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Effectiveness of BIRTAN Food-Based Training on Secondary School Teachers at Pirgonj Upazila Under Rangpur District, Bangladesh

Rubayet Ferdous Noman, Md. Sadequl Islam, Mursaleen Z. Turin, Nurunnobi ,, Farjana R. Bhuiyan, Rahana Akther, Mohammad Z. Ullah, Most Altaf-Un-Nahar, Shahana Yeasmin

Abstract


The study aimed to assess the effectiveness of BIRTAN food-based training on secondary school teachers in Pirgonj Upazila, Rangpur District, Bangladesh. The specific objectives were to determine the characteristics of the respondents, evaluate the extent of effectiveness of the food-based training, and explore how selected teacher characteristics influence training effectiveness. The research used a quantitative approach with a sample of 172 secondary school teachers selected through simple random sampling from a population of 310. Data collection tools included an interview schedule measuring three dimensions of training effectiveness: information received, understanding, and application, each rated on a 4-point scale. Data were analyzed using descriptive statistics, correlation coefficients, and multiple regression in SPSS. Findings revealed that most teachers had moderate effectiveness from the training, with 60% showing medium effectiveness levels and only 17.4% achieving high effectiveness. The study identified significant positive relationships between training effectiveness and factors such as educational qualification, physical mobility, training received, and knowledge of food and nutrition, while age had a slight negative effect and professional experience was not significant. The regression model explained 41.6% of the variance in training effectiveness, highlighting the importance of these characteristics in enhancing training outcomes. The study recommends improving food-based training programs by emphasizing educational qualifications, physical mobility, and nutrition knowledge of teachers during planning and implementation to increase effectiveness. Strengthening these factors could better equip teachers to apply nutrition knowledge in their professional and personal lives, thereby supporting improved nutritional awareness in the school community.

Keywords


Nutrition; Training; Information; BIRTAN; Food; Teachers

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DOI: 10.33687/ijae.014.02.5894

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