Some points are as applicable in second year as in first
year course in food and nutrition. The teacher should be con-
stantly aware that learning experiences can be had at home
or in the community as well as at school. In each phase of
work both teacher and pupil should keep in mind the impor-
tance of the application of the principles of management, safety
and health, and also the use of resources and the development
of desirable personal relationships.

 The second year of food and nutrition built on many pre-
vious experiences presents a challenge both to teacher and pupils
to be creative and artistic. Food preparation can be a satisfying
experience in self-expression.

 OBJECTIVES
To develop:
 ability to assist in preparing and serving foods prepared in
 quantity
 ability to choose a suitable and adequate diet for our fami-
 lies and assume some responsibilities for our neighbors
 ability to plan a day's diet to meet the daily requirements
 ability to plan, prepare, and serve attractive family meals
 ability to self-appraise and check health and nutrition habits
 appreciation of the fact that the preparation and serving of
 food can be a creative, satisfying experience
 appreciation of food patterns of varying cultural groups
 appreciation of quality and artistic merit in dining room
 equipment and accessories
 understanding of the fact that food fancies, superstitions,
 and fallacies are not based on scientific research
 understanding of the importance of cooperation between
 consumer and retailer when purchasing food
 understanding of the possibilities of using the varieties of
 Florida grown foods