Food chemistry and nutrition in chemistry textbooks for secondary schools

Abstract

Food chemistry and nutrition is nowadays very current and debated topic, therefore has become a subject of interest arising dissertation.This article analyzes high school chemistry textbooks, evaluates the representation issue Food chemistry and nutrition. As a metodology is used frequency conceptual analisis.

Results showed that the greatest attention in textbooks focus on basic components of food, less focus on food processing and catering. Very little is discussed in textbooks disease problems associated with nutrition and prevention.

Keywords

• conceptual analysis
• food chemistry
• chemistry textbooks for secondary schools