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dc.contributor.authorBegley, Andrea
dc.date.accessioned2017-03-27T03:58:22Z
dc.date.available2017-03-27T03:58:22Z
dc.date.created2017-03-27T03:46:39Z
dc.date.issued2016
dc.identifier.citationBegley, 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.urihttp://hdl.handle.net/20.500.11937/51678
dc.identifier.doi10.4324/9781315708492
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.titleDeveloping food literacy through the health sector
dc.typeBook Chapter
dcterms.source.startPage186
dcterms.source.endPage204
dcterms.source.titleFood Literacy Key Concepts for Health and Education
dcterms.source.isbn9781315708492
dcterms.source.placeOxon
dcterms.source.chapter14
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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