International Journal of
Information and Education Technology

Editor-In-Chief: Prof. Jon-Chao Hong
Frequency: Monthly
ISSN: 2010-3689 (Online)
E-mali: editor@ijiet.org
Publisher: IACSIT Press
 

OPEN ACCESS
3.9
CiteScore

IJIET 2015 Vol.5(9): 710-713
doi: 10.7763/IJIET.2015.V5.597

Thai Healthy Food Learning through Internet

Cherdpong Kheerajit , Narong Sompong

Abstract

This research objectives were: 1) to develop the series of online video on Thai healthy food through internet, 2) to evaluate e-learning from the online video, and 3) study the opinion of the audiences from the AEC (Asian Economic Community). The samples of the study were 95 respondents in Indonesia and Philippines were selected by purposive sampling. Research instruments composed the online video series on Thai Healthy food which were uploading to Youtube and testing.thaifoodtoworld.com, as well as a questionnaire and a structure form using in the focus group discussion. The research found that the opinion of the respondents showed that they were mostly familiar with Thai food menus and they learned more about Thai food substantially after they had watched online video. They mostly also satisfied toward the online video at the high and highest level. The opinion of the respondents in both countries toward online video through internet was mostly found that they were suitable to use as the public relations and they satisfied at the high and highest level in terms of content, presentation techniques, convenience in watching online as well as the usefulness and implementation of the video.

Keywords

  • Thai food
  • Thai healthy food
  • online video
  • learning through Internet
597-D016

How to Cite

Copied

Cherdpong Kheerajit and Narong Sompong, "Thai Healthy Food Learning through Internet," International Journal of Information and Education Technology, vol. 5, no. 9, pp. 710-713, 2015. https://doi.org/10.7763/IJIET.2015.V5.597

Copyright & License

Copyright © 2015 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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