This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

Describes videotape educational programing in culinary arts at the Culinary Institute of America. (CMV)

The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

Profiles Kathy Jo Somers, American Vocational Association's 1994 Teacher of the Year, who teaches commercial food preparation at the Weaver Education Center in Greensboro, North Carolina. (JOW)

A Penobscot American Indian demonstrated the technique of cooking in a pot made from birch bark. (FF)

With cook books published in 1969-1970 totaling over 500, many readers will find this evaluation of 78 cook books a most useful guide. (MF)

This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)

Explains how classroom cookery can be used in the elementary school language arts program. Emphasizes ways it can improve reading skills and provides a listing of cookbooks for children. (FL)

The article describes a six-week cooking program for developmentally disabled adults offered through the county continuing education program. The program utilizes illustrated recipes (an example is included). Significant outcomes and implementation pointers are noted. (DB)

Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included. (GR)

Discusses the concrete and spiritual aspects of teaching workshops on survival skills or primitive arts. Gives details on lostproofing, or ways to teach a child not to get lost in the outdoors; building a survival shelter; and wilderness cooking. (CDS)

Food preparation skills are needed to prepare low-cost, nutritious meals that meet current dietary recommendations. Research indicates that many youth and adults can read a recipe for ingredients, but they often do not know basic food preparation techniques such as how to broil, fold, dredge, baste and other cooking methods. To address the need to…

This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and…

An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with…