creating an art object and requirements for art education. The art education problem is getting even more relevant because of the culture degradation, technocratic civilization of triviality, displacement of genuine art by com- mercial shows, etc. However, only due to the genuine art, the productive perception can be developed as the basic quality of creativity in any sphere. The art teachers, art- ists and art critics working together can promote the general spiritual level by teaching people to strive for artistic perfection, rather then senseless entertainment. The research findings can be implemented both in the theoretical spheres of es- thetics and art studies, and in the system of teaching the disciplines of cultural, esthe- tic and art profiles. 

Competency Assessment in Family Medicine Residency: Observations, Knowledge-Based Examinations, and Advancement.

Science.gov (United States)

Mainous, Arch G; Fang, Bo; Peterson, Lars E

2017-12-01

The Family Medicine (FM) Milestones are competency-based assessments of residents in key dimensions relevant to practice in the specialty. Residency programs use the milestones in semiannual reviews of resident performance from the time of entry into the program to graduation. Using a national sample, we investigated the relationship of FM competency-based assessments to resident progress and the complementarity of milestones with knowledge-based assessments in FM residencies. We used midyear and end-of-year milestone ratings for all FM residents in Accreditation Council for Graduate Medical Education-accredited programs during academic years 2014-2015 and 2015-2016. The milestones contain 22 items across 6 competencies. We created a summative index across the milestones. The American Board of Family Medicine database provided resident demographics and in-training examination (ITE) scores. We linked information to the milestone data. The sample encompassed 6630 FM residents. The summative milestone index increased, on average, for each cohort (postgraduate year 1 [PGY-1] to PGY-2 and PGY-2 to PGY-3) at each assessment. The correlation between the milestone index that excluded the medical knowledge milestone and ITE scores was r  = .195 ( P  ITE scores and composite milestone assessments were higher for residents who advanced than for those who did not. Competency-based assessment using the milestones for FM residents seems to be a viable multidimensional tool to assess the successful progression of residents.

Cogenerating a Competency-based HRM Degree: A Model and Some Lessons from Experience.

Science.gov (United States)

Wooten, Kevin C.; Elden, Max

2001-01-01

A competency-based degree program in human resource management was co-generated by six groups of stakeholders who synthesized competency models using group decision support software. The program focuses on core human resource processes, general business management, strategic decision making and problem solving, change management, and personal…

Integrating Soft Skill Competencies through Project-Based Learning across the Information Systems Curriculum

Science.gov (United States)

Woodward, Belle S.; Sendall, Patricia; Ceccucci, Wendy

2010-01-01

Contemporary Information Systems graduates will be more marketable in the workplace upon graduation if they have combined competencies in both technical and soft skills: interpersonal communication, teamwork, time management, planning and organizational skills. Team and project-based learning can be used to incorporate soft skill competencies with…

Competency-Based Faculty Development in Community-Engaged Scholarship: A Diffusion of Innovation Approach

Science.gov (United States)

Jordan, Catherine; Doherty, William J.; Jones-Webb, Rhonda; Cook, Nancy; Dubrow, Gail; Mendenhall, Tai J.

2012-01-01

The authors utilized interviews, competency surveys, and document review to evaluate the effectiveness of a one-year, cohort-based faculty development pilot program, grounded in diffusion of innovations theory, and aimed at increasing competencies in community engagement and community-engaged scholarship. Five innovator participants designed the…

Teaching Foreign Trade in English Through the Modalities Based on Competences and Using Moodle

Directory of Open Access Journals (Sweden)

Ana María Correa Díaz

2012-07-01

Full Text Available With the new approach to guide the learning process of students with a model based on the development of competences, and in comparison with the traditional lecture-based learning, it is necessary to start working with the teaching modalities that help to achieve this objective. With that in mind, the aim of the study reported in this article was to show that through the use of active teaching methods focusing on the development of competences we can improve the writing, speaking and research competences in English of the students who nowadays take university subjects in a foreign language in Colombia. The results showed that the support provided by the platform promotes student motivation in carrying out their self-learning, which contributes to the development of the mentioned competences.

