Intended for use by teachers on the junior high and high school levels, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines four courses in the area of food and nutrition. The four units cover many of the same topics with increasing complexity as the student progresses from the…

Family day care providers are responsible for creating a high-quality program where children have opportunities to grow, learn and thrive. Part of providing high-quality child care includes complying with the family day care regulations from the New York State Office of Children and Family Services (OCFS). This Handbook will help day care…

The Alternative High School Youth Risk Behavior Survey (ALT-YRBS) is one component of the Youth Risk Behavior Surveillance System (YRBSS), which monitors six categories of health risk behaviors among youth and young adults. The 1998 ALT-YRBS measured priority health risk behaviors among students at alternative high schools. It used a three-stage…

The subject of the proper feeding of children of school age involves problems which may be said to be the most difficult as well as the most important of all the problems of human nutrition. The child of school age must grow and must also work. In this he differs on the one hand from the infant, whose work is all ahead of him and on the other hand…

The impact of goal attainment in a dietary change program to increase fruit, 100% juice, and vegetable consumption was assessed among fourth-grade students. At each session, the students were given goals related to increasing fruit, juice, and vegetable consumption. Baseline consumption and postconsumption were assessed with up to 4 days of…

This article provides a review and summary of six years of research on food assistance and nutrition issues on Indian reservations across America that was carried out by tribal college faculty, staff, and students through a federal small grants program. An assessment of the impacts and implications of this unique research program on the tribal…

This document contains information for home economics occupations in Illinois in seven sections. The first part provides lists of employability skills for the following: food preparation and service worker, fashion designer, dietetic technician, and service coordinator/consumer assistant/concierge. The second section contains task analyses for the…

This curriculum guide provides instructional materials designed to prepare students for entry-level jobs such as dietetic aide or food service worker in a health care facility. It serves as the basic core of the occupationally sequenced Dietetic Support Personnel Training Program. Five sections and 13 instructional units are included. Each unit of…

This study examined whether behavioral differences (exercise, dieting, changing eating habits, taking pills, or vomiting/taking laxatives to lose weight) exist when identifying the major influencing factors (media, family, friends, teacher/coach, and doctor/nurse) among Black and White men's and women's self-perceptions of body weight. Respondents…

The Youth Risk Behavior Survey (YRBS) Middle School Questionnaire, produced by the National Centers for Disease Control and Prevention, was administered for the first time in North Carolina in 1995. The survey monitored high-priority health-risk behaviors, including: (1) weapons and violence; (2) suicide-related behaviors; (3) vehicle safety; (4)…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service supervisor component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; nutrient…

This instructor's manual consists of materials for use in presenting a course in the occupational area of dietary aide. Included in the first part of the guide are a program master sequence; a master listing of instructional materials, equipment, and supplies; an overview of the competency-based vocational education (CBVE) system; and guidelines…

This guide for postsecondary child development instructors is intended for use in courses on caring for infants and toddlers in a child care setting. The materials are most effective when coordinated with a carefully selected textbook. Access to a quality care center for laboratory work is essential. An introduction describes the instructor's…

This teacher handbook provides recommended goals and objectives and suggested measures for competency-based courses in the vocational program area of health occupations education. A background and overview section contains the philosophy and rationale, discusses thinking skills and programs for exceptional children, and provides notes that explain…

This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; personal…