ERIC Number: ED260291
Record Type: RIE
Publication Date: 1982-Jul
Reference Count: 0
Nutrition and Food Management (Intermediate). Part I.
Missouri Univ., Columbia. Instructional Materials Lab.
This nutrition and food management curriculum guide includes resources within two sections. The first section (Unit I) emphasizes food management and stresses resource management, time management, and coordination of departmental resources. A variety of forms are provided to facilitate recordkeeping, budgeting, and departmental organization. The examples provided are designed to increase both instructor and student efficiency. The second section of the guide (Units II-V) emphasizes nutrition and food as resources contributing to family health and well-being. These units cover the following topics: the significance of food, nutritional needs and the life cycle, nutrition for special needs, and maximizing the food dollar. Units contain transparency masters, assignment sheets, handouts for students, job sheets, tests, objectives, information sheets, learning activities, and references. Units are illustrated with line drawings. (KC)
Descriptors: Course Content, Eating Habits, Educational Resources, Food, Food Stores, Foods Instruction, Health, Health Education, Home Economics, Instructional Materials, Learning Activities, Learning Modules, Money Management, Nutrition, Nutrition Instruction, Obesity, Physical Health, Program Administration, Secondary Education, Time Management, Transparencies, Units of Study
Instructional Materials Laboratory, 10 Industrial Education Bldg., University of Missouri, Columbia, MO 65211 (HE-49-I: $21.50).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Missouri Univ., Columbia. Instructional Materials Lab.
Note: For part II, see CE 042 311. Document contains colored paper.