Some economists have called the current U.S. economic environment the worst financial crisis since the Great Depression. Many educators and parents believe it is more important than ever for students to master financial literacy skills. To become successful and responsible 21st century citizens, students need to graduate globally competitive for…

Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…

This book takes the view that ELT global coursebooks, in addition to being curriculum artefacts, are also highly wrought cultural artefacts which seek to make English mean in highly selective ways and it argues that the textual construction (and imaging) of English parallels the processes of commodity promotion more generally. This book contains…

A four-part teaching model for basic economic instruction for high school students is presented. Key economic concepts on both the personal and social scales are identified and applied. (CJ)

This booklet is the 34th edition of "Experiences of Enterprising Teachers" and describes the 42 projects selected to receive National Awards for Teaching Economics. Seventy-four teachers from the primary through the senior high school level developed the curricula to help their students understand how the world works, today, tomorrow, and the day…

Describes the adult metric education workshops, instructional materials, and teaching approaches for adults developed by the American College Testing Program in Project Metric to provide the adult consumer with metric skills. Includes an example of objectives from the adult metric kit. (MF)

A functional program including planning, shopping, purchasing, and meal preparation was developed which used a photographic format (to minimize reading) and budget guide. Trial with eight young adults whose disabilities ranged from mild to severe indicated that nonreading individuals could learn all aspects of meal preparation. Skills also…

Wisconsin K-12 family and consumer education teachers implemented the Family, Food, and Society Resource Guide in their classrooms. Feedback was gathered from teachers who had used or were using the modules. Findings indicated the following: the family narrative section was readable, understandable, and essential; students reacted well to modules…

The 19 papers and three panel discussions on the goals, methods, and evaluation of user education that are presented in this collection draw upon the experiences of librarians of the Scandinavian countries and Great Britain. The principles and practice of user education and its aims and goals in each of the participating nations are presented in…

The Consumer Education Department, which has existed within the J.C. Penney Company for over fifty years, supports its stores in local communities by providing a service to educators. This service consists of both the development of original educational materials and the delivery of inservice programs to local educators. To continue to respond to…

The Consumer Information Center is a federal program which encourages federal agencies to develop and release consumer information to the public. It also promotes consumer awareness and access to information through the "Consumer Information Catalog" and a mail order distribution operation. Through research, the Center can learn the…

The document describes the consumer and home economics summer programs for grade 7 and grade 8 girls in two junior high schools. The programs provided opportunities to learn basic sewing and cooking skills, as well as personal improvement such as grooming, hygiene, posture, and modeling. A number of field trips to supplement the class instruction…

The Norfolk, Virginia, Public Schools developed and implemented an innovative consumer and homemaking program for grades 6-8 based on the developmental characteristics of middle school children. This project was conducted under the Carl D. Perkins Vocational Education Act, Public Law 98-524. A committee of middle school teachers developed the…

Five hearings were held in the fall of l982 to evaluate nutrition education programs in Illinois. Representatives from schools and hospitals, and presidents or directors of organizations whose members might provide nutrition education testified. Testimony by 96 participants was in the form of responses to questions about: (1) the primary audience…

Discusses projects used by some teachers, texts, and other instructional materials for teaching the responsibility and participatory aspects of citizenship. Suggests that texts currently in use neglect teaching the protection of rights. Argues that corporations do more educating than schools through their commercials. Questions how some teachers…