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.     

Gelatin‐Filtered Consommé: A Practical Demonstration of the Freezing and Thawing Processes

ABSTRACT: Freezing is a key food processing and preservation technique widely used in the food industry. Application of best freezing and storage practices extends the shelf‐life of foods for several months, while retaining much of the original quality of the fresh food. During freezing, as well as its counterpart process, thawing, a number of critical physiochemical processes take place, including freeze concentration and freezing‐point depression. As a start to understanding the complexities associated with frozen foods, Food Science students should be able to describe and explain what occurs during the freezing and thawing of an aqueous solution. A modern cooking technique, gelatin‐filtered consommé, illustrates all of the phenomena associated with the freezing and thawing processes in a memorable, edible, hands‐on fashion.     

HACCP在灵芝酒生产中的应用

针对食品企业对食品质量与安全性的特别要求,利用食品安全管理体系,为生产灵芝酒的企业实行HACCP建立一套食品安全管理模型,通过危害分析确定9个关键控制点,为企业提高产品质量及安全性与增强市场竞争力提供理论依据.     

Building face,construct, and content validity through use of a modified Delphi: adapting grounded theory to build an environmental field days observation tool

Environmental field days offer a distinct opportunity to connect students with science and the environment. The literature on field days, informed by research on field trips, provides a framework for best practices. If there are best practices, however, then presence or lack of the practice should have a discernable impact on the outcomes of the field day and should be measurable and some of them should be observable. The Delphi process was modified to ground the theory and to end the Delphi using a subset of the panel in a face‐to‐face meeting to move from consensus to instrument construction. This paper describes the process and shows a summary of the findings of each of the rounds of the Delphi. The use of a Delphi method for determining consensus around the validity of the theory emerging from the research and literature on field days was appropriate and shows that this type of testing against grounded theory can prove useful for building measures to test the emergent theoretical constructs. Modifying the Delphi to focus on the theoretical constructs emerging from the initial analysis allowed the process to function as a true Delphi and eliminated the long process of construct identification.     

Calculating the power of alternative choices by school leaders for improving student achievement

This paper addresses a wicked problem faced by leaders wanting to be evidence informed in their choices of school improvement priorities and the most productive leadership practices to enact in pursuing those priorities. While local contexts will always be central to these choices, results of research ought to provide useful points of departure. But determining what relevant evidence recommends, local context aside, is far more difficult that the admonition to be ‘evidence informed’ seems to imply and the research community has offered few systematic solutions to the problem. This paper offers one possible solution, the calculation of ‘Power Indices’ using, for the purposes of illustration, evidence about the effects of a selected set of potential school improvement priorities (teachers’ emotions) on student learning, in combination with evidence about the effects on teacher emotions of a selected set of transformational leadership practices. Results argue for the value of a unique line of future research enabling school leaders to make choices about both school improvement priorities and how they might best pursue those priorities that systematically reflect the results of relevant evidence.     

Assessment of Student Engagement: An analysis of trends

Quality is a multi-dimensional concept and embraces all functions and activities of higher education (academic programs, research, and community services) in all their features and components. Traditionally quality was a measure of resources and reputation. In recent years there has been a shift in emphasis to institutional best practices such as setting high expectations, providing involving settings, inclusive learning environments and forms of pedagogy that enhance student learning and development. The concept of student engagement is thus receiving increased attention globally as it is viewed as an important element in assessing and improving institutional effectiveness. Trend and longitudinal analyses, as employed in this study, allow an institution to monitor change or stability in performance over time. They assist in determining whether a certain policy or initiative prompted desirable change and in assessing the impact of improvement initiatives such as accreditation.     

Assessment of Student Engagement: An analysis of trends

Quality is a multi-dimensional concept and embraces all functions and activities of higher education (academic programs, research, and community services) in all their features and components. Traditionally quality was a measure of resources and reputation. In recent years there has been a shift in emphasis to institutional best practices such as setting high expectations, providing involving settings, inclusive learning environments and forms of pedagogy that enhance student learning and development. The concept of student engagement is thus receiving increased attention globally as it is viewed as an important element in assessing and improving institutional effectiveness. Trend and longitudinal analyses, as employed in this study, allow an institution to monitor change or stability in performance over time. They assist in determining whether a certain policy or initiative prompted desirable change and in assessing the impact of improvement initiatives such as accreditation.

