Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

An educational CD-ROM/video program was developed to educate nursing home staff about two research-based techniques for reducing agitation and aggression during bathing of persons with Alzheimer's disease, including person-centered showering and the towel bath. This educational program was distributed free of charge to all 15,453 US nursing homes…

This learning activity package on handwashing is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, a glossary, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These topics are covered:…

This learning activity package on the surgical scrub is one of a series of 12 titles developed for use in health occupations education programs. Materials in the package include objectives, a list of materials needed, a list of definitions, information sheets, reviews (self evaluations) of portions of the content, and answers to reviews. These…

This instructor's packet accompanies the learning activity package (LAP) on handwashing. Contents included in the packet are a time sheet, suggested uses for the LAP, an instruction sheet, final LAP reviews, a final LAP review answer key, a student performance checklist, an additional resources list, and student completion cards to issue to…

This instructor's packet accompanies the learning activity package (LAP) on the surgical scrub. Contents included in the packet are a time sheet, suggested uses for the LAP, an instruction sheet, final LAP reviews, a final LAP review answer key, a student performance checklist, suggested activities, an additional resources list, and student…

This volume consists of three units of a basic core curriculum that is intended for all health workers. Covered in the units are the following topics: (1) the body's need for food, the effect of food on the body, the five food groups, the six nutrients, and therapeutic diets; (2) general principles of asepsis, specific methods of maintaining…

Developed by educators from the Emily Griffith Opportunity School with input from employees--both workplace literacy students and nonstudents--this guide contains activities for teaching health and hygiene on the job. Flowing from a perspective of respecting cultural diversity and guided by a common thread of good work practices, the activities…

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 working guide outlines the structure and content of training for the primary health worker (PHW) on the basis of the most common health problems of communities in developing countries. Part 1 is intended for use by the PHW as a learning text and reference in his work. It covers thirty-four problems considered to be most common which are…

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,…