Experimental research of thw effectiveness of health-saving competence development of future food processing engineers

Експериментальне дослідження результативності формування здоров'язбережувальної компетентності майбутніх інженерів-технологів харчової галузі

Благий Ольга Сергіївна

кандидат педагогічних наук, доцент кафедри харчових технологій, легкої промисловості і дизайну Українська інженерно-педагогічна академія

Проблема дослідження - підвищення рівня сформованості здоров'язбережувальної компетентності майбутніх інженерів-технологів харчової галузі в процесі їхньої професійної підготовки.

Метою дослідження є експериментальна перевірка результативності формування здоров'язбережувальної компетентності майбутніх інженерів-технологів харчової промисловості, зокрема розвитку знань і навичок здоров'язбереження.

Основні результати дослідження. В дослідженні взяли участь 213 студентів за спеціальністю «Професійна освіта. Харчові технології» Української інженерно-педагогічної академії та «Харчові технології та інженерія» Харківського торговельно-економічного інституту Київського національного торговельно-економічного університету. Педагогічний експеримент проводився у три етапи: констатуючий, формувальний та порівняльний протягом 2015-2018 років. Метою констатуючого етапу педагогічного дослідження є перевірка ефективності традиційних методик підготовки майбутніх інженерів-технологів харчової галузі. Формувальний експеримент проводився з метою перевірки гіпотези, яка полягала в тому, що рівень сформованості знань і навичок здоров'язбереження майбутніх інженерів- технологів харчової галузі підвищуватиметься при розробці та впровадженні методики, яка базується на інтеграції медико-фізіологічної, біологічної та технологічної складових здоров'язбережувальної компетентності. На порівняльному етапі педагогічного експерименту, який тривав у 2017-2018 рр., було перевірено статистичну гіпотезу дослідження. Проведено порівняльний аналіз традиційних методик підготовки майбутніх інженерів-технологів харчової галузі та методики формування здоров'язбережувальної компетентності цих фахівців.

Ключові слова: професійна підготовка, майбутні інженери-технологи харчової галузі, здоров'язбережувальна компетентність, професійно орієнтовані задачі.

Introduction

Increasing the dynamics of morbidity in the population of Ukraine causes the development of Wellness industry products to improve the health of consumers, improve their quality of life, and preservation of the gene pool of the nation [1, 2]. One of the areas of vocational activity of future engineers-technologists of the food industry is the development of such wellness products that will contribute to the preservation and restoration of the health of consumers, providing their bodies with basic nutrients both during the prevention of diseases and in their treatment [3, 4, 5]. Thus, the modernization of vocational training of future engineers-technologists of the food industry requires the development of knowledge, skills and vocational ly important qualities of health-saving. This activates the need for the development and implementation of appropriate methods of forming health-saving competence of future food process engineers [6]. At the same time, the introduction of such a technique requires testing the developed theoretical provisions experimentally. To do this, use a pedagogical experiment.

So, the study hypothesises that the level of knowledge and skills on health-saving of future engineers- technologists of the food industry will increase with the development and implementation of methodology based on the integration of medical and physiological, biological and technological components of health-saving competence.

Recent studies review. The analysis of literature sources [8-13] allowed us to clarify the essence of the health-saving competence of future engineers-technologists of the food industry, which consists of the integrative ability of specialists to apply the acquired knowledge and skills in vocational activities aimed at preserving, developing and improving the health of consumers by developing and introducing Wellness food products into production. At the same time, it is established that the structure of health-saving competence of future engineers- technologists of the food industry contains three components: medical and physiological, biological and technological. The medical and physiological component ensures that the physiological needs of consumers of food substances are taken into account during the development of health products, depending on their age, physical activity and the state of organs and systems of the human body. The biological component involves choosing the optimal composition of nutrients and food additives, and determining their health-improving properties. At the same time, the technological component ensures the preservation and strengthening of the useful propertie s of raw materials in the process of developing the recipe and production technology of products.

Purpose

The aim of the study is experimental verification of the effectiveness of the development of health-saving competence of future food process engineers, in particular the development of knowledge and skills in health-saving.

The main objectives of the experimental study of the effectiveness of the development health-saving of competence of future food process engineers are:

- establishing the sequence of stages of the experiment;

- definition of criteria and indicators for assessing the effectiveness of the development of health-saving competence of future food process engineers;

- evaluation of traditional methods of training future food process engineers

- experimental verification of the effectiveness of the developed methodology for the development of health-saving competence of future food process engineers.

The object of study is the vocational training of future food process engineers.

The subject of the study is the methodology for the development of health-saving competence of future food process engineers.

