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Effects of Virtual Reality on Training in Food Preparation Curriculum for Vocational High School Students with Autism Spectrum Disorder
Yung-Ji Sher1*, En-Tzu Lin2, Jon-Chao Hong3, Ting-Fang Wu2 and Kai-Hsin Tai3
1Graduate Institute of Rehabilitation Counseling, Department of Special Education, National Taiwan Normal University
2Graduate Institute of Rehabilitation Counseling, National Taiwan Normal University
3Department of Industrial Education, Institute for Research Excellence in Learning Sciences, National Taiwan Normal University
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Abstract:
The improvement of food preparation skills is beneficial for students with autism spectrum disorder (ASD) to strengthen their employment skills and improve their independent living ability. To enhance the skill development of ASD in food preparation with safe approaches, virtual reality (VR) was used in this study. A single-subject research method and multiple probes across the subject’s design were used. The participants were three 10th-grade students with ASD in a vocational high school. The training program of a food preparation curriculum was supplemented with sixty-minute VR sessions over 2 weeks, five times per week to collect data on the average procedural accuracy and completion time. The results indicate that procedural accuracy was improved and the effects were retained after the intervention. Although the average completion time was improved, the results of the simplified time-series analysis were not statistically significant.
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Keywords: Virtual reality, Vocational high school, Students with autism spectrum disorder, Food preparation curriculum, Effects on the training of food preparation
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Received:N/A; Revised:N/A; Accepted:N/A; Published:March 30, 2022
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*Corresponding author; e-mail: siaa@ntnu.edu.tw
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Citation:Sher, Y.J., & Lin, E.T., & Hong, J.C., & Wu, T.F., & Tai, K.H.(2022). Effects of Virtual Reality on Training in Food Preparation Curriculum for Vocational High School Students with Autism Spectrum Disorder. Educational Innovations and Emerging Technologies, 2(1), 17-32. https://doi.org/10.35745/eiet2022v02.01.0002
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Copyright: ©
2022
The Author(s). Published with license by IIKII, Singapore. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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