Development of a computer-assisted module on ingredient measurements and equivalences and comparison of computer-assisted instruction with traditional method of teaching
Laurie Ann Krueger, Texas Woman's University, United States
Texas Woman's University . Awarded
The purpose of this study was to develop a computer assisted instruction (CAI) module for college students in nutrition and food science classes and to test this method of instruction compared with a traditional lecture method of instruction. Seventy-three students who were enrolled in food preparation classes at either Texas Woman's University (TWU) or El Centro Community College (ELC) completed a pretest and post test for this study. The CAI developed for this study was written in Hypertext Markup Language (HTML), and focused on weights and equivalents of liquid and dry ingredients. The CAI was tested both as a supplement to the traditional method and as the only form of instruction. Students were divided into four groups as follows: ELC traditional method plus CAI, ELC traditional method, TWU CAI, and TWU traditional method. Statistical analysis of post test scores showed that there was no significant difference in test results between the four groups. Post test results for students using CAI as a supplement were similar to students using CAI as the only method of instruction. According to results of this study, CAI can be recommended as an optional method of instruction. Use of CAI may promote student involvement in the learning process and possibly reduce teaching time for instructors.
Krueger, L.A. Development of a computer-assisted module on ingredient measurements and equivalences and comparison of computer-assisted instruction with traditional method of teaching. Master's thesis, Texas Woman's University.
Citation reproduced with permission of ProQuest LLC.
For copies of dissertations and theses: (800) 521-0600/(734) 761-4700 or https://dissexpress.umi.com