Registration Number
0219U005255,
0117U004920
, R & D reports
Title
Developing of formation of health-saving competence of future engineers-technologists of the food industry
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Head
Lazarieva Tetiana,
Registration Date
19-07-2019
Organization
Ukrainian Engineering-Pedagogic Academy
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The subject of the study is a methodology for the formation of the health-saving competence of future engineer-technologists in the food industry. The object of the research is the training of future engineer-technologists in the food industry. The purpose of the study is to increase the level of health-saving competence of future engineer-technologists in the food industry through theoretical substantiation, development and experimental verification of the methodology of its formation in the process of professional training of these specialists. The hypothesis of the study is that the level of formation of health-saving competence of future engineers-technologists in the food industry will increase, provided that the development and implementation of the appropriate methodology, based on ensuring the unity of the competence, system, activity and task approaches to the training of these specialists, will increase; the integration of the medical-physiological, biological and technological components of the content of training. Theoretical and methodological basis of the study are: the basis of the theory of scientific knowledge, psychological and pedagogical positions and ideas about the person as a subject of activity; the provisions concerning the professional activity of future engineer technologists (L. Vygotsky, P. Galperin, R. Gurevich, V. Zagvyazinsky, E. Zeier, M. Zinovkina, E. Klimov, O. Kovalenko, A. Leontiev, B. Lomov, A. Markov, M. Nechaev, N. Talizina, V. Shadrikov); scientific approaches to the consideration of pedagogical phenomena: competence (N. Bryukhanova, I. Zimnya, M. Lazarev, P. Luzan, V. Lunyachek, O. Ovcharuk, A. Pometun, A. Khutorskiy, V. Yagupov), systemic (S. Arkhangelsk, A. Asmolov, Y. Babansky, V. Bespalko, A. Brushlinsky, V. Gershunsky, T. Ilyina, M. Kagan, V. Krayevsky, A. Kuznetsov, V. Kuzmin, N. Kuzmina, V. Mizintsev, M. Prokofiev, A. Subbeto, J. Schrader, E. Yudin), activity (V. Belikov, L. Bozhovich, A. Brushlinsky, A. Verbitsky, P. Galperin, V. Zinchenko, A. Leontiev, V. Molyako, S. Rubinstein, N. Talizina, A. Khutorsky, V. Shad rivers, V. Shviryov, L. Stefan), task (G. Altshuler, G. Ball, V. Bespalolo, R. Benergi, L. Gorbunova, L. Gurov, A. Esaulov, G. Kostyuk, V. Lyudis, Yu. Mashbits, D. Poia, D. Tollingerova); the theory of the formation of healthcare-saving competence (V. Antonik, V. Andrianov, A. Antonov, L. Bezkorovina, Yu. Boichuk, D. Voronin, Y. Lukashin, A. Markov, T. Myronyuk, L. Mitin, V. Pozdnyakovsky , I. Rybina, V. Spirichev, L. Shatniuk). The decision of the tasks was carried out with the help of the use of a set of such research methods: - theoretical: the analysis of pedagogical, psychological, scientific and methodological literature on the problem of research - to determine the state of its scientific development; comparison, classification and systematization of theoretical and practical material - for substantiation of the categorical apparatus, clarification of the essence and structure of the health-saving competence of engineer-technologists in the food industry; modeling - to determine the theoretical foundations for developing a methodology for the formation of health-saving competence of these specialists; system-generalization method - for the synthesis of experimental and experimental work results; - empirical: pedagogical observation of the activities of future engineers-technologists in the food industry in the process of formation of health-saving competence, questioning, questioning, testing, conversations with teachers and students - for diagnosing the level of health formation of the health-saving competence of future engineers-technologists in the food industry; pedagogical experiment (statement, forming and comparative stages) - to determine the effectiveness of the developed methodology; - statistical: methods of mathematical statistics (Student and Fisher criteria) for quantitative and qualitative analysis of experimental data, proof of the reliability of the results of the experiment. The scientific novelty of the research is that: for the first time theoretically substantiated, developed and experimentally verified: - the method of formation of health-saving competence of future engineers-technologists of the food industry, which is based on ensuring the unity of competence, system, activity and task approaches to the professional training of these specialists; the integration of the medical-physiological, biological and technological components of the content of their training, which allows to improve the quality of knowledge, skills, and professionally important health-saving; - a differential-integrated method of formation of health-saving competence of future engineers-technologists of the food industry, which consists of two stages of mastering the content of training (the first stage involves the assimilation of the medical-physiological, biological and technological components of the content of training, the second phase - the integrated assimilation of these components of the content) , which allows a phased transition from reproductive to creative activity of students; specifies: - the essence of health-saving competence of engineers-technologists in the food industry as an integrative ability of a specialist to apply the knowledge acquired by them. PROFESSIONAL TRAINING, FUTURE ENGINEER-TECHNOLOGISTS OF THE FOOD INDUSTRY, HEALTH-SAVING COMPETENCE, TRAINING METHOD, CONTENT MODEL, DIFFERENTIAL-INTEGRATED METHOD, PROFESSIONALLY-ORIENTED TASKS, POLIPROFESSIONAL LECTURES, POLIPROFESSIONAL BUSINESS GAMES
Product Description
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Благий Ольга Сергіївна
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2020-04-02
