Abstract
ABSTRACT: A science content course in food chemistry was offered as a 4‐day summer workshop from 1999 to 2001 to 4th grade school teachers in the Seattle School District. The objectives of the workshop were to increase the teachers' knowledge of food science, to perform simple experiments that could be used in the 4th grade classroom, and to help the teachers become more familiar with the scientific method. The workshop is described, and challenges associated with running the workshop from the instructors' perspective are discussed. Protocol for hands‐on experiments used in the workshop, discussion questions/answers, and comments about each experiment are included in Appendices. The use of hands‐on experiments that were easily adaptable to the 4th grade classroom and the comfortable atmosphere for discussion appear to have contributed the most to a successful workshop.
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