CONSPECTUS DATABASE WORKSHEET - LC Page: 1 Library: Houston Cole Library Division: Family and Consumer Sciences By:
|
|
- David Harrington
- 5 years ago
- Views:
Transcription
1 CONSPECTUS DATABASE WORKSHEET - LC Page: 1 FCS1 Family and Consumer Sciences LB1139 FCS2 Early Childhood Education LB1140 FCS3 Preschool Education NK FCS4 Decorative Arts, Applied Arts NK FCS5 History & General Works NK FCS6 Arts & Crafts Movement NK FCS7 Industrial Design NK FCS8 Decoration & Ornament, Design NK FCS9 Interior Decoration & Styles - History & General Works NK FCS10 Interior Decoration - Furniture
2 CONSPECTUS DATABASE WORKSHEET - LC Page: 2 NK2775 FCS11 Interior Decoration - Rugs & Carpets NK FCS12 Interior Decoration - Tapestries NK FCS13 Ceramics NK FCS14 Costume NK FCS15 Enamel NK FCS16 Glass - Crystal & Cut NK FCS17 Stained &Colored Glass NK FCS18 Ivory & Ivory Carving NK FCS19 Metalwork NK FCS20 Textiles
3 CONSPECTUS DATABASE WORKSHEET - LC Page: 3 NK FCS21 Woodwork QP FCS22 Nutrition QP FCS23 Inorganic Substances QP552 FCS24 Proteins QP FCS25 Carbohydrates QP FCS26 Lipids QP FCS27 Vitamins RA FCS28 Food & Food Safety RA645.3 FCS29 Home Health Care Services RC FCS30 Immunologic, Nutritional, & Metabolic Diseases
4 CONSPECTUS DATABASE WORKSHEET - LC Page: 4 RC FCS31 Allergies - Respiratory, Food, etc. RC FCS32 Immunodeficiency - AIDS, etc. RC Z FCS33 Nutritional Diseases - Pellagra, Scurvy, etc. RC FCS34 Metabolic Diseases - Obesity, Gout, etc. RC FCS35 Diseases of Organs, Glands, Systems RC FCS36 Hematologic Dis. -Hemophilia, Leukemia, Lymphatic, RC FCS37 Endocrine Diseases - Diabetes, etc. RC FCS38 Cardiovascular Diseases RC FCS39 Respiratory Diseases RC FCS40 Gastrointestinal Diseases
5 CONSPECTUS DATABASE WORKSHEET - LC Page: 5 RC FCS41 Genitourinary Diseases RC FCS42 Musculoskeletal Diseases RC FCS43 Diseases of Regions of the Body RJ36-43 FCS44 Pediatrics - History & Biography RJ50-53 FCS45 Pediatrics - Examination, Diagnosis & Therapeutics RJ FCS46 Child Development RJ FCS47 Child Nutrition RK71-80 FCS48 Dental Education & Research RM FCS49 Diet Therapy TP FCS50 Food Processing and Manufacture
6 CONSPECTUS DATABASE WORKSHEET - LC Page: 6 TS FCS51 Textile Industries TS FCS52 Cereals & Grains, Milling Industry TT FCS53 Handicrafts, Arts & Crafts TT1-160 FCS54 Arts & Crafts (General) TT FCS55 Manual Training, School Shop TT FCS56 Articles for Children TT FCS57 Woodworking, Furniture Making, Upholstery TT FCS58 Metalworking TT FCS59 Painting, Finishing TT FCS60 Soft Home Furnishings
7 CONSPECTUS DATABASE WORKSHEET - LC Page: 7 TT FCS61 Clothing Manufacture, Dressmaking, Merchandising TT FCS62 Home Sewing, Embroidery, Decorative Crafts TT FCS63 Hairdressing TT FCS64 Laundry Work TX FCS65 Domestic Engineering TX1-300 FCS66 Home Economics (General) TX FCS67 House TX FCS68 Consumer Education TX340 FCS69 Clothing TX FCS70 Nutrition, Food & Food Supply, General
8 CONSPECTUS DATABASE WORKSHEET - LC Page: 8 TX356 FCS71 Consumer Nutrition TX FCS72 Nutrition Policy TX361 FCS73 Diet & Nutrition - Special Groups TX FCS74 Nutrition - Animal & Vegetable Foods TX FCS75 Food Chemistry, Analysis TX FCS76 Dietary Studies, Food Values TX FCS77 Food Preservation TX FCS78 Gastronomy TX643 FCS79 Cookery - Cookbooks, Early to 1800 TX645 FCS80 Cookery - History
9 CONSPECTUS DATABASE WORKSHEET - LC Page: 9 TX FCS81 Cookery - Cookbooks (General) TX FCS82 Cookery - Cookbooks by Region & Country TX726 FCS83 Cookery - Cooking with Wine, etc. TX FCS84 Cookery - Menus, Bills of Fare, etc. TX FCS85 Cookery - By Ingredient or Technique TX FCS86 Dining Room Service TX FCS87 Hotel/Restaurant, Food Service, General TX913 FCS88 Hotel/Restaurant, Food Service - Law & Legislation TX FCS89 Hotel/Restaurant, Food Service - Operations TX FCS90 Taverns, Barrooms
