Atgādņu izveide uztura tēmas apguvei dizainā un tehnoloģijās 5.klasē
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Latvijas Universitāte
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lav
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Bakalaura darba “Atgādņu izveide uztura tēmas apguvei dizainā un tehnoloģijās 5.klasē” mērķis ir izpētīt atgādņu veidus un izmantošanas efektivitāti 5. klases dizaina un tehnoloģiju tēmā - “Kā veic pirmapstrādi (dažādi smalcina) un termiski apstrādā (cep veidnē, vāra, sautē) dārzeņus un augļus?” Teorētiskās daļas pirmajā nodaļā analizēti atgādņu jēdziens un veidi, kā arī dizaina domāšanas un uztura temata specifika. Otrajā nodaļā apskatīta tematiskā plāna, mācību satura un atgādņu izveide, informācija par skolēna snieguma vērtēšanu. Empīriskajā daļā īstenots gadījuma pētījums vienā Latvijas skolā, izmantojot skolēnu anketēšanu, pedagoģisko novērošanu un izmēģinājuma darbības analīzi, lai iegūtu datus par atgādņu efektivitāti mācību procesā.
The aim of the bachelor thesis "Creating Reminders for the Acquisition of Nutrition Topic in Design and Technology in Grade 5" is to explore the types of remiders and evaluate their effectiveness in the Grade 5 Design and Technology topic “How are vegetables and fruits pre-processed (chopped in various ways) and thermally treated (baked in a mold, boiled, stewed)?” The first chapter of the theoretical part analyses the concept and types of reminders, as well as the specifics of design thinking and the nutrition topic. The second chapter examines the creation of the thematic plan, learning content, and reinders, including information about student performance assessment. In the empirical part, a case study was conducted in a Latvian school, using student questionnaires, pedagogical observation, and trial activity analysis to gather data on the effectiveness of reminders in the teaching process.
The aim of the bachelor thesis "Creating Reminders for the Acquisition of Nutrition Topic in Design and Technology in Grade 5" is to explore the types of remiders and evaluate their effectiveness in the Grade 5 Design and Technology topic “How are vegetables and fruits pre-processed (chopped in various ways) and thermally treated (baked in a mold, boiled, stewed)?” The first chapter of the theoretical part analyses the concept and types of reminders, as well as the specifics of design thinking and the nutrition topic. The second chapter examines the creation of the thematic plan, learning content, and reinders, including information about student performance assessment. In the empirical part, a case study was conducted in a Latvian school, using student questionnaires, pedagogical observation, and trial activity analysis to gather data on the effectiveness of reminders in the teaching process.