Teacher's, cooks & children
1980
Abstract: Curriculum guides for each grade level (K though 6) provide food related activities to be conducted through cooperaive efforts of the teaching and school foodservice staff. To improve the nutritional status of students the lessons focus on development of decision making skills for informed food choice. Emphasis is placed on the Basic Four food groups, the role of each in specific body functions and the need for a variety of foods for each food group for optimal health. For each concept within a grade level, at least 2 activities are suggested. Activity procedures are briefly outlined and required materials listed. Worksheets and handout masters and recipes are provided. Curriculum content includes food classification, preparation processess, relationships of food to culture, evaluation of food advertising, nutrient functions and nutrient sources. (js).
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Эту запись предоставил National Agricultural Library