Implications of the Problem-Solving Approach on the Development of Entrepreneurial Skills among Food and Nutrition Students in Anambra State, Nigeria

Abstract

The purpose of this study was to pinpoint the implications of the problem-solving approach on the development of entrepreneurial skills among Food and Nutrition students. The 21,658 Senior Secondary School two (SSII) pupils in 254 Secondary Schools from the six Anambra educational zones make up the study's population. The sample size for the study was two hundred forty (240) students. The test is a self-developed Instrument for Measuring Psycho Productive Skills in Foods and Nutrition (IMPPSFN) that was based on the curriculum for Senior Secondary School Two (SSII), which emphasizes entrepreneurship, as well as other senior secondary school textbooks. The rating's mean (x) and standard deviation were calculated. The intra-class correlational approach was used to assess the level of inter-rater agreement. At the 0.05 level of significance, the analysis of covariance (ANCOVA), a generic linear model that combines ANOVA and regression, was employed to test the null hypotheses. According to the findings, comparing their entrepreneurial abilities in the areas of Food and Nutrition to those of their peers exposed to the lecture technique, secondary school students who used the problem-solving method showed better growth in this area. In conclusion, the problem-solving approach provides armful opportunity for Food and Nutrition students to learn by working on problems within the psychomotor domain. The report suggests, among other things, that training programs be set up on a regular basis in the form of seminars, conferences, workshops, and in-services to provide instructors the abilities they need to teach about food and nutrition.