10 CONSPECTUS DATABASE WORKSHEET - LC Page: 10 TX FCS91 Mobile Home & Recreational Vehicle Living
CONSPECTUS DATABASE WORKSHEET - LC
Version - / CONSPECTUS DATABASE WORKSHEET - NAH QM NAH QM-6 NAH NAH Human Anatomy Anatomy - History & Biography NAH4 Dissection 4 QM-7 NAH5 NAH6 NAH7 NAH8 NAH9 b a b b b b b b b b b a Digestive System
More informationDepartment of Consumer and Food Sciences
Department of Consumer and Food Sciences Programmes offered: B Cons Sci Clothing Retail Management B Cons Sci Food Retail Management B Cons Sci Hospitality Management BSc Culinary Science BSc Nutrition
More informationKillingly Public Schools. Grades 9-12 Draft: February 2003
Killingly Public Schools Grades 9-12 Draft: February 2003 FOODS I Grades (9-12) The Importance of Food CONTENT STANDARD 9-12 Foods I 1: The student will understand how food affects life. The student understands
More informationCoimisiún na Scrúduithe Stáit
Write your Examination Number here 2009. M48 Coimisiún na Scrúduithe Stáit State Examinations Commission Leaving Certificate Examination 2009 HOME ECONOMICS SCIENTIFIC AND SOCIAL HIGHER LEVEL CENTRE STAMP
More informationCoimisiún na Scrúduithe Stáit State Examinations Commission
Write your Examination Number here 2012. M 47 Coimisiún na Scrúduithe Stáit State Examinations Commission Leaving Certificate Examination, 2012 HOME ECONOMICS SCIENTIFIC AND SOCIAL ORDINARY LEVEL CENTRE
More informationDepartment of Family and Consumer Sciences
Department of Family and Consumer FACULTY Professor Collins (chair); Associate Professors Choi, Davidson; Assistant Professor Devlin; Instructor Church. The Department of Family and Consumer offers majors
More informationCoimisiún na Scrúduithe Stáit State Examinations Commission
2009. M 47 Write your Examination Number here Coimisiún na Scrúduithe Stáit State Examinations Commission Leaving Certificate Examination, 2009 HOME ECONOMICS SCIENTIFIC AND SOCIAL ORDINARY LEVEL CENTRE
More informationCompetencies and Objectives
Competencies and Objectives Chapter 1 EMS Systems Preparatory Emergency Medical Services (EMS) Systems Research Public Health Chapter 2 Workforce Safety and Wellness Medicine Infectious Diseases Preparatory
More information1. The ingredients of food contain some components that are needed by our body. These components are called
Class: VI Subject: Biology Topic: Components of Food No. of Questions: 20 Duration: 60 Min Maximum Marks: 60 1. The ingredients of food contain some components that are needed by our body. These components
More informationB.A. HOME SCIENCE- 3 YEARS DEGREE COURSE
B.A. HOME SCIENCE- 3 YEARS DEGREE COURSE B.A. PART- I Paper-I Applied Life Science and Human Health 30 Paper-II Family Resource Management 30 Practical 40 Total Maximum Marks 30+30+40= 100 B.A. PART- II
More informationDIETETICS AND NUTRITION (NFS)
DIETETICS AND NUTRITION (NFS) NFS 100 INTRODUCTION TO FOOD PREPARATION A study of the composition of food and scientific principles of food preparation and cookery. Students learn food selection, storage,
More informationPediatric Allergy, Asthma & Immunology Jackee D. Kayser, M.D. Howard M. Rosenblatt, M.D. NEW PATIENT QUESTIONNAIRE
Page 1 of 5 Pediatric Allergy, Asthma & Immunology Jackee D. Kayser, M.D. Howard M. Rosenblatt, M.D. NEW PATIENT QUESTIONNAIRE NAME: AGE: DATE OF BIRTH: Primary/Referring Physician: Phone #: Other Subspecialists
More informationFairfield Public Schools Family Consumer Sciences Curriculum Global Foods 20
