Publication Date
| In 2026 | 0 |
| Since 2025 | 0 |
| Since 2022 (last 5 years) | 0 |
| Since 2017 (last 10 years) | 0 |
| Since 2007 (last 20 years) | 1 |
Descriptor
Source
| Infants and Toddlers | 1 |
| Instructor | 1 |
| Learning | 1 |
| Nature Study | 1 |
| Redleaf Press | 1 |
| Social Studies Review | 1 |
| Social Studies and the Young… | 1 |
| Teaching Children Mathematics | 1 |
Author
| Appel, Gary | 1 |
| Atwood, Virginia A. | 1 |
| Barchers, Suzanne I. | 1 |
| Barker, Ellen | 1 |
| Barringer, M. D. | 1 |
| Bauer, Dottie | 1 |
| Benson, Robert T. | 1 |
| Crist, Mary Jo | 1 |
| Davidson, Jane S. | 1 |
| Dennis, Pamela | 1 |
| Densmore, Roxanne T. | 1 |
| More ▼ | |
Publication Type
Education Level
| Early Childhood Education | 1 |
Audience
| Teachers | 64 |
| Practitioners | 63 |
| Students | 20 |
| Parents | 5 |
| Media Staff | 1 |
Location
| Florida | 18 |
| United Kingdom (England) | 5 |
| Canada | 2 |
| Missouri | 2 |
| Illinois | 1 |
| Iowa | 1 |
| Michigan | 1 |
| Mississippi | 1 |
| Montana | 1 |
| North Carolina | 1 |
| Oklahoma | 1 |
| More ▼ | |
Laws, Policies, & Programs
Assessments and Surveys
| Texas Essential Knowledge and… | 1 |
What Works Clearinghouse Rating
Direct linkKalich, Karrie; Bauer, Dottie; McPartlin, Deirdre – Redleaf Press, 2009
Plant lifelong healthy eating concepts in young children and counteract the prevalence of childhood obesity with "Early Sprouts." A research-based early childhood curriculum, this "seed-to-table" approach gets children interested in and enjoying nutritious fruits and vegetables. The "Early Sprouts" model engages…
Descriptors: Eating Habits, Young Children, Health Promotion, Gardening
Crist, Mary Jo; And Others – 1986
This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…
Descriptors: Cooking Instruction, Learning Activities, Nutrition, Safety
Peer reviewedPartridge, Elizabeth; And Others – Teaching Children Mathematics, 1996
Discusses ways to use cooking to teach kindergartners about science, language, reading, geography, and mathematics, including number sense, numeration concepts, geometric shapes, and measurement skills. Tips on cooking in class and several recipes are given. (MTE)
Descriptors: Cooking Instruction, Interdisciplinary Approach, Kindergarten, Learning Activities
Hackley, Sharon; Hackley, Mike – 1982
In this book for students of all ages, the author introduces unusual recipe ideas for the prickly, odd, and pestiferous plants of the American southwestern desert. Students are involved in cooking activities designed to spark interest in ecology, trigger logical thinking, utilize math skills, and build sound environmental concepts. Care was taken…
Descriptors: Botany, Cooking Instruction, Elementary Secondary Education, Environmental Education
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with fish and shellfish for restaurant use. Illustrated information sheets and learning activities are provided in these areas: buying and storing fish and…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Fishes
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the various market forms of shellfish and how to clean, prepare, and cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
