There is a need for effective consumer health education in the schools that focuses on transmission of information, development of decision-making skills, and offers opportunities for practical application. An approach to facilitate the development of a self-care practicum experience in consumer health that makes use of the resources of the school…

Described are numerous activities designed to make students aware of their consumer identities, and to help them evaluate some of the products and services that are available in the marketplace. For each activity, objectives, materials, and discussion questions are included. (KC)

Describes an activity in which students design credit cards and discover for themselves the mathematical realities of buying on credit. Employs multiple-intelligence theory to increase the chance that all students will be reached. (YDS)

Describes several product-testing projects designed to help students develop the skills they need to make educated purchases and be savvy consumers. The tests involve examining the taste of and ingredients in cold cereals. Other tests involve examining crayons, glue, laundry detergent, oranges, and popcorn. (SM)

This module, one of six on teaching consumer matters to low-income adults, discusses banking skills. Topics include banking services (savings accounts, safety deposit boxes, Christmas clubs, loans, etc.), checking accounts (deposits, checkwriting, check registers, opening an account), how to use the check register (cancelled checks, deposits),…

The role of the dietitian as a teacher of clients who must adhere to a special diet for health reasons is discussed. The objective of this education process is to achieve a complete understanding on the part of the client not only of what is allowed in the diet but also why it is desirable. The dietitian in the professional role as an educator…

The Action Process curriculum module is part of a consumer education series (grades 9-14; adults, including elderly) that emphasizes a process approach with a spiral organization. The process approach helps the student in a changing consumer world to function rationally and in a manner consistent with personal values, while the spiral organization…

To give students the necessary basic economic concepts in the general business course, Monroe-Woodbury High School, Central Valley, New York, expanded the curriculum to offer seven quarter-courses in economics, the court system, principles of banking and insurance, consumer education, the working citizen, and business management. (MF)

Shows how newspapers can provide valuable information for an individual's three economic personalities--consumer, producer, and citizen. Describes class activities using the newspaper to explore information related to these roles. (MM)

The author, a Boston television consumer news reporter, describes her work and shares with home economics teachers two video scripts she has used on news broadcasts. Students may produce these two presentations and then be encouraged to conduct their own investigations and report them through closed-circuit television. (AJ)

Discusses a 3-phase consumer education project designed for low-income clients with particular emphasis on utilities. (SB)

Describes an economic unit for first graders prepared by students in a social studies methods course at Ohio University in Athens. States seven economic concepts which were identified as being within the understanding of first graders. (Author/DR)

To help people understand what constitutes good nutrition, why it is important, and how it can be incorporated in the daily diet, as well as how to recognize false or misleading claims about food is the responsibility in the 1970's, of nutrition educators. (Editor/MU)

Background information, learning activities, and educational resources for a lesson unit on food additives is provided. Advantages and disadvantages of additives are discussed. (PP)

Through a series of five tests, a slide-tape instructional presentation on the identification of beef quality was developed. It was determined that the slide-tape instruction can enable consumers to score more accurately characteristics of raw beef in relation to the characteristics of cooked beef. (Editor/TA)