Transcription
DOCUMENT RESUMESP 026 055ED 256 741TITLEINSTITUTIONSPONS AGENCYPromoting Nutrition through Education: A ResourceGuide to the Nutrition Education and Training Program(NET). Bibliographies and Literature of AgricultureNo. 31.MAXIMA Corp., Silver Spring, Md.National Agricultural Library (DOA), Washington,D.C.PUB DATECOI TRACTNOTEPUB TYPEEDRS PRICEDESCRIPTORSIDENTIFIERSAug 8453-3K06-1-13261p.Reference Materials - Bibliographies (131.) -- Guides- Non-Classroom Use (055)MF01/PC11 Plus Postage.Adult Education; Annotated Bibliographies;*Educational Resources; Elementary SecondaryEducation; Food Service; *Instructional Materials;*Nutrition Instruction; *Program Descriptions;Program Development; Teacher Education*Nutrition Education and Training ProgramABSTRACTThis bibliography was compiled by the Food andNutrition Information Center (FNIC) as a resource guide for theNutrition Education and Training Program (NET). Part I containsdescriptive informatioh on materials developed under NET funding,organized by audience level (e.g., kindergarten through grade 6,teacher education, or f4od service training). Each citation containsan informative abstract, format description, language of thepublication, and FNIC number. If the items may be purchased, sourceinformation is provided. Part II contains citations from theliterature regarding the NET program or materials that were selectedfrom a variety of publications. The first section contains articlespertaining to needs assessments done by states, annual evaluationreports, state plans, and Congressional testimony related to fundingfor the program. In the second section, state and local programs aredescribed along with their goals and accomplishments. The thirdsection contains articles that did not identify their source offunding, but indicated the use of NET-developed materials orpersonnel, or gave information on the availability of some NETmaterials. Title, state, and language indexes are included. *************************Reproductions supplied by EDRS are the best that can be madefrom the original ******************************
U.S DEPARTMENT OF EDUCATIONNATIONAL INSTITUTE OF EDUCATIONINFORMATIONEDUCATIONAL RESOURCESCENTER IERICidocument has bee:, reproduced ashisreceived from the person or organizationoriginating ,tMinor changes nave been made to improvereproduction qualitystated in this docuPoints of view or opinionsrepresent official Nlfelmen/ do not necessarilyPalatfOn or policy
Promoting NutritionThrough Education:A Resource Guide to theNutrition Education andTraining Program (NET)Compiled UnderContract No. 53-3K06-1-13by The Maxima Corporationfor theFood and Nutrition Information Center,National Agricultural LibraryBibliographies and Literatureof Agriculture No. 31August 19843
PrefaceMany innovative nutrition education materials have been developed by Stateeducation agencies, universities, and school districts participating in theNutrition Education and Training Program (NET). The November 1977 amendments tothe child nutrition legislation, under Public Law 95-166, established NET toensure that nutrition education is an integral part of the National School LunchProgram. NET Program funds in the form of grants to State educational agencieshave been provided. Each State has employed a NET Coordinator to develop aninstructional program for teachers, school food service personnel, and students.Curriculum guides, training manuals, student workbooks, plans for communityactivities, films, slide presentations, posters, and public serviceannouncements have been produced to facilitate the educational process.The purpose of this bibliography is to make resources and ideas available tothose who need them.Some of the NET materials may be specific to geographicareas, but the content, format, or approach may be useful to others who aredeveloping similar resources. A limited number of copies of all NET materialscontained in this bibliography are now part of the Food and NutritionInformation Center (FNIC) collection and are available on loan.Although FNIC was designated as the national depository for materials developedunder NET, it was through the cooperative efforts of the State NET Coordinatorsand the Food and Nutrition Service Regional NET Coordinators that over 400 NETresources were added to the FNIC collection. With the financial support of theFood and Nutrition Service, FNIC undertook the development of this bibliographyof NET resources.Since FNIC completed this bibliography, additional NET resources and relatedmaterials have been added to the collection that are not included in thebibliography. Each NET-produced item cited in this bibliography is included inthe AGRICOLA Bibliographic Database. More recently developed NET resources arealso included in AGRICOLA; updates of this bibliography can be obtained througha computer search of AGRICOLA. For more detailed information on NET Programsthe reader may contact a NET Coordinator directly.The bibliography contains two major sections: Part I - MATERIALS DEVELOPED UNDERNET; PART IILITERATURE CITATIONS CONCERNING NET.Part I contains descriptiveinformation on the materials developed under NET funding.Each citationcontains an informative nonevaluative abstract, format description, language ofthe publication, and an FNIC number.In cases where copies of the item may bepurchased, source information is provided. Part I of the bibliography isorganized by audience level; for example, K through 6 grade, teacher education,or food service training.
Part II contains citations from the literature regarding the NET Program ormaterials that were selected from journals, books, and private industryThe first sectionpublications. Part II is subdivided into three sections.entitled "Planning, Evaluation, and Program Support" contains articlespertaining to needs assessments done by States, annual evaluation reports, StateInplans, and Congressional testamonies relating to funding for the program.the second section, "NET Program Descriptions," State and local programs aredescribed along with their goals and accomplishments. The third section,"Applications and Access to NET Resources," contains articles that did notidentify their source of funding but indicated the use of NETdevelopedmaterials or personnel, or gave information on the availability of some NETmaterials.Inclusion of a publication in this bibliography, or in the FNIC collection, doesnot indicate endorsement by the U.S. Department of Agriculture (USDA), nor doesthe USDA ensure the accuracy of all information in the publication. FNICsolicits contributions and information about nutrition education materials.Comments on this publication are welcome. An attached reader evaluation form isincluded on the last page.AcknowledgmentsI would like to acknowledge particularly the contributions made by Martha A.Poolton, Ed.D., Food and Nutrition Service, and assistance provided by the FNSRegional NET Coordinators and the State NET Coordinators. Also I would like tothank Carole J. Shore, M.S., R.D. and Elaine C. McLaughlin, M.S., R.D., bothfrom FNIC, and the staff of the Maxima Corporation for their efforts in thedevelopment of this bibliography.ROBYN C. FRANKChiefFood, Nutrition, and Human Ecology StaffNational Agricultural Library
ContentsPart IMaterials Developed Under NETPreschool EducationKindergartenPrimary Grades (K-3)Elementary Grades (K-6)Intermediate Grades (7 & 8)Secondary Grades (9-12)Multilevel Education (K-1:', K-6, etc.)Special EducationPostsecondary EducationChild Care WorkersFood Service TrainingTeacher EducationProfessional EducationParent EducationAdult EducationExtension EducationManagement 205207Part IILiterature Citations Concerning NETNET Planning, Evaluation, and Program SupportNET Program DescriptionsApplications and Access to Resources211219239AppendixNames and Addresses of Regional and State NET Coordinators (as of May 1984)247Title Index257Language Index266State Index267
Part IMaterials DevelopedUnder NET/
Preschool Education1A curriculum guide fornutrition education withpre-school children.Naworski. Priscilla.Vallejo; Vallejo UnifiedSchool District. 1979.FORMAT: 274 pagesFNIC NO.: B-3200SOURCE: Priscilla Naworski,Vallejo Unified SchoolDistrict, 211 Valle VistaAvenue. Vallejo, CA 94590EnglishAABSTRACT: A curriculum guide for chi'.oyears old contains teaching units sipreschool themes: Self concept. hamsfamilies. animals. plants. community helpers.multi-cultural experiences and kindergartvoreadiness. The lesson plans are based on 5California Health Instruction Framework topics(food cnoices, factors influencing choices.food-related careers. conaumer competencies andfood handling). Each lesson plan has anobjective stated in terms of learnerperformance, generalizations about the nutritionimplications of the lesson. (including a list ofmaterial's needed). related reinforcementactivities and an evaluation question ortechnique. Supplemental materials include blackand white posters (which may be purchased), abooklet of songs. fingerplays, and stories and aresource list of commercially availablematerials.DESCRIPTORS: Instructional materials; Lessonplans; Nutrition education; Learning activities2A preschool nutwitioneducation curriculum.Tallahassee; FloridaDepartment of 'Education.1981.FORMAT: 123 pagesFNIC NO.: E-3939SOURCE: To purchase:Melvyne B. Lord,Educational ProductsDistribution, Florida Dept.of Education. Tallahassee.FL 32301COST: Must use distribution197 when ordering: 5.50out-of-state; 4.50 plustax in-stateEnglishABSTRACT: A curriculum for preschool nutritioneducation is designed around seven