Enhancing Motivation to Complete Math Tasks Using the High-Preference Strategy

2009 ◽  
Vol 44 (3) ◽  
pp. 146-150 ◽  
Author(s):  
Devender R. Banda ◽  
Rose Marie Matuszny ◽  
William J. Therrien
Keyword(s):  
High Preference ◽  
Math Tasks

Choking under Pressure in Complex Math Tasks: When Does it Occur and Why?

2002 ◽  
Author(s):  
Sian L. Beilock ◽  
Catherine A. Kulp ◽  
Thomas H. Carr
Keyword(s):  
Choking Under Pressure ◽  
Math Tasks

scholarly journals Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2491
Author(s):  
Dominika Głąbska ◽  
Dominika Skolmowska ◽  
Dominika Guzek
Keyword(s):  
Secondary School ◽  
Food Choice ◽  
Food Preference ◽  
Food Preferences ◽  
Food Choices ◽  
Population Based ◽  
School Students ◽  
High Preference ◽  
Quota Sampling ◽  
Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

Motivation Matters: Three Strategies to Support Motivation and Engagement in Mathematics

2021 ◽  
pp. 105345122199480
Author(s):  
Stephanie Morano ◽  
Andrew M. Markelz ◽  
Kathleen M. Randolph ◽  
Anna Moriah Myers ◽  
Naomi Church
Keyword(s):  
Academic Success ◽  
Students With Disabilities ◽  
Mathematics Classroom ◽  
Self Regulation ◽  
Token Economy ◽  
Self Monitoring ◽  
High Preference ◽  
Motivation And Engagement ◽  
Behavior Specific Praise ◽  
Attentive Behavior

Motivation and engagement in mathematics are important for academic success and are sometimes compromised in students with disabilities who have experienced a history of frustration and failure. This article explains how general and special education teachers can implement three research-supported strategies for boosting motivation and engagement for elementary students with or at risk of emotional and behavioral disorders (EBD) in the mathematics classroom. The strategies include (a) reinforcing engagement and motivation in mathematics using behavior-specific praise and token economy systems; (b) teaching self-monitoring and self-regulation strategies to promote attentive behavior and academic achievement; and (c) using the high-preference strategy to build behavioral momentum and support completion of nonpreferred tasks.

scholarly journals Computational study of productive and non-productive cycles in fluoroalkene metathesis

2015 ◽  
Vol 11 ◽  
pp. 2150-2157 ◽  
Author(s):  
Markéta Rybáčková ◽  
Jan Hošek ◽  
Ondřej Šimůnek ◽  
Viola Kolaříková ◽  
Jaroslav Kvíčala
Keyword(s):  
Computational Study ◽  
Catalytic Cycle ◽  
Dft Study ◽  
Cross Metathesis ◽  
High Preference ◽  
The Cross

A detailed DFT study of the mechanism of metathesis of fluoroethene, 1-fluoroethene, 1,1-difluoroethene, cis- and trans-1,2-difluoroethene, tetrafluoroethene and chlorotrifluoroethene catalysed with the Hoveyda–Grubbs 2nd generation catalyst was performed. It revealed that a successful metathesis of hydrofluoroethenes is hampered by a high preference for a non-productive catalytic cycle proceeding through a ruthenacyclobutane intermediate bearing fluorines in positions 2 and 4. Moreover, the calculations showed that the cross-metathesis of perfluoro- or perhaloalkenes should be a feasible process and that the metathesis is not very sensitive to stereochemical issues.

scholarly journals Effects of various sugar feeding choices on survival and tolerance of honey bee workers to low temperatures

2017 ◽  
Vol 49 (1) ◽  
Author(s):  
H.F. Abou-Shaara
Keyword(s):  
Honey Bees ◽  
Low Temperatures ◽  
Sugar Feeding ◽  
Sugar Syrup ◽  
High Preference ◽  
Feeding Type ◽  
Honey Bee Workers ◽  
Feeding Choices ◽  
Bee Colonies ◽  
Mean Time

Beekeepers usually supply their colonies with alternatives to nectar (i.e. sugar feeding) during dearth periods of the year, especially cold times of winter. The objective of the study was to determine the best substances to feed bees to enhance the tolerance and survival of honey bees (<em>Apis</em> <em>mellifera</em> L.) to low temperatures. Seven feeding choices were compared under laboratory conditions. These feeding choices were: sugar syrup, liquid honey, creamed honey, honey candy, sugar candy, honey jelly, and honey/sugarcane juice jelly. The results showed that the number of bees attracted to each feeding choice was influenced significantly by feeding type. Worker bees were attracted to all feeding choices and showed a high preference to creamed honey, honey jelly or honey/juice jelly. The tolerance of honey bees to low temperature was enhanced when bees were fed on creamed honey, sugar syrup or honey candy. The mean time at which 50% of bees were able to survive ranged from 3 days (unfed bees) to 15.8 days (honey candy group). The survival rate of worker bees was highest when they fed on honey candy, creamed honey or sugar candy. In light of this study, creamed honey or honey candy can be considered the best feeding choices for bee colonies during winter to enhance their survival and tolerance to low temperatures.

