Nutrition and Food Science. Teacher's Instructional Guide.

Autor/in	Hays, Tricia
Institution	Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Titel	Nutrition and Food Science. Teacher's Instructional Guide.
Quelle	(1999), (345 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Classroom Techniques; Consumer Science; Cooking Instruction; Food; Food Standards; Foods Instruction; High Schools; Home Economics; Learning Activities; Nutrition Instruction; Student Organizations; Student Projects; Teaching Guides; Teaching Methods; Texas Essential Knowledge and Skills + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Klassenführung; Lebensmittel; Lebensmittelgesetz; Lebensmittelkunde; High school; Oberschule; Hauswirtschaft; Hauswirtschaftslehre; Lernaktivität; Nutrition education; Ernährungserziehung; Student organisations; Schülerorganisation; Studentenorganisation; Studentenvereinigung; Studentenvertretung; Schulprojekt; Lehrerhandbuch; Teaching method; Lehrmethode; Unterrichtsmethode
Abstract	This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary needs; food costs and budgeting; consumer food-buying strategies; food safety and sanitation procedures; food labels; technology implications; and food handling, storage, and preparation practices. The guide's introductory section is followed by a list of the Texas Essential Knowledge and Skills (TEKS) for Home Economics Education and a section that provides suggestions for teaching the course in a block plan. The fourth section provides instructional strategies for teaching the TEKS in nutrition and food science, while the sections thereafter provide an overview of supervised career-connections experiences, blended activities, creative ideas for teaching the course, and 119 teaching aids keyed to the TEKS. (Contains 60 references.) (KC)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC