Auswahl der wissenschaftlichen Literatur zum Thema „Food – Textbooks“
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Zeitschriftenartikel zum Thema "Food – Textbooks"
Subba Rao, GM, T. Vijayapushapm, K. Venkaiah und V. Pavarala. „Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India“. Health Education Journal 71, Nr. 6 (18.10.2011): 725–35. http://dx.doi.org/10.1177/0017896911422783.
Der volle Inhalt der QuelleSong, Younghee. „A Study on Improving the Social Integration Program Textbook through a Comparison of Korean and Vietnamese Food Cultures“. Korean Association For Learner-Centered Curriculum And Instruction 24, Nr. 8 (30.04.2024): 925–43. http://dx.doi.org/10.22251/jlcci.2024.24.8.925.
Der volle Inhalt der QuelleDewi, Lintang Indah Ayu Respati. „A Cultural Portrait of “little c” Themes in an English Textbook Used by Indonesian Junior High School Students: A Content Analysis“. AKSARA: Jurnal Bahasa dan Sastra 20, Nr. 2 (30.10.2019): 88–100. http://dx.doi.org/10.23960/aksara/v20i2.pp88-100.
Der volle Inhalt der QuelleDorji, Tshewang. „Content Analysis of Entrepreneurship Education in Primary and Secondary School Textbooks“. Research in Educational Policy and Management 3, Nr. 1 (27.05.2021): 42–59. http://dx.doi.org/10.46303/repam.2021.3.
Der volle Inhalt der QuelleKim, Yu Jeong. „Analysis of Korean Sustainable Development Goals(K-SDGs) in Food & Nutrition Units in Practical Arts Textbooks“. Korean Association of Practical Arts Education 35, Nr. 4 (31.12.2022): 71–99. http://dx.doi.org/10.24062/kpae.2022.35.4.71.
Der volle Inhalt der QuelleLee, KyoungAe. „Analysis of Maker Competencies in Dietary Life Units of Practical Arts Textbook under the 2015 Revised Practical Arts Curriculum“. Korean Association of Practical Arts Education 36, Nr. 4 (31.12.2023): 71–95. http://dx.doi.org/10.24062/kpae.2023.36.4.71.
Der volle Inhalt der QuelleAbdulridha Obaid, Ali, Lilliati Ismail, Abu Bakar Mohamed Razali, Nor Shahila Mansor, Moomala Othman und Dalia Aralas. „A Descriptive Analysis of Cultural Content of “English for Iraq” Textbooks Used in the Intermediate Schools in Iraq“. International Journal of Applied Linguistics and English Literature 8, Nr. 4 (31.07.2019): 88. http://dx.doi.org/10.7575/aiac.ijalel.v.8n.4p.88.
Der volle Inhalt der QuelleSik, Ruoh Yih. „INCORPORATING CHINESE TRADITIONAL CULTURE IN PRIMARY SCHOOL CHINESE TEXTBOOKS“. International Journal of Humanities, Philosophy and Language 4, Nr. 16 (05.12.2021): 16–46. http://dx.doi.org/10.35631/ijhpl.416002.
Der volle Inhalt der QuelleSusanto, Heri, Sri Fatmawati und Fathurrahman Fathurrahman. „Analisis Pola Narasi Sejarah dalam Buku Teks Lintas Kurikulum di Indonesia“. Fajar Historia: Jurnal Ilmu Sejarah dan Pendidikan 6, Nr. 2 (29.12.2022): 228–43. http://dx.doi.org/10.29408/fhs.v6i2.6632.
Der volle Inhalt der QuelleNurbaya, Nurbaya, und Najdah Najdah. „Evaluation of Nutrition Education at Senior High Schools in Mamuju Regency West Sulawesi“. Journal of Public Health for Tropical and Coastal Region 7, Nr. 1 (29.04.2024): 40–47. http://dx.doi.org/10.14710/jphtcr.v7i1.22054.
Der volle Inhalt der QuelleDissertationen zum Thema "Food – Textbooks"
Baron, Vita. „Nutrition messages in elementary school textbooks : a study of language arts and math texts used in English schools in Montreal“. Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59565.
Der volle Inhalt der QuelleLemos, Carolina Brigida. „Análise de conteúdos de nutrição em livros didáticos do ensino fundamental“. Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/48/48134/tde-23092009-132010/.
