RESEARCH PAPER
Food Technology and Therapeutic Nutrition in the Biology Textbooks of the Intermediate Stage
 
More details
Hide details
1
Dept. of Educational & Psychological Sciences/ College of Education/ University of Al-Qadisiyah, Al Diwaniyah, Qadisiyyah, IRAQ
Publish date: 2018-10-09
 
EURASIA J. Math., Sci Tech. Ed 2018;14(12):em1645
KEYWORDS
ABSTRACT
The aim of the study is to analyze the content of biology textbook for the intermediate stage through using the criteria of food technology and therapeutic nutrition, which is prepared by the two researchers. The method of content analysis has been adopted to accomplish the paper aim. The results show that the biology textbook (Human being and Health) for the third intermediate school is the highest in repetitions about (59) of (%53,3). The dietary habits have been emphasized within the textbooks of principles of biology for the intermediate stage where the repetitions are (70) with (%63,6). The researchers introduced some recommendations including the necessity to include biology textbooks concepts and ideas about food technology and therapeutic nutrition. Also, some suggestions introduced as conducting similar studies on the textbooks of biology for the secondary and primary stages.
 
REFERENCES (20)
1.
Abdulqadir, M. K. (2004). Therapeutic Nutrition (Ed. 4), 29. Cairo: Arab Nile Group.
 
2.
Abdulrahman, A. H., & Zangana, A. H. (2007). Patterns of Methodology and their Applications in the Humanities and Applied Sciences, 125-135, Baghdad: House of Books and Documents.
 
3.
Abdulwahab, M. J. (2002). Basics of Health Culture (Ed. 4), K, 246-247.S.A: Al-Sawadi Library.
 
4.
Ali, N. M. S. (2008). Nutritional Culture in the Puppet Theatre, 61-62, Cairo: World of Books.
 
5.
Al-Imam, M. M., Al-Ajeli, S., & Anwar, A. (1990). Evaluation and Measurement, Baghdad: Dar Al-Hikma Press.
 
6.
Al-Salman, A. M., & Al-Hiti, K. N. (1987). An Introduction in the Approach of Content Analysis, Centre of Educational and Psychological Researches, Baghdad University.
 
7.
Al-Sultan, A. H. (2004). The Way to a Better and Healthy Nutrition. Baghdad: General House of Cultural Affairs.
 
8.
Ambo S., Khamis, A., & Al-Blushi, S.M. (2015). Methods of Teaching Sciences: the Concepts and Applications (Ed.3), Oman: Al-Masira Press.
 
9.
Aqeel, M. (2003). Dictionary of Graphic Herbs, 406, Beirut: Al-Alami Establishment for Publications.
 
10.
Arif, M. A. (2009). Treat Yourself with Your Food and Drink, Egypt.
 
11.
Atifa, H. A. F. (2012). Methodology of Scientific Research in Education and Psychology, 381-382, Cairo: Publication House of Universities.
 
12.
Fakhro, A. A. (2003). A Comparative study for the level of Nutritional Awareness for the teacher’s students. Domestic Economy. College of Education, Qatar University, in the light of Some Variables. Journal of Educational Sciences, (4), 20.
 
13.
Kamash, Y. (2011). Fundamentals of Human Genetic and Physiological Growth, 13, Amman: Dijla House.
 
14.
Macrae, R., Robinson, R. K., & Sadler, M. J. (1993). Encyclopedia of food science, food technology and nutrition, 15-28.
 
15.
Mohammed, M. H. (2006). Alternative Medicine of Fruits and Herbs Mentioned in the Holy Qura’n and Prophet’s Sunna, 13, Alexandria: Al-Nada House.
 
16.
Mosa, A. O. (2010). Human Nutrition, 46-48, Amman: Library of Al-Mujtama Al- Arabi.
 
17.
Obaidat, D. (1998). Scientific Research, Concept, Tools and its Styles (Ed. 4), 206, Amman: Al-Fikr House.
 
18.
Qatami, N. (2010). Methodologies and Approaches of teaching Talented and Distinguished Students, 20, Amman: Al-Masira House.
 
19.
Saba, N. H. (1998). Cooking a Science and an Art. Cairo: Al-Marif House.
 
20.
Shahata, A. A. (1999). Diseases Resulted from Food. Cairo: Academic Library.
 
eISSN:1305-8223
ISSN:1305-8215