HOMEMAKING EDUCATION II

 FOOD AND NUTRITION

 OVERVIEW

 The food and nutrition area in the second year course must
begin at the level of learning which the pupil has reached;
not the level which the teacher thinks he should have
reached. Previous learning experiences serve as a foundation
for determining the starting point of this area. The pupil will
need to progress from simple food preparation learned in the
first year of homemaking education to the preparation of meals
for the family group. An important emphasis for this year
should be planning the family's food around the needs of the
family as a unit.
 How to select nutritious meals away from home as well as
how to prepare at home meals which form a part of an ade-
quate day's diet are some of the needs of the pupil which should
be considered in this second year of homemaking education.
How food contributes to optimum health and efficiency is an
understanding for which both teacher and pupil should strive.
 Attention should be given to developing some skill in the
preparation of food in quantities. These skills may be acquired
through entertaining, or through cooperating with various clubs
and organizations or the school lunch program. Pupils should
gain an increasing knowledge of an appreciation for the use of
Florida grown foods, and of the food patterns of Florida cul-
tural settlements.
 In considering food for the family it is expected that pupils
will recognize the need for cooperation between consumer and
retailer when purchasing food and will develop increasing
ability in planning, purchasing, and preparing family meals.
 Attention will be pointed toward an enjoyment of the prepa-
ration and service of family meals and the many social implica-
tions that eating together affords.