This student/teacher resource booklet provides information on conserving food dollars while providing nutritious meals. The guide shows how to set up a food budget and explains how scanning the weekly food ads, planning meals around the specials, and compiling a list accordingly can also help consumers get more for their food dollars. Numerous…

This health education handbook covers the following topics: (1) the consumer and health care; (2) diet and nutrition; (3) additives, supplements, and health foods; (4) prescription drugs; (5) over-the-counter drugs; (6) doctors, hospitals, and surgery; and (7) providing and paying for health care. A teacher's supplement health care unit is…

Discusses vocational home economics over the past 30 years: the expansion from serving only high school girls to serving all persons; the addition of family relationships, consumer education, nutritional knowledge, and home economics-related occupations to the curriculum; and the impact of taxonomies of educational objectives, behavioral…

This is one of a series of units for environmental education developed by the Highline Public Schools. The unit is designed for students at the senior high level who have a basic knowledge of nutrition, some experience in menu planning, and who are ready to put this knowledge of nutrition to work in selecting foods to attain maximum nutrition with…

This guide is intended for use in a consumer education course designed to teach consumers to get the most out of their dollar when shopping for and preparing food. The kit is divided into a series of sections containing activities and fact sheets that are designed to guide the consumer through a successful shopping trip. The following topics are…

This book is designed to provide a comprehensive and contemporary view of food and nutrition for secondary level students. The activities and text address fundamental nutrition issues in a wide range of disciplines such as economics, government, anthropology, biology and journalism. The following major topics are covered: 1) eating patterns; 2)…

These health curriculum guidelines were designed for teachers of secondary students. Four major topic areas are covered: 1) anatomy, physiology, tissues, systems, heredity, physical activity, and nutriition; 2) family structures, functions, and responsibilities; 3) values, stress, and drug abuse; and 4) the environment, disease control, cancer,…

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 curriculum guide contains materials for use in conducting a bilingual community school program in nutrition education for Hispanic youth and adults. Topics covered in the lessons include food choice, nutrients, nutrition, food groups, meal planning, and shopping. Provided first are separate matrices for six lessons geared to young adolescents…

The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includes the significance of food in health and appearance,…

These proceedings contain the reports of almost 100 speeches, panel discussions, and workshops. The papers were presented on a variety of issues, including marketing research ethics, lifeline banking, information and the consumer, financial management, evaluating consumer education literature, consuming units around the world, the consumer and…

This Wisconsin guide uses hands-on experiences and food labs to help students examine their family and societal goals and how choices about food can help or hinder the realization of these goals. The guide challenges students to see the larger ramifications of their daily choices on the local and global community. The guide provides a prototype of…

This curriculum guide is designed for teaching health education to eighth graders but can be modified for use with high school students. The curriculum is divided into four units: 1) mental health, 2) physical health, 3) social health, and 4) behavior patterns. The classroom objectives in each unit are accompanied by teaching strategies and…

These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…

This publication provides the high school home economics teacher with (1) self-instructional materials with accurate information and concepts about aging and (2) a curriculum to assist in teaching aging in the home economics classroom. The purpose of the self-instructional materials is to allow the teacher to demonstrate knowledge of introductory…