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Hallman, Patsy Spurrier; Jones, Sue English – 1982
The primary purpose of this study was to develop a proposed conceptual framework for a semester course in nutrition and foods for vocational home economics at the secondary level. A questionnaire was developed and sent to three groups of Texas educators: homemaking teachers, teacher educators, and nutrition professors. The instrument obtained…
Descriptors: Cooking Instruction, Course Content, Curriculum Development, Foods Instruction
Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center. – 1996
This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods…
Descriptors: Basic Skills, Career Awareness, Competence, Competency Based Education
Download full textNorth Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education. – 1988
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including…
Descriptors: Behavioral Objectives, Career Choice, Competence, Competency Based Education
