Table of Contents

Introduction
Guidelines for Borrowing from NAL
Curriculums/Lesson Plans for Teaching Children
Learning Activities for Teaching Children
Audiovisuals for Teaching Children
Resources for Training Staff

This publication has been prepared for educators interested in food and nutrition materials, audiovisuals, and resources for classroom use. Items listed in this publication cover topics including general nutrition, food preparation, food safety, food sci ence, and dietary management. Teaching materials listed include: food models, games, kits, videocassettes, and lesson plans. Textbooks and resources have ideas for training staff.

Each item has been placed in one or more of the following categories:

• Curriculums/Lessons Plans for Teaching Children
• Learning Activities for Teaching Children
• Audiovisuals for Teaching Children
• Resources for Training Staff

Every item in this publication is available for loan from the National Agricultural Library (NAL). Please check page vii to see if you are eligible to borrow directly from NAL. If you are not eligible for direct borrowing privileges, check with your local library on how to borrow materials through interlibrary loan with the National Agricultural Library (NAL). If you have any questions concerning eligibility or borrowing items, please call (301)504-5755 for assistance.

Many materials listed are available for purchase from producers or distributors. Please contact the producer(s) or distributor(s) directly by checking the Food and Nutrition Information Center web site for ordering information at: www.nal.usda.gov/fnic under NET Program Products Database and the Healthy School Meals Resource System Database.

Curriculums/Lesson Plans

SLIC: Secondary level interdisciplinary curriculum
V. Star Campbell and Kay Meyers
Harrisburg, PA: Pennsylvania Dept. of Education, c1997. 1 volume
CALL NO: LB2806.15.C3--1997
Summary: Purpose of the curriculum is to develop knowledge and skills needed for success in a technologically advanced society. The focus is on critical nutrition concerns of adolescents within the context of everyday life.

Chow!: A nutrition curriculum for grades 7-12
Jennifer Douglas, Peggy Zamore, and Michael Jacobson
1 videocassette, 1 curriculum, 1 teacher's guide, 1 eater's guide, 1 teacher's survey, 1 activity booklet, and 1 Food Guide Pyramid model
Washington, DC: Center for Science in the Public Interest, c1995.
CALL NO: Kit no. 304
Summary: The activities in this curriculum provide useful nutrition information on which students can base their choices, and they appeal to student interests, such as food advertising, weight control, and the relationship between food and the env ironment.

Eating right is basic 3rd edition
16 flip charts, 36 sheets duplicating masters, and 1 leader guide
East Lansing, MI: Michigan State University Extension, c1995.
CALL NO: Kit no. 292
Summary: Topics covered include the Food Guide Pyramid; understanding food labels; menu planning; getting the most out of food dollars; food safety; breakfast; nutrition during pregnancy; infant nutrition; and eating light.

Exercise your options
4 transparencies, 1 wall chart, 1 teacher's guide, and 50 identical student booklets
Sacramento, CA: Dairy Council of California, c1995.
CALL NO: Kit no. 281
Summary: Designed to help middle-school students make a healthful food and activity choices on a daily basis. Emphasizes use of the Food Guide Pyramid.

Food science: 4-H curriculum leader's guide
Lynn Turner, et al.
Contains 12 lesson plans
North Carolina: North Carolina Cooperative Extension Service, c1996. 80 pp.
CALL NO: TX353.F666--1996
Summary: Covers the areas of sensory evaluation, food microbiology, food chemistry and current topics in food science.

Hey! What's cookin'?
18 lessons and 31 sheets duplicating masters
Raleigh, NC: North Carolina Cooperative Extension Service, North Carolina State University, College of Agriculture & Life Sciences, c1994.
CALL NO: Kit no. 259
Summary: This is an experimental pregnant teen curriculum. Discusses prenatal care, the Food Guide Pyramid, community resources available to pregnant teens, substance abuse, old wives' tales, appropriate weight gain, discomforts of pregnancy, iro n supplements, the food groups, meal planning, snacking, fast foods, exercise, and feeding the baby.

Invest in yourself
1 videocassette and 1 manual
Miami, FL: Sports Nutrition Education and Training Project, Florida International University, c1996.
CALL NO: Kit no. 364
Summary: Discusses why athletes need fluid, how much and when an athlete needs fluid, what an athlete should drink, how much food an athlete should eat, and the best eating strategy for athletic performance.

Jump start teens: interactive, cross-curricular lessons for high school teachers and school nutrition staff
Sacramento, CA: California Project LEAN: California Dept of Education, CDE Press (distributor), c1999. 69pp.
CALL NO: RJ235.J85--1999
Summary: These cross-curricular lessons encourage students to eat healthy, keep moving, and become smart consumers and involved citizens.

Leader/helper's guide for foods curriculum
Susan J. Barkman and Marta Lah
Manual with leader/helper guide for each level
West Lafayette, IN: Purdue University Cooperative Extension Service, c1995.
CALL NO: TX364.L335--1995
Summary: The curriculum focuses on teaching both life skills and project skills for 14-19
year-olds it is divided into four age levels. Each level consists of 24 activities covering the following topics: healthy food selection; smart food purchasing; food preparation; food safety; food preservation; and careers. Manuals and leader/helper gu ides consists of background information, resources, and activities.

Lightenup: an adolescent weight management curriculum
Bethann Witcher
College Station, TX: Texas Agricultural Extension Service, Texas A&M University System, c1994. 164 pp.
CALL NO: RJ235.W55--1994
Summary: Lightenup is a comprehensive 8-week curriculum designed to teach positive lifestyle habits to adolescents to help them improve their fitness levels and maintain ideal body weight.

A menu planner for healthy school meals: to help you plan, prepare, serve and market appealing meals
Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, c1998. 270 pp.
CALL NO: aTX353.U5-no.303
Summary: A menu planner that explains why it is important to prepare healthy school meals. Written for school cafeteria managers and their staff.

MidLINC: middle level interdisciplinary curriculum Revised
Penn State Nutrition Center, College of Health and Human Development, the Pennsylvania State University, c1995.
1 videocassette, 1 science video kit, 3 notebooks, and 1 meal ready-to-eat
CALL NO: Kit no. 310
Summary: Curriculum program developed to help 6-8 grade students make connections between nutrition and social studies, math, science, language arts, health and home economics.

Off to a good start for family day homes: train the trainer handbook
Revised October 1997.
Linda Fox Simmons and Brenda J. Miller
Austin, TX: Texas Department of Human Services, Nutrition Education and Training, c1998.
1 volume
CALL NO: TX364.035--1998
Summary: To provide day home sponsoring organizations with training and nutrition education materials in order to meet Child and Adult Care Food Program (CACFP) guidelines.

Planning nutritious snacks: curriculum
Austin, TX: Texas Dept. of Human Services, Nutrition Education and Training, c1995.
1 volume
CALL NO: TX361.C5P52--1995
Summary: The workshop materials provide information on planning tasty, nutritious snacks which meet CACFP snack regulations and the Dietary Guidelines for Americans. Topics include: importance of snacks in the child's diet; Dietary Guidelines; CA CFP snack requirements; and how to include children in preparation of snacks. Written for food service and child care staff, coordinators, and educators who have responsibility of providing snacks at facilities participating in one or more of the USDA Ch ild Nutrition Programs.

Sports and foods curriculum Revised 1994.
Melanie Nelson-Smith, Jane Houck, and Monica A. Dixon, (editors)
Curriculum and student workbook
Adonai, MN: Pineapple Appeal, c1994.
CALL NO: TX361.A8N44--1994
Summary: Contains six units dealing with self-assessment, leader nutrients, body composition/energy balance, fitness, food facts, and healthy diets.

YourSELF: middle school nutrition education kit for teachers
1 teacher's guide, 30 YourSELF magazines 30 student activity guides, 1 videocassette (VHS), duplication masters, and 1 poster.
Alexandria, VA: Food and Nutrition Service, U.S. Dept. of Agriculture, c1998.
CALL NO: Kit no. 512
Summary: This program was developed to help middle school students understand how their decisions about eating patterns and physical activity can affect the way they grow and their future health.

