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Testing the knowledge on spices and herbs acquired with learning by experience

Damjana Lampe (2019) Testing the knowledge on spices and herbs acquired with learning by experience. MSc thesis.

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    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.

    Item Type: Thesis (MSc thesis)
    Keywords: experiential learning, food literacy, spices, herbs, pupils, health
    Number of Pages: 63
    Language of Content: Slovenian
    Mentor / Comentors:
    Mentor / ComentorsIDFunction
    doc. dr. Francka Lovšin KozinaMentor
    Link to COBISS: https://plus.si.cobiss.net/opac7/bib/peflj/12463689
    Institution: University of Ljubljana
    Department: Faculty of Education
    Item ID: 5765
    Date Deposited: 14 Jun 2019 07:40
    Last Modified: 14 Jun 2019 07:40
    URI: http://pefprints.pef.uni-lj.si/id/eprint/5765

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