ERIC Number: ED306383
Record Type: RIE
Publication Date: 1988-Aug
Reference Count: N/A
Advanced Food Science and Nutrition. Vocational Home Economics Education.
Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
This curriculum guide for advanced food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: the significance of nutrition, food processing and marketing, food science and food products, food and nutrition technology, and career options and adjustments. Each unit lists competencies and subcompetencies at the beginning of the section. Concepts related to the competencies are listed in the right-hand columns. Learning and evaluation experiences are found in the left-hand columns. Teaching aids keyed to learning and evaluation experiences--including transparency masters, activities, and exercises--are located at the end of the guide. Designations have been used in the content for (1) developing skills within the Texas Common Elements for all vocational education; (2) applying basic/academic skills; and (3) developing critical thinking skills. Key points for content discussion and review and methods for developing critical thinking skills are also indicated. (YLB)
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content, Dietetics, Food, Food Processing Occupations, Marketing, Nutrition, Occupational Home Economics, Secondary Education, State Curriculum Guides
Home Economics Curriculum Center, Texas Tech University, P.O. Box 4067, Lubbock, TX 79409.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Sponsor: Texas Education Agency, Austin. Dept. of Occupational Education and Technology.
Authoring Institution: Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Note: For related documents, see CE 052 311-320.