Learning Activities

The amazing California artichoke
Karen Holtman
Castroville, CA: California Artichoke Advisory Board, c1995. 92 pp.
CALL NO: SB351.A8H65--1995
Summary: This unit offers students an awareness, understanding, and appreciation of the artichoke. Its hands-on unit features an integrated, thematic exploration with cross-curricular projects and activities.

An awesome body by age 14
1 videocassette (14 min.)(VHS), 1 handbook, and 1 low-fat food finder
Houston, TX: Nutrition Support Services, Inc., c1994.
CALL NO: Videocassette no. 2402
Summary: Two teens help you create your own eating plan, interpret food labels, provide grocery shopping tips and more.

Award-winning nutrition education lessons, units and promotions: grades 7 through 12
Illinois: Illinois Nutrition Education and Training Program, c1994. 83 pp.
CALL NO: TX361.C5A83--1994
Summary: This booklet was developed as an avenue for teachers and food service personnel to find creative nutrition teaching ideas. It is a compilation of the grades 7 through 12, units and promotions that were recognized as creative by the Illin ois Nutrition Education.

Balancing your act!
1 videocassette (15 min. 42 sec.)(VHS)
Oak Brook, IL: MacDonald's Corporation
CALL NO: Videocassette no. 2831
Summary: Michael Jordan talks to kids about practicing good eating habits and exercise.

Body by choice: my choice
West Virginia: Office of Child Nutrition, West Virginia Dept. of Education, c1995. 1 volume
CALL NO: TX945.2.B63--1995
Summary: Nutrition education program promotes the service of school lunches that meet dietary guidelines and offer nutritious choices for students.

CANFIT recipes for success
Lisa K. Hunter and Donna Lloyd-Kolkin
Berkeley, CA: California Adolescent Nutrition and Fitness Program, c1998. 1 volume
CALL NO: RJ206.C35--1998
Summary: A how-to guide that shares the collective experiences of 16 nutrition and physical activity outreach programs targeted to young adolescents (ages 10-14) who were part of the California Adolescent Nutrition Fitness (CANFIT) Program between 1994 and 1997.

Comparison cards 5th edition
108 charts and 1 leader guide
Rosemont, IL: National Dairy Council, c1994.
CALL NO: Graphic no. 312
Summary: Bar graphs indicate the nutrient values of many commonly eaten foods. Back of each card indicates daily value of each food in fat content.

The fat case
Jean Sweet
Plastic models (various pieces) and 1 leader's guide
Madison, WI (506 Woodside Terrace, Madison, WI 53711): Woodside Company, c1990.
CALL NO: Model no. 13
Summary: Depicts the percentage of hidden fat in various commonly eaten foods.

Five a day bingo: a fun nutrition game for all ages: a fresh approach to promoting good nutrition to everyone from preschoolers to seniors
Kathy Andersen, Linda Crisp, and Dayle Hayes
1 game includes 1 introduction, 1 set instructions, 1 set clue cards, and 1 set bingo cards
CALL NO: Game no. 36
Summary: To play the game, the name of a fruit or vegetable is called and players fill up five squares on the bingo card either down, across or diagonally. The object of the game is to increase awareness of 5-a-day, encourage players to eat more fruits and vegetables, and reward players for trying new produce items.

Food models
185 cardboard models and leader guide
Rosemont, IL: National Dairy Council, c1990.
CALL NO: Graphic no. 262
Summary: Food models provide life-size color photographic reproductions of foods commonly eaten; accompanying guide gives suggestions for use of the models.

The food pyramid: learning activities
Grace Falciglia, Lauren Niemes, and Philippa Norton
4 activity booklets, 2 pamphlets, 1 resource list, 2 information sheets, and 1 evaluation sheet
Columbus, OH: Ohio NET Program, c1993.
CALL NO: Kit no. 214
Summary: The learning activities in this packet are designed to encourage children to select foods they enjoy from each of the five major food groups in the Food Guide Pyramid every day to provide the nutrition they need for good health.

The food pyramid: high 5 for a healthy you!
1 videocassette (14 min. 30 sec.)(VHS)
Rosemont, IL: National Dairy Council, c1997.
CALL NO: Videocassette no. 2805
Summary: Teens and celebrities discuss healthy choices.

Food pyramid lotto
Laurie Manahan
1 game includes 100 playing cards, 4 pyramid playing boards, 1 duplicating master,
1 instruction booklet, and 1 questionnaire
Walla Walla, WA: Yummy Designs, c1993.
CALL NO: Game no. 38
Summary: Object of the game is to completely cover the playing board with 16 appropriate cards representing one day's wise food choices in line with USDA's recommendations.

Give yourself five
1 videocassette (15 min.)(VHS) and teaching materials
Adonai, MN: Pineapple Appeal, c1994.
CALL NO: Videocassette no. 2211
Summary: This humorous video highlights daily challenges teenagers face when making food selections. For middle school-aged children.

Healthquest: nutrition trivia
1 game includes 175 question and answer cards, 1 pad of contestant entry forms, 1 sheet of rules,
1 tournament sheet, and 4 noise makers
Portland, OR: Nutrition Education Services, Oregon Dairy Council, c1991.
CALL NO: Game no. 28
Summary: A game similar to Trivial Pursuit, but designed to test players' knowledge of nutrition, general health, and exercise. Questions are asked from the following categories: vitamins/minerals/fiber, calories/fat/cholesterol, exercise/body w eight, salt (sodium)/ sweeteners/caffeine/alcohol, and miscellaneous.

How much fat?
Sharon E. Buhr
30 test tubes with wax, 3 stands, and 3 guides
Valley City, ND: Young People's Healthy Heart Program, Mercy Hospital, c1996.
CALL NO: Model no. 24
Summary: This is an educational set that provides 30 test tubes containing wax which represent the amount of fat found in various foods. Discusses the relationship between fat consumption and heart disease and cancer.

How much salt?
Sharon E. Buhr
10 test tubes with salt and 1 guide
Valley City, ND: Young People's Healthy Heart Program, Mercy Hospital, c1996.
CALL NO: Model no. 25
Summary: This is an educational set that shows the amount of salt found in various foods. Discusses the relationship between salt consumption and high blood pressure.

Introducing the new food labels to youth audiences
Alice Baughman, et al.
1 chart, 6 duplicating masters, and 3 answer sheets
Ames, IA: Iowa State University, University Extension, c1994.
CALL NO: Kit no. 303
Summary: Participants will learn how to identify and use the new food labels, compare the serving size stated on the labels with the amount they normally eat, and compare foods using the percent daily values.

Jack Sprat's table
Judy Johnston
1 game includes 1 board, 2 packages food cards, 1 package play money, 2 dice, 4 player pieces, and 1 set of rules
KS: Kansas LEAN, c1992.
CALL NO: Game no. 27
Summary: The object of the game is to accumulate food cards representing at least the minimum of servings in every food group represented by the Food Guide Pyramid.

Janice VanCleave's food and nutrition for every kid: easy activities that make learning science fun
Janice Pratt VanCleave
New York, NY: John Wiley, c1999. 232 pp.
CALL NO: jQP141.V36--1999
Summary: Uses problems, experiments, and activities to present information on a variety of topics related to foods and nutrition.

The kids, food and diabetes family cookbook
Gloria Loring
Sherman Oaks, CA: G. Loring, c1994. 242 pp.
CALL NO: RJ420.D5L67--1991
Summary: Contains advice about good nutrition, the practical aspects of being a parent of a diabetic child, and nearly 200 recipes.

Minnesota LunchPower Revised edition
1 handout package, 2 student newsletters, 1 poster and 2 packages of point-of selection messages
St. Paul, MN: Minnesota Dept. of Children, Families & Learning, c1996. 1 volume
CALL NO: TX945.M54--1996
Summary: Program objectives are to identify nutrition standards and dietary guidelines as a focus of new regulations for school meals and meal pattern requirements for menus.

Nasco's food and nutrition: not-so trivial
Carol R. Schmelzel
1 game includes 54 game cards, 2 score pads, 1 die, 1 paper punch, 1 set instructions,
1 teacher's guide, and 1 cardboard insert
Fort Atkinson, WI: NASCO, c1991.
CALL NO: Game no. 25
Summary: Game for two to six people based on Trivial Pursuit concept. Players answer questions in each of the following categories: nutrition and health facts, food and nutrition choices, buying and storing food, food preparation and cooking, sa fety and sanitation, and table setting and table manners.

