抄録
The 2008 report “Science for All Japanese“ is generally recognized as the first major step toward ambitious national standards in science education in Japan. We have attemped to evaluate the educational effect of a training program that combined lectures with hands-on experimentation, inquiry-based learning, and group work to foster “scientific sense” as per “Science for All Japanese”. At a college of nutrition, students studying genes participated in an experiment using actual foods (a genetically modified soybean and Koshihikari rice). Pre- and post-questionnaire surveys of students show that inquiry-based learning and group work served to significantly improve students’ understanding of the principles of gene experiments and gene diagnosis. By focusing on the experimental process, trainees also significantly improved their ability to describe situations. In addition, inquiry-driven article searches improved students’ skill at selecting pertinent information. Further, we found that this practical training program raised students’ interest and encouraged novice dieticians to try to apprehend the problems around them scientifically. In terms of scientific literacy, this approach seems to hold promise to foster the ability of dietitians; however, definitive support for the findings will depend on additional evidence gathered over a longer period.
