The place of food science in Newfoundland's high school curriculum: preparing for local, sustainable food culture and security

Hefferman, Adam (2019) The place of food science in Newfoundland's high school curriculum: preparing for local, sustainable food culture and security. Masters thesis, Memorial University of Newfoundland.

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Abstract

This qualitative study examined the place of a Food Science curriculum in the Newfoundland and Labrador high school program and the possible effects said curriculum may have on local food culture and security. First, a scan of curriculum documents of current provincial high school programming was completed. Afterwards, a survey was done with seventy-one students at three inner city high schools in St. John’s, Newfoundland. Next, a smaller group of students at each of the three schools who completed the survey volunteered to participate in a focus group, in addition to a focus group of six educators at the three schools surveyed and interviews with several prominent food experts on the island. Participants, in conjunction with the curriculum documents, gave their thoughts and opinions on the current presence of food science and sustainability in the Newfoundland and Labrador high school syllabus, where adolescents were learning most of their information about food, whether adolescents made food choices based on criteria for sustainability and whether there is a place for a dedicated Food Science program in the province. Responses underwent qualitative analysis and a number of categories emerged. The study was guided by a general research question and several ancillary research questions. The principal research question guiding the study was: What do high school students in Newfoundland learn about food security and sustainability through the current curriculum? The ancillary research questions were: 1. What do high school students in Newfoundland understand about food from their current schooling? 2. Does a Newfoundland high school student’s education inform their food choices? 3. Where do these students currently find most of their information about food and food culture? 4. What do these students currently understand about food security and sustainability? 5. Does students’ location effect their food choices? 6. What do local high school educators (administrators and teachers) understand about the current food presence in Newfoundland school curriculum? 7. What is the understanding of food experts (chefs etc.) about public knowledge relating to food culture, security and sustainability? The study found that the current high school programming in Newfoundland and Labrador lacks depth in the areas of food sustainability and culture. Results alluded that the province is in a risky position in terms of food security, that the general public is blissfully ignorant about the severity of the issue and that adding a Food Science course to the high school curriculum could add practicality to a modern education system progressively more focused

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