The mission of Foods and Nutrition Education is to prepare students for family life, community life and careers in the foods and nutrition fields by creating opportunities to develop the knowledge, skills, attitudes and behaviors needed to: (1) Analyze career paths within the foods and nutrition industry; (2) Examine factors that influence food…

This publication contains consumer education learning activities for preschoolers. The activities are self-contained. Topics include: coin recognition, price, and other money activities; jobs, work, and occupations; needs and wants; goods and services; stores and shopping; where goods come from--production; nutrition; hazardous products; energy;…

This health education handbook covers the following topics: (1) the consumer and health care; (2) diet and nutrition; (3) additives, supplements, and health foods; (4) prescription drugs; (5) over-the-counter drugs; (6) doctors, hospitals, and surgery; and (7) providing and paying for health care. A teacher's supplement health care unit is…

Describes several product-testing projects designed to help students develop the skills they need to make educated purchases and be savvy consumers. The tests involve examining the taste of and ingredients in cold cereals. Other tests involve examining crayons, glue, laundry detergent, oranges, and popcorn. (SM)

This book is designed to provide a comprehensive and contemporary view of food and nutrition for secondary level students. The activities and text address fundamental nutrition issues in a wide range of disciplines such as economics, government, anthropology, biology and journalism. The following major topics are covered: 1) eating patterns; 2)…

These health curriculum guidelines were designed for teachers of secondary students. Four major topic areas are covered: 1) anatomy, physiology, tissues, systems, heredity, physical activity, and nutriition; 2) family structures, functions, and responsibilities; 3) values, stress, and drug abuse; and 4) the environment, disease control, cancer,…

These health curriculum guidelines were designed for teachers of junior high school students. Four major topic areas are covered: 1) anatomy, physiology, human growth and development, and nutrition; 2) mental health and use and misuse of drugs; 3) heredity, personal development, and family relationships; and 4) environmental health, disease…

This curriculum guide for health education from kindergarten through high school contains course objectives, content outlines, resource suggestions, and classroom activities appropriate for each grade level. The following units of study are included: 1) consumer health, 2) dental health, 3) environmental health, 4) family health, 5) mental health,…

This booklet presents basic nutrition background information and class activities for teachers of kindergarten through sixth grade. It is divided into five units. In the first unit, the six nutrient groups (carbohydrates, fats, protein, vitamins, minerals, and water) are listed with descriptions of their functions and sources. A discussion is…

This curriculum guide on food and nutrition is one of seven subject area guides developed for use in consumer and homemaking education in Texas. Covered in the individual sections of the guide are the following: program and curriculum planning; teaching handicapped and disadvantaged students (student characteristics and teaching strategies);…

This curriculum guide contains materials for use in conducting a bilingual community school program in nutrition education for Hispanic youth and adults. Topics covered in the lessons include food choice, nutrients, nutrition, food groups, meal planning, and shopping. Provided first are separate matrices for six lessons geared to young adolescents…

This curriculum guide is designed for teaching health education to students in grades 4-6. Behavioral goals, teaching methods, learning experiences, resources, and evaluation methods are listed for the teaching of each of the eleven major concepts. A list of additional resource materials is appended. (CJ)

This monograph presents the health education framework developed for the public schools in Tennessee, and designed to serve as a basis for health curriculum development and implementation in grades K-12. The comprehensive health education program covers ten major areas: (1) community health; (2) consumer health; (3) disease control; (4)…

This monograph focuses on chemistry at the table and enables teachers to introduce their students to the concepts and processes of industrial chemistry and relate these concepts to the consumer products students encounter daily. This teacher resource module is organized into sections that provide information on how to use the resource module, how…

This Wisconsin guide uses hands-on experiences and food labs to help students examine their family and societal goals and how choices about food can help or hinder the realization of these goals. The guide challenges students to see the larger ramifications of their daily choices on the local and global community. The guide provides a prototype of…