Nasco's Italian foods model
10 plastic models and 1 booklet
Ft. Atkinson, WI: NASCO, c1980.
CALL NO: Model no. 8
Summary: This case of food models contains 10 models of Italian foods. The models are teaching aids for demonstrating the variety of foods, their food values and proper nutrition.
The accompanying booklet contains recipes and food exchanges.

Nutriquest
1 game includes 4 color coded sets of questions and answer cards, 1 die, and instruction sheet
Hamburg, NJ: DDA, c1990.
CALL NO: Game no. 20
Summary: Using color coded cards (yellow for cooking, red for leftovers, blue for nutrition knowledge and green for food facts), the game uses question and answers to review nutrition and various aspects of food. It can be used by 2 to 30 players .

Nutrition & diet
InVision Communications, Inc. in cooperation with Temple University, School of Medicine
1 videocassette (30 min.)(VHS) and 1 teacher's guide
Bala Cynwyd, PA: Schlessinger Video Productions, c1994.
CALL NO: Videocassette no. 2287
Summary: In this video, a registered dietitian and nutritionist work with teens to explain the principles of good nutrition and to demonstrate good eating habits, from reading product labels to selecting menu items and preparing food at home.

Nutrition activities for after-schoolers
Patricia Minish and Janet Cope
Atlanta, GA: Georgia Nutrition Education & Training, Georgia Dept. of Education, c1993.
32 pp.
CALL NO: TX364.N8725--1993
Summary: The emphasis of these activities is on helping school-age children make wise decisions about their nutritional health and developing healthy habits that will carry over into their teenage and adult years. The objectives of the activities are for children to practice good daily food habits; recognize effect of nutrition on total health; develop attitudes and decision-making skills that enable them to take responsibility for their own health; integrate creative and fun nutrition activities with life skills and program content; identify sources of nutrition information within their community and beyond; develop respect for food choices of different ethnic backgrounds and cultures; help parents value good nutrition; and practice cleanliness and safety rules when preparing food.

Nutrition during pregnancy
Lisa Hoelscher
1 flip chart and 1 booklet
Waco, TX: Childbirth Graphics, c1995.
CALL NO: Graphic no. 512
Summary: Discusses various aspects of nutrition during pregnancy.

Nutrition in the cafeteria
Denver, CO: Colorado Department of Education, c1993. 1 volume
CALL NO: TX364.N888--1993
Summary: Contains materials that can be used to teach children the importance of eating breakfast, as well as general nutrition information and sample school lunch menus.

Nutritiontracker
1 magnetized pyramid, 28 food group icons
Chantilly, VA: MAGNAtracker, c1996.
CALL NO: Game no. 42
Summary: A nutrition teaching system designed to raise nutrition awareness and influence long-term healthy eating habits.

Nutro
1 game includes 50 cards, 75 plastic balls, 2 sets labels, 1 ball holder, 1 master list, 1 package playing chips, 3 teaching guides, and 1 instruction sheet
S.L.: HomeCall, c1994.
CALL NO: Game no. 34
Summary: Using the Food Guide Pyramid, this game will help adults and children learn how food choices impact health.

Penn State nutrition science lab experiments and pen-and-paper activities
Penn State Nutrition Center, Dept. of Nutrition, College of Health and Human Development
University Park, PA: The Pennsylvania State University, c1995. 1 volume
CALL NO: TX364.P4--1995
Summary: Contains instructions on how to conduct laboratory experiments on: acid/base indicators on food; analyzing the composition of a hot dog; body composition; body density; bomb calorimetry; digestion; enzyme reactions; osmosis/diffusion; iso lation of caffeine; testing for vitamin C in beverages; and iron in breakfast cereal. Also contains nutrition science activities relating to chemicals we eat; the effects of switching to a low-fat milk; energy balance; fat classification; recycling calor ies; and reading labels.

Washington Apple Commission activity kit and cookbook
1 set instructional materials
Wenatchee, WA: Washington Apple Commission
CALL NO: Kit no. 247
Summary: Contains materials relating to the Healthy Choices for Kids nutrition education program, a program that is provided free by the growers of Washington apples to teachers nationwide. The program integrates the 1990 Dietary Guidelines for A mericans, and is written by nutrition, fitness, and curriculum experts.

Audiovisuals for Teaching Children

Alcohol and nutrition
Larry Taube; National Health Video, Inc.,
Los Angeles, CA: National Health Video, c1997.
1 videocassette (15 min.)(VHS)
CALL NO: Videocassette no. 2690
Summary: A nutritionist provides an overview on what is a drink, how a drink is defined, how alcohol affects appetite, how alcohol affects the risk of cancer, the effect of alcohol on heart disease and the liver, and vitamin and mineral absorption in the body.

American foods of the South set
Life/form replicas; 10 plastic models
Contents: Barbecued chicken, black-eyed peas, collard greens with salt pork, corn bread, diced turnips with tops, grits, hush puppies, lima beans with salt pork, pan-fried catfish, roasted spareribs.
Ft. Atkinson, WI: NASCO, c1981.
CALL NO: Model no. 6
Summary: This package contains 11 models of foods of the American South. The models are teaching aids for demonstrating the variety of foods used to prepare authentic ethnic dishes. These models are useful for teaching a unit on ethnic foods.

Baby it's you!
1 videocassette (13 min.)(VHS)
Evanston, IL: AGC Educational Media, c1998.
CALL NO: Videocassette no. 2835
Summary: Figuring out how, when, and what to feed a baby. Breastfeeding is covered to help first-time moms understand the significant role it plays in their baby's nutritional health.

Be all you can be
Nancy Battista Morgan
1 videocassette (13 min.)(VHS) and 1 recipe booklet
Evanston, IL: AGC Educational Media, c1998.
CALL NO: Videocassette no. 2840
Summary: This video presents nutrition information to young moms in a talk show format. Shows easy-to-follow eating habits and a few meal ideas that are nutritious and simple to make.

Before your pregnancy
1 videocassette (41 min.) (VHS) + 1 booklet (34 pp.)
CALL NO: Videocassette no. 2756
Summary: As seen through the eyes of a pregnant mom who also happens to be a registered dietitian and exercise physiologist. Wanting to have a baby creates a natural desire to make things go as healthfully and worry free as possible. Couples want to be able to make informed decisions and take an active role every step of the way.

Blubber busters: calories you can feel
Contents: Candy bar, section of chocolate bar, lollipop, brownie, 2 cookies, snack cake, apple pie, iced donut, ice cream cone, bon-bon, chocolate kiss, 4 chocolates, and bio-like artificial fat
Waco, TX: Health Edco, Inc., c1989.
CALL NO: Model no. 11
Summary: These snacks are made from bio-like artificial fat and are sized so that 1 oz. of fat represents 220 calories of real food.

BodyTalk: teens talk about their bodies, eating disorders and activism
Connie Sobczak, et al
Berkeley, CA: Body Positive. c1999.
1 videocassette (28 min.) (VHS) + 1 facilitator's guide (11 pp.)
CALL NO: Videocassette no. 2752
Summary: Discusses body acceptance issues for 9 to 18-year old girls and boys. Girls and boys from diverse ethnic backgrounds and a range of socio-economic status and body sizes discuss the messages they receive from media, family, and friends abo ut their bodies and eating patterns. Focuses on their resulting struggles, how they resist and change, and how they heal.

Breastfeeding promotion
40 slides, 1 guide, 1 slide list, 10 handouts, and 1 journal
Best Beginnings, c1996.
CALL NO: Slide no. 548
Summary: Discusses the benefits of breastfeeding to infants, mother and society; barriers to choosing breastfeeding; and strategies for breastfeeding promotion.

Breast model
3 cloth models, 3 foam rubber inserts, and 3 teaching tips brochures
Rochester, NY: Childbirth Graphics, c1991.
CALL NO: Model no. 16
Summary: These breast models were created to assist in teaching breastfeeding, breast care (breast self-exam) and breast function to Asian, Black, and Caucasian groups.

Choc it up: let the fun begin
1 idea guide, 5 clip art sheets, 3 puzzle sheets, and 9 program sheets
Rosemont, IL: National Dairy Council, c1998. 1 portfolio
CALL NO: LB3473.C46--1998
Summary: None given.

