Affiliation:
1. Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
Abstract
ABSTRACT
Team-based active learning has been associated with enhanced communication and critical thinking skills, and improved clinical competency in other allied-health disciplines, but little is known about this pedagogical technique in nutrition. This study compared content retention and perceptions of a team-based, active learning course redesign intervention in an undergraduate nutrition class pre- (n = 32) and post- (n = 43) intervention. Assessment scores improved overall (69% to 75%; P < 0.01) and within 3 content domains: dietary guidelines (75% to 84%; P = 0.03), the exchange system (38% to 49%; P < 0.01), and dietary assessment (59% to 73%; P < 0.01). Thus, incorporation of team-based active learning was effective in improving content knowledge in undergraduate nutrition students as assessed by performance on exam questions overall and in some but not all content domains. Nonsignificant changes in student evaluations suggest that this is an acceptable, noninferior strategy to facilitate learning in undergraduate courses.
Funder
Indiana Clinical and Translational Science Institute
National Institutes of Health
National Center for Advancing Translational Sciences
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Food Science,Medicine (miscellaneous)
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