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BD 090 403 CE 001 270 TITLE Foods and Nutrition Curriculum Guide. Basic, Advanced, and Semester Units. Draft. INSTITUTION Clemson Univ., S.C. Vocational Education Media Center.; South Carolina State Dept. of Education, Columbia. Office of Vocational Education. PUB DATE 72 NOTE 156p.; For other guides in the unit, see CE 001 266-269 and CE 001 271-277 EDRS PRICE MF-$0.75 HC-$7.80 PLUS POSTAGE DESCRIPTORS Behavioral Objectives; Consumer Education; Curriculum Development; *Curriculum Guides; Educational Resources; Evaluation Methods; *Foods Instruction; *High School Curriculum; Homemaking Bducation; *Nutrition; *Secondary Grades; Teacher Developed Materials IDENTIFIERS South Carolina

ABSTRACT The foods and nutrition guide, part of a consumer and homemaking education unit, identifies objectives and learning experiences with basic reference to developmental tasks, needs, interests, capacities, and prior learning experiences of students. The basic unit for grades 9 or 10 includ'es the significance of food in health and appearance, management of time, space, and equipment; meal planning, serving, and etiquette; food preparation; management of the food dollar; and careers in food and nutrition, The grades 10 and 11 advanced unit examines cultural influences on family food patterns and customs, family nutrition needs, consumer competencies, family food preparation, and employment opportunities related to food and nutrition. The semester course, grades 10-12, considers management of family resources, food patterns and customs, technology and consumer choices, meal planning and preparation, and related careers. Under each concept, three columns list behavioral objectives, learning and evaluation experiences, and teaching resources. (AG) Ae4...V4 THIS DOCUMENT HAS BEEN REPRO S DEPARTMENTNATIONALEDUCATION OF HEALTH, INSTITUTE &WELFARE OF EDUCATION EDUCATIONSENTSTATEDATINGTHEDUCE() PERSON OFFICIAL IT EXACTLY DOPOINTS POSITIONNOT OR NATIONAL ORGANIZATIONOFNECESSARILY AS VIEW RECEIVEDOR POLICY.INSTITUTEOR OPINIONS ORIGINREPRE FROM OF Foods and NutritionCurriculum Guide DRAFT

State Department of Education Prepared by: Consumer and Homemaking Education Section Columbia,Office of SouthVocational Carolina Education 29201 In Cooperation with: Vocational Education Media CenterClemson, South Carolina 29631 Clemson University 1972 Grateful acknowledgement is extended to the many South Carolina consumer and homemaking teachers, ACKNOWLEDGEMENTS Library,identifydoctors, thenurses, Southpractices nutritionists, Carolina and problemsState social Department of feedingworkers, of familiesAgriculture,extensionFor supplying and home theand economists,films competenciesthe Statefor preview, Departmentand needed homemakers thanks by of the Educationis whohomemaker. given helped to the South Carolina State Board of Health Film NorthMrs.Audio-Visual SharonCarolina K. Library. atSumner, Greensboro, Instructor for servingin Foods as and foods Nutrition,Appreciation,is and nutrition School specialistofexpressed Home Economics, toand the reviewing consultants The University and editingwho directedof the development of the curriculum: servingEducation,the Foods as curriculumCollegeand Nutrition of specialist.Education, Curriculum Department Guide; andof VocationalMrs.Special Ava A. appreciationEducation, Gray, Assistant University is expressed Professor of Arkansas,to in the Home six forEconomics teachers who interviewed homemakers, individuals, MissTeachersand Marionagencies, Counts and developed the curriculum. EdgefieldSchool EdgefieldLocation EdgefieldCounty Mrs.Miss ElizabethRobertaRubyEthelMiriam Goforth Malloy DonnellyO'Shields Rhinehart MacedoniaHartsvilleDormanBennettsvilleKershaw High MiddleHigh High Jr. HartsvilleKershawMoncksSpartanburgBennettsville Corner DarlingtonSpartanburgMarlboroLancasterBerkeley CONTENTS Use of the Guide Page 1 FoodsEstimatedRationaleConsumer and NutritionTimeand Homemakingin Weeks Overall for Education ConceptsInstructional Units 653 Basic Unit ResourcesContentConceptual Framework 5312 9 Advanced Unit ResourcesContentConceptual Framework 618459 Semester Course ResourcesContentConceptual Framework 154 9491 Use of .the Guide extentto demonstrate of behavioral after change he has may successfully Behavioral objectives specify a description of a pattern include (1) cognitive, or intellectual, completed a learningdoing, experience behavior. or unit It should beof notedbehavioral that behaviorschange a studentcannot will be able behavior, (2) feeling or of instruction. The easilyaffectivebehaviorIndisplays reading be separatedbehaviorwillit, the andbe recipe, demonstrated;reports andfrom (3) followingone thepsychomotor, another. experience in theperforming or to the directions, and reportingFor instance, to class, when cognitive a learner or prepares a the mixing-stirring andclass, other all preparation three kinds of behaviors food in the laboratory, will be demonstrated. intellectualtechniques, feelingpsychomotor or affective behavior behaviorwill be used;will result.and from the Useful educational objectives state the behavior satisfaction or non-satisfaction of the total sought in observable (verbal orreadily demonstrated, while the objective, non-verbal) behav- experience, efficientlyexactlycriteria"Knowioral terms.sources defined. for and achieving of to iron" give performanceisa soundnot easily basis are observable.for both selecting included, For example, "List sources of iron" can Preciselybe defined objectives make it possible to When the conditions forappropriate demonstrating materials,the content, educational and objective is more evaluate a learning experience teachingdefinitelylearning methods.and and the arethe includedextent that under the the important overall conditions The objectives developed in these objectives for major concepts. curriculum materialsand are performance stated in criteria are which the learning will be demonstrated Teachers may further define the specified. behavioral terms, but not to Supporting objectives and the standards supporting toforobjectives a subjectsuccessful bymatter specifyingperformance. area. the conditions underThe objectives stated in these materials refer to the individual learner's performance in relation The suggested learning experiences refer to what the individual learner will presented."ofperformexperiences.experience the learning to accomplish and processby the the individual'scan objective be easily successfullyreflection inferred fromupon since examiningthe learning experience. the takes objectives place throughand selected an individual's learning The teacher'sFor task instance, is to providea learning the experiencefilmstrip; states,then, she "View can alead filmstrip a discussion and summarize which brings major ideas The teacher's role as a facilitator 2 out the major ideas presented, or she can assign students to write the major ideas. stagematerialdevelopmental for formaximum studentstasks, learning and who prior mayby becoming representlearning adept experiencesa range at assessingonThe bothof objectives students. sides each ofpupil's andthe learningnorm. uniqueness experiences and preparing have basic reference to needs, interests, capabilities, The teacher will need to adapt the A teacher must set the asindividualto a rememberprocess assignments isin easilydesigning andapproached evaluativeprograms, through thus measures guidingobjectives is.that improvementsPre-testing stated the instrument in students inbehavioral individual must is essentialterms.measure performances.. the to identicalthe development behavior of a plan for efficient learning. An important factor Evaluation planninglearningspecified of which inobjectives the is objectives. achieved and learning through experiencesthe process isofA stillindividualizingmajor suggestedgoal of education aslearning a-method isexperiences. to enableclarify students educational to become independent and self-directive in Cooperative mustobjectivesthecontractsassignments, learnindividual toandare use pairedindividualize someneeds these methods learnerof devices students in learningteams, whicheffectively and extended learnersexperiences.to develop for experiences,may efficient skill individualize in learning.individualizingself-paced their learninglearning. learning packets* experiences. and learning Independent study, programmed materials, individual The teacher must learn to meet The teacher and students makes toward family health and the well-beircf, of theThe nation. Foods and Nutrition Curriculum is designed to stimulate an awareness of the contribution food RATIONALE Attempts were made to develop the concepts nutritivesex,and practicesreligion, value, associatedor manynationality. people with are optimum hungry health or undernourished for allFoods individuals. and because nutrition of lackplay ofan knowledgeimportant orrole misinformation in the health of every individual, regardless of age, Although the United States has an abundant supply of foods high in tasksso-calledand indifference. of the health homemaker. foods. Food problems exist in all families, despite income. Many dollars are spent for reducing agents, unnecessary vitaminThe healthsupplements, and happiness and of the family is related to the homemaker's shopping Food management is one of the most important principlessocialand workers, is needed. extension home economists, and consumerkitChen-competencies.Information and homemaking secured from teachers personal indicates interviews the problemsof South Carolina doctors, nurses, nutritionists, Since food is a large expense in most family budgets, a knowledge of buying bothofhomemaker.is thefeeding placedthe homemaker male families,on andconsumer andthe wagepracticesfemale. education. earner, in thebuying Foods and and preparing Nutrition foods, Curriculum and the attempts food competencies to be appropriate needed byfor the In addition to these problems, and considering the changing family roles and the dual roles As the home has changed primarily to a consuming unit, increased emphasis many:mcientiftcshould advertisements enable knowledge. homemaking and articles teachers present to assist misleading youth Studiesinnutritional exploring, reveal information. examining,the inadequacies interpreting, of the tee-lager'sevaluating, diet but teenagers are receptive to accurate It is difficult for a teenager to understand and use current information since These curriculum materials mentalstrength,appreciating, and physicalendurance, and usingdevelopment resistance basic knowledgeof to his disease, children. in nutrition. personaltiy,It is imperative mental performance, that the teenager length ofunderstand life, and that the what he eats consistently affects his appearance, However, food practices are difficult to change. 3 4 Malnutrition,areusevitalityence. desired.to motivate to nutritionwhether teenagers under- information. to or improve over-nutrition, their dietary is usually habits related and many to poverty,The use ignorance,of innovative and techniquesindiffer- and new materials will be necessary to give relevance and Enthusiasm and conviction are personal qualities the teacher can "hands on" individual experiences ESTIMATED TIME IN WEEKS FOR INSTRUCTIONAL UNITS CONSUMER AND HOMEMAKING EDUCATION Area Grades 9 or 10 Secondary School Grades 10 or 11 Semester Courses 10, 11, 12 ChildCareer Care Opportunities 62 -3 18 ConsumerClothing Educationand Textiles -3 48 18 HousingFoodsFamily and Healthand Nutrition Home 8- 33 1E* Personal and FamilyRelationshipFurnishings 75 46 1818 TOTAL WEEKS 36 36 18 * Note: Time spent on each concept is left up to the discretion of the individual teacher. 5 FOODS AND NUTRITION OVERALL CONCEPTS 6/7 Basic Grades 9 or 10I. - 8 weeks Food significance in Advanced Grades 10-11 I.- 8 weeks Cultural influences on Semester Course GradesI. 10-11-12 Management of family II. 'Managementhealth=ace and of appearancetime,equipment II. membersNutritioncustomsfamily food needs patterns of family and II. Foodresources patterns and customs III. IV. preparationPrinciplesandMeal etiquette planning, of food serving III. IV. FoodConsumerthe preparationfamily competencies for III. IV. preparationMealchoicesTechnology planning and and consumer VI. V. ManagementinCareersfood foods dollar and andof occupationsthenutrition V. nutritionrelatedEmployment to foodopportunities and V. nutritionCareers in foods and

I Basic Unit I. Food Significance in Health and Appearance Conceptual Framework B.A.C. TrendsSocialTeenage functionsin nutrition food habits II. Management of Time, Space. and Equipment 2.1. FadsFamily and preferencesfallacies A.B. Selectior,Organization use of and work care1. areas2. of equipment StzrageKitchen ofshape equipment k: D. C. MeasurementsSafety and sanitation2.1. in the kitchen PersonalSanitation cleanliness practices III. Meal Planning, Serving and Etiquette 4.3. SafetyFood-borne hazards illnesses A. Work simplication 3.2.1. UseCooperationOrganization of a recipe with of tasksothers IQ . Principles of menu planning2.1. NutritionAesthetics needs selection D.C. Table settingmanners and serviceI.2.3. MealtimeMenuTable patterns decorations procedures an3 food IV. Principles of Food Preparation 2.1. PrinciplesConsideration and forrules others D.C.B.A. MeatMilkCerealFruit group andand vegetablebread group group V. A.Management of the iood Dollar Food buying 1. General considerationsc.b.a. TypesDistributionInfluences of food on ofoutlets consumerthe food practicesdollar B. Food storage2.3. WaysShopping of reducing costd. of an adequate diet Sources of information etiquette C. Food preservation1.3.2. FreezerRefrigeratorCabinet Vi. Careers and QccupationsA. in Food and Nutrition High school food career offerings C.B. RewardsEmployment of foodopportunities related2.1. occupations HighProfessional school entry level

11 CONCEPTS: Food Significance in Health and Appearance: Teenage Nutrition 12 OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Apply knowledge, functione and sources of food nutrients to food selection. LEARNING AND EVALUATION EXPERIENCES TEACHING. RESOURCES -of health.protectionfunctionsIdentify andof and nutrientsinterpret maintenance forthe View selected fildstrip and write the food nutrients. NutrientsFilmstrip: in McGraw-Hill,Foods. The Examine suggested booklets and discuss food nutrients. Alert.Booklet:Nutrition: QuakerUSDA, A Sound NutritionQuotes, Investment. specifiedGiven a series number of of ten these grocery iten; items, into thecategorize basic good a GroceryFoods.Booklet: items Better Buymanship ParticipateFoodteenagergroups. Groups_ should in nutrition have daily game: from "Nutrition each of thePassword." Four Basic List the number of recommended servings a mallAngPeriodical:McDermottI, 364-7365. for Teenagers,and "Nutrition Nicholas, 6th Game," Home-ed. ,examplesWrite fiveof each nutrients type. and the representative food 1970.Illinois Teacher, Sept./Oct., accordingmainaChoose variety food a togroups. classof nutrients. food partner models, and sort from foods a grab according bag containing to four Place food models on flannel board Models.National Dairy Council, Food OVERALLCONCEPTS: OBJECTIVES: Food Significance Apply knowledge, in Health and Appearance- functions and sources of food Teenage Nutrition roatrient.6 to food selection. RelatetzutritionprinciplesBEHAVIORAL OBJECTIVES Use food models to LEARNING AND EVALUATION EXPERIENCES -TEACHING RESOURCES planning.to foOd: selection and meal for families in the follow-ing 3.1.2. AA.A familyfamily withwith small plan a anteenage elderly daughter male member meals that would be suitable children categories: personalDetermine food and habits.evaluate formulating:generalizations.View suggested filmstrip and 4. A family with special dietary needs summarize by MealtimeFilmstrip: Can Be Magic. General Mills, foodKeepeachIndicate record.a foodrecord thebelongs ofgroup foods and in letthe Write a plan to improve eaten for a specific time. aDaily. classmate Food Guideanalyze to yourwhich your diet. kept.Evaluate personal eating habits on basis of record "..lational Dairy Council, Charts Describe the relationship DiscussUseevaluation.Summarizeof foodfood the, modelsselections body's in aand writtenneeds chartswhich for evaluation provide good nutrition.for observation and the contributions and Food Models. andbetween effects types of foods on the body. eaten and compare the body's needs 3.2.1. Regulation GrowthEnergy andand of heat repairbody processes withfood: these of a car. Economics,People,"TeachingPeriodical: What's- Nutrition Sept., "A Newsletter: 1971, to Young p. 56. Hoine CONCEPTS: Food Signfficance in Health and Appearance: Teenage Nutrition OVERALL OBJECTIVES: Apply knowledge, functions and sources of food nutrients to food selection. TEACHING RESOURCES BEHAVIORAL OBJECTIVES measurement,Define a calorie such andas: relate to other means of1. Inch, foot, year LEARNING AND EVALUATION EXPERIENCES aboutBulletin: Food. AMA, Let's Talk givesGiven uspairs the ofmost foods, check 3.2. Spoon,Tape measure cup energy. the one in each pair that Homemaking,Barclay, at al.,3rd ed.,Teen pp.Guide 3631- to 3.1. BoiledWhole milkegg FriedSkim milkegg Calories 100160 8080 4.2. PlainRaw peach roll CannedSweet roll peach Calories 135115 35 367. another:State reasons why one food is higherju calories1. Why doesthan a fried egg have more calories than (in syrup) 100 3.2. Why Why do does canned whole peaches milk havehave morerawmoreaskim peaches? caloriescalories milk? thanthanboiled" egg? Preparefoods: for display LettucePotato chips 100-calorie portions of selected PeanutsBread # Selected foods. PeanutButterSugarsFr0uch friesButter ,Green beaus CheeseMayonnaiseApplesChoColate candy bar OVERALLCONCEPTS: OBJECTIVES: Food Significance in Health and Appearance: Teenage Nutrition Apply knowledge, functions and sources of food nutrients to food selection. BEHAVIORAL OBJECTIVES Explainthan others. why some of these foods are higher in calories LEARNING AND EVALUATION EXPERIENCES Periodical:Forecast for "Counting. Home Economics, Calories,' TEACHING RESOURCES Distinguishsources"fats" andof betweeneach."oils", theand terms,list temperature,physicalExamine samplesstates, whereas of(An fats aoil fat andis is liquidoils solid and ator explain normalsemi-solid.) roomthe LabelsContainersOct.,1974, from pp.offats fats73-76. and and oils. oils: potatoas:ListExamine vegetable foods chips, labels high doughnuts. oil,to in ascertain cornfat contentoil, sources. nuts, on thecheese, chalkboard, butter, such ComparisonNational Dairy Cards. Council, ofExplain fat in the the various body. functions ReadabsorptionofTest theselected certain food on on references foodsthe unglazed paper. for fattopaper determinecontent and observing by how rubbing fats fat helpa piece Carson and Ramee, How You Plan starchesIdentify andcarbohydrates sugars. as body.inSelectprotect carbohydrates from the abody collection and classifyother of effectsfoods as sugars ones of fats whichor starches.on are the high Barclay,andtoed., PrepareHomemaking, pp. et 55-61 al.,Your pp.TeenMeals.; 363-373. Guide 2nd DevelopReadtheof carbohydratesineffects aselected collage of carbohydrates. references withon the pictures body. to determineof teenagers the showingeffects 15 Food Significance in Health and Appearance: Teenage Nutrition OVERALLCONCEPTS: OBJECTIVES: Apply knowledge, functions and sources of food nutrients to food selection. TEACHING RESOURCES proteinscompleteInterpretBEHAVIORAL and the incomplete differences OBJECTIVES in withViewprovided. costselected of proteins, film and incompare relation cost to of calories carbohydrates LEARNING AND EVALUATION EXPERIENCES Health,Film: S. Food C. Statefor Life. Board of byRespondcollection: identifying to a report food sourceson complete ofMilk each Completeand fromincomplete a food protein LimaIncomplete or kidney beans Given a list of protein fonds,Heat CheeseEggscheck ones that are GelatinPeanutsBreads and cereals Analyzefor proteins the need to ofbuild, the bodymain- View picturesinexpensive of sourcesprotein ofdeficiency proteins. in young children. Pictures. Writetain, the and sources repair andtissues. explain ReadExplain selected the function references of proteinson vitamins in theand body.minerals to, Barclay, et al., Teen Guide andthe minerals. functions for vitamins inidentify the body. the vitamins and minerals and their functions andCarsonto Trepare:Meals,Homemaking, andRamee, pp.How, 2nd 365-373. toed., Plan CONCEPTS: Food Significance in Health and Appearance: Teenage Nutrition OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Apply knowledge, functions and sources of food nutrients to food selection. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Group foods in a food collection according to the FoodAssociation,Bulletin: Models, National pictures,Nutrition Canners orAlert. Define the terms, "enrichment' Analyzeprimary food contained boxes andvitamin wrappers. or mineral. List added vitamins MagazineFoodfresh boxes piCtures.foods. and wrappers. and "fortified". and minerals in the following:4.3.2.1. Milk CerealsFruitBreads drinks SurveytheParticipate practice a drugstore inof ataking brainstorming counter unprescribed for thesession5. Prepared numbervitamin for of ideasfoodspills. vitamin onin boxes vitaminDisplaynutrientssupplements. pills available common contain. to food vitamin sources pills. of nutrients that Report findings to class. Identify the waterInterpret in the body.the function:of waterResearchperson's in referencesthe weight body whichusing to detftzmine isreferences water. the to proportioncheck accuracy. of a Write functions of Barclay,p.andCarson 61. Prepare andet 'Heals, al.,Ramee, Teen 2ndHow Guide ed.,You Plan 17 to Homemaking, 3rd ed., p. 373. CONCEPTS: Food Significance in Health and Appearance: Teenage Nutrition 18 OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Food Significance in Health and Appearance: Social DemonstrateApply knowledge, comprehension functions of andthe sourcessocial siznificancesof food nutrients of food. to food selection. LEARNING AND EVALUATION EXPERIENCES Functions TEACHING RESOURCES pp.Cote,Association,Booklet: 104-106. People, National NutritionFood, Canners and Alert.Science, Explainan adequate the need amount for ofdrinking water. moviesParticipateliquids of whichpersons in buzzbrainstormingcontain stranded groups large onto sessionsquantitiesarecall desert. instances to oflist water. foodsfrom and Discuss functiontoIdentify the body physiologically.function to develop of nutrients and largeHungryParticipatepossible outline Town solutions. toin map Gooda skitof HealtbvilleSouth and playCarolina aby game puttingthe of names going on ofa from towns namesCarolinaOutline of ofandnutrients.- map placards of South with Explain the relationship Discussnutrients)a (nutrients)story experiences expiatmingWhat in youeach need andtown. relate toyou include gained instances on (functions your when trip. social of Tell Bulletin Board: socialbetween values. food practices and nessbarriers with havethe servingbeen penetrated or sharing by2.1. ofcombining GoingTalking foods out such aboutfriendli- for as: hamburgersthe day's happeningsdinner table at the family mentioned).different"Hospitality(Pictures types that is of a illustrate hospitalityReality" Participate in brainstorming session2.1.3. WaysSmoothingReasons to of determine: entertainingfor a quarrelentertaining by having a meal CONCEPTS:OVERALL OBJECTIVES:Food Significance Demonstrate in Health comprehension and Appearance: of the Social Functions Food Significance in Health and Appearance: Trends in Food Habits Differentiate between adequate basie nutrition and dietary fads. social significances of food. BEHAVIORAL OBJECTIVES celebrations.List on chalkboard instances of,outstanding family LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Writeobservesspecial a paper inevents relationexplaining to somecelebration food customs of holidays your faMily or Share with class Association,AmericanIt'sEconomics Time Home Plarming forIielp-Home Economics a Party. Packag_e: consideredIdentifytypes of food dietsfads. fallacies that are and Participatetion, fallacies in brainstorming and fad diets. 