基于多机构案例研究的食品安全课程的开发与评价。

A. Pleitner, T. Chapin, S. Hammons, A. V. Stelten, K. Nightingale, M. Wiedmann, Lynette M. Johnston, H. Oliver
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引用次数: 3

摘要

开发新颖的、引人入胜的食品安全课程是培养本学科专业人才的必要条件。互动式和基于案例的课程鼓励培养识别和预防食源性疾病暴发所必需的批判性思维技能。本研究的目的是评估案例研究模块课程对对食品安全感兴趣的高年级本科生和研究生的有效性。四个独立的案例研究模块由四所大学在一个学期的课程中共同开发和实施。所有个案研究均采用食品安全专业人员在疫情调查中采用的分子和流行病学方法。每个案例研究都基于(i)可疑食源性病原体,(ii)鉴定工具,包括生化测试变异和脉冲场凝胶电泳,多重PCR和/或全基因组测序,以及(iii)可疑地点和公司类型,从农场到生产现场到餐馆。教学前和教学后的评估显示,通过每个模块引入的概念的理解显着增加,总体平均归一化增益为0.32±0.35(15%±19%;N = 60)。制度、教师角色、预分和学习环境都对整体学习效果起着重要作用。本研究为食品安全案例教学提供了一个成功的模式。我们小组制定的指导方针和材料可供其他机构使用。
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Development and Evaluation of a Multi-Institutional Case Studies-Based Course in Food Safety.
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study module-based course for upper division undergraduate and graduate students interested in food safety. Four independent case study modules were developed and implemented by 4 universities working in tandem over a semester course. All case studies incorporated molecular and epidemiological methods employed by professionals in food safety in outbreak investigations. Each case study was based on a (i) suspect foodborne pathogen, (ii) identification tools including biochemical test variations and pulsed field gel electrophoresis, multiplex PCR and/or whole genome sequencing, and (iii) suspect location and company type from farm to production site to restaurant. Pre- and postinstruction evaluations revealed significant increases in understanding of the concepts introduced through each module as demonstrated by overall mean normalized gain of 0.32 ± 0.35 (15% ± 19%; n = 60). Institution, role of instructor, prescore, and learning environment all played a significant role in the effects of overall learning. This study provides a successful model for a case study-based course in food safety. The guidelines and materials developed by our group are available for use by other institutions.
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