An evaluation of the impact of a nutrition innovation on the teaching practices of British Columbia secondary home economic educators
department or school: Land and Food Systems, Faculty of
data provider: DSpace
degree campus: UBCV
creator: Clampett, Dorothy Mae
issued: 2010-03-30T21:17:04Z
issued: 1982
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: The purpose of this study was to evaluate the impact of 'Foodstyles: Perspectives on Food for People' (Foodstyles), on the teaching practices of secondary Home Economics educators in British Columbia. Foodstyles is a nutrition innovation intended for use in conjunction with the Foods and Nutrition section of the provincial Home Economics Curriculum. The design of the study was developed from curriculum evaluation literature. Research questions were derived from the concerns of program developers, workshop leaders and teachers. The questions investigated how teachers use Foodstyles, if teachers who use the program accept its rationale, what factors influence use of the program and in what ways Foodstyles is of value in nutrition education practice. Patterns of teacher use of Foodstyles were selected as the criteria for judging the impact of the innovation. Data were obtained by questionnaires and interviews. Questionnaires were mailed to teachers who had attended a Foodstyles workshop and who were teaching Home Economics in school districts that agreed to participate in the study. Of the 113 teachers who responded (51.8 percent), 75 taught Foods and Nutrition during 1980-81 and were included in the analyses. A sample of ten respondents were interviewed to obtain descriptions of their use of Foodstyles. Results of the analyses of questionnaire data together with descriptions from the interviews were used to construct "Profiles of Teacher Use of Foodstyles" for high, moderate and low-users. A panel of nutrition education experts used these three profiles to judge the value of the innovation. Results of the study indicated that teachers used individual activities from Foodstyles that were congruent with their own objectives. They most frequently used junior-level activities that were presented at workshops, were related to factors influencing food choice and were ready for immediate classroom use. Correlational analysis indicated a significant positive relationship betw…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/23117
note: EVALUATION OF THE IMPACT OF A NUTRITION INNOVATION ON THE TEACHING PRACTICES OF BRITISH COLUMBIA SECONDARY HOME ECONOMICS EDUCATORS by ^ DOROTHY MAE CLAMPETT A.S.T.C., Sydney T e c h n i c a l C o l l e g e , 1958 Di p . Ed., Sydney Teachers C o l l e g e , 1972 A THESIS SUMBITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE i n THE FACULTY OF GRADUATE STUDIES D i v i s i o n of Human N u t r i t i o n S c h o o l of Home Economics We accept t h i s t h e s i s as conforming t o the r e q u i r e d s t a n d a r d THE UNIVERSITY OF BRITISH January 1982 © Dorothy Clampett, COLUMBIA 1982 In p r e s e n t i n g t h i s t h e s i s i n p a r t i a l f u l f i l m e n t o f t h e r e q u i r e m e n t s f o r an ad v a n c e d d e g r e e a t t h e U n i v e r s i t y of B r i t i s h C o l u m b i a , I a g r e e t h a t t h e L i b r a r y s h a l l make i t f r e e l y a v a i l a b l e f o r r e f e r e n c e and s t u d y . I f u r t h e r a g r e e t h a t p e r m i s s i o n f o r e x t e n s i v e c o p y i n g of t h i s t h e s i s f o r s c h o l a r l y p u r p o s e s may be g r a n t e d by t h e Head of my Department o r by h i s or h e r r e p r e s e n t a t i v e s . I t i s u n d e r s t o o d t h a t c o p y i n g o r p u b l i c a t i o n of t h i s t h e s i s f o r f i n a n c i a l g a i n s h a l l not be a l l o w e d w i t h o u t my w r i t t e n p e r m i s s i o n . D i v i s i o n of Human N u t r i t i o n S c h o o l of Home Economics The U n i v e r s i t y of B r i t i s h C o l u m b i a 2075 Westbrook P l a c e V a n c o u v e r , Canada. D a t e : 14 J a n u a r y , 1982 i i ABSTRACT The p u r p o s e of t h i s s t u d y was t o e v a l u a t e t h e impact o f ' F o o d s t y l e s : P e r s p e c t i v e s on Food f o r P e o p l e ' ( F o o d s t y l e s ) , on th e t e a c h i n g p r a c t i c e s of s e c o n d a r y Home Ec o n o m i c s e d u c a t o r s i n B r i t i s h C o l u m b i a . F …
has type: Thesis/Dissertation
is shown at: 10.14288/1.0095514
language: eng
degree discipline: Human Nutrition
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
scholar level: Graduate
type: Text
identifier URI: http://hdl.handle.net/2429/23117