'session on food supersti- Discusssuch as and these: evaluate the merit of2.1. oldEatingDon't wives' eatcarrots fishtales willand drinkmake yourmilk hairin the curly same meal ,HomemakingMcDermottBook I, for 6thand Teen.aKers. ed.,Nicholas, p. 370. Viewsummarize transparencies, by testing: Food Fads and4.3. WhiteEatingFallacies, eggs onions areand willmore curenutritious a cold than brown Magazine,Transparencies: Inc., ScholasticFood, Fads 5.4.3.2.1. FoodHealthPopular FadOver-use combinationsreducing food food of claims fallacies supplementsdiets Fallacies. -Readdiets .selectedpamphlet,"FoodSelect and. _articles,.-clippings, related aubjectsand Facts pr.pictures' discussvs. Food-Fallacies: in class,about fad Sept.GrowingWhite, "Or Phenomemma," EhaLls icLiant&AUMairS, pp. 53-55. c Foods - A 19 CONCEPTS: Food Significance in Health and. Appearance: Trends 20 in Food Habits OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Differentiate between adequate LEARNING AND EVALUATION basic nutrition and dietary EXPERIENCES fads. 'TEACHING RESOURCES Fergrzat.NutritionUSDAFleckpp. Pamphlet,and Misi.mforraation." Simko, "Food "Combating Facts vs. n, 56, 58- , May-June 1972, NewspaperFood.and pictures.Fallacies." and magazine articles OVERALLOBJECTIVES:CONCEPTS: Management of Time, Space and Equipmant: Management of Time, Space and Equipment: Applyto minimize the principles time and of energy selection, required for meal UseOrganization and Care of EquipmentWork Areas arrangement, and organization prer-..ration tasks. of eqUipMentH efficientOrganizein variouslyBEHAVIORAL equipmentperformance shaped forthe OBJECTIVES kitchensof tas basicequipment:Use flannelkitchen boardshapes or and transparenciev, placement ,f LEARNING AND EVALUATION EXPERIENCES to illustrate large Transparendies:Shapes.* 3M, Kitchen TEACHING RESOURCES Participate in a buzz session to analyze2:1. L.U ShapeShape t:,e 4.3. OneTwo wall kitchen Flannel Board oflocate equipment:tasks thelisted work below areas and needed respond2.1. inCleaningPlanning foods near the major iscussun to 7.6.5.4.3. Washing StoringEatingCookingMixing dishes andfoods measuring andextendedimprovingSketch position your experience its ofkitchen organizationwork areas.at home and and use identify this plan the in Propose a plan for shape an smallDemonstratefor utensilsappliances. the and use large and careand FormableTour :statementsequipmentthe homemaking (utensils, about department storage large of andand equipment observesmall appliances)- thebased avail-. on Makeequipmentyour a observationslist andof factorsutensils to in remember a kitchen. when Discuss. Include: storing Homemakf.agrev.Cronan.--:xtdAtwood., ed. Foods in , pp.. 58-. CONCEPTS: Management of Time, Space and Equipment: Use and Care of equipment 22 OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Applyto minimize the principles time and of energy selection, required arrangement, for meal preparationand organization tasks. of equipment LEARNING AND EVALUATION EXPERIENCES TEACHII G RESOURCES 4.3.2.1. FrequencySize TaskPlace of to toutensil be ofbe accomplished useused areasGivenRead selectedtoa numbersave timereference of kitchenand energy. on utensils,kitchen5. Age storage. store and height then inof family members HomemakingMcDermottI, 332-342. and for Nicho. Teenagers, as, Usingofthe foods: useavailable and care small of theappliances, equipment2.1. demonstrateMilkWaffles through shake in preparation inwaffleby blenderteams iron demonstrateObserve(range, a home refrigerator).the economistuse and care from of a 3.autility largeCrepes appliancecompany in electric skillet CoMplete an assignment on Power company home economist. forSelect given appropriate tasks. equipment theGivenclass.cleaning unit a listkitchena large of preparationtheappliance equipment attechniques, homewhich and best reportrhoose performs tofrom HomemakingMcDermott andfor Nicholas,Teenagers, the task. 4.3.1.2. WhipCorePare Baste Include the following: 8.7.5.6. BeatSliceFold Strain 6th ed., I, 405-406 CONCEPTS: Management of Time, Space and Equipment: OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Applyto minimize the principles time and of energy required LEARNING AND EVALUATION EXPERIENCES selection, arrangement, Measurements for meal preparation tasks. and= organization of equipment correctDefine termstechniques. and apply literature.andRead abbreviations: selected references commonlyused to study equivalentleasures in food preparation. Eomemaking,Barclay, 3rdet al.,ed., Teen Guide to TEACHING RESOURCES newrelatedRead to ayou. torecipe mixing to techniques.be used Add other terms as yoU proceed in class and Reep a diarrof terms identify through terms ModernMcDermott,pp. Living,478-479 et pp..al., 223. Food-232 for the unit. Homemaking,64.Cronan and Atwood,rev'ed., Foods -in pp 58 andObserveequivalent.Given dry' aaingredients listteaCher:demonstrate of weights and how measures, name the to measure liquid Practicesimpleused. recipe.. measuring liquid properly and write the procedure and ory ingredients for a chartHonequipment:Andmeasuringdepartment:and'analyzeVisit the eqUipment learning by fUnctions.completing the display resource center in the homemaking a teacher-preparedof improvised Display chart. people.creaseGiven athe recipe ingredients for four so the recipe will servings of a given food, in- serve eight pp.andCarson 524-548.Prepare and Meals,Ramee, 2ndHow ed.,you Plan 23 24 OVERALLCONCEPTS: OBJECTIVES: Management of Time, Space, Applyto minimize the principles time and of energy required and Equipment: Measurements selection, arrangement, and organization of equipment BEHAVIORAL OBJECTIVES LEARNING AND EVALUATION EXPERIENCES servings of for meal preparation tasks. TEACHING RESOURCES Readpeople.decreaseGivenequipment and astudy recipe theto cookingredientsselected for recipes. six references on recipes and so the recipe will serve thre a given food, methodsIdentify of propermeasuring. equipment and View selectee filmstrip. MeasILrAtFilmstrip: Accurately. McGraw Hill, measuringViewto showa demonstration with recognition various including' ofequipment- these improperimproper2.1. Use ShakingUsing methods,liquid salt cup shaker in container a checlicsheetmethods of such as 5.6.4.3: Measuring UsingMeasuringMeasuring china liquid flouringredient cup insteadby dippingfilling in of ofmeasuring measuring spoon to measure dry ingredients regular cup in bagcup completely teaspoon cup instead CONCEPTS: Mcmagement of Time, Space, and Equipment: Measurements OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Applyto minimize the principles time and of energy selection. required arrangement. for meal preparationand organization tasks. of eauloment LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Divide into pairs and measure several dry and liquid. Homemaking,Barclay, et 3rd al., ed., Teen pp. Guide 478 to ingredients. Examples:3.2.1. 111 cupcupteaspoon floursugar salt 479 5.4.6. 111 tablespooncup milk baking powder1/4 cup shortening listEveuate of criteria.partner's performance 8.7.by 3/41/3class cup developed raisinsbrown sugar

25 CONCEPTS:OVERALL OBJECTIVES: Management of Time, Space, and Demonstratefood and equipment. the use of safety and sanitation Equipment: Safety and Sanitation in the Kitchen practices in the management of TEACHING RESOURCES preparation.andRecognize safetyBEHAVIORAL andhazards avoid OBJECTIVES in health food Viewgroups.Sheet" selected for home filmstrip. and class use by brainstorming in LEARNING AND EVALUATION Compile a "Safety Check EXPERIENCES SafetyFilmstrip: in the McGraw-Rill, Kitchen. Listas: some ways fires could occur in2.1. A pandish of cloth fat on highrange heat the kitchen, such Observe a kitchen with safety hazards4.3.5. CvenA Fanrecipe andspill-overshandles on range extending write Describesanitation the andimportance safety inof the Listensolutionssanitary to atopractices persan hazardous from in situationsfood:handlingthe health and department discuss develop a Resource person. kitchen. Viewchecklistreferences charts for onand sanitarypossible discuss: practicesdiseases.1. in Results the of botulism Read selected kitchen. Homemaking,Cronan100-101 and Atwood,rev. ed., Foods pp. in Relate the consequences of Participate in a skit illustrating3.2. Causes common forof trichinosisdysentery food handl andneglect safety of sanitationin the kitchen. _and errors, such as 4.3..1.2. FingersTasting WipingLicking handsinfrom fingers hair, stirringon dish towelsspoon then .on food OVERALLCONCEPTS: OBJECTIVES: Meal Planning, Serving and Etiquette Demonstrate comprehension that preparing and serving food can be a creative Develop andBEHAVIORAL use a plan OBJECTIVES of and satisfying experience. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES workgroup for laboratory individual experiences. and Readthedevelop selectedplanning a planning referencessheet: sheet on for work class2.1. simplification MenuMeal use. pattern to Include on McDermott2ndPlanCarson. ed.,and and and Preparepp. Nicholas,Ramee,'Abw-YOu 388-404 Meals, 7.6.5.4.3. Names MarketTableEquipmentRecipes and settingorder- todutiea to follow usesketch of group members Homemaking6th ed., I,for 377-378 Teenagers, :. members.Demonstratecooperate withability other to unit teasing,Role play being common selfish disagreements with equipment, 8.in Time-worklaboratory, and takingschedule such as Formulaterotatesessionsupplies duties. forato list kitchen.working of responsibilities in groups. in a buzz Discuss solutions to problems. Devise a way to CONCEPTS: Meal Planning, Serving and Etiquette 28 OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Plan, prepare and serve attractive meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES InfluenceeatselectionIdentify ar4 enjoy,the ofthe choicethe factors foods and whichwe Readinfluence selected food reference choices tosuch identify as:2.1. NationalityReligion the factors that Foods,Cronin pp.and 10-24Atwood, First haveservedParticipate influenced at home. in athe class selection survey ofto3. theselistCulture specialfoods. foods Determine some of the factors that Participate in class discussion4.3.2.1. Heritageto DiabeticTraditionalAllergy define: Identify considerations for StudyList reasons a selected on chalkboard menu planning why: 2.1.check People list eat which differentsame in-foods foods Barclay, et al., Teen Guide to ningcombining menu. foods when plan- A-cludes MEETS theNUTRIIIIit criteria: REQUIREMENTS2.1. FulfillmentBalance of nutrientsof basic four food groups daily 404Homemaking, 3rd otd., pp. 400- B. OFFERS VARIETY WITHIN MENU1. Balance and contrast of spicyandrecommendations and sweet bland, flavors tart CONCEPTS: Meal Planning, Serving and Etiquette OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Flan, prepare and serve attractive meals. LEARNING AND EVALUATION-EXPERIENCES TEACHING RESOURCES 3..Occasional2. Limited number use of complementaryandcabbage, apples, flavors fish) cauliflower (pork and cheese) strong flavors (onion, 7.4.6.5. ContrastHarmony BalanceVariation of ofof colors ofsofthot shapes andand cold solid,and sizestextures rough and smooth C. OFFERS VARIETY FROM MENU TO2.1. 8.MENU VariedCreativeNo repetition methods use of ofof foods onepreparation foodand leftovers (fried, braised, 54.3. VariedUse of formsnew foods of one and food recipes (wholeLimitedapplesauce,baked) raw repetitionapples, apple dessert)of foods in one day D. CONSIDERS FOOD BUDGET 2.3.1. Use Use of of sale leftoversseasonal foods and plentiful foods planningFind pictures in check which list illustrate and design 4.principles Usea bulletin of canned, of board.menu frozen, or freshrecipe (depending and expense) on Bulletin board. 29 30 OVERALLCONCEPTS: OBJECTIVES: Meal Planning, Serving, and Etiquette Plan, prepare and serve attractive meals. basicApplyand familyneedsnutritionBEHAVIORAL ofmembers individuals principles OBJECTIVES through to writeView filmstrip:a summary. Planning Meals f Nutrition and LEARNING AND EVALUATION EXPERIENCES PlanningFilmstrip: Meals McGraw-Hill, for Nutrition. TEACHING RESOURCES menu planning. cationAnalyzeindividuals. of menus nutrition previously principles planned to to:determinevarious groups appli- and Discuss the factors in our choice4.3.2.1. Age Sex ofAmountHealth foods, ofconditions suchphysical as: exercise sionRead groupsselected to referencescompare the and food divide1. A football into small player discus- and a young secretary requirements of: HomemakingMcDermottpp. 362-365. and for Nicholas, Teenagers, Discuss special diets with a dietitian3.2. A 25healthy year following oldperson and, aand an one85 yearwithhealth olda specialman problem Resource Person. menuswithSelectclass-presentation. tothe ameet problem.dietary the needsproblem for from one aday given for alist person' and plan List of dietary problems. CONCEPTS:OVERALL OBJECTIVES: Meal Planning, Serving and Etiquette Plan, prepare and serve attractive meals. mealRelate service BEHAVIORALbasic toprinciples table OBJECTIVES setting. of equipmentsettings,Observe a inteacher the department. demonstration on appropriate table LEARNING AND EVALUATION EXPERIENCESStudy simple table settings using the Department equipment. TEACHING RESOURCES Displayin serving skill food and graciously.confidence PracticeSet a table. simple family meal service. View selected filmstrip. Barclay,ServingFilmstrip: Meals et McGraw-Hill, al., Attractively. Teen Guide Discussfor serving why the meals: following guidelines3.2.1. RefillingPlacing are acceptable and cups removing and glasses beveragesplates from from fromthe the rightthe left right to Homemaking, pp. 446-469. decorationsRead selected for reference a simple andmenu. plan5.4. tableAvoidingPassing setting foodstacking from and usedleft dishesto right at the table Homemaking,Barclay, et 3rd al., ed., Teen pp. Guide 375- to Acceptdecorationsthe theclass responsibility commentsat your homemade for forby tablefamilyseveral setting members. days. and table Report to 377. 31 OVERALLCONCEPTS: OBJECTIVES: Meal planning, Serving and Etiquette Plan, prepare and serve attractive mats. mannersDemonstrateBEHAVIORAL for variousacceptable OBJECTIVESoccasions. Demonstrate socially acceptable methods1. Holding for: a knife and fork when cutting LEARNINGmeat AND EVALUATION EXPERIENCES 2.6.5.4.3. Eating ConsideringPlacingBatteringUsing soupthe silver andnapkin others breakingat the end a rollof the meal acceptableParticipate manners in role-playing in the following situation2.1. PicnicCookout situations: identifying, Givesituations a skit showingoccur: what to do 4.3.when FamilyRestaurant the meal following 4.3.2.1. YouSomethingA fork wouldhave is alikeis droppedhair passed a orserving on seedwhich the inof flooryou located youra fooddo mouthnot acrossthat like is the table OVERALLCONCEPTS: OBJECTIVES: Principles of Food Preparation: Milk Group Analyze and apply principles related to food preparation. Applyin the scientificBEHAVIORAL selection principles andOBJECTIVES prepara- Repond to a pre-test. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES -dishes.tion of milk and cheese Read selected references on types of milk PlanCarson and and Preparelleals, Ramee, How You 2nd Observe a display of types of milk:1. Whole ed, pp. 239-250 4.3.6.5.2. CondensedSkimmed DriedEvaporatedButtermilk ingSample homogenized milkfrom -wholethree unmarkedmilk, another7. pitchers Fortified skimmed (one 2% milk, contaifat the(Example: - SealtestLively) Light 'n Completesample.non-fatlast a mixturedry a-chart milk). of comparing half whole the milk nutritive and half value instant of the Discuss tabulated opinions. Write opinion of taste for each National Dairy Counc Viewvsrious:formeevaporatedneeds. a demonstration milk of Milk on in reconstituting relation to personal dried milk dietary and Determine the cost of each form of milk. TeacherComparison CardS= CONCEPTS: Principles of Food Preparation: Milk Group OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Principles of Food Preparation: Milk Group: Protein Group Analyze and apply principles related to food preparation. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES ParticipateRead selected in referencean experiment on animal for two feeding. weeks using two TwoAnimalNationalfor white the Feeding Dairy Classroom.rats Council,andDemonstration cage weightwhiteThenkers.and crackers, reverseasrats well which the asand smoothnessweighdiets give theandthe same.noteotherand glossinessthe rat change.) water ofand fur. crac- Weigh the rats and note the difference in (Give one rat milk equipment. Stales. eachvariousExaminestatementsfor age.Milk," stagesa bulletin ofwhich ofnutritive the displaysboard, family needs"You healthy-looking life Neversupplied cycle Outgrow andby milkpeoplewritten Your for Needat ComparisonNationalBulletin board.Dairy Cards, Council, Sets 1, 2. Vie4Viewrespond'to'teahher aselected demonstration transparency questions.of, milk on cookeryprotein whichcookery illustrates and Transparency:Cooking Principles. Nasco, oneListofthe milkother aeffect number cookery girl of of andheat observed.dishes Chooge and containingwrite one dishstatements tomilk. prepare. on principles Work with McDermottBomemakinfor and Nicholas, Teenagers, preparationExamine various of cheeses. methods of dietaryandDisplayExamine soft. formsfunction,of and of:.cheese-,representingtaste. each hard,' semi-hard, Taste each cheese and'discUss the use and Types3rd of ed., cheeses. p. 363, OVERALLCONCEPTS: OBJECTIVES: Principles of Food Principles of Food Preparation: Protein-Group Analyze and apply principles related Preparation: Milk Group: Protein Group to food preparation. BEHAVIOR AL OBJECTIVES Performlow temperature experiment: and Melt LEARNING AND EVALUATION EXPERIENCES a small amount at high temperature. a small amount of cheese at Kitchen facilities. TEACHING RESOURCES ListasionsObserve number on appearancecheese of dishes cookery. and containing taste of both. cheese. Write conclu- Working Kitchen facilities. withreportSeleCtcheeseprinciples a partner) dish.experiencesone ofor proteintwochoose recipesin class.cookery, one dish to prepare. to prepare at home and prepareHand evaluate Using Applyselection principles and preparation. in the ResearchandRelate preparing experiencesavailable meats. information in circular related response in buying prepare a report on an assigned topic of to proteins proteins. Magazines,Filmstrips,HEWavailableResource Bulletin, and center resources:Tapes, Eome Pamphlets, to EconomicsSlides, include Books, completeGiven a listor incomplete. of protein foods, classify Review functions of proteins. according to pp.PlanCarson,Learning 56-57. and andPrepam Packages. Ramee, Meals, IkmrYou high,Identify moderate a given or lowprotein in cost.as WriteComputepapersuchConsult besttoas: the compare Chicken,buys. thecost :localmarket ofthe cheese,one costs serving ofhamburger, protein-rich of each steak foods) or food section of the news.- food. and fish. LocalLocal newspaper. market. 35 CONCEPTS: Principles of Food Preparation: Protein Group OVERALL OBJECTIVES:BEHAVIORAL Analyze OBJECTIVES and apply principles related LEARNING AND EVALUATION EXPERIENCES to food preparation. TEACHING RESOURCES andApply preparation principles to of eggs. selection Readofcharts eggs.selected showing references nutritive on value, egg cookery grades, and and complete uses ed.,PlanCarson pp.and and 251-255.Prepare Ramee, Meals, How You 2nd ObservecussViewseveral usesdemonstration and gradesof participatedifferent of oneggs breakinggrades. inin demonstratingand anout egg. of shells several and dis- Examine makingMcDermottBarclay,I, 450-456, for and-Nicholas,etTeenagers, al., Teen 6th GuideHome- ed., to Writereferenceproperlymethods an of explanationcooked cooking and eggs. overof the cooked principles eggs, Readof protein selected Observe characteristics of Barclay,413Homemaking, et al.,3rd ed.,Teen pp.Guide 407- to cookery: 3.2.1. ProperCheese cookingrequires of low meat heat is toessentialnutritive prevent tostringiness value itsretain 413.Homemaking, 3rd ed., pp. 407- 5.4. MilkProtein is cookedin eggs at is a morelow temperaturetenderscorchinglowappeal; temperaturewhen (Juicy, tocooked prevent tender,at a flavorful) OVERALLCONCEPTS: OBJECTIVES: Principles of 'Food Preparation: Analyze and apply principles related to food preparation. Neat Group. Applyin selection scientificBEHAVIORAL and principles preparationOBJECTIVES Researchstorage referencesand preparation to find of informationmeats, chicken on selection,and fish. LEARNING AND EVALUATION EXPERIENCES PlanCarson and and Prepare. Ramee, Heals,How You TEACHING RESOURCES ofmeat, chicken and fish. Filmstrip:Resourcepp. 264-272. Center Swift materials. and Co., meatsViewparts,Observe selectedon to overheaddifferent compare filmstrip. projectdr. amountcuts of of meat connective to identify tissues structural and List suggestions for buying How To Buy Meat. offatty, the bone. tissues, and to note the,I. shape Compare and vealcondition and beef for color,conditionCompare size chuck of and bone, and sirloinfat distribution, for bone shape and Examples: points.View selected transparency and write summary of main connective tissue Cooking'Principles.Transparency: Nasco, braise.definitions,Completeeach method checklist suchand giveas to pan-fry, identifyreasons roast, forcooking selections. broil, terms and and Suggest a cut of meat to be prepared by Handout 37 OVERALLCONCEPTS: OBJECTIVES: Principles of Food Analyze Preparation:and apply principles Meat Group related to food preparation. BEdAVIORAL OBJECTIVES meat:View a demonstration of various methods of cooking LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES 4.3.1.5.2. PanFryingBroiling RoastingBraising broiling Viewstewing student chicken. demonstrations of 7.6.frying, Making broilinga meatstew loaf and Demonstrateration of meat,skills chicken in prepa- and WorkingResearchfoods: into teams,find ways plan of and using prepare ground the meat. following Department Resource Center fish. Evaluate finished product and discuss.3.1.2. BakeGround Barbecue a portionmeat a inpiece ofthree aof fish wayschicken CONCEPTS:OVERALL PrinciplesOBJECTIVES: of Food Preparation: Analyze and apply principles related to food preparation. Fruit and Vegetable Group andApply preparation principlesBEHAVIORAL to of fruitsOBJECTIVES selection ofRespond principles to pretest involved to determinein fruit andpresent vegetable understanding cookery. LEARNING AND EVALUATION EXPERIENCES Pretest. TEACHING RESOURCES and vegetables. vegetables.andStudy to correctselected misinformation references to concerningexpand present fruits knowledge and Carsoned.,Plan pp.165-192.andand PrepareRamee, HowMeals, You 2nd Readselecting selected specific references fruits and and set vegetables. up criteria for 388.toBarclay, Homemaking, et al., 3rd Teen ed., Guide p. Givencriteria.Fromthe aqualitya displaylist ofof of tenindividual fruits fruits and anditems vegetables, ten by vegetables, the developedevaluate name CarsonFruits and vegetables.Ramee, How You bythe consulting basic nutrients references. supplied by each. Verify results Barclay,Plantoed., Homemaking,and pp. etPrepare 165-168, al., 3rdTeenMeals, 182-183.ed., Guide 2nd pp. Workfoods: in teams to compare nutrients of the following ComparisonNational427-433. Dairy Cards, Council, Sets 1, 2. 