Developing food literacy through the health sector
dc.contributor.author | Begley, Andrea | |
dc.date.accessioned | 2017-03-27T03:58:22Z | |
dc.date.available | 2017-03-27T03:58:22Z | |
dc.date.created | 2017-03-27T03:46:39Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Begley, A. 2016. Developing food literacy through the health sector. In Food Literacy Key Concepts for Health and Education, pp. 186-204. Oxon: IGI Global. | |
dc.identifier.uri | http://hdl.handle.net/20.500.11937/51678 | |
dc.identifier.doi | 10.4324/9781315708492 | |
dc.description.abstract |
The chapter examines the alignment of science inquiry skills to the information literacy framework (Bent & Stubbings, 2011) and considers how these skills were supported by a range of web 2.0 tools using the TPACK framework to create an on-line scaffolded inquiry in two school contexts. Two case studies of inquiry around the pedagogy of ICT skills are examined here; one study in six grade seven high school classes and the other in a single extension group of twenty-five primary students from grade five to grade seven. In addition the affordances and limitations of the technology tools are assessed to determine how the scaffolded on-line inquiry process could be implemented in schools. In conclusion the chapter describes how in these cases, scaffolded on-line inquiry provides an opportunity for students to create an authentic, rich and detailed inquiry around their focus utilising a range of ICT tools and strategies. | |
dc.title | Developing food literacy through the health sector | |
dc.type | Book Chapter | |
dcterms.source.startPage | 186 | |
dcterms.source.endPage | 204 | |
dcterms.source.title | Food Literacy Key Concepts for Health and Education | |
dcterms.source.isbn | 9781315708492 | |
dcterms.source.place | Oxon | |
dcterms.source.chapter | 14 | |
curtin.department | School of Public Health | |
curtin.accessStatus | Fulltext not available |
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