学生对一门基于网络的人类营养学课程的认知与满意度。
Students' perceptions and satisfaction with a web-based human nutrition course.
作者信息
Rochester Charmaine D, Pradel Francoise
机构信息
School of Pharmacy, University of Maryland, Department of Pharmacy Practice and Science, Baltimore, MD 21201, USA.
出版信息
Am J Pharm Educ. 2008 Aug 15;72(4):91. doi: 10.5688/aj720491.
OBJECTIVES
To assess the perceptions and satisfaction of third-year pharmacy students with a Web-based, distance-learning course, Principles of Human Nutrition, and describe the challenges faculty members encountered while implementing the course.
DESIGN
The human nutrition course was redesigned from a traditional classroom-based format to a Web-based format. Precourse and postcourse surveys were administered to 2 consecutive classes of 120 students.
ASSESSMENT
Students gave positive feedback regarding the Web-based format and especially appreciated the flexibility the course offered. Students recommended that a hybrid Web-based/classroom-based course be developed instead of a Web-based only course.
CONCLUSION
A Web-based format was used to effectively deliver a course in human nutrition to third-year pharmacy students; however, implementation of the course revealed several challenges that will need to be addressed before additional Web-based courses can be added.
目的
评估药学专业三年级学生对基于网络的远程学习课程《人类营养学原理》的看法和满意度，并描述教师在实施该课程时遇到的挑战。
设计
人类营养学课程从传统的课堂教学形式重新设计为基于网络的形式。对连续两个班级的120名学生进行了课前和课后调查。
评估
学生对基于网络的形式给予了积极反馈，尤其赞赏该课程提供的灵活性。学生建议开发一种基于网络/课堂相结合的混合课程，而不是仅基于网络的课程。
结论
基于网络的形式有效地为药学专业三年级学生提供了人类营养学课程；然而，该课程的实施揭示了几个挑战，在增加更多基于网络的课程之前需要加以解决。
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