Choosing a healthy start: nutrition for pregnant teens: working draft
1 videocassette (VHS) and 1 instructional guide packet (pamphlets, forms, worksheets, references, duplicating masters, etc.)
Honolulu, HI: Nutrition Branch, Hawaii State Dept. of Health, c1992.
CALL NO: Kit no. 153
Summary: Video presentation and instructional suggestions for use in helping pregnant adolescents make healthy food choices. Material is ethnically appropriate for Hawaii's varied populations.

The complete HACCP manual for institutional food service operations 2nd edition
Dunkirk, NY: Food Service Associates, c1997. 1 volume
CALL NO: TX907.C65--1997
Summary: None given.

Cooking with kids makes healthy eaters
North Hollywood, CA: Alfred Higgins Productions, c1999.
1 videocassette (13 min.) (VHS)
CALL NO: Videocassette no. 2761
Summary: Shows how cooking with your child will interest them in trying new foods and will help them develop healthy eating habits for life.

Daily food choices for healthy living
United Learning
1 videocassette (16 min., 25 sec.)(VHS) , 1 teacher`s guide, and 37 duplicating masters
Niles, IL: United Learning, c1992.
CALL NO: Videocassette no. 1671
Summary: Explains and brings alive the very latest information on Dietary Guidelines. Designed for multi-grade and interest levels, the program includes information and activities on the five food groups.

Dinner's served : a food safety program
Rich Ramirez and Don Hickox
San Diego, CA: Dept. of Environmental Health, c1996.
1 videocassette (10 min.)(VHS)
CALL NO: Videocassette no. 2697
Summary: Explains the proper way to shop and prepare food at home to prevent E. coli infection.

Eating breakfast: effects of the school breakfast program
Barbara L. Devaney
Alexandria, VA: Office of Analysis and Evaluation, USDA Food and Nutrition Service, c1998. 38 pp.
CALL NO: aLB3479.U6D48--1998
Summary: None given.

Eating disorders
Arden Kans
1 videocassette (30 min.) (VHS) and teacher's guide
Bala Cynwyd, PA: Schlessinger Video Productions: Library Video Company (distributor), c1994.
CALL NO: Videocassette no. 2273
Summary: Compelling interviews with several young people who suffered from anorexia nervosa, bulimia, and compulsive overeating provide a living portrait of these devastating diseases. Experts in the field discuss treatments available, the causes and symptoms of the diseases, and techniques of prevention and detection.

Eating healthy for sports
1 videocassette (21 min., 49 sec.)(VHS)
Atlanta, GA: Turner Multimedia, c1996.
CALL NO: Videocassette no. 2516
Summary: Presents information to help develop good eating habits to complement different styles of exercise routines and investigates ways diet and exercise help athletes get the most out of their physical activity.

Eating, teens and calcium
1 videocassette (10 min.)(VHS), 1 worksheet, and 1 quiz
Seattle, WA: S. Gins, c1997.
CALL NO: Videocassette no. 2610
Summary: Explains why pregnant teens need more calcium to build strong bones for themselves and their baby. Emphasizes non-dairy foods that are high in calcium and shows teens how to prepare them.

Fad versus fit: Your lifetime fight against fat
Sara Coover Caldwell, Matt Clark, and Daniel L. Shreve
1 videocassette (30 min.)(VHS) and 1 manual
Charleston, WV: Cambridge Career Products, c1992.
CALL NO: Videocassette no. 2150
Summary: Pits the long and short-term damaging effects of fad diets against the benefits of a healthy diet with exercise.

Fast and easy teen meals--pasta
1 videocassette (17 min., 30 sec.)(VHS), 1 recipe booklet, and 1 quiz
Adonai, MN: Pineapple Appeal, c1994.
CALL NO: Videocassette no. 2072
Summary: Discusses what pasta is, different types that are available, what nutrients it provides, how it fits into the Food Guide Pyramid, how to cook it, toppings to put on it, etc.

Fat: a balancing act
Washington State Dairy Council
1 poster, 1 brochure, 6 duplicating masters, and 3 lesson plans
Seattle, WA: The Council, c1993.
CALL NO: Kit no. 157
Summary: Designed to help teenagers learn to lower their fat intake while maintaining a balanced diet. Discusses the five food groups and the Food Guide Pyramid, serving sizes, personal fat budgets, and food trade-offs.

The fat case
1 plastic model
Madison, WI: Woodside Company, c1990.
CALL NO: Model no. 13
Summary: Depicts the percentage of hidden fat in various commonly eaten foods.

Fat reduction in the diet - a prescription for weight control
Five pounds of fat, 7 models, a teacher's guide, and 6 spirit masters
Ft. Atkinson, WI: NASCO, c1981.
CALL NO: RC628.F32 F&N AV
Summary: These plastic food models can be used to demonstrate the fat content of foods. Includes basic guidelines for planning low fat meals, low fat restaurant menu guide, and low fat recipes. A model of five pounds of human fat is included as a dramatic reminder of what happens to excess calories in the body.

Five pound body muscle replica
1 plastic model
Ft. Atkinson, WI: NASCO, c1980.
CALL NO: Model no. 2
Summary: This five-pound body muscle replica is a model of human body muscle. Designed to show the muscle configuration developed through exercise, this graphic may be used to motivate patients to exercise regularly.

The food allergy news cookbook: a collection of recipes from Food Allergy News and favorite recipes from members of the Food Allergy Network Revised 1997.
Fairfax, VA: Food Allergy Network, c1997. 1 volume
CALL NO: RC596.F665--1997
Summary: None given.

Food for thought
Playing With Time, Inc., PBS and WGBH with Taylor Productions, Inc.
1 videocassette (30 min.) (VHS)
Los Angeles, CA: Direct Cinema Ltd., c1988.
CALL NO: Videocassette no. 1030
Summary: Kathleen strives to win first place in the science fair while denying her symptoms of anorexia nervosa.

Food pyramid bingo: a low-fat, high-fun nutrition game
1 game (checking chart, 30 laminated bingo cards, 95 picture squares, and 1 instruction sheet)
CALL NO: Game no. 46
Summary: To utilize the Food Guide Pyramid in an interactive and informative way that promotes enthusiasm and makes nutrition fun.

Food pyramid challenge 2: a fun, creative way to learn about the subject of nutrition based on the Food Guide Pyramid
1 game includes board, 1 die, 4 playing pieces, 6 sets of cards, 1 set of rules, and 1 set of study questions
Adonai, MN: Pineapple Appeal, c1994.
CALL NO: Game no. 31
Summary: The object of the game is to reach the "finish" line while learning about grains, nutrients, moderation in the diet, eating a variety of foods, etc. For grades 9-12.

Food replica package no. 1
Life/form replicas; 36 plastic models
Contents: Meat: seafood, poultry, pork chop, hamburger, haddock, fried egg, hard-cooked egg, chicken leg, chicken thigh, chicken breast. Vegetables: broccoli, carrot sticks, frozen peas, baked potato, sweet potato, tomato juice, salad. Grains: bread , hamburger bun, cornflakes, rice. Fruit: half banana, half grapefruit, orange juice, orange, canned peaches, whole peaches, raisins, strawberries. Desserts: angel food cake, jell-o, chocolate pudding. Dairy products: butter, cottage cheese, Swiss ch eese, skim milk. Miscellaneous: dressing, peanut butter.
Ft. Atkinson, WI: NASCO, c1981.
CALL NO: Model no. 3
Summary: This package of realistic food models includes a wide variety of food items useful in a nutrition education program.

Food replica package no. 2
Life/form replicas; 30 plastic models
Contents: Meat, seafood, poultry: bacon strips (2), ham, beef patty, liver, bologna, wiener, tuna, steak. Sandwiches, soup, casseroles: chili, bread and peanut butter, vegetable soup, spaghetti. Vegetables: asparagus, baked beans, green beans, beets , mashed potatoes, whole kernel corn, tomato juice. Grains: graham crackers, soda crackers, cream of wheat. Desserts: sheet cake with icing, sheet cake without icing, apple pie, ice cream. Dairy products: cheddar cheese, American cheese. Miscellane ous: ripe olives.
Ft. Atkinson, WI: NASCO, c1981.
CALL NO: Model no. 4
Summary: This package of realistic food models includes a wide variety of food items useful in a nutrition education program. Foods from each of the basic food groups are in the package.

