Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module
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| Title: | Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module |
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| Language: | English |
| Authors: | Janae Brown, Kelly J. K. Getty |
| Source: | NACTA Journal. 2023 67:311-321. |
| Availability: | North American Colleges and Teachers of Agriculture. 1014 6th Avenue, Huntington, WV 25701. Tel: 208-957-7001; e-mail: support@nacta.org; Web site: https://nactateachers.org/ |
| Peer Reviewed: | Y |
| Page Count: | 11 |
| Publication Date: | 2023 |
| Document Type: | Journal Articles Reports - Research |
| Education Level: | Higher Education Postsecondary Education |
| Descriptors: | Agricultural Production, Agricultural Education, Experiential Learning, Science Laboratories, College Students, Student Attitudes, Writing Assignments, Student Surveys, Science Process Skills, Skill Development, Transfer of Training, Nutrition, Food Processing Occupations, Laboratory Experiments |
| Geographic Terms: | Kansas |
| ISSN: | 0149-4910 |
| Abstract: | Hands-on learning activities enhance course outcomes in college courses based on increased exam scores and student satisfaction; however, online courses pose challenges for creating hands-on learning opportunities. The objective of this study was to compare online and on-campus students' perception and performance on a soybean processing and products module with a laboratory component. The modules included identical lectures and discussion board questions. Students then participated in a hands-on laboratory exercise at home or on-campus investigating the effect of added soy protein at various levels on muffins physical and sensory properties. Baking kits were mailed to online students. All students were given detailed written instructions on how to prepare muffins for the exercise. Upon completion of the laboratory exercise, students wrote a scientific abstract on their findings. At the end of the module, all students (n=194) completed an assessment survey about their perception of the module. Seventy-two percent of online students met or exceeded expectations on the abstract assignment while 92% of on-campus students met or exceeded expectations. In both courses, ninety percent of students agreed or strongly agreed the laboratory improved their ability to apply knowledge to practical issues. Regarding knowledge gained, students reported an increased awareness of products that contain soy and methods for processing soybeans into ingredients. A common response was that students would be more likely to try soy products in the future because they were less concerned with off flavors and interested in the nutritional benefits of soy products. |
| Abstractor: | As Provided |
| Entry Date: | 2024 |
| Accession Number: | EJ1450333 |
| Database: | ERIC |
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| Items | – Name: Title Label: Title Group: Ti Data: Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module – Name: Language Label: Language Group: Lang Data: English – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Janae+Brown%22">Janae Brown</searchLink><br /><searchLink fieldCode="AR" term="%22Kelly+J%2E+K%2E+Getty%22">Kelly J. K. Getty</searchLink> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="SO" term="%22NACTA+Journal%22"><i>NACTA Journal</i></searchLink>. 2023 67:311-321. – Name: Avail Label: Availability Group: Avail Data: North American Colleges and Teachers of Agriculture. 1014 6th Avenue, Huntington, WV 25701. Tel: 208-957-7001; e-mail: support@nacta.org; Web site: https://nactateachers.org/ – Name: PeerReviewed Label: Peer Reviewed Group: SrcInfo Data: Y – Name: Pages Label: Page Count Group: Src Data: 11 – Name: DatePubCY Label: Publication Date Group: Date Data: 2023 – Name: TypeDocument Label: Document Type Group: TypDoc Data: Journal Articles<br />Reports - Research – Name: Audience Label: Education Level Group: Audnce Data: <searchLink fieldCode="EL" term="%22Higher+Education%22">Higher Education</searchLink><br /><searchLink fieldCode="EL" term="%22Postsecondary+Education%22">Postsecondary Education</searchLink> – Name: Subject Label: Descriptors Group: Su Data: <searchLink fieldCode="DE" term="%22Agricultural+Production%22">Agricultural Production</searchLink><br /><searchLink fieldCode="DE" term="%22Agricultural+Education%22">Agricultural Education</searchLink><br /><searchLink fieldCode="DE" term="%22Experiential+Learning%22">Experiential Learning</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Laboratories%22">Science Laboratories</searchLink><br /><searchLink fieldCode="DE" term="%22College+Students%22">College Students</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Attitudes%22">Student Attitudes</searchLink><br /><searchLink fieldCode="DE" term="%22Writing+Assignments%22">Writing Assignments</searchLink><br /><searchLink fieldCode="DE" term="%22Student+Surveys%22">Student Surveys</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Process+Skills%22">Science Process Skills</searchLink><br /><searchLink fieldCode="DE" term="%22Skill+Development%22">Skill Development</searchLink><br /><searchLink fieldCode="DE" term="%22Transfer+of+Training%22">Transfer of Training</searchLink><br /><searchLink fieldCode="DE" term="%22Nutrition%22">Nutrition</searchLink><br /><searchLink fieldCode="DE" term="%22Food+Processing+Occupations%22">Food Processing Occupations</searchLink><br /><searchLink fieldCode="DE" term="%22Laboratory+Experiments%22">Laboratory Experiments</searchLink> – Name: Subject Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Kansas%22">Kansas</searchLink> – Name: ISSN Label: ISSN Group: ISSN Data: 0149-4910 – Name: Abstract Label: Abstract Group: Ab Data: Hands-on learning activities enhance course outcomes in college courses based on increased exam scores and student satisfaction; however, online courses pose challenges for creating hands-on learning opportunities. The objective of this study was to compare online and on-campus students' perception and performance on a soybean processing and products module with a laboratory component. The modules included identical lectures and discussion board questions. Students then participated in a hands-on laboratory exercise at home or on-campus investigating the effect of added soy protein at various levels on muffins physical and sensory properties. Baking kits were mailed to online students. All students were given detailed written instructions on how to prepare muffins for the exercise. Upon completion of the laboratory exercise, students wrote a scientific abstract on their findings. At the end of the module, all students (n=194) completed an assessment survey about their perception of the module. Seventy-two percent of online students met or exceeded expectations on the abstract assignment while 92% of on-campus students met or exceeded expectations. In both courses, ninety percent of students agreed or strongly agreed the laboratory improved their ability to apply knowledge to practical issues. Regarding knowledge gained, students reported an increased awareness of products that contain soy and methods for processing soybeans into ingredients. A common response was that students would be more likely to try soy products in the future because they were less concerned with off flavors and interested in the nutritional benefits of soy products. – Name: AbstractInfo Label: Abstractor Group: Ab Data: As Provided – Name: DateEntry Label: Entry Date Group: Date Data: 2024 – Name: AN Label: Accession Number Group: ID Data: EJ1450333 |
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| RecordInfo | BibRecord: BibEntity: Languages: – Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 311 Subjects: – SubjectFull: Agricultural Production Type: general – SubjectFull: Agricultural Education Type: general – SubjectFull: Experiential Learning Type: general – SubjectFull: Science Laboratories Type: general – SubjectFull: College Students Type: general – SubjectFull: Student Attitudes Type: general – SubjectFull: Writing Assignments Type: general – SubjectFull: Student Surveys Type: general – SubjectFull: Science Process Skills Type: general – SubjectFull: Skill Development Type: general – SubjectFull: Transfer of Training Type: general – SubjectFull: Nutrition Type: general – SubjectFull: Food Processing Occupations Type: general – SubjectFull: Laboratory Experiments Type: general – SubjectFull: Kansas Type: general Titles: – TitleFull: Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Janae Brown – PersonEntity: Name: NameFull: Kelly J. K. Getty IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2023 Identifiers: – Type: issn-electronic Value: 0149-4910 Numbering: – Type: volume Value: 67 Titles: – TitleFull: NACTA Journal Type: main |
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