Because of rising costs and rapid educational change, the architectural design of a school becomes important to the accomplishment of an educational program. The contemporary architect must design a building with one eye on its construction and maintenance costs and the other on new materials and products and on expanding educational programs.…

Meeting the needs of migrant families through the Orange County Extension's 4-H and Home Economics Divisions is the theme of this 1968 report compiled by New York State Cooperative Extension Service. The objectives of both extension divisions include providing opportunities for migrant women and youths to learn by doing projects which help them…

Utilizing Appalachian culture to teach science on the secondary level, this guide considers some early Appalachian Indian and White practices and presents the scientific principles involved. First, the folk practice or procedure is described. Then scientific facts governing the situation are presented. Following directions for an experiment which…

This book on the subject of nutrition is written in the form of often-asked questions and detailed, informative answers. In ten chapters the following range of nutrition topics is covered: (1) meaning of RDA, nutrition labeling, calorie tables, nutrient density; (2) adequate diet, pregnancy, physical fitness, vitamins, diet for athletes, baby…

This guide is intended for architects, district superintendents, and food service directors whose responsibility it is to plan food service facilities. It first discusses the factors to be considered in food service planning, presents cost studies, and lists the responsibilities of those involved in the planning. Other sections concern selection,…

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…

When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and…

In this story, a young Aleutian man relates his impressions about the arrival of the first Russian explorers on the Aleutian Islands in the 18th century. The story is to be used as part of the social studies unit, The Aleuts of the Eighteenth Century, to show the Aleutian perspective on the event. The narrator tells of the arrival of a strange…

This guide describes publications and other resources suitable for use in a nutrition-related health education program for migrant farmworkers and their families. Materials were selected to serve farmworker populations with low literacy levels or limited knowledge of English. Included are pamphlets, manuals, videos, fact sheets, and booklets…

The proceedings are composed of nine papers that discuss different aspects of the rehabilitation teacher of the blind in his effort to teach the newly blinded homemaker. The introductory paper explains briefly the way in which different sources work together toward rehabilitating the blind homemaker. The following three papers then discuss, in…

The bilingual student manual focuses on the nutrition and well-being learning activity portion of Katimavik, a nine-month volunteer community service and experiential learning program for 17 to 21 year old Canadians. Providing participants with basic information and tools to assess and improve nutritional states and tie nutrition concerns into a…

This publication is designed to help superintendents, local facilities coordinators, and food-service directors in planning the remodeling of an outdated food-service facility or the building of a new one. The introduction describes the roles of the local facility coordinator, the local child-nutrition director, the architect, the food-service…

These instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the…

Food safety training materials, targeted for residential childcare institution (RCCI) staff of facilities of 20 residents or less, were developed, piloted, and evaluated. The goal was to assist in the implementation of a Hazard Analysis Critical Control Points (HACCP)-based food safety plan as required by Food and Nutrition Service/United States…