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Philippines Univ., Quezon City. Inst. for Science and Mathematics Education Development. – 1985
This module provides information on: (1) the nature of health and nutrition; (2) the nature of vitamins; (3) general characteristics of fat-soluble and water-soluble vitamins; (4) the source and major role of several vitamins (vitamins C, B, D, E, and K) as well as deficiences that arise from their oversupply, or insufficiency; and (5) ways of…
Descriptors: Diseases, Food, Foreign Countries, Health Activities
Arnold, Justine; Grogan, Jane, Ed. – 1980
This instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. This unit takes a critical look at the claims being made for vitamin C and it introduces students to the other water-soluble vitamins, the B-complex. It contains a page of teaching suggestions, a pre-test for…
Descriptors: Communicable Diseases, Consumer Education, Dietetics, Eating Habits
Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Health
Peer reviewed Peer reviewed
Gross, Samuel; Melhorn, David K. – Journal of Pediatrics, 1974
Descriptors: Biochemistry, Exceptional Child Research, Infants, Medical Case Histories