Active Learning in the Experimental Study of Food

ABSTRACT: The objective of this paper was to describe some major changes made in an experimental foods course by incorporating active and cooperative learning techniques and a student research project. An interactive learning environment for dietetics, food science, and nutritional science students was designed in Project LEA/RN (Learning Enhancement Action/Resource Network). Group activities and 15-min lectures replaced 50-min lectures. Quizzes and out-of-class assignments replaced written examinations. A group laboratory project replaced individual reports. The average class score (85.6%) was better than previous semesters (81.5%). Increased interaction improved students' abilities to solve problems in food science and to articulate oral and written critiques of research results.