A Comparison of Occupations Learning Achievement on Food Selection and Cooking Principles of Prathomsuksa 4 Students Using Electronic Book and Traditional Instruction

Abstract

In this research investigation, the researchers construct and locate (1) the efficiency of an e-book for instruction on the Occupations subject on food selection and cooking principles of Prathomsuksa 4 students in accordance with the criterion of 80/80; and compare (2) Occupations learning achievement on the topics under study between the e-book and traditional instruction. The sample population consisted of forty-six Prathomsuksa 4 students from two rooms at Ramkhamhaeng University Demonstration School (RUDS) (Elementary Level) in the first semester of the academic year 2021. The subjects were selected using the method of purposive sampling. The experimental group consisted of twenty-three Prathomsuksa 4/1 students using an e-book on food selection and cooking principles. The control group consisted of twenty-three Prathomsuksa 4/2 students using traditional instruction.

Research instruments were (1) an e-book on food selection and cooking principles; (2) lesson plans; and (3) a learning achievement test on food selection and cooking principles with the reliability of the whole test at .83. The experimental model was a randomized group, pretest-posttest design. Data were analyzed using percentage, mean, and standard deviation. The technique of independent t test was also employed. Findings showed that the constructed e-book exhibited an efficiency of 82.45/80.21 in accordance with the set criterion. The learning achievement of the students using the e-book was higher than those using traditional instruction at the statistically significant level of .01 which was in accordance with the hypotheses.