The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/7836 |
Resumo: | The complexity of contemporary professional practice motivates teaching in professional and technological education to find ways of curricular integration aimed at meeting the principles of human development in the full sense. Therefore, the present work aimed to evaluate interdisciplinary didactic sequence with practical experiments based on problem-based learning in order to construct knowledge of the influence of pH on food conservation, within the Federal Network of Professional and Technological Education. The didactic sequence was developed by using practical activities with alternative materials and commonly used equipment in food laboratories. The proposal was evaluated by applying a questionnaire to 10 chemistry teachers (Basic Curriculum) and the food production axis of Federal Institutes in five regions of Brazil. The results showed that 100% of the participating teachers were interested in applying the didactic sequence proposed. Although some institutions have infrastructure limitations, the evaluation carried out in this study confirmed the feasibility of applying the didactic sequence developed in the courses of the Federal Network of Professional and Technological Education. |
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The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservationEvaluación de una secuencia didáctica práctica e interdisciplinar para enseñar la influncia del pH en la conservación de los alimentosAvaliação de uma sequência didática prática e interdisciplinar para o ensino da influência do pH na conservação dos alimentosActive methodologiesChemistryProblem-based learningProfessional and technological educationTeachingAprendizaje basado en problemasEducación Profesional y TecnológicaEducaciónMetodologías activasQuímicaAprendizagem baseada em problema (PBL)Educação Profissional e Tecnológica (EPT)EnsinoMetodologias ativasQuimicaThe complexity of contemporary professional practice motivates teaching in professional and technological education to find ways of curricular integration aimed at meeting the principles of human development in the full sense. Therefore, the present work aimed to evaluate interdisciplinary didactic sequence with practical experiments based on problem-based learning in order to construct knowledge of the influence of pH on food conservation, within the Federal Network of Professional and Technological Education. The didactic sequence was developed by using practical activities with alternative materials and commonly used equipment in food laboratories. The proposal was evaluated by applying a questionnaire to 10 chemistry teachers (Basic Curriculum) and the food production axis of Federal Institutes in five regions of Brazil. The results showed that 100% of the participating teachers were interested in applying the didactic sequence proposed. Although some institutions have infrastructure limitations, the evaluation carried out in this study confirmed the feasibility of applying the didactic sequence developed in the courses of the Federal Network of Professional and Technological Education.La complejidad que existe en la actuación profesional contemporánea lleva a la docencia en la Educación Profesional y Tecnológica a encontrar formas de integración curricular dirigidas a atender principios de la formación humana en el pleno sentido. Así pues, el presente trabajo tiene como objetivo evaluar la viabilidad de una secuencia didáctica interdisciplinar con experimentos prácticos, basada en la resolución de problemas, para la construcción de conocimiento sobre la influencia del pH en la conservación de los alimentos, en el ámbito de la Red Federal de Educación Profesional y Tecnológica. La secuencia didáctica se desarrolló mediante actividades prácticas con materiales alternativos y equipos comunes en laboratorios de alimentos. La propuesta fue evaluada a través de la aplicación de cuestionarios a 10 profesores de química (Base Curricular Común) y del Eje de Producción de Alimentos de los Institutos Federales en cinco regiones de Brasil. Los resultados demostraron que 100% de los profesores participantes estaban interesados en aplicar en sus clases la propuesta de secuencia didáctica. Si bien algunas instituciones tienen limitaciones de infraestructura, la evaluación realizada en esta investigación confirmó la factibilidad de aplicar la secuencia didáctica desarrollada en los cursos de la Red Federal de Educación Profesional y Tecnológica.A complexidade da atuação profissional contemporânea motiva a docência na Educação Profissional e Tecnológica a encontrar formas de integração curricular voltadas a atender os princípios da formação humana no sentido pleno. Nesse sentido, o presente trabalho visa avaliar a viabilidade de uma sequência didática interdisciplinar com experimentos práticos, baseada na resolução de problemas, para a construção de conhecimento sobre a influência do pH na conservação dos alimentos, no âmbito da Rede Federal de Educação Profissional e Tecnológica. A sequência didática foi desenvolvida utilizando atividades práticas com materiais alternativos e equipamentos comuns em laboratórios de alimentos. A proposta foi avaliada por meio de aplicação de questionário a 10 professores de química (Base Curricular Comum) e do Eixo de Produção Alimentícia de Institutos Federais