Task-Based Language Learning and Beginning Language Learners: Examining Classroom-Based Small Group Learning in Grade 1 French Immersion

Elementary French immersion (FI) language arts teachers often organize instruction around small learning groups. Students rotate through learning stations/centres and work independently with their peers on L2 literacy skills. This study examined how principles of task-based language teaching (TBLT) can be used and/or adapted to further support beginning L2 learners working independently at various literacy stations. This classroom-based study employed a pragmatic ‘research design’ methodology. Researchers worked alongside Grade 1 FI teachers (n=3) in the development and classroom implementation of language/literacy tasks designed around TBLT principles for use in literacy centres. Data collected included classroom observations in two Grade 1 FI classrooms, samples of students’ work, teacher interviews, and task-based lesson plans.  Findings suggest that integrating/adapting TBLT principles to small group independent learning stations was particularly impactful in supporting young beginning language learners with extended language output, peer interaction, learner autonomy, emerging spontaneous language use, and student engagement. Additional instructional focus on corrective feedback, oral communication skills, and focus on form and function were also reported. L’enseignement des arts langagiers dans les programmes d’immersion française (IF) est souvent organisé de façon ou les élèves travaillent en petits groupes appelés centres de littératie. Dans ce schéma organisationnel, les élèves vont de centre a centre afin de travailler des habiletés langagières avec leurs pairs. Cette étude examine comment certains principes de l’apprentissage basé sur les tâches (ABT) peuvent être utilisés and/ou adaptés afin de soutenir davantage de jeunes élèves dans les premières phases d’acquisition d’une langue seconde (L2) lorsqu’ils travaillent à divers centres de littératie en classe. Cette recherche emploie une méthode de recherche qui est pragmatique et encrée dans la pratique et a vu les chercheuses travailler étroitement avec trois enseignants (n=3) de la 1ere année au développement et à la mise en œuvre de tâches langagières conçues avec les principes sous-adjacents de l’ABT. Ces tâches ont été effectuées indépendamment par les élèves aux diffèrent centres d’apprentissage. Les résultats d’observations de classe, d’entrevues avec les enseignants et de travaux des élèves démontent qu’il soit possible d’intégrer/adapter les principes de l’ABT dans des contextes d’apprentissage ou de jeunes enfants, débutant dans la L2, travaillent indépendamment à des tâches de littératie et que, ceux-ci sont particulièrement percutants pour soutenir l’usage étendu et spontané de la L2, les interactions entre pairs, l’autonomie des apprenants et l’engagement/motivation. L’usage de la rétroaction corrective et une réorientation vers l’enseignement de la forme et fonction de la langue ont aussi été constatée.   

Recherches coopératives pour la résolution de problèmes d'optimisation combinatoire

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal

Modélisation UML pour une architecture coopérative appliquée au problème de tournées de véhicules avec fenêtres de temps

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal

Hikers, What’s to Eat in Your Backpack? Extraordinary Eating in Extraordinary Experiences

Instant mashed potatoes, dehydrated meals, snickers bars and beef jerky; why do some hikers eat these foods –which are very different from their normal life, while backpacking? Simply, hiking trips present conditions to hikers, which draw them into special eating practices. Drawing on hiker-generated photos of food, eating experiences, and fieldwork conducted at four popular hiking locations in the United States, this thesis documents and analyzes extraordinary food consumption, defined as food consumption different than everyday life. Examples of such eating practices, from 50 short and long-distance backpackers, are examined in detail. What leads hikers into extraordinary eating? Certain in situ conditions foster its adoption. Specifically, hikers must be under the difficulties of the hiking trips and be socialized to these practices, making extraordinary eating the only possible avenue to eat. Notably, this thesis speaks of socialization during adulthood, by strangers, as an influencer of food choices. For academics, this underscores the importance of contexts in eaters’ decisions and its place in a food decision-making process. Notably, compartmentalization is discussed as a strategy allowing hikers to cognitively separate their behavior based on the context in which they appear, and justify their unhealthy extraordinary consumption on the trails. For practitioners, the findings reported in this thesis speak about hiker food and provide managerial insights to understand their needs. For both practitioners and academics, this thesis provides in depth accounts of eating during hiking trips, an extraordinary activity rarely discussed in marketing

Nutritional content of sliced bread available in Quebec, Canada : focus on sodium and fibre content

Bread is a highly consumed food and an important source of nutrients in the diet of Canadians, underlining the need to improve its nutritional quality. The Food Quality Observatory (Observatory) aimed to evaluate the nutritional value of the sliced bread products available in Quebec (Canada), according to their grain type and main flour. Analyses included comparing the bread’s sodium content to Health Canada’s daily values (DV) and sodium voluntary targets, comparing the bread’s fibre content thresholds with the source of fibre mentioned, and assessing whether the main flour was associated with the nutrient content. The nutritional values of 294 sliced breads available in Quebec were merged with sales data (from October 2016 to October 2017), with 262 products successfully cross-referenced. The results showed that 64% of the breads purchased were ‘low’ in fibre (i.e., below 2 g per two slices), while 47% were ‘high’ in sodium (i.e., above 15% DV per two slices). Attention should be paid to 100% refined grain bread and to bread with refined flour as the main flour, since they are great sellers, while showing a less favourable nutrient content. This study shows that there is room for improvement in the nutritional content of Quebec’s bread offer, particularly regarding sodium and fibre content