Empirical research methods: pedagogical observation of the activity of future food process engineers in the process of development of health-saving competence, questioning, testing, and interviews with teachers and students - to diagnose the level of development of knowledge and skills of health-saving of future food process engineers.

Statistical research methods: methods of mathematical statistics (student criteria, Fisher) for quantitative and qualitative analysis of empirical data, the calculation of the arithmetic mean of indicators to bring the reliability of the results of the experiment.

Participants: The pedagogical experiment was conducted based on the Ukrainian Engineering Pedagogical Academy and Kharkiv Trade and Economic Institute of the Kyiv National Trade and Economic University during 2015-2018. The experimental work involved 213 students who studied in the speciality 015 «Vocational education. Food technologies» and 181 «Food technologies and engineering».

Organization of the research: The pedagogical experiment was conducted in three stages: ascertaining, forming and comparing.

For the realization of the ascertaining stage of pedagogical research, the program of experimenting consisted of the definition of the purpose and tasks of the experiment, independent and dependent variables of experimental research, conditions of carrying out, the establishment of criteria and indicators of an assessment of efficiency of a technique of training, the definition of term and methods of research, receiving the actual material, its processing, the mathematical analysis and interpretation of results of the experiment was developed.

The purpose of the ascertaining stage of pedagogical research is to check the effectiveness of traditional methods of training future food process engineers.

According to the aim, the following tasks were set for the ascertaining stage of the study:

- to form a control group of students with approximately the same level of vocational training;

- identify the existing condition and level of development of knowledge, and skills of health-saving students in the control group.

Independent variables set goals, content, methods and means of training future food process engineers. Dependent variables are the criteria and indicators of the development of knowledge and skills for the health-saving of future specialists. Vocationally-oriented tasks of reproductive, productive and creative levels [14] were chosen as methods of research of indicators on the criterion of development of knowledge and skills on health-saving.

In the ascertaining stage of the study were involved 86 people, including 14 students of the Kharkiv Trade and Economic Institute of the Kyiv national trade and Economic University and 72 students of the Ukrainian Engineering and Pedagogical Academy.

Verification of the effectiveness of traditional methods of training carried out after the study of student's disciplines «Fundamentals of health-saving», «Technology products and organization of enterprises of the restaurant industry», «Technology and organization of the food industry», «Innovative technologies in the food industry» during 2015-2016. The term of the ascertaining stage of the study corresponds to the duration of the study of disciplines and is one year.

The moulding experiment was carried out to test the hypothesis, which was that the level of development of knowledge and skills in health-saving of future food process engineers will increase in the development and implementation of methods based on the integration of medical and physiological, biological and technological components of health-saving competence.

The main objectives of the moulding phase of the study are:

- to form control and experimental groups of future food process engineers with approximately the same composition and level of vocational training;

- implement the developed methodology of developing health-saving competence in the experimental group and determine the effectiveness of the development of knowledge and skills in health-saving of future specialists.

The goals, content, methods and means of traditional methods of training future food process engineers are determined by independent variables for the control group.

Independent variables for the experimental group determined the goals, content, methods and means of the developed methodology for the development of health-saving competence of future food process engineers [14].

Dependent variables are the criteria and indicators of the development of knowledge and skills for the health-saving of future food process engineers. Vocationally-oriented tasks of reproductive, productive and creative levels were chosen to establish the level of students' knowledge and skills in health-saving [14].

127 students took part in the moulding experiment, including 50 students of the Kharkiv Trade and Economic Institute of the Kyiv National Trade and Economic University and 77 students of the Ukrainian Engineering and Pedagogical Academy. At the same time, 62 students were involved in the control group, and 65 students in the experimental group.

In the process of the forming stage of the study, the developed methodology for the development of healthsaving competence of future food process engineers is implemented on the medical and physiological component during the training of the discipline «Fundamentals of health-saving», on biological and technological components - in the study of disciplines «Technology products and organization of enterprises of the restaurant industry», «Technology and organization of the food industry». At the same time, the integration of certain components of the content is implemented in the discipline «Innovative technologies in the food industry». The term formative experiment coincides with the term of the ascertaining experiment and is one year (2016-2017).

Statistical analysis of the results of the experiment was conducted in the environment of electronic tables MS Excel with the function «one-way ANOVA data» and computed the F-test-Fisher distribution.

At the comparative stage of the pedagogical experiment, which lasted from 2017-2018, the statistical hypothesis of the study was tested. Was conducted a comparative analysis of traditional methods of training future food process engineers and methods of forming health-saving competence of these vocational s.

The process of organizing the pedagogical experiment complied with the requirements of reliability, probability and validity [15].

