A Comparison of the Professional Concerns of Traditionally Prepared and Alternatively Licensed New Teachers

Jeffrey C. Wayman; Ann M. Foster; Corinne Mantle-Bromley; Carol Ann Wilson

doi:10.1353/hsj.2003.0005

A Comparison of the Professional Concerns of Traditionally Prepared and Alternatively Licensed New Teachers

The High School Journal ◽

10.1353/hsj.2003.0005 ◽

2003 ◽

Vol 86 (3) ◽

pp. 35-40 ◽

Cited By ~ 14

Author(s):

Jeffrey C. Wayman ◽

Ann M. Foster ◽

Corinne Mantle-Bromley ◽

Carol Ann Wilson

Keyword(s):

New Teachers ◽

Traditionally Prepared ◽

Alternatively Licensed

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Two Approaches for New Teachers

Contemporary Psychology ◽

10.1037/0012219 ◽

1973 ◽

Vol 18 (9) ◽

pp. 426-427

Author(s):

STEPHEN R. DEANE

Keyword(s):

New Teachers

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Resource Manual for New Teachers of High School Psychology

PsycEXTRA Dataset ◽

10.1037/e502072017-001 ◽

2014 ◽

Keyword(s):

High School ◽

School Psychology ◽

New Teachers ◽

Resource Manual

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Changing the Composition of Beginning Teachers: The Role of State Alternative Certification Policies

Educational Policy ◽

10.1177/08959048211015612 ◽

2021 ◽

pp. 089590482110156

Author(s):

Christopher Redding

Keyword(s):

Beginning Teachers ◽

Alternative Certification ◽

New Teachers ◽

State Level ◽

Schools And Staffing Survey ◽

Selective Colleges ◽

Nationally Representative ◽

Alternate Routes ◽

The Relationship

Drawing on nationally representative data from six cohorts of beginning teachers from the Schools and Staffing Survey and the National Teacher and Principal Survey, this study applies a difference-in-differences research design to examine the relationship between changes to state-level alternative certification policies and the characteristics of new teachers. The introduction of alternate routes into teaching is associated with an increase in the fraction of new teachers of color in a state and the new teachers who graduated from selective colleges. No evidence was found of a relationship with the relative share of male teachers or teachers of in-demand subjects.

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Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial

British Journal Of Nutrition ◽

10.1017/s0007114520005036 ◽

2020 ◽

pp. 1-31

Author(s):

Anna M.R. Hayes ◽

Fanny Gozzi ◽

Aminata Diatta ◽

Tom Gorissen ◽

Clay Swackhamer ◽

...

Keyword(s):

Gastric Emptying ◽

Pearl Millet ◽

Octanoic Acid ◽

Crossover Trial ◽

Normal Weight ◽

Glycaemic Response ◽

Continuous Glucose Monitor ◽

Gastric Emptying Rate ◽

White Rice ◽

Traditionally Prepared

Abstract In a previous trial in Mali, we showed traditional pearl millet couscous and thick porridge delayed gastric emptying (~5 h half-emptying times) in a normal weight population compared to non-traditional carbohydrate-based foods (pasta, potatoes, white rice; ~3 h half-emptying times), and in a gastric simulator we showed millet couscous had slower digestion than wheat couscous. In light of these findings, we tested the hypothesis in a normal weight U.S. population (n=14) that millet foods would reduce glycaemic response (continuous glucose monitor), improve appetitive sensations (Visual Analog Scale ratings), as well as reduce gastric emptying rate (13C octanoic acid breath test). Five carbohydrate-based foods (millet couscous – commercial and self-made, millet thick porridge, wheat couscous, white rice) were fed in a crossover trial matched on available carbohydrate basis. Significantly lower overall glycaemic response was observed for all millet-based foods and wheat couscous compared to white rice (p≤0.05). Millet couscous (self-made) had significantly higher glycaemic response than millet couscous (commercial) and wheat couscous (p<0.0001), but as there were no differences in peak glucose values (p>0.05) an extended glycaemic response was indicated for self-made couscous. Millet couscous (self-made) had significantly lower hunger ratings (p<0.05) and higher fullness ratings (p<0.01) than white rice, millet thick porridge, and millet couscous (commercial). A normal gastric emptying rate (<3 h half-emptying times) was observed for all foods, with no significant differences among them (p>0.05). In conclusion, some traditionally prepared pearl millet foods show the potential to reduce glycaemic response and promote satiety.

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