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151.
Ellen S. Goldey Clarence L. Abercrombie Tracie M. Ivy Dave I. Kusher John F. Moeller Doug A. Rayner Charles F. Smith Natalie W. Spivey 《CBE life sciences education》2012,11(4):353-363
We transformed our first-year curriculum in biology with a new course, Biological Inquiry, in which >50% of all incoming, first-year students enroll. The course replaced a traditional, content-driven course that relied on outdated approaches to teaching and learning. We diversified pedagogical practices by adopting guided inquiry in class and in labs, which are devoted to building authentic research skills through open-ended experiments. Students develop core biological knowledge, from the ecosystem to molecular level, and core skills through regular practice in hypothesis testing, reading primary literature, analyzing data, interpreting results, writing in disciplinary style, and working in teams. Assignments and exams require higher-order cognitive processes, and students build new knowledge and skills through investigation of real-world problems (e.g., malaria), which engages students’ interest. Evidence from direct and indirect assessment has guided continuous course revision and has revealed that compared with the course it replaced, Biological Inquiry produces significant learning gains in all targeted areas. It also retains 94% of students (both BA and BS track) compared with 79% in the majors-only course it replaced. The project has had broad impact across the entire college and reflects the input of numerous constituencies and close collaboration among biology professors and students. 相似文献
152.
This paper describes an investigation of concepts that various groups hold about food and nutrition. Groups investigated were
students in Years 4 and 8, university students in a BEd (primary) program and parents of the Year 4 students. It was found
that for many important concepts relating to food selection, the basic ideas of each group were surprisingly consistent, despite
the influence of formal education. In particular, misconception about energy and its role in nutrition and particular food
groups was an important finding. Implications for school and community education are drawn from the results.
Specialization: science curricula. 相似文献
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