5.4.3.2.1. BroccoliPeachAppleWhiteBanana versuspotato versus versus pearorangeversus apricot peas sweet potato 6. White beans versus green beans 39 40 CONCEPTS:OVERALL PrinciplesOBJECTIVES: of Food Preparation: Fruit and Vegetable Group Analyze and apply principles related to food preparation. BEHAVIORAL OBJECTIVES 9.8.7. OthersCarrotsPumpkin versus greencorn beans LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES WordconsumerIdentify Square" decisionsat in least a selected 25that of are theexercise. concealedfactorsaffecting in the "Magic fromPackage:AEU, A.Home to Vegetables Z.Economics and Learning 'Fruits Visit local food stores: 2.1. Observe packagingdisplays ofand fresh storing fruitsand ofnote freshand prices. vegetables fruit Explain why prices vary,., Local markets. 3. Select a number of fresh fruitsdecisionExplaintheand vegetables.consumer'sand thevegetables.to buyfactors decisionthese that choices_ to would purchase. influence your Tell how this can influerice Viewin selectingClasstoon. fruits and vegetables. Summarize the basic considerations Andcast.Classtoon: "Selecting Fruits Vegetahles,!' Co-ed :Fore- View.following: selected transparencies. 1. Effects of heat, cheniCalaof vegetables Write sUmmarieson and light on color ProtectTransparencies:Color inVitamin Foods. Content,Nasco, 'Mevelopra.products. Score card for evaldi 2. Nutrient retention throughoxygen4 protection:against moisture, and beat, quality;of-cooked OVERALLMODEM Principles OBJECTIVES: of Food Preparation: Fruit and Vegetable Analyze and apply principles related to food preparation. Group BEHAVIORAL OBJECTIVES Read suggested references on vegetable preparations._, LEARNING AND EVALUATION EXPERIENCES toBarclay, HoMemaking, et, al., 3rd ,Teen ed., Guide pp. TEACHING RESOURCES ed.,Plana:adCarson427 -438. pp. and 165-192.Prepare Ramee, MealsNov You 2nd discuss.cannedPrepareproducts. vegetables. a vegetable plate using fresh, frozen and Use score card to evaluate quality of Compare prepared vegetables and principles:Observe a demonstration emphasizing1. Nutrients the folloWiiii are preserved by thequantity decrease of cookingof (a) liquid, (b) amount of cut- 2. Firmness or shape retention lengthsurface,and the of pleasant (c)time length exposed of tocooking air. time and (d) , ,3. All vegetables are cooked by the methodsnutrientssavepreservedflavor nutrientsthat of are whenmild used withthevegetables in methods thecooking exception isof vegetables. retainedpreserving of (a) and/or cookingandkeepleaving (b)the the leavingvegetablesuse greenthe of lid acolorthe largeroff classedlid inthe offamountgreen first asthe strong vegetables, ofentirefew water minutes flavored. cooking when and to time 4. Vegetables classed as strongless flavored strong developflavors when they. are cooked in 41 42 OVERALLCONCEFTS:Principles-of OBJECTIVES: Analyze Food Preparation:and apply principles Fruit and related Vegetable to foodGroup preparation. BEHAVIORAL OBJECTIVES (c)(a) forlarge a shortamounts time. ofLEARNING water, (b)AND with EVALUATION the lid off EXPERIENCES TEACHING RESOURCES 5. thetooliveGreen escape, solublefirst greenvegetables fewand byacids minutes(b)(a) are willleaving prevented tonot allow thebe in coverthefrom contact volatile changingoff durin-gwith acids tothe by a short time so vegetableView a demonstration cookery: cn the following principles of green color long enough to change it. HomemakingMcDermott and for Nicholas, Teenagers, 2.1. Aresultversus rawgreen vegetable ofone vegetable improper that thathas thatcooking losthas has beenbright been cut' greencooked and color storedproperly as a I, 480-521 stration.List summary statements on chalkboa=d from the demon turnedproperly brown. versus one with surfaces that have Taste'and-evaluatefruitsPrepare forfresh a saladfruits workingsaladon with1. Compatiblecanned, inthe teams. following dried, flavors and' merits: frozen Teacher 5.4.6.3.2. SaladVariety ContrastPieces dressing oflarge ofshapes texturescolors which enhances'flavor enough to be identified Principles of Food Preparation: Cereal and Bread Group OVERALLCONCEPTS: OBJECTIVES:BEHAVIORAL Analyze OBJECTIVES and apply principles related LEARNING AND EVALUATION EXPERIENCES to food preparation. TEACHING RESOURCES rationApplyin the scientificof selection cereals. principles and prepa- tionTasteestimate provided several cost bycooked per teacher serving cereals. about of eachcereals. based upon informa-- Name cereals and ReviewtheSurvey ready..toprice references supermarkets of each-eat to cerealcereals compareto make andwhich estimates. awhether list are ofsold the the locally. label uncooked con- and Note Developortainsinstant "made the a fromwithchartwords: wholeready-to-serve to "refined," compare grain." the "restored," cereals. cost of precooked "enriched," or Consult selec- PlanCarson and and Prepare Ramee, Meals, How You 2nd Usepreparation correct techniques of biscuits. in the Observeted reference. the following experiment:2.1. To 1 cup hotsour water milk add 1 teaspoon bakingsoda powder ed., pp. 301-311. WatchIdentifydiscuss.State a conclusionsdemonstration and define which techniquesof makingapply torolledinvolved biscuit biscuits. in making mixing and biscuitsComparebiscuits. thatthe costare commerciallyof biscuits madeprepared. in laboratory with Planed.,Carson and pp. andPrepare 524-528. Ramee, Meals, How You2nd 43 OVERALLCONCEPTS: OBJECTIVES: Principles of Food Preparation: Cereal and Bread Group Analyze and apply principles related to food preparation. BEHAVIORAL OBJECTIVES biscuitsList a number for flavor of ingredients and novelty. which could be added to LEARNING AND EVALUATION EXPERIENCES Include: TEACHING RESOURCES 5.4.3.2.1. PatSliversBitsGratedPoppy of of orbutter cheeseofbacon other ham or orseeds jelly sausage for center PracticenoveltyWorkingimprove ingredi...nts. in makingon teams, time, hot andprepare biscuits skill. biscuits at home containing attempting to CONCEPTS:OVERALLOBJECTIVES: Principles of Food Preparation Analyze and apply principles related to food preparation. :Use skill and BEHAVIORALconfidence in OBJECTIVES "iew selected transparency. LEARNING AND EVALUATION EXPERIENCES Summarize findings. Transparency: "Foods and TEACHING RESOURCES planning and preparing meals. Viewteacher. suggested filmstrip. Respond to questions from Meals.Nutrition,"Co.,Filmstrip: Organizing Co-edMcGraw-Hill andForecast. Preparing Book rationparty.Work in of a enoughgroup toof plana specific and prepare food tofood serve for entirea class (Each group assumes responsibility for prepa- ed.,PlanCarson pp.and and1-17.Prepare Ramee, Meals, How You2nd valueEvaluateclass.)lity ofof food.partycenterpiece, regarding social preparation graces used,of food, and suitabi-nutritive AREA,Package: Home It'sEconomics Time forLearning a Party. Planlunch and and prepare dinner. breakfast, Workaccording in groups to theto planfollowing breakfast, factors:2.1. lunchDifficultyThe three and dinner mealsin preparation will meet dietaryincreasesthe recommended allowances with each for teenagers. 4.3. Meals includegive opportunities some convenience tovegetables,ciples experience.apply foods. ofcertain foodeggs, preparationprin- cheese, meat, of cereals,and quick milk, breads Analyzeaand equipmentwork formulate thesheet activities needed, which a list includesand ofinvolved timetasks theschedule. toin menu, bemeal included. marketpreparation order, Develop CONCEPTS: Principles of. Food Preparation OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Management of the Food Dollar DemonstrateAnalyze and theapply ability principles to manage related to food preparation. LEARNING AND EVALUATION EXPERIENCES fimily food expenditures to obtain optimum nutrition. TEACHING RESOURCES Prepare,forRead evaluation Selected serve referencesandof preparedevaluate and meals.the develop three ameals. score sheet Homemaking,174-204.Cronan and rev.Atwood, ed., Foods pp. in Preparedifficultiesreaction and to serve theorally newa new tofood. foodthe class.at home. Report successes and Write your Illinois Teacher, Nov. Dec. fluenceIdentify the factors cost ofwhich food in- PlayReadfoodnoting the selected thegame cost"Supermarket references of the food. Rummy"and discuss 'in which. services you createandcombinations that constitute balanced meals while-, Lewis,1969, et al., Family Meals sp. 72. conveniencescluding: that influence the 3.2.1.price PackagingTransportationProduction of foods, and in-advertising McDermottHomemalcing'forend6th Hospitality, ed., and I; Nicholas, 357-360 Teena_gers. pp. 43-52. 7.5.4.6. SupplyGradeConvenience Seasork and demand -377.Homemaking,Barclay, et al., Teen Guide to 3rd ed., pp. 375- Makeitnamefrom isa of onelistleast the season of food,expensive foods of ,indicate whichthe in year yourvary theto considerably-area. another.time of theBeside yearin price'the When CONCEPTS: Management of the Food Dollar OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Management of the Food Dollar: Demonstrate the ability to manage family food expenditures to obtain optimum nutrition. LEARNING AND EVALUATION EXPERIENCESFood Buying TEACHING RESOURCES labels.tionIdentify stated and oncompare a variety informa-' of I andwaysinformationnumberCheck quality to labels storeof servings,of on it.onproduct. labeling packages. ways and to packaging.prepare the food, and Compare brands for cost per pound Read selected referencesLook for information about Homemaking,CronanLabels and pp.Atwood, 216-228. Foods in Association.vices,Home.Pamphlet: Economics- National-Canners It's on Consumer the Label, Ser- Viewenriched,Write suggested definitions restored, transparency for: additives. variety, on labels. fortified, grade, Discuss definitions WhatTransparency: It Needed Nasco, loma Can Label. methodssameinformationObserve foods of a labeling. displayand/or found severalonof fourfood grades.differentcontainers brands showing of variousthe Complete a chart to compare oneLabelsfood.Cans, food. frompackages four andbrands bottles of of stores.Examinefoods inprices different of similar types of aVisit thosenumber a that supermarketof similargive trading foodsby teams stampsin severalto compareand thosemarkets the that pricesincluding do not.of afluenceIdentify family thespendsfactors amount on that food.of moneyin- Discusson food factors than another: why one family would1.2. Number Timespend andin more familyenergy money andavailable ages of members Ammemaking377.Barclay, et al., Teen Guide to t 3rd ed.. . pp. 375- 3. Food preparation and marketing skills 47 CONCEPTS: Management of the Food Dollar: Food Buying. 48 OVERALL OBJECTIVES: Demonstrate the ability to manage family food expenditures to obtain optimum TEACHING RESOURCES nutrition. BEHAVIORAL OBJECTIVES 4. Ability to use management principlesequipment andLEARNING AND EVALUATION EXPERIENCES YourBulletin: Food MoneyDollar, Management: Household Explainfamily's in income,writing the smallerstatement: is6.5. theFamilyUnderstanding proportion food preferences of nutrition The 'higher a Finance Corporation moneyPrepareonincome, food. spent bulletinthe for greater food board whileis -the "To proportion Market, To of money spent the lower a family's Market." Bulletin board captions:Directions: Use a picture of a1. shopping3.2. Make CompareMake a aspendingcart marketprices with listplan andthe quality YourBudgeting.Bulletins: Money's USDA: Worth Family in. Foods. Food. Developshoppingin the and variousfor use selected criteria food groups.items in Participatepractices.shown on shopping. in the discussion asyselectedslidesare4. Read labels -. List guides to improve shopping. Be:aletterSlides:, Cornell Shopper. University. without.usingRole oneplay person making shopping a shopping with list. a shopping Present a: list.-and-one Agriculture,Bulletin:Food Shopping U.The TheS.Tips.Family Dept.Family Circle,of Buy- Management of the Food Dollar: Food Buying OVERALLCONCEPTS: OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate the ability to manage family food expenditure to LEARNING AND EVALUATION EXPERIENCES obtain optimum nutrition. TEACHING RESOURCES Relatepractices.etiquette basic to rules shopping of etiquetteComplete aon chart the followingwhich reflects points: 2.1.appropriate ShoppingProper dress withshopping forsmall food children shopping Homemaking,pp.Cronan 211-212 and rev.Atwood, ed., Foods in 4.3.6.5. OverThoughtless DeterminingWhat charging to do shoppers ifquality you find (socializingof fooddamaged itwithout food in in damaging aisles) the View selected transparency on shopping7. Shopping with pets store etiquette FoodClasstoon: Buying. Co-ed Forecast, advantagesoutletsIdentify and various of analyze each. food the List the various food outlets in3.2.1. community SupermarketBakeryNeighborhood store such as: Give advantages and disadvantages5.4.6. Meat,Specialty Producer seafood, food andstore vegetable markets of each. 49 CONCEPTS: Management of the Food Dollar: Food Buying: Food Storage OVERALL OBJECTIVES:BEHAVIORAL Demonstrate OBJECTIVES the ability to LEARNING AND EVALUATION EXPERIENCES manage family food expenditure to obtain optimum nutrition. TEACHING RESOURCES stated.relevancycordingEvaluate to advertisements ofaccuracy information and ac- outlets.Study advertisements in newspaper of prices at various Develop a chart to make comparisons. Determine"special" when including a "special" such pointsis a 2.1.good as: PreparationFamily food likesbuy. time Define View and discuss the film "Consumer4.3. NutritionStorage Protection." space provided by food Coronet films. Consumer Pro- mentsleadingSelect from and amagazines food share advertisementon it and with newspapers the class. television from an overhead that is mis- View advertise- Magazinepings.tection. and newspaper clip- :formation:dentify sources on food of buying.consumer aboutandViewprojector. pamphlets foodand studybuying that display- :Developaid the,of bulletins, aconsumer list of inpurchasingnewspaper, making choides books Identify valid information given. Bulletins,and pamphlets. newspaper, books informationtelevisionParticipatecriteria. programs toin consumers.circular in coiamunity response tothat 'name give valid radio :and CONCEPTS: Management of the F Dollar: Food Buying: Food Storage OVERALL OBJECTIVES: Management of the F Demonstra . . e the ability to manageDollar: family food expenditure to obtain optimum nutrition. Food Presevation TEACHING RESOURCES ...BEHAVIORALpreventionDevelopthe OBJECTIVES storage criteria of ofspoilage foodsto use forand in the volvedclass.Read selectedin storing references food. to research principles in- LEARNING AND EVALUATION EXPERIENCES Write findings and report to IShank,Modern et al., Meal Guide pp. to94 -114. retention of food value. qualities.Developty of foodsa chart for indicating retention kitchenof nutritive storage and-aesthetic of a varie- StoreStudy groceries bulletin purchasedboard, "Store for ait planned Right." meal in the Right.Bulletin board: Store it Developfoods forability present to and futuref. conserve' ViewRespondsuggested selected to locationsquestions filmstrips inasked theon: bykitchencanning teacher. unit.and freezing. HomeFilmstrips: Canning,Canning Ball Tomatoes,Green. Brothers, Beans. Home andStudy Home materials Canning andof Fruitsselected and references: Vegetables. Freezing Food Barclay,HandoutsCanning Jamset al., and TeenJellies. Guide to Developof freezing a list and of canningprinciples foods. for principles and methods U.FreezingHomemaking, S. Dept. Food, of-p. Agriculture, 435-::-#188. #189..andService,Clemson Vegetables, 'University Home Canning H.E. Extension Bulletinof Fruits OVERALLCONCEPTS: OBJECTIVES: Careers and Occupations in Foods and Nutrition Explore career possibilities in food and nutrition. IdentifyBEHAVIORAL opportunities OBJECTIVES avail- Read selected reference to list LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES ablenutrition.in theto highfield school of food students and Observecareers.Write the a bulletinrequirements board, and "Career the satisfactions Tree," careers in foods. and study the of the Bulletin board: Career Tree. class.Choosetunitiesbilities.Guidance one inCareer jobfood that Kitservice mayto become interestor related occupations. Examine local newspaper ads for job aware of career possi- you and report to oppor- Re. Ed. Career Kit. TheseofferTour bymayopportunities teams include: selected in foodplaces service 1.in Cafeteriasthe related community 4. Coffee shops jobs. which 480.andLewis, Hospitality, et al., Family pp. 470 Meals - Indicate rewards of food- 3.2. RestaurantsSandwich shops 7. Drive-ins 5.6. Sundry Delicatessens shops related occupations. work.workersthetions,Interview career, infringe foodschool and benefits,service satisfactions lunch to personnelhours, determine derived initial and working Otherfrom interest their'condi-"community in Report results of interviews to cliss. Resources for Foods and Nutrition Books: Basic Unit Carson,Barclay, Byrta, Marion and S., MaRue Frances Carson Champion, Ranee. Jean Brinkley,Homemaking, and Kathleen 3rd ed.W. Funderburk. New York: Webster Division, McGraw-Hill HowBook You Co., Plan Inc., and 1972.Prepare Meals, 2nd ed. New York:Teen Guide to Cronan,Cote, Patricia. Marion L., and June C. Atwood. Webster Division, McGraw-Hill Book Co., Inc., 1968. People, Food, and Science. Foods in Homemaking, rev. ed. Boston: Ginn and Co., 1968. Peoria: Charles A. Bennett Co., Inc., 1972. . First Foods. Peoria: Charles A. Bennett Co., Inc., 1971. Lewis, Dora S., Gladys C. Peckham, and Helen S The Macmillan Co., 1972. Homemaking.Hovey. for Teenagers, rev. ed., Book I. Family Meals and Hospitality. New York: McDermott, IreneIrene E.,E., liableand Florence B. Trilling, W. Nicholas. and FlorenceNewPeoria: Williams York: Nicholas. Charles A. Bennett Co.,J. B.Inc., Lippincott 1970. Co., 1967. Food for Modern Living. White,Shank, Phillip Dorothy L. E., Natalie K. Fitch, Pauline A. Chapman,Modern Meals, and Mary 2nd Suzanneed. New Sickler.York: Webster Division, McGraw-Hill Book Co., 1970. Let's Talk'About Fooct2.2nd ed. Chicago: American Medical Association, 1970. Guide to 53 Booklets, Bulletins, Pamphlets: American Home Economics Association. It'sHome TimeEconomies for a LearningParty Packages: 2010 Massachusetts Ave., Washington, D. C. 20036. Career Kit VegetablesClemson University and Fruits Extension from A to Service. Z Home Canning of Fruits and Vegetables, H.E. #189. FamilyClemson Circle University, Magazine. Clemson,' South Carolina Food Shopping Tips. 29631. 448 Madison Ave., New York, New York 10022. Money Management Institute, Prudential NationalPlaza,Household Chicago, Canners Finance IllinoisAssociation. Corporation. It's on the Label 60601. 1133 20thYour St., Food Washington, Dollar. D. C. 20036: National Dairy Council. Street, Chicago, Illinois Nutrition Alert B50 Animal Feeding Demonstrations for the Classroom. 60606. 111 North Canal U.New S.. York Dept. State of College.Agriculture. Washington, D. C. 20402. Be a Better. Shopper, #86. Superintendent of Documents Cornell University, Ithaca, New York U. S. Government Printing Office, 14850. NutritionFoodFreezingTheFamily FamilyFacts Fare, AlertFoods, Vs.Food #1 Food #188Buying Fallacies Chart Cards: Films: National Dairy Council. 111 North Canal St., Chicago,FoodComparison Illinois Models Cards60606. for Teenager Filmstrips: Coronet Instructional Films. Consumer Protection. 29201.South65 East Carolina Water St.,State Chicago, Board of Illinois Health. 60606.Food for Life. Sims Building, Columbia, South Carolina Ball Brothers Company. Consumer Service Department,Home Muncie, Canning Indiana TomatoesJamsGreen and 47302.Beans Jellies GeneralDow Chemical Mills, Company. Inc., Mealtime Focus on Can Home be Freezing.Magic. Department ConsumerMinneso-248640. 640,Education, 55440. 400 Second Abbott Ave., Road, South Midland, Minneapolis, Michigan McGraw-Hill Book Co., Inc. SafetyOrganizingServingNutrients inMeals intheand Foods AttractivelyKitchenPreparing Meals 330 West 42nd St., New York, New-York 10036. Swift and Company. How to Buy Meat. PlamlingMeasuring Meals Accurately for Nutrition Union Stockyards, Chicago, Illinois 60609. 55 56[57 Periodicals: Illinois Teacher. 342 Education Building, University of Illinois, Urbana, Illinois 61801. Scholastic Magazines, Inc. Forecast for Home Economics.IllinoisNewIllinois Jersey Teacher Teacher 07632. Nov-Dec., Sept-Oct., 1969 1970 902 Sylvan Ave., Englewood Cliffs, What's New in Home Economics. 466 Lexington"Teaching"Counting"Combating Avenue, NutritionCalories" NewNutrition York, toOct., NewMisinformation" Young York 1970 People"10017. Sept.,May-June, 1971 1972 Transparencies: 3-M Business Products Sales, Inc., Kitchen"Organic Shapes, FoodsA Box 3344, Growing St. Paul,Phenomenon" Minnesota 55101. Sept., 1971. Nasco, Fort Atkinson, Wisconsin 53538. WhatProtectCookingColor is inVitaminNeededIz:a Principles Foods Content Can Label OT-254 Scholastic Magazines, Inc., 902 Sylvan Avenue,,EnglewoOdSelectingFoods\andFood Fads Cliffs, andFruitsNutrition Fallacies New and Jersey Vegetables 07632. Buying

,;t1'"," ' Conceptual FrameworkAdvanced Unit II. I. NutritionCultural NeedsInfluences of Family on Members Family Food, Patterns and Customs III. ConsumerB.A. Competencies SelectionFood requirements of food for during special the life cycledietary needs A. Mangement of2.1. family income Principles of wise buying B. consumer protection1.4.3. PackagingAdvertisingFood quality and grades C. Consumer 1.responsibilities3.2. ConsumerAgenciesLegislation interest groups IV. Food Preparation for the Family 3.2. FoodFortificationComparison preservation shopping and additives A. Scientific3.1. principles2. ModificationofPreservation,Nutrient retention ofrecipes color, texture, flavor B. Preparation 1.skills Meat group D.C. VariationsUse of specialized in3.2. table serviceand improvised and appointments equipment BreadsVegetable and andcereal. fruit group group V. Employment Opportunities Related to FoodA. and Nutrition Opportunities B. Required skills3.2.1. and competencies KnowledgeCreativitySkill in offood andnutritional preparationartistic requirementsability 5.7.6.4. KnowledgeAbilitySkillSanitary in to food of practicesplan meal buying menus time in procedurescare and handling and table of mannersfood CONCEPTS:OVERALLOBJFCTIVES: Cultural Influences on Family Food, Patterns, and Customs Demonstrate comprehension of factors that influence food habits. InterpretBEHAVIORAL how food OBJECTIVES patterns Participate in a foreign foods tasting party. LEARNING AND EVALUATION EXPERIENCES Commercially prepared frozen TEACHING RESOURCES arefactors related and to customs. cultural theRead World." prepared material, "Differences in Foods around Develop a list of food differences. Gray,and cannedNutrition,Ava A., foods. et pp.al., 188-190. Foods ViewResearchCountries flip chart,selected on Food "Cultural referencesCustoms Influencesin tothe find U. S."fromthe originalMajor LibraryandGray, Nutrition Ava resources. A., etp. al.,285. Foods Visitcannedinsource school a supermarketofand corridor.a frozenfood. foreignand make foods a list available. of the kinds of Place on a world map. Display Discuss Local supermarket. SpecialidentifyStudyin class and mimeographed Foreignmethodseach term Terms."of bymaterials,preparation participating Pronounce, "Vocabulary of foreign spell,in a spelling offoods.and andGray, Nutrition,- Ava A., et pp. al., 286-288. Foods beeresultsdishExplore experience. to ofpreparevariety recipe atof with home.cookbooks. class. Evaluate dish and share Select a foreign HomeForeign Economics foods Press,cookbook. Inc., Books. WorkforeignDevelop within foodsa bulletina family commonly boardgroup: accepted display in of the pictures U.S. of select a country; plan HomeBulletin Edonomics board. Press, Inc., fooda menu, and decorations,customs of that and country.service to illustrate the 61 Foreign Foods Cookbook. CONCEPTS:OVERALL OBJECTIVES:Nutrition Needs Demonstrate of Family comprehension Members of food requirements for the different stages of life. IdentifyBEHAVIORAL factors OBJECTIVES that affect View chart: LEARNING AND EVALUATION EXPERIENCES "Differences in Daily Calorie Requirements Shank, et al., Guide to Modern TEACHING RESOURCES members.food needs of various family byRecall Age and and Sex." list foods eaten for last three days. - Meals, p. 21. ValueBooklet: of Foods, #72. USDA, Nutritive RezdconsumptionEstimatereferring selected calories towas referencesage, appropriate of sex, foods andon and familyforactivity determineage food and of needssex. members.if level of McDermott,for Teenagers, et al., 3rd Homemaking ed., II, foodParticipateRespond needs toof in case:a. class mother,studies discussion. a indicatingteenage girl, differences an eight -year in the - 452 -463. parenthousewifeCompareold boy, by thesummarizinga byteenage food developing needs boy, food of a avail needs, one-year-olda football chart. of each player girl, person. anda grand7- a Develop-aViewsummarizing and discuss bulletin statements. selected board tofilmstrip. show factors affecting Write BulletinFlimstriptCoUncil,:Haw board. Food Becomes You. National Dairy foodforRespond needsvarious to,studentof theage family.levels-byjisting rePorts-on:nutritiverequirements: H Discuss. xaquirements for 'for-Teenagers,'`McDermott, et al., 3rd-ea., Homemaklug II, eaCh:. 3.2.1. Young'Tepuagers children fleck466-468. ta.Nutri- 4. ,ElderlyAdults' person , lisac pp. 237-323. = ,CONCEPTS:wiERALLOBJECTIvEs: Nutrition Needs Demonstrate of Family comprehension Members of food requirements for the different stages of life. BEHAVIORAL OBJECTIVES 5. LEARNINGPregnant AND EVALUATION women EXPERIENCES Booklet: TEACHING RESOURCESNational Nutrition ofBooklet:toFoundation, Health, Better. BabyHealth. Inc., Coming. Food, a ]kE S.C. State Board NutritiveofEvaluate daily requirementsaValue lunchroom of Foods. menufurnished to determine using the the booklet, amount Booklet:Family.Corp., Food for You and Your USDA,General Nutritive Foods individualchildrenPlan and andprepare and teenagers. class a snack checklists. to be served between meals for Evaluate snack through Value of Foods. memberView selectedemphasizing filmstrip summary and points ask questionsof filmstrip. to a class orCouncil,Filmstrip: Choice. Your Food Chance National Dairy deficienciesReaddifferencesCompare selected children's in in referenceneeds. the dietsnacks and of withlistme elderly. teenagers'reasons for to show tion,Fleck, 2nd Introduction ed., pp. 305-314. to Nutri- andDiscussnursingRespond report homedietaryto toa andtapedclass. needslist interview herwith concerns at withleast thein one feedingdietitian elderly the personof aged. a 64 OVERALLCONCEPTS: OBJECTIVES: Nutrition Needs of Family Members AnalyzeDemonstrate special comprehension dietary problems of food of requirementsindividuals andfor familiesthe different and plan stages food of in life. relation to problem. BEHAVIORAL OBJECTIVES Plan q day's diet for an elderly person after reading LEARNING AND EVALUATION EXPERIENCES ModernMcDermott, Living, et al.,pp. 212-215.Foods for TEACHING RESOURCES Exploredietary ways problems. to cope with Readselected selected reference. references related to dietary problems. 466-468.forMcDermott, Teenagers, et al.,3rd ed.,Homemaking II, View pictures of babies, aged persons, invalids, foot- ModernShank, Meals, et al., pp. Guide 19-22. to nutritionalGivenball players,a description needs. and others of a sixteen-year-oldand discias individual high school ValueBooklet: of Food, #72 USDA, Nutritive weight.girl,Given aplanreduce description 2400-calorie intake of to a 1800sixteen-intake calories for year three --oldfor days..a highdiet school to lose WeightCouncil,Leaflet: Reduction. The Food Way to National Dairy whetherAnalyzeWithto illustratethe dailyfood use modelsofrequirement afood day's using models, -intake iscomparison adequate.arrange of 1800 cardsa calories.display to determine of foods ComparisonNationalFood Models. Dairy Cards. Council, weight.ationEstimate to activities,your caloric body:surface, requirements, and giving desirable consider- ValueBooklet: of Food, um, Nutritive#72. OVERALLCONCEPTS: OBJECTIVES:HutritionBEHAVIORAL Needs cc:!.. OBJECTIVES Family Members Lonstimer Competencies ApplyAnalyze knowledge special ofdietary factors problems affecting of individualsfood decisions and infamilies grocery and shopping. plan food LEARNING AND EVALUATION EXPERIENCES TEACHINGin relation RESOURCES to problem. specialListenonRead reducing and todiets evaluatedietitian, diets. and dietarymagazine doctor, supplements articles or school and and nurse advertisements respond discuss Interpret findings to class. ResourceMagazines. person. withindividualReadto discussion. dietaryselected who problems. referenceshas special to dietary plan a needsmeal insuch relation as Prepare a tray meal for an inCronan Homemaking, and Atwood, pp. 283-296.Foods Listdual factors preferences, such as time, indivi- Viewimportantallergies suggested points,presentedto wheat,film and milk, list and inon theeggs.chalkboard film. the ModernShank,Filmstrip: Meals, et al., pp. HouseholdGuide 19-24. to Finance money,choices and in energy food selection.that affect wisely.Readimportant references for consumersand identify to considerfactors thatin buying are foods )6fealsShank,Corp., 2nd ed.,Focuset al., pp. on Guide72-83.Food Dollars.to Modern Readhazards.Cite referencessituations andof impulsivemake a list buying of general and discuss suggestions the McDermott, et al., Homemaking aViewfor question good selected buymanship sheet filmstrips from in the the andteacher. food summarize markets. by completing HowFilmstrips:532-534.for to Teenagers, Buy Meats, 3rd #1, ed., 2, 3.II, Swift and Co., 65 OVERALLCONCEPTS: OBJECTIVES: Consumer Competencies APPlY knowledge of factors affecting food decisions in grocery shopping. BEHAVIORAL OBJECTIVES terms:Read selected references to identify the following LEARNING AND EVALUATION EXPERIENCES Homemaking,Cronan and rev.Atwood, ed., Foods pp. 217-in TEACHING RESOURCES 4.2.1.3. TrademarksBrandsGradesStandards 246. MakegradesameCompare a cannedlistfood the ofthat food,contents the are characteristicssuch not of aspresentthree tomatoes, different in found the peaches, other ingrades the twoor top ofpears. the YouBulletin: culture,Choose, CUSDA and Grades--ToMS-79. Help U.S. Dept. of Agri- grades.View a teacher-prepared exhibit and summarize. Make a report to 'the clss. Exhibit:U.S.Food1969 Dept. forYearbook Usof All.Agriculture, of Agriculture: U.S. Dept. of Agri- YouU.S. Inpection,,Labeling,culture,Choose. Dept. USDAof Agriculture, Grades--To and Help influencesIdentify theconsumer ways advertisingdecisions View selected film and summarize conclusions. Prepare Film:HandbookCare Coronetof 416.. Meat andFilms, Poultry, Consumer Analyzea thatundersirablelist give ofadvertisements methods no pointsconsumer for ,of consumer ofinformation. advertisements.foods. protection. Identify desirable Cross out words LocalProtection. newspapers. CONCEPTS: Consumer Competencies Apply knowledge of factors affecting food decisions in grocery shopping. OVERALL-OBJECTIVES:BEHAVIORAL OBJECTIVES Report to class on advertisements of television and LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES advertisingdescribeRespond possibleto practicescommittee effects andreports ontheir consumer. on influences: the following arrange- NewPeriodical:for in Consumer Home Economics, Analysis," April What's "Advertising Calls Define the psychological mentReadprograms.ing, of selectedmusic, block price,on reference shelves, quantity, andcolor, define seasonal containers the foods,psychological and and label- stamp Pamphlet:1968, p, 44. General Foods, peopleeffect and of theiradvertising buying. on Planeffect a ofmenu advertising using the on"sale" buying items food. in the newspaper. The following week, check the cost LocalFood newspapers.Advertising. Determine the effects ofReadCompareCompute the suggestedsame costs.the meal cost. referenceswhen the items for informationare not on sale. about Pamphlet: General Mills, packagingchoices. has on consumer packaging of food; discuss findings. Packages.HousewivesPamphlet:The How and Want 1,Lhz to ofKnow Packaging. about General Foods, What Homemaking,219,Pronan and rev. Atwood, ed,, Foodspp 216 in - 63 CONCEPTS:OVERALL OBJECTIVES: Consumer Competencies Apply knowledge of factors affecting food decisions in grocery shopping. BEHAVIORAL OBJECTIVES Exin nine marketable labels andforms. prices of one of-more common foods LEARNING AND EVALUATION EXPERIENCES Determine "best buy" for specific TEACHING RESOURCES relatedParticipatepurposes.displayed to new forin foodsettingeach packagingitem. up a "Whatrs:New" with explanations, exhibit Open cans and packagesto evalUate content Exhibit. CONCEPTS:OVERALLOBJECTIVES: Consumer Competencies Consumer Protection ApplyShow knowledgeawareness ofthat factors agencies affecting and lags food protect decisions the consumer.in grocery shopping. BEHAVIORAL OBJECTIVES analyzebyGiven brand selected to name, determine byitems grade, ifthat the and vary best by in typequality cost of by packaging,costs season, more. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Examples: 1.3.2. WhiteTomatoesString potatoes beans whichguideIdentify protectthe agenciesconsumer, the consumer.used and tolaws SelectDiscussinformationRead by an findings.topic agency and assignment lawsand researchthat toprotect identify protection the legislativeconsumer. provided. CronanMcDermott,for Teenagers, and Atwood,et al., II, FoodsHomemaking 545. in Report to class such agencies and laws as: 3.2.1. MilkFederalChamber OrdinanCe Food,of Commerce Drug,and Code and Cosmetic Act LibraryHomemaking, resources. pp. 219.222. 4.7.6.5. TruthU.Poultry S. inPublic ProductsLending Health ActInspection Service Act S.C.USDA ConsumerDepartment Marketing of Agriculture Service. Federal Meat Inspection Act ConsumerMACAPConsumer (Major Action Protection Appliance Panel). Division. presentationlocal,Respondthey playstate, to Chamberin in andprotecting sentences federal of Commerce theonagencies overheadconsumer member and projector. whobythe summarizing discussesroles OverheadResource projector.person. 69 70 OVERALLCONCEPTS: OBJECTIVES: Consumer Protection Show awareness Consumer Responsibilities Show awareness ofthat factors agencies to considetand laws inprotect food selection.the Consumer. BEHAVIORAL OBJECTIVES markingsAnalyze afound collection on foods, of labels, wrappers, and LEARNING AND EVALUATION' EXPERIENCES to legislation and TEACHING RESOURCES Participateeffectsinformation.laws protecting of inno brainstOrmingprotective the consumer. laws session for the to constumer. list the rely Make a collage of Apply criteria when shopping protectiveListRespond on chalkboard to laws.a pre-tetk:-: generalizati;ns formed about Much Do 1_,Remember about variousfor selected food groups. items in the Browsepracticesneeded.Buying through Foods?" for: resource Determ:ble center to review buyingadditional 'experiences- Harris and Withers, Your Foods 4.3.2.1. MeatsMilkBreadFruit and and'and meat ,vegetablescereals products .and milk products forMcDermott,HooIc, Teenagers, pp. 177-205. II, 531-536. et al,, Homemaking v., ConsumerPamphlet:Current-localthe Label. Services, newspapers. Home Economics It's on ,formsDistinguish of food items. among different theComplete following a'checklistpliftekUlknmm-ficma.:" 'suPer*anket 1. AU7,prpose:;:fleue,'-ak-flenr",k, infri'"o=ifft of Other available resources. CONCEPT& Consumer Responsibilities OVERALL BEHAVIORAL OBJECTIVES OBJECTIVES: AnalyzeShow awarenessthe functions of of additives LEARNINGfactors AND EVALUATION EXPERIENCES to consider in food is foods. selection. 4.3.2. FlavoringFruitflavoredCocoa, extractschocolate, gelatin and and andflavoring a plaincocoa oilsmix gelatin TEACHING RESOURCES. List on chalkboard the 5. TypeS b.a. CompressedActive of yeasts: functionsIdentify and of interpretadditives thein listExaminefood the items. theingredients labels on that any five of usesthe followingof the different and. forms ofare additives: Labels. foods. 4.3.2.I. ButterPackageLoaf of or ofofbread margarine flavoredcake mix gelatin.carton dessert 8.7.6.5. BoxPackageSpicesBox of of salt ofcereal cookies classifyFrom the theirlist offunctions, ingredients such that 2.1. ToTo improve enrich flavor,food texture, and as: are additives, color cmChoWRead selected foOd'additiveShave,improved references for committee 3. To retard spoilage and deterioration foods.: report Book,Harris pp. and 1727176. Withers Your Foods: 4.3.2.1. SmootherColor'PreventionEnrichment.' enhancement and creamierof mold product ,471eck;Nutrition, Introduction 2nd toed. p. 366. OVERALLCONCEPTS; OBJECTIVES Consumer ResponsibilitiesAnalyze the functions of additives in foods. Analyze and apply the principles of food preservation. BEHAVIOPAL OBJECTIVES 5. LEARNING Flavor`AND EVALUATION improvement:: EXPERIENCES TEACHING RESOURCES effectivelyView filmstrip in andfdod summarize preparation. howspices,, 7.6. -4poilage and deterioration retardation"-txture retention can be used Filmstrip :H Spice Islands spiceDevelop:a in dishes. chart giving the use of an unfamiliar Harris,Foods'-Book,Cooking..Co.,:Spice and Withers, pp. -172-176. Your in Today's Examine simple methods of Listen to a short report on history of food NixtritIon,.:2ndFleck,:lnirOduCtion to p. 366. food preservation. Viewpreservingtion. a flip food chart for and future summarize: use. Through circular response state reasons for preserva- Flip'Chart:Canning.pamphlet;Services kerr10 Lessors Field in Ball Bros. 2.1. MethodsBenefits ofb.a. the art Vater-bathSteam-pressure 'Preservation.Co.; Inc.,: The Art of Food Write sentences 5..4.3. Summary StepsLatest to recommendations followc. for success, for making pickles Open-kettle projector of uses of and relish on an overhead , 2 Viewpickles selected filmstiiP,.SMamar:Lie'kei Concepts. in . 1MkAOU;;.,,,,Co4'Filmstrip: Inc.., Ball Bros. Rome Canning. CONCEPTS: Consumer Responsibilities OVERALL OBJECTIVES:BEHAVIORAL Analyze OBJECTIVES and apply the principles of food preservation. Food Preparation for the Family Identify and apply scientific princiPles of food preparation. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES ReviewpicklesObserve methodsand relish.assist of freezing in demonstration by developing on preparing a flip chart. FreerUngInc.,Booklet: Home Methods.(Arrili n g add Ball Bros. Co., products.freezing.View a demonstration on preparing baked products for Write instructions for freezing baked Teacher. methodExamine and the length effects of of RecallWorkingfoodokra preparation:forand in freezing.reviewteams, mimeographedprepare field sheet peas, of corn, principles or of nutritiveandcooking form timevalue,of foods. on flavor,the color, Review principles of food cookery for nutritive 3.2.1. EggsFruitsCheese and vegetables Transparencies: Nasco, Readquestionsretention suggested by teacherviewing references. totransparencies. summarize the principles. Through a class discussion, Respond to ProtectHarrisCookingColor in Vitamin and Principles.Food. Withers, Content. Your color,andestablish vegetables texture, criteria toand retain forflavor. caring their fornutritive and preparing values, fruits McDermott,606-615.forFood Teenagers,Book, et pp. al., 2433rd Homemaking -245.ed., II, 73 White,pp. 83-103, You and 120-160. Your Food, 74 OVERALLCONCEPTS: OBJECTIVES: Food Preparation for the Identify and apply scientific principles of food preparation. Family BEHAVIORAL OBJECTIVES Given a list of the following selected vegetables LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES ofand preparation: fruits, choose one and employ different methods2.-1. Long-period cooking versus short-periodPeeled versus unpeeled 5.4.3. InCoveredSlicedcooking water versus versusversus whole uncoveredwaterless retentionfruit-andMake comparisons vegetable.of form, of color, methods texture, used in and preparation flavor. of the6. Sugar added (to fruit) versus no sugar added Write conclusions regarding Use correct techniques in ' Participate in a teacher-led discussion on evaluating modifying a recipe. neededViewproceduresrecipes, selectedin usingmeasuring in transparenciespreparinga standard accurately, food. recipe. and and recall using, information correct Include the AbbreviationsTransparencies: for Measurements. Nasco following: 3.2.1. _Knowledge of abbreviation TableFood of measurements valents CanEquivalent You Define Measures. These Terms? ofTake a recipe for four servings and changer proportions5.4. edients to make eightTermsPo5sible servings. substitutions OVERALLCONCEPTS: OBJECTIVES: Food Preparation Demonstrate for theskills Family: in selection and preparation of meat. Preparation Skills by-appropriateSelectBEHAVIORAL.OBIECTIVES'. Methods. prepare meat findingsResearchselection, withsuggested storage, class throughand preparation discussion. of meats. Share LEARNING AND EVALUATION EXPERIENCES references to find information on White,pp. 212 You -253. and Your Food, TEACHINGRESOURCES ModernShank,Cron=in Homemaking. and'Atwood,etMeals, al., pp.Guide pp. 261-297.Foods 231--239.`to meats.Viewstore,List selected kindsand use filmstrip.of meatinformation wisely. a person needs Write suggestions for buying to select, HowFilmstrip to Meat. Swift 'and Co.:, tissuesObserveconditionofstructmcalpsats, and fattyanalyze the tissues,bone. todifferent compare and cutsamountto note of of meatthe connective shapeto identify and Examples: Write observation of the cuts of meats. 2.1- connectiveconditionCompareveal0=9am-et ofchucktissue. andbone, andbeef fat sirloin for distribution, color, for bone size, shape.and and a reasonstermsGivencut-cf aas meatlist:for pan-fry, selections.to -of be cookingroast,prepared broil,terms by each andand definitions,methodbraise. identi and Suggest give 75 76 OVERALLCONCEPTS: OBJECTIVES: Food Preparation for the Fam.ily: Dezczstrate skills in selection and Preparation Skills 'BEHAVIORAL OBJECTIVES Demonstrate skills in the preparation of vegetables View a demonstration of various methods of cooking LEARNING AND EVALUATION' EXPERIENCES prePaiatioU:of:Meat. and fruits. TEACHING RESOURCES pleu-ts: 3.2.1. BroilingBraisingPan broiling Taste meats and complete teacher prepared question-6.5.4. RoastingOthersFrying naireselectionCompile on meatsa andwritten inpreparation'of relation list of toprinciples msc.ts.method of involved preparation. in ,vegetablesSelect,-prepareicriteria.according and to fruitsestablished and serve Viewfamiliarleaf, exhibit and with offruit. thevarious edible kinds parts, of vegetablessuch to become ael-00t, seed, EXbibit. ParticipateareinDisplay prepared and in labelandbrainstorming. served- vegetables to most area.recall frequently ways vegetables ViewChalkboard. selected'demonstration filmstrip of and list summary ideas on preiiratiOn salads. Son&Filmstrip: of a Salad. H.J. Heinz Co., of , Local. suermarket. Visit.which, supermarketvegetables, areto 0.-Af note prEces and.,-Fariousforms' in: 2101e",, CONCEPTS:OVERALL FoodOBJECTIVES: Preparation for the Demonstrate skills in the preparation of Family: Preparation Skills vegetables and fruits. BEHAVIORAL OBJECTIVES Participate in a team to demonstrate a principle of LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES vegetable.co6kery. 3.2.1. CoveredcookingSmall amount orrapidly uncovered of orwater slowly examples: Prepareto use. a potato according to assignment on method4. WithSummarize acid and classmate alkali preparations: 3.2.1. CookminutesBake in in andskins Skins finish in in thebaking oven in (with/without oven. foil pressure saucepan.saucepan for 5 5.4. CooikcookerandPareCook cube potatoes cubed in(5-8 toskins potatoesminutes).cook with in for waterlesspeeler inmeal inor cooker.waterlesssharp knife potatoes.PrepareBake(1 -2scalloped minutes).different potatoes kinds inof oven.dehydrated pressure saucepan methodsTasteAnalyze andof and preparingname dismiss a variety apples.results of apples.in teacher-led discussion. List different - ,Read-selectedSion on buying, 'reference preparing, and andparticipate cooking frUits.. in a discus. 481-483.Homemaking,Cronan and Atwood,PP- 242-243, Foods in 77 78 OVERAILLOBJECTIVES:CONCEPTS: Food Preparation for the Family: Demonstrate abilityskills into theprepare preparation bread and of cereals.vegetables and fruits. Preparation Skills BEHAVIORAL OBJECTIVES Plangarnish,served by teamas a an dessert,assignment appetizer, and dinner asa salad,an menusingredient an inaccompaniment, which in breads.fruit isa LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Viewmeatus_Reportusing classmate resultsdifferent demonstrationsand methods: compare with on otherpreparation class members'of apples, 4.3.2.1. AppleApplesauceFriedBaked compote (adding sugar before or after) Evaluate demonstrations by class-established criteria.6.5.7. OthersBroiledSalad breadsPrepare and and cereals. serve nutritious ofObservechecklist.Recall different theclassmate value forms of demonstrationsof breads quick inbreads, the of diet suchthe by preparationas: completing 4.2.1.3. MuffinsBiscuitsPancakesCoffee cake Use recipes in selected reference. 5. Others McDermott",660.for TePagers:T1I, et al., Homemaking 641, 642, CONCEPTS: Food Preparation for the Family: OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate ability to prepare bread and cereals. LEARNING AND 'EVALUATION EXPERIENCES 'Preparation Skills TEACHING RESOURCES wheatReadevaluate Compareused selected for accordingfor flour. flavor,reference to use,class-established to texture,identify andtwo appearance;kindscriteria. of Determine the uses of different ModernShank, Meals, et al., p. Guide216. to nutritiveStudyWritetypes suggestedreaction of valueflour. andofinformation cereals.discuss inon class.cereals. Examine and feel the types of flour. Determine PlanDiscusscooked and cereal. preparelearnings a mealof the by experience.groups using an unfamiliar andViewprocedure yeast selecteda demonstration breadused filmstrip. indoughs. making of preparationyeast breads. of a gluten ball Write standardsList ingredientsfor evaluating and Teacher.Easy.Filmstrip: General Mills. Yeast Breads Made doughWorkingyeastflavor, inbread in varietytexture, teams,doughs. of prepareand ways. other yeast means. bread doughs and shape Bake. Evaluate product by ListsiderComparefactors. tips cost, home for time storage involved, of bread. satisfaction, and other Write the comparisons. baked bread with commercial bread. Con- OVERALLCONCEPTS: OBJECTIVES: Food Preparation Analyze for the the effect Family: of specialized equipment on Food Preparation for the Family: Set a table for a meal with appropriate table appointments. TableSpecialized Service and.Equipment Appointments food preparation. moreIdentifyBEHAVIORAL specialized less common OBJECTIVES pieces and of ExplainView a displayin a prepared of kitchen report equipment how use notof theseoften saveused LEARNING AND EVALUATION EXPERIENCES Display of equipment. TEACHING RESOURCES kitchen equipment.. useReadenergy,sauce of selected the pan,time, equipment. and andreferenees blender. money. to gain information about the Examples: pressure cooker, Equipment booklets. Demonstrationproduct.equipment. of the use of a less common piece of Evaluate the demonstration and food Catalogues and homemaking Identify how equipment might PlanFromtypeslist andcatalogues andof establish equipment.post picturesand an current ecology of newhomemaking corner and more for magazines, specializedthe'home Evaluate uses in relation to cost. magazines.Newspaper clippings. beSeta improvised table appropriately.and recycled.', Recallitemsclippingseconomics appropriate department.and a table methods to exhibit to set waysa table. of recycling (Include a bulletin: board for GivendifferentView aa displayselected'Menu, types ofof correctmeals. set placement a table in various methods. of tableware for TablementBulletin: andand appointments.Meal Service. Table Appoint- Participateteenagerpeople'sto set thepreparingvalues in table, a brief forteenager, familya party, scenesetting, - teenager which portraysbeing told toward table 'setting. table when angry-) (Examples: Modern120#,Shank, 131. at al. Meals. pp.Guide 41, to CONCEPTS: Food Preparation for the Family: Set a table for a meal with ..ippropriate table appointments. Table Service and Appointments OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Participate in a discussion to analyze the values of LEARNING, AND EVALUATION EXPERIENCES TEACHING RESOURCES Workingcolor,:foran attractivevarious with creativity, atype partner,table. meals. eye arrangeappeal, centerpiecesand other factors. suitable Identify various'values. Evaluate centerpieces as to Centerpiece equipment. Select table appoin Assistments.View selected in assembling filmstrip. a display of examples of various Name basic table appoint- ServingFilmstrip: Meals Attractivel . McGraw-Hill, wisely. displarofParticipateintable telatiOn appointments. table into abeauty, appointments.field tripserviceability, to a local storeand cost. to view Evaluate the assembled examples Write the variety of tablesetting.appOintments:.Listavailable qualities ;appointments. to consider when selecting table Select appointments for a complete principlesParticipate:1ncriteria.:Discussmeal.table:,appointments,_dinner meta of (amorgaabord).:tofood planning, preparation, Evaluate preparing, illustrate mealtable andby service, classserving the developedbasic and a guest McDermott, et al., Homemaking 605,for Teenagers,606, 704-706. pp. 537, I 82 OVERALLCONCEPTS: OBJECTIVES: Employment Opportunities Related to Demonstrate awareness of career possibilities in food and nutrition. Food Nutrition IdentifyBEHAVIORAL career OBJECTIVESposiibilities Respond to a counselor's discussion on methods of LEARNING AND EVALUATION EXPERIENCES potentials Resourcecounselor. person: TEACHING RESOURCES School in food and nutrition. employmentInvestigatedeterminingfor careers in theinterest, bythe opportunitiescompleting-interest foods attitudes, and nutrition in theand communityfield. for test. Report community.Resource persons in the Respondfindings to toa panelclass. composed of: 1. School lunch director In discussing the skills and competencies needed 4.2.3. ManagerOthers of a foodrestaurant processing plant Recognize the wise scope of panel.Examinefor their and special collect types local of newspaper work, write advertisements summary of for Discuss. Collect classified newspaper differentpossibilitiestional achievement. levels in ofcareers educa- for Economics"Readofjob the opportunitiesassigned job opportunitiesand referencecompare in foods with onoffered "Yourandlocal nutrition. in Futurejob local, opportunities. in newspapers.Home Make a.list forMcDermott,advertisements.712-726. Teenagers, et al.,3rd, HomemakingII, mentAnalyzepetencies in the neededfieldskills of forand foods employ-com- inotherComplete local requirements newspapersa checklist neededand indicating other by applicantsemployment the educational for jobs snd in food and listed and nutrition. nutrition. 2.1.3. KnowledgeCreativitySkill in, of food andnutritional preparationartistic requirementsabilityChecklist should include: CONCEPTS:OVERALL Employment OBJECTIVES: Opportunities Related to Food Nutrition Demonstrate awareness of career possibilities in food and nutrition. BEHAVIORAL OBJECTIVES 4. LEARNING SanitaryAND EVALUATION practices EXPERIENCES in care and handling of TEACHING RESOURCES 7.6.5. KnowledgeAbilitySkillfood into of foodplan meal buyingmenus time procedures and table withifSecure personalclass. part conditionstime employment permit. in a foods related position manners. Share experiences

83 Resources for Foods and Nutrition Books: Advanced Unit Cronan, Marion L., and June C. Atwood. Bennett Co., Inc., 1972. Foods in FirstHomemaking, Foods. rev. ed. Peoria: Charles A. Bennett Co., Inc., 1971. Peoria: Charics A. Fleck, Henrietta.Henrietta, Louise Fernandez, and Elizabeth 2ndMunves. ed. Englewood Cliffs: Introduction to Nutrition, 2nd ed. Prentice -Hall, Inc., 1965. New. York: Exploring Home and Family Living, The Macmillan Co., 1972. FavoriteGray, Ava Recipes A., Beulah of Home Whorley, Economics and Teachers.Peggy Patrick.Press, Inc., Sept., 1968. Foreign Foods. Foods and Nutrition a Guide for Teachers of Montgomery: Favorite Recipes Harris, Florence L., and Rex Todd Withers. D.CollegeHome C.Heath Economics. of Education,Co., 1972. Home Economics Education, 1969. Monograph 74. Fayetteville, Arkansas: University of Arkansas, Your Foods Book. Lexington, Massachusetts: McDermott, Irene E., Jeanne L. Norris, and Florenceed. W. Nichols. Book II. Peoria: Charles A. Bennett Co., Inc., 1972. Homemaking for Teenagers, 3rd Foods for Modern Living. McDermott,Shank, DorothyIrene E., E-, MableNatalie B. X.Trilling, Fitch, Pauline.and Florence Philadelphia:A. Chapman, WilliamsModern andMeals. Nicholas. Mary Suzanne Sick/er. J. B. NewLippincott York: Co.., 1967. Webster Division, McGraw-Hill Book Cc ., 1970. Guide to Books: Booklets, Bulletins,,Pamphlets: United States Department of Agriculture. Washington: U. S. Printing Office, 1969. 1969 Yearbook of Agriculture: Food for Us All. ConsumerBall Brothers Information Co. Service. HomeThe CanningWhys and and Bows Freezing of Home Methods Canning Consumer Service Dept., Muncie, Indiana 47302. It's on the Label. 4242 W. 42nd Place, Chicago, Illinois 60606. General Foods Corp. 250 North Street, White Plains,WhatFood New Housewives forAdvertising York. You and Want Your to FamilyXnow about Packages 10602. DepartmentKerrGeneral Field Mills. Services.135, Sand Spemes, Oklahoma 74063. The How and Why of Packaging. Ten Short Lessons in Canning and Freezing. 420 Lexington Avenue, New York, New York Consumer Products Division, 10017. Street,NationalofLondon, Home N. Economics,Roberta.Canners W., Washington, Association.A WinthropGuide to D.C. College,the 20036.Selection Rock Hill,of Table South Appointments Carolina 29730. and Meal Services. It's on the Label. Home Economics Consumer Services, 1133 20th School NewNationalIllinois York NutritionDairy10016. Council. Foundation, Inc. 60606. The Food Way to Weight Reduction. Food, a Key to Better Health. 111 North Canal Street, Chicago, 99 Park. Avenue, New York, Booklets, Bulletins, Pmaphlets: South Carolina State Board of Health. Ilsanrstas.Columbia, Smith-Carolina 29201. Sims Building, 2214 Bull Street, United States Department of Agriculture. NutritivePrinting,Inspection, Washington,Value Labeling, of Foods D.C. and #7220402.Care of Meat- and Poultry; Handbook 416 Superintendent of Documents, U. S. Government Charts. Cards: Ball Brothers. USDA GradesTo Help You Choose. The Art of Food Preservation. Consumer Service Department, Muncie, Indiana 47302. Exhibit: botional Dairy Council. FoodComparison Models Cards Ill North Canal Street, Chicago, Illinois 60606. Films: United States Department of Agriculture.20402. USDA Grades --To Help You Choose. Washington, D.C. 7ilmstrips: BallCoronet Brothers Instructional Company. Films. Home C.anning Pickles. Consumer Protection. Consumer Services Department, Muncie, Indiana 47302.65 East Water St., Chicago, Illinois 60606. General Mills,H. J. HeinzInc. Companv. Song-of a Salad. Minneapolis, Minnesota 55440. Yeast Breads Made Easy. P.O. Box 57,. Pittsburg, Pennsylvania 15230. Betty Crocker Film Library, 9200 Wayzata Boulevard, Filmstrips: HouseholdMcGraw-Hill Finance Company. Corp. Chicago, Illinois 60601. Serving Meals Attractively.Focus on Food Dollar. Money Management Institute, Prudential330 W.Plaza, 42nd Street, New York, New York National Dairy Council. YourHow10036. Food Food--aince Becomes Youor Choice 111 North Canal Street, Chicago, Illinois 60606. SwiftSpice andIslands Company. Company. Francisco, California 94108. How to Buy Meats, 1, 2, 3. Spices in Today's Cooking. Union Stockyards, Chicago, Illinois 60609.100 East Grant Avenue, South San Periodicals: "Advertising Calls for Consumer Analysis," 466 Lexington. Ave., New York, New York 10017. What's New in Home Economics April 1968, p. 44 Transparencies: Nasco Home Economics Supplies. Abbreviations for Measurements Fort Atkinson, Wisconsin 53538. ProtectEquivalentCanCookingColor You inVitaminDefine Principles FoodMeasures TheseContent Terms

Conceptual Framework Semester Course I. A.Management of family resources 1.Facilities and equipment Work centers B. Time4.3.2. and energy TableSafetySelection, appointments and sanit'tionuse, and care of equipment C. 1.Food2. dollar RelationshipDualWork rolessimplification to total budget 2. b.a.Influencec. of marketing practices ComparativeConvenienceShopping shoppingfoods II. Food patterns and customs 3. d.Conservation and preservation of food Unit pricing and coding D.B.A.C. FdodWorldRegionalSocial fads nutrition values andand culturalfallacies ofproblems food influences E. Nuirition-ibroughout3.2.1. the life cycle Mcpanding,EstablishmentContracting child-bearing, familyfamily stagestage child-rearing stage 92 III. Technology and consumer choices A. 2.I.Science and technology Fooda.Food production choices Convenience foods B. Advertising3. b.Foodc. additives SyntheticSpace age foods tt:C. ProteCtivePackaging2.1. andmeasures labeling LegislationSafety of food IV. MealE. planning and preparation Sources3. of information Agencies D.C.B.A. ManagementNutritionallyTablePrinciples service of of resourcesadequate andfood social preparation meal practices patterns through variations H.G.F.E. FoodFailyRegional for and homegifts andspecial culturaland communityoccasion. foods emergenciesmeals V. A.Careers in foods and nutrition Opportunities for employment 4.3.2.1. FoodDietitianChef andresearcher equipment or demonstratorchemist C.B. RewardsEducational6.5. and personalpreparation satisfaction OthersFood service manager OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in .providing for family food needs. andDescribe theirBEHAVIORAL typesrelative of kitchens merits.OBJECTIVES Analyzetory.- theConstruct shapes aof collage kitchens of inmagazine'pictures the foods labora- of LEARNING AND EVALUATION EXPERIENCES McDermott, et al., Food for TEACHING RESOURCES kitchens:Viewkitchens. a picture of each of the following L-shaped,Discuss efficiency U-shaped, ofpr.rsllel kitchens. wall, types of one wall. kitchenModernCollection: Living,types. pp. 58-73- pictures of kitchen,VisitAnalyzeshaped various advantageskitchens.mobile types home and ofkitchen, kitchensdisadvantages combination located of variously living- is community: Community. Viewofdining-kitchen. eachand discusstype. slides of kitchen planning. Evaluate advantages and disadvantages Summarize Slides: Power Co. Program. workList centers methods for to efficiency.organize Writecenters:Readby writing selected the piecesstatements references. of equipment concerning which kitchen. should be located sink, range, mixing, serving, and cleaning. List the different work plarraIng. Meals.Shank, 2ndet al.,ed., Guidepp. 94-99. to Modern kitchenViewat the selected organization.various lilmatripandcenters. discuss techniques for :nlmstrip:Room in Your Kit Chen. Rubbermaid, New AnalyzelargeDeveloplaboratory. equipment.kitchen plans forfloor re-organization plans. of equipment State reasons for changes. Examine placement of in the. Transparencies of kitchen plans by applying class criteria. Identify work centers. Evalnate 1 floor .plans. OVERALLOBJECTIVES:CONCEPTS: Management of Family Resources Demonstrate ,:omprehension of family resource De ScribeBEHAVIORAL desirable OBJECTIVES character- LEARNING AND EVALUATION EXPERIENCES management in providing for family food needs. TEACHING RESOURCES istics of kitchen. equipment. LististicsRead points suggested of to kitchen consider reference-and when list equipment. desirable character- ModernMcDermott, Living, et al., Food for pp. 74-80- ances: 3.2.1. SpecialKindsSeals of ofneeds care approval ofneeded the family selecting major appli- Given three brands of 6.5.4. OthersFamilySpecial budgetfeatures a major appliance, select the andmostrange,selection. small desirable refrigerator, electrical View appliance demonstrations dishwasher, and of disposal, freezer, appliances. state reasons for Summarizeuse and careby writing of dealer..powerHome economistcompany, and/orfrom local appliance oforVisit,paper new new equipment. onafeatures. localuse and appliance care of dealermajor appliance.and Report to class on improvements examine one piece GivenlibraryEstablish an examplereferences. criteria of afor selecting appliances using LibraryReports references: and Cliging Consumer Times. 4iscussionViewappliances selected of for filmStripmajor ",a modern and kitchen and estimate points. family and budget, plan major participate in a cost. PotFilmstrip: Caseor Two. study. A Thought about 96 OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES utensilsParticipate made in of setting different up anmaterials exhibit withof cooking written LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Demonstratecleaning selected effective materials ways of ofParticipatedescription. -each material. in a group to prepare posters on cleaning used in kitchen equipment. View selected filmstrip and summarize ideas presented. ElectricAssociation,CookingFilmstrip: Appliances.with Convenient Portable Eyaporated Milk EvaluatePlantime. and mealprepare and adiscuss meal using improvements only small for appliances. another appliancesCite and share or equipment. an innovative idea for improvising (Examples: 1. Clothes . Describelarge kitchen care procedures appliances. of appliance.orAssume morehanger responsibilitypieces to cook of majorWeiner. for equipment cleaning and/or and caring small for one 2. Cup for gelatin molds.) Appliance booklets. Evaluatesafety features.kitchen equipment for kitchennessView"Hasty bulletinin facilitiestheHarriet"), Kitchen?" board: andto noteequipment. safety reminders for "What Happened(Idea: Through Careless- "Careless Carrie," use of Bulletin board. CONCEPTS: Management of Family Resources OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES-- Demonstrate comprehension of family resource management in providing for LEARNING AND EVALUATION EXPERIENCES family food needs. TEACHING RESOURCES Demonstrateselected kitchen safe use tools. of Watchappliances: a demonstration of safe ways to use kitchen 2.1. ElectricalUse of knife appliances and scissors forDescribe the kitchen. safety precautions mentWriteList in thesafety preparation safety reminders procedures of foodfor usingsuchobserved as:facilities and discuss. and equip-3. Pressure saucepans 3.2.1. socket.TurnKee-Consider :-.ordsoff appliances amount in good of condition. beforevoltage removing in electrical plug from 5.4. OthersneverGraspcircuit. yank. plug when disconnecting appliance; ObserveDemonstratein case demonstration of kitchen ways to emergency. treaton use emergencies of fire extinguisher in the kitchen: safeFire use.inspector to demonstrate 1.4.3.2. HotFallsBurnsCuts grease Explainclean kitchenthe importance utensils. of PrepareitsRead importance. selected chart on references treatment andof kitchendiscuss emergencies.sanitation and5. Others Homemaking,Cronan and Atwood,pp. 8S-104. Foods in View chosen film and discuss ideas obtained. 97 TheFilm: InvE.ders. State Health Department, CONCEPTS: Management of Family Resources 98 OVERALLOBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate comprehension of family resource management in providing for family food needs. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES DiscussDemonstrateShow techniques persona/ correct cleanlinessof methodsafe and of in sanitaryhand handling washing. dishwashing. food. EquipmentSupplies forfor dishwashing.washing hands. theState washing advantages of dishes. 1. Sterilization of using automatic dishwashers in Listention into thetaped care interview and maintenance of person of clarifying kitchen facilities. sanita-3.2. OthersNo drying of dishes countrySanitation health director department. from ments.inIdentify selecting factors tale involved appoint- ments.Read and discuss selected material on table appoint- Summarize orally. ModernCollectionpp.Shank, 120-126. Meals, et al.,of 2nd inexpensive Guide ed., to VisitPriceCollect aTag" local and (placeappointments.) makejewelry settingsa display store with andentitled:"Beauty summarizeinexpensive presentation table Has No Display:table appointments. Various type table Examinebyfollowingappointments. representative a display topics: ofon examplesselection of of various table appointments.types of table Research and report on one of the Libraryappointments. resources. 2.1.3. Tableone.TableSilverware coverings glassware and/or history of a specific OVERALLOBJECTIVES:CONCEPTS: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES Complete a checklist identifying the characteristics LEARNING AND EVALUATION EXPERIENCES McDermott, et al., Food for TEACHING RESOURCES of various types of dinnerware. 3.2.1. EarthenwareBoneFine china Consult reference Modern Living, pp. 116-118. 4.7.6.5. OthersPaperPlasticPottery dishes dishes ViewDiscuss selected the use filmstrips of each type. and discuss major points. TheFilmstrip: Making of Fine China or Lenox, Inc., View selected filmstrip and orally summarize. CrystalFilmstrip:ChinaSyracuse First. Touch. China Corporation, Towle, The comparativeViewglasswareDraw selecteda table and chart settingfilmstriplabel. on sterling,of onthe silver. usual silverplate, pieces of stainlesstable Develop a SterlingFilmstrip: Story. Towle The display,Examineofsteel, cost flatware, tablecloths,andname ease appropriate ofand care. napkins,holloware use forand from differentplacemats. the standpoint types. In a placematsDisplay of and tablecloth, napkins. 99 CONCEPTS: Management of Family i1csources 10C OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate compreaension of family resource management in providing family food LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES needs. SummarizeassignedofParticipate table tableappointments. study in appointments. aof discussion table appointments on the care by andsetting storage up Present student reports on McDermott, et al., Food for inExplain simplification aspects to of consider work. Defineappointments.guiCelines work inhabits, selecting short moderately cuts, motion, priced time, table and Consult references. ModernShank, Living., et al., p. Guide 119. to Modern meals.Preparedefinitions.energy aafter bulletin reading board in ofselected short cutsreference. for preparing Explain procedures. Discuss Meals, pp. 48-71 State guidelines for use in kitchenView suggested storage. filmstrip and state ways to organize NewFilmstrip: Room in Your Kitchen. Rubber Maid Co., storing equipment. GivenObserve an exampledemonstration of a family on storing and a equipment:kitchen, develop 2.1. SeldomFrequently used equipmentused equipment PracticeViewa plan selected formaking equipment filmstripa simple storage timeand discuss orfor work the main schedulefamily. ideas. that MealtimeFilmstrip: Can be Magic. General Mills, Inc., Planfit aa workgiven schedule menu. to couldPlancompletelyservingincludes a betypical prepareda necessarymeal. prepared family (obtained jobsandmenu. purchased,for from planning, the TVrestaurant, dinner,preparing, and Decide ways the meal OVERALLCONCEPTS: OBJECTIVES:Management of Family Resources Demonstrate comprehension of family resource management in providing family food needs. BEHAVIORAL OBJECTIVES Comparepartiallyin terms advantages prepared,of time, and energy,or disadvantagesfrom andbasic money. ingredients), of eacb way, LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Analyzeefficiency work ofprocesses operation. for makeofRecordassigned motionsthe andsame byandcompare cookies the distance teacher. the but amount traveleduse different of whentime twoandprocedures studentsthe number State conclusions from the Laboratory situations. Practicecomparison. technIques for simplifying tasks, such as:1. Using both bands Meals,Shank, pp. et 60-61.al., Guide to Modern Describe ways of doing work Write a situation which involves "dovetailing" 4.3.2. EliminatingKeepingUsing a worktray unnecessary space orderly tools Shank, et al., Guide to Modern more efficiently. Viewselectedand discusssuggested reference how filmstrip it onapplies efficiency. and to list efficiency. ways to save time. Read Meals,MinutesFilmstrip: pp. 61-62.Per Day, Rubbermaid Co. How to Save 30 reports,kitchen.Interview compile homemaker a list. to find how she saves time in the Report summary to the class. From class ListonParticipate a ideas.homemaker in bybrainstorming employing efficiency session to list effects procedures. 