This study investigates the impact of virtual reality (VR) as an educational tool in the food industry, comparing it to traditional methods like videos and written materials in teaching hygiene and safety. VR offers immersive, realistic training that allows employees to simulate food-handling scenarios, including handwashing, hazard identification, and emergency responses, which may enhance engagement and effectiveness. The study aims to clarify the advantages and limitations of VR-based education against traditional approaches by assessing learning effectiveness, usefulness, playfulness, ease of use, and long-term knowledge retention.
Participants will be assigned to one of the three educational methods (VR, video, or written materials) and evaluated through pre-tests, post-tests, and follow-up assessments one month later. Non-parametric statistical analysis, specifically the Wilcoxon signed-rank test, will assess the effectiveness of each educational method based on test scores and satisfaction surveys.
The study will be conducted at Fu Jen Catholic University's Department of Nutrition, following ethical guidelines and informed consent protocols to protect participants' welfare and data privacy. Professional supervision and carefully maintained equipment will ensure a safe learning environment, with adverse reactions monitored and documented throughout.
native Chinese speakers
normal vision, hearing, and hand mobility
in other VR-related studies
symptoms of dizziness when wearing a virtual reality headset
have taken courses in food service or food hygiene and safety
Parallel
VR
DeviceVR - Immersive instruction using virtual reality.
Video
DeviceVideo - Educational content presented through video.
written materials
DeviceWritten Materials - Instruction using text and images.
learning effectiveness assessment
Primary evaluation indicators being the scores from the pre-test, post-test, and VR post-test.
knowledge retention
Re-evaluation indicators being the scores from the post-test, and VR post-test.
user experience feedback
A total of 12 questions, using a satisfaction rating scale from 1 to 5, with 5 being the highest score. The main content includes ease of use of the VR equipment, whether it enhances learning motivation, understanding of spatial concepts, and skills in food service.
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