Fairfield Public Schools Family Consumer Sciences Curriculum Global Foods 20 Global Foods 20 BOE Approved 05/09/2017 1 Global Foods 20 Global Foods 20 Students will experience the aromas, flavors, and
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS CLASS HOURS: 3 LAB HOURS: 0 CREDITS:
More informationDepartment of Family and Consumer Sciences
Department of Family and Consumer Sciences FACULTY Professors Collins (chair), Davidson; Associate Professor Choi; Assistant Professors Brandes, Devlin, Randall. The Department of Family and Consumer Sciences
More informationChildhood Obesity: A National Focus
Childhood Obesity: A National Focus Christopher Roller Director of Advocacy and State Health Alliances American Heart Association, Nevada Presentation to the WCHD Childhood Obesity Forum, September 15
More informationDid You Know? Appropriate Guidelines When Planning Meals and Snacks
Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,
More informationThe Science of Nutrition, 4e (Thompson) Chapter 2 Designing a Healthful Diet
Science of Nutrition 4th Edition Thompson Test Bank Full Download: http://testbanklive.com/download/science-of-nutrition-4th-edition-thompson-test-bank/ The Science of Nutrition, 4e (Thompson) Chapter
More informationIntroduction...10 Eating Well...11 Food Facts...13 Eating Disorders...15 Review Activity...17
ARISE Basic Health 101: Nutrition and Exercise Table of Contents ARISE Foundation: An Overview...3 What Are People Saying About ARISE?...4 Tips for Teaching ARISE Life Management Skills...6 Performance
More informationCHOICE BASED CREDIT SYSTEM SYLLABUS IN HOME SCIENCE (+3 DEGREE) (HONOURS & ELECTIVE)
2016 19 CHOICE BASED CREDIT SYSTEM SYLLABUS IN HOME SCIENCE (+3 DEGREE) (HONOURS & ELECTIVE) +3 First Year 2016 17 +3 Second Year 2017 18 +3 Third Year 2018 19 ODISHA SEMESTER I HOME SCIENCE (HONS) (4
More informationThe problem with lead paint
1 The problem with lead paint Outline Background The use of lead in paint Exposure and health impacts Summary 2 Background Lead paints contain lead compounds that are added to give certain properties Wide
More informationIntroduction to Culinary Arts 10
Introduction to Culinary Arts 10 Introduction to Culinary Arts 10 In this semester course, students will develop the fundamental skills and techniques necessary for independent meal preparation in kitchen
More informationFairfield Public Schools Family Consumer Sciences Curriculum Introduction to Culinary Arts 10
Fairfield Public Schools Family Consumer Sciences Curriculum Introduction to Culinary Arts 10 Introduction to Culinary Arts 10 BOE Approved 05/09/2017 1 Introduction to Culinary Arts 10 Introduction to
More informationVIDEO WORKSHEET. Review: # Name: Hour: After viewing each segment, answer the following questions. Making Family Meals Happen
#300008 Name: Hour: VIDEO WORKSHEET Review: After viewing each segment, answer the following questions. Making Family Meals Happen 1. What is one of the most important keys to feeding well? 2. Children
More informationCoimisiún na Scrúduithe Stáit State Examinations Commission
2011. S.38 FOR EXAMINER EXAM NUMBER Total Mark Coimisiún na Scrúduithe Stáit State Examinations Commission JUNIOR CERTIFICATE EXAMINATION 2011 HOME ECONOMICS ORDINARY LEVEL FRIDAY 17 JUNE AFTERNOON 2.00
More informationCOLLECTION & LANGUAGE CODES COMMENTS CLASS NUMBER CL AC GL PC
Version - 08/96 CONSPECTUS DATABASE WORKSHEET - Page: 1 Division: PSYCHOLOGY By: Date: PSY0 PSYCHOLOGY BF1-172 PSY1 Psychology BF11-28 PSY2 Societies, Congresses & Collections BF30-32 PSY3 Reference Works
More informationSTATE COUNCIL OF EDUCATIONAL RESEARCH AND TRAINING TNCF DRAFT SYLLABUS.
