Blueprint

Interactive Learning Resource: Blueprint

EDCI 335

Group 9

Ruiming (Remy) Yuan

Boya (Millie) Ni 

Yifan (Alex) Liang 

Xiaoze Li

A description of your proposed learning resource and rationale for choosing that topic

Recently, the COVID-19 has continuously spread rapidly all over the world, which causes the fear and anxiety of millions of people globally. Scientists and food safety authorities in the world are closely monitoring the spread of COVID-19. Fortunately, there are currently no reported causes of COVID-19 being spread through our food in daily lives. However, we can lower our risks of infection and kill the novel virus that causes COVID-19 by designing a healthy diet with balanced nutrients in order to enhance our immunity and following safe food handling and cooking practices. 

Our group is planning to create a basic introduction about Food Studies for Beginners, which includes food safety, essential nutrients, and dietary restrictions, in order to help people to adjust their daily diets and enhance their immunity to lower their risks during this pandemic. This project, Food Studies for Beginners, is a blog that contains a wide range of knowledge and skills that people need to learn about. It contains four main parts: 

• Basic food handling
• Simple preparation techniques or equipment
• Balanced diet and dietary restrictions
• Factors that influence food choices. 

The major purpose of this project is to develop people’s knowledge and skills in food safety and essential nutrients in order to stay healthy and lower their risks of infection during this COVID-19 pandemic. 

Therefore, our target learners that we are aiming towards are all genders, ages, and backgrounds. Also, in order to apply the concept of personalized learning in this project, a blog on WordPress will be used as our teaching platform. It is accessible and free for learners to read and participate in by either computers, or cell phones with data plans. In addition, we are planning to make our teaching process of the project more student-centered and self-paced. Therefore, learners can control their own learning pace, time, and place by themselves, which will be much more flexible, convenient, and effective for them as well. Furthermore, in order to make our project become much more engaged and interactive, several attractive learning activities (i.e. online discussions) and learning assessments (i.e. practice quizzes) will also be added in our project. A variety of social media tools will be applied in order to help learners to be more engaged in their learning process, communicating with their peers, and achieving success in their learning. 

A concept analysis, including the following：

 

• A concise definition of your topic citing at least 2 academic sources

 

Food research is an interdisciplinary field dedicated to understanding where our food comes from and how it shapes our bodies and identities. The production and consumption of food have undergone great changes in the past few hundred years. Before industrialization, most food was grown where it was eaten. With the rise of commodity agriculture around the world, it’s often hard to know exactly what our food is and where it comes from. Back then, famine was an eternal spectre; today, overeating has become a serious health problem. Moreover,  food safety has become a major issue of public concern.(Yeung, R.M.W., Morris, J.,2020). Epidemiological data from Europe, North America, Australia and New Zealand indicate that a significant proportion of foodborne illness can be attributed to inappropriate food preparation practices in consumers’ homes. International concerns about consumer food safety have prompted a number of studies to evaluate domestic food handling practices.(Elizabeth,C.R, Christopher, J.G., 2003)

 

• 1-2 examples of the concept

 

There are several nutrients (copper, folate, iron, selenium, zinc and vitamins A, B6, B12, C and D) that play an important role in our immune system. It is generally advised to eat a healthy balanced diet rich in fruits and vegetables, which allows us to get these nutrients through our food. In addition to healthy eating, being physically active, reducing stress and getting enough sleep will also help support normal immune functioning. (World, H., 2020.)

 

• 1-2 non-examples of the concept (mis-conceptions)

 

There are often mis-conceptions during the process of food handling and preparation. For example while cooking, people often choose to defrost or thaw raw meat at room temperature. However, the correct way is to defrost it at a lower temperature, for example in the fridge, to avoid the overgrowth of bacterias. Research shows that most consumers have the knowledge about how to defrost meat properly however their actual behaviour may lead to microbiological risks. (Damen, F.W.M., Steenbekkers, L.P.A., 2007)

 

 

• 1-3 essential features of the concept (these are features which, if absent, would make the phenomenon a non-example e.g. a triangle must have three sides)

 

Example 1

It is essential for individuals to handle and prepare food sanitized and safely. One common ingredient that most people would have in their fridge is egg. Eggs sometimes naturally contain Salmonella, individuals need to handle it with care. (Government of Canada, 2019) Individuals must wash their hands after handling and eggs are better to be cooked thoroughly. Research shows that “Enteritidis infection was significantly associated with consumption of raw or undercooked eggs.” (Parry, S. M., Palmer, S. R., Slader, J., Humphrey, T., & South East Wales Infectious Disease Liaison Group., 2002).

