The physical science of cookery for better understanding of physics by home economics and nutrition students

• Main Author: Montaña, Monica Asuncion
• Format: text
• Language: English
• Published: Animo Repository 1982
• Subjects: Physics > Textbooks; Cooking; Home economics students; Nutrition students; Physics
• Online Access: https://animorepository.dlsu.edu.ph/etd_masteral/975
• Institution: De La Salle University

Statement of the problem: The main problem of this study is to prepare a textbook entitled The physics of cookery for better understanding of physics by home economics and nutrition students. This textbook hopes to accomplish the following objectives: 1. to provide adequate physical science foundation suited to the needs of home economics and nutrition students 2. to design physical science models or audio-visual aids which would provide appropriate links to home economics and nutrition. Assumptions: The researcher assumes the following: 1. the students who will use this book have finished one-year physics and chemistry course in the high school. 2. the text is suited even to non-mathematically inclined students but with a background in Algebra and Trigonometry.Scope and Delimitations. The topics included in the proposed textbook are those topics in Physical Science which have direct applications to cooking. These include, electricity, heat, properties of solids, liquids, and gases, molecular theory of matter, energy and light. This textbook also includes Physics problems at the end of each chapter which are related to cookery in order to augment the examples given and for in depth study of the principles presented in the text. It should also be noted that the textbook was written in an easy and simple language, presented in a Filipino setting and the topics discussed are familiar to most Filipinos.ProcedureIn the course of the textbook preparation a proposed outline was given to physics, home economics and nutrition experts from the University of the Philippines, University of the Philippines Science Education Center, Centro Escolar University and Ramon Magsaysay High School. Their evaluations serve as guidelines in choosing the topics to be discussed and their valuable suggestions were incorporated in the textbook. RecommendationsIn connection with the physical science text prepared: the researcher has the following recommendations: 1. The proposed textbook be evaluated in terms of its readability, style of writing, adequacy of materials included and other characteristics of a good textbook. 2. A course Physical Science for Cookery be included in the curriculum for Home Economics and Nutrition instead of the usual General Physics I offered in most schools.