Editor's Notes     

Elizabeth Boling 《TechTrends》2006,50(2):2-2

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The rewarding effects of number and surface area of food in rats     

Devina Wadhera  Lynn M. Wilkie  Elizabeth D. Capaldi-Phillips 《Learning & behavior》2018,46(3):242-255

Visual cues have an important role in food preference for both rats and humans. Here, we aim to isolate the effects of numerosity, density, and surface area on food preference and running speed in rats, by using a forced-choice maze paradigm. In Experiment 1, rats preferred and ran faster for a group of multiple smaller pellets rather than a single large pellet, corroborating previous research (Capaldi, Miller, & Alptekin Journal of Experimental Psychology: Animal Behavior Processes, 15(1), 75–80, 1989). Further experiments tested the prevailing hypothesis that multiple food pieces are more reinforcing because they occupy a larger surface area. Experiment 2 controlled for numerosity by utilizing a continuous food: mashed potatoes flattened to cover a larger surface area or rounded into a ball. The rats preferred and ran faster for the flattened potatoes, suggesting surface area plays a role in quantity estimations. Finally, in Experiment 3, rats displayed no preference or difference in running speed between a group of scattered and clustered pellets when number of pellets were kept constant. Taken together, these results suggest that density has an important role in food perception—that is, the rewarding effect of higher numerosity or larger surface area is removed when the food does not fill out the entire space. Alternative explanations and implications for human diet are discussed.  相似文献   

Sensory integrative therapy as an intervention procedure with Grade One “at risk” readers ‐‐ a three year study     

Lorraine M. Grimwood  Elizabeth M. Rutherford 《International Journal of Disability, Development & Education》1980,27(1):52-61

The study was concerned with assessing the effectiveness of sensory integrative therapy as an intervention method on a group of grade one children ‐‐ predicted to be “at risk” for later reading failure. Following two half‐hour therapy sessions per week over twenty‐four weeks, the experimental group performed significantly higher than the control group on measures of reading ability. These gains were maintained over a two‐year non‐intervention period.  相似文献   

Cheating or cheated? Surviving secondary exit exams in a neoliberal era     

Elizabeth Buckner  Rebecca Hodges 《Compare》2016,46(4):603-623

Cheating on exams is a rampant and highly developed practice among youth in the Arab world, often involving elaborate networks, advanced technology and adult authorities. Rather than viewing cheating as mere laziness or immorality, this article interrogates the social meanings of cheating by comparing the practices and discourses of cheating on high-stakes high school exit exams – the tawjihi in Jordan and the Baccalauréat in Morocco. Using informal networks to obtain higher grades, and thereby better futures, cheating is one way youth contest the putative meritocracy of the state to reclaim a sense of control over their lives. Ironically, cheaters develop twenty-first century skills of collaboration, networking and creativity outside the school in order to evade the nation’s formal system of educational sorting. We argue that cheating illuminates the declining effectiveness of the public school in the nation-building project and the simultaneous emergence of the outcomes-oriented ‘neoliberal student’.  相似文献   

Editor's Notes     

Elizabeth Boling 《TechTrends》2006,50(1):2-3

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Thinking with Spinoza about education     

Elizabeth de Freitas  Sam Sellar  Lars Bang Jensen 《Educational Philosophy and Theory》2018,50(9):805-808

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Breaking the tyranny of office hours: Overcoming professor avoidance     

Elizabeth K. Briody  Angela Goldenstein  Edward J. Berger 《European Journal of Engineering Education》2019,44(5):666-687

ABSTRACT

Studies have found that Faculty–Student Interaction (FSI) has many positive benefits for students including academic support, professional development, mentoring, and career planning. Research-intensive universities exhibit the lowest levels of faculty–student interaction within higher education. This article utilises qualitative methods to explore faculty, student, and staff perceptions of faculty–student interactions, particularly those that take place out of the classroom, at a research-intensive public U.S. university. We identify social distance between faculty and students based on unequal status within a rigid, hierarchically-organised culture as a key barrier to FSI. We then discuss methods that some of the faculty in our study used to mitigate their social distance with students in an effort to increase FSI.  相似文献   

    

Elizabeth Boling 《TechTrends》2004,49(1):2

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The use of career information delivery systems in the states     

Mary Elizabeth McCormac 《Journal of Career Development》1988,14(3):196-204

Conclusion The ever increasing demands on guidance and counseling programs has added new responsibilities to the tasks of the counselor specifically in the area of career development. Along with this increase in responsibility, the issue of accountability has been added. Career information delivery systems assist the counselor in meeting the need for accurate, relevant occupational and educational information that can be disseminated in a timely efficient manner. Therefore, CIDS should be a vital part of all comprehensive career guidance and counseling programs.Mary Elizabeth McCormac is an Occupational Information System Specialist, National Occupational Information Coordinating Committee, Washington, D.C.  相似文献   

Conditioning with taste as the CS in conditioned flavor preference learning     

Elizabeth D. Capaldi  Martin J. Hunter  Sandra A. Lyn 《Learning & behavior》1997,25(4):427-436

There appear to be unconditioned affective reactions to the four basic tastes: liking for sweet and salt and disliking for sour and bitter. We attempted to modify these reactions by pairing the tastes with calories and with sweeter tastes. Differing sucrose concentrations were ineffective in reversing the preference for salt over citric acid or for saccharin over quinine. We could, however, reverse the preference for salt over citric acid, producing an actual preference for sour over salt, by using sucrose and saccharin as the reinforcers. The initial reactions to tastes could also be modified by reducing the initial difference in affect produced by the tastes through mixing both tastes with sucrose.  相似文献