Development and use of a computerized system to track the competency development of family medicine residents: analysis of the convergence between system proposals and assessor decisions

In recent decades, a number of training environments have moved toward program approaches targeting the development of competencies. Because of their complexity, monitoring the development of those competencies is a considerable challenge. Our hypothesis is that a computerized system could help overcome this challenge if it is well accepted by its users. We first summarize the context surrounding the implementation of such approaches. Next, we present a computerized assessment system established in the Family Medicine Residency Program of Laval University (Québec, Canada) that we have developed for tracking the development of residents’ competencies. We then present the analysis of interactions between the system and users and the various proposals that were made to improve the system and longitudinal tracking of the development of the targeted competencies. We consider that this research provides useful guidelines for the computerized monitoring of learners' competencies development and for the design of such systems.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

The Wisconsin Card Sorting Test: Split-Half Reliability Estimates for a Self-Administered Computerized Variant

Self-administered computerized assessment has the potential to increase the reach of neuropsychological assessment. The present study reports the first split-half reliability estimates for a self-administered computerized variant of the Wisconsin Card Sorting Test (WCST), which is considered as a gold standard for the neuropsychological assessment of executive functions. We analyzed data from a large sample of young volunteers (N = 375). Split-half reliability estimates for perseveration errors, set-loss errors, and inference errors were all above 0.90. Split-half reliability estimates for response time measures on switch and repeat trials exceeded 0.95. Our results indicated sufficient split-half reliability for a self-administered computerized WCST, paving the way for an advanced digital assessment of executive functions. We discuss potential effects of test formats, administration variants, and sample characteristics on split-half reliability.