Preverjanje izkušenjskega učenja na primeru zelišč in začimb

Lampe, Damjana (author), Lovšin Kozina, Francka (mentor)

Zelišča in začimbe so rastline ali deli rastlin, ki jih v jedi dodajamo za izboljšanje okusa in vonja, pa tudi zaradi pozitivnih učinkov na zdravje. Zato je pomembno, da se zelišč in začimb v prehrani ne opušča oz. da se njihovo uporabo vzpodbuja (Merljak, Koman, 2011). Vsebino zelišča in začimbe lahko učencem predstavimo na zanimiv način s pomočjo izkušenjskega učenja. Namen magistrske naloge je bil ugotoviti, kako se bo razlikovalo znanje učencev, ki se bodo učili na podlagi lastnih izkušenj, in učencev, ki bodo novo snov spoznavali frontalno. Rezultati raziskave, v katero je bilo vključenih 100 osnovnošolcev, so pokazali, da so novo snov bolje usvojili učenci eksperimentalne skupine (izkušenjsko učenje), ki so tovrstno učenje ocenili kot učinkovito z vidika zapomnjenja nove snovi in kot atraktivno. Večina učencev eksperimentalne skupine je tudi navedla, da se s pomočjo dela prek lastnih izkušenj več naučiš. Pri delu z začimbami in zelišči jim je bila najbolj všeč možnost, da so lahko zelišča in začimbe poskusili, povohali in otipali. Večina učencev eksperimentalne skupine je kot pozitivno opisala tudi možnost sodelovanja z vrstniki pri praktičnem delu, saj jim to omogoča izmenjavo mnenj in znanja. Rezultati raziskave so tudi pokazali, da namerava 70,0 % učencev eksperimentalne in 76,0 % učencev kontrolne skupine v prihodnosti pogosteje vključevati zelišča in začimbe v prehrano. Je pa bil delež učencev, ki so zavrnili možnost pogostejšega vključevanja zelišč in začimb v prehrano, nekoliko večji v eksperimentalni skupini (14,0 % ES in 10,0 % KS), kar bi bilo možno povezati z okusom oz. vonjem posameznih zelišč in začimb, ki posameznim učencem ni ugajal. Dobljeni rezultati kažejo na pomembno vlogo izkušenjskega učenja v procesu pridobivanja kakovostnega znanja kot tudi vplivanja na prenos znanja v vsakdanje življenje, kar je z vidika prehranske pismenosti zelo pomembno.

• Language: Slovenian
• Keywords: izkušenjsko učenje
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: PEF - Faculty of Education
• Year: 2019
• PID: 20.500.12556/RUL-108080
• COBISS.SI-ID: 12463689
• Publication date in RUL: 17.06.2019

Secondary language

• Language: English
• Title: Testing the knowledge on spices and herbs acquired with learning by experience

Abstract

Herbs and spices are plants or parts of plants added to food in order to enhance taste and smell as well as due to their positive effects to health. It is therefore important not to eliminate herbs and spices from the diet and to encourage their use (Merljak, Koman, 2011). The topic of herbs and spices can be introduced to students in an interesting way via experiential learning. The purpose of this master’s thesis was to establish how the acquired knowledge will differ between students learning based on their own experience and students learning new materials frontally. The results of the research that included 100 primary school students showed that new material was better acquired by the experimental group students (experiential learning) who marked this type of learning as effective in terms of remembering the materials and as attractive. The majority of the experimental group students also stated that more is learned through working and gaining personal experience. Working with herbs and spices, they especially liked the possibility of tasting, smelling and touching them. The majority of the experimental group students also described the possibility of collaborating with their classmates while doing practical work as positive as this enabled an exchange of opinions and knowledge. Research results also showed that 70.0% of experimental group students as well as 76.0% of control group students intend to increase the use of herbs and spices in their diet. The percentage of students that declined the possibility of an increased use of herbs and spices in their diet was slightly bigger in the experimental group (14.0% EG and 10.0% CG) – a fact that could be attributed to the taste or smell of certain herbs and spices that it not agree with individual students. The results also show how important experiential learning is in the process of acquiring quality knowledge as well as in transferring this knowledge into everyday life, which is of great importance in food literacy.

• Keywords: experiential learning