Problem: Priority health-risk behaviors, which contribute to the leading causes of morbidity and mortality among youth and adults, often are established during childhood and adolescence, extend into adulthood, are interrelated, and are preventable. Reporting Period Covered: October 2004-January 2006. Description of the System: The Youth Risk…

This guide for postsecondary child development instructors is intended for use in courses on nutrition, health, and safety in a child care setting. The materials are most effective when coordinated with carefully selected textbooks. Access to a quality care center for laboratory work is essential. An introduction describes the instructor's guide…

This workshop guide is a unit of study for teaching dietetic assistants to work with quality control in a nursing home or hospital. The objective of the unit is to enable the students to develop and expand a dietetic services administrative and clinical quality assurance program in his or her own institution. Following the unit objective, the unit…

This book is designed for parents and teachers of children with Attention Deficit Disorder (ADD) and hyperactivity. Chapter 1 describes the symptoms, diagnosis, and causes of ADD, its effect on parents and families, inborn temperament characteristics of children with ADD, and tests and rating scales used to diagnose and treat the disorder. The…

These bilingual English/Spanish Adult Proficiency Materials comprise three adult education courses in these areas: consumer education, health, and nutrition. Part 1, Consumer Education, covers these topics: money management, credit, frauds, consumer complaints, housing, utility bills, saving energy, banking, insurance (car, health, life), buying a…

This manual is designed as a laboratory experience guide and workbook for postsecondary students in courses on nutrition, health, and safety in a child care setting. It is divided into five units: (1) Principles of Nutrition, (2) Meals and Snacks, (3) Safety, (4) Health and Hygiene, and (5) Illness. Each unit includes performance objectives, an…

Written for professionals working with food assistance and other programs with a nutrition component, this guide is intended to aid in understanding the cultural characteristics and basic health and diet-related problems of Native Americans and to promote more effective nutrition counseling and community nutrition education. The background section…

Group family day care providers need to create high-quality programs where children have opportunities to grow, learn and thrive. Part of providing high-quality child care includes complying with the group family day care regulations from the New York State Office of Children and Family Services (OCFS). This Handbook will help day care providers:…

Many adolescents' health problems arise from preventable behaviors, such as unprotected sexual intercourse and the use of tobacco, alcohol, and illicit drugs. The 1992 Washington State Survey of Adolescent Health Behaviors (WSSAHB) was created in order to collect information on a variety of health behaviors among students in the state of…

This workshop guide is a unit of study for teaching dietetic assistants to work with elderly persons. The objective of the unit is to enable the students to apply knowledge of the physiological and psychological effects of aging in providing nutritional care to the elderly in independent living and nursing home situations. Following the unit…

This guide, which was written as an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System, outlines the suggested scope and sequence of a 3-year program in health occupations. The guide consists of a course description; general course…

A Texas project assessed postsecondary vocational home economics instructors' needs for instructional media and materials as well as the need for training in the development of curriculum materials. Relevant post-secondary programs identified were child development, food service/dietetics, fashion design/tailoring, and interior design. In…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…

The curriculum guide opens with brief introductions on the use of the guide and on the nature of the 17 occupations considered and possible places of employment in each job category. The remainder of the guide consists of unit plans for the occupations: art and craft aide, bridal consultant, child care aide, clothing assistant, companion to…

This book examines comprehensively all the major health topics covered in an introductory health course and may be used in courses with a science orientation as well as in those oriented toward behavioral and social issues. The book is designed so that each chapter is a complete, independent unit. Relevant physiological facts are presented in the…