Food and Nutrition Resource for Grades Preschool Through 6 PDF Download
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Author: Shirley King Evans
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 72
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Book Description
Author: Shirley King Evans
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 72
Get Book Here
Book Description
Author: Shirley King Evans
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 56
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Shirley King Evans
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 72
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Shirley King Evans
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 94
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Book Description
Author: Shirley King Evans
Publisher:
ISBN: 9780788131530
Category : Education
Languages : en
Pages : 68
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Book Description
Prepared for educators interested in nutrition education materials, audiovisuals, and resources for classroom use. Items listed in this publication cover: general nutrition, food preparation, food science, and dietary management. Teaching materials listed include: food models, games, kits, videocassettes and lesson plans. Resources for adults are also listed. Textbooks and resources are listed to assist with background information. Each item includes: title, author, publisher, year, and a brief summary. Nearly 300 items are listed.
Author: Shirley King Evans
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 124
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Book Description
Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 86
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Book Description
Author: Carol Byrd-Bredbenner
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781566373241
Category : Education
Languages : en
Pages : 630
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Book Description
Introduce your students to food and nutrition with Adventures in Food and Nutrition! Packed with student appeal, this full-color text generates student interest with action photos, interesting activities, and real-world experiments. The text encourages students to develop scientific and inquiry skills as they learn about nutrition, food management, and preparation. The text is written at a lower level for younger students or beginning level classes. -- Multicultural focus, reflecting foods from a cross section of diverse backgrounds. -- Math and science applications and activities are provided throughout the text and in special-interest features. -- Involves students in the science and creativity of preparing meals and snacks. -- Chapters include Objectives, New Terms, Review Questions, Application Questions, Activities, and a Summary.
