Describes a multicultural inclusive preschool program in which children with and without disabilities communicate by using English, Spanish, and sign language. How students were taught a cross-cultural language lesson by making tostadas during International Foods Week is reviewed. Lists additional lessons with language-based and cultural themes.…

This curriculum guide, in Spanish, consists of a compilation of concepts, activities, and skills for the student with disabilities who receives services from the special education programs of Puerto Rico. Lesson plans cover the basic principles of nutrition, food handling, and food preparation for adolescents. The following units are presented…

This lesson packet suggests ways for children to explore cultural change through studying technology used in the kitchen. Lessons include: (1) "Using Oral History as a Strategy"; (2) "The Test Kitchen"; (3) "Bread Making from Scratch"; (4) "Then and Now Kitchen Museum"; and (5) "Kitchen Mysteries."…

These student learning materials deal with food preparation. The following topics are covered in the individual units: types of food service jobs and their educational requirements; safety and fire prevention; sanitation; use and care of hand tools and utensils; care and use of equipment; counter service; cashiering; fry stations; dining room…

This collection of lessons and teaching suggestions is designed to aid local school lunch managers in fulfilling compliance with the requirement that school lunch programs and personnel participate in nutrition education. Provided in the first section of the booklet are general instructions for using the booklet, a guide to lesson plans for…

This annotated bibliography on nutrition is for the use of teachers at the elementary grade level. It contains a list of books suitable for reading about nutrition and foods for pupils from kindergarten through the sixth grade. Films and audiovisual presentations for classroom use are also listed. The names and addresses from which these materials…

This home economics curriculum guide on foods and nutrition for secondary students is one of six developed for inservice teachers at Marianas High School in Saipan. The guide provides the rationale, description, goals, and objectives of the program; the program of studies and performance objectives by levels; samples of lesson plans for effective…

This collection of nutrition education materials is designed for use in inservice training workshops for day care personnel. The document includes a listing of good nutrition concepts, suggestions for cooking in the classroom, meal planning ideas, lesson plan forms and objectives, suggestions for involving parents in nutrition education, and…

This consumer's guide offers practical information about the characteristics and uses of seafoods. It covers both finfish and shellfish, including crabs, lobsters, shrimp, oysters, clams, and scallops. It describes the characteristics, important species, fishing methods, market forms, and consumer inspection tips. It also gives such information as…

The use of metrics in home economics taught at all levels is presented in this teacher's guide. Following an introduction on the history of the metric system and future use in the United States, section 2 presents information on bringing metrics into the classroom: changes in home economics (food and nutrition, clothing and textiles, and housing,…

The document describes an exemplary project from January 1, 1973 to December 31, 1974 in which 21 postsecondary cook/chef students were afforded the opportunity to spend six months in a training experience in Switzerland. The project, coordinated through the Swiss Hotel Association, was intended to provide a basis for sharing information with the…

Bridge-to-Reading is a comprehensive, easy-to-implement readiness curriculum (for ages 2 1/2 -- 6) based on the premise that young children learn language and prereading skills most easily by "doing" and then learning to talk, write, and read about their own experiences. Each section in the series is presented in a separate notebook containing…

This article presents ideas for introducing multiethnic foods in the preschool classroom. American Indian, Mexican, Black American and Oriental methods of food preparation, ingredients, and recipes are presented and discussed as part of America's cultural heritage. (BD)

Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)