STATE COUNCIL OF EDUCATIONAL RESEARCH AND TRAINING TNCF 2017 - DRAFT SYLLABUS Subject :Home Science Class : XI UNIT 1 : TOPIC Concepts and Scope of Home Science CONTENT Meaning of Home Science; Evolution
More informationHuman Health Risk Assessment Overview [For the APS/OPP Roundtable]
Human Health Risk Assessment Overview [For the APS/OPP Roundtable] Christina Swartz, USEPA Nov. 12, 2008 [Slides Courtesy of Mike Metzger, USEPA] The Risk Assessment Paradigm: The Red Book Hazard Identification
More informationCLNART 103 Culinary Nutrition Syllabus Fall 2017 (Monday/Wednesday)
CLNART 103 Culinary Nutrition Syllabus Fall 2017 (Monday/Wednesday) Section: 22449 Location: Culinary Arts Institute Building Rm. 230 Dates: October 23, 2017 to December 17, 2017 Days/Hours: Mondays &
More informationCLNART 103 Culinary Nutrition Syllabus Spring 2018 (Monday/Wednesday)
CLNART 103 Culinary Nutrition Syllabus Spring 2018 (/) Section: 12065 Location: Culinary Arts Institute Building Rm. 230 Dates: April 09, 2018 to June 04, 2018 Days/Hours: s & s 7:00 am to 9:05 am Text:
More informationCoimisiún na Scrúduithe Stáit State Examinations Commission
Write your Examination Number here 2010. M 47 Coimisiún na Scrúduithe Stáit State Examinations Commission Leaving Certificate Examination, 2010 HOME ECONOMICS SCIENTIFIC AND SOCIAL ORDINARY LEVEL CENTRE
More informationCRITERION-REFERENCED CUT SCORES
CRITERION-REFERENCED CUT SCORES What is a criterion-referenced cut score? The concept underlying the criterion-referenced cut score is to set the point on the test at which a test taker could be considered
More informationSyllabus Snapshot. by Amazing Brains. Exam Body: CCEA Level: GCSE Subject: Food and Nutrition
Syllabus Snapshot by Amazing Brains Exam Body: CCEA Level: GCSE Subject: Food and Nutrition 2 Specification at a Glance The table below summarises the structure of this GCSE course. Assessment Weightings
More informationCODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF LEAD CONTAMINATION IN FOODS
INTRODUCTION CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF LEAD CONTAMINATION IN FOODS CAC/RCP 56-2004 1. Lead is a toxic heavy metal with widespread industrial uses, but no known nutritional benefits.
More informationIMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES MISSION STATEMENT We, the members of the Home Economics Department at the Immaculate Conception High School, inspired by the teachings
More informationAnnette s Place Inc. Nutrition & Food Safety Policy
National Quality Standard (NQS) Our Service recognises the importance of healthy eating to promote the growth and development of young children and is committed to supporting the healthy food and drink
More informationRD COURSE OUTLINE NUTRITION SCIENCE
RD COURSE OUTLINE NUTRITION SCIENCE Macro Nutrients: 1. Carbohydrates, Fats, Proteins Food Sources Composition Digestion, absorption, transport and metabolism Recommended Daily Intake Effect of Deficiency
More informationWEST JEFFERSON HILLS SCHOOL DISTRICT FAMILY AND CONSUMER SCIENCE FOODS AND NUTRITION GRADES
books, software, be per IEP s per IEP basic s. will be per IEP A. Analyze how Discuss the purpose food engineering and of additives. technology trends will influence the food supply. Discuss food safety
More informationUNIVERSITY OF MASSACHUSETTS DINING SERVICES VOLUME 7 ISSUE 1 SEPTEMBER Menu Icons. What do they mean? Interpreting and understanding them.
