Computer-assisted instruction for decision making in food systems management

Simulated decision-making experiences in computer-assisted instruction (CAI) for senior dietetics students were used to evaluate the effectiveness of this form of education. The procedure involved an assessment of needs, formulation of priorities, development of CAI based on case studies, programming, implementation of the instruction in course work, and evaluation of effectiveness using 2 standard tests. The most significant result was an increase in student confidence in making personnel decisions; the short term nature of the course limited the actual improvement of personnel management skills, but attitudes of faculty and students were positive toward the technique.