Skip to main content
SpringerLink
Log in

Food Education and Food Technology in School Curricula

International Perspectives

  • Book
  • © 2020

Overview

Editors:
  1. Marion Rutland

    1. School of Education, University of Roehampton, London, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Angela Turner

    1. Southern Cross University, Coffs Harbour, Australia

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Presents up to date research concerning food education and food technology in an easily accessible format
  • Considers the wide breadth of food and food technology education within an international context
  • Includes pedagogical strategies for real world classroom application

Part of the book series: Contemporary Issues in Technology Education (CITE)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 139.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 179.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 179.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (21 chapters)

  1. Front Matter

    Pages i-xvi
    Download chapter PDF

  2. Introduction

    • Marion Rutland, Angela Turner
    Pages 1-6

  3. Food Teaching in Primary and Secondary Schools in Different Cultures

    1. Front Matter

      Pages 7-7
      Download chapter PDF

    2. Exploring Food Education in the English Primary Curriculum

      • Sue Miles-Pearson
      Pages 9-30

    3. Reducing Challenging Behaviour and Maintaining Aboriginal and Torres Strait Islander (ATSI) and Non-ATSI Student Retention Through Food and Exercise in Primary and Secondary Schools in New South Wales, Australia

      • Gillian Stuart, Angela Turner
      Pages 31-44

    4. What Is the Current State of Play for Food Education in English Secondary Schools?

      • Ruth Seabrook, Vanessa Grafham
      Pages 45-62

    5. A Technological Approach to Secondary Food Education in New Zealand

      • Wendy Slatter
      Pages 63-79

    6. Developments in Secondary Food Education in England Since the 1970s: A Personal Perspective

      • Angela J. Turner
      Pages 81-95

    7. Food and Nutrition Education in Malta: A Journey Across Time and Subject Boundaries

      • Suzanne Piscopo
      Pages 97-122

    8. Home Economics Education in Secondary School Settings: Lessons from Education Policy on the Island of Ireland

      • Amanda McCloat, Martin Caraher
      Pages 123-136

  4. The Professional Identity of Food Teachers

    1. Front Matter

      Pages 137-137
      Download chapter PDF

    2. Positive Ingredients to Redefining Food Education in Schools in New South Wales, Australia

      • Donna Owen
      Pages 139-152

    3. Where Will Future Secondary Food Teachers Come from in England?

      • Sue Wood-Griffiths, Suzanne Lawson
      Pages 153-165

    4. Changing the Professional Identity of Food Technology Teachers in New South Wales, Australia

      • Deborah Trevallion
      Pages 167-182

    5. Qualifications for Working in the Food Industry: Understanding All the Available Options for Students and Educators in Victoria, Australia

      • Bronwyn Graham
      Pages 183-193

    6. Continuing Professional Development for Secondary Food Technology Teachers in New South Wales (NSW), Australia

      • Carly Saunders
      Pages 195-208

    7. Food Teaching in Upper Secondary English Schools: Progression Into Food-Related Undergraduate Courses in Higher Education

      • Marion Rutland
      Pages 209-225
Back to top

Keywords

About this book

This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts.  

Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.

Editors and Affiliations

  • School of Education, University of Roehampton, London, UK

    Marion Rutland

  • Southern Cross University, Coffs Harbour, Australia

    Angela Turner

About the editors

Marion Rutland is currently an Honorary Research Fellow at the University of Roehampton, London. Previous roles at the University (1993 – present) include Principal Lecturer, Course Leader for the PGCE Design and Technology Secondary programme, Curriculum Leader for the primary D&T programmes, Course Leader for school based D&T graduate teacher programme for the West London Partnership and MA Tutor and PhD supervisor. Prior to this she taught food related subjects for 20 years in a range of secondary schools in the UK and Australia and was an Advisory Teacher for Information Communications Technology in London. Her research interests include food education in schools, curriculum development, teaching and learning in D&T and creativity.

Angela Turner is a world-class leader in Design and Technology education. She has provided ongoing research excellence to the field, building specialist research in Food Technology education through publications in double blind peer reviewed journals, book chapters and conference papers.Angela's research is interested in the multifaceted relationship between human agency, technology choice, ecology as a material resource, and sustainable preferred futures. Her specialist research area is defined through Technacy Genre Theory (TGT). Angela's research output informs the program of teaching she is responsible for as these are equal fields of inquiry that feed off each other, how we conceptualise technological and scientific knowledge as it relates to food in education settings from teacher education through to higher education and industry based professional development.Angela's current research involves design-led innovation across rural and remote school communities.

Bibliographic Information

Publish with us

Policies and ethics

Back to top

Search

Navigation