NotesFAQContact Us
Search Tips
ERIC Number: ED260292
Record Type: RIE
Publication Date: 1984-Jul
Pages: 698
Abstractor: N/A
Reference Count: 0
Food and Nutrition. Volume II. Units VI-VIII: Fruit, Fats, Vegetables, Legumes, Grains, Meats.
Honse, Elizabeth Linsenbardt
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; eggs, meats, and legumes; others; and food preservation); and meals for family and special occasions. Each unit or lesson may contain some or all of the following: unit (lesson) and specific objectives; lesson outline with suggested instructor activities, list of needed instructional materials, and list of references; notes to instructor; information sheets in outline form; handouts; transparency masters; assignment sheets; answers to assignment sheets; job sheets; unit (lesson) examination; and answers to examination. Instructors may choose from the assignments and learning activities and adapt them to their local programs. Units may also be supplemented with additional local resources. (YLB)
Instructional Materials Laboratory, 10 Industrial Education Bldg., University of Missouri-Columbia, Columbia, MO 65211 (Catalog Number HE-62-I: $25.00).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Language: English
Sponsor: Missouri State Dept. of Elementary and Secondary Education, Jefferson City. Div. of Career and Adult Education.
Authoring Institution: Missouri Univ., Columbia. Instructional Materials Lab.
Note: Document contains colored paper.