Nutrition Education in the Elementary School PDF Download
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Author: United States. Office of Education
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 22
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Book Description
Author: United States. Office of Education
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 22
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Book Description
Author: Carin Celebuski
Publisher: DIANE Publishing
ISBN: 1428926704
Category : Nutrition
Languages : en
Pages : 75
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Book Description
Author:
Publisher:
ISBN:
Category : School children
Languages : en
Pages : 35
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Author: Jennifer Morris
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 202
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309287197
Category : Medical
Languages : en
Pages : 115
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Book Description
The childhood obesity epidemic and related health consequences are urgent public health problems. Approximately one-third of America's young people are overweight or obese. Health problems once seen overwhelmingly in adults, such as type 2 diabetes, cardiovascular disease, and hypertension, are increasingly appearing in youth. Though the health of Americans has improved in many broad areas for decades, increases in obesity could erode these and future improvements. The IOM report Accelerating Progress in Obesity Prevention: Solving the Weight of the Nation recognized the importance of the school environment in addressing the epidemic and recommended making schools a focal point for obesity prevention. The development and implementation of K-12 nutrition benchmarks, guides, or standards (for a discussion of these terms, see the next section of this chapter) would constitute a critical step in achieving this recommendation. National nutrition education curriculum standards could have a variety of benefits, including the following: Improving the consistency and effectiveness of nutrition education in schools; Preparing and training teachers and other education staff to help them provide effective nutrition education; Assisting colleges and universities in the development of courses in nutrition as part of teacher certification and in updating methods courses on how to integrate nutrition education in subject-matter areas in the classroom and in materials; and Establishing a framework for future collaborative efforts and partnerships to improve nutrition education. Nutrition Education in the K-12 Curriculum: The Role of National Standards is a summary of the workshop's presentations and discussions prepared from the workshop transcript and slides. This summary presents recommendations made by individual speakers.
Author: Ruth Wood Gavian
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 35
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Book Description
Author: Carin Celebuski
Publisher:
ISBN: 9780160502804
Category :
Languages : en
Pages : 76
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Book Description
Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 330
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Author: United States. Office of Education
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 290
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Book Description
Author: Committee on Nutrition Standards for National School Lunch and Breakfast Programs
Publisher: National Academies Press
ISBN: 0309151376
Category : Medical
Languages : en
Pages : 395
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Book Description
Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality. School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health. School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.
