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dc.contributor.authorElsden-Clifton, J
dc.contributor.authorFutter-Puati, D
dc.date.accessioned2019-09-25T16:38:11Z
dc.date.available2019-09-25T16:38:11Z
dc.date.created2017-01-05 00:33
dc.date.issued2015
dc.identifieroai:researchbank.rmit.edu.au:rmit:33100
dc.identifierhttp://researchbank.rmit.edu.au/view/rmit:33100
dc.identifier.urihttp://hdl.handle.net/20.500.12424/352211
dc.description.abstractThere is growing pressure from the public health sector, government, environmental, medical and scientific fields to teach young people about food. However, little is known about pre-service teachers' preparation in this area. This article addresses this gap by providing a case study of one approach to food education, which was purposefully designed to bring together two fields - health education and education for sustainability (EfS) - in teacher education in Victoria, Australia. This article outlines the ways in which this approach has the potential to challenge the conventions of both fields and 'spaces' of health (first space) and sustainability (second space), and gave rise to a possible 'third space' (Soja, 1996). This article uses data collected from Promoting Health Education, a 10-week course designed for generalist primary school pre-service teachers. It also utilises reflections from pre-service teachers and teacher educators (also the authors) to explore how they navigated first, second and third spaces. In doing so, the authors examine some of the learning potentials and difficulties within third spaces, including: designing third spaces; wrestling with the dominance of first space; complexities of second space; and questioning what might be lost and gained through the design of third spaces
dc.publisherCambridge University Press (United Kingdom)
dc.relation.ispartofisMemberOf Journal Articles http://researchbank.rmit.edu.au/view/rmit:14
dc.subjectPhysical Education and Development Curriculum and Pedagogy
dc.subjectHigher Education
dc.subjectcritical health education
dc.subjecteducation for sustainability
dc.subjectfood education
dc.subjectpre-service teachers
dc.subjectteacher education
dc.titleCreating a health and sustainability nexus in food education: designing third spaces in teacher education?
dc.typeJournal Article
ge.collectioncodeEC
ge.dataimportlabelOAI metadata object
ge.identifier.legacyglobethics:10387967
ge.identifier.permalinkhttps://www.globethics.net/gel/10387967
ge.lastmodificationdate2017-01-05 00:33
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ge.submissions0
ge.oai.exportid148934
ge.oai.repositoryid6830
ge.oai.setnamePhysical Education and Development Curriculum and Pedagogy
ge.oai.setnameHigher Education
ge.oai.setspecoai:researchbank.rmit.edu.au:rmit:14
ge.oai.setspecresearchbank.rmit.edu.au:rmit:cvo_id:130210
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ge.linkhttp://researchbank.rmit.edu.au/view/rmit:33100


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