Teach Science Concepts and Inquiry with Food
This Web Seminar took place on April 1, 2009 from 6:30 p.m. to 8:00 p.m. Eastern Time. Presenting was Alan Tart, Regional Retail Food Specialist and Co-Team Leader for the FDA National Retail Food Field Team. In this Seminar Mr. Tart focused the discussion on Teaching Food Safety to Oral-Culture Communication Learners.
This is the first of two Web Seminars scheduled as a follow-up to the Teaching Science
Concepts and Inquiry with Food Symposium that took place at the NSTA National
Conference on Science Education in New Orleans, LA. In this program, Alan Tart talked
about changes in the instructional delivery necessary to reach individuals who are
oral-culture learners. He talked about the importance in such instruction with regard
to how materials, such as training signs in restaurants, are developed. Mr. Tart
also talked about the different causes of food borne illness and the steps necessary
to reduce infection.
Forty-four (44) participants were present at the live Web Seminar in addition to
the presenter and NSTA staff. Participating educators represented the states of
Arkansas, California, Connecticut, Florida, Illinois, Kentucky, Maryland, Michigan,
Missouri, New Jersey, North Carolina, Ohio, Texas, Utah, Virginia, and West Virginia.
Two participants attended the Web Seminar from countries outside the United States:
Puerto Rico, Korea.
Seminar participants received one of the NSTA SciGuides. A certificate of attendance was deposited into participants My PD Record and Certificates area in the NSTA Learning Center for completing the evaluation form at the end of the program.
Here are some comments provided by the participants at the end of the Web Seminar:
- “I can use the ideas and information in the chemistry unit that is taught at
the eighth grade level.”
- “Reminded me of some hands-on ideas to keep up on.”
- "I teach human diseases and disorders as well as lots of other stuff, and I
will use the info about oral cultures to enrich my curriculum."
- “Allows you to see how people can affect food and the things they need to do
to ensure food safety for others.”
Thanks to the participants and the presenter for the learning opportunity, the interactions, and a job well done!
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Underwritten in part by FDA