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Distance education is as effective as traditional education when teaching food safety

机译:在教授食品安全方面,远程教育与传统教育一样有效

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A food safety and sanitation course was developed and administered using two different educational methods: traditional classroom style and distance education via CD-ROM and the Internet. A research project studied the differences between participants taking the distance education course and those taking the traditional course. Success of the participants was evaluated using several different measures: comparison of pre-/post-test, pass/fail of a United States nationally recognized food safety examination, and test score of the United States national food safety examination. Fifty individuals participated in the study: n = 22 in the traditional group and n = 28 in the distance education group. Data were analyzed using Statistical Power for the Social Sciences (SPSS). All participants took the nationally recognized food safety examination. Bivariate analyses revealed no significant association between the method of education and the national examination score. The data indicate that more highly educated people may choose a distance education course. Number of years employed in food service significantly influenced test scores among all participants. Distance participants who passed spent more time using the CD-ROM (57% spent >10 h) compared to those who failed (25% spent >10 h). The audio and Internet components were more useful to those who passed. Participants who passed in both groups were more likely to list English as their primary language (100%). Of those who failed, 26% listed a language other than English as primary. Data indicate that distance education is a viable method of training food service professionals in food safety and sanitation. The Distance Education Course is available through the University of Connecticut and may be accessed at http://www.team.uconn.edu/foodsafety_course/index.htm. Distance education courses in food safety are available in English, Spanish, and Vietnamese. The project was funded in part by a United States Department of Agriculture Integrated Food Safety Grant.
机译:制定了食品安全和卫生课程,并使用两种不同的教育方法进行管理:传统的教室风格和通过CD-ROM和互联网进行的远程教育。一个研究项目研究了参加远程教育课程的参与者与参加传统课程的参与者之间的差异。使用几种不同的方法评估参与者的成功程度:测试前/测试后的比较,美国国家认可的食品安全检查的通过/未通过以及美国国家食品安全检查的测试分数。共有50个人参加了研究:传统组中的n = 22,远程教育组中的n = 28。使用社会科学统计能力(SPSS)分析数据。所有参与者都参加了国家认可的食品安全检查。双变量分析表明,教育方法与国家考试成绩之间没有显着关联。数据表明,受过高等教育的人可以选择远程教育课程。餐饮服务年限显着影响了所有参与者的考试成绩。相较于失败的参与者(25%的花费> 10 h),通过的远距离参与者花费了更多的时间(57%花费> 10 h)。音频和Internet组件对那些通过的人更有用。在两个组中都通过的参与者更有可能将英语列为其主要语言(100%)。在失败者中,有26%的人将英语以外的语言列为主要语言。数据表明,远程教育是对食品服务专业人员进行食品安全和卫生培训的可行方法。远程教育课程可通过康涅狄格大学获得,并可通过http://www.team.uconn.edu/foodsafety_course/index.htm访问。食品安全远程教育课程提供英语,西班牙语和越南语版本。该项目部分由美国农业部综合食品安全补助金资助。

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