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dc.contributor.authorLeveritt, M
dc.contributor.authorBall, L
dc.contributor.authorDesbrow, J
dc.date.accessioned2017-05-03T15:28:16Z
dc.date.available2017-05-03T15:28:16Z
dc.date.issued2013
dc.date.modified2014-03-24T04:49:14Z
dc.identifier.issn1541-4329
dc.identifier.doi10.1111/1541-4329.12009
dc.identifier.urihttp://hdl.handle.net/10072/56478
dc.description.abstractThe aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review. Twenty-five Masters level Nutrition and Dietetics students participated in individual semistructured interviews to evaluate the experiential learning activity. Interview transcripts were analyzed thematically using a constant comparative approach. Students perceived that the experiential learning activity successfully increased their understanding of the special diet they had been allocated, but learning from reviewing other students' journal posts was less effective. They also felt better able to relate to the challenges facing future patients when receiving prescribed diets. The level of engagement and enjoyment resulting from the activity was more variable with some students finding the challenge of the activity a burden despite reporting good learning outcomes. Further evaluation of this approach to nutrition education in other areas is warranted.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.format.extent375394 bytes
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.language.isoeng
dc.publisherInstitute of Food Technologists
dc.publisher.placeUnited States
dc.relation.ispartofstudentpublicationN
dc.relation.ispartofpagefrom56
dc.relation.ispartofpageto60
dc.relation.ispartofissue3
dc.relation.ispartofjournalJournal of Food Science Education
dc.relation.ispartofvolume12
dc.rights.retentionY
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics not elsewhere classified
dc.subject.fieldofresearchEducation systems
dc.subject.fieldofresearchSpecialist studies in education
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode321099
dc.subject.fieldofresearchcode3903
dc.subject.fieldofresearchcode3904
dc.titleStudents’ Perceptions of an Experiential Learning Activity Designed to Develop Knowledge of Food and Food Preparation Methods
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.rights.copyright© 2013 Blackwell Publishing. This is the pre-peer reviewed version of the following article: Students’ Perceptions of an Experiential Learning Activity Designed to Develop Knowledge of Food and Food Preparation Methods, Journal of Food Science Education, Vol. 12(3), 2013, pp. 56-60, which has been published in final form at dx.doi.org/10.1111/1541-4329.12009.
gro.date.issued2013
gro.hasfulltextFull Text
gro.griffith.authorDesbrow, Jane M.
gro.griffith.authorBall, Lauren E.


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