Course-based undergraduate research experience in a nutrition science course improves cognitive and professional skills

• Autores: Katerina Nagorny, Cassandra Abrams, Lina Begdache
• Localización: Innovations in education and teaching international, ISSN 1470-3297, Vol. 63, Nº 2, 2026, págs. 585-598
• Idioma: inglés
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• Resumen

  • Academic research provides undergraduate students with several skills to prepare them for their post-graduate pursuits. However, opportunities are limited in number. The Course-based Undergraduate Research Experience (CURE) curriculum was born out of necessity to provide students with more opportunities for research. While studied extensively in biological and chemical fields, the impact of CURE has yet to be explored in a non-laboratory-based nutrition course. A pre- and post-CURE survey was administered to undergraduate students aged 18 to 23. A total of 111 students completed both surveys. Data analysis revealed students in all academic major groups showed improvement in writing, oral presentation, teamwork, and confidence. It was also found that having hands-on research experience was significantly correlated with improvement in writing, oral skills, critical thinking, and cognitive abilities. This suggests that the implementation of CURE in a nutrition science course can positively improve students’ professional skills in several facets.