TAILIEUCHUNG - Food technology in secondary schools

After this introductory chapter, chapter 2 gives an overview on the production structure, performance and the dairy policy developments of the EU dairy sector. Chapter 3 describes the major specifications of dairy policies in CAPRI and the definition of scenarios. Chapter 4 is devoted to the analysis of the baseline and quota removal scenarios with special focus on changes on MS and regional level. Chapter 5 draws conclusions and highlights some limitations of the study. Additional information related to regional quota rents, validation of results, results from previous studies and selected technical issues are presented in the annexes. . | Food technology in secondary schools This report evaluates the effectiveness of provision in secondary schools for food technology within the National Curriculum subject design and technology. It examines strengths and weaknesses in pupils achievement and the tension between the teaching of food to develop life skills and using food as a means to teach design and technology. The report draws on inspection evidence collected by HMI between 2003 and 2005 and data from Ofsted s section 10 inspection database. Of particular interest to DfES Qualification and Curriculum Agency Training and Development Agency for Schools Department of Health Food Standards Agency British Nutrition Foundation Design and Technology Association National Association of Advisers and Inspectors for D T teacher training providers secondary schools Age group I Published I Reference no. Secondary March 2006 HMI 2633 Crown copyright 2006 Document reference number HMI 2633 Website This document may be reproduced in whole or in part for non-commercial educational purposes provided that the information quoted is reproduced without adaptation and the source and date of publication are stated. Food technology in secondary schools Contents Executive summary 1 Key findings 4 Recommendations 7 Food technology in secondary schools 8 The curriculum 8 Achievement and standards 8 Teaching and learning 8 Assessment and examinations 8 Teacher supply 8 School organisation and resources 8 Notes 8 Further information 8 Food Standards Agency 8 Annex

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• Emerging Issues
• Thromboprophylaxis
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• Preventable Patient
• Danish Patient
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• Provides some policy recommendations
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• Venous Thromboembolism
• Cancer Patient
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