title: An evaluation of Te Rau Puawai workforce 100: Evaluation overview

authors: Nikora, Linda Waimarie

subjects: Maori students

abstract: In July 2001, the Maori & Psychology Research Unit of the University of Waikato was asked to conduct an evaluation of the Te Rau Puawai programme, a joint venture between the former Health Funding Authority and Massey University. The overall goal of the programme is to contribute at least 100 Maori graduates to the Maori mental health workforce within a five year period. The overall aim of the evaluation was to provide the Ministry of Health with a clearer understanding of the programme including: the perceived critical success factors, the barriers if any regarding Te Rau Puawai, the impact of the programme, the extent to which the programme may be transferable, gaps in the programme, and suggested improvements. Through archival search, questionnaire surveys and interviews, evaluative data was collected from major stakeholders in the Te Rau Puawai programme.

text: An evaluation of Te Rau Puawai workforce 100: Evaluation overview In July 2001, the Maori & Psychology Research Unit of the University of Waikato was asked to conduct an evaluation of the Te Rau Puawai programme, a joint venture between the former Health Funding Authority and Massey University. The overall goal of the programme is to contribute at least 100 Maori graduates to the Maori mental health workforce within a five year period. The overall aim of the evaluation was to provide the Ministry of Health with a clearer understanding of the programme including: the perceived critical success factors, the barriers if any regarding Te Rau Puawai, the impact of the programme, the extent to which the programme may be transferable, gaps in the programme, and suggested improvements. Through archival search, questionnaire surveys and interviews, evaluative data was collected from major stakeholders in the Te Rau Puawai programme.

year: 2002-05-01

title: Iarararararī

authors: Maxwell, Te Kahautu

abstract: Poi. Lyrics composed by Raniera Poihipi rāua ko Te Kahautu Maxwell. Musical score composed by Te Kahautu Maxwell, Pixie Rogers, Tama Hata, Raharuha Mitai, Renee Mitai, Maisey Rika, Ramari Sherman, Te Rina Ransfield. Performed by Ōpōtiki Mai Tawhiti (Kapa Haka group) (4mins)

Waiata Tira: Aroha
Whakaeke: Haere mai rā
Mōteatea: Te Pātere a Te Turuki
Poi: Iarararararī
Waiata ā ringa: Taku Mana Māori Motuhake
Haka: Waiwharangi
Whakawātea: Āio

text: Iarararararī Poi. Lyrics composed by Raniera Poihipi rāua ko Te Kahautu Maxwell. Musical score composed by Te Kahautu Maxwell, Pixie Rogers, Tama Hata, Raharuha Mitai, Renee Mitai, Maisey Rika, Ramari Sherman, Te Rina Ransfield. Performed by Ōpōtiki Mai Tawhiti (Kapa Haka group) (4mins)

Waiata Tira: Aroha
Whakaeke: Haere mai rā
Mōteatea: Te Pātere a Te Turuki
Poi: Iarararararī
Waiata ā ringa: Taku Mana Māori Motuhake
Haka: Waiwharangi
Whakawātea: Āio

year: 2020-02-06

title: Demand equations for qualitatively different foods under fixed-ratioschedules: a comparison of three data conversions

authors: Foster, T. Mary

subjects: fixed-ratio schedules

abstract: Concurrent schedules were used to establish 6 hens’ preferences for three foods. The resulting biases suggested wheat was preferred over honey-puffed and puffed wheat, and puffed wheat was the least preferred food. The hens then responded under fixed-ratio schedules for each food in 40-min (excluding reinforcer time) sessions, with the response requirement doubling each session until no reinforcers were received. At the smaller ratios, the less preferred the food, the faster the hens’ overall response rates (mainly as a result of shorter postreinforcement pauses) and the more reinforcers they received. The relations between the logarithms of the number of reinforcers obtained (consumption) and the response ratio (price) were well fitted by curvilinear demand functions. Wheat produced the smallest initial consumption (ln L), followed by honey-puffed and puffed wheat, respectively. The response requirement at which the demand functions predicted maximal responding (Pmax) were larger for wheat than for the other foods. Normalizing consumption and price, as suggested by Hursh and Winger (1995), moved the data for the three foods towards a single demand function; however, the Pmax values were generally largest for puffed wheat. The results of normalization, as suggested by Hursh and Silberberg (2008), depended on the k value used. The parameter k is related to the range of the data, and the same k value needs to be used for all data sets that are compared. A k value of 8.0 gave significantly higher essential values (smaller a values) for puffed wheat as compared to honey-puffed wheat and wheat, and the Pmax values, in normalized standard price units, were largest for puffed wheat. Normalizing demand by converting the puffed and honey-puffed wheat reinforcers to wheat equivalents (by applying the bias parameter from the concurrent-schedules procedure) maintained separate demand functions for the foods. Those for wheat had the smallest rates of change in elasticity (a) and, in contrast to the other analyses, the largest Pmax values. Normalizing demand in terms of concurrentschedule preference appears to have some advantages and to merit further investigation.

text: Demand equations for qualitatively different foods under fixed-ratioschedules: a comparison of three data conversions Concurrent schedules were used to establish 6 hens’ preferences for three foods. The resulting biases suggested wheat was preferred over honey-puffed and puffed wheat, and puffed wheat was the least preferred food. The hens then responded under fixed-ratio schedules for each food in 40-min (excluding reinforcer time) sessions, with the response requirement doubling each session until no reinforcers were received. At the smaller ratios, the less preferred the food, the faster the hens’ overall response rates (mainly as a result of shorter postreinforcement pauses) and the more reinforcers they received. The relations between the logarithms of the number of reinforcers obtained (consumption) and the response ratio (price) were well fitted by curvilinear demand functions. Wheat produced the smallest initial consumption (ln L), followed by honey-puffed and puffed wheat, respectively. The response requirement at which the demand functions predicted maximal responding (Pmax) were larger for wheat than for the other foods. Normalizing consumption and price, as suggested by Hursh and Winger (1995), moved the data for the three foods towards a single demand function; however, the Pmax values were generally largest for puffed wheat. The results of normalization, as suggested by Hursh and Silberberg (2008), depended on the k value used. The parameter k is related to the range of the data, and the same k value needs to be used for all data sets that are compared. A k value of 8.0 gave significantly higher essential values (smaller a values) for puffed wheat as compared to honey-puffed wheat and wheat, and the Pmax values, in normalized standard price units, were largest for puffed wheat. Normalizing demand by converting the puffed and honey-puffed wheat reinforcers to wheat equivalents (by applying the bias parameter from the concurrent-schedules procedure) maintained separate demand functions for the foods. Those for wheat had the smallest rates of change in elasticity (a) and, in contrast to the other analyses, the largest Pmax values. Normalizing demand in terms of concurrentschedule preference appears to have some advantages and to merit further investigation.

year: 2009