Nutrition Education And Training Manual For Teachers And School Foodservice Personnel Of Kentucky Schools
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Author | : University of Kentucky. Department of Nutrition and Food Service |
Publisher | : |
Total Pages | : 416 |
Release | : 1979 |
Genre | : |
ISBN | : |
Abstract: The program is committed to improvement of individuals' nutritional well-being through education. Learning about food and its effect on health can be interdisciplinary. The biological, social, and psychological factors that influence food choices have impact on food habits. The individual learns to control the quality of health and well-being through nutrition education. Behavior change in nutrition habits results from learning proper nutrition. Reinforcement is necessary from the total environment; the education effort is the responsibility of the home, school, and community. Schools assume leadership in nutrition education through teachers, available facilities, and guidance programs. All school teaching, administrative, and foodservice staff assist in nutrition education through: 1) learning basic nutrition principles; 2) linking theory and practice; 3) developing a partnership approach within the school to increase participation. References and resources are noted to increase awareness of teaching aids.
Author | : |
Publisher | : |
Total Pages | : 284 |
Release | : 1985 |
Genre | : Nutrition |
ISBN | : |
Abstract: A bibliography of resources for educating and training teachers, school foodservice personnel, and students in nutritional principles covers nutrition education materials developed in the US Nutrition Education and Training (NET) Program as well as citations to literature about the program. A total of 445 citations are grouped according to 17 audience levels (e.g., primary grades (K-3); postsecondary education; foodservice training;adult education), with each citation containing an informative, nonevaluative abstract, a format description, and a Food and Nutrition Information Center (FNIC) number. Alisting of names and addresses of regional and state NET coordinators and title, language, and state indices are appended. (wz).
Author | : |
Publisher | : |
Total Pages | : 510 |
Release | : 1984 |
Genre | : Agriculture |
ISBN | : |
Author | : Kentucky. State Board of Education |
Publisher | : |
Total Pages | : 286 |
Release | : 1925 |
Genre | : Education |
ISBN | : |
Author | : National Agricultural Library (U.S.) |
Publisher | : |
Total Pages | : 92 |
Release | : 1975 |
Genre | : Children |
ISBN | : |
Author | : Food and Nutrition Information Center (U.S.) |
Publisher | : |
Total Pages | : 760 |
Release | : 1974 |
Genre | : Food |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 986 |
Release | : 1979 |
Genre | : School children |
ISBN | : |
Author | : Food and Nutrition Information and Educational Materials Center (U.S.) |
Publisher | : |
Total Pages | : 260 |
Release | : |
Genre | : Cooking |
ISBN | : |
Author | : Food and Nutrition Information Center (U.S.). |
Publisher | : |
Total Pages | : 360 |
Release | : 1976 |
Genre | : Food |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 154 |
Release | : 1983 |
Genre | : Nutrition |
ISBN | : |