Alien Registration- Green, Martha (Presque Isle, Aroostook County)

https://digitalmaine.com/alien_docs/33553/thumbnail.jp

THE MEASUREMENT OF THE INSTRUCTOR VARIABLE IN THE INSTRUCTIONAL PROCESS BY A RANK ORDER, FORCED CHOICE PROCEDURE ALONG FIVE BASIC DIMENSIONS

In the present study, a rating of professors as a variable in the learning process through a dimension rank order technique was made by 316 undergraduate students. An instructor evaluation instrument was used. This instrument was administered to students who were asked to rank order their professors on five basic dimensions of instruction. The rank ordering demonstrated meaning in standard scores among instructors by a paired comparison transformation, and since parameters (a complete department) were used, absolute values were obtained. There was clear evidence to indicate that students could reliably and significantly discriminate between instructors on five basic dimensions of instruction. IT was shown that students could significantly differentiate between instructors, revealing consistent preferences, i.e., rater agreement on the rank order of an instructor on a given dimension. Profiles of instructors were derived from the constructed tables, thus it was determined that instructors could be assessed by this technique providing feedback to the instructor of his relative strengths and presenting objective data which could be used as a vital part of evaluation instructors on their teaching ability and in assessing the overall functioning of the instructional process in the University

Accommodating Students with Dietary Restrictions and Food Allergies

When working with students with dietary restrictions and/or food allergies who are requesting specific accommodations, collaboration between disability services and on-campus dining services is essential. April Beckwith, Student Accessibility Services coordinator at Clemson University, and Martha Green, registered dietitian with Aramark, will share their efforts to create a streamlined, multi-tiered process for accommodating students with dietary restrictions and/or food allergies. Participants will leave with a better understanding of how to collaborate with campus stakeholders, as well as suggestions for creating a systematic process for accommodating these students holistically