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DOCUMENT RESUME ED 097 479 CE 002 245 TITLE Nutrition and Food: Curriculum Guidelines. INSTITUTION Arizona State Dept. of Education, Phoenix. Div. of Vocational Education. PUB DATE (73] NOTE 305p. EDRS PRICE MF-$0.75 HC-$15.00 PLUS POSTAGE DESCRIPTORS Career Opportunities; Consumer Education; *Curriculum Guides; Educational Objectives; Food; Food Handling Facilities; Food Processing Occupations; Food Service Occupations; *Foods Instruction; Individual Needs; Learning Activities; Nutrition; *Nutrition Instruction; *Resource Materials; Student Developed Materials; Student Evaluation; Teaching Techniques IDENTIFIERS Food Preparation; Food Preparation (Commercial); Food Selection ABSTRACT The curriculum guide is designed to serve as a resource for local teachers and community members to design their own special curriculum around the unique nutritional needs of individuals and families making up the population. The guide is organized around six major topics: the individual's involvement in nutrition and food, factors involved in consumer food choices, in food selection, in food preparation, career opportunities in nutrition and food occupations, and commercial food preparation. Emphasis is given to using the discovery method of learning. Each major topic can be presented as a separate unit or as a basis for a course in that area. Each section contains a topical outline, bibliography, conceptual statements, student objectives (beginning, intermediate, and advanced levels), learning experiences, and evaluative experiences. Materials which may be duplicated for classroom use form a 42-page appendix to the document. The second part of the document (35 pages) contains materials developed by a graduate nutrition class for junior high and high school instruction dealing with food as it elates to the world, growth, life, and people. Performance objective, conceptual statement, and the learning experience are specified for each. Various methods of teaching nutrition are employed. (Author/AG) OW an MINABLE 111111INIMANIMMES1110111=ED 097479 SOW ME30->>3) .1=111, NUM DUCE°*HASU DOCUMENTSNATIONALEDUCATION EXACTLYDEPARTMENTEDUCATION INSTITUTE ASHAS &WELFARE RECEIVED OF SEENWEALTH. OFREPRO FROM .4414..0,44TRITI .STATEDAT SENTTHEEDUCATION MI6 PERSON OFFICIAL IT 00POINTS NOT POSITION OR NATION/L andNECESSARILY ORGANIZATIONOF VIEWca INSTITUTE ORPOLICY OPINIONS REPREOa 'GIN OSF .44.. ARLIN%DivIsia4HE DEPARTMENTECONOMICS cF *allow_ EDUCATIMI EDUCATION OF EDUCATION CURRICULUMNUTRITION ANDGUIDELINES FOODBEV COPYAVAILABLE Preparedby ArizonaDivisionHome1535 Phoenix,Department of Economics VocationalWest85007 ArizonaJefferson of Section EducationEducation BEST COPYAVAILABLE President STATE BOARD1973 OF EDUCATION Mr. 0. B. Joy MemberVice President Mr StephenMrMr. Mr.David Paul RichardS. WeisenbornJenkins,P. Kennedy Wirris Jr. Member DrDr. J LawrenceDwightDr MrsW. P MerleG. WalkupHudson Platt ARIZONA1535 WestDivision DEPARTMENT Jefferson, of Vocational Phoenix, OF Education Arizona EDUCATION 85007 Dr. JamesW. P. ShofstallHartgraves Executive Officer, State Board for Vocational EducationDeputy and Superintendent of Public Instruction Mr.Mrs. WilliamG.EugenePad Shirley W. Bennewitz Harrell L.AndersonMasmion Dorr Associate Superintendent forDeputy CareerDeputy Associate Education Associate Superintendent and SuperintendentDirector for forof Vocational for Career Education Mrs. BarbaraClioLettie S. B. Reinwald Border Cale ..Specialist, HomeSpecialist, Economics Home OccupationsEconomicsit Occupations and State Adviser, and StateHome Adviser,Director, EconomicsFuture Home Related Homemakers Economics Occupations Occupations of America Club STATENUTRITION CURRICULUMBEST COY'for ANDAVAILABli COMMITTEE FOOD MissMrs. AudreySheilaConnie Faris HowardCornell Butler 1972Professor, Home EconomicsAlhambra Education, Elementary PimaMiami School,College, High Phoenix TucsonSchool Mrs. AliceNancyElaineLettie Maurice B.ThompsonKores Cale Consultant, Chairman,Nutrition and Specialist, Food, Department Department of of Education, Education,MingusSouth DivisionDivision UnionMountainTolleson High of HighVocationalVocational School, Union School, HighCottonwood Education Phoenix School Miss Virginia L. Fetch STATE CURRICULUM COMMITTEE NUTRITION1973for ANDNorthern FOOD Yuma County Union High School District, Parker