AN ONTOLOGY-BASED COMPETENCE MANAGEMENT SYSTEM FOR IT COMPANIES

OpenAIRE

Cristina NICULESCU; Stefan TRAUSAN-MATU

2009-01-01

The paper presents a generic framework of an intelligent information system for competence management based on ontologies for information technology companies. The advantage of using an ontology-based system is the possibility of the identification of new relations among concepts based on inferences starting from the existing knowledge. The inferences may be performed in our approach by a reasoning engine, using classifiers in the Descriptions Logics tab associated with the Protégé ontology e...

Navy Enlisted Recruiting: Alternatives for Improving Recruiter Productivity

Science.gov (United States)

2013-03-01

Instruction CR Chief Recruiter CRF Career Recruiting Force CS Culinary Specialist CT Command Trainer CTI Cryptologic Technician...third week (Module 2) when the students are taught about trends in sales and marketplaces, the art and science of sales, how to prospect for new...8, Aviation Machinist Mates (AD), Aviation Structural Mechanic (AM), Culinary Specialists (CS), and Fire Controlman (FC) had the highest average

Decision Model for Forecasting Projected Naval Enlisted Reserve Attainments

Science.gov (United States)

2008-12-01

Command CM Construction Mechanic CS Culinary Specialist CTA Cryptologic Technician - Administrative CTI Cryptologic Technician - Interpretive...services are utilized to compile databases of active duty and reserve accession and loss Category Arts and Photography Journalist (JO) Photographer’s...MM) Mineman (MN) Torpedoman’s Mate (TM) Food, Restaurant, and Lodging Culinary Specialist (CS) Human Resources Navy Counselor (NC) Personnelman (PN

Army Sustainment. Volume 42, Issue 5, September-October 2010

Science.gov (United States)

2010-10-01

arts and layout by RCW Communication Design, Inc. This medium is approved for the... Culinary Center of Excellence is working with the Defense Supply Center Philadelphia and the other services through the Joint Subsistence Policy...of your own and that you will share your experiences with us at the Joint Culinary Center of Excellence. Contact David Sherriff by telephone at

Core principles of assessment in competency-based medical education.

Science.gov (United States)

Lockyer, Jocelyn; Carraccio, Carol; Chan, Ming-Ka; Hart, Danielle; Smee, Sydney; Touchie, Claire; Holmboe, Eric S; Frank, Jason R

2017-06-01

The meaningful assessment of competence is critical for the implementation of effective competency-based medical education (CBME). Timely ongoing assessments are needed along with comprehensive periodic reviews to ensure that trainees continue to progress. New approaches are needed to optimize the use of multiple assessors and assessments; to synthesize the data collected from multiple assessors and multiple types of assessments; to develop faculty competence in assessment; and to ensure that relationships between the givers and receivers of feedback are appropriate. This paper describes the core principles of assessment for learning and assessment of learning. It addresses several ways to ensure the effectiveness of assessment programs, including using the right combination of assessment methods and conducting careful assessor selection and training. It provides a reconceptualization of the role of psychometrics and articulates the importance of a group process in determining trainees' progress. In addition, it notes that, to reach its potential as a driver in trainee development, quality care, and patient safety, CBME requires effective information management and documentation as well as ongoing consideration of ways to improve the assessment system.

Competency Based Curriculum for Clothing Services and Production Sewing.

Science.gov (United States)

Blake, Charlotte

Designed to meet individual needs and learning levels of high school and postsecondary students enrolled in vocational training for occupations in clothing services and production sewing, this competency-based curriculum teaches skills in alterations, dressmaking, and power sewing machine operations. Skills are organized into 13 units: Awareness…

Health. Nevada Competency-Based Adult High School Diploma Project.

Science.gov (United States)

Nevada Univ., Las Vegas. Coll. of Education.

This document is one of ten curriculum guides developed by the Nevada Competency-Based Adult High School Diploma (CBAHSD) Project. This curriculum guide on health is divided into ten topics. The topics included are Nutrition, Reproduction, Menstruation, Contraception, Alcohol Abuse, Tobacco, Immunization, Disease, Accident Prevention, and…

Quality assessment in competency based physiotherapy education

DEFF Research Database (Denmark)

Brandt, Jørgen

Purpose: To ensure a transparent and competency related assessment of physiotherapy education, in order to accomplish a close relationship between competencies at entry level to the profession and challenges in current and future health practice. Relevance: Perspectives and metods regarding...... rehabilitation and health promotion change with demografic evolvement, health politics and patterns of diseases. This calls for an ever ongoing improvement and adjustment of professional competencies being achieved during physiotherapy education. At the same time the education itself is an entity, comitted...... the relationship between learning outcome and demands for professional competencies in practice. This connection is evaluated through the behavior level. It covers newly graduated students perceptions of the degree to which they comply with expectations in physiotherapy practice.Further more the effect level...