Food replica package no. 3
Life/form replicas; 26 plastic models
Contents: Meat, seafood, poultry: ham slices, beef roast, steak, pork sausage, shrimp. Mexican-American foods: enchiladas, flour tortilla, refried beans, tamale, taco. Sandwiches, soup, casseroles: pizza, beef stew. Vegetables: cauliflower, colesla w, leaf lettuce, spinach. Grains: rice, macaroni, oatmeal, pancakes. Fruit: applesauce, dates, half melon, pineapple, prunes. Desserts: chocolate pudding.
Ft. Atkinson, WI: NASCO, c1981.
CALL NO: Model no. 5
Summary: This package of realistic food models includes a wide variety of food items useful in a nutrition education program.

Food safety bingo
1 game (20 game cards, 1 blank game card, 32 clue cards, 2 packages tokens, 1 set instructions)
Fort Atkinson, WI: NASCO
CALL NO: Game no. 45
Summary: Game is designed to teach food safety to students.

Good enough to eat: a kid's guide to food and nutrition, 1st edition
Lizzy Rockwell
New York: Harper Collins Publishers. c1999. 1 volume
CALL NO: jQP141.R536--1999
Summary: Describes the six categories of nutrients needed for good health, how they work in the body, and what foods provide each.

The good food game
Merilyn Cummings
54 patterns, food cards, text, and wallet
Stillwater, MN: Abrahamson Publishing Company, c1989.
CALL NO: Game no. 17
Summary: The game is a self-help system based on the American Dietetic Association's Food Exchange System. The cards help you keep track of what you've eaten so that you can monitor fat intake. The text explain the game and provides the nutrition al instructions and information.

Healthy eating for a healthy baby
Las Cruces, NM: New Mexico State University, c1993.
1 videocassette (14 min.) (VHS)
CALL NO: Videocassette no. 2765
Summary: Teaches mothers how to give their babies a healthy start by eating right during pregnancy. Explains how to apply the food guide pyramid to your diet.

Hearty habits: don't eat your heart out: 15-18 year olds
National Cholesterol Education Program, National Heart, Lung, and Blood Institute, National Institutes of Health
Bethesda, MD: The Institute; Washington, DC: Supt. of Docs., U.S. G.P.O., distributor, c1993.
57 pp.
CALL NO: RC684.D5H45--1993
Summary: This booklet discusses how to choose a variety of foods to lower blood cholesterol levels and tells about other healthful behaviors, such as regular physical activity.

High fiber food package
Life/form replicas; 28 plastic models
Contents: Prunes, strawberries, orange, apple, coleslaw, carrot sticks, whole tomato,
broccoli, oatmeal, brown rice, bran muffin, popcorn, chili with beans, kidney beans, canned peach halves, orange juice, applesauce, cooked carrots, tomato juice, cornflakes, white rice, and hard roll.
Ft. Atkinson, WI: NASCO, c1990.
CALL NO: Model no. 9
Summary: This food model package focuses on increasing fiber in the diet. Both high fiber and low fiber food replicas are provided for demonstrating how changing food selections can increase fiber content of the diet. A typical American eats 10 to 12 grams of fiber a day compared to the recommended daily intake of 25 to 35 grams.

How to make the Dietary Guidelines work
1 participant workbook, 4 posters, 1 apron, 1 tote bag, 1 activity booklet, 7 sheets duplicating masters, and 1 set promotional materials
Alabama: Alabama State Dept. of Education, Child Nutrition Programs, c1993.
CALL NO: Kit no. 199
Summary: A training and marketing program developed to assist in the development of a meaningful summer training program for Child Nutrition Program managers in Alabama and the development of a marketing program for use in upper grades to encourag e students to participate in the National School Lunch Program.

La piramide de la alimentacion
National Health Video, Inc.
1 videocassette (10 min.)(VHS)(Spanish)
Los Angeles, CA: National Health Video, c1993.
CALL NO: Videocassette no. 1783
Summary: Describes the Food Guide Pyramid and discusses the reason for the pyramid design. Introduces each food group featured in the pyramid, giving specific examples of foods to be found in each group. Discusses the nutrients to be found in ea ch food group, how many servings are recommended from each group per day, and tells what a serving size is and why it is important.

Making a difference: a mother's guide to prenatal care
Susan Madigan
Houston, TX: UT/TV; Toronto, Canada; Buffalo, NY, c1991.
1 videocassette (17 min.) (VHS)
CALL NO: Videocassette no. 2777
Summary: Discusses the importance of visiting a doctor, nurse or nurse-midwife regularly during pregnancy; knowing facts about smoking, drinking and taking street drugs; recognizing when discomfort is a warning sign of trouble; and learning how to eat food that is good for both mother and baby.

MVE-TV: the channel for moderation, variety and exercise
Produced by Freeman Pictures, Inc.; presented by the Education Department of the National Live Stock and Meat Board
1 videocassette (10 min.) (VHS), 1 wall chart, 12 duplicating masters, 1 leader guide, and
1 evaluation form
Chicago, IL: The Board, c1994.
CALL NO: Videocassette no. 2156
Summary: Designed to help students develop good eating habits. Provides an overview of essentials for a lowfat balanced diet.

Mexican-American ethnic food set
Life/form replicas; 12 plastic models and 1 booklet
Contents: Hot chili pepper (jalapeno), avocado, beef cubes in brown gravy (carne guisada), enchiladas, flour tortilla, corn tortilla, Mexican-style beans in a bowl (frijoles in a bowl), refried beans (frijoles refritos), tamales (2), rice with chicken (a rroz con pollo), Spanish rice, crisp taco.
Ft. Atkinson, WI: NASCO, c1980.
CALL NO: Model no. 7
Summary: This package contains 13 food models of Mexican-American foods. Useful for teaching a unit on ethnic foods.

Nasco's eating right kit
Life/form replicas; 43 plastic models and 1 poster
Contents: 1 teaspoon mayonnaise, 1 tablespoon French dressing, 1 tablespoon cooking fat,
5 butter pats, 1 teaspoon margarine, 1 chocolate chip cookie, 18 oz. glass whole milk, 18 oz. glass skim milk, 1 cup plain yogurt, 11 oz. slice American cheese, 1 scoop vanilla ice cream, 1 tablespoon peanut butter, 13 oz. fried chicken breast, 1/4 cup ca nned tuna, 13 oz. broiled beef patty, 1/4 cup baked beans, 1 fried egg, sunny side up, 3 oz. broiled haddock, 4 pecan halves, ˝ banana, 1/4 small cantaloupe, 6 strawberries, 16 oz. glass orange juice, 1 whole fresh peach, 16 oz. glass apple juice, 2 canne d pear halves, 1 whole fresh Bartlett pear, ˝ cup cooked green beans, ˝ cup broccoli, ˝ cup canned whole kernel corn, 2/3 cup tossed salad, 1 baked potato, ˝ cup cooked cauliflower, 1 slice white bread, 1 slice whole wheat bread, 6 salted soda crackers, 3 /4 cup dry cereal, 2 halves hamburger bun, ˝ cup cooked white rice, ˝ cup cooked spaghetti, 1 flour tortilla, ˝ cup oatmeal, and 3 plain bread sticks.
Fort Atkinson, WI: NASCO, c1993.
CALL NO: Kit no. 207
Summary: Contains models of a variety of foods from which to choose each day in order to get both the necessary nutrients and the right amount of calories to maintain a healthy weight.

Nasco's life/form 20 lb. Body fat vest
1 model and 1 booklet
Ft. Atkinson, WI: NASCO, c1993.
CALL NO: Model no. 20
Summary: For use with accompanying booklet to demonstrate the risks of excess body fat.

Pathology exhibit of obesity
Waco, TX: Spank Medical Corp., c1980. 1 model
CALL NO: RC628.P3--F&N AV
Summary: A graphic display of the conditions and diseases related to obesity uses 3-dimensional models to illustrate the body organs and tissues and how they appear in the diseased state. A description and drawing of each condition point out its characteristics, causes, manifestations, prevention, treatment, and related factors. The models show an aortic aneurism, arteriosclerosis, hypertensive kidney, gallstones, degenerative arthritis of the hip, herniated intervertebral disc, fatty liver, dia betic pancreas, myocardial infarction, and stroke.

