The Calorie Count of Evaluation
We all know one kind of answer to the question of the value of evaluations; they can help to improve the evaluands, and/or establish accountability for the expenditure that created or supports or buys the evaluands, and/or increase our knowledge about the evaluands' merit, worth, or significanc...
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The Evaluation Center at Western Michigan University,
2010-08-01T00:00:00Z.
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| Summary: | We all know one kind of answer to the question of the value of evaluations; they can help to improve the evaluands, and/or establish accountability for the expenditure that created or supports or buys the evaluands, and/or increase our knowledge about the evaluands' merit, worth, or significance, etc. Those answers are about the useful functions of evaluation; they're like saying that food can help build bone structure and/or muscle mass and/or brain mass; these are all functions that food performs. But there's a more fundamental and more specific level at which we say that a particular food has a certain calorie count, a certain fat content, a certain sugar content, has some iron or peanut oil or salt in it, etc. That level of analysis-a kind of nitty-gritty or component level-is very valuable for the nutritionist and for many consumer concerns. What is the equivalent of this kind of answer for evaluations? Is this a level of analysis we have been overlooking? |
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| Item Description: | 10.56645/jmde.v6i14.287 1556-8180 |