集体效能感、团队合作态度和经验对小组项目绩效的影响：两门食品科学课程的比较

Q2 Social Sciences

Journal of Food Science Education Pub Date : 2018-01-01 DOI:10.1111/1541-4329.12128

Poppy Lauretta McLeod, Alicia Orta-Ramirez

引用次数: 3

摘要

在2门不同的食品科学课程中，研究了被分配到小组项目（N=48）的本科生（N=298）过去的团队合作与任务相关经验、团队合作态度、集体效能和任务表现之间的关系。在项目开始和结束时收集的调查数据结果表明，过去的团队合作和任务相关经验预测了项目结束时学生的个人效能，而启动效能，而不是对团队合作的态度，调节了这种关系。团队成员的效能感和过去任务相关经验的多样性随着时间的推移而趋同，与项目等级呈正相关，而过去团队合作经验的多样度与项目等级呈负相关。过去的经历、对团队合作的态度、效能感和成绩之间的关系在两门课程之间没有差异。讨论了实施小组课堂项目的实践意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effects of Collective Efficacy, Teamwork Attitudes, and Experience on Group Project Performance: Comparisons Between 2 Food Science Courses

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来源期刊

Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-

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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).