ENC-Teacher Exchange
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Teaming with teachers to design better nutrition teaching tools


Join ENC-Teacher Exchange...it's free!

Egg Nutrition Center invites nutrition educators and other family and consumer sciences teachers for students in grades 1 thru 12 to sign up to be a member of the ENC-Teacher Exchange. Sign-up is fast, it's free, and we'll read every word teachers write in our quest to identify great nutrition teaching tools now in use, and to work in tandem with teachers to update existing nutrition teaching tools or create new ones that will resonate with students in grades 1 thru 12. Please click the button above to sign up for ENC-Teacher Exchange today.


How the ENC-Teacher Exchange program works

Up to 1,000 family and consumer sciences teachers for grades 1 thru 12 are invited to enroll online in 2012 to participate in the program. Online registration is free--there will never be a charge to teachers for joining the ENC-Teacher Exchange--and it takes only a few minutes to sign up.  Teachers are invited to invest as much or as little time as they can afford. Teachers' contact information will be kept strictly confidential and shall not be used outside the boundaries of this program in any way. There are no requirements to remain in the program, other than being a nutrition educator, but ENC encourages everyone to participate in scheduled online discussions whenever time avails, and we'll monitor online discussions and subsequent chat room dialog to move discussions forward.

Once enrolled:

  • Teachers will receive periodic notices encouraging them to participate in online discussions, but there's no requirement to do so.
  • By monitoring online discussions, ENC will be able to identify some teachers who may wish to join small "creative teams" to develop new nutrition tools.  Those team members may be joined from time to time by one of ENC's nutrition advisors to help create one new type of nutrition education tool, such as a PowerPoint presentation or an instructional lesson plan. Each creative team will be asked to produce only one new nutrition tool.
  • Each teacher invited to participate in the creation of a new teaching tool--and who actively dedicates the required 8 to 10 hours with teammates to help create the teaching tool--will receive a $300 honorarium from Egg Nutrition Center for the contribution of their time. 
  • ENC covers all costs related to the creation and production of the new teaching tools, and...
  • As each new teaching tool is completed, it will be made available for free to teachers everywhere as a downloadable asset from this web site.
  • Some teachers may be invited to join a small "creative team" to update an existing teaching tool that has been proven effective with students, but needs to be refreshed with new information or newly available technology.  ENC will pay a $300 honorarium to each member of those creative teams as well.
  • In certain circumstances, Egg Nutrition Center will arrange to conduct video interviews at your school with nutrition/consumer sciences teachers and an administrator to feature the video on this web site, on YouTube, and perhaps on the web sites of Egg Nutrition Center and/or The American Egg Board.  In some cases, one of ENC's nutrition advisors will also be interviewed on camera to appear in the featured video. Video production to highlight certain types of nutrition education programs will be considered on a school-by-school basis and subject to ENC budget considerations.
Introducing ENC-Teacher Exchange




Egg Nutrition Center is searching for better ways to teach young people the many rewards of a healthy lifestyle, and we're recruiting nutrition educators and other family and consumer sciences teachers in grades 1 thru 12 across America to help.

Introducing "ENC-Teacher Exchange," a program created by Egg Nutrition Center, science division of The American Egg Board, to solicit advice from school teachers to help identify existing nutrition education materials, and to create new ones, designed by teachers for teachers that resonate with the students they teach.

"School teachers have special skills to connect with their students in meaningful ways, but in these cost-cutting economic times, they often don't have the best or most up-to-date teaching tools," explained ENC Executive Director Mitchell Kanter, PhD. "Teachers tell us they need the most current nutrition research and educational tools in the form of videos, PowerPoint presentations, lesson plans and other methods that are easily and rapidly downloaded, so that's what we're planning to provide, beginning early in 2012."

Success of the ENC-Teacher Exchange program, according to Dr. Kanter, who earned his PhD in Physiology, will require a steady stream of dialog with school teachers coast-to-coast to learn from them the best methods for cataloging and creating better nutrition teaching tools. ENC can then tap into its considerable nutrition resources and some of the top university-based researchers in the U.S. to develop the best tools.

Egg Nutrition Center invites nutrition educators and consumer sciences teachers to join ENC-Teacher Exchange for free.  Sign-up takes only a couple of minutes, and those enrolled can be assured of being among the first in the U.S. to learn about new teaching tools as they are added to this web site.  Please sign in by clicking the symbol below:


View our ENC-Teacher Exchange

PowerPoint Presentation



ENC's Mission:
ENC is a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs.



Click here to view ENC's nutrition facts panel


3-minute recap of egg nutrition




Egg Nutrition Facts




WHAT'S IN AN EGG?
For only 70 calories each, eggs are rich in nutrients.

They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. Egg protein is the standard by which other protein sources are measured. A large egg contains over six grams of protein. A large egg has 4.5 grams of fat, only 7% of the daily value. Only one-third (1.5) grams is saturated fat and 2 grams are mono-unsaturated fat.

The American Heart Association has amended its guidelines on eggs! There is "no longer a specific recommendation on the number of egg yolks a person may consume in a week."

Want to learn more about eggs and nutrition? The Egg Nutrition Center monitors scientific research regarding eggs and offers a wide variety of information.

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