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Open Access Thesis

Keywords

Bread; Home economics--Study and teaching;

Abstract

The primary purpose of the study was to determine whether video tape demonstrations can be used effectively in teaching basic yeast bread knowledge and laboratory preparation activities that require accuracy and skill in obtaining a standard yeast bread product. The population of the study consisted of thirty-eight Home Economics II students in the Cedar Falls High School. Two classes, comparable in intelligence quotient range, mean, and standard deviation, were selected to serve as the experimental and control groups for the study. The experimental group was composed of eighteen students and the control group was composed of twenty-four students. Yeast bread was the subject matter for the nine day study with the writer preparing and presenting two video tape demonstrations to the experimental group and two identical live demonstrations to the control group. Assignment to the instructional method was determined by tossing a coin. The instruments used were a written multiple-choice test developed by the writer and a standard product score sheet developed by the Wheat Flour Institute. The written test was administered at the beginning and close of the unit. Two experienced judges used the standard product score sheets in evaluating the laboratory product. The data were analyzed for the hypothesized relationships between video tape instruction and live instruction and the reliability of the multiple-choice test. Hypothesis I predicted: Written post-test scores of students who view the video tape demonstrations will not differ from written post-test scores of students who view the live demonstrations. The hypothesis was tested by using the analysis of co-variance for the experimental and control group scores on the post-test. Statistical support at the .05 level was found for the hypothesis. Hypothesis II predicted: Product scores of students who view a video tape demonstration of yeast bread preparation will not differ from product scores of students who view a live demonstration of yeast bread preparation. Analysis of variance was used to analyze the scores from the score sheets for the laboratory rolls from the experimental and control groups. Statistical support at the .05 level was found for the hypothesis. Hypothesis III predicted: Difference between the pre-test and the post-test scores in the experimental group will be significant at the .05 level. The hypothesis was tested by using analysis of variance to analyze pre-test and post-test scores in the experimental group. A significant difference between the scores was found at the .05 level. The hypothesis was accepted. Hypothesis IV proposed: Difference between the pre-test and the post-test scores for the control group will be significant at the .05 level. Pre-test and post-test scores for the control group were analyzed through use of analysis of variance. A significant difference between the scores was found at the .05 level. This hypothesis was sustained. The reliability co-efficient was computed for the written test using the Kuder-Richardson No. 20 formula. The reliability co-efficient was .75. The findings of the study support the use of video tape demonstration instruction for knowledge acquired and for the development of manipulative skills in the study of yeast bread.

Year of Submission

1972

Degree Name

Master of Arts

Department

Department of Home Economics

First Advisor

Billie Lou Sands

Second Advisor

Marilyn D. Story

Third Advisor

Dorlan D. Mork

Comments

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Date Original

1972

Object Description

1 PDF file (135 leaves)

Language

en

File Format

application/pdf

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