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Download full textRunyowa, Julius; Podzo, Barbara Zvisinei; Kanyume, Patience – Journal of Education and e-Learning Research, 2014
The study explored the experiences of ECD centres in Masvingo district in terms of the quality of meals with regards to diversity and size of portions and WASH provisions. One school was purposively sampled. The research adopted a qualitative paradigm and used one ECD centre in Masvingo district as a case study. Data were gathered through…
Descriptors: Nutrition, Early Childhood Education, Academic Achievement, Infants
National Dairy Council, Rosemont, IL. – 1982
This booklet presents a nutrient approach to teaching nutrition. It contains basic nutrition information along with suggestions for translating this information to fulfill the needs of families and individuals. Topics discussed are: (1) a nutrient approach to teaching nutrition; (2) functions of nutrients; (3) how food handling affects nutrient…
Descriptors: Consumer Education, Dietetics, Eating Habits, Food Handling Facilities
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
