Local food choices and nutrition: a case study of amarewu in the FET consumer studies curriculum
The research involved a review of curriculum documents, participant observation of a demonstration of local food practices related to ‘amarewu’ and learner research activities and interviews to review the developing learning interactions. The learning activities were focused on the learners’ researching the cultural and nutritional value of ‘amarewu’ and included an audit of food consumed in the community.
What transpired from this study was that working with IK in the curriculum is possible. The inclusion of IK is not only possible but desirable and has exciting possibilities for relevance in contemporary education. The active involvement in parent demonstration engaged the learners in IK in their mother tongue, therefore indigenous knowledge has relevance. The curriculum concepts also enhanced the engagement by giving rise to more relevant knowledge and a respect for cultural matters. Intergenerational capital and subject concepts also enabled learners to engage with local nutritional problems and to come up with practical solutions.
This study demonstrates how IK intergenerational capital in combination in combination with curriculum concepts (subject knowledge capital) can enhance relevance and the learners’ real engagement with local health and nutritional problems. Not only did the learners have culturally valued knowledge, but also knowledge that has a practical grasp of the problem and that they could use to engage relevant issues. These two views of knowledge join in learning and can be used to address health issues. I therefore recommend connection of cultural knowledge and conceptual knowledge to strengthen the revitalisation of cultural heritage, thus equalising it to the modern patterns of life and enhancing meaningful curriculum orientation.
School Location:South Africa
Source Type:Master's Thesis
Date of Publication:01/01/2007