101 102 OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES Studygadgets reference and discuss on various their labor-savingrelative merits. devices called LEARNING AND EVALUATION EXPERIENCES Meals,Shank, pp.et al.,109-113. Guide to Modern TEACHING RESOURCES assumesrationDevelop fortheskill thedual inhomemaker role.meal prepa- who perspectivefoodDiscuss in menus.advantages in using andprepared disadvantages or partially from preparedmanagement Medved,pp.ModernMcDermott, 19-36. TheLiving, Worldet al.,pp. of 76-79.FoodFood, for suchUsewhichArrange titlesas may "Home a be whichbulletin preparedafter suggest Six,"board in thefifteen "Theof needmenu Market to forsuggestions twenty wasquick Closed," minutes.meals, for mealsand Bulletin board. householdinResearchothers. family workers. currentmeal service periodicals and preparation to identify to innovationsreplace Library resources. guidelinesfamilymother,Given in aplan description thirtyin toprevious prepareminutes. of class anda family serveactivity. witha meal an foremployed the Evaluate meal by established Kitchen facilities. influenceInterpret foodfactors purchases. which allViewspent nutrients selected for food neededfilmstrip needs for to and health.be discussapportioned how theto includemoney ManagementFoodFilmstrip: X13 ar,Institute. Money Spending Your . ofproblemsExplainfamily the family the foodat differencesdifferent purchasinglife cycle. stages in motherdiscussedpre-schoolers,inListen food and topurchasing. aanda retiredpanel suggest a mother of homemaker.) homemakerssolutions. of adolescents, discuss atheir working problems (Include a newlywed, a mother of Summarize problems Resource people. CONCEPTS:OVERALL OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES food.ditionsRead suggested which influence reference the to amountidentify of andmoney discuss needed con- for (IncludeLEARNING number of AND family EVALUATION members, EXPERIENCES age, activi- HarrisFoods andBook Withers, Your TEACHING RESOURCES pp. 208-210. cost.Classify foods according to ClassifyViewties samples of foodsmembers, or in pictures relationemergencies.) of to a high,variety medium, of food and products. low products.Collection: Pictures or ApplyaroundComparecost. the (Use foods theprinciples newspaperfoods from andone"of of ads prices.meal orthe planningfield three trip groups and to plan find(low, menus costs.) ModernShank, Meals. et al., pp. Guide 73-74 to meetmedium,Plan the menus andbasic highthat 4 plan.inare cost low, but meal.menusmedium,Given for anand aamount day'shigh costoffood money, meals).supply. work in a team to plan Evaluate according to established criteria. Prepare and serve the DiscussnewspapersUseeducation current reasons to onmagazines, studyfood for purchasing.usinginformation government up-to-date related bulletins, information. to consumer and Evaluate information. bulletins.Magazines, newspapers and 103 104 OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. timeExplainBEHAVIORAL in the buyingimportance OBJECTIVES of food. of response.Discuss the times families shop through circular LEARNING AND EVALUATION EXPERIENCESState the reasons for shopping at different ModernMcDermott, Living, et al.,p. 45. Food for TEACHING RESOURCES Checktimes. newspaper advertisements for weekend specials. Read and summarize selected references. Newspapers.Homemaking,Cronan and Atwood,p. 215. Foods in fulAnalyzewithDevelop foods everyday U.a and chartS. planprices.Department to menuscompare usingof theAgriculture theseprices foods. of lists "specials" of plenti MarketingU. S. Dept. News. of Agriculture, Describe the advantages and andSurvey quality. grocery stores for seasonal foods. Note price Grocery stores. outlets.disadvantages of various food ListinfoodConstruct eachall outlets conveniencestype. a wallin your chart orcommunity. toservices identify that various stores typesoffer. of Discuss shopping AskInterviewdiscussimportance. an adult reasons at to least check for three differenceseach adultsconvenience ofto opinion.identify in order where of they Compare answers with classmates and byReadonbuy different calkboard foodselected and stores. thereasonsreference. reasons. for shoppingDiscuss interviewsat particular and stores.list List special services offered Homemaking,Cronan and Atwood,p. 210. Foods in OVERALLOBJECTIVES:CONCEPTS: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. makingStateBEHAVIORAL aguidelines shopping OBJECTIVES list.for Read selected references and list reasons for the LEARNING AND EVALUATION EXPERIENCES Cronan and Atwood, Foods in TEACHING RESOURCES forGivenhowimportance aand week,a descriptionwhere of using ato marketing keepmeal of aplanninga "running familylist. principlesand list" budget, of groceries.and plan news- menus Suggest ideas about Medved,P-Homemaking, 3. The World pp. 211-214.of Food, market.andRecallpaper time. ads. organization of food lay-out in local super- Organize shopping list to conserveUse as energy many "specials" as possible. withclassnecessary.Plan recommendations (aton experience.your home) fora meal improvement. and purchase all food Prepare, serve, and evaluate the meal Report to Discuss some of the trends in grocery shopping: 1.2. WhenWho doesdo people the shopping? shop? foodApply principles previously in learned the use ofRead improving suggested the reference flavor of and convenience discuss. foods. 4.3. PredictionsShopping courtesies about future grocery shopping Recall examples Make Medved,pp. 451-452. The World of Food, of convenience foods. veniencetionsViewa list selected toof foods. makesuggestions. mealsfilmstrip attractive and continue by the listuse of con-sugges- CanFilmstrip: Opener Easy. Meals. Swift Company, 105 OVERALLCONCEPTS: OBJECTIVES:Management of Demonstrate comprehensionFamily of Resourcesfamily resource 106 management in providing for family food needs. BEHAVIORAL OBJECTIVES prepareGivenif food aa principlesfamilycan opener description weremeal. applied and ain budget, preparation. plan and LEARNING AND EVALUATION EXPERIENCES Evaluate meal to determine TEACHING RESOURCES mealFormmeal.Compare preparation. generalizations cost of a convenience regarding conveniencemeal with a foodshome-prepared in Evaluate differences in cost. andpurchasedCompare sizes. cost in differentof food forms asofandRead fresh,variousanswer selected earned, period.forms references ofand food frozen thatand products. summarizecan be purchased by such Make a comparison study of cost Report to question pp.andCronan 208-250.Homemaking, and Atwood, rev. Foods ed. class and discuss. McDermott,pp.ModernShank, 82-84. Meals, etet al.,al., 2nd Guide Fooded., forto insonView each studya displaysize. cf can of sizesvarious and can foods sizes. which are prepared Make a compari- Modernsizes.Collection Living, of p.various 41-56. can productCompare with the cost.quality of overheadlarge,Examineof serving small, differentprojector a andready-to-eat varietysizesand discuss. of box. packages.cereal when purchased in a Present results on Compare the cost CONCEPTS:OVERALL Management OBJECTIVES: of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES informationdifferentExamine the brands foundlabels of on andtomatoes labels contents includingor peaches.of at maturity,least four color, LEARNING AND EVALUATION EXPERIENCES Identify Commercial canned products. TEACHING RESOURCES Describe factors which Ana:yzeusesprice,ta3te, and number andamountother explain of characteristics.and servings, viscositythe factors suitability of whichliquid, affect for firmness, different the affectfoods. the costs of various various costs of foods: 2.1. AmountSeasonal of processingavailability of food 5.4.3.6. AdvertisingOthersTradingStorage stampsand costs transportation canDescribe help in how money unit management. pricing weights,Fromsuggested a displaymeasurements, reference of labels andand andpricesconsider packages, given. the examine the difficulties Read Display:from a variety of foods. Labels and packages ReportUseuniforminvolved information findings sizes, in purchasing weights,toon classpackages packages,foodand end discuss.with compute and present labels. cost day per non- unit. ModernMcDermott,Homemaking,Cronan Living, and et Atwood, pp. al.,pp. 216-219. 43,Food Foods 48, for in49. class.isVisit practiced. local markets to determine where unit pricing Summarize findings in a report to the 107 Management of Family Resources 108 OVERALLCONCEPTS: OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate comprehension of family resource management in providing LEARNING AND EVALUATION EXPERIENCES for family food needs. TEACHING RESOURCES Explain coding practices. RespondpresentResearchinterpreting codingby magazines discussion codingsystem. and systems.to newspaper a person forfrom information a grocery storeon ResourceLibrary references.person. Specify factors to consider DiscussParticipatefor shelf importance life in andbrainstorming of a codingdate for system sessionhome containingstorage. to identify date other in buying food economically. following:factors related to economical buying. 1.2. AmountEquipment of waste required in preparation Include the Investigate newly developing methods in color coding4.3. Time,Amountthe food.energy, of nutrients and further supplied expense by the in foodpreparing Library research. Specify reasons for pre- Readtheand methods. participateselected reference in developing and discuss a chart values which of explains pre- Cronan and Atwood, Foods serving foods. Surveyserving homemakers food for futureto determine use. amount of, type, and Report pp.in 112-117,Homemaking, 524. rev. ed. outListwhyto thepreservation class.abundant year which food is may supplydone be in preserved.in their your homes.area used through- OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORALandDescribe preserve method OBJECTIVESfoods. to conserve methodView selectedto conserve filmstrips and preserve and list selected the appropriate foods. LEARNING AND EVALUATION EXPERIENCES Jellies,Filmstrips: Beans Pickles, TEACHING RESOURCES Ball Brothers home.Study bulletins and preserve a food as a project at LessonsServices,Bulletin:and Tomatoes. in TenCanning Short and Kerr Field Ext.ofBulletin:Freezing. FruitsService, and Home Vegetables, Canning Clemson Univ. FoodsExt.Bulletin:No. 189. Service,at Home, FreezingNo. 188. Clemson Univ. ViewpreservationParticipate demonstration andin discussionunderlying of peeling, identifyingprinciples. paring, coring,types of stemm- food preservation,Studytheing, procedure and references washing such and foodsandas:discuss. write to conserve methods nutrients.for food Write McDermott,for Modern at Living, al., pp. Food 4.3.2.1. OthersPicklingMakingFreezing jelly ModernShank,488-517. Meals, et al., 2nd Guide ed., to 109 pp. 405-424. 4-- 1 ' 110 OVERALL.CONCEPTS: OBJECTIVES: Management Demonstrateof Family Resources comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES View filmstrips and write steps for making LEARNING AND EVALUATION EXPERIENCES jelly. Corp.,Filmstrip: Jelly Jewels. TEACHING General F RESOURCES foods.cystDiscuss of homefactors preserved in the cialproductGivenclassroom product. a preserved.class demonstration. ass Summarize conclusions. ent, preserve the food throughare a with a comparableCompute commer- the cost of the product.,Fresh food and commercial Differentiateanciyegetables.use in canning methods fruits to ofApply a product principles to be of used food later preservation in the laboratory: in preparation1. Frozen fruit vegetable Available food product. View filmstrip and summarize ms.:2 points. 3.2. OthersCanned fruit FromFilmstrip: tha Ice A.. to the Lee Co., Describepreparing methods selected of foods for pUbliCationsMake a study onof foodsfreezer suitable use and for care freezing. booklets and forBooklets:Frozen freezer, Food Appliance Sara . freezer stroage. View filmstrip and summarize techniques presented. FilmFilmsator. 'Library, rip: Freeze. with Cornell 'Univ. or refriger- view student demonsization HoMeDow 'Chemical Cc.; Freezing. iiOCus, on lesson.'a frozen food that will be used in a later laboratory on preparing and picka Availablefruits. vegetable's o , OVERALLCONCEPTS: OBJECTIVES: Management of Family Resources Demonstrate comprehension of family resource management in providing for family food needs. BEHAVIORAL OBJECTIVES fromRead foodspamphlet in theto freezer,.learn how to prepare meals quickly LEARNING AND EVALUATION' EXPER IENCES TEACHING RESOURCES State criteria for deciding Develop criteria for decision-making in regard to Minutescircular-0788.Pamphlet:Ext. Service,from your Meals Freezer, in Clemson Univ. foodwhether products. or not to can conservation 3.2.1. CostSeasonalAvailability of, products in abundance of toequipment be prepared and preservation. Include: S.5.4. involvedTimeInterpersonalSize and of family relations of family members energy capabilities of person Investigate 9.S.7. OthersFamilyOpportunities tradition for and creativity custom and report on newly developed methods of Medved, The World of Food, Reviewdiation,food processing, suggested and others. reference.such as space age foods, food irra- Report findings to class. Librarypp.The 2-9.World resources. of Food, 112 OVERALLCONCEPTS: OBJECTIVES: Food Patterns and Customs onShow family comprehension food patterns of the significance and preparation. of social, cultural and psychological influences BEHAVIORALInterpret OBJECTIVES regional and Cite several countries and recall LEARNING AND EVALUATION regional dish forEXPERIENCES Science)Cote, People, pp. 426-492. Food, and TEACHING RESOURCES 'Americancontributecultural fooddifferences to herltage. our that whichParticipate is noted. in a brainstorming session and list foods the.nationalwhichDiscus have specialties been origin adopted of of the fromthe foods. localother region. cultures. Identify Community cook books. Summarize characteristics class.LookStudy up restaurantorigin of amenus. food and relate Make a list of foreign terms information to ofseveral food services countries. from Visitorigins.that are. a restaurant frequently which used. specializes Study their meanings and in a foodNote or items of Findboardinterestservice pictUres "Around uniquerelated of the toforeign to aWorld foodscountry foods.with served. or area. Foods." Make a bulletin Bulletin board display. Select libIles featuring a particular 2.1.3. Chinesei:thersScandinavian culture such as: Foods.EconomicsFavorite RecipesTeachers of. - Foreign.Home a Planserve food. a menu featuring aEvaluste. foreign dish. 77-100gCEFM-Tood-Patterni and Customs OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES familyShow comprehension food patterns of andthe preparation:,significance of social, cultural LZARNING AND EVALUATION EXPERIENCES and psychological influences on TEACHING RESOURCES Explain the use of food to Preparetheir commentsa foreign to dish the forclass- your family and report promotesociability. interpersonal DiscussofRecallinvited improved wayspersonal to of familya showingmeal- experiences relationships socialization in circular when through friend- guests are response liness with food: 2.1. EntertainingWelcoming new clients neighbors 4.5.3. CelebrationdeceasedExtendingSharing snackcompassion of holidaystime to andthe specialfamily ofoccasions the withinParticipatefamilies and outside used in afood buzzthe to family.session develop to better share relationshipsways that 6. Others Citethrough examples the useof pm-verbalof foods and forms discuss: of communication1. Children identifying certain foods with 3.2- OtherstoLonelypeclaeundereatingparties depression, or other and pleasant boredom orexperiences overeating due Plan menus suitable for entertaining: 1. Tray meals or snacks Somempking,307Cronan -333 and rev.Atwood, ed. Foodspp- in OVERALLCONCEPTS: OBJECTIVES: Food Patterns Show and comprehension Customs patterns and preparaiion. of the significance of social, cultural and psychological iniluences BEHAVIORAL OBJECTIVES on family food 2.3. LEARNINGFamilyCook-outs AND reunions EVALUATION EXPERIENCES TEACHING RESOURCES 7.4.6.5. l'I.OrningAfternoonPicnics teas coffees PreparesocialEvaluate andrelations. how serve succe-ssful one of the the menus meals planned.were for developing Others statusbetweenInterpret of the reLstionahipthe nutritional people of a worldReadPrepare handoutfood for supply. guests at home one of the planned menus. "The World in 'Miniature" to visualize p.andState 187.Nutrition. Guide: Guide,,Arkansas 1969. Foods development.nation and that nation's betweenResearch population, and refer toand handout food production chart on correlationin various andState Nutrition Guide: Guide 1969. Arkansas Foods 17.7,.ewregions film of andthe discuss. world. ofFilm:p.Food 308.Health, for Life.Film Library, S. C. State Board malnutrition.Describesuffer 'fromreasons people er and List reasons 2.1.. PoorInsufficient appetite food people tinffer. from er and tivklrturi-ition 3- ,Unwise selection of food . Sw CONCEPTS: Food Patterns and Customs OVERALL OBJECTIVES:BEHAVIORAL Show OBJECTIVES on family food eatterns and preparation. comprehension of the significance of social, cultural and psychological influences LEARNING AND EVALUATION EXPERIENCES TE;ACHING RESOURCES 5.4.6. OthersEmotionalTraditions upsets and customs Read and discuss how poor nutrition can affect health. Cote,pp. 35-40.People, Food, and Science. Your View pictures of undernourished children. J Pictures: FoodsHarrischurch Book, and literature, Withers.pp. 86-87. etc. Collected from Explain the relationship ParticipateInvestigateitems dealing in current locatingwith world information and food displaying problems. on the current relationship news Clippings: Newspaper and betweendiseases. diet and selected between.Examples:class using nutrition charts and or a illustrations.body, disorder and report to1. Anemia Librarymagazines. resources. 5.4.3.2. VitaminDietProtein and deficiency kidneyheartand/or disease diseasecalorie conditions deficiency conditions: 7.6. DietDiabetics and obesityb.a. liamesmusRwaskiorkor 116 CONCEPTS:OVERALL OBJECTIVES: Food Patterns and Customs onShow family comprehension food patterns of the and significance preparation. of social, cultural and psychological influences BEHAVIORAL OBJECTIVES Do the following: Imagine that you are Jane or John. LEARNINGDoe who graduat AND EVALUATION EXPERIENCES TEACHING RESOURCES NigeriaaboutinPeacefrom the college Corps.change orcountry some tolast other andimprove springmake region theproposals and asnutrftion are members onfor your ofbringingof thewaythe to Study the problems of nutrition forListen discussion to a consultant of trends in in the world agricultural food production. fieldpeople. Agri-BusinessAgricultureConsultants: Teachers, People. County. Agents, media.Describepastfallacies experience how are food influenced andfads current and by Read and collect statements of food fads and fallacies. Administration.Pamphlet:Fallacies. Food FactsFood vs Foodand Drug Make a list of fallacies you recall having heard. Living,A.969.Craig, Thresholds, to Adult pp. 103,,108, amples of food fads and fallacies: 3.2.1. FishGarlic Jaiand can amilk brainreduce should food. high not blood be eaten pressure. together. Examinerelated magazine to fads articlesand fallacies. and advertisements for ideas5.4. Other.Grapefruit burnsup fat. CONCEPTS: Food Patterns and Customs OVERALL OBJECTIVES:BEHAVIORAL Show comprehensionOBJECTIVES of the on family food patterns and preparation. LEARNING AND EVALUATION EXPERIENCES significance of social, cultural and psychological influences TEACHING RESOURCES RespondDevelopfads. toa bulletinquestionnaire board onaround food currentfads. teenage food Bulletin'board. answers. Discuss Handout:1967,StateIdeasGuide Guide:p. aboutin 264;Which Foods Food of and Theseare Nutrition True? Arizona Curriculum TakeandExamine evaluate a pre-test food findtAlgs. fallacies to determine in light of scientific present knowledge of facts Periodical:FoodsHarris Bookand Withers,pp..90-92. Your Let's See What nutrition. ROW WeIllinois Know about Teacher, Nutrition. 21V, 6-16. ViewReview the basic film: nutritional principles. Food, the Color of Life. Summarize. EllaS. C.Library, State BoardFood, ofthe Health Observe a bulletin board: "You Are What You Eat." NutritionArkansasGray,.AvaColor of Guide Life.A., etfor al., Foods and ofRead family and studymembers. basic nutrition principles and food need McDermott,1969.Teachers p. 102.ofet Homeal., Economics,Food for I 117 Mbdern Living, pp. 202-215. CONCEPTS: Food Patterns and Customs 118 OVERALL OBJECTIVES:BEHAVIORAL Show OBJECTIVES comprehension of the significance of social, cultural and psycholo ical influences on family food patterns and preparation. LEARNING AND EVALUATION EXPERIENCES TEACHING. RESOURCES Sort food models nr pictures according to food groups Foodpp.Homemaking,Cronan 275-285. models and Atwood,rev.or pictures el., Foods in affectIdentify food the needs. factors that Discusssuchneeds.or nutrients. as: variations age. sex, in and family activity. members' nutritional List factors wtich affect nutritional needs of food. Modify a family menu to ParticipatenutritionalListen to ain needsdoctor buzz during groupor nurse topregnancy. planspeak variations to the class in aabout basic Resource person. meet special dietary needs. menu for the following: 3.2.1. AAn pregnamtyoung elderly child womanperson control,Evaluate usingpresent magazine methods articles, being used newspaper for weight clippings,5.4. AnAn obese and weightperson person Figure,Pamphlet: National A Girl Dairyand Her disease,futureDiscussand pamphlets. conditions results of such present as: motherhood,eating-habits resistance which affect to and aging. Council. CONCEPTS:OVERALL OBJECTIVES: Show Food Patterns and Customs comprehension of the BEHAVIORAL OBJECTIVES on family food patterns and preparation. Plan and evaluate menus for a selected number of days LEARNING AND EVALUATION EXPERIENCES significance of social, cultural and psychological influwices ° Shank, et al., Guide to TEACHING RESOURCES for the following: 3.2.1. HighExpectantOverweight school mother athleteteenage girl I Modern Meals, pp. 22, 31-33. 6.5.4. MaleUnderweightRetired bookkeeper farmer six-year-old boy 120 OVERALLCONCEPTS: OBJECTIVES: Technology and Consumer Choices consumerShow comprehension food choice. of the significance of food production and related technology to BEHAVIORALproductionDescribe OBJECTIVES factorslin and the food, wouldConsider not havethat beenmany possibleof the foods if it on had the not market been todayfor LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES . influence upon family food the development of food processing. choices. .vesting, storage,theSelect phases one processing, ofcanned, its production frozen transporting, or (fromdried planting,food.marketing, hat-7 Identify all Library resources. .purchasing,ObserveParticipateinformation and preparationprocessing in with class class.andby trip thesanitation tohomemaker). a food technlques. processing plant. Write Share Trip, reference.2000.Visualizean evaluation the changeSof the tripin food and productiondiscuss in inclass. the year Discuss with class members. Read selected Medved,pp. 2-9. The World of Food DescribeDefineof convenience convenience various foods.kinds foods'. usCiteselectedClarify for examplesa long thereference. meaningtime of convenience of.conmentence foods whichfoods haveafter been reading with' White,pp. 325 Food -326. and Future, foods;EstablishList common include: and convenience write criteria foods forused evaluating by families convenience today. 4.3.2.l. OthersNutrientsCostSuitability within provided budgetto taste OVERALLCONCEPTS: OBJECTIVES: Techno Show comprehension of the signif cance of food production and related tech= and Consumerconsumer Choices food choice. to BEHAVIORALDescribedisadvantages advantagesOBJECTIVES of convenience and List(example: advantages and disadvantages of convenience foods LEARNING AND EVALUATION advantage--availableEXPERIENCES year round; disadvan- TEACHING RESOURCES '41111NZAMM. foods. venienceParticipateschools,tage--no variety,processing in brainstorming monotonous);. plants, tobusiness identify firms) which offer foods and places or establishments (hospitals, types of con- Identify space foods that Recallualsconvenience patronize foods foodswhich these forhave establishments. sale. been especially prepared for List reasons that individ- - Library are on the market. Participatespace flights. in a discussion of the following: 2.1. TypicalSpecial meal preparation given to ;ourfor spaceastronauts flight foods f resources, Read available references on space age foods. 