Effects of arousal on organization of positive and negative affect and cognitions: Application to attitude theory

This study explores the impact of arousal on key relations in attitude theory. Specifically, arousal was hypothesized and found to (a) increase the association between positive cognitions about the consequences of an act and attitudes toward the act and (b) decrease the association between negative cognitions and attitudes, thereby producing positive‐negative asymmetries. No positive‐negative asymmetries were predicted and found, however, for the association between positive or negative affective reactions toward the consequences of the act and attitudes. Finally, arousal was hypothesized and also found to induce a unitization in general affective and cognitive evaluations. High arousal and low arousal were manipulated through the controlled viewing of slides in a fully randomized, two‐group design with measurement error taken into account and electrodermal activity monitored to demonstrate changes in arousal. Subjects were 220 male students who provided judgments, evaluations, and attitudes toward the act of giving blood. Knowledge‐assembly theory and the semantic network theory of memory were used to frame hypotheses that, in turn, are based on a cognitive social learning theory of the self‐regulation of one's emotional states.     

Geriatric Training Needs of Nursing-Home Physicians

Medical care in nursing homes is not provided by board-licensed geriatricians; it mainly comes from physicians in need of educational programs in the field of geriatrics. Such programs, based on curriculum guidelines, should be developed. The purpose of this study was to seek input from nursing home physicians on their perceived needs for training in geriatrics. A mail questionnaire survey was sent to nursing home physicians regarding their opinion on the most needed subjects and preferred training methods. Of the 210 surveys mailed, 132 (63%) were returned. More than a quarter of the respondents had not had any kind of geriatric medical education. A desire for geriatric training was evident, preferably in the form of courses and periodic seminars. Use of medications, infectious diseases, depression, dementia and cardiac disorders were the most important topics indicated by the respondents. These data can be of help in preparing the curriculum for a continuous medical education program in geriatrics, preferably in the form of courses and periodic seminars.     

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.