dc.contributor.author |
De Villiers, Johannes Jozua Rian
|
|
dc.contributor.author |
Monk, Martin
|
|
dc.date.accessioned |
2009-06-17T12:13:51Z |
|
dc.date.available |
2009-06-17T12:13:51Z |
|
dc.date.issued |
2005 |
|
dc.description.abstract |
In biology education, the study of structure has traditionally involved the use of dissection. Animal-rights campaigners have caused biology educators and learners to question the necessity of dissections. This study reviews the research evidence for the efficacy of alternatives to dissection and then turns to research evidence on attitudes to dissection. It suggests that the place, practice, and purpose of dissection in biology education can act as an indicator
of the state of society in which those practices are embedded. The current situation in South Africa is reviewed to illustrate how social factors outside the laboratory influence pedagogic practice. |
en_US |
dc.identifier.citation |
De Villiers, R & Monk, M 2005, 'The first cut is the deepest : reflections on the state of animal dissection in biology education', Journal of Curriculum Studies, vol. 37, no. 5, pp. 583–600. [http://www.tandf.co.uk/journals/titles/00220272.asp] |
en_US |
dc.identifier.issn |
0022-0272 |
|
dc.identifier.uri |
http://hdl.handle.net/2263/10464 |
|
dc.language.iso |
en |
en_US |
dc.publisher |
Taylor & Francis |
en_US |
dc.rights |
Taylor & Francis. This is an electronic version of an article published in the Journal of Curriculum Studies,37:5,583-600. The Journal of Curriculum Studies is available online at: http://www.tandf.co.uk/journals/titles/00220272.asp |
en_US |
dc.subject |
Anatomy |
en_US |
dc.subject |
Biology |
en_US |
dc.subject |
Dissection |
en_US |
dc.subject |
Laboratory animals |
en_US |
dc.subject |
Laboratory procedures |
en_US |
dc.subject |
Science instruction |
en_US |
dc.subject.lcsh |
Biology -- Study and teaching |
en |
dc.title |
The first cut is the deepest : reflections on the state of animal dissection in biology education |
en_US |
dc.type |
Postprint Article |
en_US |