Mrs. MaeSheilaJudyMargaretElaine Baldridge Beuchal FarisThompson Godwin Butler Blue RidgeTollesonNorth HighHigh UnionMiami Scnool,School, HighHigh LakesidePhoenix SchoolSchool Mrs.Miss Delores LettieBarbaraVirginia B. Watkins A. CaleL FeickBorder Consultant, Chairman,Nutrition and Specialist, litFood, Department Department ofof Education,Education, DivisionDivisionApache of JunctionVocational High Education School TABLE OF CONTENTS MI COFI;1"IiM1-461L ForewordOrganizationIntroduction andand StatementSequence of Curriculum Philosophy viiiviiix 1.0 Individual Involvement in Nutrition and Food TopicalPage2 Outline 2.64Bread and Cereal Products Page38 2.0 Factors1.31.21.1 ResponsibilityEffectInfluenceAffecting ofChoices Nutritionalof Consumer Personal for Adequate Status FoodExperiences Choiceson Nutrition Personal and Concerns Accomplishments on Food 648 3.0 3.13.2FactorsGuidesNutrients2.662.65 Affecting ConvenienceFatsfor Needed Food and Oils Selection for Foods Health and Growth 48424050 2.1 2.132.122.11Influences2.14ValuesLocationResourcesFamily on Food Characteristics Decisions 161412 3.21Nutrients3.2143.2133.2123.211 CarbohydratesVitaminsProteinsFats 545250 Planning2.232.222.21 WhenTypesReasons for Food toof for ShopStores Purchasing Planning 201816 33 3.32331Availability3.216BasalBreaking3.215 of MetabolicWaterMinerals Nutrients Down RateFood to Body into Use Nutrients 5658 2.3 Influences2.262.252.24VarietyShoppingMethods on the of of Procedures ConsumerForms Payment of Food 2220 3.4 3.41Evaluation333WeightFactors of Nutritional Controlwhich Influence Status Nutritional Status ... 6062 2.4 2.312.41Need2.332.32 forPackagingMerchandisingAdvertisingFood Nutritional Fads and Knowledge Labeling 282622 3.5 3.52333351Individual3.42TeenagersChildhoodPregnancyMethods Variations Used and for toLactation MeasureNutrients Nutritional and Calorie Status Needs . 686664 Consumer2.452.442.432.42SourcesFoodAdditives Guidance QuackeryFallacies of and Reliable andPreservatives and Protection Superstitions Information 323028 3.6 3.633.623.61Nutrition354AdultsDentalInfectionResearch as Related Health Correlating to Abnormal Nutrition Conditions to Disease 7270 2.62.5 Buying2.512.612.52Consumer FruitsShoppingGuides and for EtiquetteResponsibilitiesVegetables Selected Foods 3432 3.7 3.713.653.64EnvironmentalSocio-PsychologicalDrugAlcoholism Use Influences and/or Addiction on Influences Nutritional Health 7674 2.632.62MilkMeat, and Fish, Dairy Poultry. Products and Eggs 3836iv 3.7123.711 CommunicationExpression of Human Emotions 76 3.713 Socializing Influence Page76 BEST 5.311 Task Simplification Pige124 3.7'3.721Cultural3.7153.714 EthnicSensoryFood Influence Preferences Background Enjoyment 828078 5.325.321Storage5.3135.312 OrganizationKitchenEquipment Floor of Plans Work Centers 128126124 3.7333.731Elko3.7233.722 .724 of ReligiousHolidayEffectInterrelated Malnutrition of Foods MobilityHeritage Factors in Malnutrition 86848' 5.4 Using5.33 RecipesStationary5.33255.322 ;11 UseSelectionSupplies andEquipment Care ;3'130 4.0 ExplorationCareers3.74 andFut3.7333.732 Related Identification id inMalnutritionHunger theto NutriticnEutur.! awl of ProfessionalMalnutrition in and the FoodWorld andin the Supportive United States 9088 5.5 Customs5.445.435.425.41 CookingEquivalentsMeasuringAltering for Eating RecipesTemis Ingredients and Substitutions 134132136 4.1 Current4.134.l4.11 2ChangingTechnological Trends in RolesAttitudes the ChangesOccupation of Pe.iple Toward Work 9896 5.6 Principles55.525.5 53 I ProductsStyleTableMealtime and of Appointments Procedures Serving Manners for and Preparing Setting Food andFood 138136 4.14.2 4.154EducationalPhysical. 14ChangesinRate MentalCareers ofand/or Growth in and inLife Training PsychologicalFood Styles and Requirements Nutrition Characteristics for Occupations Involved 100 5.61 5.611Fruits5.6135.612 andVegetableRawFruit Vegetables Cookery Cookery 144142140 5.0 4.4Factors ExplorationinvolvedinNutrition Foodin andFood and Identification Preparation Nutrition of Careers in Foods and 11'104102 5.625.645.63MeatMilk5.6225.621Breads and CerealsBaked and MilkMeat Cereals dour and PathProducts, Pastas MixturesFoods Extenders. and Substitutes 152148146 .1 Orientation5.135.125.11 CooperationSanitaryPersonal to Working PracticesGrooming with in Others ail Kitchen 112114 5.6435.6425.641 PrinciplesMeatEggs Extenders of Meat