New Approach to the Lipids in Secondary Schools

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F16%3A10314289" target="_blank" >RIV/00216208:11310/16:10314289 - isvavai.cz</a>

Výsledek na webu

<a href="http://pubs.sciepub.com/education/4/1/7/index.html" target="_blank" >http://pubs.sciepub.com/education/4/1/7/index.html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.12691/education-4-1-7" target="_blank" >10.12691/education-4-1-7</a>

Jazyk výsledku

angličtina

Název v původním jazyce

New Approach to the Lipids in Secondary Schools

Popis výsledku v původním jazyce

This article focuses on the problem of teaching food chemistry and nutrition in secondary school curricula. In it we propose a new approach to the topic of lipids from the perspective of food chemistry and nutrition, and we have developed this topic into a new program for interactive whiteboards. The program should be understood as an overview, and its content was derived from the results of a range of analyses of secondary school chemistry and biology textbooks. These analyses have shown that the textbooks in question have substantial shortcomings in addressing the topics of food chemistry and nutrition. While the textbooks contain sufficient terminology related to the given topic, their attention to nutrition and illnesses associated with it is minimal. In addition to the textbooks analyzed, the proposed content of the lipids unit is derived from the results of numerous World Health Organization research projects, as well as from the recommendations of dieticians and doctors. The results of our survey conducted among third year secondary school students confirmed their insufficient knowledge about the issues of nutrition and illnesses associated with it, thus confirming the need to change the way in which it is taught. We have created entirely new content for the topic of lipids in the form of an educational text designed for secondary school (or potentially even primary school) teachers. It consists of three sections: 1) lipids as a component of food, 2) the digestion and metabolism of lipids, and 3) proper nutrition, diet, and illnesses associated with nutrition. Each section contains motivational-educational material created for interactive whiteboards. For each section there is also a corresponding PowerPoint presentation which can be given to students as further study material.

Název v anglickém jazyce

New Approach to the Lipids in Secondary Schools

Popis výsledku anglicky

This article focuses on the problem of teaching food chemistry and nutrition in secondary school curricula. In it we propose a new approach to the topic of lipids from the perspective of food chemistry and nutrition, and we have developed this topic into a new program for interactive whiteboards. The program should be understood as an overview, and its content was derived from the results of a range of analyses of secondary school chemistry and biology textbooks. These analyses have shown that the textbooks in question have substantial shortcomings in addressing the topics of food chemistry and nutrition. While the textbooks contain sufficient terminology related to the given topic, their attention to nutrition and illnesses associated with it is minimal. In addition to the textbooks analyzed, the proposed content of the lipids unit is derived from the results of numerous World Health Organization research projects, as well as from the recommendations of dieticians and doctors. The results of our survey conducted among third year secondary school students confirmed their insufficient knowledge about the issues of nutrition and illnesses associated with it, thus confirming the need to change the way in which it is taught. We have created entirely new content for the topic of lipids in the form of an educational text designed for secondary school (or potentially even primary school) teachers. It consists of three sections: 1) lipids as a component of food, 2) the digestion and metabolism of lipids, and 3) proper nutrition, diet, and illnesses associated with nutrition. Each section contains motivational-educational material created for interactive whiteboards. For each section there is also a corresponding PowerPoint presentation which can be given to students as further study material.

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

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

American Journal of Educational Research

ISSN

2327-6150

e-ISSN

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Svazek periodika

4

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

33-39

Kód UT WoS článku

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EID výsledku v databázi Scopus

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