We offered an enrichment program for high school students with the theme, "The Environment, Health, and You" during the Summer of 2022 and the Spring of 2023. We developed several educational modules for high school students that provided them with an opportunity to learn and explore the foundations of physiological systems, nutrient…

This paper describes the development of "ScienceKit," a mobile, social media application to promote children's scientific inquiry. We deployed "ScienceKit" in "Kitchen Chemistry" ("KC"), an informal science program where children learn about scientific inquiry through cooking. By iteratively integrating…

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…

This is the third module of 10 in the German Headstart program. Each of the 2 units in the module contains objectives, exercises, and a self-evaluation quiz. In addition, there are several supplementary exercises and self-evaluations. The objective of this module is to enable the student to order a meal in a restaurant and to chat with a German in…

This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…

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…

Intended for teachers of elementary and secondary social studies, science, home economics, and health, the source book focuses on the history of American Indians in Illinois and their plant and animal food sources. Section I presents general information, states learning objectives, and includes a map of Indian tribes in the United States at the…

This competency-based preservice home economics teacher education module on cultural food patterns is the fourth in a set of five modules on consumer education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019…

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 competency-based preservice home economics teacher education module on technological, sociological, ecological, and environmental factors related to food is the first in a set of five modules on consumer education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching…

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 nutrition and food management curriculum guide includes resources within two sections. The first section (Unit I) emphasizes food management and stresses resource management, time management, and coordination of departmental resources. A variety of forms are provided to facilitate recordkeeping, budgeting, and departmental organization. The…

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,…