and Cookery Substitutes 154156 Small5.14 KitchenSafety5.1425.141 FirstTypesPractices Equipment Aid of Hazardsfor Emergencies 118116 5.65Other5.6535.6525.651 FoodsSeasoningsSugarFats and Cookery Oils 162160158156 5.215.235.22 SubstitutionUse5.2125.211Identification and SmallHand Care ToolsAppliancesof ofand Equipment Small Selection Equipment 122120i 20 5.7 Meal5.71 Planning5.7135.7125.711Food Patterns MultipleThreeSnacks Meals Meal 166164162 5,3 5.31KitchenWork Organization Centers and Management 122V 5.735.72EatingSensory Away Appeal from Home 168166 Modifying Foods for Individual and Family Needs Page168 8 ES1C31)16.362 4t4 ZI.siiwashiag:s1511 Process Page199 5.745.7425.7445.74?5.741 Multi-roleHealthEmergencyAge Groups Problems Families Situations 172170 6.4 Planning6386.376.41PersonalGarbage6.411Type ofSelf-Served FunctionControlHygiene and
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    Looking for a way to keep up with local news, school happenings, sports events and more? 2 x 2" ad 2 x 2" ad We’ve got you covered! September 8 - 14, 2017 waxahachietx.com A M S E C A B S E R J A V A H 2 x 3" ad C E K X R O P R F R A N K C U Your Key I J E E M L M E I H E M Q U A To Buying B A L F E C R P J A Z A U L H A S T R N I O K R S F E R L A and Selling! 2 x 3.5" ad K E O A A B F L E O P X C O W H P N L H S R I L H M K E D A B A C F O G Z I R S O I P E B X R U R P N Z F A R K V S N A D A I N E C N B N N A E A E R A T N M T O G E K U N H L A W T E N E M E I Z I H G A I R Z U D A C L M D A N U H K J A R M B E I A R E U E R O G E R E A A R J X P F H K M B E Z S S “Outlander” on Starz Moving on – (Words in parentheses not in puzzle) Claire (Randall Fraser) (Caitriona) Balfe (Battle of) Culloden Place your classified Solution on page 13 Jamie (Fraser) (Sam) Heughan Separated ad in the Waxahachie Daily 2 x 3" ad Frank (Randall) (Tobias) Menzies Haunted Light, Midlothian1 xMirror 4" ad and Brianna (Randall) (Sophie) Skelton Compromise or at least Ellis County Trading Post! Word Search Roger (Wakefield) (Richard) Rankin Hope Call (972) 937-3310 © Zap2it trying to Sam Heughan stars in “Outlander,” which 2 x 3.5" ad begins its third season Sunday on Starz.
  • PSAD-77-156 Federal Human Nutrition Research Needs A

    PSAD-77-156 Federal Human Nutrition Research Needs A

    DOCOURN! RBSOUB 05606 - (B09058471 Federal Suman Nutrition Research Needs a Coordinated approach To advance Nutrition Knowledge (2 Volumes). PSAD-77-156; B-164031(3). iarch 26, 1978. 212 pp. + 9 appendices (43 pp.). Report to the Conqress; by Elmer 8. Staats, Comptroller General. issue Area: Science and Technology: management and Oversight of Programs (2004); Food (1700). Contact: Procurement and Systems Acquisition Div. Budget Function: Health: Health Research and Education (552). Organization Concerned: Office of management and Budget; National Institutes of Health; Department of Agriculture: Agricaltaral Research Center; Office of Sciesce and Technology Policy. Congressional Relevance: House Comaittee on Agriculture; Senate Commaittee on Agriculture and Forestry; Congress. Authority: Food and Agriculture Act of 1977. Each year the Federal Governseatt spends betwven S73 million and S117 million on husaa nutrition research. TJis represents about 3% of the S3 billion it spends annually on all research in agriculture and health. Several Federal departments and agencies support human nutrition research although no department or aceucy has human nutrition as its primary sissioc, Findings/Conclusions: major knowledge gaps and related research needs have been classified into four broad and interrelated areas that are important for sound nutrition planning whether a nutrition programer target is an entire populaticn, a population subgroup, or an individual. The areas include: human nutritional requirements; food composition and nutrient availability; diet, disease causation, and food safety; and food consumption and nutritional status. Research needs for responding to these knowledge gaps include: long-term studies of human subjects across the full range of both health and disease; comparative studies .-.n populations of different geoographic, cultural, and genetic backgrounds; basic investigation of the functions and interactions of dietary compoients; updated and expanded food composition data; and Improved techniques for assessing long-term toxicological risks.