A STUDY TO ASSESS THE EFFECTIVENESS OF STUCTURED TEACHING PROGRAMME ON FOOD STORAGE, PREPARATION AND SERVING AMONG WOMEN SELECTED VILLAGE, AVADI, CHENNAI.

MRS.UMA MAHESWARI.P; DR.MAHESWARI JAIKUMAR; MRS. VAHITHA MALA.K

Volume : VII, Issue : XI, November - 2017

A STUDY TO ASSESS THE EFFECTIVENESS OF STUCTURED TEACHING PROGRAMME ON FOOD STORAGE, PREPARATION AND SERVING AMONG WOMEN SELECTED VILLAGE, AVADI, CHENNAI.

Mrs. Uma Maheswari. P, Dr. Maheswari Jaikumar, Mrs. Vahitha Mala. K

Abstract :

Aim: To Assess the Effectiveness of Structured Teaching Programme on food Storage, Preparation and serving among women in selected village, avadi, Chennai. Conceptual framework for the study was Alabwign Von Bettanlaffy General System model (1986).Research design used for the study was a pre experimental research This study was conducted in Kovilpathagai village at Chennai. The population for this study consist of women aged between 20 to 40 yrs. A non probability convenience sampling technique was used to select the sample. Data collection tool consist of demographic variable, self administered multiple choice questions to assess the level of knowledge regarding food Storage, Preparation and Serving .The collected data were tabulated, analyzed and interpreted by using descriptive and inferential statistical methods. Establishment of content validity of data collection tool and structured teaching programme was obtained. Pilot study was conducted in kovilpathagai village among women aged between 20–40 yrs to find out the feasibility and practicability of the tool and the study. The mean score of the of knowledge in post– test was higher than in pre– test. The ‘t’ value was 15.67 showed a very high level of significant at **p<0.01 level. The stated hypothesis was there is a significant difference between the pre and post test level of knowledge among the women regarding food storage preparation and serving, selected demographic variables. Above findings suggest that the structure teaching programme helps to change knowledge on food storage, preparation and serving among women.