3. Food adjustments of aquanauts 1 Medved, The World of Fowl, Describe synthetic foods. ReadonInvestigate, foods selected of the referencesif future. interested, or survey for further supermarket information for LibraryLibraryPP- 4-6. resources. resauxces. - information on synthetic foods, such as: 3.2.I. BaconOrangeCool-Whip drinks Supermarket. Givefoods.View reasonsdisplay forof eitheranswers. samples or labels of synthetic4. Taste samplesSynthetic of foods milks and evaluate taste. Display:labels ofActual synthetic samples foods. or OVERALLCONCEPTS: OBJECTIVES: Technology and Consumer Choices consumerShow comprehension food choice. of the significance of food production and related techno BEHAVIORAL OBJECTWES vaItmsUse comparison and costs cards of synthetic and contrast and commonthe nutritive foods. LEARNING AND EVALUATION EXPERIENCES NationalComparison Dairy:Council. Cards,:" TEACHING RESOURCES additivesCite reasons to food.for addition of offorpreparationListen America. Columbus' to the of explorationreadingJesus' bodyof Biblical whichfor burial. led passages to the discoveryrelated to Recall reasons Bible. ExplainboxfoodCollect of additives. confectioners'why labels the additiVesfrom foodssugar, are to box used.identify of gelatin various dessert). types of (Examplest loaf bread, box of salt, Describe additives that LocateandUse chemicalselected foods additives,withreferences different to distinguishtypes of additives between andnatural pp,'326-330.Cote, People, Foodand Science, are common to food items. arrange exhibit according to the following: 3.1.2.. Acids,Flavoring:Color buffers,additives agents alkalies, and neutralizing Theytives-WhatAssOciation,Booklet: AreTsed. TheY-Are,Inc -, -Food How: Addl- 4anufacturing-Chemists: 6.S.4. Non-nutr5MaturingEmulsifiers,agents andtive bleaching sweetnersstablizers, agents and thickeners Participateeachlabel. group or boxesinadditive. the from preparation .food products. of a flip Devote chart space using to7. Others OVERALLCONCEPTS: OBJECTIVES: Technology Show and comprehension Consumer Choices of the to consumer food choice. significance of food production and related. technology BEHAVIORALadditives.lawsExplain concerning OBJECTIVES provisions food of Readestablished and discuss in governmental'the use of additives. controls LEARNING. AND EVALUATION EXPERIENCES that:have been 'HarrisBook, and pp.. Withers. 172-176. TEACHING RESOURCES Your Foods overallfoodDiscuss additives foodthe contributionsupply. to the of managementWritesuch conclusions as: of the supplyhow certain of food food in additivesa variety aidof 1. Enhancing flavor and color ways,in. Develop criteria for Read selected references and discuss various forms4.3.2. OthersImproving preservationkeeping quality and packaging of Cronan "cods in appraising advertising. currentViewadvertising. television food ads commercialsand references and to food nutrients. report to class on Homemaking,215-216. rev. ed. pp. and Atwood, papers,information.Collect etc. and study food advertisements from UnderlineCross out significant words that information.give mo consumer magazines, Advertisement collection. Describeinfluences ways consumer advertising choices. packaged.attractivelyExamine a display packaged, of two and similar the other food not itemsi attractively one Food packages: 2.I. UnattractiveAttractive oneRefer onDiscussto consumer buy.to references,andinfluences choices. of color,discuss:pointers pictures, which design, etc. cause Packardi Hidden Persuaders. 'influence of advertisimg..onthe family, Participate in group discussion on the 123 124 OVERALLCONCEPTS: OBJECTIVES:TechnologyBEHAVIORAL and ConsumerOBJECTIVES Choices toShow consumer comprehension food choice. of the significance of food production and related technology LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES hasDescribe, on consumer effects choices. packaging ParticipatePackagingRead suggested food. in areference discussion to howidentify packaging reasons affects for ModernMcDermott, Living, et p.al., 42. Food for Listfoods.convenience,ing andpackaged discuss attractiveness, or advantagesbulk food. and economy, disadvantages and safety of buy-of , hasDescribe on consumer effects choices. labeling ViewtheItemize alabels display conveniences covered. of canned and goodsinconveniences or boxed Productwithof packaging. Display: canned goods ParticipateComparetainers, withif in possible. commercialdesigning alabel. label for a food product. Identify the contents in con- labels.Collectionboxed products. of commercial and Listreference.Read informationand answer preparedthat labels questionnaire furnish. on suggested FoodsHarrisAssociation,Pamphlet: Bookand Withers,pp- It's 177-181- On Yourthe l'abel. National Canners minerals,substitutes.Investigateso that and misconceptions responsibilityvitamins do notdo of notcompare industry develop. favorable to label with foods (The amount and quality of protein, Example: milk Library resources. .quesListen.milk.) of, to ,supermarket manager's explan.iticn of techni:- laying pa ed and labeled products., Outside 'speaker. CONCEPTS: Technology and Consumer Choices OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Showto consumercomprehension food choice.of the significance of food production and related LEARNING AND EVALUATION EXPERIENCES technology TEACHING RESOURCES theinformationDescribe consumer. protective available food to DisplayListtaken the a to pictureeffects insure or onthat platethe these consumer. of food.foods are safe. List procedures Picture or plate of food. Lookcontrol up the of lawssanitary in your conditions community of thatfood. relate to pp.Homemaking,Cronan 84-85. and Atwood,rev. ed., Foods in List areas in relation to PrepareStudy suggestedan assigned pamphlet class reportand evaluate. on laws regulating Association,Pamphlet: It's on the Label. National Canners regulatoryfoods for laws.which there are food: 3.1.2. ContainersWeightsSanitation and measures 10. 9.8. WorkersStandardsImitation Listen and summarize other student. assigned reports.7.6.5.4. LabelingShippingGradingInspection 14.13.12.11- FlavoringAdditivesColoringPreservatives Read mimeographed material. Florida-FoodFoodFood-BorneSupplementary Poisoning Illnesses. Nutrition Chartmaterials: Guide, notMakefalsely meet a study safetylabeled of standards.government and of action action taken taken when when food food does is pp. 49-50. CONCEPTS:OVERALL TechnologyOBJECTIVES: andtoShow Consumerconsumer comprehension Choicesfood choice. of the significance of food production and EXPERIENCES related technology BEHAVIORAL OBJECTIVES Research and report on laws governing 1. LEARNING TheAND FederalEVALUATION Food, Drug and Cosmetic food handling: Act. ModernMcDermott, et al., Food for Living, pp.TEACHING 30-41. RESOURCES 5.4.3.2. GovernmentMilkPoultryMeat OrdinanceInspection Products Food LawsStamp ActInspection and Regulations Act Act Countypp.Cote, 377-379. People,Health Department.Food, and Science, areExamineings designed such a display as to meat protect of and labels, egg stamps tags, wrappers, the consumer. found on foods which and mark- ModernMcDermott,Shank, Living,Meals, et etal., pp.al.,pp. Guide 84-86.31-41.Food to for Selectfood. a food and report on laws connected with the Compare for qual- Commercial canned food. ListenityShowon andlocal,several to decide a state, tapedgrades what interviewand ofuse a couldfood of item.be federal agencies which regulate represenLative speakmade of each. Resource person. Answerthe food Objective supply testin the questions county and state. covering the laws. readings of Cronan and Atwood, Foods In Describeoffood information purchasing.reliable related sources to ParticipatepossibletheObserve iniluence effects advertisementsin panelof onadvertising discussionconsumer. on television on based on family food habits. and-analyze for Homemaking,commercialsObservation: rev. ed., p. 215. television Technology and Consumer Choices OVERALLCONCEPTS: OBJECTIVES:BEI-IAWORAL OBJECTIVES toShow consumer comprehension food choice. of the significance of food production and related technology LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES AnalyzeParticipatefrom a andmagazine, discuss in a committeenewspaper an appealing reportor advertising food on agencies brochure. advertisement that act advertisingMagazines,Cote, People, newspapers,brochures. Food, and to protect food and furnish information about food:2.1. DepartmentU.S.Food Department and Drugof Health, Administrationof Agriculture Education, of andthe WelfareU.S. Science, pp. 377 -379. 4.3.5. U.FederalAmerica*Council S. Public Tradeof Medical FoodsHealth Commission andAssociation Service Nutrition of the 6. Trade Associations:b.a.c: NationalAmericanPoultry andLivestockMeat Egg Institute National and Heat Board Board 7. WelfareState, county Departments,d.f.e. and local School hospitals, Food Service. UnitedAmerican,Others Fresh Dairy Pkuits Association and Vegetable Council Social Library resources. 127 CONCEPT& Meal. Planning and Preparation 128 OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES! Demonstrate comprehension of abilities related to planing and preparing LEARNINGnutritious AND meals. EVALUATION EXPERIENCES TEACHING RESOURCES theSpecify body. nutrients needed by Read selected references to define: 2.1. nutrientsnutrition CroninScience,Cote, People, and p. Atwood,93. Food, Foodsand. Choose one nutrient: research and compile information Nutritionp.in 146.Homemaking, and comparativerev. ed. onPlannutrients, a flip and chartplay their awhich selectedfunctions, nutrition and examples game. of sourc,!s. shows the classification of XIV,Games:charts. pp. 19-28. Illinois Teacher, girl;reviewParticipate postof nutrients. on in bulletin the construction board; attach of a adisplay string for a (Find a picture of a pretty Picture. affectedListenfrom each toby selectednutrient.the nutrient.) story to different and summarize parts inof onethe sentencebody Handout:School Girl's Stomach." "The Diary of a Recallstated "basic through foods" circular needed response. by the body in order to ArkansasChart:Guide. p.Food 187. and Nutrition FDA, Basic Food shopimportantListselect forpractices and/or ain week's shopping plan on supplyoverheadnutritious for oflow-cost projectorfood meals. using meals. which planned are menus.very (Example: p.Cross,Chart. 226. Enjoying Family Living. CONCEPTS:OVERALLOBJECTIVES: Meal Planning and Preparation Demonstrate comprehension of abilities related to planning and preparing nutritious meals. BEHAVIORALPlan OBJECTIVES and serve nutritious, Recall. any food assistance program that exists and LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES low cost meals. Plan,relate prepare this to and planning serve variouslow cost types family of meals.meals: 2.1. Meat substituteextender '0..=mm. Plan other meals necessary for the day. 5.4.3. OthersOne-dishOven meal meal Evaluate Handout: "Considerations in menusandsheet.supplementary flavor.according to material daily requirements. to evaluate or develop a score Consider variety, color, texture, food value, Use PlanningNutritionFoods," MealsArkansas Guide. and p.ServingFood 113. and Describeappeal ofways low to cost meals. enhance the beViewObserve used selected for a teachergarnishes. filmstrip demonstration and summarize and prepare:foods which may Co.,Filmstrip: All about Garnishes. Ekco Housewares 1.4.3.2. OtherRadishCarrotCelery garnishesrosescurls flowers ParticipateParticipateahoios attractively in in preparation brainstorming garnished of asessionfoods. bulletin to recall,board ways which the Bulletin board. inExplain planning factors meals involved for two. planningParticipatefamily makes and inusepreparing a ofdiscussion leftovers. food forof problemstwo. Include: involved in CONCEPTS: Meal Planning and Preparation 130 OVERALLOBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate comprehension of abilities related to planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES. 1.3.2. ProbabilityUseamountsFoods of that leftovers(pastries, areof wastedifficult roasts) to prepare in small 6.5.4. UseOthersforShopping, of a recipes,larger because number since of of theyquantity people are usuallyof certain writt foods MakePlanorder a listmenu;for sevenof select staple days' and items foodadapt asupply. youngrecipes couple and planwill markethave Example:Useto (casserole, foodbuy. available salads, to develop sandwiches) an appetizing to serve twodish people. Figure theham approximate and/or :oast. cost. Leftover foods. Explain why and how guest ParticipatebeforedishesView, sample,theprepared. meal in and awas discussion discuss prepared. taste of reasons and appetite for serving appeal of Evaluate by standards agreed on plasticIndividual spoons paper for platestasting. and mealsand buildexpress relationships. hospitality guest meals. 1.2. EnablesandGives hospitality opportunity family members for providingto develop fellowship and express 4.3. AffordsinbuildingFostersindividualitygraciousness hostess and andencourages outletsstrengthening foruse creativityof friendshipsleisure andtime CONCEPTS:OVERALL Meal OBJECTIVES:BEHAVIORAL Plarcaln,g OBJECTIVES and Donstrate Preparation comprehension of abilities related LEARNING AND EVALUATION EXPERIENCES to planning and preparing nutritious TEACHING RESOURCES meals: Recellserved. characteristics of guest meal s your family has5. OthersInclude the following: 4.3.2.1_ TouchesFancySpecialCreation and ofmenus unusualofglamour aand receptive decorationsparticularin food, atmosphere and foods appointments through availableSpecify resourcesin providing needs.List resources available for, personal and family food5. Include: Otherscare in arranging furnishings family food needs. 4.3.2.1. TimeAbilityIncomeCreative and in energy abilityfoot preparation in planning Review general principles for quantity service: 6.5. AbilityUnderstandingequipment to use ofmanagement nutritional principles needs and 4.3.2.1. SeekNeverDecideSome quantity multiply recipessize of recipes canaservings cake be doubled,recipe quadrupled, e Participateguests. in planning and preparing a cookout for 5. UsedoubleSpices buffet allhave mealseasonings a cumulative service. effect; do not FoodsHarris Book, and Withers,pp. 286-290. Your OVERALLCONCEPTS:. OBJECTIVES: Meal Planning Demonstrate and Preparation comprehension of abilities related to planning and preparing nutritious meals. BEHAVIORAL OBJECTIVES andSummarize preparing ways "roods. of making use of LEARNING AND EVALUATION EXPERIENCES resources in planning TEACHING RESOURCES Describe the principles ObserveReadtion selected for diiplay various reference of typesbread toofand listbread. cereal procedures products. of prepara- Modernpp.Shank, 308 Meals, et-316. al., 2nd Guide ed. to of cereal cookery. value.rice,Study pasta). cross- section drawing. of Classify by form, origin and nutritive a kernel of wheat. (rolls, CronanDisplay: and Atwood, Foods, Cereal products. principlesPractice basic related cooking to ParticipateDetermine whereby groups various in thenutrients various methods of cereal are found. pp.in 380-383.Homemaking, rev. ed. Describecereals. casserole dishes, Identifycriteria._productscookery. withimportant group. ingredients of casserole dishes. (rice, oatmeal, macaroni, others). Evaluate by class established Compare including basic ingredients. ViewrequirementsDetermine a demonstration theImoportionfor a. main of thedish. of preparation protein of necessary to meet a casserole. ResourceLibrary person:resources. local home criteria.cooked.PrepareSummarize casseroles by answering or puddings questions making in a "Suprise Box." Evaluate success of products by pre-determined use of cereal economist. CONCEPTS: Meal Planning and Preparation OVERALL OBJECTIVES: Demonstrate comprehension of abilities related to Opnning and preparing nutritious meals. TEACHING RESOURCES BEHAVIORAL OBJECTIVES ListquickView stepsdemonstrationbread. of procedure on preparation for quick bread.of a variety of LEARNING AND EVALUATION EXPERIENCES (muffins, biscuits, popovers, other). Modernpp.Shank, Meals.--, et al., 2nd Guide ed., to 308-73161; WorkTastequick in breads.breadsgroups andand evaluateprepare anresults assigned by variety of pre-developed Readlist ofselected criteria. reference on yeast breads and discuss. Modernpp-Shank, 317-324. Meals, et al., 2nd Guide ed., to. yeastEvaluate breads. quality in ParticipateViewfor demonstrationjudging in quality a group on ofmaking discussion yeast of breads. yeast to setbreads.. up criteria Describe forms of bread PrepareIdentifyexperience.. yeast kinds breads of breads as an andextended mixes homeon the or marketfrozen, canned, partially baked. Discuss use laboratory such available in the market. as:aWorkof commerciallyproducts. with partner prepared to complete the preparation Study cost and satisfactions gained. bread. Score product using of makingDescribe pastry. principles of DetermineIdentifycriteria. ingredientsuses of pastry. uszd in pastry making. CONCEPTS: Meal Planning and Preparation OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate comprehension of abilities related t' planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Determinepastry.Read selected standards reference for pastry.and study methods of making Identify principles involved. MealslShank, 2ndet al.,ed., Guidepp. 349-356. to Modern variousDifferentiate types ofamong pies. the DevelopsandViewtypes roiling demonstration of collage pies out (fruit,pastry. of of pictures methods chiffon, illustratingof cream,measuring, custard, various mixing, cobbler, Participatecharacteristics.others).(meringue, inwhipped a discussion cream, pastry,on toppings others). for pieS, Label each pie and identify unique WorkingwriteexperienceObserve summary with demonstration ina ofpartner, piedemonstration. making. onplan fillings and carry and outtoppings laboratory and Explain basic principles bakedReadCompare piesselected pies and madeevaluatereference in laboratory by and class discuss developedwith principles commercially criteria. of ModernShank, Meals, et al., 2nd,ed., Guide to related to sugar cookery. classifyUsesugar illustrated cookery. kinds of types candies. of candies in pictures to pp. 399 - 405. OVERALLCONCEPTS: OBJECTIVES:Meal Planning and Preparation. Demonstrate comprehension of abilities related to p7anning and preparing nutritious meals. BEHAVIORAL OBJECTIVES Identifyfrequently chief used nutrient in homemade in candy candies. and list ingredients LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Applyrelated basic to principlessugar cookery. byWorkexperienceObserve pre-developed with demonstrationa partnerin making criteria. to candy. planof the and making of candy. Evaluate product tasted carry out, laboratory cakes.Participate in a discussion on the significance of Shank, et al., Guide to Modern andAnalyze cookie processes preparation. of cake mixingView demonstrationStudy a butter selected cake onreference the conventional on cake making. method for Summarize procedure by writing Meals, 2nd ed., pp. 333-334. a Participaterecipe.in making angelin a discussionfood and other of the sponge principles cakes. involved cakesPracticecakeIdentify failure. and preparationprobablecookies. causes of for experiencesWorkingledList discussion.possible with in partners,causes making of an plancake assigned failuresand carry variety after out of laboratorya cakesteacher - Medved,pp., 323-324, The World 334. of Food, usingdiscussing.chart.Score different cake products pans, preparedfillings, by frostings pre-developed or toppings. score Share results with class through tasting and OVERALLCONCEPTS: OBJECTIVES: Meal Planning and Demonstrate comprehension of abilities Preparation related to planning and preparing nutritious meals. BEHAVIORAL OBJECTIVES Observe a demonstration LEARNING AND EVALUATION EXPERIENCES on cake decorating. Cake decorator. TEACHING RESOURCES Givencookies.Read anselected assortment reference of and discuss various type Modernpp.Shank, 345-348. et al., Guide to Meals 2nd ed., assignedParticipateby types. type la cookie. a laboratory session and make Samplecookies, and arrangeevaluate in product, categories an COokies- toimportantSpecify cookies. ingredients nutritive valuethat add valueDiscusssharing to cookies.ingredients results with which class. add important nutritive varietyObserveforDemonstrate futureof in cookies local use. ways fooddisplayed. cookies store may be packaged and stored to determine the great computinginideas the(Example: localto theclass. storecost ofand ingredients in chocolate chip, oatmeal, others). Compare the cost of a cookie seen a similar homemake cookie by Report on observation a recipe. commonIdentify to salads.nutrients . cussionRead selected of the referencenutrients andthat participate in a dis- Shank, et al., Guide to Modern Developsalad. a bulletin board to be used in a meal. illustrate ways saladsmay be included in a Meals, 2nd ed., pp. 379-388. OVERALLOBJECTIVES:CONCEPTS: Meal Planning and Preparation Demonstrate comprehension of abilities related to planning, and preparing nutritious meals. BEHAVIORAL OBJECTIVES Viewaspects suggested and appeal filmstrip of salads. and discuss the aesthetic LEARNING AND EVALUATION EXPERIENCES Making,Filmstrip: Libby McNeill, Libby. TEACHING -RESOURCES The Art of Salad saladIdentify greens. a variety of ReadObserveavailable and a studyanddemonstrationdisplay label. selected of arrangement referencesin making of gelatinon salad gelatin salad.greens and Discuss how to use and store. Meals,Shank, 2nd et ed.,al., p.Guide 277. to Modern Recordits uses. for a period of one week the various methods Medved,pp- 201-202. The World of Food, Viewyou (Pickles, observedand discuss forcelery, selectedfoods carrots, to filmstrip.be servedothers). on a relish tray. H.Filmstrip: J. Heinz. Song of the Salad. Read selected references on salad making. McDermott, et al., Foods for era Living., and. Atwood, Foods in pp. 328-337. Describe criteria for Observe student demonstrations on methods of making pp.RomemakinCron= 472-480. , rev. ed., judging quality of salads. aothers).salads. notebookDetermine on standardssalads. for salads. (Tossed, Summarizecongealed, procedures fruit, vegetables, and considerations in 138 OVERALLCONCEPTS: OBJECTIVES: Meal Planning and Preparation Demonstrate comprehension of abilities related to planning and preparing nutritious meals. BEHAVIORAL OBJECTIVES Workingexperience with ina partner,making a plansalad. and carry out a laboratory LEARNING AND EVALUATION EXPERIENCES Evaluate results by TEACHING RESOURCES. onReadclass.established salad selected dressings class references criteria. and their as apurposes. base for a discussion Share learning with Homemaking,Cronan and rev.Atwood, ed., Foods in Meals,504-504.Shank,pp. 503-5056. 2nd at ed.,al., pp.Guide 384-388, to Modern ReadState suggested type dressings reference made on invegetable the home. cookery. Homemaking,Cronah and Atwood, rev. ed., Foods pp.463- in eachVisitexotic vegetable. a supermarketfresh vegetables. and list all displayed local and Suggest a use or dish for 471. ofSummarize vegetable basic cookery. principles ReadbasicObserve chosen principles an illustratedreferences of vegetable toteacher study preparation. lecturenutritive and and summarize caloric Shank, et al., Guide to Modern values of vegetables. Medved,MealsPPY.-,-233,; The :World.232-239. of Food, 2nd, ad., pp. 538-541. CONCEPTS:OVERALL OBJECTIVES:Meal Fleming Demonstrate and Preparation comprehension of abilities related to planning and preparing nutritiaus meals. BEHAVIORAL OBJECTIVES Workingplate. with a partner, plan and LEARNING AND EVALUATION EXPERIENCES prepare a vegetable TEACHING RESOURCES ParticipatetheUsing vegetable the lettersin aof brainstorming every of the letter alphabet, sessionpossible. recall to and name list andCompletevariousfruit fresh). inkindsr. differentchart of fruitsto cotn'areforms. available. cost of (Canned, frozen, dried, a serving of one Explainfrom turning how to darkprevent after fruit apple.PeelofDevelop waysan apple, fruita bulletin observemay be board usedand todiscussin illustratea meal. what happensthe variety to the Apple.Bulletin board. sert-ingDescribeparing. fruits.multiple ways of Viewofdark dishesdemonstration after such paring. as: on the use of one fruit in Identify ways to prevent fruit from turning a variety Apples. 