UNIVERSITY OF MASSACHUSETTS DINING SERVICES VOLUME 7 ISSUE 1 SEPTEMBER 2007 We re on the web: www.umass.edu/diningservices/nutrition SEPTEMBER quick tip It s the whole meal that counts when looking at
More informationCulinology: Creative Inquiry. Presented by Dr. M. Condrasky, RD,CCE Clemson University
Culinology: Creative Inquiry Presented by Dr. M. Condrasky, RD,CCE Clemson University Maximizing student engagement is key at all levels During this session we will define and describe two concepts: Culinology
More informationCONSUMER PRICE INDEX (Base:November 1996=100) DETAILED SUB-INDICES RELEASE. December 1999
CONSUMER PRICE INDEX (Base:November 1996=100) DETAILED SUB-INDICES RELEASE December 1999 This release provides a summary analysis of the major price developments within the 10 main CPI commodity groups
More informationCoimisiún na Scrudúithe Stáit State Examinations Commission. Leaving Certificate Examination HOME ECONOMICS SCIENTIFIC AND SOCIAL ORDINARY LEVEL
M 47 Write your Examination Number here Coimisiún na Scrudúithe Stáit State Examinations Commission Leaving Certificate Examination HOME ECONOMICS SCIENTIFIC AND SOCIAL ORDINARY LEVEL SAMPLE EXAMINATION
More informationour industry-leading chair look, work and feel even more perfect. Building on its elegant form
PC 510 Classic Power The Perfect Evolution of SERIES 2 THE PERFECT CHAIR At Human Touch, we don t view perfection as a result, but rather an ongoing quest. So, in our new Perfect Chair Series 2, we added
More informationVideo (HOSTED VIDEO FOR LEAD GENERATION)
Video (HOSTED VIDEO FOR LEAD GENERATION) PAGE 2 Format Landing page Showcase your expertise and capture interest! Title - 50 characters maximum Benefit from SEO techniques: Try to make the title reflect
More informationAssignments for SUM Program Beginning Medical Transcription, 2nd edition
Assignments for SUM Program Beginning, 2nd edition SECTION 1 Introduction, Dermatology/ Plastics Body () Unit 1, Body as a Whole, Ch. 1, Organization of the Body; Ch. 4, Tissues, Glands, etc., Ch. 5, Integumentary
More informationPreventive Physical Examination (IPPE or PPPS) Patient Questionnaire (Page 1 of 4)
Preventive Physical Examination (IPPE or PPPS) Patient Questionnaire (Page 1 of 4) Date: Name Date of Birth: ILLNESSES & INJURIES AND TREATMENTS Date Description Prescription(s) Doctor CURRENT MEDICATIONS
More informationDepartment of Nutrition and Food Sciences (NFSC)
112 113 Department of Nutrition and Food Sciences (NFSC) Chairperson: Professors: Associate Professors: Assistant Professors: Lecturers: Instructors: Undergraduate Program Toufeili, Imad Hwalla, Nahla;
More informationComponents of the respiratory system and their function Tests used to diagnose respiratory disorders Common respiratory disorders
第 1 頁, 共 6 頁 N-CLEX RN Exam Review Course Course description Module 1: Getting Start 1. Understanding the NCLEX Why you must take the NCLEX What you need to know about taking the NCLEX by computer Strategies
More informationPatient Education Handouts Table of Contents 2013 General Diabetes Information Monitoring and Management
Patient Education Handouts Table of Contents 2013 We have highlighted some handouts that may be helpful for the new patient. Select the ones that are most useful to you. Avoid overwhelming the patient
More informationMedical Nutrition Therapy Options for Adults Living with Diabetes. Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services
Medical Nutrition Therapy Options for Adults Living with Diabetes Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services Objectives Discuss Medical Nutrition Therapy considerations
More information/ / - - / / Age: USF Cutaneous Oncology Program. Skin Cancer Questionnaire. Patient Information: Fax completed forms to:
Page 1 of 8 Patient Information: Last Name: First Name: Initial: Address: Address (cont.) : City: State: Zip Code: Phone: - - Social Security Number: Date of Birth: - - Age: Sex: Female Male Email Address:
More informationPEDIATRIC MEDICAL HISTORY QUESTIONNAIRE
Division of Otolaryngology Main Phone: 847 504-3300 Main Fax: 847 504-3305 Mihir Bhayani, MD Judy L. Chen, MD Mark E. Gerber, MD, FACS, FAAP Joseph Raviv, MD Ilana Seligman, MD, FACS, FAAP Michael J. Shinners,
More informationModule Descriptor. Food and Nutrition.
The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 2001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act,
More informationTHE WEST AFRICAN EXAMINATIONS COUNCIL WEST AFRICAN SENIOR SCHOOL CERTIFICATE EXAMINATION FOR SCHOOL CANDIDATES, 2018 FINAL INTERNATIONAL TIMETABLE
THE WEST AFRICAN EXAMINATIONS COUNCIL WEST AFRICAN SENIOR SCHOOL CERTIFICATE EXAMINATION FOR SCHOOL CANDIDATES, FINAL INTERNATIONAL TIMETABLE Tuesday, 3 rd SC5053/A SC5053/A 08:30 10:30 11:00 13:00 SC7052
More information2.2.5 Teaching Department of Nutrition Sciences and Ecotrophology
..5 Teaching Department of Nutrition Sciences and Ecotrophology Chair Descriptions DIVISION OF CLEANING TECHNOLOGY AND HYGIENE Alte Akademie 8550 Freising-Weihenstephan Tel.: (0049) 086/7-740, 7-564 Fax:
More informationLC Classification for Public Health
LC Classification for Public Health The Leslie Hardinge Library uses the Library of Congress (LC) Classification scheme in the organization of its collection. LC Classification uses a combination of letters
More informationTour de Health and Nutrition Facts
Module 4 Tour de Health and Nutrition Facts Eat Well & Keep Moving From L.W.Y Cheung, H. Dart, S. Kalin, B. Otis, and S.L. Gortmaker, 2016, Eat Well & Keep Moving, 3rd ed. (Champaign, IL: Human Kinetics).
