Manual for Developing a Nutrition Education Curriculum
| Author | : Isobel R. Contento |
| Publisher | : |
| Total Pages | : 208 |
| Release | : 1988 |
| Genre | : Nutrition |
| ISBN | : |
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Manual For Developing A Nutrition Education Curriculum
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Nutrition Education & Training Manual for Curriculum Development
| Author | : Christina B. Von Seggern |
| Publisher | : |
| Total Pages | : 20 |
| Release | : 1980 |
| Genre | : |
| ISBN | : |
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Abstract: A training manual, designed to accompany workshop packets and materials describes and discusses the educational change model as it relates to curriculum, staff development and management in nutrition education and training. Guidelines are provided for implementing the educational change process in order to integrate nutrition concepts into the framework of current course material. (js).
The Youth Curriculum Sourcebook
| Author | : Gloria M. Green |
| Publisher | : |
| Total Pages | : 570 |
| Release | : 2001 |
| Genre | : 4-H clubs |
| ISBN | : |
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Food and Nutrition in Action
| Author | : Curriculum Corporation |
| Publisher | : Curriculum Press |
| Total Pages | : |
| Release | : 1996 |
| Genre | : |
| ISBN | : 9781863663175 |
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A resource package for teachers. It contains: a workshop manual providing a program for K-12 school-based curriculum development in food and nutrition education, a teacher handbook of support materials and a videocassette demonstrating schools implementing the food and nutrition education framework. The materials support 'Health and Physical Education: A curriculum profile for Australian schools'.
Nutrition Education, Manual for Teachers
| Author | : University of the State of New York. Bureau of School Health Education and Services |
| Publisher | : |
| Total Pages | : 115 |
| Release | : 1979 |
| Genre | : Nutrition |
| ISBN | : |
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Abstract: Nutrition information and guidance to facilitate the learning experience are provided in a teachers' manual for nutrition education designed to be used with companion curriculum guides. Teachers of primary, intermediate, junior, and senior high school students are presented with an overview of nutrition education, goals to achieve, and concepts that students should develop. Information on food habits, nutrition's link to health, food's relationship to human development, diets, nutrition and reproduction, nutrition problems and policies, and nutrition betterment programs is presented. A list of source materials and teaching aids, common misconceptions about food, and a summary of U.S. dietary goals are included.
Nutrition Education Materials and Audiovisuals for Grades Preschool Through 6
| Author | : Shirley King Evans |
| Publisher | : |
| Total Pages | : 72 |
| Release | : 1994 |
| Genre | : Nutrition |
| ISBN | : |
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Nutrition Education in Primary Schools
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : FAO |
| Total Pages | : 526 |
| Release | : 2005 |
| Genre | : Business & Economics |
| ISBN | : 9789251054543 |
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As many eating habits are formed during childhood, it is important for children to learn the benefits of good nutrition and to develop healthy eating habits. This publication contains guidance on planning or redesigning effective school-based nutrition education programmes that increase pupils' knowledge of good nutrition and encourage behaviour change. The material can be used at national or local level, and it comprises of a technical reader, a set of worksheets and five copies of a classroom curriculum chart with information on learning objectives for nutrition education in primary schools in developing countries.
Promoting Nutrition Through Education
| Author | : |
| Publisher | : |
| Total Pages | : 106 |
| Release | : 1989 |
| Genre | : Nutrition |
| ISBN | : |
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Nutrition Education in Primary Schools
| Author | : FAO |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2005 |
| Genre | : |
| ISBN | : |
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Nutrition Education, Choose Well, be Well
| Author | : |
| Publisher | : |
| Total Pages | : 326 |
| Release | : 1982 |
| Genre | : Consumer education |
| ISBN | : |
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Abstract: Resource manuals for teachers and food service personnel provide background information on lesson subject matter from the curriculum series of the same title. Divided into six chapters, each manual provides concise content information for the five topic areas identified in the Minimum Proficiency Levels for Nutrition Education in California Schools: Food Choices, Factors Influencing Food Choices, Food-Related Careers, Consumer Competencies, and Food Handling. Specific questions are asked after presentation of each content area to assess retention of key facts. (js).