Der volle Inhalt der QuelleThe Brazilian National Curriculum Guidelines for Fundamental Education establish health as one of the main focuses in the development of citizenship. Indeed, the National Curriculum Parameters (PCNs) emphasize that the pedagogical proposals should help the students understand and take care of their own bodies, valuing and adopting healthy habits as the basis for quality of life. Food intake, together with life style, is not only a well-known health promoting factor, but is also responsible for preventing and controlling several diseases. Accordingly, nutritional education has an important influence in the students capacity of acquiring healthy eating habits. This dissertation analyzes the concepts of nutrition and food displayed in Science textbook for Fundamental Education, since these are significant sources of information in the Brazilian educational scenario. Textbook were initially investigated with the purpose of obtaining a perspective on the researches which are carried out in Brazil. This investigation, which primarily focused on academic papers, found exclusively masters dissertations. Another stage of the same research analyzed the Science textbook intended for the final years of fundamental education, in order to verify whether the contents relating to food and nutrition were sufficient for the students to read and understand nutritional charts and to acquire a critical position in relation to food advertisings. This was accomplished through the use of a tool applied to assess the level on which the textbook under analysis were able to provide the students with information enough to read and understand the nutritional information presented in food packages. Another tool was used to compare the knowledge presented in the related Science textbook to the knowledge of reference, found in the basic bibliography adopted by the Biological Sciences Bachelors Course of University of São Paulo. It was noted that the information presented in the textbook show different levels of detachment from the knowledge of reference. These levels, of distinct nature, may be identified through the recognition of different didactic and pedagogical components. The discussion focuses on the degree of such disconnection and the extent to which it is acceptable for the contents of textbooks to be consistent with the theoretical references, mainly during the initial education courses.
Chou, Ya Yun, und 周雅雲. „Content Analysis of Food Education in the Health and Physical Textbooks of Elementary Schools“. Thesis, 2014. http://ndltd.ncl.edu.tw/handle/65439747338149910255.
Der volle Inhalt der Quelle南華大學
文化創意事業管理學系
102
The purpose of this study is to analyze the distributions and frequencies of food education issues in health and physical textbooks for the first to sixth graders in elementary schools. Based on the Curriculum Outline of the 1st-9th Grade Curriculum Policy in Taiwan and other relative food education research, this study focuses on the Competence Indicators of the Health and Physical area and Home Economics Education area to develop several content categories for food education issues. In this thesis, I conduct a content analysis and review 36 volumes of textbooks to find the differences on the content, distributions, and frequencies for food education issues across three visions: Kanghsuan, Hanlin, and Nanyi. There are several findings in this thesis. First, the frequency of food education issues is 686 for three versions. Among three versions, Hanlin covers the most frequency and (251) and next Kanghsuan (228) and finally Nanyi (207). Second, all the food education issues, Balanced Diet has the most frequency, Food culture the next, and then Food Safety. Low-Carbon Diet has the least frequency in all versions of textbooks. Third, some food education topics have the higher frequencies and are covered by all three versions of textbooks, such as healthy diet principle, diet behavior and the importance of food. However, some important dietary ideas, such as more vegetables and less meat, less food produces or additives, and hands-on nutrition education, are seldom covered in the textbooks of the three versions. The findings of this study can provide suggestions for the government about the revision on the nutrition education development and are helpful for the teachers when choosing textbooks.
Třeštíková, Tereza. „Chemie potravin a výživa ve středoškolské výuce chemie“. Doctoral thesis, 2017. http://www.nusl.cz/ntk/nusl-369439.
Der volle Inhalt der QuelleBücher zum Thema "Food – Textbooks"
McWilliams, Margaret. Food fundamentals. 7. Aufl. Redondo Beach, Calif: Plycon Press, 1998.
Den vollen Inhalt der Quelle findenMcWilliams, Margaret. Food fundamentals. 6. Aufl. Redondo Beach, Calif: Plycon Press, 1995.
Den vollen Inhalt der Quelle findenKowtaluk, Helen. Discovering food and nutrition. 7. Aufl. New York, N.Y: Glencoe/McGraw-Hill, 2005.
Den vollen Inhalt der Quelle findenNewberry, Lynn. The food book. South Holland, Ill: Goodheart-Willcox Co., 1986.
Den vollen Inhalt der Quelle findenSharon, Rodgers, Hrsg. Food science: The biochemistry of food and nutrition. 5. Aufl. New York, N.Y: Glencoe/McGraw-Hill, 2006.
Den vollen Inhalt der Quelle findenMehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5. Aufl. New York, N.Y: Glencoe/McGraw-Hill, 2006.
Den vollen Inhalt der Quelle findenMehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5. Aufl. New York, N.Y: Glencoe/McGraw-Hill, 2006.