More informationDiet, Nutrition and Inflammatory
Diet, Nutrition and Inflammatory Bowel Disease Sumner Brooks, MPH, RDN, LD March 11, 2017 Objectives Identify factors that may alter nutritional status in IBD Understand the role of diet and nutrition
More informationMarch 30, ASN Comments and Additions to Select, Proposed Topics and Questions are in Red Below
March 30, 2018 The American Society for Nutrition (ASN) appreciates the opportunity to comment on the proposed topics and supporting scientific questions that will be considered during the development
More informationRecognize the relation between nutrition & health. Understand the types of Classification of nutrients. Provide structural materials
By the end of this session you ll be able to : Define nutrition, nutrition science Recognize the relation between nutrition & health. Understand the types of Classification of nutrients deal with the Food
More informationCENTRAL TEXAS COLLEGE CHEF 1302 PRINCIPLES OF HEALTHY CUISINE. Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION
CENTRAL TEXAS COLLEGE PRINCIPLES OF HEALTHY CUISINE Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION A. Introduction to the principles of planning, preparation, and presentation of nutritionally
More informationMARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP. Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core
MARLBORO CENTRAL SCHOOL DISTRICT-CURRICULUM MAP Family and Consumer Science Grade 9, 10, 11, 12 Course Title: Food and Nutrition Core Standards Content Essential Question Skills Major Assessments (Tests,
More informationCULINARY ARTS 10. Course Overview
CULINARY ARTS 10 Description Culinary Arts 10 builds on the food preparation skills and knowledge of basic nutrition studied at the middle school level. Learning about the importance of nutrients in the
More informationCoimisiún na Scrúduithe Stáit State Examinations Commission
2016. S.38 FOR EXAMINER EXAM NUMBER Total Mark Coimisiún na Scrúduithe Stáit State Examinations Commission JUNIOR CERTIFICATE EXAMINATION 2016 HOME ECONOMICS ORDINARY LEVEL FRIDAY 17 JUNE AFTERNOON 2.00
More informationEHEA s bachelor degree in Food Science and Technology. First Course
EHEA s bachelor degree in Food Science and Technology First Semester First Course Second Semester General and Inorganic Chemistry (6 cr) Organic Chemistry (6cr) Biochemistry (6 cr) Biostatistics and Applied
More informationHoliday Ornaments & Charms #12469 / 20 Designs
Note: Some designs in this collection may have been created using unique special stitches and/or techniques. To preserve design integrity when rescaling or rotating designs in your software, always rescale
More informationNUTRITIONAL SCIENCES (NSCI)
Nutritional Sciences (NSCI) 1 NUTRITIONAL SCIENCES (NSCI) NSCI 2111 Professional Careers in Nutritional Sciences Prerequisites: For students interested in Allied Health, Community Nutrition or Nutrition
More informationCareer Day: Registered Dietitian. Presented by: Kirstie Ducharme-Smith, Molly DePrenger & Juliette Soelberg
Career Day: Registered Dietitian Presented by: Kirstie Ducharme-Smith, Molly DePrenger & Juliette Soelberg Outline v Healthy Eating with a Balanced Diet v What s on your plate? v Portion Distortion Quiz
More informationJuicing Recipes For Weight Loss Juicing For Weight Loss - Fitness Tips For Life Juice Off The Pounds F
Juicing To Lose Weight Best Juicing Recipes For Weight Loss Smoothies Are Like You Smoothie Food Poetry For The Smoothie Lifestyle Poem A Day Quotes For Smoothie Lifestyle Recipe Journal We have made it
More informationECE 105 Chapter 19 Planning and Serving Nutritious and Economical Meals Meal Planning A Good Menu Meets Nutritional Needs
Planning and Serving Nutritious and Economical Meals One of the most basic human needs is nourishing the body. Eating is an activity that most people, including infants and young children, enjoy. Eating
More informationGASTROENTEROLOGY PATIENT QUESTIONNAIRE - PLEASE PRINT
GASTROENTEROLOGY PATIENT QUESTIONNAIRE - PLEASE PRINT Full name: Date: Telephone Number: Age: Address: Email address: CHIEF COMPLAINTS(List the problems about which you came to see the doctor) 1) 2) 3)
More informationThis Unit is an optional Unit of the National Certificate in Hospitality SCQF level 5. It can also be taken as a free-standing Unit.