     

Childcare Food Handling Employees’ Perceived Barriers and Motivators to Follow Food Safety Practices

Each year millions of children are enrolled in center-based childcare. Childcare employees are tasked with handling over half the children’s weekly meals. Proper food handling practices are crucial in mitigating this high-risk population’s risk of foodborne illness. The purpose of this study was to identify childcare food handling employees’ (n?=?278) perceived barriers and motivators to follow recommended food safety practices. Six important barriers and 14 key motivators to following recommended food safety practices were identified. Important barriers pertained to time restraints, workloads, and lack of understanding of the importance of following proper food safety practices. Key motivators were focused on children’s safety, available supplies, communication, and food safety training/information. Employee and facility characteristics were shown to influence perceived importance of barriers and motivators to following food safety practices. Childcare directors should review scheduling and job duties of employees as the majority of identified barriers focused on “work pace” and “time restraints.” Directors should also attempt to increase food safety communication through practical situational training, written food safety policies, and use of food safety signage to increase understanding of the importance of proper food safety practices. Ensuring proper supplies are available is necessary.     

An assessment of ESL writing placement assessment

What are the best assessment practices for ESL and international students who must be placed into first-year composition courses at both two- and four-year institutions in the United States? In this article, I examine this issue in three ways. First, I enumerate the stances in the literature; following that I submit results of preliminary research which questions modes of writing assessment and their relationship to final grades in composition classes. Finally, I present results of an internet search of one set of prominent American institutions’ placement practices. From this data, it might be inferred that we use multiple instruments to place ESL students into composition classes rather than resorting to a multiple-choice test (especially a standardized instrument) as the sole means of determining placement.My primary purposes in this paper are to argue that second language composition specialists need to examine our placement practices and aim for a reconciliation of these practices with our classroom pedagogies. Further, if we are not involved in placement decisions at our various institutions, we must strive to be included in important decisions concerning our students and to be advocates for second language writers.     

Implementation of best practices for online teaching and learning in an online institution

The article documents the creation of and rationale behind best practices to maintain high performance for teaching and learning at an online university. The grassroots involvement of faculty, building on best practice efforts that guided faculty in the past, the effort to engage the full faculty in the review of documents describing best practices that were generated by a team of faculty, and the support for implementation of best practices to maintain high performance for Capella University faculty are described.     

苯酚分光光度法测定食品中硝酸盐与亚硝酸盐

将苯酚法分光光度法应用于硝酸盐和亚硝酸盐含量的测定,并对测定条件进行了优化．结果表明：硝酸盐的回归方程Y=97．636X-2．1459,相关系数为0．9986,检出限为0．25μg/mL,精密度为0．424％;亚硝酸盐的回归方程Y=74．093X-0．7929,相关系数为0．9982,检出限为0．61μg／mL;硝酸盐和亚硝酸盐加标回收率为91．6％-104％．该方法简化操作过程,结果准确可靠,适用于多种食品基质中亚硝酸盐和硝酸盐的分析．     

Assessing and Addressing Safe Food Handling Knowledge,Attitudes, and Behaviors of College Undergraduates

ABSTRACT: The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self‐reported behaviors indicated that they were not actually engaging in safe food handling practices. Students were particularly lacking knowledge with respect to proper temperatures for cooking, reheating, and refrigerating foods. The data were further analyzed to determine differences in food safety knowledge and practices between populations of different demographics within the students. Differences were found between male and female students, Caucasian and Asian students, and students who had worked in food service compared with those who had not. A final aspect of this study evaluated the effectiveness of a social marketing campaign to increase awareness of safe food handling practices among college undergraduates. A cross‐sectional, quasi‐experimental, pre‐ and posttest design was used. Following the baseline knowledge survey described previously, a social marketing campaign developed for young adults was implemented on the campus over a 4‐wk period that included promotional events and incentives. Postcampaign survey results indicated increases in food safety knowledge, attitudes, and behaviors, particularly with respect to appropriate temperatures for cooking and refrigeration and found that e‐mails and posters may be effective ways to communicate food safety messages to this population.     

Engaging Criminal Justice Students through Service Learning

The increasing popularity of service learning has led to the implementation of the pedagogy across educational levels and disciplines. Evidence of its utilization in criminal justice education spans two decades, most of which include case studies of service-learning courses or projects. These examples of service-learning implementation seem to serve as a best practices guide for other faculty and researchers interested in adopting the pedagogy. By examining responses to offender populations and policy areas by students (n = 37) involved in a service-learning course, the current research adds to this “best practices” approach and is intended to instigate further examination of the benefits of service learning for criminal justice students and the discipline.     

An examination of twenty literacy, science, and mathematics practices used to educate students who are deaf or hard of hearing

The results of a multistep process to begin identifying best practices in deaf education are presented. To identify current practices, a survey was conducted of the literature, the Web sites of professional organizations, and states' education Web sites, which yielded a number of commonly discussed practices. Ten of the more highly cited practices in literacy instruction and 10 of the more highly cited practices in science and mathematics instruction were identified for additional scrutiny. Hundreds of articles were examined to identify research support for the 20 identified practices. Some practices had adequate research support; others had minimal support. The authors identify each of the 20 practices, describe the practice, present a summary of the literature that was examined, and rate the usefulness of the knowledge base relative to a "best practice" designation.     

Reflections on “recognition and development of academic talent in educationally disadvantaged students”

The challenge for school administrators is to direct system-wide initiatives that redefine leadership in ways that support the use of proven practices and link administrative interventions to increased educational achievement for each student who has a disability and for all the students who are in their charge. Leadership that embraces evidence-based practices promises new opportunities for collecting and using data related to student achievement, and determining which leadership practices contribute toward positive student outcomes. Responsive administrative interventions that support teaching and learning, system-wide progress monitoring, and collaborative problem-solving, are suggested as methods for promoting effective school outcomes for all students. This discussion proposes that administrators who organize teams to implement responsive leadership interventions, strategies for system-wide progress monitoring, and problem-solving, create cultures for data-based decisions that link leadership initiatives to instruction and learning outcomes for students who have disabilities.     

Implementing Student‐Centered Learning Practices in a Large Enrollment,Introductory Food Science and Human Nutrition Course

Informed by the latest research on how people learn, effective teachers address both aspects of the teaching–learning equation—they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of student‐centered learning practices on students’ perceptions of their ability to learn, specifically in a large enrollment, introductory food science and human nutrition course. Featured student‐centered learning practices included required assignments, optional study tools, and supplemental learning resources. A mixed method survey instrument with 5‐point Likert scales and qualitative, open‐ended questions was used to determine students’ (1) use of optional study tools and supplemental learning resources; (2) perceptions as to the quality and impact of required assignments, optional study tools, and supplemental learning resources to enhance their ability to learn; (3) perceptions as to the usefulness of required assignments, optional study tools, and supplemental learning resources to help them perform better in this course; and (4) overall satisfaction, as a learner, in this course. Overall, students identified study guides (developed using Bloom's taxonomy action verbs) (Mean = 4.34), microthemes (Mean = 4.27), and quizzes (Mean = 4.11) as the most beneficial resources to enhance their learning of the course material. Overall, 85% of students said they were extremely or very satisfied as learners in the course and nearly 75% of the students said the student‐centered learning practices should be offered to future FSHN 101 students.     

A Criticism of Tests Requiring Alternative Responses

ABSTRACT

Different approaches and methodologies for entrepreneurship education have been introduced for schools. However, a better theoretical and empirical understanding of the antecedents of entrepreneurship education is needed. The authors analyze what entrepreneurship education practices are used in schools and what role the school and the teacher are playing in determining the entrepreneurship education practices. The data cover school levels from basic to upper secondary education. The findings indicate that the training teachers have received in entrepreneurship seems to be the main factor determining the observable entrepreneurship education provided by the teachers. Further studies on the antecedents of entrepreneurship education are encouraged.