Exploring the influence of course elements and emotional connection to content on students’ approaches to learning in an introductory food science and human nutrition course

Q2 Social Sciences Journal of Food Science Education Pub Date : 2020-03-04 DOI:10.1111/1541-4329.12180
Shelly J. Schmidt
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引用次数: 7

Abstract

Researchers have identified three approaches to learning—surface, strategic, and deep. These approaches are influenced by various contextual and student factors, including teaching methods, assessments, and relevance to future career. The global objective of this study was to explore the influence of course elements and students’ emotional connection to section content on students’ approaches to learning in an introductory Food Science and Human Nutrition course. Students completed two questionnaires for the Nutrition and Health (NH) and Composition and Chemistry (CC) course sections: (a) Entwistle's ASSIST Inventory and (b) a questionnaire developed to assess students’ perceived usefulness of assignments, learning resources, and emotional connection to section content. Students’ approaches to learning did not significantly differ between NH and CC sections, with the majority reporting use of strategic or deep approaches. Generally, positive correlations were obtained for learners who used the deep and strategic approaches and their perceived usefulness of assignments and learning resources. In stark contrast, negative correlations were identified for learners who used the surface approach and their perceived usefulness of learning resources and assignments. Regarding emotional connection to section content, compared to learners who used the deep and strategic approaches, learners who used the surface approach did not enjoy and felt anxious about learning the content in both sections. Furthermore, based on regression analysis, the surface learning approach was a predictor for low exam scores in both sections. Based on these findings, instructors should implement practices in course design, instructional methods, and assessment strategies that help students choose deep and strategic approaches to learning, while minimizing surface approaches.

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探讨在食品科学与人类营养入门课程中,课程元素与内容的情感连结对学生学习方法的影响
研究人员已经确定了三种学习方法——表面学习、战略学习和深度学习。这些方法受到各种环境和学生因素的影响,包括教学方法、评估以及与未来职业的相关性。本研究的总体目标是探讨课程元素和学生对部分内容的情感联系对学生在食品科学与人类营养入门课程中学习方法的影响。学生们完成了营养与健康(NH)和组成与化学(CC)课程部分的两份调查问卷:(a)恩特威斯尔的ASSIST清单;(b)一份调查问卷,用于评估学生对作业、学习资源和对部分内容的情感联系的感知有用性。学生的学习方法在NH和CC部分之间没有显着差异,大多数报告使用策略或深度方法。一般而言,使用深度和策略性方法的学习者与他们对作业和学习资源的感知有用性呈正相关。与之形成鲜明对比的是,使用表面教学法的学习者与他们对学习资源和作业的有用性的感知呈负相关。在与章节内容的情感联系方面,与使用深度策略方法的学习者相比,使用表面方法的学习者对学习两个章节的内容并不享受,而且感到焦虑。此外,基于回归分析,表面学习方法是两个部分考试成绩较低的预测因子。基于这些发现,教师应该在课程设计、教学方法和评估策略方面实施实践,帮助学生选择深入和战略性的学习方法,同时尽量减少表面方法。
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来源期刊
Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
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期刊介绍: The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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Issue Information Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology Next steps Student perspectives of various learning approaches used in an undergraduate food science and technology subject Grab the opportunity
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