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Using Clicker Technology in Extension Programs

Using Clicker Technology in Extension Programs. Demographic information. Why are you here?. Voucher Training or pesticide recert . General Info Get out of the house Socialize Yummy food!!. How much do you expect this year’s program to affect your net income? $/ac. 0 1-10 11-20 21-30

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Using Clicker Technology in Extension Programs

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  1. Using Clicker Technology in Extension Programs

  2. Demographic information

  3. Why are you here? • Voucher Training or pesticide recert. • General Info • Get out of the house • Socialize • Yummy food!!

  4. How much do you expect this year’s program to affect your net income? $/ac • 0 • 1-10 • 11-20 • 21-30 • 31-40 • More than 41 10

  5. Survey of Ag Practices

  6. How long have you been growing vegetables and fruit? • Less than 5 years • 5 to 10 • 11 to 20 • 21 to 30 • More than 30 years

  7. Do you have written procedures and policies for how you grow and handle your produce? • Yes • No • Don’t know

  8. What percentage of your fruit or vegetable crop acreage is fertilized with compost, sludge or manure? • 0 % … no compost, sludge or manure is used • Less than 25 % of the acreage • 26 to 50 % of the acreage • 51 to 75 % of the acreage

  9. Teaching Effectiveness

  10. Did this class/program meet its advertised objectives? • Strongly Agree • Agree • Neutral • Disagree • Strongly Disagree

  11. Your ranking of the speaker:Name of speaker here • Very Effective • Effective • Neutral • Ineffective 10

  12. Was this class/program current, up-to-date? • Strongly Agree • Agree • Neutral • Disagree • Strongly Disagree

  13. 4-H Club Officer Training

  14. I learned how a 4-H meeting should be conducted • Yes lots • Some • Not much

  15. I think I can do my officer duties better now • Yes lots • Some • Not really

  16. I’m glad I came to the workshop • Yes, lots • Some • Not really

  17. Volunteer training

  18. Do you think regular volunteer meetings are beneficial? • Yes • No

  19. Who do you plan to share the calendar updates with? • Family • Club • Potential members and families • No one

  20. Review of content

  21. What food is most often home canned? • Tomatoes • Meat • Jam, jelly • Corn 10

  22. The pH that divides water bath canning from pressure canning is: • 4.0 • 4.6 • 5.0 • 5.2 10

  23. Jars appropriate for canning are: • Mason jars • Old mayo jars • Spaghetti sauce jars • All of the above 10

  24. Participants’ reactions

  25. How would you rate the conference facility (Doubletree Hotel)? • Poor • Fair • Good • Very Good • Excellent

  26. I found the exhibits useful to my work. • Strongly disagree • Disagree • Neutral • Agree • Strongly Agree

  27. How much did you learn about financial strategies related to savings, investments, retirement? • Nothing • A Little • Some • A Lot

  28. Intent to Change behavior(post-then-pre)

  29. After today, will you budget money to spend for food each month? • Always • Often • Sometimes • Rarely • Never 10

  30. Before today, did you budget money to spend for food each month? • Always • Often • Sometimes • Rarely • Never 10

  31. Before today, did you compare prices before you buy food? • Always • Often • Sometimes • Rarely • Never 10

  32. After today, will you compare prices before you buy food? • Always • Often • Sometimes • Rarely • Never 10

  33. Pre and Post Test Knowledge

  34. Which of the following methods is unsafe for thawing meat and poultry? • On the bottom shelf of the refrigerator • In the microwave • In cold water changed every 20 minutes • On the kitchen counter

  35. Which of the following methods is unsafe for thawing meat and poultry? • On the bottom shelf of the refrigerator • In the microwave • In cold water changed every 20 minutes • On the kitchen counter

  36. Small group discussion and decision-making

  37. You have a Pumpkin pie that was stored at room temperature overnight?Should you … • Keep it • Toss it

  38. Toss it out! • Foods with eggs, milk, and a high moisture content – such as pumpkin pie – must be refrigerated. • Avoid keeping pumpkin pie at room temperature more than TWO hours, including time after baking ANDbefore being served. • Some commercial pumpkin pies –purchased at room temperature – must later be refrigerated. Checklabel for storage requirements and don’t buy them if label directions are unclear or missing.

  39. You decide! Food kept frozen at 0 degrees F is still safe to eat. However, it may not taste as good. To assure best flavor, prepare and serve a frozen turkey within a year.

  40. You found a frozen turkey that has been in your freezer 5 years. Should you … • Keep it • Toss it

  41. Thanks to the following educators:Lacie Ashby, Allegany Co.Jim Lewis, Caroline Co. Dave Martin, Baltimore Co.

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