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Direct linkRajagopal, Lakshman; Reynolds, Joel; Li, Dawei – Journal of Extension, 2019
This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…
Descriptors: Mandarin Chinese, Food Service, Food, Safety
Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Alabama State Dept. of Education, Montgomery. Div. of Administration and Finance. – 1975
The purpose of this guide is to provide a framework on which elementary school teachers (K through 6) can build a nutrition program that can be implemented into the existing curriculum. Founded on the importance of early and sound education for instilling good nutrition habits, the guide is divided into three grade levels: K through 2 (Discovering…
Descriptors: Advertising, Curriculum Enrichment, Curriculum Guides, Eating Habits
Download full textFood and Drug Administration (DHEW), Washington, DC. – 1976
Eight self-contained lessons present information about topics of current interest in the Food and Drug Administration. Multidisciplinary in nature, the lessons can be integrated into ongoing activities in elementary or secondary level reading, math, language arts, social studies, science, art, health, consumer education, and home economics. The…
Descriptors: Consumer Education, Dishwashing, Drug Education, Educational Objectives
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
