拥抱和利用情感与认知之间的密切联系,帮助学生学习

Q2 Social Sciences
Shelly J. Schmidt
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引用次数: 8

摘要

传统上,认知和情感被认为是独立的系统;然而,认知科学和神经生物学的研究表明,认知和情绪之间的关系既相互依存又广泛。情感和认知之间的这种密切联系导致了许多见解,这些见解有可能在从课堂到课程再到教育政策的各个层面上通知和改变教育实践。一直萦绕在我脑海中的问题是,作为一名教师,我该如何拥抱并利用情感的力量,帮助我的学生的学习更有意义、更有用、更有内在动力?在这篇文章中,我想与你分享一些我在课堂上实施的有效实践,以及我是如何有意识地将学习的情感方面融入到我所教授的课程框架中的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Traditionally, cognition and emotion were believed to be independent systems; however, research in the cognitive and neurobiological sciences has shown that the relationship between cognition and emotion is both interdependent and extensive. This intimate connection between emotion and cognition is leading to a number of insights that have the potential to inform and transform educational practices at all levels—from the classroom to the curriculum to educational policy. The question that has been on my mind (and on my heart) is, as a teacher, how can I both embrace and harness the power of emotion to help my students’ learning be more meaningful, useful, and intrinsically motivated? In this article, I would like to share with you some of the effective practices that I have implemented in my classroom and how I have worked to intentionally embed the emotional aspect of learning into the framework of the courses I teach.

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来源期刊
Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
自引率
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期刊介绍: The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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