basicnutrition concept areas: food and nutrients.nutrient needs. nutrition and health. nutritionand the life cycle, food handling, foodselection and food as a resource. The primaryemphasis is on learning through experiencesrequiring children to use their senses. Thereare seven unit plans (collections of activitieswhich can be used to teach a concept based on achosen subject) and corresponding daily lessonplans which use some of the suggested activitiesfrom the unit plan to structure a day'sactivities. Each lesson plan lists goals.behavioral objectives, materials needed andlearning activities. Also included are annotatedbibliographies of preschool children's bookspreschool curriculum materials, audiovisuals andother teaching materials.DESCRIPTORS: Instructional materials; Nutritioneducation; Learning activities
3Bilingual food cards,assorted. Rowland Heights,CA; Rowland Unified SchoolDistrict. 1981.ABSTRACT: Simple black and white drawings depict1 or 2 foods per card. The English noun isprinted at the top of each card in large, lowercase 7etters and the Spanish noun at the bottom.wORMAT: Flip cardsDESCRIPTORS: Instructional materials; Foodknowledge; Food sources; Bilingual educationFNIC NO.: AVEnglish, Spanish4Bilingual food cards,fruits-vegetables. RowlandHeights, CA; RowlandUnified School District.1981.FORMAT: Flip cardsFNIC NO.: AVABSTRACT: Simple black and vhite drawings depictone fruit or vegetable per card. Each food islabeled in large, lower case print. The Englishnoun is at the top of the card and the Spanishnoun is at the bottom.DESCRIPTORS: Instructional materials; Foodknowledge; Food sources; Bilingual educationEnglish, SpanishSChild center nutritionhandbook. Fraser, Jean;Farkas, Joyce; Stimmel,Deborah. Cleveland;Cleveland State University.1980.FORMAT: 20 page bookletFNIC NO.: E-4039EnglishABSTRACT: The handbook integrates nutritioninformation into a total curriculum creatingeffective learning exeriences for children agetwo through six. Activities are organized tosuit general developmental levels of childrenand may be duplicated with little expense forequipment and food as many activities produceinexpensive snack foods. Food activities for twoyear old's explore fruits and vegetables withall the senses through color, picture, texture,size and shape identification and tasting.Activities, games, songs and fingerplays for3-1/2 to 4-1/2 year olds focus onvegetablescategorizing, identifying,preparing and tasting. Activities for children4-1/2 to 6 years emphasize a wide variety offoods and include tasting parties, recipepreparation, swimming pool gardens, puzzles andgames. Sample schedules for the two older groupsillustrate integration of nutrition teachinginto an entire day's activities.CESCRIPTORS: Instructional tutorials; Nutritioneducation; Learning activities; Educationalgames; Vegetables; Recipes2
6Cooking with preschoolers:guidelines for organizingan educational cookingprogram for preschoolers.Martinez, CA; Contra CostaCounty Dept. of HealthServices. 1981.FORMAT: 69 pagesFNIC NO.: E-3782SOURCE: Contra Costa CountyPreschool NutritionEducation Project, 1111Ward St., Martinez, CA94553ABSTRACT: Cooking activities for preschoolchildren are provided for teachers. Five majorsections provide guidelines for: planningcooking projects; organizing equipment and workspace; conducting cooking activities; extendingnutrition education into other learning areas;and parent involvement. Precooking activitiesinclude play dough, play clay and measuring.Recipes are separated accorCing to those whichrequire no heating, skillet only, or ovenbaking. Some re.ipes include supplementalnutrition information and discussion questions.Print material sources and an annotated list ofbooks and pamphlets are included.DESCRIPTORS: Instructional materials; Teachingguides; Cooking methods; Foods instruction;RecipesEnglish7Curriculum guide forpre-school-kindergarten(Please Pass the NutritionSeries). San Jose, CA;Calif State Dept. ofEducation. 1981.FORMAT: 231 pagesFNIC NO.: B -3342SOURCE: San Jose UnifiedSchool District, 706 WestJulian, San Jose,California 95126ED. LEVEL: KindergartenEnglishABSTRACT: Lesson plans within the integratedcurriculum guide employ teacher and parentparticipation to teach basic facts andprinciples of nutrition, development of positiveattitudes about food and use of healthfuldietary patterns. The curriculum consists ofthree units of classroom activities. "NutritionSmart, Food Wise is the first unit of 26 lessonswhich introduce the digestive system and thebiological need for food. The 9 lessons in UnitII stress the importance of consuming a healthybreakfast and lunch either at home or at school."Farm Fun, Unit III (10 lessons), focuses onplant and animal sources of foods and the rolesof farmer, store keeper and family members inthe availability of foods. Many lessons offeropportunities for taste testing and cookingprojects. Each activity is based on the lessonobjective and lists materials and time required,teacher information and instructional aids(worksheets, handouts, etc.)DESCRIPTORS: Instructional materials; Nutritioneducation; Curriculum guides; Learningactivities; Integrated curriculum; Basicnutrition facts; Food habits; Food selection10
8Exploring foods with youngchildren: A recipe fornutrition education.Tallahassee, FL; FloridaDepartment of Education.n.d.FORMAT: 44 pagesFNIC NO.: C-2398SOURCE: George Hockenbery.Administrator. Food andNutrition Management,Department of Education,Tallahassee, FL 32304ED. LEVEL: Primary gradesEnglishABSTRACT; A guide for preschool and earlyelementary classroom teachers intergratesnutrition education into individual curriculumareas. The program's goal is to teach children,at a young age, how to select nutritious foodsfor a well balanced diet. Appropriate activitiesare provided for 6 subject and developmentalareas: motor skills development, communication,arithmetic, science, social interaction, music,dramatics, and art. Brief objectives,procedures, materials and vocabulary words arelisted for each activity. Other activitiesdesigned to stimulate parent interest innutrition education also are provided.Evaluation methods outline observable behaviorsassociated with learning aril practicing goodnutrition. Appendices provide a 24-hour foodrecord form, a listing of the US Dietary Goalsand recommended food habits derived from theGoals, snack choices, and community programresources. Additionbl classroom resourcesinclude lists of suggested bcoks for children.and instructional films and filmstrips.DESCRIPTORS: Instructional materials;Educational games; Learning activities;Nutrition education; Food attitudes; Food habits9Exploring foods workbook.Baltimore; MarylandDepartment of Health andMental Hygiene. 1981.FORMAT: 63 pagesFNIC NO.: E-3987EnglishABSTRACT: Learning activities for children age2-5 involve all five senses in the explorationof 22 different fomis divided into 8 sections:underground vegetables, stem vegetables, leafvegetables, flowers, seed vegetables, fruits,milk and dairy products, and eggs. Activitiesare designed to teach children the names ofspecific foods, their sources and how torecognize them in various forms. Each sectionlists different fods which can be used in theactivity, interesting facts about the foods andsuggested ways to introduce the children tothem.DESCRIPTORS: Instructional materials; Nutritioneducation; Food knowledge; Learning activities411
10Flannelboard stories,puppet stories-stories fornutrition education. RolandHeights, CA; RowlandUnified School District.n.d.FORMAT: 60 pagesFNIC NO.; E-4121ABSTRACT: Scripts and simple black and whitepatterns for flannelbOard or puppet storiescover the following topics: mealtime manners,dental health, the farmer, the food truckdriver, the storekeeper, family members andfood, food customs, balanced diet and healthysnacks. Discussion questions are included at theand of some stories.DESCRIPTORS: Instructional materials; Nutritioneducation; PuppetsSOURCE: Rowland UnifiedSchool District, Food &Nutrition Services Dept.,1830 Nogales ST., RowlandHeights, CA 91748.English11Food and nutrition in theclassroom: A guide forplanning preschoolnutrition