[MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Consumer Approach Strand: Foods and Nutrition. Module I-C-3: Consumer Aspects in Planning Meals.

Autor/in	Kissick, Elena
Institution	California State Univ., Fresno. Dept. of Home Economics.; California Polytechnic State Univ., San Luis Obispo. Dept. of Home Economics.
Titel	[MATCHE: Management Approach to Teaching Consumer and Homemaking Education.] Consumer Approach Strand: Foods and Nutrition. Module I-C-3: Consumer Aspects in Planning Meals.
Quelle	(1978), (56 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lernender; Answer Keys; Competency Based Teacher Education; Consumer Economics; Educational Objectives; Higher Education; Home Economics Education; Learning Activities; Learning Modules; Nutrition; Performance Tests; Preservice Teacher Education; Psychological Needs; Resource Materials; Socioeconomic Influences; Teacher Education Curriculum + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Lösungshilfe; Konsumökonomie; Educational objective; Bildungsziel; Erziehungsziel; Hochschulbildung; Hochschulsystem; Hochschulwesen; Hauswirtschaftsunterricht; Lernaktivität; Learning module; Lernmodul; Ernährung; Leistungsbeurteilung; Leistungsermittlung; Leistungsmessung; Leistungsüberprüfung; Lehramtsstudiengang; Lehrerausbildung; Quellenmaterial; Sozioökonomischer Faktor
Abstract	This competency-based preservice home economics teacher education module on consumer aspects in planning meals is the third in a set of five modules on consumer education related to foods and nutrition. (This set is part of a larger series of sixty-seven modules on the Management Approach to Teaching Consumer and Homemaking Education [MATCHE]--see CE 019 901-967.) Following the module objectives and overview, two units of instruction are presented: (1) principles of meal management and menu planning (includes six lessons on the consumer and meal management, planning meals to meet physiological needs, psychological needs which influence meal planning, cultural aspects in meal planning, socioeconomics of meal management, and the principles of meal management applied) and (2) reliable sources of nutrition information. Each lesson generally includes a narrative summary, suggested activities, and suggested resources (readings). A module pre/posttest (with answer key) concludes the document. (Workshop proceedings relating to the development of these modules are available in the ERIC system as CE 019 896-899; also available is a module on utilizing FHA-HERO as an instructional strategy to expand and strengthen the home economics instructional programs [CE 019 900].) (JH)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC