This collection of 12 short, bilingual papers on nutrition and preschool children is part of a series of papers on various aspects of day care published by the Canadian Department of Health and Welfare. Each paper is presented in both English and French. Topics dealt with include an overview of children's nutritional needs; development of…

This guide for integrating nutrition education into the curriculum is an outcome of a dietary needs assessment of elementary school children in Lowell, Massachusetts, Public Schools. Although the original project was directed to transitional bilingual students of Hispanic and Portuguese origin, the food consumption survey included a multi-ethnic…

Presented is a training procedure manual for institutionalized moderately, severely, and profoundly retarded persons. Teaching activities are suggested for the following skill areas: motor development and awareness (including sensory stimulation, mat skills, and music and basic rhythm); toileting; eating skills (such as straw sipping and table…

Presented is a curriculum guide on daily living skills developed as part of the Adjustment to Blindness Program of the Greater Pittsburgh Guild for the Blind. Objectives and learning activities are described for the following four units: table orientation and eating skills, personal grooming, special needs (including telephone use, money handling,…

Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of…

Across the UK there is a great deal of concern about the quality of children's diets and the growing problem of children's obesity. There is also anxiety about the rise of dieting and eating disorders at younger ages. Both obesity and eating disorders can be treated through educational, medical and therapeutic means with varying degrees of…

This publication offers practical guidance to help food service professionals provide sound nutrition to America's children and serves as a basis for the revision of U.S. Department of Agriculture meal patterns, menu planning guides, and the development of new recipes. The guide is organized into two sections. The first, "Implementation of…

This illustrated booklet on prenatal care and birth is part of a related curriculum on parenting and child development designed for school-age mothers. Conception, embryonic and fetal development, the birth process, nutrition during pregnancy, and emotional and physical characteristics of pregnant women are explained. Short quizzes and answers are…

This nutrition training guide is designed for use with classroom personnel in Head Start or day care training programs, including Child Development Associate programs. The guide identifies nutrition competencies needed by classroom staff, specifically the teacher; competencies required by food service personnel or professional nutritionists are…

This teacher's manual presents lesson plans and recipes designed for use with preschool children, discusses the need for early nutrition education, and offers suggestions for conducting cooking activities in the classroom. Specific ideas are provided to involve handicapped children in cooking experiences. Nutrition education in the preschool is…

Intended for teacher use, the manual provides for the assessment and training of severely multiply handicapped deaf-blind students with sections on self help, motor development, and sensory stimulation training. Included for each skill are an individual rating scale for periodic assessments, a task analysis, and an actual teaching procedure. Found…

Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the…