[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100567576":3},{"organization":4,"armGroups":7,"interventions":25,"overallOfficials":31,"centralContacts":40,"locations":31,"responsibleParty":50,"collaborators":31,"id":54,"slug":55,"hasResults":56,"nctId":57,"briefTitle":58,"officialTitle":59,"acronym":31,"eligibilityCriteria":60,"healthyVolunteers":61,"sex":62,"minAge":63,"maxAge":64,"enrollmentInfo":65,"targetDuration":31,"studyType":68,"phases":69,"briefSummary":71,"conditions":72,"keywords":75,"overallStatus":78,"whyStopped":31,"lastUpdateSubmitDate":79,"lastUpdatePostDateStruct":80,"startDateStruct":83,"completionDateStruct":85,"leadSponsor":87,"locationsCount":31},{"fullName":5,"class":6},"Fu Jen Catholic University","OTHER",[8,14,19],{"label":9,"type":10,"description":11,"interventionNames":12},"VR Group","EXPERIMENTAL","In the VR group, participants will wear virtual reality headsets, experiencing immersive learning in a 3D space with interactive scenarios. Interactive buttons will assist them, making it feel as if they are physically entering a large-scale food service environment. The immersive learning focuses on operating large kitchen equipment, and the first-person perspective will make participants feel as if they are truly in the environment, preparing food in real-time. The VR experience will cover everything from clothing regulations, hygiene and safety precautions, and the use of large kitchen equipment to food service procedures and emergency response. All these aspects are integrated into the learning process.",[13],"Device: VR",{"label":15,"type":10,"description":16,"interventionNames":17},"Video Group","In the video group, participants will watch a video that features scenarios similar to those in the VR experience. However, instead of interacting with a 3D space, the content will be presented in a 2D format without the immersive spatial element.",[18],"Device: Video",{"label":20,"type":21,"description":22,"interventionNames":23},"Written Materials Group","SHAM_COMPARATOR","In the written materials group, the content will be presented through photos and text, without offering dynamic visuals or the immersive 3D spatial experience.",[24],"Device: written materials",[26,32,36],{"type":27,"name":28,"description":29,"armGroupLabels":30,"otherNames":31},"DEVICE","VR","VR - Immersive instruction using virtual reality.",[9],null,{"type":27,"name":33,"description":34,"armGroupLabels":35,"otherNames":31},"Video","Video - Educational content presented through video.",[15],{"type":27,"name":37,"description":38,"armGroupLabels":39,"otherNames":31},"written materials","Written Materials - Instruction using text and images.",[20],[41,46],{"name":42,"role":43,"phone":44,"phoneExt":31,"email":45},"SHIH HSIN-YU","CONTACT","+886936672330","s409470307@gmail.com",{"name":47,"role":43,"phone":48,"phoneExt":31,"email":49},"Hsin-Yi Yang, PhD","+886928645801","b8506044@gmail.com",{"type":51,"investigatorFullName":52,"investigatorTitle":53,"investigatorAffiliation":5,"oldNameTitle":31,"oldOrganization":31},"PRINCIPAL_INVESTIGATOR","SHIH, HSIN-YU","Principal Investigator","100567576","comparison-of-teaching-effectiveness-of-vr-video-and-written-materials-on-food-hygiene-and-equipment-safety-100567576",false,"NCT06669988","Comparison of Teaching Effectiveness of VR, Video, and Written Materials on Food Hygiene and Equipment Safety","Comparison of the Teaching Effectiveness of VR, Videos, and Written Materials on Food Hygiene Safety and Equipment Operation","Inclusion Criteria:\n\n* native Chinese speakers\n* normal vision, hearing, and hand mobility\n\nExclusion Criteria:\n\n* in other VR-related studies\n* symptoms of dizziness when wearing a virtual reality headset\n* have taken courses in food service or food hygiene and safety",true,"ALL","18 Years","30 Years",{"count":66,"type":67},60,"ESTIMATED","INTERVENTIONAL",[70],"NA","This study investigates the impact of virtual reality (VR) as an educational tool in the food industry, comparing it to traditional methods like videos and written materials in teaching hygiene and safety. VR offers immersive, realistic training that allows employees to simulate food-handling scenarios, including handwashing, hazard identification, and emergency responses, which may enhance engagement and effectiveness. The study aims to clarify the advantages and limitations of VR-based education against traditional approaches by assessing learning effectiveness, usefulness, playfulness, ease of use, and long-term knowledge retention.\n\nParticipants will be assigned to one of the three educational methods (VR, video, or written materials) and evaluated through pre-tests, post-tests, and follow-up assessments one month later. Non-parametric statistical analysis, specifically the Wilcoxon signed-rank test, will assess the effectiveness of each educational method based on test scores and satisfaction surveys.\n\nThe study will be conducted at Fu Jen Catholic University's Department of Nutrition, following ethical guidelines and informed consent protocols to protect participants' welfare and data privacy. Professional supervision and carefully maintained equipment will ensure a safe learning environment, with adverse reactions monitored and documented throughout.",[73,74],"Educational Interventions","Virtual Reality",[74,76,77],"education","hygiene safety in food service","NOT_YET_RECRUITING","2024-10-31",{"date":81,"type":82},"2024-11-01","ACTUAL",{"date":84,"type":67},"2025-02-01",{"date":86,"type":67},"2026-08-31",{"name":5,"class":6}]