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Actividades práticas : contributos na aprendizagem da temática microrganismos e indústria alimentar : um estudo com alunos do 12º ano
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Orientador(es)
Resumo(s)
As actividades práticas estimulam o envolvimento intelectual e emocional do
aluno, fundamentais para a ligação entre o conhecimento conceptual e o processual,
e, deste modo, promovem uma aprendizagem significativa. Com o objectivo de
conhecer quais os contributos das actividades práticas na aprendizagem da temática
“Microrganismos e Indústria Alimentar” por alunos do 12º ano de Biologia, realizouse
um estudo investigativo, descrito neste relatório. No estudo participaram 23 alunos
da Escola Secundária de Santa Maria, em Sintra, com idades compreendidas entre os
16 e os 18 anos. A referida temática integra a Unidade 4 do programa de Biologia do
12º ano - “Produção de Alimentos e Sustentabilidade”.
A investigação foi orientada no sentido de compreender quais as
competências desenvolvidas pelos alunos, suas dificuldades, que apreciações fazem e
que aprendizagens significativas constroem com a realização de actividades práticas.
Na recolha de dados para este estudo utilizaram-se diferentes técnicas e
instrumentos, tais como: i) observação, recorrendo a grelhas de observação e notas
de campo; ii) inquérito, através de questionários; e iii) análise de documentos
produzidos pelos alunos, tais como relatórios.
A análise dos dados recolhidos indica que a maioria dos alunos desenvolveu
competências nos domínios do conhecimento, em especial substantivo e processual,
do raciocínio, da comunicação e das atitudes. As principais dificuldades sentidas na
realização das actividades laboratoriais manifestaram-se na manipulação de
reagentes/material de laboratório, na análise de resultados e na elaboração de um
protocolo experimental. As aprendizagens significativas relacionam-se,
principalmente, com conteúdos referentes aos temas em estudo e com aspectos
referentes ao trabalho laboratorial. Na generalidade, os alunos apreciaram
positivamente as actividades práticas desenvolvidas no estudo.
Practical activities stimulate the student’s intellectual and emotional engagements, which are crucial for the connection between conceptual and procedural knowledge, and, thus, promoting a significant learning. The major aim of the study described in the present report, was to investigate the contribution of practical activities towards the learning of the topic “Microorganisms and Food Industry” by 12th grade students. In this study have participated twenty-three students from the Santa Maria Secondary School, in Sintra, with ages ranging from 16 to 18 years old. The above mentioned topic is part of the 4th unit of the official 12th grade Biology program – “Food Production and Sustainability”. The investigation focused on understanding which skills are developed by the students, which difficulties they have, which appreciations they give and which significant learning they acquire, when performing practical activities. Different techniques and instruments were used for data collection, such as: i) observation, using observation grids and field notes; ii) inquest, using questionnaires; and iii) analysis of documents produced by students, such as reports. The data analysis revealed that the majority of the students developed skills in the domains of knowledge, in particular substantive and procedural, reasoning, communication and attitude. The major difficulties encountered by the students were associated with manipulation of the laboratory reagents/materials, the analysis of their results and the conception of the experimental protocol. The students’ most significant learnings were mainly related with the contents of the studied subjects and with aspects associated to laboratory work. In general, all students gave a positive feedback on the practical activities developed in the investigation.
Practical activities stimulate the student’s intellectual and emotional engagements, which are crucial for the connection between conceptual and procedural knowledge, and, thus, promoting a significant learning. The major aim of the study described in the present report, was to investigate the contribution of practical activities towards the learning of the topic “Microorganisms and Food Industry” by 12th grade students. In this study have participated twenty-three students from the Santa Maria Secondary School, in Sintra, with ages ranging from 16 to 18 years old. The above mentioned topic is part of the 4th unit of the official 12th grade Biology program – “Food Production and Sustainability”. The investigation focused on understanding which skills are developed by the students, which difficulties they have, which appreciations they give and which significant learning they acquire, when performing practical activities. Different techniques and instruments were used for data collection, such as: i) observation, using observation grids and field notes; ii) inquest, using questionnaires; and iii) analysis of documents produced by students, such as reports. The data analysis revealed that the majority of the students developed skills in the domains of knowledge, in particular substantive and procedural, reasoning, communication and attitude. The major difficulties encountered by the students were associated with manipulation of the laboratory reagents/materials, the analysis of their results and the conception of the experimental protocol. The students’ most significant learnings were mainly related with the contents of the studied subjects and with aspects associated to laboratory work. In general, all students gave a positive feedback on the practical activities developed in the investigation.
Descrição
Relatório da prática de ensino supervisionada, Mestrado em Ensino de Biologia e de Geologia, Universidade de Lisboa, 2014
Palavras-chave
Indústria alimentar Conservação de alimentos Competências Relatórios da prática de ensino supervisionada - 2014