Psychometric Properties of IRT Proficiency Estimates

Psychometric properties of item response theory proficiency estimates are considered in this paper. Proficiency estimators based on summed scores and pattern scores include non-Bayes maximum likelihood and test characteristic curve estimators and Bayesian estimators. The psychometric properties investigated include reliability, conditional standard errors of measurement, and score distributions. Four real-data examples include (a) effects of choice of estimator on score distributions and percent proficient, (b) effects of the prior distribution on score distributions and percent proficient, (c) effects of test length on score distributions and percent proficient, and (d) effects of proficiency estimator on growth-related statistics for a vertical scale. The examples illustrate that the choice of estimator influences score distributions and the assignment of examinee to proficiency levels. In particular, for the examples studied, the choice of Bayes versus non-Bayes estimators had a more serious practical effect than the choice of summed versus pattern scoring.     

Separating academic and social experience as potential factors in epistemological development

Education has been regarded as the major factor in epistemological development. However, academic and other aspects of educational experience are difficult to disentangle. In the present study, 86 Israeli students in the same selective department differed by whether they had done mandatory army service before the university or would do it after. This difference allowed a comparison between epistemological levels of students with different social experiences but with similar academic experiences. Those with the socially diverse army experience were less likely to have absolutist thinking about everyday knowledge contexts. Those with more years of education had more sophisticated academic-context epistemological beliefs in their discipline only.     

Is Blindness a Handicap?

Michael J. Tobin, Professor of Special Education at The University of Birmingham, argues that the handicapping effects of blindness are specific to certain educational and social contexts. These situations can be identified: the most substantive difficulties being the availability of convergent and complementary information through the various sensory channels, and the depressed speeds of information processing.     

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.