This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

This handbook is designed to provide opportunities for members of the North Carolina Association of Future Homemakers of America (FHA) to demonstrate their proficiency with the competencies they have developed through participation in FHA and the home economics education program. The 25 events are designed to help develop lifetime skills in…

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…

The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained…

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,…

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…

These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

This guide was developed in an Illinois program to help home economics teachers integrate the use of computers and program-related software into existing programs. After students are taught the basic computer skills outlined in the beginning of the guide, 50 learning activities can be used as an integral part of the instructional program. (One or…

This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…

This resource guide is designed to help home economics teachers in Montana to develop occupational programs for food service. It provides resources that can be used with the "Food Service Occupations in Montana: Scope and Sequence in Wage-Earning Home Economics." The guide contains 13 sections. The first section explains the core…

This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…

A unit that can be adapted to teach about any culture(s) teachers travel to during their vacations is outlined. The unit is interdisciplinary and includes activities for social studies, language arts, mathematics, art, music, dance, physical education, and home economics. The activities can be used in elementary or secondary classes. (RM)

This curriculum guide on foods and nutrition, covering one of the five content areas of the Energy and Family Curriculum Guide, has been designed to provide learning experiences and identify resources that can be used to develop units of study related to energy usage and conservation. The guide is intended for use in comprehensive courses of home…

This document was developed for the purposes of (1) outlining the competencies and subcompetencies to be developed in vocational home economics classes in Texas; (2) providing guidance to teachers for local program planning; and (3) serving as a means of communicating the scope and content of vocational home economics education in Texas to others.…

This set of activities is intended to assist home economics teachers in incorporating basic energy education concepts into traditional home economics topics. Awareness activities that are intended to help students develop an understanding of fundamental energy conservation concepts and, at the same time, apply these concepts in home economics…