Presents an activity that turns ordinary whipping cream into old-fashioned butter in minutes. (ASK)

Presents 24 recipes that can be prepared quickly. Includes sample restaurant reviews from student newspapers; advice on photographing food for student publications; a classroom exercise on food terminology; guidelines for food critics; and comments from professional journalists on writing restaurant reviews and critiquing food. (RS)

This paper proposes a new approach to developing a tool for teaching nutrition and food selection. It allows adjustments as new information becomes available and takes into account both dietary recommendations and food composition. Steps involve nutrient composition; nutrient density; and ratings for fat, cholesterol, and sodium. (Author/CT)

This manual is a competency-based curriculum planning guide for nutritionists, dietitians, and foodservice specialists to use in conducting preservice and inservice training programs for foodservice personnel in Head Start, day care, and other preschool programs. After an introductory chapter, which states the purpose of the manual, defines…

This guide for teachers, supervisors and administrators offers a conceptual framework and resources for developing a complete nutrition education program. Included are: (1) a statement of need for nutrition education, (2) definition of what nutrition education should encompass; (3) goals identified by teachers, curriculum specialists and nutrition…

A program in which trainable mentally handicapped (TMH) students are taught home economics skills is described. Discusses why home economics is the area usually chosen for educating TMH, how a suitable curriculum is developed, and how this curriculum can be implemented in food classes and in clothing classes. (CT)

Noting that young children learn about food and nutrition through food preparation, eating together, play, science activities, and games, this resource guide addresses food learning and nutritional provisions in early childhood programs. The guide is designed to meet the needs of children and adults in child care centers, family child care…

This guidebook is designed for use in teaching students enrolled in preemployment laboratory education (PELE) food service programs. The first of two major sections includes an overview for teachers on planning, conducting, and evaluating a PELE food service program. Specific topics discussed in section 1 include (1) facilities and equipment, (2)…

This guide is designed to encourage and stimulate school nutrition managers to cooperate with classroom teachers in an active nutrition education program. The suggestions in the guide have been experienced and tested in the Fulton County Schools of Atlanta, Georgia. Contents of the chapters cover the following: (1) an outline of the roles of…

This resource guide, prepared by the Wisconsin Early Childhood Association (WECA), is designed to assist child care providers and parents in providing sound health and nutrition education programs for young children. Resources focus on major issues in health, safety, nutrition, and welfare. Resources are included which offer assistance in planning…

This guide contains nutrition information and nutrition education strategies aimed at residents of the Canadian Arctic. Section I: (1) defines nutrition terms; (2) describes the sources and functions of essential nutrients; (3) explains Canada's food guide and special considerations for the traditional northern Native diet and for lactose…

This guide on nutrition instruction can be used on the school district level for curriculum development or by teachers as a basis for daily lesson planning. The text is arranged by topic, subtopic, objectives, learning activities, and teacher information. Topics include nutritional status, adolescent development, diet, body weight, and…

This curriculum guide was designed for use in postsecondary food service education programs in Georgia. Its purpose is to provide for the development of entry level skills in food service in the areas of knowledge, theoretical structure, tool usage, diagnostic ability, related supportive skills, and occupational survival skills. The first two…

The 34 brief articles in this sourcebook for family day care providers are presented mainly in two large sections: (1) management of family day care business, and (2) interaction with children. Many of these articles pose and provide answers to questions that are likely to occur to child caregivers, such as "Does the IRS really expect me to keep…

This multimedia kit provides information and materials for teaching nutrition to middle school students (grades 7 and 8). The kit supports schools' efforts to make school meals healthier and more appealing to students. The materials provide information about the relationships between food, nutrition, growth, and health. The kit speaks directly to…