This instructional module on nutrition and the older adult is one in a block of 10 modules designed to provide the human services worker who works with older adults with basic information regarding the aging process. An introduction provides an overview of the module content. A listing of general objectives follows. Five sections present…

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

These materials for the curriculum area of feeding and nourishing the family comprise one of six such packages that are part of the Ohio Vocational Consumer/Homemaking Curriculum Guide. The curriculum area or perennial problem taken up in this document is divided into four practical problems about what to do: (1) to be well-nourished; (2) as a…

This curriculum guide provides materials for a course to prepare students for the occupation of nutrition aide. Fifteen modules are provided. They are self-contained and require little effort on the instructor's part aside from scoring posttests and providing equipment. Each module consists of a cover sheet that details job skills, performance…

This trainer's guide is intended to assist supervisors of work-based career training projects in helping students learn about the different types of equipment used to mix or combine foodstuffs. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth with the…

This guide is intended to assist teachers in using a life skills approach to introducing early adolescents to the five basic areas of home economics. The following topics are covered in the individual units: life skills in family communication (hearing and listening, speaking, writing, obtaining and responding to feedback, holding a sustained…

This task-oriented manual for the training of community health workers in nutrition presents information and instructions in two parts. The first part consists of three chapters. The first chapter introduces the guidelines; the second deals with teaching skills and is intended to improve teaching. The third chapter presents some basic facts about…

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 guide is designed to assist vocational home economics teachers in implementing the nutrition and wellness course that is one of the six core course areas of Ohio's Work and Family Life program. Included in the guide are an introduction providing an overview of the practical problems proposed in the nutrition and wellness core course area,…

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the…

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about nutrition, food preparation, and food service. This student workbook, one of three parts of the course, contains basic information on menu planning and nutrition; food standards and costs; custom…

This guide, which is intended for classroom teachers, supervisors, and administrators throughout Alabama, contains the minimum required content (core program) for public school instruction in family and consumer sciences education in grades 7-12. Presented first are the following: introduction examining the objectives/delivery of family and…

These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development,…