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運用ADDIE模式結合問題導向學習融入五年級飲食文化教學之成效探究 = Exploring the Effect of Integrating the PBL Combining with the ADDIE Model into Food Culture Teaching on Fifth Grade Students’ Learning

陳孟芸 國立臺南大學 教育學系教育經營與管理碩士班. 2023[民112]

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  • 題名:
    運用ADDIE模式結合問題導向學習融入五年級飲食文化教學之成效探究 = Exploring the Effect of Integrating the PBL Combining with the ADDIE Model into Food Culture Teaching on Fifth Grade Students’ Learning
  • 著者: 陳孟芸
  • 國立臺南大學 教育學系教育經營與管理碩士班.
  • 主題: ADDIE模式 問題導向學習 飲食文化學習動機 飲食文化學習成效; ADDIE model Problem-Based Learning Food culture learning motivation Food culture learning effectiveness
  • 描述: 本研究旨在探討以ADDIE模式結合問題導向學習對國小五年級學生飲食文化學習動機與成效之影響。採用準實驗研究法，以臺南市某國小兩個五年級班級學生為研究對象，分為實驗組（24人）和對照組（22人），實驗組學生接受ADDIE模式結合問題導向學習，對照組學生接受ADDIE模式結合傳統講述教學法，實驗時間共計6週，每週2節課，共12節課，實驗前後實施飲食文化學習動機量表及飲食文化學習成就測驗施測，實作表現則由兩位專家評估學生於課堂中製作的臺南飲食文化電子書作品品質，本研究採單因子共變數分析，輔以學生課後訪談、教師教學反思等質性資料，得到研究結果如下： 一、兩組於飲食文化學習動機「內在目標導向」、「外在目標導向」及「工作價值」分量表之分數無顯著差異，對照組學生於飲食文化學習動機「自我效能」與「期望成功」分量表之分數顯著優於實驗組。 二、實驗組與對照組學生於「飲食文化學習成就測驗」之分數無顯著差異。 三、實驗組學生於「臺南飲食文化電子書作品表現」顯著優於對照組學生。.
    This study used ADDIE Model to develop food culture curriculum. The purpose of this study is to exploring the effect of the PBL combining with the ADDIE Model on fifth grade students learning in food culture courses. This study used a quasi-experimental research method. Two fifth grade classes from an elementary school in Tainan City were randomly assigned to one experimental group (24 pupils) and one control group (22 pupils), one group used PBL, and the other used lecture method, the experiment lasted for 6 weeks, with 2 lessons per week, a total of 12 lessons. Students’ motivation was examined using the Food Culture Learning Motivation Scale while the student’s learning performance were examined using the Food Culture Learning Achievement Test and the e-book rubric. The results using one-way ANCOVA were listed as follow: 1.No significant differences in the scores of the Food Culture Learning Motivation subscales, including intrinsic goal-oriented, extrinsic goal orientation and task value between the two groups were found. The students in the control group reported significantly higher than the students in the experimental group in the Self-efficacy and Expectancy for success subscale scores. 2.No significant difference in the Food Culture Learning Achievement Test scores between the two groups were found. 3.The students in the experimental group performed significantly better than the students in the control group in the "Tainan Food Culture E-book Works".
  • 出版者: 碩士論文--國立臺南大學教育學系教育經營與管理碩士班.
  • 建立日期: 2023[民112]
  • 格式: [9], 136面 : 表 ; 30公分..
  • 語言: 中文
  • 資源來源: NUTN ALEPH
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