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Direct linkAbdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
Peer reviewedSchroeder, Lois; Thiele, Victoria F. – Journal of Nutrition Education, 1981
A computer-assisted instruction (CAI) unit was designed to teach renal diet therapy. Utilizing this unit, differences in performance and attitudes between traditionally taught and CAI taught students (N=34), and differences in achievement between students in two nutrition fields were assessed. (DS)
Descriptors: Comparative Analysis, Computer Assisted Instruction, Conventional Instruction, Dietetics
1997
This document contains four papers from a symposium on university instruction in human resource development (HRD). "Comparison of Student Reactions in Traditional and Videoconferencing Courses in Training and Development " (Julie A. Furst-Bowe) finds few differences in student attitudes about the two types of courses. "The…
Descriptors: Case Studies, Comparative Analysis, Competence, Conventional Instruction
