Study 1 examined the construct validity of the Strong Interest Inventory and the Study of Values for 695 intellectually talented 13-year-olds. Study 2 consisted of a generalization probe to 695 graduate students enrolled in select universities. This analysis manifested an impressive degree of adolescence-to-adult cross-validation. Well-known preference questionnaires appear to assess meaningful individual differences among intellectually talented young adolescents. How preference assessments may complement routine ability assessments of gifted adolescents and how counselors may use such information to encourage students to take a more active role in their personal development are discussed. The authors also present a methodological application, responsive to R. V. Dawis's (1992) concern about the amount of redundancy in psychological measuring tools.

In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.

A sample of 203 intellectually gifted adolescents (top 1%) were administered the Allport-Vernon-Lindzey (1970) Study of Values (SOV) at age 13; 20 years later, they were administered the SOV again. In this study, researchers evaluated the intra-and interindividual temporal stability of the 6 SOV themes, namely, Theoretical (T), Economic (E), Political (P), Aesthetic (A), Social (S), and Religious (R). Over the 20-year test-retest interval, the SOWs mean and median interindividual correlations for the 6 themes were .37 and .34, respectively. Correspondingly, the mean and median of all 203 intraindividual correlations were .30 and .39. Configural analyses of the most dominant theme at age 13 revealed that this theme was significantly more likely than chance to be dominant or adjacent to the dominant theme at age 33. Adjacency was ascertained through a number of empirically based auxiliary analyses of the SOV, revealing 2 robust gender-differentiating clusters: T-E-P for males and AS -R for females.

The degree to which organizational climate mediates the relationship between human resource practices and customer satisfaction is investigated for 351 small businesses in the same industry. Results indicated support for the hypothesized mediated relationship. The indirect effects of HR practices on customer satisfaction were significant and relatively large while the direct effect was nonsignificant and near zero. The results were supportive of a social context model of the impact of human resource practices on organizational outcomes. Limitations of the study and implications for future research are discussed.

This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.