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Averymekindastark 31709final
Averymekindastark 31709final
and Science
Tracy Avery
Megan Mekinda
Elizabeth Stark
Poster Session
March 17, 2009
(Oakes et
al., 1990)
Audience
African American girls
Young adolescents (middle school)
Crucial time of identity development (Moshman, 1999)
Self-efficacy in science begins to decline
during transition to middle school (Eccles, 1997; Leslie
et al., 1998)
Parents
Gender socialization in science (Adenika-Morrow, 1996)
Support and expectations predict participation
and achievement (Tenenbaum & Leaper, 2003)
Learning Goals:
Source 1: Vicarious experience
1. Students will identify a wide range of careers within
the domain of science.
2. Students will identify current African American
female science professionals with whom they share
a common background (e.g., gender, race).
Learning Goals:
Source 2: Performance Accomplishments
1.
2.
Learning Goals:
Source 3: Emotional arousal
1.
2.
Learning Goals:
Source 4: Verbal persuasion
1.
2.
Learning Goals:
Parents
1.
2.
Design Principles
1.
2.
3.
Create situations in which learners have to seek knowledge and consult with
professionals.
Create a safe and supportive environment for the learner by enabling parents,
teachers, and peers to offer advice, knowledge, and encouragement
Northwestern (us)
Teachers/Practitioners
Community Members
IDEO Design Consultants
After-school program
Annual design challenge
o
Team-based
o
o
o
o
o
o
End-of-year showcase
Three thematic science units
Collaboration with science professionals
Workbook initiated tasks
Journaling - individually and with parents
3.
4.
5.
6.
How will you do research about cafeteria trays? Who are the important people to ask for
input?
From which materials should the trays be made? Trays will need to be cleaned multiple
times a day, which means they will be exposed to scalding water and cleaning agents.
Furthermore, they must be sturdy enough to carry food but not too heavy to carry, and they
are likely to get dropped. To what other conditions will the trays be exposed? Also, how
will the material affect the trays cost and effectiveness?
How should the tray be shaped? What features of the tray might improve its ergonomics or
improve its fit on school lunch tables or in storage?
Are there any safety concerns that need to be addressed?
Non-disposable trays can require a lot of time and effort on the part of the cafeteria staff
since they have to be cleaned and stored. Styrofoam trays are easy, cheap, and dispensable.
Why is your design better than Styrofoam? How will it resolve the issues of effort and
cost?
How will you sell your perfect tray to IDEO and then to schools? What are some of the
advantages of your design that are not advantages of the Styrofoam trays?
Material science
o
2.
Environmentalism
o
3.
Ergonomics
o
o
o
Usability
Efficiency
Comfort