Food safety and sanitation education by integratively teaching the topic “Fungi, bacteria” (fifth-grade science) towards primary students’ competence development
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Abstract
This article presents the design and organization of teaching activities to educate students on food hygiene and safety in teaching the topic "Fungi, bacteria" in science for 5th-graders. Accordingly, teaching integration was applied to help students form and develop general competences and problem-solving and creativity in particular. It proposed a process for designing teaching activities and specifically illustrates 01 lesson plan "Harmful bacteria" in teaching the topic "Fungi, bacteria" in science subject grade 5 to educate food hygiene and safety for students. This study evaluated the level of students' ability development after the treatment by assessing the difference between ability groups using a T-test of the mean value for 02 independent samples (Independent Samples T-test). On the student groups’ achievements, the research results showed students' average problem-solving capacity scores in the experimental and control classes has a significant difference in favor of the experimental class and statistical significance.
Keywords
Food safety and hygiene, integrated teaching, fungi and bacteria capacity development, primary
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