Principios de Nutricion y Alimentacion del Adolescente (Para Estudiantes con Impedimentos Leves y Moderados). Guia Curricular para el Curso Documento de Trabajar. Principles of Nutrition and Food for the Adolescent (For Students with Light and Moderate Disabilities. Course Curriculum Guide. Working Document).

Institution	Puerto Rico State Dept. of Education, Hato Rey. Office of Special Education.
Titel	Principios de Nutricion y Alimentacion del Adolescente (Para Estudiantes con Impedimentos Leves y Moderados). Guia Curricular para el Curso Documento de Trabajar. Principles of Nutrition and Food for the Adolescent (For Students with Light and Moderate Disabilities. Course Curriculum Guide. Working Document).
Quelle	(1990), (165 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	spanisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Adolescents; Cooking Instruction; Curriculum Guides; Daily Living Skills; Disabilities; Educational Objectives; Elementary Secondary Education; Foods Instruction; Nutrition; Nutrition Instruction; Special Education; Puerto Rico + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Adolescent; Adolescence; Adoleszenz; Jugend; Jugendalter; Jugendlicher; Curriculare Materialien; Alltagsfertigkeit; Handicap; Behinderung; Educational objective; Bildungsziel; Erziehungsziel; Lebensmittelkunde; Ernährung; Nutrition education; Ernährungserziehung; Special needs education; Sonderpädagogik; Sonderschulwesen
Abstract	This curriculum guide, in Spanish, consists of a compilation of concepts, activities, and skills for the student with disabilities who receives services from the special education programs of Puerto Rico. Lesson plans cover the basic principles of nutrition, food handling, and food preparation for adolescents. The following units are presented with concepts, suggested activities, and skills in the following areas: (1) basic nutrition principles; (2) basic food groups; (3) daily nutritional requirements; (4) menu planning; (5) utensils and kitchen equipment; (6) safety and accident prevention rules; (7) cleaning kitchen equipment; (8) cleaning kitchen utensils; (9) measuring ingredients; (10) selection and purchase of foods; (11) food storage; (12) kitchen recipes; (13) preparation and table service; and (14) table manners. Eleven appendixes contain more specific information about food handling, safe storage, and preparation. (Contains seven references.) (SLD)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC