Action Research on Integrated Curriculum in the Elementary School using the Signature Products in Kaohsiung City

• Main Authors: HSIAO,YU-FEN, 蕭育芬
• Other Authors: LIN,HSUAN-LIANG
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/83887309472125414039

碩士 === 國立高雄師範大學 === 工業科技教育學系 === 105 === Abstract The first edit of Signature Products in Kaohsiung City that published by the Kaohsiung Education Bureau is selected as the curriculum construction for higher-grade students in the Jhen-chang Elementary School. The objective of this research is to discuss the effect on knowledge, attitudes and skills of students about the food education using this curriculum construction. The result of the study indicates that this curriculum can improve the students’ ability such as the knowledge of local or seasonal product in Kaohsiung, the carbon footprints and the food additives. In affective domain, more students express a willingness to eat Kaohsiung’s local produce and to share the benefits of these products with their families. By engaging in simple hands-on activities in this course, students accept local produce more readily and are willing to cook these foods for their families. The researcher recommended that the Signature Products in Kaohsiung City is suitable to higher-grade students as the supplementary material of the dietary education and the integrated curriculum in Kaohsiung.