Describes how a farm program might assist any camp to offer experiential educational opportunities, improve attitudes toward food/nutrition, expand interpersonal relationships, develop work values and responsibility, teach history of food production/hunger. Details program goals, seasonal agricultural work, staffing, tools/equipment, daily…

This bibliography was compiled by the Food and Nutrition Information Center (FNIC) as a resource guide for the Nutrition Education and Training Program (NET). Part I contains descriptive information on materials developed under NET funding, organized by audience level (e.g., kindergarten through grade 6, teacher education, or food service…

Carleton and Saint Olaf Colleges (Minnesota) combined their food purchasing power to support area farmers and bring about the use of less chemical- and energy-intensive agriculture. The initiative was designed by students to encourage a sustainable agricultural economy. It has involved other colleges through a regional conference. (Author/MSE)

The Ohio Child and Adult Care Food Program (CACFP) provides federal funding and federal food surplus to licensed providers of nonresidential child and adult day care for the purpose of serving nutritious meals and snacks to day care center participants. This manual serves as a provider's guide to addressing management issues for the CACFP.…

By purchasing locally grown foods, Hendrix College (Arkansas) has found it can offer better nutrition, cut environmental damage, and spur economic development. The Local Food Project has reduced the amount of food purchased out of state from 90-70 percent, and is aiming for 50 percent in three years. Student participation is integral. (Author/MSE)

This Vocational Education Resource Package (VERP) was developed to provide materials useful in replicating an exemplary vocational education program for special student populations in the California Community Colleges. This VERP provides information on a basic food service training program for physically disabled, learning disabled, and…

This guide sets forth minimum approval criteria for vocational education food service training programs in Oregon. The information in the guide is intended for use by district-level curriculum planners, teachers, regional coordinators, or state education department staff involved with new program development or revisions of existing programs. The…

The guide describes a vocational English-as-a-Second-Language program for pre-employment training of Southeast Asians seeking work in entry-level health care jobs. The program was conducted in cooperation with a hospital in Massachusetts. The guide describes the program and its four instructional units in detail, and includes lesson plans,…

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

This teacher handbook provides recommended goals and objectives and suggested measures for competency-based courses in the vocational program area of home economics education. A background and overview section contains the philosophy and rationale, discusses thinking skills and programs for exceptional children, and provides notes that explain how…