Background: Childhood is a critical period for developing food-related skills and knowledge, known as food literacy (FL). Schools may be an important setting for interventions aiming to improve FL in children. This systematic scoping review aimed to characterize food literacy interventions in elementary schools. Methods: Databases (PubMed, Web of…

Background: Children's participation in cooking activities at home may have positive effects on diet quality. In Japan, schools are the primary site for food education, which includes cooking. Very few studies have assessed the impact of school-based cooking programmes on children's participation in cooking activities at home. Objective: The…

Parliamentary procedure is an integral part of the business of many recreation organizations, but students often perceive it to be difficult and irrelevant to their professional preparation. The activity uses the creation of a cookie recipe to practice the basic meeting business functions in parliamentary procedure. The cookie meeting is an active…

Presents four science lessons based on food preparation: building an electric hot dog cooker; examining a microwave oven; discovering why popcorn pops; and making soda pop. (SJL)

This collection of lessons and teaching suggestions is designed to aid local school lunch managers in fulfilling compliance with the requirement that school lunch programs and personnel participate in nutrition education. Provided in the first section of the booklet are general instructions for using the booklet, a guide to lesson plans for…

Activities to help sixth graders experience Greek culture are presented. In the first activity the students learn about the mythology and work and leisure of the ancient Greeks; the second activity involves students in cooking many Greek dishes. (RM)

An illustrated, self-contained packet, the resource materials contained in this guide are designed for adaptation to K-8. The resources and ideas presented here are designed to encourage utilization of the outdoors as a learning resource. While intrinsically multidisciplinary, the activities are particularly adaptable to social studies, science,…

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 instructional materials are intended as a guide for the instructor of a secondary home economics course in food and nutrition. Topics covered in the three units are time, energy, and resource management; selection, care, preparation, and storage of food (seven lessons on dairy foods; fats and oils; cereals and breads; fruits and vegetables;…

This teacher's guide is designed for use by consumer and homemaking education teachers in classes emphasizing nutrition. The guide is organized into 19 topics and is based on the 7 Dietary Guidelines for Americans: (1) to eat a variety of food; (2) to maintain ideal weight; (3) to avoid too much fat; (4) to eat foods with adequate starch and…

This publication contains curriculum banks for teaching home economics in grades 5 through 8 in West Virginia. Rather than containing a complete curriculum guide for the home economics program, the banks provide ideas, sections, and lessons that can be drawn out and used with other materials. Four banks are provided in the guide. Bank 1 contains…

This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are…

This set of activities is intended to assist home economics teachers in incorporating basic energy education concepts into traditional home economics topics. Awareness activities that are intended to help students develop an understanding of fundamental energy conservation concepts and, at the same time, apply these concepts in home economics…

One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Cooking/Food Preparation. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized…

Based on experience in the field, this training program was developed to help Peace Corps trainers teach appropriate community technology to Peace Corps volunteers and community workers. The 8-week, 104-session training program is organized in six phases that cover the following topics: introduction to training; earthen construction and…