The COVID-19 and Taste Lab: A Mini Course-Based Undergraduate Research Experience on Taste Differences and COVID-19 Susceptibility
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Abstract
- Traditional course-based undergraduate research experiences (CUREs) are common approaches to expose students to authentic laboratory practices. Traditional CUREs typically take up most of or an entire semester, require a laboratory section or may be a standalone lab course, and require significant financial and time commitments by the institution and instructors. As such, CUREs are harder to implement at institutions with fewer resources. Here, we developed a mini-CURE, which are typically shorter in duration, called the COVID-19 and Taste Lab (CT-LAB). The CT-LAB requires significantly fewer resources ($0.05/student) and time commitment (two class periods) than traditional CUREs. CT-LAB centers around the biological relationship between COVID-19 susceptibility and taste status (non-taster, taster, and supertaster) as well as potential implications for public policy behavior. Students participated in a class-wide study where they examined if taste status was related to COVID-19 susceptibility. They found that non-tasters had a higher likelihood of testing positive previously for COVID-19 compared to tasters and supertasters. To assess student outcomes of this CURE, students completed a pre- and post-test assessment including a content test, STEM identity survey, taste test, COVID-19 history test, and a modified CURE survey. Content test scores improved while STEM identity and attitudes about science were unchanged. A direct comparison to a repository of traditional CUREs shows that the CT-LAB produced comparable benefits to traditional CUREs primarily in skills that were particularly relevant for the CT-LAB. This work suggests that mini-CUREs, even as brief as two class periods, could be a way to improve student outcomes.
| Title | The COVID-19 and Taste Lab: A Mini Course-Based Undergraduate Research Experience on Taste Differences and COVID-19 Susceptibility |
|---|---|
| Creator | Adams, W. |
| Wickham, Robert J. | |
| Hawker, M. J. | |
| Publisher | Journal of Undergraduate Neuroscience Education |
| Academic Department | Psychology |
| Division | Natural Sciences |
| Organization | Lafayette College |
| Date Issued | 2023 |
| Date Available | 2023-07-17 |
| Type | Article |
| Language | English |
| Keyword | T2R38 |
| pandemic | |
| COVID-19 | |
| supertasters | |
| CURE | |
| Bibliographic Citation | Wickham, R. J., W. Adams, and M. J. Hawker (2023) "The COVID-19 and Taste Lab: A Mini Course-Based Undergraduate Research Experience on Taste Differences and COVID-19 Susceptibility." Journal of Undergraduate Neuroscience Education 21 (2): A97-A107 |
| Standard Identifier | Handle 10385/fb494b00j |
| DOI 10.5939/FDMA5232 | |
| Permalink | http://hdl.handle.net/10385/fb494b00j |
| Rights Statement |
In Copyright
|
| Rights Holders | Faculty for Undergraduate Neuroscience |
Contains
| File | Wickham-JournalofUndergraduateNeuroscienceEducation-vol21-2023.pdf | Uploaded 2023-07-17 | Public | Download |
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