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Healthy Plate: Consuming Balanced Meals as a Nutritional Strategy to Type II Diabetes Prevention
|TCC_Healthy_Plate_Final.pdf||Healthy Plate TCC 2011 Conference Paper||967.26 kB||Adobe PDF||View/Open|
|TCC_HealthyPlate_Presentation_2011.pdf||Healthy Plate TCC 2011 Presentation Slides||10.48 MB||Adobe PDF||View/Open|
|Title:||Healthy Plate: Consuming Balanced Meals as a Nutritional Strategy to Type II Diabetes Prevention|
|Keywords:||instructional design, technology, diabetes prevention, nutrition|
|Issue Date:||02 May 2011|
|Abstract:||Type II diabetes mellitus is a growing problem in the United States. According to the 2004 Hawaii Diabetes Report, an estimated 72,000 to 100,000 people in Hawaii currently have diabetes. These numbers include 25,000 or more undiagnosed people. The purpose of this instructional design project is to design, develop and evaluate a web-based instructional module on type II diabetes prevention using a nutritional strategy based on the consumption of balanced meals for 30-55 year old Hawaii residents. Lifestyle modifications, such as physical exercise and proper nutrition, are keys to the prevention of type II diabetes. The strategy presented in the module is just the nutritional aspect of diabetes prevention and is aimed to inform and motivate the learners to adapt this strategy into their lifestyle. Evaluation was done by administering the module to research participants to assess its effectiveness in the cognitive and affective domains of learning. Although the participants scored well in the pre-test at an average of 83%, there is an improvement of 14% in the post-test. In addition, the data from the evaluation survey shows that the web-based module is favorable in informing and motivating learners to improve their lifestyle.|
|Appears in Collections:||ETEC 690, Spring 2011|
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