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Download full textGirvan, James T.; Harris, Frances – 1989
A survey completed by managers of 77 senior centers in Idaho revealed that meals, blood pressure screening, and games and trips were the most successful activities offered. Alzheimer's support groups, library books for loan, and exercise classes were the least successful. Possible reasons for the success or failure of these activities were…
Descriptors: Administrator Attitudes, Alzheimers Disease, Community Centers, Community Programs
MAXIMA Corp., Silver Spring, MD. – 1984
This bibliography was compiled by the Food and Nutrition Information Center (FNIC) as a resource guide for the Nutrition Education and Training Program (NET). Part I contains descriptive information on materials developed under NET funding, organized by audience level (e.g., kindergarten through grade 6, teacher education, or food service…
Descriptors: Adult Education, Annotated Bibliographies, Educational Resources, Elementary Secondary Education
Arkansas State Dept. of Education, Little Rock. – 1983
Six major concepts form the framework for this kindergarten nutrition education curriculum: (1) Food is essential for all living things (learning to identify foods and food sources); (2) Nutrition is the food you eat and how the body uses it (recognizing the relationship between body growth and the ingestion of food); (3) Food is made up of…
Descriptors: Class Activities, Dietetics, Eating Habits, Food Service
Gasper, Joseph M. – American Vocational Journal, 1974
Descriptors: After School Programs, Food Service, Lunch Programs, Management by Objectives
Abramson, Theodore – 1977
Three areas of activity of the Institute for Research and Development in Occupational Education (IRDOE) of the City University of New York in training occupational education teachers are described. These activities (a 1976 summer workshop, 1976-77 school-year activities, and efforts to develop a student outcome based curriculum) resulted as an…
Descriptors: Building Trades, Curriculum Development, Developmental Programs, Food Service
Food and Nutrition Service (USDA), Washington, DC. – 1976
This publication is designed to help child care center directors and other personnel in programs receiving funding through the Child Care Food Program plan their food service. Included are sections on: (1) planning food for a day; (2) meal patterns (information on the necessary food groups, a chart of vegetables and fruits containing vitamin A, C…
Descriptors: Day Care, Day Care Centers, Early Childhood Education, Food
New York City Board of Education, Brooklyn, NY. Office of the Deputy Chancellor. – 1977
This paper describes the early history, present status, and future trends of the Bureau of School Lunches of the New York City Board of Education. A review of its early history indicates that although various citizen groups and the Department of Welfare served lunches to needy children prior to 1946, it was the passage of the National School Lunch…
Descriptors: Breakfast Programs, Food Service, Food Standards, Health Programs
Trust Territory of the Pacific Islands Dept. of Education, Saipan. – 1980
This home economics curriculum guide on foods and nutrition for secondary students is one of six developed for inservice teachers at Marianas High School in Saipan. The guide provides the rationale, description, goals, and objectives of the program; the program of studies and performance objectives by levels; samples of lesson plans for effective…
Descriptors: Cooking Instruction, Curriculum Guides, Food Service, Foods Instruction
Stoner, Kenneth L., Comp.; And Others – 1978
The 1973 publication, "Residence Halls in U.S. Higher Education," is updated and supplemented in this bibliography. Material omitted from the 1973 edition and material published since 1973 are included in this report. The 10 classifications used in the original bibliography are continued. They are: historical development of residence halls;…
Descriptors: Administrative Organization, Annotated Bibliographies, College Housing, College Planning
KONZ, STEPHAN A.; MIDDLETON, RAYMONA – 1967
A PROJECT WAS INITIATED TO DEVELOP EFFICIENT WORK METHODS FOR 100 COMMON TASKS IN THE FOOD SERVICE INDUSTRY AND THEN TO PREPARE PROGRAMED LEARNING "PACKAGES" FOR EACH OF THESE TASKS FOR TRAINING POTENTIAL EMPLOYEES AND EMPLOYEES WITH LOWER LEVELS OF EDUCATION TO HOLD USEFUL JOBS. THE CONCEPT OF PROGRAMED LEARNING PACKAGES FOR FOOD SERVICING WAS…
Descriptors: Audiovisual Aids, Educational Technology, Educationally Disadvantaged, Employment Potential
San Mateo City Elementary School District, CA. – 1980
This in-service guide to the San Mateo Nutrition Activity Curriculum (SNAC) was designed to assist the Nutrition Educator and/or the Food Service worker toward a better understanding of the relationship between the "reimbursable" lunch/breakfast program and the dietary needs of elementary school students. The curriculum is based on a series of…
Descriptors: Curriculum Guides, Educational Objectives, Elementary Education, Elementary School Students
Robb, Gary; And Others – 1979
Resulting from a 3 year project to develop competency based programs for camp personnel working with the physically handicapped, the four field guides task analyze the roles of the camp secretary, camp nurse, camp food services staff, and camp maintenance supervisor. All guides contain an introduction and information on general duties, job…
Descriptors: Camping, Competency Based Education, Food Service, Inservice Education
Lowery, Ann – 1978
An instructor's manual and student activity guide on food service, catering are provided in this set of prevocational education materials which focuses on the vocational area of home economics. (This set of materials is one of ninety-two prevocational education sets arranged around a cluster of seven vocational offerings: agriculture, home…
Descriptors: Behavioral Objectives, Food Service, Home Economics Education, Instructional Materials
Hasty, Liswa E.; Bridwell, Terry B. – 1979
Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…
Descriptors: Competency Based Education, Food Service, Hygiene, Individualized Instruction
HOOPRICH, EUGENE A.; STEINEMANN, JOHN H. – 1967
AN INVESTIGATION WAS CONDUCTED TO DETERMINE THE FEASIBILITY OF PROVIDING NAVY CLASS A COMMISSARYMAN SCHOOL TRAINING FOR MENTAL GROUP IV PERSONNEL. THE ACHIEVEMENT OF 17 GROUP IVS WAS COMPARED WITH THAT OF 29 REGULAR STUDENTS IN TWO SUCCESSIVE EIGHT-WEEK CLASSES OF THE COMMISSARYMAN SCHOOL. RESEARCH DATA WERE OBTAINED FROM SERVICE RECORDS,…
Descriptors: Achievement, Analysis of Variance, Enlisted Personnel, Feasibility Studies
