Abstract
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.
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