Culinary Indexing Reference Sources Questionnaire Page: 4
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The following text was automatically extracted from the image on this page using optical character recognition software:
Culinary Indexing Reference Sources Questionnaire
Accompanies "Culinary Indexers' Reference Sources" by Catherine Sassen
Welcome! Before agreeing to participate in this research study, it is important that you
read and understand the following explanation of the purpose, benefits and risks of the
study and how it will be conducted.
Title of Study: Culinary Indexing Reference Sources Survey
Investigator: Catherine Sassen, University of North Texas Libraries
Purpose of the Study: You are being asked to participate in a research study which will
gather recommendations of reference sources for culinary indexing. The results will be
presented at the 2014 Conference of the American Society for Indexing, and will be shared
with the Culinary Indexing Special Interest Group.
Study Procedures: You are being asked to respond to a survey that will take about five to
ten minutes of your time.
Foreseeable Risks: No foreseeable risks are involved in this study.
Benefits: This study may benefit you directly by identifying reference sources that may be
useful in culinary indexing.
Compensation for Participants: None
Procedures for Maintaining Confidentiality of Research Records: The survey is not
collecting any information that can connect your responses to you. The confidentiality of
your individual information will be maintained in any publications or presentations
regarding this study.
Questions about the Study: If you have any questions about the study, you may contact
Catherine Sassen at Catherine.Sassen@unt.edu .
Review for the Protection of Participants: This research study has been reviewed and
approved by the UNT Institutional Review Board (IRB). The UNT IRB can be contacted
at (940) 565-3940 with any questions regarding the rights of research subjects.
Research Participants' Rights: Your participation in the survey confirms that you have
read all of the above and that you agree to all of the following:
* Catherine Sassen has explained the study to you and you have had an opportunity to
contact her with any questions about the study. You have been informed of the possible
benefits and the potential risks of the study.
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Sassen, Catherine. Culinary Indexing Reference Sources Questionnaire, text, 2014; (digital.library.unt.edu/ark:/67531/metadc333021/m1/4/?q=sassen%2C%20catherine: accessed January 24, 2019), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .