11-3 |
Evaluation of effectiveness of learning from internet-based presentations compared to classroom presentations |
J. R. MOUNT, Dept. of Food Science & Technology, Univ. of Tennessee, PO Box 1071, 2605 River Rd., Knoxville, TN 37996-1071 Use of internet technology (IT) to present a 3-week block of course materials for an introductory food science course was found to be less effective than classroom instruction (CI) based on a study conducted in 1999. Students (65%) in the study preferred CI even though IT was more convenient. Providing some IT instruction in a course during each week to complement classroom instruction would allow a more flexible schedule for students and instructors. Effectiveness of learning of food science material presented by IT compared to CI when both are used throughout a course. Students (39) in an introductory food science course were presented 10 topics via asynchronous IT once per week and the remainder by CI during the 15 week course. No more than one IT topic was offered each week. Questions on the exams were taken from material presented by IT or CI and the students’ performance on each set of questions were compared. The students were surveyed on how often they used the internet, how effective IT material was presented and their preference for method of presentation. Most students (59.4%) use the internet often and 63.6% use the internet for other on-line courses. Students (75.8 to 90.9%) found each IT topic was presented very effectively. IT instruction was much-more preferred by students (36.4%) or slightly-more preferred (42.5%) with only 21.2% preferring this method slightly-less. Students' scores were not significantly different between IT materials (85.2) and CI materials (84.2). Using IT instruction as a frequent part of total course instruction made it more acceptable to students and did not result in less understanding of the course material. This would allow scheduling multi-hour classes on fewer days and give students more flexibility in their schedule without reducing the effectiveness of learning.
Session 11, Education: Food Science Education
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