ERIC Number: ED229624
Record Type: RIE
Publication Date: 1982
Reference Count: 0
Ground to Grits. Scientific Concepts in Nutrition/Agriculture.
Cain, Peggy W.; And Others
This curriculum guide presents an activity-oriented program designed to give students experiences that will help them understand concepts concerning the relationship between science, agriculture, and nutritional needs. Covered in the six units of the guide are reasons for eating certain foods (taste and smell); the nature of food (the concept of altering raw materials to make a variety of products); differences among foods (chemical differences among carbohydrates, fats, protein, vitamins, minerals, additives, and water); reasons why the body needs different foods (the need for a variety of nutrients, digestion, and metabolism); the ultimate sources of food (sun, soil, and climate or atmosphere); and foods of the future (increasing the food supply and developing new foods). Each unit is subdivided into concepts that are outlined by giving them in behavioral terms. Also included in each unit are a lesson plan containing strategies for implementing the unit, an outline of the purposes of each activity provided, and activities designed for student use. Each activity includes an introduction, a list of materials needed for teaching the lesson, step-by-step directions for completing the activity, a suggested data table for recording results, conclusions resulting from the activity, and suggested supplementary activities to expand the concepts addressed in the unit. (MN)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Department of Agriculture, Washington, DC.
Authoring Institution: South Carolina State Dept. of Education, Columbia. Office of General Education.
Identifiers: Carbohydrates; Digestive System; Fats; Food Additives; Food Production; Minerals (Nutrition); Protein; South Carolina
Note: Not available in paper copy due to colored paper.