Author: William Aspden
Publisher: Financial Times/Prentice Hall
ISBN: 9781408223093
Category : Dietetics
Languages : en
Pages : 0
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Book Description
This volume provides students with the knowledge and training they need to undertake practical investigations within food science and nutrition covering relevant aspects of nutrition, biology, chemistry, biochemistry, communication and consultation.
Author: Rob Reed
Publisher: Pearson Higher Ed
ISBN: 1408223104
Category : Science
Languages : en
Pages : 534
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Book Description
If you are studying food science, nutrition and dietetics, or a related course, then this book will be an indispensable companion throughout your entire degree programme. This ‘one-stop’ text will guide you through the wide range of practical, analytical and data handling skills that you will need during your studies. It will also give you a solid grounding in wider transferable skills such as teamwork, using information technology, communicating information and study skills. Practical Skills in Food Science, Nutrition and Dietetics provides an easy-to-read guide to help you develop the skills you need to succeed. It explains the essential elements of practical techniques and procedures in a step-by-step manner to help you understand their application in the context of food science, nutrition and dietetics. This text’s unique and comprehensive coverage includes: general advice on practical work; measuring techniques; statistical techniques; analysis and presentation of data; and study skills.
Author: Anita Tull
Publisher:
ISBN: 9781911208587
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. / A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals. / Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification. / Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios. / The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts. / Exam-style questions help prepare students for assessment. / Includes a recipe chapter with step-by-step instructions which provides: Coverage of the Unit 1 Practical Work Skills list; advice on how to develop higher level skills and suggestions for other recipes students can research; activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods
Author: Anita Tull
Publisher: Routledge
ISBN: 1315313871
Category : Cooking
Languages : en
Pages : 188
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Book Description
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.
Author: John Tomsett
Publisher: John Catt
ISBN: 1914351495
Category : Education
Languages : en
Pages : 320
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Book Description
Schools need to have purchase on the curriculum: why they teach the subjects beyond preparation for examinations, what they are intending to achieve with the curriculum, how well it is planned and enacted in classrooms and how they know whether it’s doing what it’s supposed to. Fundamental to this understanding are the conversations between subject leaders and their line managers. However, there is sometimes a mismatch between the subject specialisms of senior leaders and those they line manage. If I don’t know the terrain and the importance of a particular subject, how can I talk intelligently with colleagues who are specialists? This book sets out to offer some tentative answers to these questions. Each of the national curriculum subjects is discussed with a subject leader and provides an insight into what they view as the importance of the subject, how they go about ensuring that knowledge, understanding and skills are developed over time, how they talk about the quality of the schemes in their departments and what they would welcome from senior leaders by way of support. We have chosen this way of opening up the potentially difficult terrain of expertise on one side and relative lack of expertise on the other, by providing these case studies. They are suggested as prompts rather than the last word. Informed debate is, after all, the fuel of curriculum development. And why Huh? Well, 'Huh?' may be John's first response when he walks into a Year 8 German class but, in fact, we chose 'Huh' as the title of our book as he is the Egyptian god of endlessness. As Claire Hill so eloquently comments in her chapter, “Curriculum development is an ongoing process; it’s not going to be finished, ever.” And we believe that 'Huh' captures a healthy and expansive way of considering curriculum conversations.
Author: Gwyneth Owen-Jackson
Publisher: Routledge
ISBN: 1135868190
Category : Education
Languages : en
Pages : 263
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Book Description
Design and technology is a subject that interests and excites most young people. It requires them to work both practically and theoretically, to investigate and research, design, plan, make and evaluate. It encourages creativity, decision-making and problem-solving as pupils get to grips with real needs and real products. Design and technology covers work with electronics, food, materials such as wood, metal, plastics and textiles, and requires the development of graphical skills, practical skills and theoretical knowledge and understanding. Learning to Teach Design and Technology in the Secondary School, second edition, aims to help student-teachers develop their subject knowledge and professional knowledge and skills. It looks at the theory underpinning important issues and links this to practice in the classroom. Fully updated to take account of changes in the curriculum, there are new chapters on: teaching graphics, 14-19 vocational qualifications and cross-curricular links to literacy, numeracy, citizenship and sustainability. There are also chapters on: design and technology in the school curriculum developing areas of subject knowledge the importance of health and safety the use of ICT in the teaching of design and technology planning lessons managing the classroom assessment issues the integration of citizenship and sustainability into design and technology your own professional development. Bringing together insights from current educational theory and the best contemporary classroom teaching and learning, this book will prove an invaluable resource in enhancing the quality of initial school experience for the student teacher.
Author: Alexis Rickus
Publisher: Hodder Education
ISBN: 1471863654
Category : Study Aids
Languages : en
Pages : 870
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Book Description
Exam Board: AQA Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Develop your students' knowledge and food preparation skills for the new GCSE; approved by AQA, this title caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher*. - Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners - Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment *According to the Educational Publishers' Council statistics
Author: Lori A. Smolin
Publisher: John Wiley & Sons
ISBN: 1119577543
Category : Science
Languages : en
Pages : 978
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Book Description
Nutrition: Science and Applications, 3rd Canadian Edition, provides students with a strong foundational knowledge of human nutrition, covering all essential nutrients, their functions in the body, and their sources and dietary components. Presenting an innovative critical-thinking approach to the subject, this leading textbook goes beyond the basics to explore underlying nutrition processes while discussing the latest research, debates, and controversies related to nutrition and health. The text offers an accessible, visually-rich presentation of topics designed to be highly relevant and relatable to Canadian readers. The ideal text for college-level nutrition courses, this new edition features extensively revised and updated content throughout — aligning with the latest nutrition research, recommendations, guidelines, and Canadian government regulations. The authors real-world approach enables students to apply concepts of nutrition science in their own lives as consumers, and in their future careers as scientists and health professionals. Balanced coverage of fundamental nutrition topics integrates with comprehensive discussion of nutrient metabolism, health and disease relationships, dietary patterns, Canadian and global nutrition issues, and much more.
Author: H L Meiselman
Publisher: Elsevier
ISBN: 1845695712
Category : Medical
Languages : en
Pages : 708
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Book Description
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures
Author: Marion Rutland
Publisher: Springer Nature
ISBN: 3030393399
Category : Education
Languages : en
Pages : 337
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Book Description
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts. Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
