Eating right is basic 2 | Eating right is basic two | Eating right is basic 2 for 4-H
1987
Abstract: A comprehensive food and nutrition curriculum was developed for the Expanded Food and Nutrition Education Program by the Michigan State University Cooperative Extension Service. The curriculum was designed for teaching basic nutrition skills and behaviors, primarily to families with young children and to persons from 7 to 19 years of age. The curriculum is composed of 19 lessons, 12 of which deal with basic nutrition concepts, food preparation, food shopping, menu planning, and food safety and sanitation.
Mostrar más [+] Menos [-]The remaining "special topic" lessons cover topics such as weight control, maternal and infant nutrition, gardening, food preservation, and cooking "light." Curriculum materials include 1) flipcharts containing basic lesson information, 2) instructor materials (one-day meal planner, "home food specialist" booklet, food planner, guide to serving sizes of common foods, food preparation handout, and "putting it all together" weekly menu planning exercise), and 3) more than 200 participant handouts on a variety of topics in camera-ready format ready for duplication. Assessment materials are also included to help instructors assess the educational needs of participants, and design lessons to insure that minimum competency levels are achieved.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library