Assessing Smart Glasses-Based Foodservice Training: An Embodied Learning Theory Approach

Autor/inn/en	Clark, Jeffrey; Crandall, Philip G.; Pellegrino, Robert; Shabatura, Jessica
Titel	Assessing Smart Glasses-Based Foodservice Training: An Embodied Learning Theory Approach
Quelle	In: Canadian Journal of Learning and Technology, 45 (2019) 2, (19 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1499-6677
Schlagwörter	Food Service; Teaching Methods; Video Technology; Hygiene; Educational Technology; Technology Uses in Education; Memory; On the Job Training; Handheld Devices; Experiential Learning; Instructional Effectiveness; Safety Education + Suchen Sie Ihr Suchwort? Teaching method; Lehrmethode; Unterrichtsmethode; Unterrichtsmedien; Technology enhanced learning; Technology aided learning; Technologieunterstütztes Lernen; Gedächtnis; Training-on-the-Job; Experiental learning; Erfahrungsorientiertes Lernen; Unterrichtserfolg; Sicherheitserziehung
Abstract	The present study evaluated active, hands on foodservice training delivered through smart glasses compared to passive, strictly video-based training. Handwashing performance variables were measured, including frequency and efficacy. Participants in the strictly video-based group (N = 24) were four times more likely to wash hands than the smart glasses group (N = 25), (95% CI: 1.129-14.175). The results highlight how smart glasses training where participants physically practice handwashing can result in poorer learning outcomes compared to traditional training methods. This may be due to: (a) the nature of the instructional content which involved prospective memory, compared to previous studies with embodied learning and smart glasses that assessed retrospective memory and motor functions, or (b) the psychological effects of hand cleansing on memory experienced by the smart glasses group during training. Future research could explore the effect of simulation training with smart glasses on other foodservice tasks. (As Provided).
Anmerkungen	Canadian Network for Innovation in Education. 260 Dalhousie Street Suite 204, Ottawa, ON K1N 7E4, Canada. Tel: 613-241-0018; Fax: 613-241-0019; e-mail: cnie-rcie@cnie-rcie.ca; Web site: http://www.cjlt.ca
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01