Technology and feedback

Technology provides the accessibility to peer feedback at the time when it influences the performance In Nutrition & Food Science coursework at the Sec 3 level, coursework can be done on Google Docs which would make the project accessible to the students at the same time. While the students are typing, peers can provide feedback.… Continue reading Technology and feedback

The Heart of Conservation

Conservation issues are the result of human impact, therefore without people, conservation wouldn't exist. People are the heart of conservation. Conservation is about finding solutions to problems that are caused by human attitudes and behaviours. If what we're doing is the problem, then we hold the keys to the solutions. Conservation is also about compromise,… Continue reading The Heart of Conservation

Important Statistics for Conservation

Of the 75,000 species assessed by the IUCN Red List (by end 2014), 20,000 species have been listed as threatened (classed as Vulnerable, Endangered or Critically Endangered) The 2014 Living Planet Index tracks trends of over 3000 species of vertebrates (mammals, reptiles, amphibians, birds and fish). Between 1972 and 2010, the populations have decreased by… Continue reading Important Statistics for Conservation