Adjei, Francis

2 Publications in AERD

Author Publications

The Use of Collaborative Approaches on Students' Performances in Redox Reactions

By Adjei, Francis

This study investigated the use of collaborative instructional approaches on form two science students' performance in redox reactions. The sample for this study consisted of 106 science students from Winneba Senior High School in Ghana. The sample was selected from two intact classes in the school. After a pre-test organized for both classes, the class with the lower average score was assigned as the experimental group and the other class assigned the control group. Interviews, questionnaires, and tests were used as the main instruments to collect data for the study. The reliability of the questionnaire, pre-test, and post-test items which were determined using Cronbach alpha ranged from 0.76 to 0.80. A collaborative learning text-oriented instruction was applied in teaching the experimental group whereas conventional approach was used in teaching the control group. It was also found that a number of the students who took part in the study had wrong notions about redox reactions. The findings showed that there was a significant difference in performance between the experimental and control groups. The experimental group performed better in the post-test than the control group. It is recommended that chemistry teachers in Ghana should employ the collaborative learning approach in teaching chemistry to enhance the students' learning. © 2022 International Council of Associations for Science Education (ICASE). All Rights Reserved.

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Assessment of food safety awareness and practices among university students in Ghana: Using University of Cape Coast (UCC) students as a case study

By Adjei, Gloria Akyaa

The purpose of this study was to explore food safety practices among university students in Ghana using University of Cape Coast (UCC) students as a case study. Three research objectives guided the study which sought to examine the awareness, perceptions, and practices of food safety among the students. Ko's (2013) KAP model was used as the conceptual framework for this study. The cross-sectional descriptive survey method with a quantitative approach for data collection and analysis was employed. All 2020/2021 final year students (n = 88) of the Department of Hospitality and Tourism Management in UCC were used for the study. Primary data on the students’ food safety awareness, perceptions, and application of food safety practices were collected electronically through the use of questionnaires transformed into Google form surveys. Findings revealed that students demonstrated high levels of awareness of proper food safety measures. The students had positive perceptions about food safety measures outlined and adopted to prevent cross-contamination of diseases associated with food. Some students demonstrated appropriate and adequate application of food safety practices, while others were not unbreast with them. It was therefore recommended that food safety measures should be intensified so that those students who reported low levels of food safety awareness can be made aware of the dangers that come with contamination. © 2022 The Authors

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