The theme of health offers a variety of language-learning possibilities. This three-part lesson plan for young learners can be adapted to other audiences. It includes a reading, a dialogue, and a listening script. The first lesson asks learners to analyze lifestyle choices and give advice. The second lesson takes students to a sporting goods…

Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…

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…

Designed as part of a 15-hour community college course in food commodities, this lesson plan was developed to teach students about the proper storage of food. The lesson plan begins with information about the course for which the lesson plan was designed; equipment and audiovisual aids needed; requirements for student materials; course objectives;…

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…

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 teaching guide, developed by the Los Angeles (California) Unified School District, supports the concept that the benefits of technology should be available to all Americans regardless of ethnic background or sex. The instructional activities described here are designed to reflect the positive changes and to increase student awareness of the…

This guide is designed to provide job-relevant tasks, performance objectives, performance guides, resources, teaching activities, evaluation standards, and achievement testing for commercial foods occupations. It can be used with any teaching method, and it addresses all three domains of learning: psychomotor, cognitive, and affective. The guide…

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…

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…

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,…

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…

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 instructor's manual consists of materials for use in presenting a course in the occupational area of dietary aide. Included in the first part of the guide are a program master sequence; a master listing of instructional materials, equipment, and supplies; an overview of the competency-based vocational education (CBVE) system; and guidelines…