RESEARCH ON THE IMPLEMENTATION OF INTEGRATED TEACHING METHODS FOR FOOD SAFETY EDUCATION IN ELEMENTARY SCHOOLS

Abstract

The study aimed to assess the current status of teaching food hygiene and safety education with an integrated approach among 63 teachers and 498 primary school students. The teachers found that integrating this content worked well in subjects such as Experiential Activity, Science, and Ethics, as it allowed for interdisciplinary connections. They also determined that teaching methods involving learning games, hands-on practice, and cooperative learning were suitable. Several favorable factors were identified, including the openness of the 2018 PE curriculum and cognitive characteristics. However, teachers faced challenges related to limited class time, lack of reference materials, and students' limited experience, knowledge, and skills in learning the content. Most students expressed interest and enthusiasm for engaging in more hands-on activities, experiments, games, observations, and field trips. When students participated in the study, they demonstrated some existing knowledge and skills, as well as an eagerness for new and interesting activities. However, the lack of sufficient knowledge and skills to effectively perform activity-related tasks posed certain limitations.