Safe Food For the Hungry -- II

Site Educator's Evaluation

Site Educator's Evaluation

Name ___________________________________

Date ___________________________________

Site ___________________________________

Number of participants at site _________

1. Technical quality of broadcast

Video        Excellent   5   4   3   2   1   Poor

Audio        Excellent   5   4   3   2   1   Poor


Comments:

2.	Did the site equipment function well?

_____ yes

_____ no

If not, what difficulties did you experience?




3. Did the Site Educator's handbook adequately prepare you for your 
   role in the videoconference workshop?

_____ yes

_____ no


What was most helpful?




What would have been helpful that you didn't have?




4. How was the video portion of the videoconference received by 
  the participants?

a. Food Safety segment 

_____ Very well, the audience was actively listening.

_____ Well, the audience paid attention. 

_____ Not well, the audience was not involved.

_____ Badly, the audience did not pay attention.


b.  Nutrition Segment 

_____ Very well, the audience was actively listening. 

_____ Well, the audience paid attention. 

_____ Not well, the audience was not involved. 

_____ Badly, the audience did not pay attention. 


c.  Volunteer Management Segment 

_____ Very well, the audience was actively listening. 

_____ Well, the audience paid attention. 

_____ Not well, the audience was not involved. 

_____ Badly, the audience did not pay attention. 


5. How were the site activities received by participants? 

_____ Very well, there was active involvement. 

_____ Well, people were involved. 

_____ Not well, people were not involved. 

_____ Badly, people didn't like them. 


6. Which activity was best received?  Mark "B". Which was least 
   well received?  Mark "L". 

____ Evaluating the Safety of Incoming Foods. 

____ The Microbial Zoo 

____ Glowing Germs 

____ Food Guide Pyramid 

____ Creative Meal Planning 

____ Developing an Effective Volunteer Program 

____ Safe Food Safari 

____ Making the Most of Food Bank and Commodity Food 

____ Evaluating Volunteer Programs 


7. Did you have any difficulty calling in, faxing or e-mailing questions?

_____ yes

_____ no

If yes, what was the problem?  Was it resolved? 





8. Please provide general comments that would help us plan future 
   remote learning programs.









Return to: 

April Mason 
Department of Foods and Nutrition 
Purdue University 
1264 Stone Hall 
West Lafayette, IN  47907-1264