Nutrition education, choose well, be well | Choose well, be well
1982
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).
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library