de cinco regiões do Brasil. Os resultados demonstraram que 100% dos professores participantes apresentaram interesse em aplicar a sequência didática proposta em suas aulas. Apesar de algumas instituições possuírem limitações de infraestrutura, a avaliação realizada nessa pesquisa confirmou a viabilidade de aplicação da sequência didática desenvolvida nos cursos da Rede Federal de Educação Profissional e Tecnológica.Research, Society and Development2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/783610.33448/rsd-v9i9.7836Research, Society and Development; Vol. 9 No. 9; e633997836Research, Society and Development; Vol. 9 Núm. 9; e633997836Research, Society and Development; v. 9 n. 9; e6339978362525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7836/6831Copyright (c) 2020 Tassiane Dos Santos Ferrão; Marcos Vinícius Vieira Pereira; Márcio Xavier Correahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerrão, Tassiane Dos SantosPereira, Marcos Vinícius VieiraCorrea, Márcio Xavier 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7836Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:26.288999Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation Evaluación de una secuencia didáctica práctica e interdisciplinar para enseñar la influncia del pH en la conservación de los alimentos Avaliação de uma sequência didática prática e interdisciplinar para o ensino da influência do pH na conservação dos alimentos |
| title |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| spellingShingle |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation Ferrão, Tassiane Dos Santos Active methodologies Chemistry Problem-based learning Professional and technological education Teaching Aprendizaje basado en problemas Educación Profesional y Tecnológica Educación Metodologías activas Química Aprendizagem baseada em problema (PBL) Educação Profissional e Tecnológica (EPT) Ensino Metodologias ativas Quimica |
| title_short |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| title_full |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| title_fullStr |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| title_full_unstemmed |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| title_sort |
The evaluation of practical and interdisciplinary teaching sequence for teaching the importance of pH in food preservation |
| author |
Ferrão, Tassiane Dos Santos |
| author_facet |
Ferrão, Tassiane Dos Santos Pereira, Marcos Vinícius Vieira Correa, Márcio Xavier |
| author_role |
author |
| author2 |
Pereira, Marcos Vinícius Vieira Correa, Márcio Xavier |
| author2_role |
author author |
| dc.contributor.author.fl_str_mv |
Ferrão, Tassiane Dos Santos Pereira, Marcos Vinícius Vieira Correa, Márcio Xavier |
| dc.subject.por.fl_str_mv |
Active methodologies Chemistry Problem-based learning Professional and technological education Teaching Aprendizaje basado en problemas Educación Profesional y Tecnológica Educación Metodologías activas Química Aprendizagem baseada em problema (PBL) Educação Profissional e Tecnológica (EPT) Ensino Metodologias ativas Quimica |
| topic |
Active methodologies Chemistry Problem-based learning Professional and technological education Teaching Aprendizaje basado en problemas Educación Profesional y Tecnológica Educación Metodologías activas Química Aprendizagem baseada em problema (PBL) Educação Profissional e Tecnológica (EPT) Ensino Metodologias ativas Quimica |
| description |
The complexity of contemporary professional practice motivates teaching in professional and technological education to find ways of curricular integration aimed at meeting the principles of human development in the full sense. Therefore, the present work aimed to evaluate interdisciplinary didactic sequence with practical experiments based on problem-based learning in order to construct knowledge of the influence of pH on food conservation, within the Federal Network of Professional and Technological Education. The didactic sequence was developed by using practical activities with alternative materials and commonly used equipment in food laboratories. The proposal was evaluated by applying a questionnaire to 10 chemistry teachers (Basic Curriculum) and the food production axis of Federal Institutes in five regions of Brazil. The results showed that 100% of the participating teachers were interested in applying the didactic sequence proposed. Although some institutions have infrastructure limitations, the evaluation carried out in this study confirmed the feasibility of applying the didactic sequence developed in the courses of the Federal Network of Professional and Technological Education. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-09-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/7836 10.33448/rsd-v9i9.7836 |
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https://rsdjournal.org/index.php/rsd/article/view/7836 |
| identifier_str_mv |
10.33448/rsd-v9i9.7836 |
| dc.language.iso.fl_str_mv |
por |
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por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/7836/6831 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 9; e633997836 Research, Society and Development; Vol. 9 Núm. 9; e633997836 Research, Society and Development; v. 9 n. 9; e633997836 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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