Pregnant and growing
1 videocassette (13 min.)(VHS)
Evanston, IL: AGC Educational Media, c1998.
CALL NO: Videocassette no. 2832
Summary: Meet three teenage moms-to-be who are taking responsibility for themselves, their babies, and their futures. They share thoughts on eating well, meal planning, calcium intake, weight gain, and the role that good nutritional habits play in the health of their baby.

Pyramid power: the food guide game
University of Nebraska Cooperative Extension in Lancaster County; Alice Henneman and LaDeane R. Jha
1 game includes 2 sets of rules, 6 sheets game cards, 1 set question cards, 2 identical Pyramid fact sheets, 1 checking chart, and 1 promotional flyer
Lincoln, NE: University of Nebraska, Cooperative Extension, c1994.
CALL NO: Game no. 32
Summary: Game for one or more players in which players answer 25 questions dealing with various aspects of nutrition. For every question a player can answer yes, the player circles the corresponding number on the card. A player wins if five numb ers in any row across are circled.

Pyramid plus: a star-studded guide to food choices for better health
29 identical charts, 3 wall charts, 1 pamphlet, 1 instructor's guide, 6 lesson plans, 1 reading list, 20 duplicating masters, and 1 evaluation form
Portland, OR: Nutrition Education Services/Oregon Dairy Council, c1993.
CALL NO: Kit no. 171
Summary: Based on the 1992 USDA Food Guide Pyramid, incorporates nutrient density to give a new perspective on food groups. Designed to help people choose foods for better health.

Ready reference cards
Illinois: NET, c1992.
CALL NO: Graphic no. 294
Summary: Each card contains information on activities for a specific aspect of nutrition including nutrients, calories, nutrition labeling, use of supplements, breakfast, nutrition and the athlete, food safety, healthy food choices, fast food rest aurants, nutrition and physical fitness, teen pregnancy, and weight control.

Teenage moms
Georgia: University of Georgia, Cooperative Extension Service. c1999. 233 pp.
CALL NO: RG559.A45--1999
Summary: Nine lessons cover need-to-know topics for pregnant teens: what to eat during pregnancy; healthy weight for pregnancy; special nutrient needs; discomforts of pregnancy; things to avoid, such as smoking, alcohol, drugs, etc.; feeding the ba by; feeding toddlers; etc.

Teen breastfeeding: the natural choice
Boulder, CO: InJoy Videos, c1998.
2 videocassettes (60 min.) (VHS) + 1 facilitator's guide (21 pp.) + 7 worksheets
CALL NO: Videocassette no. 2758
Summary: A diverse group of breastfeeding teen mothers present their own experiences of fitting breastfeeding into an active teen lifestyle. Teens learn proper breastfeeding techniques.

Teen wellness: the whole picture
Susan Eikov Green
1 videocassette (25 min.) (VHS), and 1 teacher's guide
Pleasantville, NY: Sunburst Communications, c1996.
CALL NO: Videocassette no. 2544
Summary: Explains that wellness means looking and feeling one's best, inside and out, and details the three things viewers need to do to establish a wellness lifestyle: eat right, exercise at least three times a week for 30 minutes, and get suffic ient rest every night.

Think ahead!: is there a baby in your future?
Karen Fowler
Beaverton, OR: Mosby Great Performance. c1995.
1 videocassette (20 min.) (VHS) + 1 guide (46 pp.)
CALL NO: Videocassette no. 2780
Summary: Part I focuses on important physical, emotional, and financial issues about pregnancy and parenthood that concern both parents-to-be. Part II addresses the important ways in which a woman's lifestyle choices, as she considers pregnancy, c an affect her chances for a healthy pregnancy and a healthy baby.

The tubes: fat foods
Dixie Havlak
36 glass tubes containing plastic representations of fat and 1 stand
Olympia, WA: Lifetime Nutrition, c1990.
CALL NO: Model no. 21
Summary: A visual representation of the fat content in 36 food items, including several served in popular fast food restaurants. Examples include a Whopper with cheese, a Kentucky Fried chicken breast, and a Wendy's baked potato, as well as Dorit os chips, french fries, cheddar cheese, ice cream, etc.

The tubes: sugar foods
Dixie Havlak
22 glass tubes containing sugar and 1 stand
Olympia, WA: Lifetime Nutrition, c1990.
CALL NO: Realia no. 5
Summary: A visual representation of the sugar content in 22 food items, including several brand name foods. Examples include Skippy peanut butter, Fruit & Fiber cereal, Pepsi Cola, Fruit Loops cereal, and Jello, as well as canned peaches, a candy bar, ketchup, graham crackers,
syrup, sweetened iced tea, etc.

Vegetarian diet supplement food package
Life/form replicas; 11 plastic models
Contents: Oatmeal, tossed salad, French dressing (3), whole wheat bread, orange, graham crackers, and chocolate chip cookie.
Ft. Atkinson, WI: NASCO, c1990.
CALL NO: Model no. 12
Summary: This supplements the vegetarian package.

Vegetarian food package
Life/form replicas; 34 plastic models
Ft. Atkinson, WI: NASCO, c1990.
Contents: Oatmeal, whole milk, whole banana, whole wheat bread, butter pats, American cheese, orange, orange juice, graham crackers, tossed salad, French dressing, cheese pizza, yogurt, chocolate chip cookie, vegetable soup, saltine crackers, peanut butt er on bread, brown rice, broccoli, carrots, yam, bran muffin, and apple.
CALL NO: Model no. 10
Summary: This package of vegetarian food models illustrates how to eat a healthy lacto-ovo (dairy and eggs) vegetarian diet and a vegan (all vegetable) diet.

Resources for Staff Training

H.A.C.C.P. manual for training school food service personnel
Clinton Township, MI: The District, c1997. 71 pp.
CALL NO: TX911.3.S3H33--1997
Summary: This material is designed to be used as a training tool to teach good food handling practices to new food service workers. May also be used in the kitchen as a recipe to be followed through the preparation of a food product. It follows t he typical step-by-step procedure used currently to create a finished product. In addition, provides a history for each food item and allows health department staff to view a detailed record of how the food was prepared, cooked, cooled, reheated and serv ed.

Adolescent nutrition: assessment and management
Vaughn I. Rickert
677 pp.
New York: Chapman & Hall, c1996.
CALL NO: RJ235.A36--1996
Summary: A comprehensive nutritional reference in the area of adolescent health focusing on the nutritional requirements that are unique to this developmental period, clinically useful assessment strategies, and management strategies to enhance nut ritional status of adolescents.

Afraid to eat: children and teens in weight crisis
Frances M. Berg
310 pp.
Hettinger, ND: Healthy Weight Journal, c1997.
CALL NO: RJ506.E18B47--1997
Summary: Challenges the social pressures to be thin and the lengths to which this drives young people in their need to be accepted. Discusses why teenage girls hate their bodies; how eating disorders destroy their lives; why one in five teenagers is overweight; how daily humiliation persecutes large children; why one in twelve girls vomit or take laxatives; etc. Offers guidelines for parents, teachers, and health professionals to promote the healthy growth and well-being of the whole child.

Alaska native food practices, customs, and holidays. 2nd Edition.
Karen Halderson
Chicago, IL: American Dietetic, c1998. 28 pp.
CALL NO: E99.E7H219--1998
Summary: Provides a look at the foods and food practices of Alaska natives to allow the professional to offer clients effective, culturally appropriate counseling and nutrition education.

Alay sa pamilya: lutuing masustansya: a cookbook for a healthy Filipino
Oakland, CA: Asian Health Services, Hypertension Control Program, c1992. 106 pp.
Editors, Debbie Mangonon Adams, et al.
CALL NO: TX724.5.P6A43--1991.
Summary: This cookbook was developed as part of a hypertension control project which targets Filipino, Chinese and Vietnamese communities in Alameda County (California). It is for those who want to control their high blood pressure as well as for those who wish to develop a healthier eating style. Includes a collection of delicious recipes from members of the Filipino community and local restaurants; the recipes have been modified to meet nutritional guidelines for a lower salt, lower fat diet. Includes recipes for the most popular Filipino dishes and for those dishes commonly served during special occasions.

