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This study aims to examine the experience of 31 university students who were issued tablet PCs for their use during an academic year. The primary research problem which drove this project revolved around the student perceptions of the benefits of technology to provide opportunities to restructure their learning experiences.

The students were surveyed twice during the year and they were invited to participate in either individual interviews or a series of focus groups. A number of lectures were also visited and observed. The survey results provided quantitative data regarding student usage of the technology. The interviews, focus groups and observed classes provided data around the reasons why the students used the technology in the ways they did.

Little evidence was found to support a contention that meaningful learning with technology had occurred and, in spite of their comfort and familiarity with the technology, there is no evidence of changing attitudes with respect to meaningful learning on the part of the students surveyed in this study.

A major application of this should be directed towards similar studies focused on combining the redefinition usage potential of new touch interface‐driven devices, such as the iPad, with a new pedagogical approaches to support learners to use the technology as cognitive tools.

It is important to note that the introduction of a new technology, even if it makes a wide variety of affordances available for use, cannot by itself, instigate redefinition of learning tasks to allow for meaningful learning to occur.

This chapter explores issues of quality teaching, learning, and assessment in higher education courses from the perspective of teaching fully online (polysynchronous) courses in undergraduate and graduate programs in education at a technology university in Ontario, Canada. Online courses offer unique opportunities to capitalize on students’ and professors’ digital capabilities gained in out-of-school learning and apply them to an in-school, technology-enabled learning environment. The critical and reflective arguments in this paper are informed by theories of online learning and research on active learning pedagogies.

Digital technologies have opened new spaces for higher education which should be dedicated to creating high-quality learning environments and high-quality assessment. Moving a course online does not guarantee that students will be able to meet the course outcomes more readily, however, or that they will necessarily understand key concepts more easily than previously in the physically copresent course environments. All students in higher education need opportunities to seek, critique, and construct knowledge together and then transfer newly-acquired skills from their coursework to the worlds of work, service, and life. The emergence of new online learning spaces helps us to reexamine present higher education pedagogies in very deliberate ways to continue to maintain or to improve the quality of student learning in higher education.

In this chapter, active learning in fully online learning spaces is the broad theme through which teaching, learning, and assessment strategies are reconsidered. The key elements of our theoretical framework for active learning include (1) deliberate pedagogies to establish the online classroom environment; (2) student ownership of learning activities; and (3) high-quality assessment strategies.

Online education with Internet technology has been used extensively in post‐secondary education, but it is relatively new in schools. It has considerable potential for enhancing teaching/learning in both traditional schools and home‐schooling. Describes research conducted in Alberta where online education in schools is more common than in any other Canadian province. Semi‐structured interviews were held with 13 teachers from four online schools. Although they reported increased workloads and stress associated with added responsibilities for authoring online courses, providing technological support, and enhancing their technological skills, the teachers perceived many benefits of online education. However, improvements in the scope and reliability of technology and better access to digital educational content are required to realize the full potential of online education in schools. The information presented has relevance to school systems in many countries. It also relates to the rapidly evolving role of technology in education for all ages.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

It's probably been at least a decade since any strategist actually believed he'd spend the rest of his career plotting the campaign of a great corporate army—from a nearby ridge.

The Librarians of Glasgow University since 1641 are identified, and their periods of office summarised and assessed as far as information allows. The terms of appointment in early years and pattern of town and university alternating nominations are outlined, and the gradual development of the post into that of a professional librarian in the twentieth century is illustrated.

Many traditional library practices are currently being re‐examined in response to the technological changes that are taking place in libraries. Additionally, pervasive budget reductions require the scrutiny of service patterns in an effort to find those that most efficiently and best serve the user. No area is more affected by these pressures than public services—both technology and budget restrictions are challenging traditional reference service. Asking why we do what we do in regard to the ready reference collection is a good place to start rethinking our libraries' practices.

OUR article on Colonial Libraries in the March issue has been much appreciated and has already led to a good deal of correspondence on the subject. A letter has reached us from Mr. H. Rutherford Purnell, of the Public Library of South Australia at Adelaide, which proves how very deeply he is interested in our affairs over here. We print it on another page and trust that somebody will take it upon themselves to answer his many queries in the same kindly spirit as they are asked.