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Nutrition Education DOCUMENT RESUME ED 219 163 PS 012.987 AUTHOR Lundin, Janet, Ed. TITLE. Nutrition,Education--Choose Well, -Be Well: A Resource Manual for Oreichool, Kindergarten,. and Eleientary Teachers. INSTITUTION California State Dept. of Education, Sacramento; - Office of Curriculum Services. PU= 82 N+ E 40p. AVAILABLE FROMPublications Sales, California State Department of / Educatio, P.O. Box 271, SacramentoCA 95802 ($2.25, plus_ sales.. tax for California residents). EDRS PRICE. MF01 Plus Postage. PC'Not Available from EDRS. DESCRIPTORS Elementary Education; Elementary School. Teacherf; *Instructional Improvement; *Nutrition Instruction; Preschool Education; Preschool Teachers; Resource Materials;. Teaching Guides FlaNTIFIERS California; *Food Selection .'------ ABSTRACT To be used in conjunction with the "Nutrition Education -- Choose Well, Be Well" curriculum series, this resource manual.is designed to help teachers in preschools, kindergartens?and gradei 1 through 6,acquire the woficiency necessary for providing effective nutrition education, The document is based on the goals set forth in the Health Instruction Framework for California Public Schools and topics.identified in the publication entitled "Minimum Proficiency Levels for Nutrition Education 411 California Schools.", Chapter 1 of the document presents introductory information about the manual's objectives and organization, while chapters 2 through 6 cover the five topits ildentifiedtin the California n'trition --"---\\_ education minimum competency'guidelinea: food choice _factors influencing food choices, food-related consiler . competencies, and food handling. To ensure, ystematic achievement of the goals of California's nutrition edpiatxon program, minimum proficiency levels for students Werejleveloped for each of these e. topimand specific questions are. asked so that the teacher- can check retention of key-information. Illosites are provided after each set of questions. (MP), N.. 1 n . , f . 4 , . 1. \ A ' . *******01************.******************. ******.********.************** I _ , . , * Reproductionssupplied by EDRVe..ar he best,:that'can be.,mad0 -* * from tile or iginal document'. ,. -* °********************************* ******1********.*******i***it4********t NATIONAL INSTITUTE OFEDUCATION INFORMATION EDUCATIONAL RESOURCES CENTER IERIC). *Th.s document has been reproduced as received born the person ororganization 0Ognatngrt Woo, Changes have been madetO improve reproduction quality Points of new or opinions stated inthis doCu rnent do not nei-es y represent officol NIE positron or policy . 9 . "PERMISSION TO REPRODU THIS MATERIAL IN MICRO E ONLY ; HAS BEEN GRANTED BY IdTHE EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC) " 1011111 This document was prepared by the Nutrition 'Education and Training Program, Office of Child Niltrition Services, in tition with the Office of Child Development and the Officio of Curricu)um Services, California State Department, of Education, 721 Capitol Mall, Sacramento, CA 95814 The document, which WE111 edited by Janet Lundin, was designed and prepared for photo-offset production by the 'Bureau of Publications Artwork was created by Paul Lee and Norman Wobschall The document was aublished by the Department and distributed under the provisions of the tibrary Distribution Act 1982 All benefits of the Nutr11111111111bluesUsw and Training Pro- gram are available to all eligible perions regardless of race, color, national origin, sex, age, political beliefs, or handicap Copies of this publication are available for S2 25 each, plus sales tax for California residents (6 percent in most counties, tiS percent in five Bay Area counties), from Publications Sales, California State Department of Education, P.O. Box 271,SSacramento, CA 95802 A list of other publications available from the Department can be found on page 33 of this publication 11 4.P r Page Acknowledgments iv Foreword v Preface 'vi Chapter 1Introductipn r 1 Chapter 2Food Chokes . 3 The Body and Food ,- 3 .. a . Nutrients ... .. .. 5 Calories ,8 Digestion 9 Recommended Dietary Allowances (RDA) 10 Food Groupings 12 School Lunch Pattern 14 The Healths, Child r 16 Vegetarian Approach to Eating 17 .. ' 4 Sources of Food 18 Chapter9r.-Fa-aors Influencing Food Chokes ,J 21 Chapter 4Food-Related Careers , .. 