Cooperative learning on an international masters

Postgraduate taught provision in Anglophone higher education contexts is becoming increasingly populated by cohorts of students from a wide range of linguistic, cultural and educational backgrounds. However, the voices of these students on their learning experiences remain largely unheard. Little previous research exists on the experiences of higher degree students as they participate in group work in multi-cultural settings. This study investigates the perspectives of students from a variety of educational backgrounds on their experiences of cooperative learning in multi-national groups on a Masters programme at a UK university. Seven focus groups were conducted with students from a range of countries including Confucian Heritage Cultures (CHC) and non-CHC backgrounds. Students perceived group work as often lacking adequate structure, leading to feelings of confusion and insecurity. While it was apparent that a complex interplay of cultural, cognitive, and linguistic factors impacted on the functioning of collaborative learning, the data highlighted the need to provide students with more structure and guidance for cooperative learning environments and the importance of creating intercultural learning opportunities for students to better understand the impact of cultural backgrounds on approaches to cooperative learning in multi-national situations

Evaluation of a Hot Print System for the development of latent fingermarks on thermal paper:a pseudo-operational trial

Enhancement of latent fingermarks on thermal paper poses a number of problems when using traditional methods used for porous substrates due to blackening of the thermal layer as a result of polar solvents present within the reagents and high temperatures oxidising the acid/dye complex. Thus, methods which prevent such reactions are favoured for the development of latent prints on said substrates. A comparative pseudo-operational trial using UV, Hot Print System (HPS), ninhydrin and ThermaNIN was performed on 1000 thermal paper substrates gathered from various sources. The results indicated that the most effective method was an acetone pre-wash followed by ninhydrin. The sequence of HPS-ninhydrin was similarly effective when compared to ninhydrin as a sole technique. ThermaNIN produced fewer marks than ninhydrin but was superior to HPS. Whilst the HPS developed some fingermarks, there was only a very small number of marks uniquely developed by it.</p

Domestic Cooking and Food Skills: A Review

Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012 ; Reicks et al. 2014 ) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998-2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design

The development and validation of measures to assess cooking skills and food skills

BACKGROUND: With the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels. METHODS: Two measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students, both 'Food preparation novices' and 'Experienced food preparers', and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson's correlations, factor analysis, and Cronbach's alphas, with a significance level of 0.05. RESULTS: Both measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure's Cronbach's alpha's ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices' and 'Experienced food preparers.' CONCLUSIONS: The cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence

Auto-aggregation in zoospores of <i>Phytophthora infestans</i>:the cooperative roles of bioconvection and chemotaxis

Phytophthora infestans is a highly destructive plant pathogen. It was the cause of the infamous Irish potato famine in the nineteenth century and remains to this day a significant global problem with associated costs estimated at $3 billion annually. Key to the success of this pathogen is the dispersal of free-swimming cells called zoospores. A poorly understood aspect of zoospore behaviour is auto-aggregation—the spontaneous formation of large-scale patterns in cell density. Current competing hypotheses suggest that these patterns are formed by one of two distinct mechanisms: chemotaxis and bioconvection. In this paper, we present mathematical and experimental results that together provide strong evidence that auto-aggregation can only result from a combination of these mechanisms, each having a distinct, time-separated role. A better understanding of the underlying infection mechanisms of P. infestans and potentially other Phytophthora species will in the longer term lead to advances in preventative treatment and thus potentially significant savings in socio-economic costs