These bilingual English/Spanish Adult Proficiency Materials comprise three adult education courses in these areas: consumer education, health, and nutrition. Part 1, Consumer Education, covers these topics: money management, credit, frauds, consumer complaints, housing, utility bills, saving energy, banking, insurance (car, health, life), buying a…

This manual is designed as a laboratory experience guide and workbook for postsecondary students in courses on nutrition, health, and safety in a child care setting. It is divided into five units: (1) Principles of Nutrition, (2) Meals and Snacks, (3) Safety, (4) Health and Hygiene, and (5) Illness. Each unit includes performance objectives, an…

Written for professionals working with food assistance and other programs with a nutrition component, this guide is intended to aid in understanding the cultural characteristics and basic health and diet-related problems of Native Americans and to promote more effective nutrition counseling and community nutrition education. The background section…

Many adolescents' health problems arise from preventable behaviors, such as unprotected sexual intercourse and the use of tobacco, alcohol, and illicit drugs. The 1992 Washington State Survey of Adolescent Health Behaviors (WSSAHB) was created in order to collect information on a variety of health behaviors among students in the state of…

In 2005 the Welsh Local Government Association (WLGA) commissioned the National Foundation for Educational Research (NFER) to gather evidence on local authority (LA) and school approaches to nutrition in schools in order to inform the work of the WLGA Schools Food Task and Finish Group. This report presents the findings of that research.…

This workshop guide is a unit of study for teaching dietetic assistants to work with elderly persons. The objective of the unit is to enable the students to apply knowledge of the physiological and psychological effects of aging in providing nutritional care to the elderly in independent living and nursing home situations. Following the unit…

This guide, which was written as an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System, outlines the suggested scope and sequence of a 3-year program in health occupations. The guide consists of a course description; general course…

A Texas project assessed postsecondary vocational home economics instructors' needs for instructional media and materials as well as the need for training in the development of curriculum materials. Relevant post-secondary programs identified were child development, food service/dietetics, fashion design/tailoring, and interior design. In…

Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017…

The curriculum guide opens with brief introductions on the use of the guide and on the nature of the 17 occupations considered and possible places of employment in each job category. The remainder of the guide consists of unit plans for the occupations: art and craft aide, bridal consultant, child care aide, clothing assistant, companion to…

This book examines comprehensively all the major health topics covered in an introductory health course and may be used in courses with a science orientation as well as in those oriented toward behavioral and social issues. The book is designed so that each chapter is a complete, independent unit. Relevant physiological facts are presented in the…

This article describes the Southwestern Cardiovascular Curriculum, a school-based, culturally relevant curriculum designed to prevent tobacco use and promote a good diet. Comparisons of American Indian students in participating and nonparticipating schools indicated that participants had significant increases in knowledge, better diets, increased…

Purpose: The purpose of the Nutrition Education Students and Teachers (NEST) project was to develop a model of collaboration between University of Delaware dietetics students and elementary teachers to promote nutrition education in the classroom. Design/methodology/approach: Junior and senior level students in a nutrition education course…

The purpose of the Health Sciences Recruitment and Retention Program at Florida International University is to increase the numbers of qualified Hispanic and black students applying to the health sciences programs and to admit and retain them. Fields of study include dietetics, medical technology, and occupational and physical therapy. The…

A follow-up study was conducted at William Rainey Harper College (WRHC) to evaluate the dietetic technician program and to obtain externally required information. Questionnaires were sent to all 79 of the students who had graduated from the program between 1975 and 1981. Study findings, based on responses from 67% of the program graduates,…