Investigating and Conceptualising the Notion of Consultation to Facilitate Multi‐agency Work

This article explores the use of consultation within educational psychology practice and suggests there is confusion and lack of clarity within the profession surrounding the term, how we use it and how inclusive or exclusive it is as a practice. Three ways of conceptualising consultation are suggested and examples of research and theoretical analysis are described in order to understand these areas of practice. The latter part of the article considers the role of consultation within new practices associated with multi‐agency working and integrated services. It is suggested that as a profession we need to pay more specific attention to the knowledge and skills involved in successful consultation within multi‐agency practice, through drawing upon research and practice from beyond our own somewhat narrow field.     

Development and Pilot Testing of a Food Safety Curriculum for Managers and Staff of Residential Childcare Institutions (RCCIs)

Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)‐based food safety plan as required by Food and Nutrition Service/United States Department of Agriculture. RCCI staff and instructor training manuals, Food Safety Basics: Food Safety Education for RCCIs was developed and pilot tested in RCCIs in both Rhode Island and Massachusetts. The program was evaluated by participants and pre‐/posttraining onsite inspector and microbial assessments. The core curriculum contained 3 modules and corresponding activities: Module 1: cause, prevention, and strategies to reduce foodborne illness; Module 2: components of a HACCP‐based food safety plan and standard operating procedures; and Module 3: actual food safety plan development, including instructions for implementation and corresponding monitoring procedures required. There were 50 to 82 RCCI staff members that attended 2 or 3 modules. Participants rated the modules 4.5 ± 0.4, 4.3 ± 0.4, and 4.4 ± 0.4 out of 5‐point Likert scale (1 = strongly disagree, 5 = strongly agree) for teaching modules 1, 2, and 3, respectively. The evaluations assessed their understanding of key topic areas taught. Onsite inspections showed improvement in many critical food safety issues. Some deficiencies still appeared to be problematic, such as refrigerator temperature monitoring and issues with storage and cross‐contamination.     

Conditions for Choice? The context for implementation of curricular pathways in the curriculum, 14‐19, in England and Wales

The Dearing reviews of 1993 (the National Curriculum and its assessment) and 1996 (Qualifications for 16‐19 year olds) have created the context for a renewed discussion of educational ‘flexibility’ and ‘choice’. This article seeks particularly to analyse ‘choice’ within the educational and wider social contexts and to identify how far the conditions for choice exist. It suggests three main areas of difficulty: (1) contradictions in education policy, which is a site of contestation rather than coherence at a national level, and provides therefore an unstable context for choices; (2) ambivalence in the social context, in so far as ‘autonomy’ is now both the goal of education and also a prerequisite for access to education; (3) specific characteristics of educational provision which offer limited evidence of the capacity to adapt to the kinds of support and guidance for ‘choice’ which are the pre‐requisites of any meaningful implementation of the Dearing proposals.     

Local links,local knowledge: Choosing care settings and schools

This article draws on data from two recently completed Economic and Social Research Council funded projects in order to examine class differences and similarities in choice of school and choice of childcare. The authors argue that there is every reason to believe that in many circumstances, within its particular mechanisms and practices, choice produces specific and pervasive forms of inequity. The processes by which working‐class parents in one study chose care settings and schools could be seen as less skilled, less informed, less careful than the decision making of many of the middle‐class respondents. However, this is not an argument that the authors advance, noting instead that the practices and meanings of choice are subject to significant social, cultural and economic variations in terms of who gets to choose, who gets their choices, and what, how and why people choose when they are able to. The authors argue that there are alternative sets of priorities in play for the working‐class respondents, involving attachments to the communal and the local.     

Effects of implementing flipped classroom elements and dynamic in‐class discussion on student performance

In a Food Processing–Unit Operations course, students learn the basic equipment that comprises unit operations and techniques commonly used in the food industry to prepare, process, and preserve a variety of food products. Due to the complexity of these operations, students frequently struggle with applying food processing principles to predict how unit operations influence the physical, biochemical, sensory, and nutritional properties of foods. This study is designed to evaluate how pre‐class readings and in‐class group activities improve the students’ learning in a Food Processing course. The survey after the exams shows that 48 and 60% of students agree that reading assignments and in‐class group activities help them understand the course material better, respectively. The mean value of exam scores shows that the students in the intervention section (Spring 2018) had significantly higher scores (88.4%) than that of the two previous sections without intervention (77.6%, Spring 2016 and 82.8%, Spring 2017) (P < .05). It is concluded that using a flipped class element like providing reading assignments and quizzes before the lecture can be an effective preparation technique for students as well as providing the instructors with critical insight into the students’ level of understanding before the lecture. This allows the instructor to focus time spent in class on areas in which students struggle the most.     

