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Thesis (M.S.)—University of Nebraska—Lincoln, 1969. Department of Food and Nutrition.


Copyright 1969, the author. Used by permission.


The purposes of this study were: (1) to develop a set of inexpensive programmed instructions to teach the standards of quality for cakes to non-professional food service personnel; (2) to evaluate the effectiveness of this type of instruction; (3) to determine the reaction of adult food service personnel to programmed instruction; and (4) to determine the acceptance and potential usage of programmed instruction by the dietitian.

The study was limited to an analysis of the effectiveness of teaching standards of quality for shortened cakes and sponge cakes to individual non-professional food service personnel by the use of linear programmed instruction.Food service personnel had to be literate in order to participate.

Advisor: Marie E. Knickrehm