Conceptual Understanding: A Concept Analysis

The term conceptual understanding was analyzed to determine how educators can help students attain understanding in a concept based curriculum. The investigator sought to establish what salient dimensions and conditions supported conceptual understanding. A dimensional analysis of the term conceptual understanding was employed through a review of the literature in mathematics, science, psychology, and nursing education. The salient dimensions of conceptual understanding were identified as: factual and procedural knowledge, connections, transfer, and metacognition. The supporting properties included: meaningful learning activities, memorization, and misconceptions. The results substantiate conceptual understanding as a process. When this process is utilized by nurse educators, students may better connect and organize knowledge aiding in the knowledge transfer that occurs between theory and practice

Sweet spreads and syrups (2015)

"New 6/85; Revised 5/15/600.""Quality for keeps.""Nutrition and health."Revised by Susan Mills-Gray, State Nutrition Specialist

Pickling basics--in a pickle (2015)

"Quality for keeps."Adapted from Complete Guide to Home Canning, USDA, Agriculture Information Bulletin No. 539.""Nutrition and health.""Revised by Susan Mills-Gray, State Nutrition Specialist."New 1/85; Reviewed 5/15/600

Before you start to can, learn the basics (2015)

"Quality for keeps.""Nutrition and health.""This material was adapted from the Complete Guide to Home Canning, United States Department of Agriculture, Agriculture Information Bulletin No. 539.""Revised by Susan Mills-Gray, State Nutrition Specialist."New 1/84; Revised 5/15/1M

Freezing basics (2015)

"Quality for keeps.""Nutrition for health.""Reviewed by Susan Mills-Gray, State Nutrition Specialist."Revised 6/03; Reviewed 5/15/Web

How to use dried foods (2015)

"Quality for keeps.""Nutrition and health.""Reviewed by Susan Mills-Gray, State Nutrition Specialist."New 3/85; Revised 6/03; Reviewed 5/15/Web

Canning meat, fish and poultry (2015)

"Quality for keeps.""Nutrition and health.""Revised by Susan Mills-Gray, State Nutrition Specialist."New 9/79; Revised 5/15/500

Freezing meat, poultry, fish, eggs and dairy products (2015)

"Quality for keeps. ""Revised by Susan Mills-Gray, State Nutrition Specialist."Revised 5/15/500

Quality for keeps : Freezing vegetables (2015)

"Quality for keeps.""Nutrition and health.""Revised by Susan Mills-Gray, State Nutrition Specialist."Revised 5/15/500