This book provides an activity-oriented guide to a nutrition instruction program. The 56 activities, described and illustrated, are suitable for children from the third to the sixth grade. For each activity, a description is presented as well as the purpose of the activity, materials and resources needed, and the procedures to follow. Reproducible…

The resource guide suggests activities to help special education students make appropriate choices about their nutritional habits. It is explained that the activities can be infused into other curriculum areas. The guide consists of five themes and includes performance objectives for each: foods eaten at school (planning a school lunch, keeping a…

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…

Presents two mathematics activities using the theme of school lunch menus and healthful eating habits to reinforce making predictions using computational skills. Includes reproducible student worksheets. (MKR)

Introductions to menu planning I and II--including nutrition requirements for children of all ages--are the subjects of the first two lessons of this Food Service Training Manual. The menu planning system of lesson 3 deals with place and time, as well as with needs for eye appeal and contrast. Lesson 4 is a progress test with answer key for…

This multidisciplinary preschool nutrition education curriculum has been specifically written to promote learning among 3-, 4-, and 5-year-olds who are participating in the National Head Start program. Provided are eight units which should be taught in sequence because each builds on the concepts taught in previous units. Unit 1 focuses on…

This manual was designed to help incorporate the seven Dietary Guidelines for Americans, published by the U.S. Departments of Agriculture and Health and Human Services, into a health or physical education curriculum and to make nutrition education contemporary, interesting, and relevant at either the junior or senior high school level. The…

Presents a strategy for health and home economics teachers to use in evaluating secondary students' eating and nutritional patterns. Students keep two-day food journals then complete a colorful personal food pyramid with the results. This creates a personal pyramid of food choices that lets students explore their eating habits. (SM)

Nutrition has always been an important subset of health education, and this instructional package is designed to help teachers instruct students about nutrition and health at the same time. The major emphasis of this package is to provide elementary school students with the knowledge needed to make informed food choices and thereby enable them to…

This curriculum guide, one of the "Nutrition Education-Choose Well, Be Well" curriculum series, is designed to help preschool and kindergarten teachers acquire the skills necessary for providing and implementing effective nutrition education. Chapter 1 of the document presents an introductory overview of the manual's objectives and…

This nutrition education kit is designed for use with 3- to 5-year old children. It introduces children to new foods, involves them in the process of food preparation, and creates an awareness of the importance of eating foods from all food groups. The kit has been designed to provide a variety of opportunities to develop and practice language…

This guide contains nutrition information and nutrition education strategies aimed at residents of the Canadian Arctic. Section I: (1) defines nutrition terms; (2) describes the sources and functions of essential nutrients; (3) explains Canada's food guide and special considerations for the traditional northern Native diet and for lactose…

This guide on nutrition instruction can be used on the school district level for curriculum development or by teachers as a basis for daily lesson planning. The text is arranged by topic, subtopic, objectives, learning activities, and teacher information. Topics include nutritional status, adolescent development, diet, body weight, and…

To be used in conjunction with the "Nutrition Education-Choose Well, Be Well" curriculum series, this curriculum guide is designed to help teachers in primary grades acquire the skills necessary to provide and implement effective nutrition education. The document is based on the goals set forth in the Health Instruction Framework for…

"Healthy Choices for Kids" is a nutrition education program based on the 1990 U.S. Dietary Guidelines. This kit, the first of a series, provides elementary school teachers with tools to teach students about good nutrition. This set has five levels (Grades 1-5), bound separately. Each level has its own unit complete with teacher…