饮食文化折射中西文化差异

食为民之天,不同的民族和国家,由于各自地形、文化、观念等方面的差异,形成了各具特色的饮食文化,具有浓郁的民族性和多样性。中西方餐饮文化的差异归根结底还是感性与理性之间的差异,透过不同的饮食文化,我们可以看到中西的传统文化和风俗,不同的思维方式和处世哲学的碰撞与融合,使中西文化得到更好的交流与促进。     

Differentiating between and synthesizing quantitative,qualitative, and longitudinal research on polarized school cultures: a comment on Van Houtte (2006)

Van Houtte provides a valuable large‐sample quantitative analysis of differentiation and polarization processes between and within school cultures in Belgium. Such research across 34 secondary schools provides greater confidence that the findings in the ethnographic tradition for the differentiation–polarization theory are not due to idiosyncracies of the individual schools chosen. However, it is unhelpful to contrast her large‐sample approach with the ethnographic tradition by characterizing the former as quantitative and the latter as qualitative. Many ethnographic studies of secondary schools have employed quantitative methods. It is better to characterize her research as multi‐site and the ethnographic tradition as case‐study. This illuminates how the two methodologies can be more constructively synthesized. Within large sample multi‐site approaches some selection of in‐depth case studies, together with longitudinal data analysis, are needed to disentangle socio‐economic class effects from differentiation effects in order to determine causality.     

RESEARCH SECTION: Multi‐agency working: what are the perspectives of SENCos and parents regarding its development and implementation?

With a national drive in England for the development and restructuring of services encouraging interdisciplinary approaches and multi‐agency working, the question remains as to how services should be developed and why it is perceived as so important. This study by Pearl Barnes, who is an Every Child Counts Teacher Leader and a member of the Specialist Advisory Board for nasen and the Child and Family Public Education Board at the Royal College of Psychiatrists, explores the perspectives of special educational needs co‐ordinators (SENCos) and parents regarding the rationale for multi‐agency working and explores what an effective service might look like. The interviews revealed overwhelming support for multi‐agency activity. Although no single rationale was identified, the general consensus was that a multi‐agency approach can provide a child‐centred pedagogical response, tailored to the individual needs of the child. Multi‐agency working was perceived as enabling and enhancing inclusive education by providing an early and holistic assessment of individual needs through identification of all individual barriers to achievement. No specific set of protocols was identified as offering the most suitable way forward within the project region. However, there was general agreement that a multi‐agency teamwork approach, accessed directly by schools and intervening proactively within the community, was an effective way forward.     

Steering Dynamics in Complex Education Systems. An Agenda for Empirical Research

Many policy systems and education systems have grown more complex in the last three decades. Power has moved away from central governments in different directions: upwards towards international organisations, sideways towards private institutions and non‐governmental organisations and downwards towards local governments and public enterprises such as schools. Where once we had central government, we now have governance, which can be defined as the processes of establishing priorities, formulating and implementing policies, and being accountable in complex networks with many different actors. Steering in such complex education systems emerges from the activities, tasks and responsibilities of state and non‐state actors, operating at different levels and from different positions and often has un‐deliberate, un‐intentional and un‐foreseen consequences. There are many conceptual models that encapsulate this complexity, but this article suggests that there is a real need for empirical research. Without empirical research it remains unknown whether and how steering in complex networks works out in practice, what are its effects and for whom. Moreover, it is only through empirical research that we can find out whether central government has become less dominant, or rather whether its appearance has changed and it has become less visible, but not necessarily less influential. Foucault's governmentality perspective is a useful notion on which to build such a framework for empirical research which allows for a careful study of the interactions that signify steering. Inspired by Foucault, this article develops a trilogy of assumed conditions for steering to take effect in modern societies. Following this reasoning, ‘something' first needs to be made thinkable, calculable and practicable by different actors for steering to occur. This trilogy is a promising starting point for empirical research into very specific phenomena which can help us to understand how steering in complex education systems works.     

