Descriptor
| Eating Habits | 2 |
| Health Promotion | 2 |
| Adolescents | 1 |
| At Risk Persons | 1 |
| Body Weight | 1 |
| Breakfast Programs | 1 |
| Comprehensive School Health… | 1 |
| Dining Facilities | 1 |
| Elementary Education | 1 |
| Elementary School Students | 1 |
| Food | 1 |
| More ▼ | |
Source
| Education Partnerships, Inc. | 1 |
Author
| Achterberg, Cheryl | 1 |
| Bagby, Robin | 1 |
| Campbell, V. Star | 1 |
| Ebel, Kimberlyn | 1 |
| Probart, Claudia | 1 |
| Walker, Karen | 1 |
Publication Type
| Guides - Classroom - Teacher | 1 |
| Reports - Descriptive | 1 |
Education Level
| High Schools | 1 |
Audience
| Teachers | 2 |
| Practitioners | 1 |
Location
| Pennsylvania | 2 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Bagby, Robin; Campbell, V. Star; Achterberg, Cheryl; Probart, Claudia; Ebel, Kimberlyn – 1996
This K-6 interdisciplinary nutrition curriculum focuses on vegetables and fruits. The lessons use core subjects to promote consumption of fresh, frozen, and canned vegetables and fruits; vegetable and fruit juices; and dried fruits. The lessons also investigate the Food Guide Pyramid. Each lesson plan has a section entitled Extensions. The…
Descriptors: Comprehensive School Health Education, Eating Habits, Elementary Education, Elementary School Students
Download full textWalker, Karen – Education Partnerships, Inc., 2005
Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages…
Descriptors: Food, Eating Habits, Dining Facilities, Obesity
