Survey of Classroom Practice on Teaching about Genetically Modified Food in High School Home Economics Classes and the Opinions of High School Home Economics Teachers

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  • FUJITA Hiromi
    School of Health Science, Faculty of Medicine, Tottori University
  • SHIMIZU Yuri
    College of Bioresouce Sciences, Nihon University,
  • OTSUKA Yuzuru
    Department of Food and Nutrition, Toita Women’s College
  • UETA Etsuko
    School of Health Science, Faculty of Medicine, Tottori University

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Other Title
  • 高等学校家庭科教育における遺伝子組換え食品を教材とする授業の現状と家庭科教員の意識調査
  • コウトウ ガッコウ カテイカ キョウイク ニ オケル イデンシ クミカエ ショクヒン オ キョウザイ ト スル ジュギョウ ノ ゲンジョウ ト カテイカ キョウイン ノ イシキ チョウサ

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Abstract

<p>  Class practice and opinion on food safety education including that of genetically modified food was carried out based on a survey of high school home economics teachers in T prefecture. More than 90％ of the teachers surveyed had taught food safety classes which included classes on food safety and genetically modified food. 38％ of the teachers did not regard GM food as unsafe. Those teachers considered the advantages and disadvantages from a neutral viewpoint. The teachers who regarded GM food as unsafe felt the same way about food additives. They were also of the opinion that students became aware of the possible harmful effects of genetically modified food following a class on the subject. Teachers wanted to have up to date information on genetically modified food and wanted to conduct DNA recombination experiments in class. It is necessary to have the opportunity to learn about genetic information and genetic experiments for home economy teachers. It is also essential to develop good teaching materials about genetically modified food.</p>

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