Improved Accountability Disclosures by Canadian Universities*

Canadian university disclosures have been tracked from 1988 to 2000 using the modified accountability disclosure (MAD) index developed by Coy, Dixon, and Tower (1993) and Coy, Tower, and Dixon (1993) in their study of New Zealand universities. During the first eight years of the period under investigation, there was very little change in accountability disclosures. However, for the periods ending in 1997 through 2000, there has been a statistically significant annual improvement. This paper examines the reasons for these changes as indicated in the interviews with the presidents, or their designates, of Canadian universities. Factors include increased fund raising by the universities and pressures by the public and governments for universities to become more accountable, while a change in accounting pronouncements appears to have had little effect.     

Public and Private Pension Spending: Principles,Practice and the Need for Reform

This paper surveys the issue of public spending on pensions. Drawing on evidence from systems around the world, but particularly in Britain, we outline the arguments for different types of public and private provision of pension income and consider how far they go towards meeting the objectives of pension provision. We discuss past trends in spending and look at future projections.     

Partially defatted soy flour effects on sensory and physical characteristics of baked products

Physical and sensory characteristics of quick breads (e.g. muffins) formulated to contain 0%, 40%, 50% or 60% of partially defatted soy flour substituted for wheat flour were evaluated. As defatted soy flour levels increased, muffin batter linespread, baked volume, peak height at the crown and lightness (L* value) decreased while baked product air cell number, redness and yellowness (a* and b* values), crust surface unevenness, graininess, aftertaste, tenderness and moistness increased. Results indicate that partially defatted soy flour substituted for wheat flour at high levels in muffins adversely affected both physical and sensory characteristics.