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ERIC Number: ED160789
Record Type: RIE
Publication Date: 1978
Pages: 66
Abstractor: N/A
Reference Count: 0
Home Economics for Oregon Schools. Nutrition & Foods.
Oregon State Dept. of Education, Salem.
One of a series for home economics teachers to use in planning, implementing, and evaluating secondary education programs, this curriculum guide focuses on the subject of food and nutrition. Five major program goals are identified as basic to the student's understanding of the impact of food selection and preparation upon society and the environment: (1) the interrelations among food supply, social and environmental conditions, and world nutrition; (2) the basic nutrients and food sources for individual and family needs; (3) the skills of food preparation, serving, and food management; (4) consumer skills related to purchasing food; and (5) opportunities and qualifications for employment in food service occupations. To achieve these five program goals, the guide offers sixteen course goals for which it provides over 275 learning activities. It is suggested that as teachers select appropriate learning experiences for their grade levels, they should refer to the resources section for the references whose numbers are indicated next to the experiences. The resources section lists the titles of and sources for books and articles, pamphlets, kits and games, magazines, and audiovisual materials. Besides class discussions, the activities include guest speakers, displays, field trips, audiovisual aids, experiments, educational games, interviews, surveys, and reading materials. To evaluate student proficiencies, both paper-and-pencil tests and nontest means (such as observation, conferences, and report forms) are suggested. (ELG)
Publication Type: Guides - General
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: Oregon State Dept. of Education, Salem.