Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

This cookbook contains 337 recipes from 122 countries. A special effort has been made to include as many recipes as possible from countries in Africa, the Middle East, the Caribbean, and Latin America. The book is arranged geographically, with recipes arranged by continents or regions. Countries with similar cooking traditions appear together.…

Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)

Helping children make food choices for a healthy diet can be challenging. This book is designed as a resource guide and cookbook for parents to help them make healthful eating and cooking with children tasty, simple, affordable, and fun. The book is a collection of 50 recipes organized by season, and featuring family nutrition education…

This guide for parents and teachers encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities also provide an opportunity for children to experience new foods. Sections in the guide discuss: (1) nutrition,…

This collection of lessons and teaching suggestions is designed to aid local school lunch managers in fulfilling compliance with the requirement that school lunch programs and personnel participate in nutrition education. Provided in the first section of the booklet are general instructions for using the booklet, a guide to lesson plans for…

This document is comprised of the four 1999-2000 issues of a quarterly journal for teachers and parents of children in Montessori infant and toddler programs. The May 1999 issue presents articles on eating in the prepared environment and meeting infants' basic needs for food. The August 1999 issue includes articles discussing infants' sensory…

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…

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,…

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 teacher's guide is designed for use by consumer and homemaking education teachers in classes emphasizing nutrition. The guide is organized into 19 topics and is based on the 7 Dietary Guidelines for Americans: (1) to eat a variety of food; (2) to maintain ideal weight; (3) to avoid too much fat; (4) to eat foods with adequate starch and…

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 publication contains curriculum banks for teaching home economics in grades 5 through 8 in West Virginia. Rather than containing a complete curriculum guide for the home economics program, the banks provide ideas, sections, and lessons that can be drawn out and used with other materials. Four banks are provided in the guide. Bank 1 contains…