Food safety and sanitation education by integratively teaching the topic “Fungi, bacteria” (fifth-grade science) towards primary students’ competence development

Abstract

This article presents the design and organization of teaching activities to educate students on food hygiene and safety in teaching the topic "Fungi, bacteria" in science for 5th-graders. Accordingly, teaching integration was applied to help students form and develop general competences and problem-solving and creativity in particular. It proposed a process for designing teaching activities and specifically illustrates 01 lesson plan "Harmful bacteria" in teaching the topic "Fungi, bacteria" in science subject grade 5 to educate food hygiene and safety for students. This study evaluated the level of students' ability development after the treatment by assessing the difference between ability groups using a T-test of the mean value for 02 independent samples (Independent Samples T-test). On the student groups’ achievements, the research results showed students' average problem-solving capacity scores in the experimental and control classes has a significant difference in favor of the experimental class and statistical significance.