New Approach To The Topic Lipids In Secondary Schools

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F15%3A10313390" target="_blank" >RIV/00216208:11310/15:10313390 - isvavai.cz</a>
Result on the web
<a href="http://www.tojet.net/special/2015_8_1.pdf" target="_blank" >http://www.tojet.net/special/2015_8_1.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
New Approach To The Topic Lipids In Secondary Schools
Original language description
The article is focused on an issue of Food chemistry and nutrition in secondary school curriculum. We propose a new approach to a topic Lipids in relation to food chemistry and nutrition and process this topic as an educational material for an interactive whiteboard. The topic is seen as a cross-cutting and its content is based on the knowledge gained from analyses of secondary school chemistry and biology textbooks. Analyses showed that textbooks include substantial shortcomings in their content in relation to the food chemistry and nutrition issue. Although textbooks contain enough terms that might be related to the researched topic, their interaction with nutrition and diseases related to nutrition is minimal. The proposed content of the thematic unit Lipids is based not only on analysis of textbooks but also on the results of extensive surveys of the World Health Organization and on recommendations of recognized nutritionists and doctors. Lack of knowledge of secondary schools stud
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
AM - Pedagogy and education
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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