No abstract

The purpose of this quasi‐experimental study was to investigate the effectiveness of two compe tency‐based inservice workshops for home economics teachers in Maryland. Teachers enrolled in a family relations workshop served as the control group. Forty‐six teachers and 839 of their students participated in the study. The competency‐based inservice workshops were effective in increasing knowledge, making atti tudes more positive, and increasing time spent individualizing instruction. The 3‐week workshop was more effective than the 1‐week workshop, and teachers who spent more time individualizing instruction were perceived by their students as more concerned. Teachers in the experimental and control groups showed similar mean levels of commitment, and commitment did not change significantly over the time of the study.

No abstract

Data from three experimentssuggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone. Of the factors measured on anterior, middle, and posterior sections in the loin, only tenderness and flavor of the LD were similar for all three sections in all three experiments. The middle section lost less weight during cooking, produced the most press fluid, and was the least tender in all experiments. The anterior section required significantly longer total cooking time than middle or posterior sections, whereas there was no factor in which the posterior section usually differed from the other two sections.