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Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…
Descriptors: Eating Habits, Elementary Secondary Education, Food Service, Food Standards
Download full textCalifornia State Dept. of Education, Sacramento. – 1984
This curriculum guide for junior high school students contains 17 information acquisition lessons, 5 values awareness lessons, and 6 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…
Descriptors: Consumer Education, Dietetics, Eating Habits, Food Service
National Dairy Council, Rosemont, IL. – 1982
This booklet presents a nutrient approach to teaching nutrition. It contains basic nutrition information along with suggestions for translating this information to fulfill the needs of families and individuals. Topics discussed are: (1) a nutrient approach to teaching nutrition; (2) functions of nutrients; (3) how food handling affects nutrient…
Descriptors: Consumer Education, Dietetics, Eating Habits, Food Handling Facilities
California State Dept. of Education, Sacramento. – 1984
This curriculum guide for high school students contains 20 information acquisition lessons, 6 values awareness lessons, and 5 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…
Descriptors: Consumer Economics, Consumer Education, Dietetics, Eating Habits
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this second grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this first grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups and classifying processed foods into basic food groups); (2) Nutrition is the food you eat and how the body uses it (recognizing how food choices are related to a healthy body,…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
