Evaluation of two nutrition education modules for hospital staff members.
Two nutrition education modules for inservice training of hospital food service personnel were evaluated in 16 hospitals. The modules, dealing with cardiovascular disease and diet, contained a leader's guide, a teaching package, audiovisual material, and suggested learning activities. Pretests and post-tests were used to assess knowledge gains resulting from learning sessions. Participants were divided so that one group took the post-tests before the sessions and one group after the sessions. When differences between groups were controlled, the sessions were shown to have a significant positive effect on post-test scores. Three-fourths of the participants rated the sessions as "very good" to "excellent."
D000488:Allied Health Personnel / Q000193:education; D001296:Audiovisual Aids; D002318:Cardiovascular Diseases / Q000209:etiology*; D004041:Dietary Fats / Q000009:adverse effects; D004046:Dietetics / Q000193:education*; D004506:Education, Nursing / Q000592:standards; D004521:Educational Measurement; D005069:Evaluation Studies as Topic; D005521:Food Service, Hospital; D006801:Humans; D007318:Inservice Training / Q000379:methods*; D009743:Nursing, Practical / Q000193:education; D052756:Nutritional Sciences / Q000193:education*
D004041:Dietary Fats