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Mahamadou Cheick Diarra 《International Review of Education/Internationale Zeitschrift für Erziehungswissenschaft/Revue internationale l'éducation》2011,57(1-2):145-159
Training the trainers: its role in high-quality adult education ?C This article is about the crucial role of instructor training; it discusses the implications for the quality of adult learning and education. The documents arising out of CONFINTEA V and VI, the Hamburg Declaration, the Agenda for the Future and the Belém Framework for Action all recognise the critical role played by facilitators and adult instructors in the quality of adult learning and education. However, all over the world, they are undertrained and poorly paid by comparison with their counterparts in the formal education sector. In West Africa, where the average literacy rate is 20%, the situation of these facilitators and instructors and the conditions in which they work are becoming alarming, particularly since actors?? expectations of them are constantly increasing. This article aims to clarify the most important reasons for this marginalisation and then provides some key pieces of guidance on how to move forward in terms of the political context, the literate environment, skills and languages, curricula, teaching methods and learner needs, materials, monitoring and evaluation and research. 相似文献
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In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption.Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal. 相似文献
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