Expanded Food and Nutrition Education Program graduates (n=1,141) who received either individual (21.3%), group (76.2%), or combined (2.5%) instruction were assessed. Independent of method, participants significantly improved the number of servings consumed from grains, vegetables, dairy, and meat and meat alternatives; total calories consumed;…

Investigated the effectiveness of a nutrition supplement educational intervention in improving the nutrition supplement knowledge of low-income adolescents. Data on high school students separated into experimental and control groups indicated that they had extremely poor pre-intervention knowledge. However, the short-term nutrition education…

The challenge for medical educators is to develop for their students a firm educational foundation in nutritional science. A nutrition "laboratory" experience was developed at the Medical College of Virginia. Students examine their own nutrient intakes in relation to class means, national norms, and dietary recommendations. (MLW)

A 9-month nutrition curriculum was presented to 438 low-income pregnant teens. Pre/posttest data showed that nutrition knowledge increased, but improvements in diet behavior were not apparent. (SK)

Food selection is a key factor in the nutritional management of diabetes. Criteria that influence point-of-purchase decision making in women with non-insulin-dependent diabetes mellitus were identified. Four types of shoppers were distinguished from interviews; cluster analysis was used to confirm the analysis. Usefulness in patient education is…

This resource guide lists nutrition education materials, audiovisuals, and other materials for secondary school classroom use. Topics covered include general nutrition, food preparation, food science, and dietary management. Teaching materials listed include books, brochures, food models, games, kits, videocassettes, audiocassettes, activity…

This introductory level course for educators combines factual nutrition information with issues on controversies that surround the topics. It was developed to provide teachers and curriculum specialists with special training in nutrition and to strengthen their skills in teaching basic nutrition concepts to students. The course is designed to be…

This student guide on nutrition contains activities categorized according to the seven dietary guidelines for Americans developed by the United States Department of Health and Human Services and Department of Agriculture. The seven goals for which activities are provided are (1) to eat a variety of foods (daily nutrition guide, nutrients,…

This is a study guide for school food service workers. It is designed to accompany a film series as part of a structured course in nutrition. The content of the course is based on the nutrition education concepts formulated by the Federal Interagency Committee on Nutrition Education. These include (1) the way the body uses food; (2) the nutrient…

This instructional package is one of two designed for regular vocational students on the vocational area of dietetic assistant. The eighty-nine learning modules are organized into three units: nutrition; menu planning and food ordering; and housekeeping and safety. Each module includes these elements: a performance objective page telling what will…

This instructional package is one of two designed for visually impaired students on the vocational area of dietetic assistant. The forty-seven learning modules are organized into three units: nutrition; menu planning and food ordering; and housekeeping and safety. Each module, printed in large block type, includes these elements: a performance…

Assessed the effectiveness of two types of messages in improving nutrition knowledge, food shopping practices, and dietary intakes. The messages were: (1) sender-oriented, based on socioeconomic and demographic characteristics of mothers; and (2) receiver-oriented, based on specific nutrition orientations. Results show that the first type of…

Interesting facts about calories, food energy, and nutrients are summarized in a form suitable for elementary school children's reading. The information is excerpted from a book, "From the Inside Out--A Guide to Food and Physical Fitness," designed for fourth- through sixth-grade students. (PP)

Discusses the many problems and some of the possible solutions associated with treating and educating the 5 to 10 million diabetics in the United States. (JR)

The author defines his concept of science and the practice of nutrition. Discusses the problems of nutritional educators and those of the consumer. Describes how the scientific method should provide a sound basis for nutritional education and discusses its appropriateness in evaluating diet and disease theories. (SMB)