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National Agricultural Library (USDA), Washington, DC. – 1973
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1974
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) the bibliography--a complete citation…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1975
Intended for the use of food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) subject index--a listing according…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1975
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Agricultural Library (USDA), Washington, DC. – 1976
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…
Descriptors: Abstracts, Breakfast Programs, Catalogs, Consumer Education
National Nutrition Education Clearing House, Berkeley, CA. – 1975
Citations of printed and audiovisual educational materials which can be used to teach nutrition in elementary school are listed. Sources include books, pamphlets, leaflets, audiovisuals, articles, and curriculum guides. Each entry contains bibliographic information, price and relevant descriptors. This is one of a nine part series on the same…
Descriptors: Annotated Bibliographies, Audiovisual Aids, Cooking Instruction, Drug Education
Barron, Daniel D. – School Library Media Activities Monthly, 2001
Discusses ways in which cooking and food can be used to integrate school library media programs into the curriculum. Topics include gender consciousness; family literacy; alternative formats for special physical or learning challenges; history and social studies applications; world cultures; and cookbooks and literature. (LRW)
Descriptors: Childrens Literature, Cooking Instruction, Curriculum Development, Disabilities
Association of Farmworker Opportunity Program, Arlington, VA. – 1994
This workbook introduces basic concepts of nutrition and health to beginning adult students of English as a Second Language (ESL). The text may also be adapted for use with new readers. It is intended as a supplement to existing instructional materials. An introductory section offers teachers suggestions for use of the text and notes on the design…
Descriptors: Adult Education, Cooking Instruction, English (Second Language), Food
Shoresman, Michele; Gumport, Roberta – 1986
Children throughout the world enjoy similar activities. By experiencing the same games, foods, and activities that Chinese children enjoy, children in the United States can learn about Chinese culture. A variety of experiences are suggested to encourage active learning and involvement on the part of students with the aim of incorporating the study…
Descriptors: Asian Studies, Chinese, Chinese Culture, Cooking Instruction
South Carolina State Dept. of Education, Columbia. Office of Vocational Education. – 1986
These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references,…
Descriptors: Behavioral Objectives, Check Lists, Competency Based Education, Cooking Instruction
Marine Corps Inst., Washington, DC. – 1984
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Cooking Instruction
Marine Corps Inst., Washington, DC. – 1984
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Cooking Instruction
Marine Corps Inst., Washington, DC. – 1984
Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on salads, sandwiches, and desserts is designed to provide Marine food service personnel with a general background in the proper techniques for the preparation of these items. Introductory materials include specific information for MCI students and a…
Descriptors: Adult Education, Behavioral Objectives, Continuing Education, Cooking Instruction
Hays, Tricia – 1999
This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary…
Descriptors: Classroom Techniques, Consumer Science, Cooking Instruction, Food
National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland). – 1984
In 1983, as part of its overall review of craft catering education and training in Ireland, the National Craft Curricula and Certification Board commissioned a nationwide research study of the trends and developments in professional kitchen practice in all sectors of the hotel and catering industry. The study was conducted through interviews with…
Descriptors: Cooking Instruction, Cooks, Curriculum Development, Dining Facilities