Measuring Students' Performances and Evaluating the Internship Program for Students Majoring in Food and Nutrition.
- Author:
Hae Young LEE
1
Author Information
1. Department of Food and Nutrition, Sangji University, Wonju, Korea. hy1317@sangji.ac.kr
- Publication Type:Original Article
- Keywords:
Food and nutrition;
student;
educator;
curriculum;
internship program;
evaluation
- MeSH:
Curriculum;
Diagnostic Self Evaluation;
Humans;
Intention;
Internship and Residency*
- From:Korean Journal of Community Nutrition
2007;12(3):333-343
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to evaluate students' performance by student self-evaluation and by educators in the field respectively after an internship program, to analyze the gap between the two groups, to identify students, satisfaction and behavior intention and to suggest the direction of an internship program in the Food and Nutrition Department. The results of the survey of 133 students and 129 educators as follows: a majority of the program periods was two weeks and most students experienced an internship program once. Both students and educators evaluated highly in 'I (Students) worked faithfully as a trainee.', 'I (Students) observed the rules and cooperated with other colleagues.', 'I (Students) behaved with clear and polite words.'. Educators estimated higher than students in all items, especially in 'I (Students) prepared and planned needs for internship in advance.' (p < 0.001), 'I (Students) got on close terms with the staff and enjoyed their confidence.' (p < 0.001). For details of the internship program, students were satisfied with 'professors' roles' (3.95), 'educator's abilities' (3.85), 'treatment of students' (3.84) but dissatisfied with 'pay to students' (1.94). Students perceived that an internship program was helpful to understand their major (4.37) and to decide upon their job (4.17). They had an intention to participate in another internship program (4.63) and to recommend to their juniors to participate in a program (4.73). Students had a diversity of opinions for program periods and most wanted to participate two times in summer or winter vacation of junior. Therefore an internship program needs curriculum in the food and nutrition department and the continuous and active cooperation between university and institutions would lead to an effective and efficient internship program.
