UnCommon Knowledge: Projects That Help Middle-School-Age Youth Discover the Science and Mathematics in Everyday Life. Volume One: Hands-On Science Projects.

Autor/inn/en	Carter, Carolyn S.; Keyes, Marian; Kusimo, Patricia S.; Lunsford, Crystal
Institution	ERIC Clearinghouse on Rural Education and Small Schools, Charleston, WV.; AEL, Inc., Charleston, WV.
Titel	UnCommon Knowledge: Projects That Help Middle-School-Age Youth Discover the Science and Mathematics in Everyday Life. Volume One: Hands-On Science Projects.
Quelle	(2000), (251 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Reihe	ERIC Publications
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Food; Foods Instruction; Hands on Science; Microbiology; Middle Schools; Nutrition; Nutrition Instruction; Plants (Botany); Rural Education; School Community Relationship; Science Activities; Science Instruction; Womens Education + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Lebensmittel; Lebensmittelkunde; Mikrobiologie; Middle school; Mittelschule; Mittelstufenschule; Ernährung; Nutrition education; Ernährungserziehung; Pflanze; Ländliche Erwachsenenbildung; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; 'Women''s education'; Frauenbildung
Abstract	This guide contains hands-on science activities to connect middle-school students to the traditional knowledge of their grandparents and elders. Because girls often lose interest in science at the middle-school level, and because women in some communities (especially in rural areas) are seldom involved in work with an obvious science basis, the activities explore common practices associated with women for generations. The guide has three sections. The first section, "Eyes on Herbs: The Science of Folk Medicine," examines traditional uses of plants for medicines and dyes. Students interview adults in the community about folk remedies, investigate common herbs and plants, research connections between traditional and modern medical treatments, and experiment with natural dyes. The second section, "Food for Thought: The Science of Nutrition", helps students understand dietary recommendations; analyze their eating habits; explore connections among food, nutrition, and culture; decode food labels; and plan for healthy eating. The third section, "The Science of Food Preservation: Crocked Cabbage, Jerked Beef, and Pickled Pigs' Feet" brings together microbiology, chemistry, physics, sociology, politics, and history through various food preservation activities. Students explore pH, osmosis, air pressure, microorganisms, heat, food additives, freezing, dehydration, and fermentation. Each section includes an introduction, cautions, community connections, benefits to learners and communities, ideas for additional projects, readings, leader background information, activity descriptions, handouts, and a 49-item bibliography. (SV)
Anmerkungen	Full text at Web site: .
Erfasst von	ERIC (Education Resources Information Center), Washington, DC