Example 2

In order to maintain a healthy diet and body weight, certain nutrients need to be taken daily which includes fat, saturated fat, sodium, carbohydrate, fibre, vitamin A, vitamin C, calcium and iron (Government of Canada, 2019). The components are fixed, those are the nutrients humans need in order to function properly and healthily. 

 

• 1-3 accidental features of the concept (these are features, which may or may not be present in the phenomenon e.g. a triangle must have three sides of equal length)

 

Example 1

Since eggs sometimes naturally contain bacterias on the egg shell and/or in the egg, however, it is not always. The bacteria may be or may not be present when the egg is being laid. Evidence presents that “shell eggs boiled, fried, poached or scrambled in the home have until recently been thought to cause infection only rarely”. (Duguid, J. P., & North, R. A. E., 1991) Therefore, it is still not common to get food poison from eating raw or undercooked eggs. Salmonella is an accidental feature of the concept since the certainty of its presence is not guaranteed. 

Example 2

Dietary fat and fibre are two of the six most essential nutrients. However, research shows that individual’s consumption of fat and fibre as well as fruit and vegetable intake varies demographically and educationally. (Glanz, K., Patterson, R. E., Kristal, A. R., DiClemente, C. C., Heimendinger, J., Linnan, L., & McLerran, D. F., 1994) People indeed need a certain amount of each nutrients daily, however the amount individuals choose to intake depends. 

2-4 learning outcomes related to your concept. 

Students will be able to improve their knowledge and skills of food studies.

After participating in our group’s project, they will be able to:

• Comprehend basic food handling and equipment
• Recognize simple preparation techniques
• Analyze the factors in ingredients use (E.x. balanced nutrients and dietary restrictions).
• List and explain the determinants that may influence food choices (E.x. cultural influence and economic factors).
• Apply the specific skills and knowledge they have learned for further food studies clearly.

A list of sub-topics that form a progression through your lesson 

• Basic Food Handling 
• Simple Preparation Techniques
• Food Safe for Beginners
• The Factors in Ingredients Use
• Balanced Nutrients 
• 6 Essential Nutrients
• Dietary Restrictions
• A Healthy Diet Plan 
• Food Choice and Influence
• Social Media Tools and Food Studies 

A list of resources that your learners will need to access such as:

Textbooks: No textbook is required

Scholarly articles (accessible through the UVic library)

Damen, F.W.M. and Steenbekkers, L.P.A. (2007), “Consumer behaviour and knowledge related to freezing and defrosting meat at home: An exploratory study”, British Food Journal, Vol. 109 No. 7, pp. 511-518. https://doi.org/10.1108/00070700710761509

Parry, S. M., Palmer, S. R., Slader, J., Humphrey, T., & South East Wales Infectious Disease Liaison Group. (2002). Risk factors for salmonella food poisoning in the domestic kitchen–a case control study. Epidemiology & Infection, 129(2), 277-285.

Duguid, J. P., & North, R. A. E. (1991). Eggs and Salmonella food-poisoning: an evaluation. Journal of medical microbiology, 34(2), 65-72.

Yeung, R.M.W. and Morris, J. (2001), “Food safety risk: Consumer perception and purchase behaviour”, British Food Journal, Vol. 103 No. 3, pp. 170-187.

