Hands-on, inquiry-based, and relevant to every student's life, "Gourmet Lab" serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments--each of which includes a full set of both student and teacher pages--challenges students to take on the role of scientist and chef, as they boil,…

Uses a case study of food poisoning from hamburgers at the fictitious Jill-at-the-Grill to teach the nuclear science behind food irradiation. Includes case teaching notes on the benign hamburger. (ASK)

This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and…

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage,…

The purpose of this learning activity package, which is one of a series, is to acquaint secondary level students with options and money saving buying habits when shopping for food. The package includes instructions for the teacher, suggestions for activities, lists of resource materials, film guides, student activity worksheets, a student resource…

Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…

This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary…

These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…

These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…

Based on experience in the field, this training manual was developed to help Peace Corps trainers plan and implement inservice training programs in solar and other energy conserving food technologies for Peace Corps volunteers and community workers. Using a competency-based format, the manual contains 20 sessions (learning modules) that focus on…

This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are…

Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…