This textbook brings together findings from global research on teaching and learning, with an emphasis on secondary and higher education. The book is unique in that the content is selected in an original way and its presentation reflects the most recent research evidence related to understanding. The book covers and presents themes that are based tightly on worldwide research evidence, scrupulously avoiding opinion or any dependence on the personal experience of the authors. The book starts by reflecting on educational research itself. The four chapters that follow relate the story of the research that shows how all humans learn and the variations within that framework. These chapters offer a tight framework that underpins much of the rest of the text. The next four chapters look at the way school curricula are organised and how the performance of learners can be assessed. They summarise the research evidence related to thinking skills and consider the importance of practical teaching. This is followed by two chapters that draw from the extensive social psychology research on attitude development as it applies in education, and then by two chapters that summarise the research related to major issues of controversy: the performativity agenda and the issue of quality. One chapter looks at the place of statistics in education. The next two chapters look at the evidence that can support or undermine many typical education beliefs, or myths and mirages. Finally, the last chapter brings it all together and looks into the future, pointing to some areas where future research is likely to be helpful, based on current knowledge.

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.