2004
DOI: 10.1111/j.1470-6431.2003.00359.x
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The golden age of protein: an initial teacher training perspective on the biological role of proteins in our everyday lives

Abstract: We make use of proteins in all aspects of our daily lives from biological washing powders to soft‐centred sweets, yet their fundamental role in our diet is often misunderstood. This paper draws on the findings of a three‐phase research project into Initial Teacher Trainee's perception of food and eating, where students demonstrated several similar misconceptions about the food they eat and in particular, the role of proteins. More than 50% of the students thought that protein was a primary source of energy and… Show more

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Cited by 2 publications
(3 citation statements)
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References 11 publications
(27 reference statements)
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“…Meals provided did not complement healthy eating messages. This analysis supports other research findings across the age range/school types (Lakin, 2002, 2004a).…”
Section: Previous Researchsupporting
confidence: 90%
See 1 more Smart Citation
“…Meals provided did not complement healthy eating messages. This analysis supports other research findings across the age range/school types (Lakin, 2002, 2004a).…”
Section: Previous Researchsupporting
confidence: 90%
“…Ownership of processes provided motivation for change, which is not just effective in changing attitudes and behaviour – it also enhances learning (Fisher, 1995; Dillion, 2003). For this to be achieved, however, the learning needs to be relevant, interesting and stimulating (Fleer, 2002; Lakin, 2004a,b). It should be accessible and appropriate and challenging, but relevant.…”
Section: Discussionmentioning
confidence: 99%
“…Topic 4 included studies on dietary and nutritional education. Studies in the early 2000s revolved around nutrition education in schools (Lakin, 2004; McCullough et al, 2004). Since children's nutritional conditions can affect their health and risk factors for chronic diseases, research has been conducted on this topic to help children choose healthy food options by establishing positive eating habits and habits based on effective nutrition education.…”
Section: Resultsmentioning
confidence: 99%