GRADES OR AGES: Grade four. SUBJECT MATTER: Health education. ORGANIZATION AND PHYSICAL APPEARANCE: This illustrated guide is divided into five "strands" or topics and a bibliography. The five strands are as follows: Physical Health; Sociological Health Problems; Mental Health; Environmental and Community Health; and Education for Survival. For…

This guide is first of a series of curriculum guides dealing with nutrition education in grades K-6. The curriculum guide was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting…

This curriculum guide for nutrition education grade 1, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

This curriculum guide for nutrition education grade 2, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

This curriculum guide for nutrition education grade 3, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

GRADES OR AGES: Grade six. SUBJECT MATTER: Health education. ORGANIZATION AND PHYSICAL APPEARANCE: This guide is bound in a spiral binder and illustrated with drawings. It is divided into five "strands" or topics: Physical Health; Sociological Health Problems; Mental Health; Environmental and Community Health; and Education for Survival. There is…

This curriculum guide for nutrition education grade 4, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

This curriculum guide for nutrition education grade 5, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

This curriculum guide for nutrition education grade 6, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection;…

This document is the fifth in the series, BIBLIOGRAPHIES ON EDUCATIONAL TOPICS (BETS), providing topical searches of ERIC literature in the scope areas of teacher education and health education, physical education, and recreation education. Here, the subject of consumer health is treated bibliographically. Included are topics dealing with the wise…

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…

The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includes the significance of food in health and appearance,…

This health education curriculum guide has been developed to assist local school districts develop stronger, more effective, school health programs. The guide is organized into four broad areas of health education: physical health, mental and social health, consumer and environmental health, and safe living. Each of these areas is divided into…

This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…

These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…