Effects of Self-Assessment and Successive Approximations on “Knowing” and “Valuing” Selected Keyboard Skills

1997 ◽  
Vol 45 (2) ◽  
pp. 273-281 ◽  
Author(s):  
Marilyn J. Kostka

The purpose of this study was twofold: (1) to investigate the relationship between college students' perceptions of “knowing” and “valuing” five selected skills on the piano, and (2) to determine whether a successive-approximations approach to learning the skills plus selfe-evaluation would affect students' perceptions of “knowing” and “valuing ” Thirty-two music majors enrolled in piano classes served as subjects for this investigation, which was a pretest-posttest design and covered one academic semester (15 weeks). Results indicated that students' self-evaluations were strongly correlated to their posttest perceptions of “knowing” and that knowledge and valuing became more closely associated following specific instructional and self-assessment procedures. An important aspect of this study was that it defined five areas of keyboard instruction that could be broken down into smaller, observable units before demonstration of the whole skill.

Author(s):  
Irina Plotka ◽  
Nina Blumenau ◽  
Dmitry Igonin ◽  
Aleksandra Bolshakova

The research aim is to study the relationships between implicit and explicit healthy or unhealthy food related cognitions. Research questions: (1) Is there a relationship between the results of measurements of healthy or unhealthy food related cognitions by implicit and self-assessment procedures? (2) How are healthy or unhealthy food related implicit and explicit cognitions and somatic properties (weight, height, body mass index (BMI), age, sex) related? (3) What common factors underlie the relationship between implicit and explicit healthy or unhealthy food related cognitions and somatic properties? (4) What contribution to food related implicit cognitions is made by explicit attitudes (preference of healthy or unhealthy food, the recentness of consumption, awareness of healthy or unhealthy food, sensations of taste) and somatic properties? (5) What contribution to each food related explicit cognition is made by food related implicit cognitions, the other food related explicit cognitions and somatic properties? Method. Participants – 83 students, aged 19-35, M = 25.75, SD = 4.63 years. Measurements: the specially designed IAT and corresponding self-assessment procedures. Results. There is a relationship between the results of implicit and explicit measurements. The main contribution to implicit preference for food is made by the weight, sex and explicit preference, based on recentness of its consumption. 


2001 ◽  
Author(s):  
Sarah E. A. Nielsen ◽  
Amanda Luthe ◽  
Elizabeth Rellinger

2006 ◽  
Author(s):  
Samantha J. Simmons ◽  
Leslie Calderon ◽  
Quingnan Zhou ◽  
Stephanie Padilla ◽  
Sheila K. Grant

2011 ◽  
Author(s):  
Ling-Lun Chien ◽  
Marty Sapp ◽  
Jane P. Liu ◽  
Steve Bernfeld ◽  
Steffanie J. Scholze ◽  
...  

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