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Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: nutrition, cultural influence on food and…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for advanced food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: the significance of nutrition, food…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Download full textOklahoma State Dept. of Education, Oklahoma City. – 1999
This unit is designed to familiarize students in grades 3-6 with wheat production; teach them the nutritional value of wheat products and their role in a well-balanced diet; and give then an easy, hands-on experience in bread making with a nominal amount of cleanup for teachers. The kit suggests that in the first week, teachers discuss wheat…
Descriptors: Child Health, Comprehensive School Health Education, Cooking Instruction, Dietetics
Department of Agriculture, Washington, DC. – 1996
This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…
Descriptors: Child Health, Cooking Instruction, Dietetics, Eating Habits
Barker, Ellen; And Others – 1983
This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…
Descriptors: Allied Health Occupations Education, Behavioral Objectives, Cleaning, Communication Skills
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