Den vollen Inhalt der Quelle findenWitte, Jane. Food for today. Toronto: McGraw-Hill Ryerson, 2004.
Den vollen Inhalt der Quelle findenWitte, Jane. Food for today. Toronto: McGraw-Hill Ryerson, 2004.
Den vollen Inhalt der Quelle findenConklin, Alfred Russel. World food: Production and use. Hoboken, N.J: John Wiley, 2007.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Food – Textbooks"
Skripak, Justin, und Hugh A. Sampson. „Food Allergy“. In Textbook of Clinical Pediatrics, 1397–403. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-02202-9_134.
Der volle Inhalt der QuelleMahesh, PA, Hugo Van Bever und Pudupakkam K. Vedanthan. „Food Allergy“. In Textbook of Allergy for the Clinician, 321–31. 2. Aufl. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780367854706-27.
Der volle Inhalt der QuelleAgnihotri, Neha T., Jialing Jiang, Christopher M. Warren und Ruchi S. Gupta. „Food Allergy“. In Textbook of Allergy for the Clinician, 332–46. 2. Aufl. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780367854706-28.
Der volle Inhalt der QuelleRassbach, Whitney M., und Scott H. Sicherer. „Food Allergy“. In Textbook of Pediatric Gastroenterology, Hepatology and Nutrition, 295–306. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17169-2_26.
Der volle Inhalt der QuelleChakrabarty, Kaveri, und A. S. Chakrabarty. „Food Hypersensitivity“. In Textbook of Nutrition in Health and Disease, 131–39. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-15-0962-9_6.
Der volle Inhalt der QuelleSuresh, Ragha, So Lim Kim, Scott H. Sicherer und Christina E. Ciaccio. „Food Allergy“. In Textbook of Pediatric Gastroenterology, Hepatology and Nutrition, 345–59. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80068-0_26.
Der volle Inhalt der QuelleYi, Soh Jian, und Hugo Van Bever. „Food Challenges“. In Textbook of Diagnostic and Therapeutic Procedures in Allergy, 87–97. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003269427-8.
Der volle Inhalt der QuelleHarkless, Lawrence B., Jarrod Shapiro und Lisa D. Breshars. „Foot Complications“. In The Diabetes Textbook, 899–918. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-11815-0_58.
Der volle Inhalt der QuelleHarkless, Lawrence B., Jarrod Shapiro und Joel Rodriguez-Saldana. „Foot Complications“. In The Diabetes Textbook, 1021–39. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-25519-9_62.
Der volle Inhalt der QuelleChakrabarty, Kaveri, und A. S. Chakrabarty. „Food Groups, Balanced Diet, and Food Composition“. In Textbook of Nutrition in Health and Disease, 141–50. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-15-0962-9_7.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Food – Textbooks"
Harun, Siti, Hasruddin Hasruddin und Herbert Sipahutar. „Development of Case Based Food Microbiology Textbooks to Improve Critical Thinking Skills“. In Proceedings of the 8th Annual International Seminar on Transformative Education and Educational Leadership, AISTEEL 2023, 19 September 2023, Medan, North Sumatera Province, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.19-9-2023.2340503.
Der volle Inhalt der QuelleŠalinović, Ivana, und Iva Sundji. „Importance of gastronomy topics in English for tourism books“. In 1st International Scientific Conference on Economy, Management and Information Technologies – ICEMIT 2023. Toplica Academy of Applied Studies, Department of Business Studies Blace, 2023. http://dx.doi.org/10.46793/icemit23.335s.
Der volle Inhalt der QuelleSandamali, J. A. N., T. D. H. R. Madushani und H. A. R. P. Perera. „Importance of Selected Tuber Crops for Cultivation in Sri Lanka – A Systematic Review“. In 4th International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2024. http://dx.doi.org/10.32789/agrofood.2023.1002.
Der volle Inhalt der QuelleFedorenko, Boris, Irina Kirsch, Aleksandr Yablokov und Vladimir Zhitkov. „THE ROLE OF THE DIDACTIC FEATURES OF THE TEXTBOOK ON FOOD ENGINEERING IN THE EFFICIENCY OF BACHELOR TRAINING“. In 10th International Conference on Education and New Learning Technologies. IATED, 2018. http://dx.doi.org/10.21125/edulearn.2018.2625.
Der volle Inhalt der QuelleLloyd, George M. „A Kalman Filter Framework for High-Dimensional Sensor Fusion Using Stochastic Non-Linear Networks“. In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-37834.
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