National Unit Specification: general information CODE F7E7 11 SUMMARY This Unit is an optional Unit of the National Certificate in Hospitality SCQF level 5. It can also be taken as a free-standing Unit.
More informationChapter 02 Tools of a Healthy Diet
Chapter 02 Tools of a Healthy Diet Multiple Choice Questions 1. Which is true about the Dietary Reference Intakes (DRIs)? A. They apply to people in Canada and the U.S. B. They differ by age group. C.
More informationThe Premier Vein Center Evan Oblonsky MD 1051 W. Rand Road, Suite 104 Arlington Heights, IL Tel: Fax:
PATIENT INFORMATION (PLEASE PRINT) Patient Name: Nickname: Guardian: Date of Birth: Sex: Address: 2nd Address: Home Phone: Work Phone: Cell Phone: Best Number: License / ID# Contact Email: Emergency Contact:
More informationScience of Obesity (I-2.28)
Science of Obesity (I-2.28) Dr Noha Nooh Lasheen Lecturer of Physiology Date :16 / 10 / 2016 Objectives By the end of this lecture, the student should be able to: Define energy, energy balance and obesity.
More informationThe Deirdre Imus Environmental Health Center
The Deirdre Imus Environmental Health Center In 1998, Deirdre and Don Imus founded The Imus Cattle Ranch for Kids with Cancer in Ribera, New Mexico. The ranch is a pristine, non-toxic environment, serving
More informationThe Home Economics course can be broken down into the following sections:
The Home Economics course can be broken down into the following sections: Studies Science & Nutrition Choices Protein Carbohydrates Lipids Vitamins Minerals Water Diet & Health Dietary Dietary & food requirements
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationWAEC Syllabus - Uploaded online by FOODS AND NUTRITION
1. PREAMBLES FOODS AND NUTRITION Food is one the basic needs of man. Without good food, an individual would not be able to function properly in all spheres of life. Good food promotes health and therefore
More informationHFA 4M Food & Nutrition Science Unit 2: Nutrient Deficiencies and Toxicities Food Demonstration
HFA 4M Food & Nutrition Science Unit 2: Nutrient Deficiencies and Toxicities Food Demonstration Part A: 1. You will work in pairs and will be given a nutrient deficiency or toxicity that you will be expected
More information2 Read the whole of each question carefully before you answer it. Remember that some questions have an element of choice in them.
FOR OFFICIAL USE X8/20 NATIONAL QUALIFICATIONS 2007 WEDNESDAY, 30 MAY 9.00 AM 0.30 AM Total HOME ECONOMICS HEALTH AND FOOD TECHNOLOGY INTERMEDIATE 2 Fill in these boxes and read what is printed below.
More informationInformation Reviewed and Reaffirmed September No. 40. (' %)Zik5.5 4G A WATER-RESISTANT ANIMAL GLUE
(' %)Zik5.5 4t4 4G A WATER-RESISTANT ANIMAL GLUE Information Reviewed and Reaffirmed September 1955 No. 40 FOREST PRODUCTS LABORATORY MADISON 5, WISCONSIN UNITED STATES DEPARTMENT OF AGRICULTURE FOREST
More information(DFN21A) Total No. of Questions : 5] [Total No. of Pages : 02
(DFN21A) Total No. of Questions : 5] [Total No. of Pages : 02 M.Sc. DEGREE EXAMINATION, DEC. 2016 Second Year FOODS & NUTRITIONAL SCIENCE Nutrition through Life Cycle Time : 3 Hours Maximum Marks : 70
More informationThe Science of Nutrition, 3e (Thompson) Chapter 2 Designing a Healthful Diet
The Science of Nutrition, 3e (Thompson) Chapter 2 Designing a Healthful Diet 1) The four characteristics of a healthful diet are adequacy, balance, moderation, and: A) Calories. B) color. C) value. D)
More informationShort Course STUDY GUIDE
Short Course STUDY GUIDE HOW TO WORK THROUGH THIS COURSE Over the following pages, you will move through a logical, self-paced learning experience that can enlighten and educate you in Human Nutrition.
