DOAJ (DOAJ: Directory of Open Access Journals)· 2011
Comparing Two Different Teaching Methods for Teaching the Dietary Exchange List to Students of Nutritional Science
- 0citations
- 2011year
Short summary
Teaching the dietary exchange list by weighing foods and showing actual serving sizes improved student knowledge scores by 16.7% (17.5 vs. 15.0) and diet planning skills by 21.4% (17.0 vs. 14.0) compared to traditional lecturing.
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Key points
- Weighing foods and showing serving sizes improved post-test knowledge scores by 16.7% compared to lecturing (17.5 vs. 15.0).
- Diet planning skills scores were 21.4% higher when taught via food weighing and visual demonstration versus lecturing (17.0 vs. 14.0).
- The study involved 49 nutritional science students across two semesters.
- Student knowledge and skills were assessed using pre-tests, post-tests, and a case-scenario evaluation.
AI-generated from the title and abstract; the full text is not read.
Abstract
Introduction: Considering the importance of learning dietary exchange list in academic nutrition education, teaching it gains significance, too. Thus, this study is going to compare two different teaching methods regarding dietary exchange list to students of nutritional science. Methods: This quasi-experimental study was conducted on 49 students of nutritional science in two semesters during 2008-2009. (25 students in the first semester and 24 students in the second semester). In the first semester the exchange list was taught by lecturing and in the second semester this was done by weighing different foods and showing the actual serving size of foods to the students. Students’ knowledge was assessed through pre-test and post-test evaluations. Their skill of dietary planning using the dietary exchange list was determined by a case-scenario. The values were scored from 0 to twenty. Data analysis was done by SPSS software. For comparing the grades in two groups, Student T test was used. Results: The mean of knowledge scores in post-test were significantly higher in the experimental group (17.5±4.5 vs. 15.0±4.7). The scores regarding the skill of diet planning were 14.0± 5.0 after lecturing method and 17.0±5.5 after weighing and seeing the serving size method (P<0.05). Conclusion: Teaching the exchange list by weighting different foods and showing the serving sizes was more effective than the traditional teaching method of lecturing for students of nutritional science.
The authors' abstract, as published at the source. DOAJ (DOAJ: Directory of Open Access Journals), 2011 · DOI ↗
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Field: Health Information Management
Health Information ManagementHealth Professions