Sensor Based Motion Tracking and Recognition in Martial Arts Training

OpenAIRE

Agojo, Stephan

2017-01-01

In various martial arts, competitors are interested in quantifying and categorising techniques which are exercised during training. The implementation of embedded systems into training gear, especially a portable wireless body worn system, based on inertial sensors, facilitates the quantification and categorisation of forces and accelerations involved during the training of martial arts. The scope of this paper is to give a brief overview of contemporary technology and devices, describe key m...

Teacher competencies for working with young talent : part 2: integration of arts disciplines

NARCIS (Netherlands)

Kors, Ninja; Rickels, Horst; Smilde, Rineke; Verkuil, Marinus

2007-01-01

Twenty sixteen year old fourth-graders of the School for Young Talent (School voor Jong Talent) in The Royal Academy of Fine Arts, Design, Music and Dance (Hogeschool van Beeldende Kunsten, Muziek en Dans) participated in a pilot project that combined music, dance and visual arts in a creative

Athletic Coaching Competencies.

Science.gov (United States)

Nathanson, Stephen J.

1979-01-01

This article describes a study conducted to identify the competencies appropriate for an athletic coach and to incorporate those competencies into a competency based coaching education program for the four-year colleges and universities within the New York state systems. (JMF)

Applying the competence-based approach to management in the aerospace industry

OpenAIRE

Arpentieva Mariam; Duvalina Olga; Braitseva Svetlana; Gorelova Irina; Rozhnova Anna

2018-01-01

Problems of management in aerospace manufacturing are similar to those we observe in other sectors, the main of which is the flattening of strategic management. The main reason lies in the attitude towards human resource of the organization. In the aerospace industry employs 250 thousand people, who need individual approach. The individual approach can offer competence-based approach to management. The purpose of the study is proof of the benefits of the competency approach to human resource ...

[Evidence-based practice competence in undergraduate Nursing Degree students].

Science.gov (United States)

Ruzafa-Martínez, María; Molina-Salas, Yolanda; Ramos-Morcillo, Antonio Jesús

2016-01-01

Evidence-based practice (EBP) learning has become a key issue for nurses. An EPB subject was included in the 4(th) year in the new syllabus of the Nursing Degree at University of Murcia (UM). To know the competence level in EBP of undergraduate nursing students at UM and compare the results between all four years. Observational descriptive study with a cross-sectional approach. undergraduate nursing students from all four years at Nursing Degree at the Faculty of Social and Healthcare Science at UM in the year 2013-14. EBP evaluation of competence of the nursing students consisted of attitude, skills and knowledge on EBP. A validated questionnaire, the EBP-COQ, was used. The scale range is 1 point «lowest level» to 5 points «higher level».The SPSS 21.0 program has been used to carry out descriptive and bivariate analyses. 144 students were included, 76.4% was female, and the median age was 23 years, 84.7% attended more than 75% class hours. The mean differences in the questionnaire between first and fourth years were 0.58 points in attitude, 0.60 in skills, 1.6 in knowledge and 0.83 in global competence in EBP. Significant differences in mean scores between the fourth and the remaining years in the global competence in EBP were observed, as well as in the three dimensions (p <0.05). The undergraduate-nursing students studied here have acquired an appropriate competence level in EBP, with a gradual increase by year. The biggest increase was in the fourth year students. Copyright © 2015 Elsevier España, S.L.U. All rights reserved.

Arts and Cultural Education at School in Europe

Science.gov (United States)

Baidak, Nathalie; Horvath, Anna; Sharp, Caroline; Kearney, Caroline

2009-01-01

Education in European countries is subject to many competing demands which have an influence on the organisation and content of arts education. Increasing globalisation has brought both benefits and challenges, including those arising from increased international competition, migration and multiculturalism, advancements in technology and the…