e-bug Pack Evaluation

Transcription

1 e-bug Pack Evaluation 1

2 Evaluation Process Evaluation carried out in 3 countries Control and Intervention Schools Denmark Finland Latvia Lithuania Junior and Senior Schools Ireland England England Belgium France France Poland Czech Rep. Slovakia Hungary Slovenia Croatia Minimum of 151 students in each group Spain Greece 2

3 Regions Evaluated England Gloucester London France Prague Czech Republic Ostrava Bordeaux Nice 3

4 Primary Outcome Knowledge Change Baseline knowledge Knowledge change Knowledge retention Variables Teacher knowledge of microbiology Class size Region Learning disability register 4

5 Secondary Outcome Satisfaction Teacher Questionnaires Student Questionnaires Focus groups 5

6 Knowledge Change Results Variable did not have any effect on knowledge change at any of the time points Exception Region 6

7 Introduction to Microbes An Introduction Make microbes out of paper cut outs and Arts & Crafts materials Good Microbes Yogurt Making Activity Bad Microbes Interactive Discussion 7

8 Introduction to Microbes Gloucester Control Intervention Baseline Change Retention Baseline Change Retention 6.8 (-4.4, 18.0) 33.5 (22.3, 44.7) 33.7 (22.6, 44.9) (30.3, 34.7) 29.8 (27.0, 32.6) London Nice Bordeaux 8.1 (-0.7, 16.9) 9.3 (-0.6, 19.1) Prague 3.5 (-4.7, 11.7) Ostrava -0.7 (-8.7, 7.3) 24.3 (14.5, 34.1) 29.1 (18.8, 39.4) 14.1 (5.3, 22.9) 2.1 (-6.2, 10.4) 26.5 (15.5, 37.4) 31.5 (21.3, 41.8) 13.4 (4.7, 22.0) 11.6 (3.6, 19.6) 7.0 (-0.8, 14.7) 13.2 (2.2, 24.2) 6.0 (-2.4, 14.4) 4.7 (-3.5, 12.8) 30.0 (22.3, 37.8) 36.4 (24.2, 48.5) 26.4 (18.0, 34.8) 30.8 (22.7, 39.0) 32.5 (24.3, 40.6) 36.2 (23.8, 48.6) 28.4 (19.9, 36.9) 29.1 (21.0, 37.3) 8

9 Introduction to Microbes Control Change Control Retention e-bug Change e-bug Retention Gloucester London Nice Bordeaux Prague Ostrava Significant improvement in knowledge across all regions No loss in student knowledge over time except Gloucester* 9

10 Spread of Infection Hand Hygiene Hand washing activity using UV gel/powder to represent microbes Respiratory Hygiene Sneezing Runway Food Hygiene Chicken salad activity using UV gel/powder to represent microbes on raw chicken 10

11 Spread of Infection Gloucester Control Intervention Baseline Change Retention Baseline Change Retention 5.7 (-3.5, 14.9) 10.5 (1.3, 19.8) 12.2 (3.0, 21.4) (8.6, 12.6) 12.2 (9.6, 14.8) London Nice Bordeaux 2.8 (-4.7, 10.3) 1.8 (-6.3, 9.9) Prague 3.3 (-3.5, 10.1) Ostrava -4.4 (-11.1, 2.2) -7.7 (-16.2, 0.8) 11.5 (3.0, 20.1) 3.4 (-4.1, 10.9) -5.3 (-12.3, 1.7) -2.1 (-11.7, 7.5) 12.4 (3.9, 21.0) 2.1 (-5.2, 9.4) -4.3 (-11.0, 2.4) -3.0 (-9.5, 3.4) 5.0 (-4.0, 14.0) -3.8 (-10.9, 3.3) -2.7 (-9.5, 4.1) 6.2 (-0.3, 12.6) 15.5 (5.3, 25.7) 9.4 (2.4, 16.5) 8.6 (1.8, 15.4) 8.1 (1.2, 14.9) 11.9 (1.5, 22.3) 6.9 (-0.2, 14.1) 10.7 (3.9, 17.5) 11

12 Spread of Infection Control Change Control Retention e-bug Change e-bug Retention Gloucester London Nice Bordeaux Prague Ostrava Significant improvement in knowledge across all regions No loss in student knowledge over time 12

13 Treatment / Prevention of Infection Vaccinations Reading comprehension The story of Edward Jenner Antibiotic Use and Medicines Comic Strip and classroom discussion 13

14 Treatment / Prevention of Infection Gloucester Control Intervention Baseline Change Retention Baseline Change Retention 2.8 (-8.4, 14.1) 16.8 (5.5, 28.1) 14.7 (3.5, 25.9) (12.6, 18.1) 14.6 (11.1, 18.1) London Nice Bordeaux 15.9 (6.7, 25.0) 19.0 (9.1, 28.9) Prague 14.0 (5.7, 22.3) Ostrava 12.4 (4.3, 20.5) 24.1 (13.6, 34.6) 26.9 (16.4, 37.5) 19.8 (10.5, 29.2) 10.1 (1.4, 18.7) 12.1 (0.0, 24.3) 32.2 (21.6, 42.7) 24.4 (15.4, 33.4) 10.3 (2.1, 18.5) 13.3 (5.5, 21.1) 18.7 (7.8, 29.7) 16.9 (8.2, 25.5) 9.5 (1.2, 17.8) 22.5 (14.6, 30.3) 30.8 (18.1, 43.5) 29.8 (21.2, 38.4) 28.3 (19.9, 36.6) 27.4 (19.0, 35.9) 22.3 (9.3, 35.3) 26.0 (17.3, 34.7) 20.0 (11.7, 28.3) 14

15 Treatment / Prevention of Infection Control Change Control Retention e-bug Change e-bug Retention Gloucester London Nice Bordeaux Prague Ostrava Significant improvement in knowledge across all regions No loss in student knowledge over time except Gloucester 15

16 Knowledge Change Summary Significant Improvement in all pack teaching areas over time No reduction in student knowledge after a 6 week period Control schools performed equally as well 16

17 Student Satisfaction 100% 80% 60% 40% 20% 0% Introduction Good Bad Hand Respiratory Food Vaccines Antibiotics Disliked OK Liked 17

18 Student Satisfaction Likes Interesting Facts Interactive, fun activities Team work Seeing and naming the microbes Characters Dislikes Waiting too long to take your turn Some activities too difficult When the teacher did the work Finishing the activity! 18

19 Teacher Satisfaction Junior Schools 100% satisfaction in England and Czech Republic 3/11 teachers in France said they would NOT use e-bug in the future 19

20 Teacher Satisfaction Teacher Likes Interactive Engaged students Teacher dislikes Too much photocopying Some activities too advanced Yogurt activity not suitable for practical reasons Pages didn t photocopy well Not enough multimedia support 20

21 General Changes Photocopying issues Merged student handouts Created handouts in MS PowerPoint Changed the colour of the resource 21

22 General Changes Multimedia Support Films of activities Added alternative activities to website Included more posters etc on the website Pack available in MS Word and PDF 22

23 General Changes Other Provide more alternative materials Include more prompts and suggestions for teachers Provide more animations Introduce an Immunity Section 23

24 Specific Sectional Changes Introduction Changed arts and craft materials to playdough Good and bad Changed titles to USEFUL and HARMFUL microbes Created a new Yeast Races activity Food Hygiene Food Hygiene: Condensed main activity Vaccinations Vaccinations: Added a role play element 24