Nutrition and foods
1978
Abstract: A curriculum guide for home economics teachers focuses on nutrition and foods. Food preparation and selection influences society and the environment. Program goals are outlined within this concept in 5 subject areas: interrelations among food supply, environmental and social conditions, and world nutrition; individual and family requirements for nutrients and food sources of these nutrients; food preparation, serving and food management skills; consumer skills in food purchasing; and food service occupations. Course goals and creative learning activities are defined for each program objective. A resource section and student evaluation materials are included.
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Эту запись предоставил National Agricultural Library