Relationship of Physique and Developmental Level to Physical Performance

Abstract

A study was made of the relationship of physique and developmental level, determined by use of the Wetzel Grid, to performance of junior high boys on four fitness tests: pull-ups, 50-yd. dash, standing broad jump, and softball throw. Subjects of different physique groups (heavy, medium, and thin) who were alike developmentally (accelerated, normal, and retarded) differed more markedly in performance than did subjects of different developmental levels who were alike with regard to physique. Subjects who were medium in physique and normal in development were the best performers. Subjects of heavy physique (many overweight) were the poorest performers. This would seem to indicate the need for a restudy of classification methods, particularly when norms are to be used for evaluating performance.     

Key Educational Factors in the education of students with a medical condition

The education of children with a medical condition represents a unique educational context. The key educational factors that can help these children continue their education despite the burdens associated with their illness were discussed and analysed by a pool of experts for an EU funded project. In this context, relationships, making sense and constructing knowledge, assuming roles in front of others, metacognition, individualities and inter‐institutional communication emerged as the 6 Key Educational Factors (KEF) that are crucial for the education of this vulnerable population. The implications of the KEFs for home and hospital education are discussed, with a particular focus on practices that meet the relational and communicational needs of these children. Specific recommendations for the practice, policy, and research regarding these KEF within this unique educational context are presented.     

What do educational tests test? 1

Helping students to obtain command of important areas of human knowledge is the primary job of the schools. Most of the tests used in education are intended to indicate how well this job has been done, through the joint efforts of students and teachers. In order to do this job educators must determine what areas of knowledge are most worth teaching, and how to manage the process of instruction so that it will be learned. Learning is only part of living, but it is the part for which schools were established. Tests do not test native intelligence, at least not directly. They do not predict future achievement precisely. They continue to be used extensively despite some opposition from humanists, liberals and other critics, and some interference from educational mystics.     

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

ABSTRACT: 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^® is a profession that links skills of culinary arts and food science and technology in the development of food products. An online survey was created asking RCA members from all 6 membership categories (Associate, Affiliate, Chef, Culinology, Food Science and Technology (FS&T), and Student) to rate their knowledge level based on a 7‐point scale and agreement to importance in job performance based on a 5‐point Likert scale for each competency statement. RCA participant's (N = 192) survey results were analyzed using SPSS for Windows version 13.0 at a significance level of P < 0.05. Statistical survey validation grouped all 43 competency statements into 8 factors (groupings) according to level of competency proficiency (opposed to the 7 groups each competency was originally designated by the RC A) and into 9 factors according to job success. Results suggest that Chef Members know “Culinary Arts” best and FS&T members know “Food Science” best. A gap analysis determined what competency factors were low in knowledge level yet important to job success for each membership category. Chef members have a lower level of knowledge in “Product Development,”“Food Science,” and “Quality Assurance” factors; however, the factors are important to job success. FS&T members have a lower level of knowledge in “Nutrition” yet identified the factor important to job success. An opportunity exists to improve educational efforts for specific membership categories.