Runninhead: Test Construction

Food Safety Techniques Deborah Aderin, RN, BSc Molloy Colle e

! Test Construction

Testin is the "rocess of #a$in ob%ecti&e %ud #ent re ardin the e'tent to (hich the contents #eet or fail the stated ob%ecti&es) *ts+ #easures the quality, "erfor#ance and reliability of the contents) The basis of all testin is the learnin outco#es) The "ur"oses of testin are co##unication, #oti&ation identification and deter#ination of rade and student understandin ) Co##unication con&eys the i#"ortant infor#ation to the students, (hich (ill then #oti&ate the students to study, understand and retain the infor#ation) *dentification of deficiencies deter#ines further learnin or re#ediation) The teacher deter#ines final rade and identify the stren th and the (ea$ areas of the curriculu# ,-er#ann . /aberson, !0012 3earnin ob%ecti&es or "erfor#ance ob%ecti&es are brief, clear s"ecific state#ents of (hat learners (ill be able to "erfor# at the conclusion of instructional acti&ities) *t ste#s fro# course ob%ecti&es, (hich reflects the course oals and outco#es) *ts+ stated in ter#s of student outco#es because it infor#s the students the standard and e'"ectation of the course) *t is fra#e(or$ for e&aluatin the students understandin of the course content and "ro ress ,-er#ann . /aberson, !0012) Bloo#+s ta'ono#y is a classification syste# of educational ob%ecti&es based on the le&el of the student understandin necessary for achie&e#ent or #astery) Bloo# identified three do#ains of learnin : Co niti&e, affecti&e, and 4sycho#otor) Co niti&e do#ain or $no(led e e#"hasi5es intellectual ca"ability and #ental s$ills6 the affecti&e do#ain or attitude describes the feelin s, #oti&ation and beha&iors6 and "sycho#otor or s$ills do#ain focus on #anual or "hysical s$ills ,Bloo#, 11782) !

9 Test Construction Bloo#+s co niti&e do#ain has si' different sta es in learnin , na#ely $no(led e, co#"rehension, a""lication, analysis, synthesis, and e&aluation) :no(led e e'hibits "re&iously learned #aterials by recallin facts ter#s, basic conce"ts and ans(ers Co#"rehension de#onstrates understandin of facts and ideas, by or ani5in , co#"arin , translatin , i&in descri"tions and statin #ain ideas) A""lication is sol&in "roble#s by a""lyin acquired $no(led e, facts techniques and rules in a different (ay) Analysis is e'a#inin and brea$in infor#ation into "arts by identifyin #oti&es or causes6 #a$in inferences and findin e&idence to su""ort enerali5ations) Synthesis is co#"ilin infor#ation to ether in a (ay by co#binin ele#ents in a ne( "attern or "ro"osin alternati&e solution) ;&aluation is the usin a standard a""raisal to #a$e %ud #ents about the &alue of ideas, #aterials or #ethods (ithin an area) *n creatin the test question, the teacher (ill identify the content, ob%ecti&es, beha&ior, and s$ills that need to be tested usin the blue"rint as a uide) :no(in the "o"ulation of the learners is a $ey factor in creatin a test question) *n addition, ha&in an idea of the learners readin le&el, &isual acuity, health status and attention s"an re#ain i#"ortant ,4hye, 111<2) * (ill be usin $no(led e and a""lication do#ain in for#ulatin the questions for the food Safety class)

= Test Construction Test 1) The reco##ended te#"erature of the refri erator at ho#e> a) 70 de rees Fahrenheit b) =0 de ree Fahrenheit c) <0 de ree Fahrenheit d) 100 de ree Fahrenheit *f a cuttin board is used in #y ho#e to cut ra( #eat, "oultry, or fish and it is oin to be used to cho" another food , the board is: a) reused as is b) (i"ed (ith a da#" cloth c) (ashed (ith soa" and hot (ater and the saniti5ed d) $e"t in the frid e * clean #y $itchen counters and other surfaces that co#e in contact (ith food (ith: a) (ater b) hot (ater and soa" c) hot (ater, soa", then bleach solution d) bleach and (ater The last ti#e * handled ra( #eat, "oultry, or fish, * cleaned #y hands after(ards by: a) (i"in the# on a to(el b) risin the# under hot , cold or (ar# ta" (ater c) (ashin (ith soa" and (ar# (ater d) alcohol (i"es Fish, #eat and "oultry "roducts are defrosted in #y ho#e by: a) settin the# on a counter b) "lacin the# in the frid e c) #icro(a&in d) lea&in it in the sun ?hat are the basic ste"s for (ashin hands> a) (ash thorou hly (ith (ater and dry b) a""ly soa", (ash thorou hly, rinse and use "a"er to(els c) a""ly soa", (ash thorou hly d) (ash (ith alcohol and dry ?hat is the reason for dryin your hands after (ashin the#> a) so that you don+t dri" (ater e&ery(here b) because er#s are easily s"read (ith (et hands c) your hands are sli""ery (et you (ill not be able to hold $itchen utensils d) to $ee" your s$in fresh *t is i#"ortant to "re"are food usin the reco##ended te#"erature because: a) it hel"s to "re&ent food "oisonin b) (ell coo$ed foods loo$ better c) coo$ed food tastes better

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7 Test Construction d) the te#"erature (ill increase the food aro#a 1) The best (ay to ensure that you don+t contract food borne illness fro# e s is to : a) (ash e s thorou hly before coo$in a) coo$ e s thorou hly before eatin b) buy only bro(n e s c) #i'in ra( e (ith #il$ before drin$in 10) *t is i#"ortant to use se"arate cuttin boards for ra( foods and ready to eat foods: a) (ill "re&ent s"read of bacteria b) (ill fasten coo$in ti#e c) to reduce dishes to be (ashed d) to delay coo$in ti#e

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?hich of the follo(in should be considered (hen sho""in for foods to "re&ent food borne illness: a) (ra" "erishable ite#s so that %uices don+t dri" onto other food ite#s b) sho" early in the #ornin c) "urchase only can foods d) sho" early in the #ornin 1!) To eli#inate har#ful er#s fro# fresh fruits and &e etables you should: a) Soa$ the# in (ar# (ater b) ?ash the# in &ery hot (ater c) ?ash the# under cold runnin (ater d) ?ash the# (ith bleach and (ater 19) Ao( can you tell if food has enou h bacteria to cause food "oisonin > a) *t (ill s#ell b) *t (ill ha&e a different color c) Bou can+t it (ill a""ear nor#al d) ;at a (hole "late of the food 1=) Safe #ethods for tha(in foods include all of he follo(in e'ce"t: a) tha(in under cold runnin (ater b) tha(in in the #icro(a&e c) tha(in in the sin$ of (ar# (ater d) lea&e it out for 1!hours 17) ?hen you ha&e food "oisonin the best thin to do is to a) See$ i##ediate #edical attention b) Stay in your bed until you feel better c) Aa&e a si" of alcohol d) Drin$ iced cold (ater

8 Test Construction References Bloo#, B)S), , ;d2) ,11782) Ta'ono#y of ;ducational -b%ecti&es: The classification of educational oals) Ne( Bor$: Mc$ay -er#an, M . :)/aberson ,!0012) ;&aluatin and Testin Nursin ;ducation) Ne( Bor$: S"rin er 4ublishin 4hye, /)D),11<<2) Aandboo$ of Classroo# Assess#ent) San Die o, CA: Acade#ic 4ress