educationactivities. Olympia;Department of Social andHealth Services. HealthServices Division.FORMAT: 10 page bookletFNIC NO.: E-4104SOURCE: State of WashingtonDept. of Social and HealthServices, Health ServicesDivision, Licensing andDevelopment Section, LM-13,Olympia, WA 98504.EnglishABSTRACT: A planning guide includes criteria forchoosing and planning nutrition educationactivities, a nutrition activity planning sheetwhich allows space for description ofobjectives, ingredients and equipment needed.tasks (before and during activity) and questionsfor evaluation. Hints for organizing asuccessful cooking experience include thosewhich streamline procedures and those whichmaximize the students learning. Six lesson plansare offered which teach nutrition without foodpreparation and can be used to increasechildren's interest in food. Two additionallesson plans help childrcin explore cultural foodpatterns and traditions. A reference list isincluded.DESCRIPTORS: Instructional materials; Preschooleducation; Nutrition education; Lesson plans;Learning activities; Food habits; Culturalfactors1 )
12Food for growth. An in-homenutrition educationcurriculum forpreschoolers. nolay, Jenny.Santa Rosa, CA; CommunityChild Care Council ofSonoma County. 1981.FORMAT: 40 p. lesson plans,patterns 8 activity sheetsFNIC NO.: E-3924English/E-3966 SpanishSOURCE: Community ChildCare Council of Sonoma,1030 Second St.--Rear,Santa Rosa, CA 95404English, Spanish13Food for thoughtfood forunderstanding.-Alimentospars panzer: alimentos parecomprender. Forbes, Joyce;Roznowski, Fran; True,Laurie; Valenzuela, Erika.Chelsea, MA; A KangaroosPouch, Inc. 1981.FORMAT: unnumbe ed pagesABSTRACT: A nutrition education curriculum forpreschoolers in a home environment or preschoolcenter integrates nutrition Concepts intohealth. science. social studies, languagedevelopment, art and math. Fifteen lesson themesdesigned to meet the California NET minimumproficiencies for preschoolers address topicssuch as the need for food cleanliness, TVadvertising, the Basic Four food groups,mealtime atmosphere and preventing food waste.Each lesson lists the objectives (for childrenand adults), materials/resources needed,procedures, and follow-up activities whichreinforce lesson concepts. Activities suggestedinclude stories, songs, fingerplays, games, artprojects, snacks, gardening and field trip ideasDESCRIPTORS: Instructional materials; Nutritioneducation; lesson plans; learning activities;Integrated curriculum; Food habits; Basic Four;Sanitation; Food advertisingABSTRACT: A booklet for preschool teachmrs, foodservice personnel and parents, with opposingpages in Spanish, describes a preschoolnutrition curriculum with a multi-culturalapproach. Tried sensitive activities andpractices which teach nutrition concepts andwholesome attitudes toward food are described.These practices incluc" structuring the mealtimeenvironment, non& -aservances, use of other' care center, suggestedresources in the oh-hnic menus.field trips and muttFNIC NO.: C-2456English, SpanishDESCRIPTORS: Teachirg guides; Teaching methcls;Teacher education; Preschool children (2-5years)613
14Food service and nutritioneducationisanual designedfor use by child day-carepersonnel. Blacksburg, VA;Virginia PolytechnicInstitute and StateUniversity. 1979.FORMAT: 231 pagesFNIC NO.: E-3288EnglishABSTRACT: A curriculum which encouragescognitive development of children is structuredaround food service; nutrition itself plays animportant part in child development and can be avehicle for learning activities, involvingsmell, touch, hygiene, sample cooking, andnutrition education. Day care centers haveevolved from the early days of simple babysitting to he present programs which arefocusing more on the educational aspects ofcaring for young children. These ideas are bestdisseminated through a workshop which teachersday care personnel about nutrition, nutrientsources and nutrient needs; how to shop andstore food for a day care center; how to preparefood for young children; and how to use the manysuggestions offered for learning activitiesrelated