Kentucky Consumer & Homemaking Education. Food & Nutrition Curriculum Guide, Semester Course [microform] / Karen Blankenship and Others
- Bib ID:
- 5354068
- Format:
- Book and Microform
- Author:
- Blankenship, Karen
- Description:
-
- [Washington, D.C.]] : Distributed by ERIC Clearinghouse, 1972
- 86 p.
- Summary:
-
Intended for use by teachers at the high school level, this curriculum guide, which is one in a series of guides for consumer and homemaking education in Kentucky, outlines a semester special interest course in food management. The two units, comprehensive I and II, which are prerequisites for this course are found in a separate guide (CE 017 504). Covering many of the same topics in depth, this curriculum focuses on the following concepts: (1) the physiological, psychological, and sociological aspects of food; (2) cultural influences on family food patterns; (3) government regulations for food grading, packaging, labeling, and sanitation; (4) food purchasing and storage; (5) planning, preparing, and serving meals for the family and special occasions; (6) food preservation such as freezing, canning, jelly making, and pickling; and (7) career opportunities in food related occupations. The appendix contains instructional activities to be used in conjunction with the curriculum. Behavioral objectives are stated in terms of student competencies, and the specific teaching strategies are accompanied by references to outside resources (primarily books and films) and supporting generalizations. A list of resources is published at the end, including books, periodicals, pamphlets, and filmstrips. (ELG)
- Notes:
-
- ERIC Note: Not available in hard copy due to reproducibility problems. For related documents see CE 017 459-460 and CE 017 496-506.
- May also be available online. Address as at 14/8/18: https://eric.ed.gov/
- Reproduction:
- Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive.
- Subject:
-
- Career Education
- Competency Based Education
- Cultural Influences
- Curriculum Guides
- Dietetics
- Employment Opportunities
- Ethnicity
- Family Life
- Federal Regulation
- Food
- Food Handling Facilities
- Food Service
- Food Standards
- Foods Instruction
- High Schools
- Instructional Materials
- Nutrition
- Nutrition Instruction
- Physiology
- Preservation
- Psychology
- Purchasing
- Sociology
- Storage
- Kentucky
- Other authors/contributors:
- Available From:
- ERIC
- Copyright:
-
In Copyright
You may copy under some circumstances, for example you may copy a portion for research or study. Order a copy through Copies Direct to the extent allowed under fair dealing. Contact us for further information about copying.
Copyright status was determined using the following information:
- Material type:
- Literary Dramatic Musical
- Published status:
- Unpublished
- Creation date:
- 2004
Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply. For more information please see: Copyright in library collections.
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