Journal of Family and Consumer Sciences Education, Vol. 26, No. 1, Spring/Summer, 2008 FOOD AND NUTRITION RELATED VALUES IN FINNISH HEALTH EDUCATION AND HOME ECONOMICS SECONDARY SCHOOL TEXTBOOKS Sade Kuurala Anna-Liisa Rauma University of Joensuu The purpose of the study was to examine value-oriented food and nutrition information in the most commonly used Finnish health education and home economics secondary textbooks (n=7). Information was categorized into individual (nutrition, health, psychology, and sensory quality), social (social life, culture, religion, society, politics, economy) and environmental system level (ecology) according to the nutrition ecology model (Spitzmuller & Leitzmann, 1994). Value-oriented information was ...
PHYSICAL EDUCATION (72) Aims: 4. To develop knowledge and understanding of skills 1. To create an awareness of the necessity for vigour relating to leisure time activities and of a and efficiency through physical fitness. recreational nature. 2. To develop knowledge and understanding of the 5. To create opportunities to develop 'esprit de corps', requirements for healthy living, nutrition, exercise courtesy, sportsmanship, social skills, democratic and relaxation. conduct and ideals. 3. To create awareness of the necessity to develop 6. To develop appreciation of the aesthetic and good posture and physical poise. cultural aspects of movement. CLASS IX There ...
3232 BEYOND NUTRITION: EATING, INNOVATION, AND CULTURES OF POSSIBILITY Beyond Nutrition: Eating, Innovation, and Cultures of Possibility Edward F Fischer, hour into the nearest town to purchase a block of ice. When he Professor | Director, Department of Anthropology, got it home, covered in hay, Art’s mother would make ice cream. Vanderbilt University, Nashville, Tennessee, USA For Art, the ice cream he keeps in his freezer is about more than milk and sugar, calories and fat: it carries a deep connection to his childhood and identity, more emotional and subjective than rational and calculating. His story reminds us that ...
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