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Developing conceptions of food and nutrition

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Abstract

This paper describes an investigation of concepts that various groups hold about food and nutrition. Groups investigated were students in Years 4 and 8, university students in a BEd (primary) program and parents of the Year 4 students. It was found that for many important concepts relating to food selection, the basic ideas of each group were surprisingly consistent, despite the influence of formal education. In particular, misconception about energy and its role in nutrition and particular food groups was an important finding. Implications for school and community education are drawn from the results.

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Authors and Affiliations

  1. Faculty of Education, Charles Sturt University-Riverina, 2678, Wagga Wagga, NSW

    Rod Francis (Senior Lecturer) &  Doug Hill (Associate Professor)

Authors
  1. Rod Francis
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  2. Doug Hill
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Specialization: science curricula.

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Francis, R., Hill, D. Developing conceptions of food and nutrition. Research in Science Education 23, 77–84 (1993). https://doi.org/10.1007/BF02357047

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  • DOI: https://doi.org/10.1007/BF02357047

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