Food Science and Personal Nutrition. Instructor's Manual [and] Student Workbook.

Institution	Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.
Titel	Food Science and Personal Nutrition. Instructor's Manual [and] Student Workbook.
Quelle	(1996), (750 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Leitfaden; Unterricht; Lernender; Basic Skills; Career Awareness; Competence; Competency Based Education; Consumer Economics; Cooking Instruction; Course Content; Foods Instruction; Health Education; High Schools; Home Economics; Learning Activities; Nutrition; Nutrition Instruction; Teaching Methods; Test Items; Transparencies; Units of Study + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Basic skill; Grundfertigkeit; Karrierebewusstsein; Kompetenz; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Konsumökonomie; Kursprogramm; Lebensmittelkunde; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; High school; Oberschule; Hauswirtschaft; Hauswirtschaftslehre; Lernaktivität; Ernährung; Nutrition education; Ernährungserziehung; Teaching method; Lehrmethode; Unterrichtsmethode; Test content; Testaufgabe; Transparenz; Lerneinheit
Abstract	This packet contains an instructor's manual, instructor's resource package, and a student workbook for an 18-week course in foods and nutrition for students in grades 10-12. The curriculum has the following goals: to help students apply science concepts and principles to their daily lives; to provide students with accurate information about foods and nutrition as a basis for making informed food choices; to help students build consumer skills and workplace skills; and to heighten student awareness of the global context of food and of the many opportunities in nutrition-related careers. The instructor's manual contains the following: information on measuring student performance gains; required criteria for competency based education; a curriculum and duty and task crosswalk; a basic skills matrix; a profile of training mastery; and one set per unit of an instructor's guide, answers, and test code sheets. The instructor's resource package contains one set per unit of a learning activity package sheet, transparency masters, and written test. The student workbook contains one set per unit of objective sheets, information sheets, assignment sheets, and job sheets. The 11 units of the curriculum cover the following topics: valuing food in your world; examining food, nutrients, and the body; handling and storing food; using recipes; applying food science principles; profiling food products; making healthy food choices; developing consumer skills; planning home-prepared meals; serving and dining etiquette; and exploring careers. (KC)
Anmerkungen	Curriculum and Instructional Materials Center, Oklahoma Dept. of Vocational and Technical Education, 1500 West Seventh Avenue, Stillwater, OK 74074 (order no. HE1007).
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01