This curriculum guide, one of the "Nutrition Education-Choose Well, Be Well" curriculum series, is designed to help preschool and kindergarten teachers acquire the skills necessary for providing and implementing effective nutrition education. Chapter 1 of the document presents an introductory overview of the manual's objectives and…

This study is the result of a 1987-88 nutrition survey of Florida farmworkers, and it develops a composite picture of this group's overall health. The survey included a nutritional profile questionnaire identifying factors limiting migrants' access to an adequate diet and a survey examining their nutrient-specific dietary adequacy. The data show…

A review of French dining habits and table manners outlines: elements of the place setting, courtesies used at the table, serving conventions, restaurant tipping, the size and content of the different meals of the day, subtle differences in common foods, restaurant types, menu types, general wine and cheese choices, waiter-client communication,…

This guide offers a nutrition education program for students in Kindergarten through Grade 6. Activities span all grades as well as activities for the specific level. Nutrition education objectives are stated for each grade level: (1) grade four--students will explore how to balance food intake and energy output for overall health and physical…

A series of short texts focus on German eating habits and types of eating establishments. Vocabulary is glossed in the margin and each text is followed by comprehension questions. Menus from a restaurant, an inn, and a fast-food restaurant; vocabulary exercises; a word search puzzle and its solution; and directions in English for conversational…

Research has revealed relationships among a wide range of substance use behaviors, including smoking, alcohol use, and drug use. To investigate whether a substance use factor emerges when different indicators of substance use, different samples, and three health related issues, (i.e., meal regularity, exercise and hours of sleep) are examined, the…

Intended for use by fitness instructors, coaches, nutritionists, and other program leaders, this five-section manual covers topics ranging from curriculum guides for elementary school children to dietary regimes used by professional athletes. The role of nutrients and the use of Canada's Food Guide are reviewed briefly in the first section.…

Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

The purpose of this conference was to provide a framework for improving the quality and increasing the quantity of nutrition education research. Emphasis was placed upon examining the research process from the standpoint of theory or model building. Presentations were made on: (1) "Nutrition Education Research Policy in Washington"…

The National School Lunch Program is designed to safeguard schoolchild health by improving and/or maintaining levels of nutrition, and strengthen the agricultural economy by stimulating food demand. The General Accounting Office (GAO) examined whether the program is meeting its legislative objectives and analyzed available information on what is…

This model of an eight-week childhood obesity program for intermediate elementary through junior high school students addresses the social, psychological, and physical penalties often incurred by obese children. The materials detail the program format in terms of: (1) a daily food log; (2) a discussion of proper nutrition; (3) a contract for…

This booklet presents basic nutrition background information and class activities for teachers of kindergarten through sixth grade. It is divided into five units. In the first unit, the six nutrient groups (carbohydrates, fats, protein, vitamins, minerals, and water) are listed with descriptions of their functions and sources. A discussion is…

These six learning modules present text, illustrations, and exercises designed to teach the general public and nutrition students about basic nutrition and diet. The first module, "High Fiber Diet--Live Longer and Better!" by Audrey E. Kidd, discusses the benefits of a high fiber diet and lists the foods that are high in fiber. The…