Elizabeth,C.R, Christopher, J.G. (2003), Journal of Food Protection, Vol. 66, No. 1, 2003, Pages 1Canada, H. (2019, January 17). Government of Canada. Retrieved June 15, 2020, from https://www.canada.ca/en/health-canada/services/understanding-food-labels/percent-daily-value.html

Lee, C., & Longo, V. (2016). Dietary restriction with and without caloric restriction for healthy aging [version 1; peer review: 3 approved]. F1000research, 5, 117. doi:10.12688/f1000research.7136.1

‘Grey literature’ (professional resources, blogs, videos, etc)

Kristi, H. (2019). The Most Common Special Dietary Requirements: Simplified. Retrieved from: https://www.ezcater.com/lunchrush/office/common-special-dietary-requirements-simplified/

The 3 Types of Dietary Restrictions (2017).  Retrieved from: https://medium.com/@edible_project/the-3-types-of-dietary-restrictions-6a0673883db6

Food Safety: Easy Way to Make Food Safer (2018). Retrieved from: https://www.healthlinkbc.ca/healthlinkbc-files/easy-food-safety

Basics for Handling Food Safety. Retrieved from: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index

6 Essential Nutrients: What They Are and Why Your Body Needs Them? Retrieved from: https://www.healthline.com/health/food-nutrition/six-essential-nutrients

Technology tools

WordPress: Several blog posts in relation to different learning outcomes will be presented on WordPress. It is open, accessible, and free for learners to use to participate in self-paced learning, which means controlling their own learning pace, time, and place by themselves. Also, for us (instructors), this tool provides a useful platform to combine texts with a variety of multimedia, which can make the teaching process become more engaged, interactive, and interesting. 

SoundCloud: This is a free online audio distribution platform, which enables users to upload, promote, and share audio. In our project, we plan to use this tool to record audios and insert them into our blog posts. The audios we created and shared will be directly related to the content in blog posts. 

Padlet: This online tool provides a free, useful, and organized platform for learners to participate in online discussions. We plan to create a few online discussion forums by using this tool and share the links of the forums with learners on the blog, in order to encourage them to communicate with each other, discuss with each other, and learn from each other. An online discussion will be important for an online course because it can make it more interactive and engaged. 

Google Forms: This free online tool allows users to create online quizzes successfully. We plan to use it to make a few practice quizzes for our learners in order to help them to assess themselves. 

 

Identify who will be responsible for completing which component of the Interactive Learning Resource. 

Sub-topic 1: Basic Food Handling & Simple Preparation Techniques (Remy Yuan)

Sub-topic 2:  The Factors in Ingredients Use (E.x. Balanced Nutrients and Dietary Restrictions). (Xiaoze Li)

Sub-topic 3: The Determinants that Influence Food Choices. (Millie Ni)

Sub-topic 4: Applications of Food Studies in Real Life. (Yifan Liang)

 

References

Damen, F.W.M. and Steenbekkers, L.P.A. (2007), “Consumer behaviour and knowledge related to freezing and defrosting meat at home: An exploratory study”, British Food Journal, Vol. 109 No. 7, pp. 511-518. https://doi.org/10.1108/00070700710761509

Canada, H. (2019, November 25). Government of Canada. Retrieved from https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html

Parry, S. M., Palmer, S. R., Slader, J., Humphrey, T., & South East Wales Infectious Disease Liaison Group. (2002). Risk factors for salmonella food poisoning in the domestic kitchen–a case control study. Epidemiology & Infection, 129(2), 277-285.

Duguid, J. P., & North, R. A. E. (1991). Eggs and Salmonella food-poisoning: an evaluation. Journal of medical microbiology, 34(2), 65-72.

World, H. （2020, April 29). World Health Organization. Retrieved from https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public

Yeung, R.M.W. and Morris, J. (2001), “Food safety risk: Consumer perception and purchase behaviour”, British Food Journal, Vol. 103 No. 3, pp. 170-187.

Elizabeth,C.R, Christopher, J.G. (2003), Journal of Food Protection, Vol. 66, No. 1, 2003, Pages 1Canada, H. (2019, January 17). Government of Canada. Retrieved June 15, 2020, from https://www.canada.ca/en/health-canada/services/understanding-food-labels/percent-daily-value.html

Canada, H. (2019, January 17). Government of Canada. Retrieved June 15, 2020, from https://www.canada.ca/en/health-canada/services/understanding-food-labels/percent-daily-value.html

Glanz, K., Patterson, R. E., Kristal, A. R., DiClemente, C. C., Heimendinger, J., Linnan, L., & McLerran, D. F. (1994). Stages of change in adopting healthy diets: fat, fiber, and correlates of nutrient intake. Health education quarterly, 21(4), 499-519.