| The objectives of this study were to develop a Dairy Foods Curriculum Packet, provide inservice training, assess barriers to implementing dairy foods education, and improve the quantity of dairy foods instruction at the high school level. The Dairy Foods Curriculum Packet focused on the historical significance of dairy foods, manufacturing processes, the inclusion of laboratory procedures, as well as sample worksheets, tests, and teaching aides. After curriculum distribution and inservice training, over half of instructors indicated an increase in class time spent on dairy foods instruction. More than one-half of instructors taught a greater variety of dairy foods topics after receiving the curriculum. Over one-third of instructors who increased dairy foods instruction attributed 75% or more of their increase to the Dairy Foods Curriculum Packet and inservice. (Abstract shortened by UMI.). |
