An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of…

This publication contains a curriculum model developed to train cook managers and nutrition coordinators of the nutrition component of Head Start programs. Designed to be offered in a university setting, the 2-week (60 hour) course consists of: (1) a brief overview of the Head Start program, (2) on-site observations of Head Start programs to…

These four self-contained home economics miniunits on nutrition and food preparation are part of a set of 21 designed to provide middle school/junior high boys and girls opportunities to explore several areas of study within a 6-, 9-, or 12-week period of instruction. Units are designed to be free of sex-role stereotyping and are identified as…

This collection of learning units introduces parents to the role of nutrition in their young child's cognitive development. Designed to be easy to read and useful for families with limited resources, the materials help parents teach their young children good eating habits by offering information, feeding tips, creative activities for parents and…

In El Sururab in rural Sudan, solar energy is used for cooking instead of wood. This study explored the efficiency of a hot-box type of solar cooker for storing heat and its effectiveness for different methods of cooking various foods used daily in El Sururab. Forty local women served as a respondent group. (PVD)

This book presents nutrition education activities and strategies that are child-tested and teacher-endorsed. It targets educators, nutrition professionals, parents, and other caregivers, offering the tools to teach children ages 6-10 years about nutrition in a meaningful, integrated way. Divided by subject, this resource integrates nutrition into…

This volume describes 232 projects funded by the Nutrition Education and Training Program of the New Jersey State Department of Education between 1979 and 1980. Broad in scope and diversity, the programs represent an effort to fulfill the needs of children, with primary school students receiving the most attention. Of the 232 programs carried to…

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…

Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…

Maintains that teachers can introduce young children to good nutrition and strengthen their well-being by incorporating cooking into the classroom. Also suggests ways for incorporating cooking activities into the classroom. (BB)

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…

The purpose of this manual is to link classroom food experiences for elementary school students to academic objectives in health, reading and language arts, mathematics, science, and social studies. Objectives, grade level, and food experience activities are listed for each lesson, which reinforce academic objectives and teach principles of good…