Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/7475
Title: Factors influencing students’ online learning readiness in a middle eastern higher education institution: Implications for online course design
Authors: Zgheib, Ghania 
Daia, Roula Al 
Serhan, Mireille 
Melki, Antoine 
Affiliations: Department of Education 
Department of Business Administration 
Department of Nutritional Sciences 
Department of Computer Science 
Issue Date: 2020-07-01
Part of: International Journal on E-Learning: Corporate, Government, Healthcare, and Higher Education
Volume: 19
Issue: 3
Start page: 287
End page: 308
Abstract: 
This study aimed at analyzing students’ readiness to learn online in a Lebanese higher education institution and factors that contribute to the readiness of students in this context. Penn State University’s Online Learning Readiness Survey was used to gather data from 328 students at a private higher education institution in Lebanon. Through descriptive statistics and an exploratory factor analysis (EFA), the online learning readiness scale resulted in four reliable factors that contribute to the readiness of Lebanese students to learn online: technology skills, access to technology infrastructure, online communication and social interaction, and persistence and motivation. Also the results showed that while students in Lebanon seem to be tech savvy, and possess self-directed learning and social communication skills, yet a low percentage (31.5%) is willing to spend 3-6 hours per week learning autonomously online. © 2020, Association for the Advancement of Computing in Education. All rights reserved.
URI: https://scholarhub.balamand.edu.lb/handle/uob/7475
ISSN: 15372456
Type: Journal Article
Appears in Collections:Department of Computer Science
Department of Education
Department of Business Administration
Department of Nutritional Sciences

Show full item record

Record view(s)

29
checked on Nov 22, 2024

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.