A study of the effectiveness of teaching methods used in a college course in food selection and preparation

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Evelyn Louise Howell (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Mabel Campbell

Abstract: The purpose of the study was to measure knowledge in various subject matter areas and to measure the ability of the student to apply knowledge to the solution of problems met at a subsequent date. Objectives for the course were set up and a tasting program inaugurated. Analyses of results of the measurement program show that there la not a significant difference in achievement in subject matter areas, but in all situations in which the students were tested either formally or observed, there is evidence of the student's inability to apply knowledge. Therefore a method of attack which will give the student more activities and experiences in applying knowledge is recommended.

Additional Information

Language: English
Date: 1941
Food preferences $x Study and teaching (Higher)
Cookery $x Study and teaching (Higher)
College teaching $x Methodology

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