Effectiveness and Acceptance of Educational Media Modules in Educating Learners on Calcium-Fortified-Soybean Milk Cooking Methods

Abstract

Inadequate calcium consumption is one of nutritional problem commonly found in several countries. In Thailand, less consumption of milk and milk products, which are the main food sources of calcium, exacerbates the problem. In addition, lactose intolerance is another physiological disorder affecting the digestion of milk and milk products in human body. This study, therefore, aimed to develop the educational media (video) to educate people on the cooking methods of calcium-fortified soybean milk so that self-cooking at home could be practised. The research comprised of 2 phases of study; the instructional media module development, and the effectiveness assessment phases. The effectiveness of the developed educational media modules were evaluated by 50 participants using self-responding questionnaires to determine their knowledge scores on general benefits of the calcium and cooking methods of calcium-fortified soybean milk before and after viewing the educational media modules. Results revealed that participants’ knowledge scores on general benefits of the calcium and cooking methods of calcium -fortified soybean milk were significantly improved after viewing the educational media modules. Moreover, satisfaction on the educational media modules was determined by the self-responding questionnaires, which indicated participants’ satisfaction with the developed educational media modules. In conclusion, the developed educational media modules were effective and acceptable for teaching the cooking methods of calcium-fortified soybean milk.