The Guidelines of the Vocational Training on Food for the Elderly of Ban Huai Sai Nuea, Phetchaburi Province
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Abstract
The research article consisted of the following objectives: 1) to study the needs for the training course of vocational training on food; 2) to arrange a course and appropriate guidelines of the vocational training on food; and 3) to try out the training course of vocational training on food for the elderly of Ban Huai Sai Nuea, Phetchaburi province. The key informants and research sample consisted of 7 administrators of Cha-am Municipality and 170 committee and members of Ban Huai Sai Nuea elderly club. The data collection was conducted by means of in-depth interviews, questionnaires, pre-tests and post-tests on knowledge, skills evaluation form, and the satisfaction assessment form towards the training process. The acquired data were analyzed by content analysis approach. The statistics used were frequency, percentage, standard deviation (S.D.), T-test, and one-way ANOVA.
The research results found as follows: 1) There are 3 types of vocational training course on food that are needed by the elderly, namely, snacks, desserts, and Thai chili dip, respectively. The training course takes place at the venue of the club and 3 hours per class on the working days by instructors on local wisdom together with instructors from educational institutions. Pictures and lectures are used for teaching. The training emphasizes skills and the exchange of knowledge and experiences between the instructors and participants. Various activities are also arranged during the training as well as the participatory pre-test and post-test. 2) From studying the arrangement of the course and appropriate guidelines of the vocational training on food, it revealed that the training course comprises 11 subjects which are found appropriate at a high level. 3) From experimenting with the training course of vocational training on food, it was found that the post-test scores are higher than pre-test scores at a statistical significance level of 0.05. While the 5 out of 7 practice skills are at a very high level. The participants had satisfaction levels towards the training process at a high level. The participants of different gender had different satisfaction levels towards the training process with a statistical significance level of 0.05. Whereas, the participants of different age and status in the club had satisfaction levels towards the training process with no difference at a statistical significance level of 0.05.
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