Improving Students’ Nutritional Knowledge and Conceptual Understanding: An Online Course Design Supported by Videos and Images

This study aimed to determine the effect of an online course design supported by videos and images on students’ nutritional knowledge and conceptual understanding of the subject of eggs. The study was carried out with 20 second-year students studying in the associate degree program of a state university located in the west of Turkey. The single group pre- and post-test quasi-experimental design was used in the study. The data were collected with the “Nutritional Knowledge Scale” and “Conceptual Understanding Test” and analyzed using content analysis and SPSS 26.0. According to the results, the paired samples t-test showed a statistically significant increase in the nutritional knowledge of the students. In addition, the comparisons made with the Wilcoxon signed rank test demonstrated a significant improvement in the conceptual understanding levels of the students for four of the five items in the conceptual understanding test. It is expected that the results obtained from this study, which was carried out within the scope of online education, will constitute a source for online teaching process and contribute to future research on this subject.