ABSTRACT
Evaluation should be seen as a process of knowledge production, which rests on the use of rigorous empirical enquiry. Evaluation will be worth the investment of time and money if the knowledge produced is reliable, responsive to the needs of policy and program stakeholders, and can be applied by these stakeholders. Many cereals have a very short list of ingredients, indicating they are fairly close to their original, unprocessed counterparts in terms of nutritional characteristics. The value position of the evaluator was translated into the selection of four characteristics for each cereal: fibre, fat, sugar and sodium. Fournier D. M. argues that this logic is appealing because of its generality. Fournier notes that the logic can be applied within different fields, by which she means product evaluation, program evaluation, policy evaluation and personnel evaluation, which we would prefer to label as ‘assessment’ or ‘appraisal’.
