15133 research outputs found
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Eyes and the Impossible
No full texthttps://digitalcommons.montclair.edu/iapc_middlegrades_gallery/1006/thumbnail.jp
AntGrasshopper1
No full texthttps://digitalcommons.montclair.edu/iapc_nature_animals_gallery/1003/thumbnail.jp
GrasshopperPinkney
No full texthttps://digitalcommons.montclair.edu/iapc_nature_animals_gallery/1006/thumbnail.jp
Ant and Grasshopper Emberley
No full texthttps://digitalcommons.montclair.edu/iapc_picturebook_gallery/1003/thumbnail.jp
Greta Thunberg
No full texthttps://digitalcommons.montclair.edu/iapc_picturebook_gallery/1018/thumbnail.jp
Hurricane
No full texthttps://digitalcommons.montclair.edu/iapc_picturebook_gallery/1021/thumbnail.jp
Resisting Invisibility: Teacher Perspectives on New Jersey\u27s Asian American and Pacific Islander (AAPI) Curriculum Mandate
No full textSince the COVID-19 pandemic, there has been a significant increase in anti-Asian hate across the country. As a result, more researchers and educators are calling for accurate and positive representation of Asian Americans and Pacific Islanders (AAPIs) at schools and the US at large. In 2022, New Jersey became the second state in the nation after Illinois to mandate school districts to include AAPI history and contributions in the K-12 Social Studies curriculum. However, there is still limited research on how to enact an AAPI-inclusive curriculum in US schools. Using a basic qualitative design, this study aimed to gather perspectives and insights from nine K-12 educators in a New Jersey school district concerning the AAPI-inclusive curriculum
Effect of Gluten-free Ingredients Substitutions on the Antioxidant Potential of Antioxidant-Rich Baked Goods
Full text linkA growing interest in functional and gluten-free products has been seen due to possible health benefits for consumers. Antioxidants inclusion can play a pivotal role in not only nutritionally providing benefits within bakery products but also help consumers in potentially mitigating oxidative stress. PURPOSE: To investigate ingredient interactions between antioxidant-rich ingredients, functional and composite flours towards antioxidant potential of the bakery products after thermal degradation. MATERIALS AND METHODS: Three antioxidant potent ingredients (cocoa, garlic powder and blueberries) were utilized with a combination of gluten-free and composite flours (brown rice, sorghum, whole wheat and cassava) to develop brownies, garlic and blueberry bread samples. Additionally, tapioca starch was used as a stabilizer in gluten-free goods. The samples were baked at 375 F for 35 mins before being lyophilized. Lyophilized samples were extracted for phenolics, and the extracts were assessed using Trolox Equivalent Antioxidant Capacity (TEAC) assay for antioxidant potential assessment. One way ANOVA with Tukey’s test was performed to determine significant differences among Trolox levels for baked samples. A Chi-square test was used to determine agreement between expected and observed values for gluten-free products. Finally, a regression analysis was performed to model the relationship between fruit puree and antioxidant potential levels. RESULTS: Highest antioxidant potential was observed in Sorghum based brownies (SFB) (9.500 ± 0.122 mmol TE/100 ml wet weight p \u3c 0.05) followed by brown rice flour brownies (BRFB) (6.964 ± 0.224 mmol TE/100 ml wet weight). Garlic bread samples also witnessed enhanced antioxidant potential with sorghum flour and garlic combinations but could not establish statistical significance. A paired t-test confirmed synergistic effects in sorghum, brown rice brownies and brown rice and sorghum-tapioca garlic breads. Tapioca starch showed a dilution effect by diminishing TEAC values. A strong correlation between blueberry puree and TEAC values was demonstrated (R2 = 0.651, p \u3c 0.001). CONCLUSIONS: Findings suggest enhanced antioxidant potential by blending antioxidant-rich ingredients with gluten-free and functional flours. This indicates better ingredient interactions implicating nutritional and functional bakery products with cleaner labels to the baking industry if emphasized on also comprehending the role of yeast, sugars and fats role towards its antioxidant capacity. Additionally, sensory evaluation and in-vivo studies might be required to evaluate the sensory attributes and bioavailability of bioactive compounds for consumer marketability
Planted, Not Buried: The Narratives of Faculty Commitment Among African American Women Counselor Educators
Full text linkAfrican American Women Descendants of the U.S. Enslaved (AAWDUSE) remain underrepresented within counselor education, despite their long-standing contributions to labor, caregiving, and leadership. This dissertation examined how AAWDUSE counselor educators describe their experiences within CACREP-accredited programs and how those experiences inform their commitment to faculty roles. Grounded in Black Feminist Thought and Social Cognitive Career Theory, this qualitative critical narrative inquiry engaged eleven AAWDUSE faculty members across varied academic settings. Using the metaphor of a tree, six central themes emerged that reflect the complex nature of their commitment: what it looks like, how it was shaped, and how it is sustained. These themes included Ancestral Legacy, Ties to Past and Future, Core Identity Development, Active Dissonance, Visible Expressions of Commitment, and Direct Micro-Expressions of Commitment. These narratives illuminate how participants’ personal and professional identities are deeply intertwined, offering a multifaceted understanding of faculty commitment that is historically informed, emotionally complex, and shaped by both internal values and institutional structures. The findings offer important implications for counselor education, the broader sociopolitical climate, and future research aimed at transforming academic systems and supporting the long-term presence of historically excluded faculty