THE EFFECTS OF INQUIRY-BASED LEARNING PROGRAM ON CREATIVE THINKING OF CULINARY NUTRITION COLLEGE STUDENTS
| dc.contributor | QIAN LEI | en |
| dc.contributor | QIAN LEI | th |
| dc.contributor.advisor | Paradee Kambhunaayudhaya | en |
| dc.contributor.advisor | ภารดี กำภู ณ อยุธยา | th |
| dc.contributor.coadvisor | Paradee Kambhunaayudhaya | en |
| dc.contributor.coadvisor | ภารดี กำภู ณ อยุธยา | th |
| dc.contributor.emailadvisor | paradeek@swu.ac.th | |
| dc.contributor.emailcoadvisor | paradeek@swu.ac.th | |
| dc.contributor.other | Srinakharinwirot University | en |
| dc.date.accessioned | 2024-12-11T08:38:49Z | |
| dc.date.available | 2024-12-11T08:38:49Z | |
| dc.date.created | 2024 | |
| dc.date.issued | 19/7/2024 | |
| dc.description.abstract | The purpose of this study were to develop inquiry-based learning program to enhance creative thinking of culinary nutrition students and to explore the effects of inquiry-based learning program on creative thinking of culinary nutrition college students. The study sampled 40 culinary nutrition students at Hezhou University, randomly divided into an experimental group and a control group, each with 20 students. The experimental group received an inquiry-based learning program, while the control group did not. The study was a quasi-experimental design with a quantitative data analysis. The research design of pre-test and post-test control group was used to examine the effects of inquiry-based learning program on creative thinking of culinary nutrition college students. The instruments used in this study were as follow: (1) The inquiry-based learning program to improve creative thinking of culinary nutrition college students (2) The Creative Thinking Test had a total reliability of 0.74 with difficulty index (P) was 0.49 -0.51 and discrimination index (D) was 0.38- 0.46. The data were analyzed by using descriptive statistics, mean, standard deviation, percentage, and t-test for dependent samples and independent samples. After the experiment, it was found that Creative Thinking of culinary nutrition college students in the experimental group was higher than the control group and before the experiment in three components with statistical significance at the .01 level. | en |
| dc.description.abstract | - | th |
| dc.description.degreediscipline | en | |
| dc.description.degreediscipline | th | |
| dc.description.degreelevel | - | en |
| dc.description.degreelevel | - | th |
| dc.description.degreename | MASTER OF EDUCATION (M.Ed.) | en |
| dc.description.degreename | การศึกษามหาบัณฑิต (กศ.ม.) | th |
| dc.identifier.uri | http://ir-ithesis.swu.ac.th/dspace/handle/123456789/3021 | |
| dc.language.iso | en | |
| dc.publisher | Srinakharinwirot University | |
| dc.rights | Srinakharinwirot University | |
| dc.subject | Inquiry-based learning | en |
| dc.subject | Creative thinking | en |
| dc.subject | Culinary nutrition | en |
| dc.subject | College students | en |
| dc.subject.classification | Psychology | en |
| dc.subject.classification | Education | en |
| dc.subject.classification | Education science | en |
| dc.title | THE EFFECTS OF INQUIRY-BASED LEARNING PROGRAM ON CREATIVE THINKING OF CULINARY NUTRITION COLLEGE STUDENTS | en |
| dc.title | ผลของโปรแกรมการเรียนรู้แบบสืบสอบที่มีต่อความคิดสร้างสรรค์ของนักศึกษาวิทยาลัยสาขาวิชาโภชนาการและการประกอบอาหาร | th |
| dc.type | Thesis | en |
| dc.type | ปริญญานิพนธ์ | th |