Assessing Preferred Method of Learning for University Students Using a Whole Grains Lesson in the Classroom

Abstract

Students majoring in hospitality, family consumer science, and dietetics in undergraduate institutions could influence how often whole grains are used by both consumers and individually. Presently, some individuals are unfamiliar with a variety of whole grains and most do not consume the recommended number of servings per day. Students, working in groups, may learn more if allowed to self-direct their learning. The whole grains lesson offered during fall semester 2007 in one section of a university food principles and preparation class featured 10 different whole grains, prepared and rated by 46 students. Students rated some of the unfamiliar whole grains and the self-directed learning style favorably.

KEYWORDS:

• student learning
• whole grains
• learning assessment
• group learning
• sensory evaluation

The author is grateful for assistance from Vicky Soltis, graduate assistant, North Dakota State University. Ms. Soltis tallied and analyzed questionnaires.