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ERIC Number: ED034899
Record Type: RIE
Publication Date: 1968-Jun
Pages: 130
Abstractor: N/A
Reference Count: 0
Determination of Concepts Basic to An Improved Foods and Nutrition Curriculum at the College Level. Final Report.
Strong, Dorothy H.; And Others
This project had two objectives: (1) to identify and structure concepts and generalizations basic to teaching foods and nutrition at the college level, and (2) to test the feasibility of using a small committee of experts to develop a statement of concepts and generalizations. Both objectives were accomplished but with stated limitations. Concepts, sub-concepts, and generalizations within a college-level foods and nutrition curriculum are structured under three major headings: Food Materials, Biological Aspects of Human Nutrition, and Human Behavior in Relation to Food. These materials were developed during approximately 11 days of conference by a committee of eight experts, supplemented by three coordinators and an educational consultant. Recommendations include (1) extension and refinement of these materials, and (2) the development of test situations for evaluating the use of concepts and generalizations as a basis for teaching. (Not available in hard copy due to marginal legibility of original document.) (CH)
Publication Type: N/A
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: Office of Education (DHEW), Washington, DC. Bureau of Research.
Authoring Institution: Wisconsin Univ., Madison.