23 Chapter 5Consumer Competencies 26 Chapter 6Food Handling ., 29 I V 4 4 4 04 Ai :- j. S Appreciation is expressed to the following persons, who provided their expertise and Shared their experiences to help make. this document useful to teachers Jnifer Ekstedt, Nutrition EduCation Specialist, California State Department of Education Carol Ference, teacher, Mesa Verde High School, San Juan Unified School District t ... Susan BFoerster,Public Health Nutrition Congultzmo,California Department of Health Services Marilyn Briggs Ford, Nu Trition Education Specialist,California StateDepartmentof r Education Virginia Leung Jag, Public Health Nutrition Consultant, California Department ofHealth Services Peggy Macaulay, teacher, Country High School, Vacaville Unified School District Jacqui A. Smith, Nutrition Education Specialist, California State Department of Education J 'Joyce Veimeersch, Special Consultant, California State Department of Education C_alifornia State Department of Mary Tobias Weaver, Nutrition Education Specialist, . Education 4 ,. 1 oft 10 a. t N , 6 ,) . iv 't 1 .. ' It . At National-attention is being focused more and more on the importan tritionfort good health. Studies have shown that nutrition plays a direct role ithe o lopment of children's mental ,and physical abilities. Therefore, itis criti al that on the Important task of improving nutntion and the puality of our ildren's lives ough an ongoing, effective nutrition education ,program. To accomplish this task, we must help change children's attitudes toward food, modify their eating habits, and improve their ability to use nutrition information. 4 California, through the enactment of state legislation -and participation in federal child nutrition programs, has)made a major commitment to nutrition education. With financial' 'support' provided by the .Child Nutrition Facilities Act (Senate Bill 120) and both the National School Lunch Act and Child Nutrition Amendment (Public Low 95-166), the state has established' a comprehensive nutrition education and training program. One of the objectives of the Nutrition Education and Training Program is to teach chil: dren, thrOugh a positive daily lunchroom experience and appropriate classroom reinforce: merit, the;value of a nutritionally adequate diet. To be effective, nutrition education efforts must corrighe the expertise and efforts of teachers, food service professionals, and parents. To build bridges foodfocservice and instructional programs and between home and , school is a- challenge to those persons who accept the responsibility for nutrition education. I am hopeful that this publication and the others-in the Choose Well, Be Well curriculum series -will be helpfuLto those accepting the challenge to build these most important bridges to godd health-for our children. - " r- ' \ ' ... `,. Superintendent of Public Instruction \ . r i i , ff. ... It 4%. This resource manual is designed for perss implementing trition education programs in preschgOls, kindergartens, and grades one through six. is manual is to be used in conjunctiowith the Nutrition EducptionChobse Well, Be Well curriculum series. The document is based on the goals set forth in the Health Instruction Framework for California Public Schools and the topics that are identified iii the publicatiop entitled Minimum Profi- ciency Levels for Nutrition Education in California Schools. The background information presented in the resource manual is intended to gives teachers an insight into the iessons in the Choose Well, Be Well curriculum series and to help them acquire the proficiency level nvessary for providing effective nutrition education. We hope that te document will be useful to teachers in' helping students obtain 'the knowledge arid skins they need to make wise food choices that will contribute to their overall health and well-being throughout life. WILLIAM D WHITENECK L GENE WHITE Deputy Superintendent Director for Administration Office of Child Nutrition Services 41 BARRY GRIFFING AMANDA DEW MELLINGER Associate Superintendent Coordinator, Nutrition Education Division of Child Development and Training Program 4 and Nutrition Services . V .1. vi Chapter One 14 C New directions in life-styles in recent years have led Factors Influencing Food ChoicesLife-styles, to changes in eating habits and nutritional practices. peers, and individual family resources reflect sim- Studies show that most individuals do not follow good ,ilarities and differences in food choices. nutritional practices and that FnorraIltention must be given to the relationship between nutritionand health. FoodRelated CareersNeeds,roles, responsibili- Therefore., nutrition educators must assume the impor- ties, and educational requirements affect choices in food and health nutrition-related careers. tant task of teaching individuals hpw to make food"?' choices that will contribute to their overall health and Consumer ConipetenciesEffectiveutilization well being. of existing resources may enhance the potential for In an attempt to improve nutrition in the schools, satjsfying individual and family nutritional needs the Department of Education has developed the cur- and wants. riculum senes entitled Nutrition Education-,--Choose- Well,
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