US Air Force Pilot Selection and Training Methods

Most educational models that prescribe teaching and training methods to groom school children into innovators fail to take a deeper view of engineering design methodology. Yet others tend to ignore the importance of human values which must be an integral part of any innovative design process.Â In this paper, We would first disaggregate design capabilities into its constituent capabilities, namely, exploring, creating and converging capabilities, which we need to master to produce better products and services, and then show how the cognitive and affective skills proposed by Benjamin Bloom, and Anderson and Krathwohl in their educational models can directly and significantly contribute to these constituent capabilities. With an improved understanding of the eco-system needed for better design solutions, we suggest that the present education systems, especially in developing countries, be critically reviewed and reoriented from the perspective of producing quality innovative designers, regardless of the problem area.Â Â

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Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ◽

10.36339/je.v4i1.266 ◽

2020 ◽

Vol 4 (1) ◽

pp. 39

Author(s):

Hasnidar Hasnidar ◽

Andi Tamsil ◽

Andi Akram

Keyword(s):

Food Products ◽

Target Group ◽

Training Methods ◽

Food Ingredients ◽

Fresh Fish ◽

The Public ◽

Inappropriate Use ◽

Salted Fish ◽

Extension Activity ◽

And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

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