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Bewertung von Convenience Food unter Einbeziehung der sensorischen Wahrnehmung - dargestellt in einer Unterrichtseinheit eines Wahlpflichtkurses WPK R
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Technology & EngineeringBiology
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ISBN10: 365609411X
ISBN13: 9783656094111
Publisher: Grin Verlag
Published: Jan 3 2012
Pages: 70
Weight: 0.23
Height: 0.17 Width: 5.83 Depth: 8.27
Language: German
ISBN13: 9783656094111
Publisher: Grin Verlag
Published: Jan 3 2012
Pages: 70
Weight: 0.23
Height: 0.17 Width: 5.83 Depth: 8.27
Language: German
Examensarbeit aus dem Jahr 2010 im Fachbereich Biologie - Krankheiten, Gesundheit, Ernährung, Note: 2,3, Studienseminar Oldenburg für das Lehramt an Gymnasien, Sprache: Deutsch, Abstract: In dieser Examenarbeit wird eine von mir geplante und durchgeführteUnterrichtseinheit zum Thema Bewertung von Convenience Food unter Einbeziehung der sensorischen Wahrnehmung ausführlich dargestellt. Von der didaktischen Begründung über die inhaltliche Planung bis hin zur methodischen Gestaltung sind alle Schritte genau erklärt. Ein Schwerpunkt der Unterrichtseinheit sollte die EInbeziehung der sensorischen Wahrnehmung der Schüler sein, d.h., dass aktive und handelnde Elemente in der Unterrichtsreihe vorkommen sollten, welche die sensorischen Fähigkeiten der Schüler ansprechen. Deshalb sind auch theoretische Grundlagen zum Thema Sensorik und sesnorische Versuche im Hauswirtschaftsunterricht dargelegt worden. Es gibt eine Übersicht über die komplette EInheit, allerdings sind nur zwei Doppelstunden ausführlich dargestellt.
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