The effectiveness of the developed method of development of health-saving competence involves the growth of the quality of acquired knowledge, skills and abilities of future food process engineers, as well as the level of development of vocationally important qualities. Therefore, according to the developed methodology, the criteria of experimental research are defined: the criterion of development of knowledge and skills on healthsaving; the criterion of development of motivational and target qualities; the criterion of development of cognitive qualities; the criterion of development of ideological qualities; the criterion of development of organizational and activity qualities.

In this study, we consider the indicators, methods and results of the study on the criterion of development of knowledge and skills in health-saving. Thus, the indicators of the development of knowledge and skills in healthsaving:

- indicator of the development of knowledge and skills of health-saving at the reproductive level;

- indicator of the development of knowledge and skills of health-saving at the productive level;

- indicator of the development of knowledge and skills of health-saving at the creative level.

Thus, we assess the development of knowledge and skills in health-saving at the reproductive, productive and creative levels.

where a is the number of correctly performed actions or tasks; p is the total number of actions or tasks.

According to the results of the assimilation of knowledge and the development of skills of health-saving at the creative level, the coefficient of creativity is calculated according to the formula [17]:

According to the results of the assimilation of knowledge and the development of skills of health-saving at the reproductive and productive levels, the coefficient of assimilation of educational material K_a is calculated by the formula [16]:

where K_stud - the number of options for solving the creative task proposed by the student;

K_prof - the number of options for solving a creative task, which was offered by a specialist teacher.

To obtain quantitative characteristics in the pedagogical experiment the interval scale by levels was used [17]: low (К<0,7); medium (0,7<К<0,8); high (0,8<К<1). Thus, the low level (a=1) provides recognition of prelearned educational material. The average level (a=2) is aimed at еру assimilation of new development with its subsequent reproduction and application in solving typical problems. The high level characterizes the assimilation of new development, followed by its independent transdevelopment and application in solving creative problems.

To study the development of knowledge and skills in health-saving, students were offered to solve vocationally-oriented tasks of reproductive, productive and creative levels [14]. Thus, vocational ly-oriented tasks of reproductive level have been developed, namely:

1. Tasks involving the reproduction of medical and physiological, biological and technological knowledge.

2. Tasks involving simple mental actions for the development of Wellness products.

To study the development of knowledge and skills of health-saving at a productive level, vocational ly- oriented tasks were developed, namely:

1. Tasks involving complex mental operations for the development of Wellness products.

2. Tasks involving the generalization and integration of medical and physiological, biological and technological knowledge.

3. Tasks that involve productive thinking on the development of Wellness products.

Determination of the level of development of knowledge and skills of health-saving at the creative level was carried out thanks to the developed vocational ly-oriented tasks:

1. Tasks for the heuristic search formulation and technology development of Wellness products by logical thinking.

2. Objectives for the construction of strategies for joint and individual solutions to problem situations in the development of Wellness products.

At the same time, the content and conditions of vocationally-oriented tasks took into account the real vocational activity of future specialists in the development of Wellness products.

Results

At the ascertainment stage of the study of the development of health-saving competence, the results of the development of knowledge and skills of health-saving with the traditional method of training future food process engineers are presented in Table 1.

health saving competence engineer

Table 1

The efficiency of development of knowledge and skills of health-saving according to the traditional method of training future food process engineers

The obtained average values of indicators according to the traditional method of training future specialists are in the range of 1.72...1.78, which corresponds to the low level of knowledge acquisition and development of skills of health-saving of future food process engineers. Thus, the participants of the experiment demonstrate a mainly reproductive and partially productive level of knowledge assimilation, a lack of systematic knowledge on medical and physiological, biological and technological components of competence. This reduces the level of training future food process engineers for health-saving activities.

The results of the development of knowledge and skills of health-saving at the moulding stage of the pedagogical experiment in the control groups of future food process engineers will be presented in Table 2.

Table 2

The efficiency of development of knowledge and skills of health-saving at the development stage of the study in the control groups of future food process engineers

The average values of indicators of development of knowledge and skills of health-saving of future specialists according to Table 2 are below average and are in the range of 1.71...1.79. That is, the results of the formative stage of the pedagogical experiment in the control groups indicate insufficient development of healthsaving competence of future food process engineers and the low efficiency of traditional methods of its development. The results confirmed the relevance and expediency of the chosen research topic.

Table 3 presents the results of the development of knowledge and skills of health-saving at the development stage of the study in the experimental groups of future food process engineers.

Table 3

The efficiency of development of knowledge and skills of health-saving at the development stage of research in experimental groups, of future food process engineers

The results show that the average values in the experimental groups in terms of the development of knowledge and skills of health-saving are much higher than in the control groups. These values are in the range of 2.12...2.22 (Table. 3). Thus, the introduction of the developed method of development of health-saving competence of future food process engineers has increased the level of knowledge and skills of health-saving, which confirms its effectiveness.

