Food education and food technology in school curricula international perspectives /: international perspectives. (2020)

• Record Type: Book
• Further Information: Note: Marion Rutland, Angela Turner, editors.
• Other Names: Rutland, Marion; Turner, Angela
• Contents: Intro -- Foreword -- Contents -- Contributors -- About the Authors -- Chapter 1: Introduction -- Part I: Food Teaching in Primary and Secondary Schools in Different Cultures -- Part II: The Professional Identity of Food Teachers -- Part III: Current Content and Contemporary Issues -- Part I: Food Teaching in Primary and Secondary Schools in Different Cultures -- Chapter 2: Exploring Food Education in the English Primary Curriculum -- The Primary National Curriculum -- 2009-2018: Potential Changes in the Position of Food in the Primary School Curriculum -- Discussion Interview Research from a Sample of Primary Schools Across England on What Food Is Taught in Their Schools -- Conclusion -- References -- Websites -- Chapter 3: Reducing Challenging Behaviour and Maintaining Aboriginal and Torres Strait Islander (ATSI) and Non-ATSI Student Retention Through Food and Exercise in Primary and Secondary Schools in New South Wales, Australia -- Introduction -- Teaching Philosophy -- Research Projects and Initiatives -- Move to Learn Program (1999-2003) -- The Adolescent Centre, Brain Gym and the Coffee Den (2004-2010) -- Gumbaynggirr Pathways to Learning (2012-2013) Reaching Out Reaching In (2014) -- STEM in the Garden (2017) -- External Initiatives Regularly Run in the School (2012-2019) -- Conclusion -- References -- Chapter 4: What Is the Current State of Play for Food Education in English Secondary Schools? -- How Did Food Education Begin in English Schools? -- Recent History 1995: To Present Day -- The Revised National Curriculum in England: D&T Programmes of Study (PoS) (DfE, 2013) -- The Impact of Changes in the English National Curriculum Current Views on Food Teaching Results from Author's National Questionnaire 'Current Views on Food Teaching' (2018a) (Appendix 1), Case Study Schools' 'In-Depth View on Food Teaching' (2018b) (Appendix 2) and the Fell Report (2017) -- The New GCSE Food Preparation and Nutrition for KS4 Pupils (Aged 14-16 Years) -- Summary of the Specifications for the New GCSE Food Preparation and Nutrition -- Examination Courses for KS5 Pupils (Aged 16-18 Years) -- Expertise of the Food Teacher -- Conclusion -- Appendix 1 -- Appendix 2 -- Case Study Questions -- References Chapter 5: A Technological Approach to Secondary Food Education in New Zealand -- The Educational Origins of Food Education in New Zealand -- Curriculum Development from 1970 to 1990 -- The Development of the New Zealand Curriculum (1987-2018) -- Food as a Technological Outcome -- Defining Technological Food Literacy -- The Characterisation of a Food Literate Person -- Discussion -- References -- Chapter 6: Developments in Secondary Food Education in England Since the 1970s: A Personal Perspective -- Introduction: Purpose and Validity of Food Education -- My Own Schooling in the 1970s
• Publisher Details: Cham : Springer
• Publication Date: 2020
• Extent: 1 online resource (337 p.)
• Subjects: 338.4/7664; Food industry and trade -- Study and teaching; Education -- Curricula; Education -- Curricula; Food industry and trade -- Study and teaching; Electronic books; Electronic books
• Languages: English
• ISBNs: 9783030393397; 3030393399
• Related ISBNs: 9783030393380
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.