More informationConsumer Price Index (CPI). Base 2006 October Monthly change Change over last December
12 November 2010 Consumer Price Index (CPI). Base 2006 October 2010 Overall index Monthly change Change over last Annual change October 0.9 1.8 2.3 Main results The annual change of the CPI for the of
More informationBROOKFIELD LOCAL SCHOOLS WELLNESS POLICY IRN #050120
BROOKFIELD LOCAL SCHOOLS WELLNESS POLICY IRN #050120 THE SCHOOL BOARD OF BROOKFIELD SCHOOLS, TRUMBULL COUNTY, OHIO, PROMOTES HEALTHY SCHOOLS BY SUPPORTING WELLNESS, GOOD NUTRITION, AND REGULAR PHYSICAL
More informationCareer & Technical Education Agriculture
Career & Technical Education Agriculture 81583-4 Adv. Floriculture & Greenhouse Yr Floriculture & Greenhouse Mgmt TT 81723-4 Animal Science I Yr Ag Biology or Biology TT, Applied or Adv Sci 81743-4 Animal
More informationFOOD SCIENCE AND NUTRITION (FSN)
Food Science and Nutrition (FSN) 1 FOOD SCIENCE AND NUTRITION (FSN) FSN Courses FSN 101. Orientation to the Food Science and Nutrition Majors. 1 unit Understanding the depth and breadth of the Food Science
More informationWhat is food made of?
What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances
More informationMedical History Form
Medical History Form NAME DOB / / TODAY S DATE MEDICAL HISTORY What medical Conditions do you have? Select all that apply, or write in if not listed: Diabetes High Blood Pressure Thyroid Disorder Heart
More informationMEAL PLANS TO LOSE 20 POUNDS IN 30 DAYS HOW MUCH
page 1 / 5 page 2 / 5 meal plans to lose pdf Free Meal Plans To Lose Weight Fast. The Best Free Meal Plans To Lose Weight Fast Free Download PDF And Video. Get Free Meal Plans To Lose Weight Fast: Learn
More informationCECILIA P MARGRET MD PhD MPH Child, Adolescent and Adult Psychiatry NE 24th ST Suite 104, Bellevue WA 98007, Phone / Fax: +1 (425)
IDENTIFYING INFORMATION PATIENT INFORMATION FORM Patient's Name: DOB: Ethnicity/race: Gender: Primary language if other than English: Address: Phone: Home/ Mobile/ Work Email: Occupation: Marital Status:
More informationNutrition Initial Assessment
Nutrition Initial Assessment Client Name: Referring Physician: Home Phone: Home Address: Date: Email: What are the goals that you are trying to achieve with your initial appointment? Past Medical History:
More informationThe Role of Horticultural Crops in Enhancing Nutrient Security
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 9 (2017) pp. 311-316 Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2017.609.039
More informationUnit 1 H/600/9013 Level: 2 Credit Value: 6 Unit Title: Anatomy and Physiology for Exercise
Unit 1 H/600/9013 Level: 2 Credit Value: 6 Unit Title: Anatomy and Physiology for Exercise The learner will: 1. Understand the structure and function of the circulatory system 2. Understand the structure
More informationNew Ingredients:What Should We Be Incorporating in the Youth Diet?
IQPC Conference, Toronto, March 31 st. 2004 Kid Kid s s Nutrition 2004 New Ingredients:What Should We Be Incorporating in the Youth Diet? Ian Newton Ceres Consulting March 30th. 2004 Presentation Outline
More informationTO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information. Patient Information about XENICAL (orlistat) Capsules
TO PHARMACIST: PLEASE PROVIDE THIS INFORMATION TO THE PATIENT. Important Patient Information Patient Information about XENICAL (orlistat) Capsules XENICAL (zen i-cal) Generic Name: orlistat Please read
More informationFoundations of Restaurant Management & Culinary Arts
A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 To the Georgia Performance Standards for Introduction to Culinary Arts FORMAT FOR CORRELATION TO THE GEORGIA
More informationReflections on the 2010 Dietary Guidelines. Minnesota School Nutrition Association August 3, 2011
Reflections on the 2010 Dietary Guidelines Minnesota School Nutrition Association August 3, 2011 Karen Wilder, RD, MPH, LD Director, Scientific & Regulatory Affairs The Schwan Food Company Today s Agenda
More information