Reviews several cookbooks based on or complemented by well-loved children's stories, and suggests some classroom activities. (SJL)

A teacher describes a Thanksgiving project in which 40 educable mentally retarded students (6-13 years old) made and served their own dinner of stew, butter, bread, ice cream, and pie, and in the process learned about social studies, cooking, and proper meal behavior. (CL)

Five cookery classes for eight children, all of whom had profound and multiple handicaps and were nonverbal, were observed and analyzed. Purpose of the observation was to describe the day-to-day events in a classroom for children with severe learning difficulties and what a teacher in this special classroom teaches. (RM)

Presents a rationale for incorporating every day cooking activities into early childhood education programs, and provides suggestions on how to organize such activities. (DP)

Elementary school students can learn about nutrition by preparing foods themselves; author quotes research linking malnutrition to developmental difficulties in school as reason for starting nutrition education in the early grades. (SP)

"This article is a condensed version of the presentations the authors made at the concurrent session on malnutrition at the American Home Economics Association 1969 annual meeting. An article based on the speech by Dr. Richard H. Barnes, the main speaker at this session, will be published in the November issue of the Journal. (Editor)

A review of food preparation and meal planning training studies involving individuals with disabilities was conducted to determine the extent to which nutritional issues were addressed. A lack of emphasis on nutritious and healthful foods was found, with nutrition education typically limited to the traditional basic food group approach. (Author/DB)

Cooking provides a wealth of multisensory experiences for toddlers and 2-year olds. Carefully planned and developmentally appropriate cooking projects can provide young children the opportunity of experiencing the rewards of cooking such as a sense of accomplishment, joy, and excitement and can boost self-esteem. (Author)

As a former career and technical education teacher, this author was often faced with the issue of students segregating themselves by culture. This article describes how she managed to break down cultural barriers and prejudice through teamwork, cooking, and class goals set with high expectations. The course she offered included student "ownership"…

Presenting some 60 to 70 Native American recipes, this document includes a brief introduction and a suggested reading list (15 citations related to American Indian foods). The introduction identifies five regional Native American cuisines as follows: in the Southwest, peppers and beans were made into chili, soups, guacamole, and barbecue sauces by…

This workbook, the fourth in a five-volume series on vocational programs for the handicapped (see note), is an illustrated student guide for a food preparation task in a home economics course. The workbook provides step-by-step procedures, each accompanied by photographs, for making blender cheesecake. (CP)

Teachers may use classroom cooking projects to encourage students to read. While developing basic reading skills, students also learn to follow directions and to cooperate in a group project. Three sample recipes are given. The article outlines steps to successfully complete a classroom cooking project. (JL)

Twelve moderately retarded adults served as subjects in testing the hypothesis that colored drawings would be more effective in teaching the identification of common kitchen utensils. The study demonstrated that such adults performed better in discrimination tasks with color coding as an aid to developing such living skills as food preparation.…

Discusses one teacher's approach to classroom cooking, using four specific cooking experiences. Procedures, materials, and concepts are described. (HS)

Describes a special curriculum devised to teach cooking to a physically disabled high school student, a program which also served as physical therapy. Key ingredients included individualization, kitchen accessibility, and peer tutoring. (SK)