Author : Alexa Fay Sparkman
Publisher :
Page : 304 pages
File Size : 47,42 MB
Release : 1982
Category : Training manuals
ISBN :
Author : United States. Head Start Bureau
Publisher :
Page : 204 pages
File Size : 11,16 MB
Release : 1980
Category : Food service
ISBN :
Abstract: Training materials for foodservice workers in Head Start programs are presented in a manual for use by nutritionists, dietitians and foodservice supervisors. The objectives are to encourage foodservice personnel to provide nutritious and wholesome food for young children, as well as nutrition education to children, parents, and staff in Head Start. Competency areas needed to deliver a high quality food service program include 3 foundation and 4 technical competencies: nutrition and feeding of young children; job management; sanitation and safety; menu planning; food purchasing; food receiving and storage; and quantity food production. Learning activities, resource materials and evaluation criteria are described for each training area. These may be used in pre-service or in-service training of foodservice personnel in Head Start, day care or other preschool programs.
Author : Patricia Hurst West
Publisher :
Page : pages
File Size : 18,13 MB
Release : 1984
Category : Nutrition
ISBN :
Author :
Publisher :
Page : 114 pages
File Size : 48,55 MB
Release : 1989
Category : Nutrition
ISBN :
Author : Marcy Schveibinz
Publisher :
Page : 108 pages
File Size : 12,61 MB
Release : 1992
Category : Food service management
ISBN :
Author : University of Kentucky. Department of Nutrition and Food Service
Publisher :
Page : 416 pages
File Size : 21,34 MB
Release : 1979
Category :
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 :
Page : 1032 pages
File Size : 25,83 MB
Release : 1997
Category : Education
ISBN :
Author : Virginia Cooperative Extension Service
Publisher :
Page : 336 pages
File Size : 40,54 MB
Release : 1979*
Category : Nutrition
ISBN :
Author : Francis Marion Pottenger
Publisher :
Page : 170 pages
File Size : 34,80 MB
Release : 1980
Category :
ISBN :
Abstract: The trainer's manual contains information and materials needed to conduct workshops in basic nutrition and to train foodservice managers in the delivery of nutrition education. The workshop description includes objectives, organization of current and proposed workshop models, content explanation, suggested presentation techniques and use of evaluation methods. A timetable lists pre and postworkshop responsibilities of trainers. Expanded outlines of content are provided in chart form and describe session topic, rationale, content and suggested presentation method, operational notes and support materials. Workshop materials include lecture notes, audiovisual masters, handouts and test forms. (js).
Author : Sister Marie Alphonse Morin
Publisher :
Page : 284 pages
File Size : 30,49 MB
Release : 1965
Category : Associations, institutions, etc
ISBN :
