ERIC Number: ED123121
Record Type: Non-Journal
Publication Date: 1975-Jul
Making Nutrition Education Count: A Guide for Nutrition Education K-6. Grade 4.
Kratky, Patricia; Haigh, Lois
This curriculum guide for nutrition education grade 4, was designed to incorporate knowledge of thirteen concepts into the child's decision-making processes as a food consumer. These concepts, as covered by the guide, are: affecting bodily well-being through nutrition; affecting dental health through nutrition; models for diet selection; controlling bacterial growth in foods; how to keep foods safe temporarily; treating foods to prolong safe usage; ethnic food traditions; family food customs; effects of peer influence on food habits; effects of advertising on food choices; supply of money affects food choices; accessibility of food affects food choices; preparing foods in different ways. Each concept is taught in one lesson which can usually be accomplished in about a half hour. Several duplication masters are included. (RE)
Publication Type: Guides - General
Education Level: N/A
Sponsor: Bureau of Elementary and Secondary Education (DHEW/OE), Washington, DC.
Authoring Institution: Clay County Vocational Cooperative Center, Moorhead, Minn.; Minnesota State Dept. of Education, St. Paul. Div. of Vocational and Technical Education.
Identifiers - Laws, Policies, & Programs: Elementary and Secondary Education Act Title III