This article describes a study of a nutrition education program using the school lunch program as a teaching resource involving 63 fourth-grade students. Results of a lunch survey and computer analysis of dietary intake indicates behavioral changes and increased comprehension of principles occur. (Author/SA)

This article describes a study in which the attitudes of 83 elementary school teachers were assessed with regard to participation in a school lunch program. Results show that teachers' positive attitudes about food quality and negative attitudes about eating with students emerged as predictors of student participation in school lunch. (Author/SA)

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)

This annotated bibliography of materials available from the National Agricultural Library through interlibrary loan to local libraries focuses on nutrition and dietetics as they relate to physical health and special health problems. The bibliography was derived from online searches of the AGRICOLA database, and materials include audiovisuals,…

A sample of child-care centers and family day-care homes in Michigan was used to identify what care providers need to know about safe food handling. Their primary concern was to become informed about what causes food to become unsafe and how to prevent foodborne illnesses. Providers preferred printed materials to tapes or workshops. (AA)

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…

The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…

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…

Nutritional practices of home demonstration club members in Weakley County, Tennessee, are compared with those of nonmembers in this master's thesis. Marked differences appeared in the adequacy of breakfast; cooking vegetables only until tender; inclusion of Vitamin C once a day; following recommended principles of planning meals; buying…

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)

The growing evidence of the link between diet and health has not been lost on consumers in the United States. As awareness of the diet-health link has increased through nutrition education, consumers have changed their diets. Although there is still considerable room for improvement in meeting Federal food-guidance recommendations, nutrition…

This curriculum guide for high school students contains 20 information acquisition lessons, 6 values awareness lessons, and 5 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…

This annotated bibliography lists nutrition education materials, audiovisuals, and resources for classroom use. Items listed cover topics such as general nutrition, food preparation, food science, and dietary management. Each item is listed in one or more of the following categories: (1) curriculum/lesson plans; (2) learning activities; (3)…

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…

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…