to growing, preparing and eating food.DESCRIPTORS: Instructional materials; Workshops;Hygiene; Food storage; Day care services;Learning activities; Nutrient sources; Foodpurchasing; Nutrition education; Day careprograms; Food preparation15How to avoid, eat it.it'sgood for you A parentshandbook of nutritionawareness and activitiesfor preschoolers. Pugl iese,Madeleine. Boston; SimmonsCollege. n.d.FORMAT: 25 pagesFNIC NO.: E-4014ED. LEVEL: Parent educationEnglish, Spanish, ChineseABSTRACT: A parents' handbook complementsconcepts and activities in "Nutrition and AllThat Jazz." Rationale for early childhoodnutrition education, nutrition and consumerproduct information, learning activities, snacksuggestions, resource materials and recipes areincluded. Some activities are identical to thosein the teacher's handbook. Booklet is printed inEnglish, Spanish, and Chinese.DESCRIPTORS: Instructional materials; Nutritioneducation; Learning activities
16Integrated nutritioneducation and training,ages 3-8. Sims, Millie.Springfield, IL; IllinoisState Board of Education.1980.FORMAT: 81 pagesFNIC NO.: E-3596ED. LEVEL: ElementarygradesABSTRACT: Teachers of preschool and the lowerelementary grades will find basic nutritioninformation and ideas for its incorporation intoclassroom studies in a curriculum guiderevolving around the Basic Four food groups. Thelearning activities are primarily cookingprojects, and are related to reading, writing,verbalization, and arithmetic skills.Suggestions are included for introducing relatedtopics, such as telling time, sanitation, andcareers. The recipes are colOr coded in foursections, with supplementary information onnutrition, preparation, parent involvementactivities, and curriculum integration ideas.EnglishDESCRIPTORS: Instructional materials; Activitybooks; Integrated curriculum; Preschooleducation; Elementary grades: Basic nutritionfacts; Basic Four; Recipes; Class activities;Food preparation; CookingEVALUATION TOOLS: Evaluation method guidelines;menu math quiz17Let's taste fruits andvegetables: The ABC's ofusing fruits and vegetablesas an integrated part ofearly childhood curriculum.Naworski, Priscilla.Vallejo, CA; VallejoUnified School District.1978.FORMAT: unnumbered pagesABSTRACT: A collection of activities, developedto encourage preschool children to identify,handle and taste fruits and vegetables, provideshistorical background, nutritional information,stories, activities, and other suggestedresources for 64 items. Activities may beintegrated into art, science, story time,language time, or music studies. Coloring sheetswith a drawing of each item includes nutritioninformation for parents. "Munch Bunch" stickersare provided to reward children who taste newvegetables or fruits.FNIC NO.: B-3201SOURCE: Priscilla Naworski,Vallejo City Unified SchoolDistrict, 211 Valle VistaAve., Vallejo, CA 94590English8DESCRIPTORS: Instructional materials; Nutritioneducation; Learning activities; Fruits;Vegetables
18Little Chef. Wong. Theresa;Moon. Rozane; Wong,Cheerfield. San Francisco;Chinatown CommunityChildrens Center. 1980FORMAT: 83 pagesABSTRACT: Food preparation and Cookinge xperiences for small groups of preschoolchildren supplement nutrition knowledge ande ncourage wise food choices, social interaction,language arts skills, motor development and safefood handling. Ten recipes provide individualstep-by-step directions on cards with simpleillustrations.FNIC NO.: B-2977SOURCE: Chinatown CommunityChildren's Center, 979 ClaySt., San Francisco, CA94108DESCRIPTORS: Instructional materials; Childrensbooks; Nutrition education; Food habits; Cookingmethods; RecipesEnglish19Maks it, eat it(preliminary copy).Columbus; Ohio Departmentof Education. n.d.FORMAT: 4 pagesFNIC NO.: E-4047ABSTRACT: Ideas drawn from children's cookbooksdescribe edible creations (i.e., facesandwiches, walking salads, animal shapes) usingprimarily fruits and vegetables. Food-relatedscience experiments explore taste, and smell andillustrate evaporation and osmosis.DESCRIPTORS: Instructional materials; Learningactivities; Nutrition education; Snack foodsED. LEVEL: Primary gradesEnglish9I1I0
