Nutrition: Eating for Better Health. Teacher's Guide. Health Promotion for Adult Literacy Students: An Empowering Approach.

Institution	Hudson River Center for Program Development, Glenmont, NY.
Titel	Nutrition: Eating for Better Health. Teacher's Guide. Health Promotion for Adult Literacy Students: An Empowering Approach.
Quelle	(1993), (55 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Adult Basic Education; Adult Literacy; Classroom Techniques; Consumer Education; Health Education; Health Materials; Health Promotion; Learning Activities; Lesson Plans; Literacy Education; Medical Services; Nutrition Instruction; Physical Health; Resources; Teaching Guides; Teaching Methods + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Adult; Adults; Education; Adult education; Erwachsenenbildung; Klassenführung; Konsumerziehung; Gesundheitsaufklärung; Gesundheitsbildung; Gesundheitserziehung; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Lernaktivität; Lesson planning; Unterrichtsplanung; Arzt; Nutrition education; Ernährungserziehung; Gesundheitszustand; Betriebsmittel; Hilfsmittel; Lehrerhandbuch; Teaching method; Lehrmethode; Unterrichtsmethode
Abstract	This teaching guide is part of a series of materials developed, with input from adult learners, to aid adult literacy teachers in incorporating health education into the curriculum. This guide aims to help teachers to provide adult students with information about good nutritional habits and positive health behaviors that will substantially reduce the risk of poor overall health. The guide provides the goals and objectives of the course and background information on healthy eating and steps to improve health. It provides a basic eating plan for all ages, discusses nutritional differences for adults, pregnant women, and children, and fad diets. Sample lessons are provided for label reading, recipe analysis, sources of nutrients, how marketing affects food choices, and community resources. The guide includes handouts, answer keys, a list of eight resources, and a glossary of terms. (KC)
Erfasst von	ERIC (Education Resources Information Center), Washington, DC