scholarly journals Trichogramma ostriniae Is More Effective Than Trichogramma dendrolimi As a Biocontrol Agent of the Asian Corn Borer, Ostrinia furnacalis

Insects ◽  
2022 ◽  
Vol 13 (1) ◽  
pp. 70
Author(s):  
Yu Wang ◽  
Yang-Yang Hou ◽  
Giovanni Benelli ◽  
Nicolas Desneux ◽  
Asad Ali ◽  
...  
Keyword(s):  
Biocontrol Agent ◽  
Developmental Time ◽  
Economic Losses ◽  
Ostrinia Furnacalis ◽  
Female Progeny ◽  
Corn Borer ◽  
High Preference ◽  
Asian Corn Borer ◽  
Biocontrol Potential ◽  
Trichogramma Dendrolimi

The Asian corn borer (ACB), Ostrinia furnicalis, is a serious corn pest in south-east Asia, causing huge economic losses every year. Trichogramma dendrolimi and Trichogramma ostriniae, two egg parasitoids, have previously been identified as key biological control agents. To determine the age impact of ACB eggs on their effective biocontrol potential, herein we compared the biological parameters (i.e., number of parasitized eggs, emergence, developmental time, and sex ratio) of both parasitoids on ACB eggs of various ages (i.e., 0–4, 4–8, 8–12, 12–16, 16–24, 24–36, and 36–48 h old), respectively. Our results showed that the age of ACB eggs had a significant impact on the parasitization activity of T. dendrolimi in both choice and no-choice conditions. Trichogramma dendrolimi preferred to parasitize 0–8-h-old ACB eggs, and its parasitization dramatically declined on ACB eggs older than 8 h under choice and no-choice conditions. On the other hand, T. ostriniae showed high preference to parasitize all tested ACB egg ages. The age of ACB eggs had no significant impact on the parasitization of T. ostriniae under choice and no-choice conditions. Furthermore, the female progeny of T. dendrolimi decreased as the age of ACB increased, while no differences were found in female progeny of T. ostriniae. Trichogramma ostriniae also developed faster on each ACB egg age group in comparison with T. dendrolimi. Overall, the age of ACB eggs had a significant impact on T. dendrolimi performance, leading us to conclude that T. ostriniae is more effective than T. dendrolimi as a biocontrol agent of the ACB.

scholarly journals KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Nugroho Setya Budi ◽  
Yhulia Praptiningsih ◽  
Maryanto Maryanto
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Starch Content ◽  
Chemical Properties ◽  
Loaf Volume ◽  
Potato Flour ◽  
Organoleptic Characteristics ◽  
High Preference ◽  
Banana Flour ◽  
Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

scholarly journals Rancangbangun Starter Elektrik Portabel untuk Mesin Traktor Tangan

2020 ◽  
Vol 40 (1) ◽  
pp. 48
Author(s):  
Geraldo Adinugra Rimartin ◽  
Bambang Purwantana ◽  
Radi Radi
Keyword(s):  
Performance Test ◽  
Transmission Mechanism ◽  
Power Requirement ◽  
Rotating Speed ◽  
Turn On ◽  
Starter Motor ◽  
High Preference ◽  
Work Accident ◽  
Set Up ◽  
Main Components

Indonesian farmers used to utilize crank to turn on hand tractor machine till today. It may make operators weariness and potentially raised work accident. The purpose of this study was to design a portable electric starter for hand tractor machine. Moreover, the study was addressed to evaluate the performance of the design. The minimum rotational speed (n) and initial torque (T) in decompression and non decompression conditions were adopted to calculate the minimum power (P) requirement. The minumum power of decompression and non decompression were 572.78 watts (≈ 0.74 hp) and 841.75 watts (≈ 1.09 hp), respectively. These values used as a reference in determining the main components, namely the wet type 12 volt battery and the serial type direct current starter motor. The next step, set up additional components, transmission mechanism, as well as concept of portable electric starter. The design was realized by construction and assembly process. A performance test was carried out on the prototype. The performance test of non decompression showed 1.88 seconds for working time, 264.56 Joules for workload (operator), 363.20 rpm for rotating speed and 0.68 watt hours for power requirement. Overall, application portable electric starter indicated better performance than crank. This study proved a high preference of operator on application of portable electric starter in decompression conditions.

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