Loading...
6 results
Search Results
Now showing 1 - 6 of 6
- Educação a distância e diversidade no ensino superiorPublication . Aires, Luísa; Moura, Ana Pinto de; Seabra, Filipa; Moreira, J. AntónioOs textos desta publicação refletem, de forma aprofundada, o pensamento dos autores sobre Educação a Distância e Inovação Pedagógica e, em particular, sobre o papel das metodologias, interações e dos recursos educacionais na inclusão e participação da população adulta no Ensino Superior. Estas reflexões foram, inicialmente, apresentadas no Seminário Educação a Distância e Diversidade no Ensino Superior, realizado no Porto, em julho de 2014 e, posteriormente, aprofundadas para publicação no presente eBook.
- Relatório. Consultoria pedagógica sobre design de cursos em elearning da Associação Portuguesa para a Qualidade (APQ)Publication . Moreira, D.; Aires, Luísa; Caetano, Fernando J. P.; Moura, Ana Pinto deRelatório no âmbito de uma consultoria pedagógica ao design de cursos em elearning da Associação Portuguesa para a Qualidade (APQ).
- Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systemsPublication . Moura, Ana Pinto de; Cunha, Luís Miguel; Azeiteiro, Ulisses; Aires, Luísa; Graça, Pedro; Almeida, Maria Daniel Vaz dePurpose – The purpose of this paper is to compare face-to-face versus online course delivery systems in the area of food consumption and to analyse the students’ expectations and experiences. It aims to analyse the following dimensions: general expectations, learning organization and interactions in students’ discourses. Design/methodology/approach – The methodology adopted is of interpretative nature using semi-structured qualitative interviews. An interview guide was designed taking into account the learning modalities (styles and strategies), materials and learning tools, teacher-student interaction and peer interaction dimensions. The students of both courses were interviewed in the second semester of the curricular year of the respective MSc degrees. Findings – This study has shown that face-to-face and online students are equally satisfied with their courses revealing the same confirmed general expectations. Comments for both course delivery systems are the need for more laboratory and practical classes. Results from this study also indicated that face-to-face and online educations are effective training food consumer sciences students suggesting, however, that both systems should evolve to blended-learning. Practical implications – Both course delivery systems (face-to-face and online) contributed to the competencies acquisition in Food Consumer Sciences. B-learning appears as the natural convergence of students needs. Originality/value – The online course results of the discourse analysis suggest the success developing a learning community pointing out the role of the online instructor and the course coordinator. The paper provided useful data and knowledge on which further research can be carried out.
- The influence of food choices determinants on the achievement of the sustainable food consumption goal: an emerging subject in food consumer sciences in an e learning environmentPublication . Moura, Ana Pinto de; Aires, LuísaAs described by A. P. Moura and L. M. Cunha: “food choice is a complex behaviour influenced by many interrelating factors. These factors may be categorized as those related to food, the individual making the choice and the external economic and social environment within which the choice is made. Sensory attributes, and particularly taste, are reported as one of the most important factors that influence the individual food choice, especially for Western societies. Moreover, changes in lifestyle, occupational patterns and urbanization have also contributed to changes in culinary practices and dietary habits, having increased the need for safe convenience foods. Additionally, as contemporary food system production is becoming ever more globalized and industrialized, it also gives rise to major environmental impacts due to its reliance on high fossil-fuel energy use, chemicals, and energy inputs, long-distance transport, low-cost human work and cultural loss.
- Food and sustainability: an emerging subject in sustainable environmental sciences education applying to the e-learning environmentPublication . Moura, Ana Pinto de; Aires, LuísaThe global food system makes a significant contribution to climate change, affecting greenhouse gas emissions and other major environmental impacts, along the entire food chain. Individual food consumption is an important part of the production-consumption chain, because consumers make the final choice of the goods and services they consume, and their lifestyles determine how they influence sustainability practices. Simultaneously, there is an increasing concern for the environment issues and an increasing demand for naturalistic icons or organic production, free-range farming and unadulterated processing. This work addresses the imperative to address sustainability in food consumer sciences education, due to the multidisciplinary nature of consumer food studies, by applying online education programmes. The rational for e-learning approach is the fact that, advances in information and communication technologies have had a tremendous impact on the format and on the approaches to teaching and learning. production, free-range farming and unadulterated processing. This work addresses the imperative to address sustainability in food consumer sciences education, due to the multidisciplinary nature of consumer food studies, by applying online education programmes. The rational for e learning approach is the fact that, advances in information and communication technologies have had a tremendous impact on the format and on the approaches to teaching and learning.
- Barriers and facilitators to the promotion of healthy eating lifestyles among adolescents at school: the views of school health coordinatorsPublication . Melo, H.; Moura, Ana Pinto de; Aires, Luísa; Cunha, Luís MiguelThis study evaluates the perceptions of teachers in charge of coordinating health education in schools: the School Health Coordinators (SHCs). It addresses the success and barriers of the development and implementation regarding the first year of healthy eating programmes in their schools. This research is based on 16 face-to-face semi-structured interviews with SHCs from Portuguese public schools offering from fifth to ninth grades. A thematic analysis was performed and themes were identified, taking into consideration similarities and differences among the participants' opinions. The results showed that the schools in this study often involved a set of separate healthy diet promotion activities with a low level of joint effort from all members of the school. Nevertheless, in Portugal, health education is based on the broad concept that school health promotion is compulsory for all schools. Two main barriers were identified in order to explain this divergence: structural and political idiosyncrasies among schools and the food environment inside and outside the schools. The results are discussed considering the wide range of factors influencing young people's eating behaviours and recommendations are made for the different agents interacting with them in order to promote appropriate eating habits.