Growth of average values of indicators of development of knowledge and skills of health-saving are given in Table 4.

The analysis of experimental data in Table 4 revealed the dynamics of growth of indicators of the development of knowledge and skills of health-saving in students of experimental groups. Thus, the increase in the average values of indicators in the experimental group about the control group ranged from 19.27% to 19.37%. That is, the students of the experimental group have formed knowledge and skills of health-saving at a higher level, which will allow these specialists to successfully develop and implement Wellness food products in their future vocational activities.

In Table 5 we present the results of the analysis of the dispersion of the development of knowledge and skills of health-saving of future food process engineers.

Table 4

The growth of average values of indicators of the development of knowledge and skills of health-saving of future food process engineers

Table 5

Results of the dispersion analysis of the development of knowledge and skills of health-saving of future food process engineers

It should be noted that the statistical significance of the average values of the indicators of the development of knowledge and skills of health-saving in the control and experimental groups of future specialists is significant. Thus, it is determined that the current value of the Fisher criterion is 115.2 at the critical value of the Fisher criterion F_cr=7,7, F>F_cr. Such data confirmed the statistical significance of differences in the indicators of control and experimental groups of students of pedagogical experiments.

The results of the comparative stage of the study of the development of knowledge and skills of healthsaving of future food process engineers will be presented in Table 6.

At the comparative stage of the pedagogical experiment, the growth of indicators of the development of knowledge and skills of health-saving of future food process engineers on the developed method of development of health-saving competence in comparison with the traditional method of their training is established (table 6). Thus, the average values in the experimental groups of students above the average level are 2.12...2.22 at initial mean values of control groups - 1.71... 1.79, which corresponded to a low level.

Thus, the results of the comparative stage of the pedagogical experiment indicate an increase in the level of development of knowledge and skills if health-saving in future food process engineers, provided the development and implementation of appropriate methods, which is based on the integration of medical and physiological, biological and technological components of health-saving competence.

Table 6

The results of experimental verification of the development of knowledge and skills of health- saving of future food process engineers

Conclusion

The pedagogical experiment carried out at the ascertainment stage allows us to establish essential shortcomings of the traditional method of training future food process engineers:

- development of vocational knowledge and skills of students does not meet the requirements of modern production of Wellness food products;

- there is no system of development of knowledge and skills if health-saving, so the traditional teaching methods can not fully ensure the development of health-saving competence of future food process engineers.

The effectiveness of traditional methods for the development of knowledge and skills of health-saving of future food process engineers is low. Therefore, there is a need for the development and experimental verification of the effectiveness of the methods of forming health-saving competence of future food process engineers, in particular, the development of knowledge and skills if health-saving. Thus, the essence of the health-saving competence of engineers-technologists of the food industry is the integrative ability of specialists to apply their acquired knowledge, skills, formed vocational ly important qualities in vocational activities aimed at the preservation, development and improvement of consumers through the development and implementation in the production of Wellness food products. It is established that the structure of health-saving competence of engineers- technologists of the food industry contains three components: medical and physiological, biological and technological. The medical and physiological component provides the account of the development of improving the production of physiological needs for nutrients depending on their age, physical activity and the condition of bodies and systems of a human body. The biological component involves the selection of the optimal composition of nutrients and food additives, and the definition of their health properties. At the same time, the technological component ensures the preservation and strengthening of the useful properties of raw materials in the process of developing formulation and production technology.

Experimental verification of the development of knowledge and skills of health-saving evidence of the effectiveness of the developed technique of development health-saving competence of future food process engineers. The results of the forming stage of the experiment showed that in the experimental group, the average values of the indicators are in the range of 2.12...2.22, which is above the average level, while in the control group, the average values are in the range of 1.71..1.79, which is below average. The increase in the average values of indicators of development of knowledge and skills of health-saving in the experimental group about the control group ranged from 19.27% to 19.37%. The reliability of the statistical heterogeneity of the values of the indicators of the pedagogical experiment is confirmed by the results of the dispersion analysis of data carried out in the Microsoft Excel program, which is based on the calculation of the student's criterion and Fisher's F -distribution.

According to the results of the pedagogical experiment confirmed the hypothesis about the improvement of the level of knowledge and skills of health-saving of future food process engineers through the development and implementation of an appropriate methodology that is based on the integration of medical and physiological, biological and technological components of health-saving competence.

References

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2. Jong, N., Ocke, M. C., Branderhorst, H. A. C., & Friele, R. (2003). Demographic and lifestyle characteristics of functional food consumers and dietary supplement users. British Journal of Nutrition, 273--281.

3. UNESCO. (n.d.). Strategy on Education for health and well-being: Contributing to sustainable development goals.