Developing Research Competence in Undergraduate Students through Hands on Learning

Table 3

Applied research methods in nutrition student evaluation results.

Item	Median score	Range
The unit enabled me to achieve its learning objectives	4.59	2–5
I found the unit to be intellectually stimulating	4.63	3–5
The learning resources in this unit supported my studies	4.37	2–5
The feedback I received in this unit was useful	4.53	2–5
Overall I was satisfied with the quality of this unit	4.31	2–5
I was sufficiently aware of the organizational and/or professional requirements to be met for this unit	4.47	2–5
The content and objectives of the unit build upon previous units in the course	4.78	2–5
The practical activities in this unit were related to the content and learning objectives described in the unit manual	4.65	3–5
The staff for this unit were aware of my learning requirements	4.65	3–5
The criteria used to assess student work were made clear	4.50	3–5

. Competency assessed on a scale of 1 to 5 with 1 representing the lowest level of satisfaction and 5 the highest.