Details

Autor(en) / Beteiligte

• Duffrin, Melani W
• Hovland, Jana
• Carraway-Stage, Virginia
• McLeod, Sara
• Duffrin, Christopher
• Phillips, Sharon
• Rivera, David
• Saum, Diana
• Johanson, George
• Graham, Annette
• Lee, Tammy
• Bosse, Michael
• Berryman, Darlene

Titel

Using food as a tool to teach science to 3 grade students in Appalachian Ohio

Ist Teil von

• Journal of food science education, 2010-04, Vol.9 (2), p.41-46

Ort / Verlag

United States

Erscheinungsjahr

2010

Link zum Volltext

Quelle

Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals

Beschreibungen/Notizen

• The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. In 2007-2008, a foods curriculum developed by professionals in nutrition and education was implemented in 10 3(rd)-grade classrooms in Appalachian Ohio; teachers in these classrooms implemented 45 hands-on foods activities that covered 10 food topics. Subjects included measurement; food safety; vegetables; fruits; milk and cheese; meat, poultry, and fish; eggs; fats; grains; and meal management. Students in four other classrooms served as the control group. Mainstream 3(rd)-grade students were targeted because of their receptiveness to the subject matter, science standards for upper elementary grades, and testing that the students would undergo in 4(th) grade. Teachers and students alike reported that the hands-on FoodMASTER curriculum experience was worthwhile and enjoyable. Our initial classroom observation indicated that the majority of students, girls and boys included, were very excited about the activities, became increasingly interested in the subject matter of food, and were able to conduct scientific observations.