Discusses a study of high school students to determine their opinions about the importance of nutrition to good health. Found that many are concerned about weight and diet and that there is interest in courses on nutrition education. (JOW)

In a program designed to couple the awareness of the relationship between nutrition and physical activity, the principles of nutrition were tailored to individual athletes, and students were encouraged to develop a diet that adheres to U.S. Department of Agriculture guidelines as modified for body type, activity level, and sport. (JOW)

Describes microcomputer applications in three nutrition courses, Introductory Nutrition, Nutrition for Elementary Teachers, and Nutrition through the Life Cycle. Apple's Diet Analysis Program is used to make nutrient analysis stimulating and interesting. (SK)

A nutrition week in schools can be a useful motivation when used by a home economics teacher to involve all students and teachers in nutrition education. Summarized are suggestions for activities, demonstrations, and discussions for various classes, listed according to subject areas. (MS)

It is suggested that the food guide still has a place as a basic tool for nutrition education when used with creative teaching techniques. Teaching situations which use the food guide and the contents of a pamphlet showing adaptations of Canada's Food Guide for several lifestyle concerns are presented. (MS)

A learning activity to help students recognize the values which influence their decisions regarding foods is presented. Students establish priorities for the values of tradition, taste, cost, convenience, and nutrition in relation to choosing foods for various social situations and then participate in discussion. (MS)

Colleges of education and nutritionists must seek ways of working together so that the value skills each group possesses may be used productively to provide the kind of nutrition education needed for a healthy citizenry that can think wisely and responsibly about the complex issue of food. (Author)

The approach described teaches food/snack choices as recommended by a Dental and Nutrition Education Position Paper developed by Public Health Dentists and Community Nutritionists in Ontario. A teaching technique (adaptable to other grades) for helping third grade students select and record balanced lunch menus is included. (MS)

Included in the description of an elementary level home economics program taught by the classroom teacher cooperating with a consultant are: broad goals and generalizations, programs guidelines, a brief curriculum guide, sample learning experiences for each grade level, one lesson plan, and an individualized instruction form. (AJ)

The framework for the sequential health education curriculum in the Armstrong-Ellis school district is the body's system. An outline is presented of the nutrition education component for grades 1 through 8. (MF)

Nutrition educators must find ways to get sound nutrition information to the public through means such as: nutrition education for physicians, the nation's formal education system, public media and work with social and civic groups, and emphasis on world population planning and control of food production and waste. (MS)

Discussed is generally successful Nutrition Week project for adults and children in Etobicoke, Ontario. Central to the project was a four-page pamphlet outlining ways to accumulate points through good nutrition and activity patterns and a demonstration competition among community leaders which was reported in the news media. (MS)

Describes some secondary level instructional methods to improve teenagers' food selection habits through assessment of daily diets, knowledge of nutrition, and learning activities. (MF)

The eating disorders called anorexia nervosa and bulimia are examined in terms of their symptomatology, etiology, and treatment, and in terms of how the extension home economist or teacher can help. Resources for additional information or help are listed. (CT)

The article describes the content and successful use of the "WOW" Club Kit which provides general guidelines and 12 specific meeting outlines for public health nurses, home economics teachers and others with basic nutrition background to use in conducting nutrition and weight control programs in secondary schools. (MS)