Community Living Skills: Nutrition I.

Autor/inn/en	Kreps, Alice Roelofs; Dreith, Rita Vallero
Institution	Metropolitan State Coll., Denver, CO.
Titel	Community Living Skills: Nutrition I.
Quelle	(1976), (21 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Leitfaden; Unterricht; Lehrer; Adult Education; Behavioral Objectives; Class Activities; Cooking Instruction; Course Descriptions; Curriculum Guides; Daily Living Skills; Developmental Disabilities; Foods Instruction; Guidelines; Home Economics Skills; Individualized Instruction; Institutionalized Persons; Learning Activities; Lesson Plans; Normalization (Handicapped); Nutrition; Nutrition Instruction; Rehabilitation; Residential Programs; Teaching Guides + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Adult; Adults; Education; Adult basic education; Adult training; Erwachsenenbildung; Kursstrukturplan; Curriculare Materialien; Alltagsfertigkeit; Entwicklungsstörung; Lebensmittelkunde; Richtlinien; Individualisierender Unterricht; Lernaktivität; Lesson planning; Unterrichtsplanung; Ernährung; Nutrition education; Ernährungserziehung; Sozialer Wohnungsbau; Lehrerhandbuch
Abstract	One of twenty course guides in the Community Living Skills Guide for the College for Living series, this document provides guidelines and workbook activities for the course, Nutrition I. The series of courses for developmentally disabled adults is intended to supplement residential programs and to aid in orienting institutionalized persons to eventual integration into the community. The goal for the course is for the student to gain a working knowledge of nutrition and how it affects people. More specific student objectives include (1) to identify four basic food groups by placing food modules in appropriate groups, (2) to discriminate between junk foods and nutritious foods by multiple choice, and (3) to plan a balanced meal. Following a pre- posttest are class activities, teacher notes, and homework assignments for nine "steps" which follow this outline of topics: nutrition, vitamins and minerals, protein, dairy group, bread and cereal, fruits and vegetables, snacks, reviewing nutrition, and broadening one's tastes. Other materials include a vocabulary list, nutrition chart, and extra class activities. Some additional activities for this and related courses are available as CE 024 478. Other guides in the series and related documents (a volunteer training workshop packet and curriculum guide for fourteen courses) are available separately. (See note.) (YLB)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC