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| Dietetics | 9 |
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Goodwin, Trevor – Scientist, 1988
Discusses the background and events which lead to a career devoted to plant biochemistry and the study of vitamin synthesis. Describes laboratory studies which demonstrated that, in mammals, vitamin A is formed from beta-carotene as it crosses the intestinal wall. (RT)
Descriptors: Biochemistry, Biological Sciences, Chemistry, College Science
Peer reviewedBrown, Karen H.; Cooke, Thomas M. – Journal of Nutrition Education, 1980
This article focuses on the characteristics of the nutritional background of the American public. Issues and recommendations are presented that are intended to describe the goals and target groups for nutrition education in the 1980s. (SA)
Descriptors: Behavior Change, Communications, Dietetics, Diseases
Waldron, Laurie – 1986
This guide offers a nutrition education program for students in Kindergarten through Grade 6. Activities span all grades as well as activities for the specific level. Nutrition education objectives are stated for each grade level: (1) grade four--students will explore how to balance food intake and energy output for overall health and physical…
Descriptors: Dietetics, Eating Habits, Food Standards, Grade 4
Arnold, Justine; Grogan, Jane, Ed. – 1980
This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. The focus of this booklet is on the dangers and fallacies of popular food fads and fad diets. It contains a page of teaching suggestions, a pre-test for the students, and factual nutrition information with…
Descriptors: Consumer Education, Dietetics, Eating Habits, Food Standards
Peer reviewedMolitor, Graham T. T. – Journal of Nutrition Education, 1980
The composition of food in the 1980s is discussed as it relates to national nutrition goals and world problems. The data reviewed here related to food consumption, its calories, nutrients, and fat content. (SA)
Descriptors: Consumer Protection, Developing Nations, Dietetics, Diseases
Peck, Leilani B. – 1986
This guide offers a nutrition education program for students in Kindergarten through Grade 6. Activities span all grades as well as activities for the specific level. Nutrition education objectives are stated for each grade level: (1) grade four--students will explore how to balance food intake and energy output for overall health and physical…
Descriptors: Dietetics, Eating Habits, Food Standards, Grade 5
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this second grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups, classifying processed foods into basic food groups, and identifying food varieties produced locally); (2) Nutrition is the food you eat and how the body uses it (recognizing how…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this first grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups and classifying processed foods into basic food groups); (2) Nutrition is the food you eat and how the body uses it (recognizing how food choices are related to a healthy body,…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
Download full textHoutkooper, Linda; And Others – 1982
This nutrition and physical fitness curriculum kit provides a means for students, teachers, parents, and school health and food service staff to learn about the nutritional value of food and the relationship of food and physical fitness to growth, development, and health; develop food and activity habits which promote good health; and share this…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Standards
