Purpose: Despite a growing awareness of the gap between professional expectations and competence, there has been no comprehensive appraisal of sustainable food systems (SFS) education within dietetics and nutrition programs to date. Dietitians and nutritionists play important roles in promoting sustainability yet many perceive themselves to be…

This article presents a case study regarding healthy weight loss and the role of the hormone ghrelin in maintaining a lower body weight. This study was designed specifically for use in an introductory college-level physiology course. It addresses the use of the case study in teaching digestion and metabolism, exploring the role of hormones in…

Accountability for student success is at an all-time high in higher education; programs are challenged to actively engage students through significant learning experiences for cognitive, affective, and behavioral change. Family and consumer sciences departments are poised to lead the way in developing and modeling educational practices that result…

Provides an outline of a 10-session, individualized nutrition/fitness course for junior high school students. Course topics include growth, body composition, exercise, energy, and nutrition. Through the use of worksheets, students assess their own anthropometric measurements, calculate energy expenditures, analyze diets, and compare dietary…

Describes and evaluates a successful one-quarter 26-curriculum hour course in clinical nutrition, which focuses on practical aspects of diet prescriptions, dietary customs, attitudes, and behavior modifications. Required for sophomore medical students and dietetic interns, the course in taught by faculty from several disciplines and includes…

A 10-week, full-time elective nutritional support clerkship designed for fifth-year pharmacy students is described. The course refines the student's communication skills and develops the student's ability to properly prepare and adjust a nutritional therapy plan. A weekly student activity plan and student evaluation form are appended. (MSE)

Instructional materials are provided for a workshop to enable participants to assist in identifying patients at risk with protein-calorie malnutrition and in corrrecting this nutritional deficiency. Representative topics are nutrients; protein, mineral, and vitamin sources, functions, and deficiency symptoms; malnutrition; nutritional deficiency…

Instructional materials are provided for a workshop to enable participants to educate patients and food service staff regarding diabetic diets, incorporating current therapeutic recommendations and allowing variation and flexibility. Representative topics are facts about diabetes mellitus, high risk groups, symptoms, treatment and goals of diet…

Instructional materials are provided for a workshop to enable participants to explain how productivity can be achieved through the practical use of performance standards and behavior changes. Another purpose is to enable participants to make changes by using methods that involve employees and thereby minimize employee resistance to change.…

This curriculum guide provides instructional materials for a 10-unit secondary-level science-based nutrition course. Each unit contains some or all of the following components: a summary sheet for each function, including generalizations with corresponding objectives, additional learning activities, and additional resources; unit outline; pretest;…

This plan of instruction, teaching guide, and student study guides/workbooks for a secondary-postsecondary level course for diet therapy specialists comprise one of a number of military-developed curriculum packages selected for adaptation to vocational instruction and curriculum development in a civilian setting. Purpose of the 114-hour course is…

This workshop unit is intended to enable workshop participants to understand the principles of combining two or more therapeutic diets and to write diet combinations. It is a revised workshop containing the "Liberalized Geriatric Diet Policies for Long-Term Care Facilities." Contents include unit and specific objectives, suggested…

These bilingual English/Spanish Adult Proficiency Materials comprise three adult education courses in these areas: consumer education, health, and nutrition. Part 1, Consumer Education, covers these topics: money management, credit, frauds, consumer complaints, housing, utility bills, saving energy, banking, insurance (car, health, life), buying a…

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