in the home and in the community. With each phase of class
work it is important that guidance be given not only to the
application of the principles of management, safety and health,
but also to the wise use of resources and to the development of
satisfactory personal relationships.

 OBJECTIVES
 To develop:
 ability to apply basic food preparation principles wherever
 and whenever food is prepared
 ability to care for and store food
 ability to plan, select, prepare, and serve in an attractive
 manner simple nutritious meals
 ability to select and buy nutritious food within the income
 available
 ability to use acceptable social practices in eating
 understanding of desirable methods for conserving food
 understanding of existing desirable food patterns in the
 community and an ability to supplement these for nu-
 tritional adequacy
 understanding of factors which influence the nutritional
 needs of individuals


 SUGGESTED PROBLEMS AND EXPERIENCES

 Experiences
 Problems Determine the daily food needs
How can we improve food for each member of the class. ,
habits which will contribute Determine the foods which sup-
to our optimum physical, ply these needs using charts,
m e n t a 1, and emotional audio-visual and other teaching
health? aids.

 Make a chart of food needs
 through class discussion. Each
 pupil check his own eating hab-
 its by this chart.