Table 5.
Evaluating food safety and nutrition textbook for dietitians (n = 13).∗
| No. | Questions | Caffeine | Food additives | Food-borne illness | Nutrition & meal planning | Obesity & eating disorder | Nutrition labeling | Total |
|---|---|---|---|---|---|---|---|---|
| 1 | Do the contents of the textbook clearly match with objectives? | 4.77 ± 0.44 | 4.15 ± 1.07 | 4.85 ± 0.55 | 4.69 ± 0.75 | 4.69 ± 0.63 | 5.00 ± 0.00 | 4.69 ± 0.35 |
| 2 | Can you easily understand the contents of the textbook? | 4.62 ± 0.65 | 3.54 ± 0.66 | 4.67 ± 0.49 | 4.62 ± 0.77 | 4.77 ± 0.44 | 4.46 ± 0.88 | 4.43 ± 0.34 |
| 3 | Does it emphasize key messages? | 4.85 ± 0.38 | 4.15 ± 1.07 | 4.77 ± 0.83 | 4.69 ± 0.75 | 4.62 ± 0.65 | 4.77 ± 0.44 | 4.64 ± 0.35 |
| 4 | Does it have the appropriate amount of information for each class? | 4.54 ± 0.78 | 4.08 ± 1.19 | 4.62 ± 0.51 | 4.62 ± 0.65 | 4.46 ± 0.66 | 4.83 ± 0.39 | 4.51 ± 0.41 |
| 5 | Can we obtain useful information from the textbook? | 4.92 ± 0.28 | 4.31 ± 0.85 | 4.69 ± 0.85 | 4.77 ± 0.60 | 4.62 ± 0.77 | 4.77 ± 0.44 | 4.68 ± 0.39 |
| 6 | Can we easily pay attention to the contents of the textbook? | 4.23 ± 0.73 | 3.31 ± 1.18 | 4.31 ± 0.85 | 4.54 ± 0.78 | 4.46 ± 0.88 | 4.31 ± 0.75 | 4.19 ± 0.51 |
| 7 | Do the class activities have the appropriate level? | 4.54 ± 0.66 | 4.08 ± 1.12 | 4.46 ± 0.88 | 4.23 ± 1.24 | 4.69 ± 0.48 | 4.54 ± 0.66 | 4.42 ± 0.50 |
| 8 | Does the design of the textbook induce interest of students? | 4.38 ± 1.04 | 3.54 ± 1.33 | 4.46 ± 0.97 | 4.15 ± 0.99 | 4.54 ± 0.88 | 4.00 ± 1.15 | 4.18 ± 0.90 |
| 9 | Do the figures, pictures, & cartoons help to understand the contents? | 4.85 ± 0.38 | 4.08 ± 1.19 | 5.00 ± 0.00 | 4.69 ± 0.63 | 4.69 ± 0.48 | 4.77 ± 0.44 | 4.68 ± 0.27 |
| 10 | Is language use consistent? | 4.62 ± 0.87 | 4.77 ± 0.44 | 4.85 ± 0.38 | 4.85 ± 0.38 | 4.77 ± 0.44 | 4.77 ± 0.44 | 4.77 ± 0.34 |
| 11 | Are the themes appropriate to improve the dietary habits of students? | 4.85 ± 0.38 | 3.15 ± 1.57 | 4.54 ± 0.78 | 4.54 ± 0.78 | 4.54 ± 0.66 | 4.54 ± 0.66 | 4.36 ± 0.48 |
| 12 | Do you think it improve nutrition knowledge of students? | 4.85 ± 0.38 | 4.54 ± 1.13 | 4.62 ± 0.65 | 4.69 ± 0.63 | 4.85 ± 0.38 | 4.69 ± 0.63 | 4.71 ± 0.33 |
| 13 | Do you think students can easily apply the knowledge to a real diet? | 4.46 ± 0.97 | 3.23 ± 1.30 | 4.46 ± 0.66 | 4.54 ± 0.78 | 4.33 ± 0.89 | 4.46 ± 0.78 | 4.24 ± 0.60 |
| 14 | After reading this textbook, do the contents remain in your memory? | 4.85 ± 0.38 | 4.08 ± 0.86 | 4.62 ± 0.65 | 4.54 ± 0.78 | 4.62 ± 0.65 | 4.46 ± 0.97 | 4.53 ± 0.43 |
| 15 | Will you recommend this textbook to others? | 4.69 ± 0.63 | 3.62 ± 1.12 | 4.54 ± 0.66 | 4.62 ± 0.65 | 4.62 ± 0.65 | 4.62 ± 0.65 | 4.45 ± 0.47 |
| Total | 4.67 ± 0.33 | 3.91 ± 0.72 | 4.63 ± 0.38 | 4.58 ± 0.52 | 4.62 ± 0.46 | 4.60 ± 0.50 | 4.50 ± 0.33 | |
Data are presented as mean ± standard deviation.
The data analysis was based on the 5-point Likert scale (1 = strongly disagree, 2 = disagree, 3 = neutral, 4 = agree, 5 = strongly agree).