Books & Curriculum
Food is Elementary (FIE) Curriculum
Designed for teachers and volunteer food educators, this book contains 28 sequential (and 8 supplemental) lessons with age-appropriate lesson plans for pre-K through adults in addition to equipment lists and "how to" guidelines. The USDA food pyramid (required in public schools) and basic nutritional principles are featured. Academic disciplines including art, geography, history, language arts, mathematics, science, and writing are integrated into lessons. Each lesson plan can be taught in a one-hour class, or topics may be selected for presentation in shorter time periods. All lessons are participatory: students and parents use all five senses to study whole foods, cook, create art, plant seeds, and write in journals. Students prepare and consume cold food in the first semester and hot international entrees in the second semester. The eight additional lessons feature hot international entrees.
Pre-K through adult
28 lesson plans
Meets state education requirements
Implements USDA guidelines
Now available to order online!
A History of the School Lunch Program by Antonia Demas, Ph.D.(2000). Written for food educators, parents, food service staff, and anyone else who is interested in the origins of school meals programs in Europe and the U.S.A. Topics featured include: European beginnings in the 1700s, nineteenth century movements, early U.S. school meal programs, World War I to 1946 school meal programs in the U.S.A., and school meal programs in the U.S.A. from the National School Lunch Act of 1946 to the present. An extensive bibliography is also included.
- 35 pages
- 8 1/2" x 11" tape binding
Available by calling Bookmasters
Final reports summarizing and evaluating major research projects are available. These can provide a valuable guide for conducting your own research. If you are interested in purchasing one please contact FSI.
Last Updated on Wednesday, 22 December 2010 15:31