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Direct linkDavila, Evelyn P.; Trepka, Mary Jo; Newman, Frederick L.; Huffman, Fatma G.; Dixon, Zisca – Journal of Nutrition Education and Behavior, 2009
Objective: To assess risk factors for diarrheal illness among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clinic in Miami, FL. Design: A cross-sectional survey with questions about demographics, food safety practices, and diarrheal illness. Setting: WIC clinic operated by the Miami-Dade County Health…
Descriptors: Females, Safety, National Programs, Food Standards
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
