Effectiveness and acceptance of the developed educational media on the application of a Thai ethnic snack, Thong Pub, with calcium fortification

• Main Authors: Alongkote Singhato, Orapin Banjong, Gene Charoonruk
• Other Authors: Burapha University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/41545
• Institution: Mahidol University

© 2017 Korea Food Research Institute Background Inadequate calcium intake is the most chronic problem commonly found in Thai population that affects the health status throughout their life. Food fortification has been proven to be effective in promoting sufficient nutrient consumption according to the recommended daily intake. Hence, offering fortified food which is familiar and acceptable to people based on their tradition, ethnic, and cultural norms will help them to easily accept as well as being satisfied with the developed fortified food recipe, leading to the improved household food security. Methods This report was a quasi-study aimed to develop effective and acceptable educational media modules (educational videos) on a calcium-fortified Thai snack, a brown rice crispy golden curl, Thong Pub. The effectiveness of the developed educational media modules were evaluated by 50 participants who completed the self-administered questionnaires with designated knowledge scores before and after learning from the media modules. Results Results indicated most participants significantly improved their knowledge on calcium-fortified Thong Pub practice. In addition, the developed educational media modules were deemed satisfactory and acceptable by participants. Conclusion In conclusion, the developed media animation modules are effective and acceptable for educating people on the cooking methods of calcium-fortified Thongpub.