All star receiving for child nutrition: 1998 breakfast lunch training
1 videocassette (16 min., 2 sec.)(VHS): 1 lesson guide
CALL NO: Videocassette no. 2754
Summary: Demonstrates proper receiving procedures and discusses how following these procedures will ensure food safety and quality.

American Academy of Pediatrics guide to your child's nutrition: making peace at the table and building healthy eating habits for life, 1st edition
William H. Dietz, Loraine Stern, editors
New York: Villard Books, c1999. 234 pp.
CALL NO: RJ206.A494--1999
Summary: Gives parents the information and strategies they need to take care of the dietary requirements of children from birth through adolescence. Emphasizes the following topics: what's best for newborns; introducing solid foods; nutrition basi cs for toddlers, school-age children, and adolescents; identifying food allergies; recognizing and treating eating disorders; alternative diets and supplements; food safety and additives; how to tell if a child is overweight, underweight, etc. Discusses how to plan healthy menus and how to make mealtime a pleasant experience for the entire family.

Available equipment in school food service
Mary Kay Meyer
University, MS: National Food Service Management Institute, c1997. 63 pp.
CALL NO. TX912.M49--1997
Summary: In 1994, NFSMI initiated a multi-year project to identify type, style, age, and condition of available food service equipment in elementary, middle and high schools nationwide. This report focuses on the availability of equipment related to the implementation of the Dietary Guidelines for Americans.

Baking for healthy school meals:
1 volume (various pagings)
Pierre, S.D.
South Dakota Dept. of Education and Cultural Affairs, Division of Education Services and Resources, Child and Adult Nutrition Services, c1998
CALL NO: TX763.B35--1998
Summary: This is a basic course for school foodservice personnel who have responsibilities for baking. The purpose is to prepare school foodservice bakers to use standardized quantity recipes to produce baked products that meet accepted quality sta ndards. The 30-hour course provides
10 hours of classroom instruction and 20 hours of practical experience in baking laboratory.

Body by choice: my choice
West Virginia: Office of Child Nutrition, West Virginia Department of Education, c1997.
1 volume.
CALL NO: TX945.2.B63--1997
Summary: This is a training guide designed to encourage and assist food service employees in their efforts to implement the Dietary Guidelines for Americans in their food service program. It is also a tool to empower students to make healthful foo d choices within the school environment and beyond. The cafeteria promotion aspect is designed to be used in West Virginia high school cafeterias and lunchrooms; it contains suggestions for cafeteria promotion. The food service aspect contains menu sugg estions as well as suggestions for target nutrients and food emphasis. Includes evaluation forms.

Breakfast bonanza: team up for fun, food and fitness
Dayle Hayes
1 set instructional materials, 1 poster, 1 recipe booklet, 1 food guide pyramid, 8 reproducible masters, 1 student breakfast survey, 1 parent survey of interest, 1 evaluation form.
Helena, MT: State of Montana, Office of Public Instruction, School Food Services, c1998.
CALL NO: Kit no. 515
Summary: Designed to aid food service personnel, teachers, parents, school nurses and community organizations in developing creative ways to promote the healthy habit of eating breakfast each day to Montana's children.

Breakfast makes it happen
National Food Service Management Institute and National Dairy Council; produced by Murphy & Associates
1 videocassette (13 min., 20 sec.)(VHS), 1 leader's guide, 3 charts , and 1 pamphlet
Rosemont, IL: National Dairy Council, c1995.
CALL NO: TX733.B73--1995
Summary: Discusses how a school breakfast program can benefit the children who participate, their parents, and the community.

Building comprehensive school health programs: Team Nutrition workshop.
1 volume (various pagings)
Phoenix, AZ: Arizona Dept. of Education, c1999
CALL NO: LB3409.UG.A6--1999
Summary: Workshop designed to teach participants how to develop a sustaining comprehensive school health program that promotes healthy eating habits in children and adolescents.
Building partnerships: keys to success: Team Nutrition Summer Institute, July 1999, The Crossroads Hotel & Convention Center, Huron, South Dakota.
28 pp.
Pierre, SD: South Dakota Dept. of Education and Cultural Affairs, Child and Adult Nutrition Services, c1999
CALL NO: TX364.B84--1999
Summary: Designed to promote the development and implementation of team-based nutrition education/nutrition services partnerships.

Caring for your child with severe food allergies: emotional support and practical advice from a parent who's been there
Lisa Cipriano Collins
New York: John Wiley, c2000. 115pp.
CALL NO: RJ386.5.C6--2000
Summary: Helps families cope with the emotional aspects of raising a child at risk for severe food reactions. Covers identifying allergies, working with schools, restaurant and travel concerns, encouraging independence, finding treatment, safety r isks and solutions, helping your child help himself, identifying ingredients, making an emergency kit, finding support, and developing community awareness.

Check it out!: the food label, the pyramid and you
1 sheet, color illustration, folded to 23 x 11 cm.
Washington, DC: U.S. Dept. of Agriculture, c1994.
CALL NO: 1Ag84Hg no. 266
Summary: A brochure designed to help the reader use the new food labels and the Food Guide Pyramid in making healthy choices at the grocery store.

Child care recipes: food for health and fun: from USDA's Child and Adult Care Food Program
Washington, DC: U.S. Dept. of Agriculture, Food and Nutrition Service, c1999. 1 volume.
CALL NO: aTX353.U5 no.304a
Summary: Contains standardized recipes and kitchen tips to help child care providers put together great tasting, nutritious meals for young children.

Child and Adult Care Food Program: a guide to approvable foods. 5th revision
Child Nutrition Services Section, North Carolina Department of Public Instruction.
Raleigh, N.C.: The Section, c1994. 51 pp.
CALL NO: TX360.U6C45--1994
Summary: Provides information on approvable foods in child care centers, outside-school hours care centers, family day care homes, and adult day care centers participating in the Child and Adult Care Food Program.

Child nutrition alliance training:
Columbia, S.C.: Dept. of Education, Office of School Food Services & Nutrition, c1999.
1 volume
CALL NO: TX945.2.C55-1999.
Summary: Discusses the formation of child nutrition alliance to build community support for issues surrounding the nutritional needs of school children.

Child nutrition program director/supervisor's survey guide
Mary Kay Meyer
University, MS: National Food Service Management Institute, University of Mississippi, c1997. 78 pp.
CALL NO. TX945.2.M49--1997
Summary: This survey tool was developed to assist child nutrition program directors/supervisors with gathering data on foodservice characteristics affecting student satisfaction. The survey was designed to be used with students in grades 9 through 12. The survey has been tested for validity and reliability with high schools throughout the country, and can be used to measure satisfaction with lunch and breakfast programs.

Child nutrition program director/supervisor's survey guide: middle/junior high school
Mary Kay Meyer
1 instructional videocassette (17 min.) and guide
University, MS: National Food Service Management Institute, University of Mississippi, c1997.
69pp.
CALL NO. TX945.2.M493--1997
Summary: This survey tool was developed to assist child nutrition program directors/supervisors with gathering data on foodservice characteristics affecting student satisfaction. The survey was designed to be used with students in grades 6 through 8. The survey has been tested for validity and reliability with high schools throughout the country, and can be used to measure satisfaction with lunch and breakfast programs.

Children and teens in weight crisis
Francie M. Berg
Hettinger, ND: Healthy Weight Journal, c1995. 35 pp.
CALL NO: BF723.B6B47--1995
Summary: Discusses weight issues critical for children and teens today; the pressure to be thin; a fear of fat which drives body dissatisfaction; the size prejudice; harmful weight practices; eating disorders; obesity; sedentary lifestyles; etc. Also discusses promoting health rather than weight loss.

Children and weight: what families can do = los ninos y el peso: que pueden hacer las familias
California: County of Riverside Health Services Agency, Department of Public Health, Child Health and Disability Prevention Program, c1998.
Editor, Diana Wayne
CALL NO: RJ206.C45--1998
Summary: A tool designed to help health care professionals educate children and their families about the problems associated with obesity and to provide practical ways to help children grow into their weight. It emphasizes love and acceptance of c hildren no matter what their weight and gives practical ways to increase physical activity and to eat sensibly.

