New Approach To The Topic Lipids In Secondary Schools

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

New Approach To The Topic Lipids In Secondary Schools

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

New Approach To The Topic Lipids In Secondary Schools

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

AM - Pedagogika a školství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Turkish Online Journal of Educational Technology

ISSN

1303-6521

e-ISSN

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Svazek periodika

neuveden

Číslo periodika v rámci svazku

August, 2015

Stát vydavatele periodika

TR - Turecká republika

Počet stran výsledku

6

Strana od-do

375-380

Kód UT WoS článku

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EID výsledku v databázi Scopus

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