ERIC Number: ED158053
Record Type: RIE
Publication Date: 1972-Jul
Reference Count: 0
Kentucky Consumer & Homemaking Education. Food and Nutrition. Curriculum Guide, Comprehensive Courses.
Crass, Sally; And Others
Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the seventh grade introduction to the high school level. The major concepts include the following: (1) the relation of nutrition to health and appearance; (2) food preparation; (3) a well-balanced diet; (4) table manners; (5) table settings; (6) consumer purchasing of food; (7) influences on eating habits; (8) family meals, the choice of food, nutritional needs, budget, and preparation; and (9) job opportunities in the food service industry. For each unit, major concepts are identified as well as behavioral objectives which are stated in terms of student competencies, and the specific teaching strategies are accompanied by references to outside resources and supporting generalizations. Units 1 and 2, which are to be used in the seventh and eighth grades, each require a four-week period for completion while the comprehensive level units need five to seven weeks each. A separate publication (CE 017 503) outlines a semester course on the same subject, and the appendix to the entire series (CE 017 496) includes activities for each instructional unit. (ELG)
Descriptors: Career Education, Competency Based Education, Consumer Economics, Curriculum Guides, Dietetics, Eating Habits, Employment Opportunities, Family Influence, Family Life, Family (Sociological Unit), Food, Food Handling Facilities, Food Service, Foods Instruction, Health, Instructional Materials, Nutrition, Nutrition Instruction, Peer Influence, Secondary Education, Social Behavior, Social Influences
Publication Type: Guides - General
Education Level: N/A
Authoring Institution: Murray State Univ., KY. Dept. of Home Economics.; Kentucky State Dept. of Education, Frankfort. Bureau of Vocational Education.
Identifiers: Etiquette; Kentucky
Note: Not available in hard copy due to reproducibility problems. For related documents see CE 017 459-460 and CE 017 496-506