ERIC Number: ED221743
Record Type: RIE
Publication Date: 1981
Reference Count: 0
Seafood Products Teacher Resource Guide.
Wheeler, Jacqueline D., Ed.; Hebard, Chieko E., Ed.
This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and as a general sourcebook on seafood products for seafood retailers and laypersons. The manual is divided into seven parts covering the following topics: shellfish, finfish, special species of marine food products, manufactured fishery products, general information, seafood preparation, and composition and nutrition. Each unit contains 3 to 11 lessons of information on specific topics in that unit. Information sheets are illustrated with line drawings. Appendices to this guide focus on the chemical composition of fish, a glossary, bibliography, and a list of suggested teaching aids and sources. (KC)
Descriptors: Cooking Instruction, Fishes, Food, Food Service, Food Standards, Foods Instruction, Leaders Guides, Nutrition, Postsecondary Education, Secondary Education, Units of Study
Sea Grant Program, Extension Division, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061 ($6.50; quantity discounts available).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Authoring Institution: Virginia Polytechnic Inst. and State Univ., Blacksburg. Sea Grant Program.
Identifiers: Sea Grant Program
Note: For related documents see ED 164 314 and ED 191 991-993.