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Direct linkBess, Melissa M. – Journal of Extension, 2015
Cooking Matters at the Store is a grocery store tour where participants learned about healthy eating and tips for saving money on food purchases. Participants learned how to read food labels, compare unit prices, find whole grains, and three ways to purchase produce. Evaluations revealed that participants planned to use the information they…
Descriptors: Case Studies, Eating Habits, Health Promotion, Consumer Education
Linsenmeyer, Whitney; Kelly, Patrick; Jenkins, Steve; Mattfeldt-Berman, Mildred – Journal of Child Nutrition & Management, 2013
Purpose/Objectives: The purpose of this study was to explore the school food environment of charter schools in Saint Louis, Missouri. The objectives were to: (1) describe the participation of charter schools in the National School Lunch Program and (2) describe the prevalence of competitive foods in charter schools. Methods: School administrators…
Descriptors: Charter Schools, Lunch Programs, National Programs, Participation
Missouri Univ., Columbia. Instructional Materials Lab. – 1990
This instructional module was designed to assist health services assistant educators in facilitating adult students' learning in health careers outside nursing. The module may be used to provide classroom instruction, assist assigned staff in providing on-the-job instruction, or provide selected units for independent study for dietary aides. The…
Descriptors: Allied Health Occupations Education, Allied Health Personnel, Behavioral Objectives, Classroom Techniques
Timko, Joseph J.; Stewart, Bob R. – 1987
This unit is designed to aid teachers in lesson planning in the secondary agricultural education curriculum in Missouri. Intended to be taught to ninth-grade students of vocational agriculture, the unit contains six lessons for developing competencies needed in poultry production. The lessons are as follows: (1) the importance of the poultry…
Descriptors: Agricultural Education, Agricultural Production, Animal Husbandry, Behavioral Objectives
Martin, Phillip – 1994
This packet contains an instructor curriculum guide and a student reference book for a course in food science and technology. The 4-unit curriculum contains 23 lessons. The instructor's guide contains the following components of a unit of instruction: objectives, competencies, motivational techniques, teaching procedures, other activities,…
Descriptors: Classroom Techniques, Competence, Competency Based Education, Food and Drug Inspectors
Stewart, Bob R.; McCaskey, Michael J. – 1986
These two units are designed to aid teachers in lesson planning in the secondary agricultural education curriculum in Missouri. The first unit, on meat identification, is to be taught as part of the first year of instruction in agricultural science, while the second unit, advanced meats, was prepared for use with 11th- and 12th-grade students in…
Descriptors: Agricultural Education, Agricultural Production, Animal Husbandry, Behavioral Objectives