4.3.2.1. BrownStewedAppleBaked Betty sauce appleapple methodsPracticeStat of incooking the laboratory apples. or at home, 5. observations and conclusions Appleregarding juice the fruit. one of the 139 OVERALLCONCEPTS: OBJECTIVES: Meal Planning and Demonstrate comprehension of Preparation abilities related to planning and preparing nutritious meals- BEHAVIORALDescribedry OBJECTIVES milk ways for ofdrinking. mixing milkParticipate products. in helping display LEARNING AND EVALUATION EXPERIENCES (Whole fluid, homogenized, many forms of milk:and two percent Milk displaN, TEACHING RESOURCES forms.ingRespondnon -fata chart todry, studentwhich evaporated). list reports a suggestion for use of milk onCompare forms ofprices-. milk by complet- Library references. milkParticipateRecall in the daily diet in requirementsbrainstormingwithout drinking of session milk. it. for ways to get Tastecontaining samples the of followingmilk (from milk: three 1. Whole milk unmarked pitchers) Meals,Shank, 2nd et ech,al., pp.Guide 225-232. to Modern foraDetermineFigure specified differences the kind number of in milkof cost days.samples. of each 3.2. Half wholeskimmed and and half half skimmed dried for a family of six WorkingReadcookery. selected with a referencespartner, plan and - list principles of milk Selected references. Viewwritechocolate demonstrationscomparisons. using different of quick milk types of milk. prepare hotsnacks using Taste and blender. CONCEPTS: Meal Planning and Preparation OVERALL OBJECTIVES:BEHAVIORAL OBJECTIVES Demonstrate comprehension of abilities related to planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES Reportcheese.Identify(Examples: problems types encounteredof cheese and in countirespreparing notedmilk dishes.for each scorching, curdling). Meals,Shank, 2nd et ed.al., pp. Guide 247-257. to Modern. wrappersPreparewithTaste the aan cheese).andvariety exhibit discuss of of cheese. typesvarious and cheese functions wrappers.: of cheese. (May serve assorted cracker Label Cheese and crackers.eese %Trappers.. Workcriteria.cheeseShare in ideaspairsas a mainofto howplan dish. family and prepare uses cheese. a complete menu using Evaluate by class developed Describecheese cookery.principles of characteristicObserve heating noted. cheese at a high temperature. Give one Romance of Cheese. differentWriteViewideas selectedconclusions gained, purposes. film about on cheese types andof cheeselist three to use helpful for ModernFilm: Talking Pictures. ListIdentifyCreate use a ofpartsbulletin eggs and in board labelmeals. entitled:each as to nutritive value. "The Egg and I." MealsShank, et al., Guide to Modern 2nd ed. pp. 234-236. 141 OVERALLCONCEPTS: OBJECTIVES: Meal Planning and Demonstrate comprehension Preparation of abilities related to planning and preparing nutritious meals. BEHAVIORALEvaluate OBJECTIVES a broken egg for Study charts which show LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES degree of freshness. Determinehard cooked, the usedsize forand pancakes, cakes,grades others. of eggsthe grades'ofwhich could eggs. be: Charts. cookery.State principles of egg Cookery.AssistWrite principles in setting of (Licanples: up display of utensilsegg used cookery. in poaching pan, omelet pan, egg egg Utensils. CookDemonstrate eggs by breakingtwo different an egg. Viewcups, demonstration electric cooker, others). on how to break an egg. Egg and bowls. methods. studentothers).demonstrationsWorking(Examples: demonstrations. with harda onpartner, cooked,methods of Compare eggs for tenderness. scrambled,plan and present fried, assignedpoached, cooking eggs. Observe other Eggs. minutes.View(Place a demonstration one in rapidly of Place other egg in boiling water and boilcooking for two eggs in the shell. water just below the ten Egg - List the sources of meat. ofParticipateforboiling meat. tenderness point in brainstorming andand cook appearance. for 10 minutes.) Compare session to list sources eggs RespondRead assigned to student reference reports. on meats. Report to class. Meals,Shank, 7-2nd. eta1.4 ed. Guide- to pp. 261-278. Modern CONCEPTS: Meal Planning and Preparation OVERALL OBJECTIVES: Demonstrate comprehension of abilities related to ,planning and prepa LEARNING AND EVALUATION EXPERIENCES nutritious meals. TEACHING RESOURCES BEHAVIORAL OBJECTIVEScuts.Identify nutrients in meat cuts.referencesObserve classroom to identify display nutritive of cuts valueof meat. and use of the Read LibraryCuts of resource. meat. meatViewPlan and a week'smethodsdiscuss menu bestselected utilizing suited filmstrip. for less cooking expensive them. cuts of SwiftFilmstrip: and Company. How to Buy Meats. explanationView tools usedof their in meat use: cookery and listen 2.1. MeatCarving thermometer knife to an Meatelectric others.thermometer. knife, carving knife sharpener,knife, observe.Summarize operating instructions 5.4.3. OthersKnifeElectric sharpener knife and list precautions t meat.Determinesuited to cooking selected methods cuts of RecallexampleList on principles ofchalkboard each. of methods protein of cookery. cooking meat and give an ViewsComparetwo methods:demonstration the two types of ofthe cooking. preparation of roasts us2.1. MoistDry heatheat Discuss. Roasts. 1,43 144 CONCEPTS:OVERALL OBJECTIVES: Meal BEHAVIORALPlanning Demonstrate and OBJECTIVES Preparation comprehension of abilities related to planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES ViewofDevelop ways a demonstrationchickena collage lends of ofpicturesitself two methodsto illustrating being of cooked. frying the chicken variety Chicken and hot bread-. andassignedParticipate of making meats in gravy. otherpairs thanto demonstrate roasts. the preparation of Serve with hot breads. (Example: fish, Fish, poultry and meat. donenessDescribe of meats.how to determine Studyotherpoultry,improperly demorstrations.selected others). handled references and cooked dealing meats. with effects of List procedure for preparation from Selected references. mustAnswerTaketo be variousa question: cookedpre-test stagesto onthe manners ofwell doneness done and stage? etiquette.but pork and poultry Why is it that beef may be cooked Pre-test. givenmannersDescribe situations. and conventional etiquette for Listen to short story for the basis for manners. p.FoodofShort 315.. a andGraciousstory: Nutrition Heart," Guide. Arkansas Byrd, "Rewards manners.ReadDefine selected manners reference and etiquette. to study acceptable table Meals,ofVanderbilt,Shank, Etiquette-. pp. et131-133. al.,New CompleteGuide to BookModern CONCEPTS:OVERALL MealOBJECTIVES: Planning Demonstrate comprehension and Preparation of abilities related to planning and preparing nutritious meals.TEACHING RESOURCES BEHAVIORAL OBJECTIVES Viewideas selected gained- filmstrip on LEARNING AND EVALUATION table manners and discuss EXPERIENCES Manners.Company,Filmstrip: Table The Melamine Modes and mannersRead and participate in a 1. for eating Cornfood onsuch cob as: skit showing acceptable pp.Bomemakin.g,Cronan and Atwood, rev. 269-270. ed. Foods in 3.2.4.5. PizzaSpaghettiOlivesOthers Role play correct manners 1.2. AttendingEating in publica tea and etiquette for situations Role play. 4.3.5. AttendingEatingOthers with a banquetyour list differentdate types of Cronan and Atwood, Food_ _11 Demonstrateof table service. different types ReadfamilyPrepare chosen meal areference bulletinservice. and board of attractive table settings. Homemaking,Bulletin2L6. board. rev. ed. pp.260- Consider these ways of 2.1.3. Serving individualbuffetplates style trays simplifying meal in kitchen service: fromView locala display stores of table mats, tablecloths and napkins -.Napkins.Tablecloth.TableBorrowed mats. display: 146 CONCEPTS: Meal Planning and Preparation M OVERALL OBJECTIVES:BEHAVIORAL GELTECTIVES Demonstrate comprehension of abilities related LEARNING AND EVALUATION EXPERIENCES to planning and preparing nutritious meals. 'TEACHING RESOURCES matsExpressParticipate and napkins.creativity in the byconstruction using South of Carolina attractive resources table Examples:and materials on hand to create table centerpieces. 1.2. VegetablesFruits 9.8. DriftwoodRocks 5.4.3.6. AcornsGourdsWeedsWheat 13.12.11.10. PineBerriesLeavesFlowers cones by,meal,Practice close using developed correct a selected placementcriteria. menu. of tableware for a specific 7. Sea shells Evaluate the.procedures meal.Tableware needed for chosen State rules for seating guests at dinner. 267.Bomemaking,Cronan and Atwood,rev. ed. Foods pp. 266-in SummarizeofPlan etiquette and preparehelpful learned. aideas tea forgained, faculty. by giving the tea. Apply principles 'Describeoftheir the,Uhited,Statea. food; 'customs and ori 4arionii;'-regtons, character- NeiDe r'sa bulletin Pot?" board: "What's Cooking in Your Bulletin board. 'CCOOCEI7S-.' Meal Planning and Preparation ,BEHAVIORAL OBJECTIVES BALL ogjEcTivEs: Demonstrate comprehension of abilities related to planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES DiscusswhichList haveideas local regional to food incorporate custmus. and cultural foods origins.into meals or dishes ViewNamepoint areasand out discuss where,food customs. chosenyou formerly filmstrip. lived and/or visited and PassportFilmstrip: to Far-away Eating. Ground Beef foods.PlandifferentSearch a Southfor, areas planCarolina in and the prepare mealUnited featuring dishesStates. characteristicSouth Carolina of Viewthat and are discuss popular selected in this filmstripcountry. on foreign dishes RefiningCaliforniaTheirFilmstrip: Cultural Corp. and HawaiiBackground, Sugar Foods of Hawaii-- personEatView a afromforeign demonstration-of a different food and country.report a foreign reactions dish preparedto class.: by a Resource person. ingStudy foods resources from other and preparecountires. bulletin board illustrat- Foods.EconomicsFavorite Recipes Teachers of --Home Foreign 147 CONCFTS: Meal Planning and Preparation 148 OVERALL OBJECTIVES:BEHAVIORAL,OBJECTIVES Demonstrate comprehension of abilities related to planning and preparing nutritious meals. LEARNING AND EVALUATION EXPERIENCES TEACHING RESOURCES dishesUse magazine that are: pictures to illustrate meals featuring2.1. FrenchItalian Create table decorations portraying assigned-themes5.4.3. HawaiianOthersChinese uses.ExaMinerelated a:displayto foreign Of dishes gourmet listed seasonings above. and research McDermott,forDisplay: Modern et Living, al., Food pp. 242- "Seasonings, usingandPlan report anan unfamiliarextended results experience seasoningto class. forin ahome dish. or Prepareat school 248. Describetheir sources, food customs cultural,ListreligiousListen food to regional,customsbackgroundsa taped ofinterview and own discuss religious family of food personsand influences. customs.analyze from asdifferent to Resource persons. ,Interpret, . Make a yearly calendar listing special occasions Harris and Withers, Your andof :food, holi !to, :special occasions -the contributions Reportappropriateandtraditions holidays on special for carriedand each. suggestoccasions out atmain each.your foods family that observes are and Foods Book. pp. 301-314. ,.00INCEPTS:OVERALLOIEIJECTIVES: Meal. BEHAVIOiRAL Demonstrate OBJECTIVES Planning and Preparation comprehension of abilities related to planning and preparingLEARNING nutritious AND EVALUATIONmeals. EXPERIENCES TEACHING RESOURCES ViewspecialCollect assigned occasions.pictures filmstrip and make on foodsa display for specialof food occasions.for Filmstrip:CurrentPicture magazines.collection: Party Planning, tributeEnumerate to leadingthe economy South of Carolina the state, products such as:that con-Peaches Tomatoes LibraryReynolds resources. Metal Company. ApplesCantaloupesStrawberriesWatermelons EggsPoultrySoybeansGreen beans CucumbersCornSweetCabbageGrapes potatoes MilkOystersPorkShrimpFish VisitPlanfoodsCarolina aa smorgasbordwhichsupermarket are appropriate usingto list foods interesting for abundant guest meals.andin Southunusual HolidayBetterpp.Cote, 475-484. PeopletCookHome Book_and Food, Gardens, and Science, PlanDivideComplete a wayresponsibilities a tolaboratory simplify planmeal for forservicepreparation. class for smorgasbord. a large McDermott,pp.HonCronan. 352-353. and et Atwood,al., Food Foods for in , rev. ed., number of people. 149 Modern Living, pp. 528-530. OVERALLCONCEPTS: MealBEHAV4ORALOIiIECPIVES Planning and Preparation OBJECTIVES: Demonstrate comprehension LEARNING AND EVALUATION EXPERIENCES of abilities related to planning and preparing nutritious meals. TEACHING RESOURCES PreparesionPrepare meal. and and serve serve a smorgasbordguest meal ator homeother and special report occa- to Evaluate by class developed criteria. Discuss, relationships- that Relatereceithe class. personal or family food. Evaluate by class developed criteria. experiences in gi or McDermottHomemaking and for Nicholas, Teenagers, .foOd'May.tgiver gifts. develop': ,aroi, -the' between recipient the of Develop a bulletin board illustrating ways to make food List food items suitable for gifts. Magazine6th ed., collection. pp. 559-562. PrepareSummarizetions:gifts attractive.food procedure delicacies for in each assiged delicacy. student demonstra- candies, jellies, jams, pickles, breads. neededLaboratoryingredients for task.setup: and food pment DesCribe.tableliarliodsvof for' ;prepiirationemergency types, of 'foods ,and home:Identify types of emergencies which may occur in 3.2.1.the Deaths of family members or AccidentsIllnesses friends Manual-Home Nursing. American Red Cross, ofParttsto prepare meals for the family.itiee 4. 'Lackto ofin electricalbrainstorming poweremergencies session or and when- suggest the homemakerways is unable coo fuel. prepare,,Plan'iceveral` usini,,sucla menus thatfoods the as: father" Z and children FrozenCanned t ModernMcDermott, Li et al., Food for , pp, 239-240. OVERALLOBJECTIVES:CCMCEYM"Heal Planning and Preparation Demonstrate comprehension of abilities related to planning and preparing nutritious meals. ECEKAV ORAL 08.JECTIVES 4.3. LEARNINGReady-to-eatQuick-cooking AND EVALUATION EXPERIENCES Homemaking,Cron= and Atwood, rev. ed., Foods pp. in. TEACHING RESOURCES gencies:List connunity resources for 6.5. OthersT.V. dinners family meals during emer- Resource:327-333. community. Listencieshome. andto amake representative a food survival restaurants, catering services, relative's speak on disaster emergen- plan for your family. Localand/or Red local Cross Civil director Defense local ile a list1. of emergenciesareas:.., which could Explosions occur in director. S.4.3-2. Droughts HurricanesAtomicFires bombs or storms Relate,improvisedSelect personalcurrent experiences when 6. Tornadoes pmentnewspaper were usedarticles in preparing relating familyemergencies. emergency foods and Listmeals.emergency. improvised equipment which, might be used in an ModernShank, Meals, et al., Guide to pp. 197-198. beFormulate used,for plansunexpected for an "emergency shelf" which guests 151 disasters. might Book,Harris pp. and 317-319. Withers, Your Foods 152 eers-lar 'Foods and Nutrition CKMIKACHOECITIVES2'llenCnstrteBEHAVIORALOBJECUVES Comprehension of a7 ',,,range of careerXX opportunities available in. LEARNING A,-7D EVALUATION EXPERIENCES foods-TEACHING and RESOURCES 1P InaPttoreIxt,II 7-, n r eli *difter_ ';diCerriee for Participatefood service.or in brainstorming related occupations session towhich list may jobs interest inSthonlbajmiand girls. il' Oikl.evels. gati personalpations.jobExamine opportunities currentqualifications local in food newspaper needed. service advertisements or for Choose one job that is of interest and list related occu- daily newspapers. t sections of WriteTourInterviewin food selected';lacasa summary service selected and (coffee discuss. foodin area serviceshop, which delicatessen, workers offer opportunitiesto determine others). 14*Idtit,yaouzces, on: dareer -0PPortun- of informs- availableListen.wortrainin to director,opportunitiesa school guidanceor otherfor training counselor,resource in person vocationalfood relatedexplain conditions, fringe benefits, hours, and pay. source person. Visitoccupations-careerfuture ,institutions piamplilers_trainini in oforfoods' continuingother related materials. education areas. offering Name possible Examine ServiceforEL J.Youth Reniz Industry in Company,the' --aFood GuideCareers for Viewareas eitherthelfezizof , specialization or andthe qualificationsMA filmstrip. needed. Rip:FoodCompany,liewFilmstrip: School Service SI-Idents. Careers.Horizons in H. J Heinz AFilmstrip: Career :to 'Consider. or National RestaurantFood Serivce: CIVERALLOBjECTIVES:CONCEPTS:,'BthAVIORALCIIIIECTLVES tamers, DemonstrateFoods and Nutrition comprehension of a range of career opportunities available LEARNING AND EVALUATION EXPERIENCES in foods and TEACHING RESOURCES Compare ,persoixal .goals. with :e,sa actions in homeInterview through communityummarize food related homemakerscareer interests.opportunities who earn money at presented. eareers:tiore,related" occupations. nutri- herListentional job. to requirements professional and home satisfactions economist explain derived educa- from Resource person. foodwhichSurvey homemakers community seek resources to gain for more evidences satisfaction of ways from relatedinI. skills.: Coo schools Observe a homemaker demonstrate a particular talent3.5.4.2. LibraryGroceryDrugstoreBookstore store (home(coolcbOoks) 'Cgourmet magaz-Z.nes) foods) Resource person. Formulatedecoraor skill isgeneralizations food preparation: related making to themints, benefits cake , food :preservations. Evaluatederivedinterest fromyour in gainingskillspersonal relatedmore potential skill to food infor foods andemployment nutrition.and nutrition. or YourExtensionBulletin: Career, Service. Cooperative Let's Explore 153, 154 Resources for Foods and Nutrition Semester Course Books: American Red Cross. Home Nursing. Garden City: Macmillan Co., 1967. BetterArnold, HomesPauline, and andGardens. Percival White. 1968. Holiday Cook Book. Food Facts for Young People. New York: Meredith Press, 1969. New York: Holiday House, Inc., Cote,Craig, Patricia. Hazel T. 1969. ThresholdsPeople, Food, to andAdult Science. Living, 2nd ed. Peoria: Boston: Ginn and Co., 1968. Charles A. Bennett Co., Inc., Cross,Crown., Aleene Marion A. L.,and June C. Atwood. Inc., 1972. Enjoying Family Living.. Philadelphia: Foods in Homemaking. J. B. Lippincott Co., 1967. Peoria: Charles A. Bennett Co., Gray,Favoritetecipes Ava. A-, BeidahWhorley, of Home Economics and PeggyTeachers. Patrick.Press, Inc., ., 1968. Foreign Foods. Foods and Nutrition a Guide for Teachers of Montgomery: Favorite Recipe Harris, Florence La Ganke and Rex Todd Withers.`ILZ. Heathof-Education,Home and Economics. Co., 1972.Home Economics Education, 1969. Monograph 74. Fayetteville, Arkansas: 'Your Foods Book. University of Arkansas, College Lexington, Massachusetts: Elemer, RichardH., and Rebecca M. Smith. Burgess Publishing Co., 1972. Teaching About Family Relationshi s. Ndnneapolis: McDermott,Medved, Eva. Irene E-, liable B. Trilling, and FlorenceLiving. Williams Philadelphia: Nicholas. The World of Food. 3. B. Lippincott Co., 1967. Lexington, Massachusetts: Ginn and Co., 1970. Foods for Modern Packard,MCDermott, Vance. Irene Charles A. Bennett Co., Inc., 1970. HiddenE., and Persuaders. Florence W. Nicholas. New York: DavidHomemaking McKay, for Inc., Teenagers, 1967. 6th ed. Peoria: StateShank, -Department Dorothy E.,of VocationalNatalie K. Education.Fitch, Pauline A. Chapman,1970.Guide to andModern Mary Meals Suzanne 2nd Sickler. ed. St. Louis: Webster Division, McGraw -H411 Book Co., , Curricultum Guide in Food Nutrition. Phoenix- State of Florida, Depart of Education- naliel-mssee:G/Arizona Association of Division of Vocational, Technical, and Adult Education, 1971. Future Homemakers of America, 1967. A. Resource Guide for Food and Nutrition- Vanderbilt,White, Ruth Bennett.Amy. Amy Vanderbiltes New Complete BookDoubleday of Etiquette. and Co., 1967. Food. and Your Future. Inglewood Cliffs: Prentice-Hall, Inc., 1972. Garden City: 155 'Hoak ler.s;'Bulletins, Pamphlets: AMericazztDiete tic Associatioii. 'Eating Fun for Older People Too. 620 North Michigan Clemson.,Univ,ersity ,Extension Service. , ,AVertue,Treeizirs0Foods Chicago, at Illinois lime, no.60611.. 188 :,,of-Prults and Vegetables, no. 189 Clemson. University, Clemson, South Carolina 29631. 'Meals;In4Milautes-4aini,Coupany.-Leesq:rploreSchool Your from Careers CareerYour, for Freezer, Youth inno: the 488 Food Students. Pitts ,.Pennsylvania 15230. Service Industry - A Guide for MarmfacturiChemistsRerr-F4e14 'Service. Association, Inc. Department.135,/825 Connecticut ,Sand, Avenue, Springs, Washington, Oklahoma D.C.74063. 20009. Ten Short Lessons in Canning and Food Additives: What Freezing. Consumer, Products Division, Are; How Are Used. Nation,,COunC.11.,Natioiiiii;Canners Association. 111 North Canal Street, Chicago,.44Girt.lind:Xer Illinois 60606. Cards for Teenagers Figure It's Oa the Label. 1133 20th Street, N. W., Washington, D.C. ilniteitSiaiisDepaZtment, A*rtirMirtratfirci,Lover1Coseltfeals-ThatPlease Washington; in Our Senior Years culture.' D. C., - Food20402. Facts Vs. Food Fallacies. Food and Drug Office, 1718 .UrdtectrStates Department of Agriculture. Ifarket:bag,NewsFooilasVicarpeachtreeSmarr% ,Street :Room 220, Atlanta, Georgia 30309. Southeastern Regional Information Modern Talking Picture Service. Georgia 30308. Romance of Cheese. 714 Spring Street, N. W., Atlanta, South',Carolina State Board of Health. rood-for-LifeTheF000Lthe Invaders Color of Life Sims Building, Columbia, South Carolina 29201. Filmstrips: AlnloodxmmxCompany of America. A Tbought_About a Pot or Two. 1501 Alcoa Building, Pittsburg, Bal Brothers Company. JelliesPennsylvaniaBeans 15219. Consumer Service Department, Muncie, -Indiana 47302. ,Cornell 'University. TomatoesPickles Freeie with Ease. Film Library, Ithaca, New York 14850. Dow'Chemical:Company.EkcoyHomaremCompany.' All About Garnishes. Michigan 48640. Focus =Home Freezing. Consumer Education, Abbott Educational Department, 9234 West Belmont Road, Midland, EvaporatutM5-11: Association. 910 Seventtenth Street,Ground;Beef--PAirenne,TrsTarilTIConvententooking N. W., Washington, Park, with IllinoisD.C.Portable 20006. 60131. Electric to Far-away Ear log General' Foods Corp. Jelly Jewels. 250 North Street, 'White P1 ins, New York 10602. H57 158 Genirar Mills, Inc.' Betty 'Crocker Film Library, 9200MuffinMealtimeMinnesota.Better .Mlrug Ca.n..BeBiscuits 55440. Magic Wayzata Boulevard, Minneapolis, H.r.J. ;Heinz, Company.' Pittsburg, Pennsylvania 15230: ' Song.'.of-la Salad 'HOUsehold Plaza,New Horizon 'Chicago, in Food'Illinois Service 60601. Careers Finance, - Spending Your Food Dollar. Money Management Institute, Prudential NationalLenox Inc. he Making 'of Fine China..and Libby. Association. Food 'Service: A Career to Consider. Art of Salad Making. Trenton, New Jersey 08605. Chicago, Illinois 60604. 1530 N. Lake Shore Reynolds -Metal' Company. Party Planning. ;Drive; Chicago. ReStwar' ant Wooster,Illinois 60610.,Ohio 44691. 6601 Broad Street, Richmond, Virg4n 23230. "RubbenMalci,:ComPani..' 'Sara LeemCcitapany'., lieWvRoom-ln-Tour,How -.tozSave- 30 Kitchen'Minutes: From the Ice,,,Alte to the Frozen Food Merchandise Mart, P.O. Box 3342, ;ft.[ .,,COmpany, Ihkion'StoOkyards, Chicago, Chicago;Illinois Illinois , 60654. .; As.s.60609- . ' owMeats,, 'Parts II, ITS. FilmStripst Syracuse China Corp. China First. Syracuse, New York 13201. TowleThe Melers4-fte - Silversmiths. Council. The SterlingCrystal TouchStory Newburgport, MassachusettsTable Modes 01950. and Manners. 40 Rector Street, New York, New York 10016. Periodicals: "Let'sIllinois See Teacher, What We 342Know Education About Nutrition." Buil Vol. XIV, No. 1, Sept. - Oct.., 1970. , University of Illinois, Urbana, Illinois 61801.

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