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ERIC Number: ED303587
Record Type: Non-Journal
Publication Date: 1988
Pages: 250
Abstractor: N/A
ISBN: N/A
ISSN: N/A
EISSN: N/A
Available Date: N/A
North Carolina Foods and Nutrition Curriculum Guide.
North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education.
This guide was developed to be used by consumer home economics teachers as a resource in planning and teaching a year-long course in foods and nutrition for high school students in North Carolina. The guide is organized in units of instruction for a first semester course and a second semester course. Each unit contains a content outline, including identified competencies, objectives, suggested learning/teaching activities, and resources to use in developing and teaching the course. The guide also contains general planning information; a list of competencies and instructional objectives for the course, a competency test-item bank, and a list of references and resources. The 12 units cover the following topics: food patterns and customs; relation of diet to health and appearance; meal planning to meet nutrient requirements; organization and management of kitchen facilities; management of resources in food preparation and service; trends and development in foods and nutrition; management of the food dollar; food conservation and preservation; meeting nutritional needs of family members; creativity in meal planning, preparation, and service; regional and international food specialties; and career opportunities in foods and nutrition. (KC)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Practitioners; Teachers
Language: English
Sponsor: N/A
Authoring Institution: North Carolina State Dept. of Public Instruction, Raleigh. Div. of Vocational Education.
Identifiers - Location: North Carolina
Grant or Contract Numbers: N/A
Author Affiliations: N/A