Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 6 |
| Since 2016 (last 10 years) | 23 |
| Since 2006 (last 20 years) | 89 |
Descriptor
| Food Standards | 111 |
| Safety | 111 |
| Food | 59 |
| Food Service | 30 |
| Nutrition | 27 |
| Foods Instruction | 23 |
| Health Promotion | 23 |
| Extension Education | 18 |
| Foreign Countries | 18 |
| Hygiene | 18 |
| Safety Education | 16 |
| More ▼ | |
Source
Author
| Stevenson, Clinton D. | 4 |
| Cates, Sheryl C. | 3 |
| Barker, Ellen | 2 |
| Crandall, Philip G. | 2 |
| Godwin, Sandria L. | 2 |
| Kniel, Kalmia E. | 2 |
| Kosa, Katherine M. | 2 |
| LaBorde, Luke | 2 |
| Naeve, Linda | 2 |
| Nayak, Roshan | 2 |
| Pivarnik, Lori F. | 2 |
| More ▼ | |
Publication Type
Education Level
| Higher Education | 27 |
| Postsecondary Education | 20 |
| Elementary Secondary Education | 11 |
| Adult Education | 10 |
| Secondary Education | 7 |
| High Schools | 4 |
| Early Childhood Education | 1 |
| Elementary Education | 1 |
Laws, Policies, & Programs
| National School Lunch Act 1970 | 1 |
Assessments and Surveys
What Works Clearinghouse Rating
Download full textKansas State Dept. of Education, Topeka. Div. of Vocational Education. – 1982
This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are…
Descriptors: Behavioral Objectives, Cooking Instruction, Equipment Maintenance, Equipment Utilization
Graves, D. E., Ed.; And Others – 1997
Noting that feeding children foods that are nourishing and uncontaminated keeps children healthy and safe, this book is intended to help caregivers provide children with healthy and safe food, and meet national, state, and local nutrition standards. Chapter one provides a rationale for the book and includes tips for child care providers. Chapter…
Descriptors: Child Health, Childhood Needs, Children, Cooking Instruction
Peer reviewed
Direct linkThompson, B. M.; Schielack, J. F.; Vestal, T. A. – Journal of Food Science Education, 2004
Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer…
Descriptors: Computer Simulation, Professional Development, Radiation, Training Methods
Beck, Susie, Ed. – 1995
This handbook presents child care providers with fifteen chapters containing the most current information available on child health, illness, and development. Chapter 1 addresses "Child Growth and Development" in the areas of muscle, social, emotional, and intellectual skills. Chapter 2 addresses "Children's Health Histories"…
Descriptors: Acquired Immune Deficiency Syndrome, Caregiver Child Relationship, Child Abuse, Child Caregivers
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…
Descriptors: Behavioral Objectives, Classroom Techniques, Competency Based Education, Cooking Instruction
Barker, Ellen; And Others – 1983
This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…
Descriptors: Administration, Behavioral Objectives, Budgeting, Classroom Techniques
