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Truitt, Debbie – 1980
This foods and nutrition curriculum guide is designed for eleventh and twelfth grade consumer and homemaking students who have had two years of previous vocational home economics. The guide contains four sections and eight instructional units. Section 1, Food-Related Careers, contains one instructional unit on employment in food-related…
Descriptors: Consumer Education, Course Content, Curriculum Guides, Food
Texas Tech Univ., Lubbock. Home Economics Curriculum Center. – 1991
Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are…
Descriptors: Behavioral Objectives, Classroom Techniques, Cooking Instruction, Course Content
