Virtual learning environment with active methodologies to improve health practices in the school context
DOI:
https://doi.org/10.56200/mentor.v5i14.12741Keywords:
Food safety, active methodologies, virtual environments, technical training, sanitary practicesAbstract
Food safety training among entrepreneurs shows limitations; active methodologies and ICT improve practices, but evidence in productive contexts remains limited, justifying studies on their effectiveness in real-world environments. The aim of this study was to analyze variations in sanitary practices among food entrepreneurs following the implementation of a virtual environment with active methodologies as an ICT-mediated educational innovation. The study was quantitative, applied, with a pre-experimental single-group design involving 21 entrepreneurs, using pretest and posttest measurements. A virtual intervention with active methodologies was implemented over five sessions. Data were collected through a survey and analyzed using descriptive statistics. The results showed increases in sanitary practices across all evaluated dimensions. Posttest medians exceeded pretest values, with variations across dimensions and a slight reduction in dispersion, indicating greater consistency in participants’ responses. It is concluded that the virtual intervention with active methodologies was associated with improvements in sanitary practices, demonstrating its relevance for strengthening applied competencies in real-world technical training contexts for food entrepreneurs.
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