Abstrakt
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 students about nutrition problems and diseases associated with nutrition was also confirmed by the results of our questionnaire survey conducted among students at the end of third grade grammar schools. Complete newly designed content of topic Lipids is processed as an educational text for secondary or elementary school teachers.
It has three parts: Lipids as an ingredient of food, Digestion and metabolism of lipids and Proper nutrition, diet and diseases associated with nutrition. To each part is processed motivational-educational learning material designed to work with an interactive whiteboard.
Each part is also processed as a PowerPoint presentation which can be provided as educational material for students.