Nutrition Education-Choose Well, Be Well: A Curriculum Guide for the Primary Grades.

Sonst. Personen	Lundin, Janet (Hrsg.); Smith, Theodore (Hrsg.)
Institution	California State Dept. of Education, Sacramento. Office of Child Development.
Titel	Nutrition Education-Choose Well, Be Well: A Curriculum Guide for the Primary Grades.
Quelle	(1982), (283 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Competency Based Education; Eating Habits; Elementary Education; Elementary School Students; Grade 1; Grade 2; Grade 3; Guidelines; Learning Activities; Lesson Plans; Nutrition Instruction; Resource Materials; Teaching Methods; California + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Ernährungsgewohnheit; Essgewohnheit; Elementarunterricht; School year 01; 1. Schuljahr; Schuljahr 01; School year 02; 2. Schuljahr; Schuljahr 02; School year 03; 3. Schuljahr; Schuljahr 03; Richtlinien; Lernaktivität; Lesson planning; Unterrichtsplanung; Nutrition education; Ernährungserziehung; Quellenmaterial; Teaching method; Lehrmethode; Unterrichtsmethode; Kalifornien
Abstract	To be used in conjunction with the "Nutrition Education-Choose Well, Be Well" curriculum series, this curriculum guide is designed to help teachers in primary grades acquire the skills necessary to provide and implement effective nutrition education. The document is based on the goals set forth in the Health Instruction Framework for California Public Schools and on the topics identified in the publication entitled "Minimum Proficiency Levels for Nutrition Education in California Schools." Chapter 1 provides introductory information about the manual's objectives and organization, while chapters 2, 3, and 4 cover the five topics identified in the California nutrition education proficiency guidelines. The topics include the following categories: food choices, factors influencing food choices, food-related careers, consumer competencies, and food handling. For each of these topics, minimum proficiency levels for students in grades 1 through 3 are indicated and specific lessons, teaching strategies, and activities are suggested for achieving these proficiencies. Illustrations, work sheets, games, handouts, and other related materials are included in appendices A-F. (MP)
Anmerkungen	Publication Sales, California State Department of Education, P.O. Box 271, Sacramento, CA 95802 ($3.75, plus sales tax for California residents).
Erfasst von	ERIC (Education Resources Information Center), Washington, DC