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An empirical Study on Tutors’ and Students’ Perceptions and Sustenance of Networking in Food and Nutrition Education in the Colleges of Education in Ghana
Open Journal of Food and Nutrition
| Vol 1, Issue 1
Table 3. Responses on sustaining Networking in Food andNutrition Education
| Mean | Std. Dev. | ||||
| By sharing what is learnt | TU | 4.71 | 0.825 | 4.170 | Agreed |
| ST | 3.65 | 0.876 | |||
| By sharing what is created | TU | 4.50 | 1.286 | 4.015 | Agreed |
| ST | 3.53 | 0.956 | |||
| By reusing what others have already learnt and created to improve personal competencies. | TU | 4.57 | 0.938 | 4.000 | Agreed |
| ST | 3.43 | 1.092 | |||
| Learn by following or imitating. | TU | 4.64 | 0.497 | 4.075 | Agreed |
| ST | 3.51 | 1.078 | |||
| Communicating well with each other | TU | 4.21 | 1.251 | 3.680 | Agreed |
| ST | 3.15 | 1.132 | |||
| Encouraging positive contributions from each other | TU | 4.71 | 0.825 | 4.140 | Agreed |
| ST | 3.57 | 0.981 | |||
| Maintaining contact with students in the team | TU | 4.29 | 1.069 | 3.930 | Agreed |
| ST | 3.56 | 1.000 | |||
| Consistent utilisation of Networking in the Teaching-Learning process | TU | 3.57 | 1.453 | 3.455 | Agreed |
| ST | 3.34 | 1.046 | |||
| Ensuring a spirit of unity in diversity among the students | TU | 3.86 | 1.610 | 3.460 | Agreed |
| ST | 3.06 | 1.273 | |||