20Nutriphonics. Red Oak,Iowa; Experience Education.1981.FORMAT: kit includingworkbooks, storybookspuppets etc.FNIC NO.: AVSOURCE: ExperienceEducation, 401 Reed St.,Red Oak, IA 51566EnglishABSTRACT: A nutrition education system forpreschool (pre-reading) children conveyspositive nutrition concocts through cartoonstorybooks and direct experience activitiesobserving, comparing, tasting, cooking andeating a variety of foods. Fourteen bauicnutrition concept topics (breakfast, snacksindividual food groups, food sources,advertising, shopping, dental health) are taughtwith colorful "Talk With Me" books containingsound components (story and sound effects)children activate with a hand-heldmicrophonograph. Stories also may be "read" togroups of children using cassette tapesincluded. "Take-Me-Home" Sheets and"Work-With-Me" books accompany the stories andprovide nutrition information, recipes andlearning activities which reinforce nutritionconcepts. Felt hand puppets representing themajor characters in the "Talk With Me" stories,may be used as teaching aids or communicatorsand in role playing. The teacher's guide listsconcepts and questions applicable to each topic;details ideas for nutrition-relatedsupplementary activities; provides recipesidentified for use with various teaching units;and offers nutrition information, staff trainingmaterials and a resource guide.DESCRIPTORS: Instructional materials; Nutritioneducation; Learning activities; Breakfast;Snacks; Food groups; Food sources; Advertising;Dental health; Food habits; PuppetsEVALUATION TOOLS: Knowledge/attitude survey f)rstaff21Nutrition and all thatjazz: A nutrition handbookfor preschool teachers.Pugliese, Madeleine.Boston; Simmons College.i980.FORMAT: unnumbered pagesFNIC NO.: E-4007EnglishABSTRACT: A handbook for preschool teachersexplains the necessity for early childhoodnutrition education and provides activities inthe following convent areas: science, languagearts/reading readiness, mathematics, socialstudies, and art. Lesson plans list applicableconcepts or topics for discussion, suggestedactivities, some background nutritioninformation and enrichment activities.Suggestions for field trips, tasting parties andparent involvement also are provided. A resourcelist includes both Spanish and Englishmaterials.DESCRIPTORS: Instructional materials; Integratedcurriculum; Lesson plans; Basic nutrition facts;Activity learning1017
22Nutrition evaluationinstruments. UniversityPark, PA; PennsylvaniaState University. 1980.FORMAT: unnumbered pagesFNIC NO.: B-3365SOURCE: Pennsylvania StateUniversity, College ofHuman Development,Nutrition and ResourceCenter. University Park. PA16802ED. LEVEL: Elementarygrades, Secondary grades.Adult educationEnglishABSTRACT: Nutrition evaluation instrumentsdevlped by Pennsylvania State University,reviewed by faculty and graduate students forcontent, accuracy and evaluated for reliabilitywere designed for use with students(preschool-grade 12) and adults (collegestudents, teachers, administrators, parents).Nutrition attitude instruments and knowledgetests assess opinions and performance,respectively, of students after participation ina nutrition education curriculum entitled,Nutrition In A Changing World. Instruments foruse with adults include: a nutrition knowledgetest for teachers to examine the influence ofvarious teacher preparation methods; acommitment instrument to assess centrality ofteachers' attitudes toward nutrition educationin schools; an instrument to reflect teachers'attitudes toward the importance of and need fornutrition education in schools; an attitudeinstrument to assess college students' opinionstoward nutrition and multimedia instruction; astatewide survey of tachwrs and administratorsto dete
ABSTRACT: A curriculum for preschool nutrition education is designed around seven basic nutrition concept areas: food and nutrients. nutrient needs. nutrition and health. nutrition and the life cycle, food handling, food selection and food as a resource. The primary emphasis is on learnin
