Consumer and Homemaking Food and Nutrition: Scope and Sequence.

Institution	Nashville - Davidson County Metropolitan Public Schools, TN.
Titel	Consumer and Homemaking Food and Nutrition: Scope and Sequence.
Quelle	(1984), (15 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Articulation (Education); Behavioral Objectives; Competency Based Education; Consumer Education; Course Content; Evaluation Criteria; Food; Foods Instruction; Home Economics; Home Economics Skills; Homemaking Skills; Nutrition; Nutrition Instruction; Safety; Sanitation; Secondary Education; Student Evaluation; Student Organizations + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Articulation; Artikulation (Ling); Artikulation; Aussprache; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Konsumerziehung; Kursprogramm; Lebensmittel; Lebensmittelkunde; Hauswirtschaft; Hauswirtschaftslehre; Ernährung; Nutrition education; Ernährungserziehung; Sicherheit; Betriebshygiene; Sekundarbereich; Schulnote; Studentische Bewertung; Student organisations; Schülerorganisation; Studentenorganisation; Studentenvereinigung; Studentenvertretung
Abstract	This guide, which was written as an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System, outlines the suggested scope and sequence of the food and nutrition component of a course in consumer education and homemaking for grades 10 to 12. The guide consists of a course description; general course objectives; a course content outline; and lists of recommended textbooks, curriculum guides, and audiovisual materials. Addressed in the course content outline are the following topics: career opportunities in food and nutrition, the Future Homemakers of America/Home Economics Related Occupations (FHA/HERO), nutrition, social and psychological aspects of food, sanitation and safety, management and consumer decisions, and procedures for preparing and serving food. (MN)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC