1 e-Bug Pack Evaluation. 2 Evaluation Process IrelandEngland France Spain Portugal Finland Italy...

1

e-Bug Pack Evaluation

2

Evaluation Process

Ireland England

France

Spain

Po

rtu

gal

Finland

Italy

Greece

Poland

Denmark

Belgium

Czech Rep.

Slovenia

Latvia

Lithuania

Hungary

Slovakia

Croatia

England

France

Czech Rep.

• Control and Intervention Schools

• Junior and Senior Schools

• Minimum of 151 students in each group

• Evaluation carried out in 3 countries

3

Regions Evaluated

England

Czech Republic

France

Gloucester London

Bordeaux

Nice

Prague Ostrava

4

Primary Outcome

• Knowledge Change– Baseline knowledge – Knowledge change – Knowledge retention

• Variables– Teacher knowledge of microbiology– Class size– Region– Learning disability register

5

Secondary Outcome

• Satisfaction

– Teacher Questionnaires

– Student Questionnaires

– Focus groups

6

Knowledge Change Results

• Variable did not have any effect on knowledge change at any of the time points

• Exception Region

7

Introduction to Microbes

• An Introduction – Make microbes out of paper

cut outs and Arts & Crafts materials

• Good Microbes– Yogurt Making Activity

• Bad Microbes– Interactive Discussion

8


Control Intervention

Baseline Change Retention Baseline Change Retention

Gloucester6.8

(-4.4, 18.0)33.5

(22.3, 44.7)33.7

(22.6, 44.9)0

32.5 (30.3, 34.7)

29.8 (27.0, 32.6)

London - - - - - -

Nice 8.1

(-0.7, 16.9)24.3

(14.5, 34.1)26.5

(15.5, 37.4)7.0

(-0.8, 14.7)30.0

(22.3, 37.8)32.5

(24.3, 40.6)

Bordeaux9.3

(-0.6, 19.1)29.1

(18.8, 39.4)31.5

(21.3, 41.8)13.2

(2.2, 24.2)36.4

(24.2, 48.5)36.2

(23.8, 48.6)

Prague 3.5 (-4.7, 11.7)

14.1 (5.3, 22.9)

13.4(4.7, 22.0)

6.0 (-2.4, 14.4)

26.4 (18.0, 34.8)

28.4 (19.9, 36.9)

Ostrava -0.7 (-8.7, 7.3)

2.1 (-6.2, 10.4)

11.6 (3.6, 19.6)

4.7 (-3.5, 12.8)

30.8 (22.7, 39.0)

29.1 (21.0, 37.3)

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ControlChange

ControlRetention

e-BugChange

e-BugRetention

Gloucester

London - - - -

Nice

Bordeaux

Prague

Ostrava

Significant improvement in knowledge across all regions

No loss in student knowledge over time except Gloucester*

10

Spread of Infection

• Hand Hygiene – Hand washing activity using UV

gel/powder to represent microbes

• Respiratory Hygiene– Sneezing Runway

• Food Hygiene– Chicken salad activity using UV

gel/powder to represent microbes on raw chicken

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Spread of Infection



Gloucester5.7

(-3.5, 14.9)10.5

(1.3, 19.8)12.2

(3.0, 21.4)0

10.6 (8.6, 12.6)

12.2 (9.6, 14.8)

London - - - - - -

Nice 2.8

(-4.7, 10.3)-7.7

(-16.2, 0.8)-2.1

(-11.7, 7.5)-3.0

(-9.5, 3.4)6.2

(-0.3, 12.6)8.1

(1.2, 14.9)

Bordeaux1.8

(-6.3, 9.9)11.5

(3.0, 20.1)12.4

(3.9, 21.0)5.0

(-4.0, 14.0)15.5

(5.3, 25.7)11.9

(1.5, 22.3)

Prague 3.3 (-3.5, 10.1)

3.4 (-4.1, 10.9)

2.1 (-5.2, 9.4)

-3.8 (-10.9, 3.3)

9.4 (2.4, 16.5)

6.9 (-0.2, 14.1)

Ostrava -4.4 (-11.1, 2.2)

-5.3 (-12.3, 1.7)

-4.3 (-11.0, 2.4)

-2.7 (-9.5, 4.1)

8.6 (1.8, 15.4)

10.7 (3.9, 17.5)

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Spread of Infection

ControlChange

ControlRetention

e-BugChange

e-BugRetention

Gloucester

London - - - -

Nice

Bordeaux

Prague

Ostrava


No loss in student knowledge over time

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Treatment / Prevention of Infection

• Vaccinations– Reading comprehension

‘The story of Edward Jenner’

• Antibiotic Use and Medicines– Comic Strip and classroom

discussion

14



Gloucester2.8

(-8.4, 14.1)16.8

(5.5, 28.1)14.7 (3.5,

25.9)0

15.4 (12.6, 18.1)

14.6 (11.1, 18.1)

London - - - - - -

Nice 15.9

(6.7, 25.0)24.1

(13.6, 34.6)12.1

(0.0, 24.3)13.3

(5.5, 21.1)22.5

(14.6, 30.3)27.4

(19.0, 35.9)

Bordeaux19.0

(9.1, 28.9)26.9

(16.4, 37.5)32.2

(21.6, 42.7)18.7

(7.8, 29.7)30.8

(18.1, 43.5)22.3

(9.3, 35.3)

Prague 14.0 (5.7, 22.3)

19.8 (10.5, 29.2)

24.4 (15.4, 33.4)

16.9 (8.2, 25.5)

29.8 (21.2, 38.4)

26.0 (17.3, 34.7)

Ostrava 12.4 (4.3, 20.5)

10.1 (1.4, 18.7)

10.3 (2.1, 18.5)

9.5 (1.2, 17.8)

28.3 (19.9, 36.6)

20.0 (11.7, 28.3)


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ControlChange

ControlRetention

e-BugChange

e-BugRetention

Gloucester

London - - - -

Nice

Bordeaux

Prague

Ostrava


No loss in student knowledge over time except Gloucester


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Knowledge Change Summary

• Significant Improvement in all pack teaching areas over time

• No reduction in student knowledge after a 6 week period

• Control schools performed equally as well

17

Student Satisfaction

0%

20%

40%

60%

80%

100%

Intro

duct

ion

Good

BadHan

d

Respi

rato

ryFo

od

Vaccin

es

Antibi

otics

Disliked OK Liked

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Student Satisfaction

• Likes– Interesting Facts– Interactive, fun activities– Team work– Seeing and naming the microbes– Characters

• Dislikes– Waiting too long to take your turn– Some activities too difficult– When the teacher did the work– Finishing the activity!

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Teacher Satisfaction

• Junior Schools

– 100% satisfaction in England and Czech Republic

– 3/11 teachers in France said they would NOT use e-Bug in the future

20

Teacher Satisfaction

• Teacher Likes– Interactive– Engaged students

• Teacher dislikes– Too much photocopying– Some activities too advanced– Yogurt activity not suitable for practical reasons– Pages didn’t photocopy well– Not enough multimedia support

21

General Changes

• Photocopying issues– Merged student handouts – Created handouts in MS PowerPoint– Changed the colour of the resource

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General Changes

• Multimedia Support– Films of activities– Added alternative activities to website– Included more posters etc on the website– Pack available in MS Word and PDF

23

General Changes

• Other – Provide more alternative materials– Include more prompts and suggestions for

teachers– Provide more animations – Introduce an Immunity Section

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Specific Sectional Changes

• Introduction– Changed arts and craft materials to playdough

• Good and bad– Changed titles to USEFUL and HARMFUL

microbes– Created a new ‘Yeast Races’ activity

• Food Hygiene– Food Hygiene: Condensed main activity

• Vaccinations– Vaccinations: Added a role play element

1 e-Bug Pack Evaluation. 2 Evaluation Process IrelandEngland France Spain Portugal Finland Italy...

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