This volume describes 232 projects funded by the Nutrition Education and Training Program of the New Jersey State Department of Education between 1979 and 1980. Broad in scope and diversity, the programs represent an effort to fulfill the needs of children, with primary school students receiving the most attention. Of the 232 programs carried to…

This learning activity packet on kitchen safety is one of three (see note) intended for special needs (handicapped and disadvantaged) learners. Its objective is for the student to learn 24 safety rules for working in a kitchen. Contents include a source guide that provides the behavioral objective and lesson plan, pre-test, supplementary lesson…

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

Designed to take advantage of the spring season, this resource packet on maple products centers upon a field lesson in harvesting and making maple syrup. The resources in this packet include: a narrative on the origins of maple sugar; an illustrated description of "old time maple sugarin'"; suggestions for pre-trip activities (history of…

This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…

Argues involving young children in food preparation activities enhances traditional curriculum areas of language arts, math, science, and social skills. Encourages utilization of children's literature as sources replete with references to food and teaching ideas on food via literary tie-ins. Provides specific recipes which relate to Mother Goose…

Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…

The article presents hands-on classroom projects to teach elementary students about colonial American history. Students make their own natural dyes, cook blueberry slump, and play cup-and-ball the way the colonists did. The activities integrate science, math, history, art, and language arts. (SM)

Maintains that teachers can introduce young children to good nutrition and strengthen their well-being by incorporating cooking into the classroom. Also suggests ways for incorporating cooking activities into the classroom. (BB)

This interdisciplinary resource presents 140 recipes from 22 countries and regions around the world. Research questions connect culture and food to history. Cooking safety tips are given. Brief discussions about the role of food in culture precede recipes from: (1) Africa; (2) Australia; (3) Canada; (4) China; (5) Commonwealth of Independent…

This report revises a 10-year-old study of the hotel and catering industry to reflect the developments during the decade. The report describes current French practices in the industry, including details of the structure of the industry in France and the way the industry works with government to influence the content of vocational education. The…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the proper use and care of various pieces of commercial cooking equipment. Illustrated information sheets and learning activities are provided on each of the…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with understanding and following the parts of a recipe, understanding and using common abbreviations used in recipes for weights and measures, and using the…

A project was conducted to develop a course in cooking skills for high school students interested in preparing for jobs or seeking advanced vocational training in the food service occupations. During the first phase of the project, the course instructor, who is also the head cook at the high school, completed courses in cardiopulmonary…