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Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: nutrition, cultural influence on food and…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1988
This curriculum guide for advanced food science and nutrition is one of a number of guides developed for use in vocational home economics education in Texas. Introductory materials address use of the guide and list the essential elements upon which the content is based. The guide is divided into five units: the significance of nutrition, food…
Descriptors: Behavioral Objectives, Careers, Cooking Instruction, Course Content
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
