NTU Reg No: 200604393R. Copyright National Institute of Education, Nanyang Technological University (NIE/NTU), Singapore

COURSES

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This course introduces the importance of including food sustainability in FCE/F&N syllabuses.

Course synopsis

This course is designed to introduce the concept of sustainability through daily food consumption practices.  There is an urgent need to practice sustainable food consumption as the earth is running out of land and resources faster than it can recover.  Responsible consumption and production is listed as one of the 17 United Nations’ Sustainable Development Goals.  Nutrition and Food Science (NFS) educators should advocate the need to practice sustainable consumption, especially through daily food choices and practices.  In this session, teachers will devise strategies to introduce the concept of sustainability in their Food and Nutrition curriculum and inculcate the concept of sustainable food consumption in daily living.

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Objective
The participant has reliably demonstrated the ability to:


  • define ‘sustainable food consumption’

  • identify current food consumption practices and their impact on the environment

  • state sustainable food consumption guidelines:

  • selecting food from sustainable sources

  • aiming to be waste-free

  • apply sustainable food consumption guidelines in the preparation and cooking of food

  • plan a lesson on ‘Sustainable Food Consumption’

Outline
A) Introduction and warm up activities
Activity 1:
Values clarification on food choice: Identify the values that affect food choices.

B) Background on sustainable food consumption: Definition and current trends, focusing on Singapore.
Fitting knowledge of sustainable consumption into the NFS Framework.
Activity 2:
Brainstorm and conclude a definition of sustainable food consumption in the Singapore context.

C) State and apply sustainable food consumption guidelines.
Activity 3:
Problem solving on issues, brainstorm on potential solutions using Inquiry-based learning model.

D) Designing lesson on sustainable food consumption.
Activity 4:
Lesson planning
(Appreciate – Apply – Advocate sustainable food consumption)

E) Sharing of resources

Course fee
MOE Educators*Public
Full course feeS$30.00S$165.00
Nett course feeS$30.00S$165.00
9% GST on nett course feeS$2.70S$14.85
Copyright feeS$1.00S$1.00
Total nett course fee payable, including GST and copyright feeS$33.70S$180.85

*MOE Educators include MOE & Direct Hire Staff from Independent, Specialised Independent and Specialised Schools.

Who should attend
All educators teaching at Secondary level

Overview

Duration:

3 hours

Course date(s):

-

Subject:
Science Education

Who should attend:

All educators teaching at Secondary level

Instructor(s):

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Enquiries:

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