Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry

J. Diederen, H. Gruppen, R. Hartog, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

One of the modules in the course Food Chemistry at Wageningen University (Wageningen, The Netherlands) focuses on quantitative problem-solving skills related to chemical reactions. The intended learning outcomes of this module are firstly, to be able to translate practical food chemistry related problems into mathematical equations and to solve them and secondly, to have a quantitative understanding of chemical reactions in food. Until 3 years ago the learning situation for this module was inefficient for both teachers and students. For this learning situation a staff/student ratio of 1/25 was experienced to be insufficient: the level of student frustration was high and many students could not finish the tasks within the scheduled time. To make this situation more efficient for both students and teachers and to lower the level of frustration, digital learning material was designed. The main characteristic of this learning material is that it provides just-in-time information, such as feedback, hints and links to background information. The material was evaluated in three case studies in a normal educational setting (n = 22, n = 31, n = 33). The results show that now frustration of students is low, the time in classes is efficiently used, and the staff/student ratio of 1/25 is indeed sufficient. A staff student ratio of around 1/40 is now regarded as realistic
Original languageEnglish
Pages (from-to)495-507
JournalJournal of Science Education and Technology
Volume14
Issue number5-6
DOIs
Publication statusPublished - 2005

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title = "Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry",
abstract = "One of the modules in the course Food Chemistry at Wageningen University (Wageningen, The Netherlands) focuses on quantitative problem-solving skills related to chemical reactions. The intended learning outcomes of this module are firstly, to be able to translate practical food chemistry related problems into mathematical equations and to solve them and secondly, to have a quantitative understanding of chemical reactions in food. Until 3 years ago the learning situation for this module was inefficient for both teachers and students. For this learning situation a staff/student ratio of 1/25 was experienced to be insufficient: the level of student frustration was high and many students could not finish the tasks within the scheduled time. To make this situation more efficient for both students and teachers and to lower the level of frustration, digital learning material was designed. The main characteristic of this learning material is that it provides just-in-time information, such as feedback, hints and links to background information. The material was evaluated in three case studies in a normal educational setting (n = 22, n = 31, n = 33). The results show that now frustration of students is low, the time in classes is efficiently used, and the staff/student ratio of 1/25 is indeed sufficient. A staff student ratio of around 1/40 is now regarded as realistic",
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Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry. / Diederen, J.; Gruppen, H.; Hartog, R.; Voragen, A.G.J.

In: Journal of Science Education and Technology, Vol. 14, No. 5-6, 2005, p. 495-507.

Research output: Contribution to journalArticleAcademicpeer-review

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