Public Law 94-142, the Education for All Handicapped Children Act, will require home economics teachers to participate in preparing individual educational programs for their handicapped students. The article gives requirements of the law and an example of a teacher-made check list for bathroom skills. (MF)

Presents a model based on research to identify sound bases for structuring curriculum and explores teaching-learning strategies and program organization in keeping with the purposes and philosophy of the middle school and home economics. Focus is on the sixth grade level and on child-centered teaching with an exploratory emphasis. (JT)

Presents eleven basic characteristics of individualized educational programs. Some of these characteristics are as follows: an active student learning process, rate-tailoring, use of a variety of instructional media, competency-based curriculum, and feedback and evaluation on a regular basis. (BM)

A secondary home economics teacher in a 30-school educational experiment, in which students spend only one-quarter of their school week in regular group meetings, offers suggestions for effective teaching in an individualized, experience-based program and provides two sample instructional units which integrate consumer concepts with homemaking…

Ways to implement individualized instruction according to each student's learning style are outlined, such as programed instruction, student tutoring, community experiences, games, group work, and learner goal-setting. Includes a list of learning styles and suggestions for materials management, assignment recording, and grading. (MF)

To provide educational relevance, enable students to gain community awareness, and provide opportunities for self-discipline and individualized learning, an interdisciplinary team (Problems of Democracy, English, and Consumer Economics) in a California high school offer a one-semester course to senior high school students in which the classroom is…

The article outlines the procedure for using process lessons in a middle school food preparation class and gives sample lesson sheets. The approach emphasizes the actual process needed in the preparation of a chosen food item. Students select a minimum of 1 or 2 lessons weekly from 25 possibilities. (AJ)