IDEALS Home University of Illinois at Urbana-Champaign logo The Alma Mater The Main Quad

Implementing experiential learning activities in a large enrollment introductory food science and human nutrition course

Show full item record

Bookmark or cite this item: http://hdl.handle.net/2142/5406

Files in this item

File Description Format
PDF Bohn and Schmidt 2008.pdf (6MB) Bohn & Schmidt 2008 Journal of Food Science Education Article PDF
Title: Implementing experiential learning activities in a large enrollment introductory food science and human nutrition course
Author(s): Bohn, D.M.
Contributor(s): Schmidt, S.J.
Subject(s): food science experiential learning
Abstract: Experiential learning activities are often viewed as impractical, and potentially unfeasible, instructional tools to employ in a large class. Research has shown, though, that the metacognitive skills that students utilize while participating in experiential learning activities enable students to assess their true level of understanding and mastery for the subject matter. The objective of this study was to evaluate whether students in a large (~660 person) Introduction to Food Science and Human Nutrition (FSHN 101) course improved their understanding of dietary intake and food safety after participating in two experiential learning activities developed for these course topics. The first activity, completed during class, asked students to select one day’s worth of food from a list of menu choices, calculate the nutritional value of their food choices, and then compare their daily nutritional intake to the dietary reference intakes for their gender, age category and health status. The second activity, completed via the course website, asked students to complete one food safety survey prior to the commencement of the course’s food microbiology section to assess the students' personal food safety behaviors and a second survey upon completion of the section to assess students' knowledge of recommended food safety practices. Students were asked to evaluate both the cognitive and affective aspects of the experiential learning activities by completing a reflective questionnaire after participating in each activity. Overall, students' responses revealed that the activities were effective learning tools and that the students liked engaging with the material on a personal application level. A Poster version of this article can be found in the IDEALS SoTL Presentations and Posters folder.
Issue Date: 2008
Publisher: Blackwell Publishing
Citation Info: Journal of Food Science Education, 7(1):5-13
Genre: Article
Type: Text
URI: http://hdl.handle.net/2142/5406
Publication Status: published or submitted for publication
Peer Reviewed: is peer reviewed
Date Available in IDEALS: 2008-05-20
 

This item appears in the following Collection(s)

Show full item record

Item Statistics

  • Total Downloads: 288
  • Downloads this Month: 1
  • Downloads Today: 0

Browse

My Account

Information

Access Key