Nutrition I
1982
Abstract: A twelve-hour course designed to be offered in four 3-hour sessions provides instructional guidelines and materials to aid foodservice personnel develop an interest in and understanding of basic nutrition. The course content includes nutrients and their function in the individual diet, calories and weight control, food faddism and misinformation and evaluation of nutrition information. Each lesson plan lists learning activities and resources/handouts which supplement the content outline and fulfill behavioral objectives. An instructor's reference section provides additional background information, pamphlets and the dairy council "Nutrition Source Book." Also included are transparencies, student handouts/worksheets and a final evaluation examination. (js).
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Эту запись предоставил National Agricultural Library