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When I was in grade eleven, I took a foods class as an elective. Most students took a language elective, but due to a long story involving a move from one part of Canada to another and a teacher who really hated me (I need to tell this story in more detail some time), I ended up dropping French in grade nine. So, here I was one of the only guys in a class of about 20 girls taking cooking and nutrition. Needless to say, it was a great choice. I actually learned a lot from that class including a pretty solid understanding of nutrition and diet. At that time, the Rotation Diet and Scarsdale diet were in vogue as a way of losing weight and we took the time to talk about fad diets and the dangers behind them. What my teacher stressed was that there was no magic bullet to losing weight and staying healthy. Eating balanced meals and exercising regularly were probably the best thing you could do to being and staying healthy.
No, I am not changing professions to become a food economics teacher, but what I do what to address is the need to find that ‘lighting in a jar’ form of teaching that will make learning so much better for your students and so much easier for the instructor. Throughout the years, methods and approaches have come and gone with varied success, but what sustains learning is something altogether different. Continue reading Dieting