A 10‐Year Review of the Food Science Summer Scholars Program: A Model for Research Training and for Recruiting Undergraduate Students into Graduate Programs and Careers in Food Science

Abstract: A pressing problem facing regulatory agencies, academia, and the food industry is a shortage of qualified food science graduates, particularly those with advanced degrees (that is, M.S. or Ph.D.). In 2000, the Cornell Institute of Food Science established the annual Food Science Summer Scholars Program as an experiential summer research program for undergraduate students with the goal of increasing the number of individuals enrolling in graduate programs in Food Science and entering careers in food science. In 2008, to explore expansion to other food science programs, the program also included 5 students placed at the Univ. of Massachusetts. Between 2000 and 2009, a total of 147 undergraduate students, representing a nationally and internationally diverse student body, have participated in the program. Sixty program participants have been recruited from nonfood science majors and 25 have been U.S. citizens representing traditionally underrepresented minorities. Forty‐five program alumni have completed graduate degrees with a food science or related major, and 56 alumni are currently pursuing graduate degrees in food science or related disciplines. Thirty program alumni are working in the food industry. The Food Science Summer Scholars Program at Cornell and the Univ. of Massachusetts has proved to be an effective program for recruiting students into graduate programs and careers in food science. Furthermore, the Summer Scholars Program at Cornell and the Univ. of Massachusetts serves as a model for the development of a cooperative multi‐institutional food science summer research program for undergraduates to further increase the supply of students for graduate study and careers in food science.     

食品致害行为认定及惩处探讨

构成食品致害损害赔偿和惩处责任的损害事实，主要有两种情况：一种是食物中毒事故，即人们吃了有毒的食物而引起的急性疾病；另一种是造成食源性疾患，即人们因误食了其他有毒食物因感染而引起的其他疾病。食品致害行为是违反食品卫生法以及其他卫生法规规定的禁止行为，必须依法认定各种具体食品致害的违法行为，依法追究侵权者的民事赔偿责任和其他法律责任。     

Eating Right: Linking Food‐Related Decision‐Making Concepts From Neuroscience,Psychology, and Education

This literature review uses four dimensions to classify and compare how food‐related decision‐making is conceptualized and experimentally assessed in neuroscience and other disciplines: (1) food‐related decision‐making other than the decision of what to eat that is part of each eating episode, (2) decision complexes other than the eating episode itself, (3) the evolution of food‐related decision‐making over time, and (4) the nature of food related decisions. In neuroscience in particular, food‐related decision‐making research has been dominated by studies exploring the influence of a wide range of factors on the final outcome, the type and amount of foods eaten. In comparison, the steps that are leading up to this outcome have only rarely been discussed. Neuroscientists should broaden their historically narrow conceptualization of food‐related decision‐making. Then neuroscience research could help group the numerous hypothesized influences for each of the decision complexes into meaningful clusters that rely on the same or similar brain mechanisms and that thus function in similar ways. This strategy could help researchers improve existing broad models of human food‐related decision‐making from other disciplines. The integration of neuroscientific and behavioral science approaches can lead to a better model of food‐related decision‐making grounded in the brain and relevant to the design of more effective school and nonschool lifestyle interventions to prevent and treat obesity in children, adolescents, and adults.     

推行园本食育课程培养幼儿健康饮食行为

幼儿的饮食习惯与他们的身体健康有着密不可分的联系,只有有正确的饮食行为,才能帮助孩子实现健康成长。一般来说,零至七岁是养成良好习惯的关键期,在这个阶段开展的食育课程,甚至可以影响他们一生的饮食行为。对此,本文从必要性阐述出发,研究环境与饮食教育的关系及推进食育课程的必要手段,对如何培养幼儿健康饮食行为展开了探讨。     

Understanding food processing and systems: Pilot testing a standards‐aligned middle school curriculum

Consumer confidence and trust, as it relates to the food system, is one of the most sensitive areas within consumers’ understanding of food. Surveys have shown that a large majority of people would like to learn more about agriculture and food manufacturing, with young people being among those most eager for more information about where their food comes from. Food‐focused educational resources often go unused due to teachers’ lack of familiarity with the subject area, the pressures of standardized testing, and lack of alignment to state content standards. Building on the success of the Hands On Classrooms platform that developed and validated curricula with high adoption rates by teachers and a demonstrated impact on student knowledge and self‐efficacy, a new curriculum on food system and food processing was developed and pilot tested. Two teachers from rural Virginia and Tennessee participated in the study. Both teachers received online professional development prior to implementation. Students were given pretests and posttests to measure (a) what impact does the curriculum have on students’ knowledge of food systems and processing and (b) to what extent does the curriculum have an impact on student's self‐reported skills related to these topics? A total of 87 students completed the assessments and showed significant improvements from pretest to posttest on both knowledge (p < .001) and skills (p < .001) related specifically to where food comes from and how it is processed, content that is typically not covered in middle school curriculum. Further research can be undertaken to measure the impact on others in different geographic and socioeconomic areas to provide additional data to validate the program.     

