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ERIC Number: ED090403
Record Type: Non-Journal
Publication Date: 1972
Pages: 156
Abstractor: N/A
Reference Count: N/A
ISBN: N/A
ISSN: N/A
Foods and Nutrition Curriculum Guide. Basic, Advanced, and Semester Units. Draft.
Clemson Univ., SC. Vocational Education Media Center.; South Carolina State Dept. of Education, Columbia. Office of Vocational Education.
The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includes the significance of food in health and appearance, management of time, space, and equipment; meal planning, serving, and etiquette; food preparation; management of the food dollar; and careers in food and nutrition. The grades 10 and 11 advanced unit examines cultural influences on family food patterns and customs, family nutrition needs, consumer competencies, family food preparation, and employment opportunities related to food and nutrition. The semester course, grades 10-12, considers management of family resources, food patterns and customs, technology and consumer choices, meal planning and preparation, and related careers. Under each concept, three columns list behavioral objectives, learning and evaluation experiences, and teaching resources. (AG)
Publication Type: Guides - General
Education Level: N/A
Audience: N/A
Language: N/A
Sponsor: N/A
Authoring Institution: Clemson Univ., SC. Vocational Education Media Center.; South Carolina State Dept. of Education, Columbia. Office of Vocational Education.
Identifiers - Location: South Carolina