This manual was prepared by the staff of the China Institute's Bilingual Vocational Training Program, which has been in operation since 1975. The document includes a description of the training program for Chinese chefs and the curriculum guide used in the program. Following the introductory section, which describes the program objectives,…

Citations of printed and audiovisual educational materials which can be used to teach nutrition in secondary school are listed. Sources include books, pamphlets, leaflets, audiovisuals, articles, and curriculum guides. Each entry contains bibliographic data, price, and descriptors. This is one of a nine part series on the same subject. (NR)

Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

Presented is a curriculum guide on household arts developed as part of the Adjustment Training Program of the Greater Pittsburgh Guild for the Blind. Objectives and learning experiences are described for the following seven units: orientation in the kitchen, basic food preparation, advanced food preparation, laundry, housekeeping, basic sewing,…

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of…

This collection of learning units introduces parents to the role of nutrition in their young child's cognitive development. Designed to be easy to read and useful for families with limited resources, the materials help parents teach their young children good eating habits by offering information, feeding tips, creative activities for parents and…

This curriculum guide on food and nutrition is one of seven subject area guides developed for use in consumer and homemaking education in Texas. Covered in the individual sections of the guide are the following: program and curriculum planning; teaching handicapped and disadvantaged students (student characteristics and teaching strategies);…

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…

This interdisciplinary resource presents 140 recipes from 22 countries and regions around the world. Research questions connect culture and food to history. Cooking safety tips are given. Brief discussions about the role of food in culture precede recipes from: (1) Africa; (2) Australia; (3) Canada; (4) China; (5) Commonwealth of Independent…

This interdisciplinary resource presents recipes which reflect the practices of historic periods, cultural groups, and geographic regions of the United States. These are organized in 11 sections: (1) "American Indians"; (2) "The Colonial Period"; (3) "The Revolutionary War"; (4) "Westward Expansion"; (5) "The Civil War"; (6) "The Northeast"; (7)…

The purpose of this preventive search and rescue teachers guide is to help high school aged youth understand the complexities and priorities necessary to manage a human body in outdoor environments and the value of planning ahead to have on hand the skills and equipment needed for outdoor survival, comfort, and enjoyment. Separate sections present…