Research in Food Science Education: Measuring Gains in Critical Thinking in Food Science and Human Nutrition Courses: The Cornell Critical Thinking Test,Problem‐Based Learning Activities,and Student Journal Entries

Abstract: The Cornell Critical Thinking Test (CCTT) is one of the many multiple‐choice tests with validated questions that have been reported to measure general critical thinking (CT) ability. One of the IFT Education Standards for undergraduate degrees in Food Science is the emphasis on the development of critical thinking. While this skill is easy to list as a student‐learning objective, measuring gains in CT is relatively difficult. If the majority of the class time is spent discussing and solving ill‐defined problems, then will students become actively and meaningfully involved in their own learning and will there be any gains in CT skills? To measure gains using this format, the CCTT was administered as a pre‐ and posttest to Food Science and Human Nutrition students in an Experimental Foods class taught every fall over an 8 y period (2001–2008). Statistical analysis indicated that in 2 of the years (2002 and 2004), there were significant gains (P values 0.036 and 0.045, respectively) in CT scores. Furthermore, in both years, there were significant gains in the same 2 aspects of CT (deduction and assumption) and not in the other aspects. However, we suggest that completing several take‐home exams with many open‐ended questions, writing detailed laboratory reports, and documenting unsolicited student reflections in journal entries that comment on apparent gains in CT skills may be a better indication of actual gains in CT skills compared to the actual CCTT test scores.     

Presenting Food Science Effectively

While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for the topic and generate audience interest. This paper provides food science presentation “best practices” based upon the results of the author's 10 y of experience teaching communication skills to 1st‐year graduate students. Topics include development of a “Presentation Inventory” that encourages presenters to consider why they are presenting, who they are presenting to, what information they plan to present, and how they plan to present the information. More specific sections of the paper address presentation introductions and conclusions, developing visual aids, responding to audience questions, flow, pacing, and time management, technological competency, and tips on how to practice a presentation. Such information should be applicable to all types of food science practitioners including undergraduate and graduate students, postdoctoral scholars, teaching and research academics, and government, industrial, and consulting food scientists. An awareness of such “best practices” among presenters of food science information can help raise the bar to improve the quality of contemporary food science presentations.     

Food‐Based Science Curriculum Increases 4th Graders Multidisciplinary Science Knowledge

Health professionals and policymakers are asking educators to place more emphasis on food and nutrition education. Integrating these topics into science curricula using hand‐on, food‐based activities may strengthen students’ understanding of science concepts. The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. Previous studies have shown that students experiencing the FoodMASTER curriculum were very excited about the activities, became increasingly interested in the subject matter of food, and were able to conduct scientific observations. The purpose of this study was to: (1) assess 4th graders food‐related multidisciplinary science knowledge, and (2) compare gains in food‐related science knowledge after implementation of an integrated, food‐based curriculum. During the 2009–2010 school year, FoodMASTER researchers implemented a hands‐on, food‐based intermediate curriculum in eighteen 4th grade classrooms in Ohio (n = 9) and North Carolina (n = 9). Sixteen classrooms in Ohio (n = 8) and North Carolina (n = 8), following their standard science curricula, served as comparison classrooms. Students completed a researcher‐developed science knowledge exam, consisting of 13 multiple‐choice questions administered pre‐ and post‐test. Only subjects with pre‐ and post‐test scores were entered into the sample (Intervention n = 343; Control n = 237). No significant differences were observed between groups at pre‐test. At post‐test, the intervention group scored (9.95 ± 2.00) significantly higher (p = 0.000) than the control group (8.84 ± 2.37) on a 13‐point scale. These findings suggest the FoodMASTER intermediate curriculum is more effective than a standard science curriculum in increasing students’ multidisciplinary science knowledge related to food.     

关于诚信的理论思考

从词源学角度探讨了我国传统文化中的诚信思想以及当代人对诚信的认识。关于诚信的理论还存在争议,非理性选择模型将诚信视为为减少交往复杂性而采取的一种冒险行为;理性选择模型则认为它是一种基于认知上的理性算计。诚信是一种具有复杂结构的人格特质,个体作出诚信行为还受交往对象、情境特点等诸多因素影响。未来的研究应结合我国文化来考察诚信的概念结构、建立过程以及在促进人际和谐中的应用。     

贵州高原山区卫星影像数据的选择问题探讨——以三都水族自治县为例

随着多种遥感卫星的发射成功,有了许多可利用的多传感器、多时相、多分辨率和多光谱遥感影像。针对日益庞大的卫星遥感影像数据,根据具体研究工作的需要,结合贵州高原山区特殊的自然地理条件,从各卫星影像数据的参数、质量、价格、应用等方面结合具体案例加以分析和探讨,对在贵州这一特殊的地形区遥感影像的选择具有一定的参考作用和指导意义。