Chinese-American food practices, customs, and holidays. 2nd Edition.
Grace Lau, Kee Maggie Ma, and Alice Ng
Chicago, IL: American Dietetic Association, c1998. 40 pp.
CALL NO: RC662.C46--1998
Summary: This book covers topics of diabetes in Chinese Americans, traditional food and health beliefs, traditional food practices and customs, the influence of American food habits, nutrition implications of current dietary practices, holiday foo d customs, and culturally appropriate nutrition counseling.

Choice plus: a reference guide for foods and ingredients
Washington, DC: U.S. Dept. of Agriculture, Food and Consumer Service, c1996.
CALL NO: aLB9479.U6C46
Summary: Provides a variety of information intended to assist local school lunch and breakfast program operators make informed decisions as they purchase food for school meals.

Close encounters of the bird kind
LRS Trimark Ltd for Agriculture Canada
1 videocassette (18 min.)(VHS)
Ottawa: Agriculture Canada: Gloucester, Ontario: Chromavision International Inc. c1988.
CALL NO. Videocassette no. 2698
Summary: Explains the importance of sanitary poultry processing to prevent the spread of salmonella.

Coaching skills for school food service managers
2 booklets and 1 cap
Virginia: Virginia Nutrition Education & Training, c1995.
CALL NO: Kit no. 305
Summary: Designed to prepare Child Nutrition Program managers for their role as coaches for their employees. Covers personal characteristics of good coaches; situations that can be improved by coaching; and steps in coaching.

The complete guide to using nutrition food labels
1 videocassette (34 min.)(VHS), and 1 instructor's guide
Charleston, WV: Cambridge Educational, c1994.
CALL NO: Videocassette no. 2548
Summary: Discusses why the food labeling law is important, what it means to consumers, the kinds of nutrition information that are required on the label, and takes a close look at the nutrition facts panel.

Comprehensive adolescent pregnancy services: a resource guide
K.A. Holt and K. Langlykke, editors
Arlington, VA: National Center for Education in Maternal and Child Health, c1993. 81 pp.
CALL NO: HQ759.4 H64--1993
Summary: Contains an annotated bibliography about adolescent pregnancy, and efforts to prevent it. Subjects covered are: general information, data, needs assessment, program evaluation, pregnancy prevention, perinatal care, prenatal and infant n utrition, substance use during pregnancy, parenting and child care, and adoption. Includes a directory of organizations concerned with teenage pregnancy, and a listing of commercial producers of educational materials for adolescents. Designed for both p rofessionals and consumers.

Cooking for kids
Tallahassee, FL: State of Florida Department of Education, c1993. 1 volume
CALL NO: TX945.2.C6--1993
Summary: Developed in response to requests from Florida sponsors and staff of the USDA's Child Care Food Program and others. Shows how to select economical, pleasant, and safe layout designs for the facility's kitchen; select practical and cost-e fficient equipment and supplies; select appropriate accessory equipment and supplies; select equipment and plan kitchens and dining areas for babies and handicapped children with special needs; locate further information on specific equipment and sanitati on codes from local regulatory agencies; consider aspects of food safety when planning a kitchen; consider issues of child development in order to make mealtimes pleasant and rewarding for the children; and plan meals for special occasions.

Cooking lite "south of the border": recipe manuscript
Armida Negrete Olson, Glenda Kinder, and Martha Lou Hannsz
Overland Park, KS: American Heart Association, c1997. 73 pp.
CALL NO: TX715.2.S69047--1997
Summary: Contains dietary guidelines for healthy eating, including a food guide pyramid and heart health reference material. Also provides nutritionally analyzed, healthy traditional Mexican recipes.

Cook it safely: consumer education planning guide 1999.
Washington, DC: USDA: FDA, c1999. 43 pp.
CALL NO: TX652.C66--1999
Summary: Discusses the importance of cooking food to temperatures that will destroy bacteria. Also discusses using food thermometers, particularly for meat and poultry, as well as egg casseroles and other combination dishes, to ensure that food ha s been cooked safely. Contains a variety of ideas and tools for organizing food safety education activities and events for various age groups.

Cook's choice
Peter Scott, Jennifer Parenteau, and Jane Gullett
1 videocassette (7 min., 32 sec.)(VHS)
Portland, OR: Television Services, Portland Public Schools: Oregon Dept. of Education, c1994.
CALL NO: Videocassette no. 2283
Summary: Discusses how to provide students with food choices which lead to satisfied customers and less waste. Shows how to manage these choices with menu development, physical setup, and self service.
Culinary skills workshop
2 videocassettes (2 hrs.,39 min.)(VHS)
Oklahoma City, OK: Oklahoma State Dept. of Education, c1998.
CALL NO: Videocassette no. 2772
Summary: Demonstrates proper cooking techniques for preparing low fat foods for school lunches. Time constraints, size of audience, batch cooking, and holding time are discussed.

Culinary techniques for healthy school meals:
3 volumes
Office of School and Food Services, South Carolina Department of Education, c1998.
CALL NO: TX661.C85--1998
Summary: Evaluation tools for a 13 hour training program for school foodservice personnel. The focus of the lessons is basic food production principles and culinary techniques.

Curriculum framework, South Dakota Child Nutrition Program Certification Institute
Ann E. Robinson
1 volume (various foliations)
Pierre, SD: South Dakota Dept. of Education and Cultural Affairs, Child and Adult Nutrition Services, c2000.
CALL NO: TX364.R55--2000
Summary: The curriculum framework for the South Dakota Child Nutrition Program Certification Institute includes six 30-hour tracks. Each track includes the title of the course(s), a listing of course sections (chapters), and the source of the cours e materials. For each section, included are performance descriptions (objectives), authentic assessment, and the numbers of the competencies addressed through the course content. A competency was listed in the curriculum framework if the course content ad dressed at least one knowledge statement or skill statement for that competency. The competencies are from the National Food Service Management Institute Competencies Required of Effective School Nutrition Program managers and can be reviewed for a detail ed listing of the knowledge and skills statements for each competency.

Customer service: placing the student at the head of the line: conference proceedings
Mary Kay Meyer, editor
87 pp.
University, MS: National Food Service Management Institute
CALL NO: TX911.3.C8.C87--1996
Summary: Proceedings of a conference for school foodservice

Cut the fat in your diet: following the Food Guide Pyramid
Christina Vuckovíc
1 videocassette (28 min.)(VHS) and 1 study guide sheet
Huntsville, TX: Educational Video Network, c1994.
CALL NO: RA784.C88--1994
Summary: Explains the effects of dietary fats upon the body and gives practical tips on healthy eating and food preparation.

Development and evaluation of a food safety tool-kit linking cafeteria and classroom: final report
Molly M. Michelman
University Park, PA: Pennsylvania State University, c1998. 46 pp.
CALL NO: TX911.3.S24.M53--1998
Summary: Provides a description of the development and evaluation of a CD-ROM program on the topic of food safety designed for school food service personnel to bring into the middle school classroom. The purpose of this project was to provide a ve hicle to successfully facilitate the cafeteria-classroom link, and to evaluate its effectiveness in terms of changes in student knowledge and attitudes toward school food service. This report gives an overview of the background and justification for this project and the development process for the CD-ROM program. This is followed by the evaluation, highlights from the results, and a discussion.

Dietary guidelines and children's nutrition: a survey of health care professionals
Rosemont, IL: National Dairy Council, c1995. 51 pp.
CALL NO: TX361.C5D544--1995
Summary: This report is based on the findings of a survey which reviewed perceptions about a number of current dietary guidelines and children's health and nutrition. Specific topics included are: familiarity and use of current dietary guideline s; factors influencing eating and food purchasing habits; factors influencing the risk of chronic disease; credibility of nutrition information sources; issues in children's nutrition and areas of improvement; the need for
child-specific dietary guidelines; level and effects of fat in a child's diet; involvement of various groups in nutrition education; availability of data regarding the long-term effects of diet on health; attitudes toward the future of children's diet and health; etc.

Dietary guidelines pilot program Summary: fifteen participating schools, May 1, 1993 to June 1, 1995.
30 pp., 6 pp., and 1 map
Springfield, IL: Illinois Nutrition Education and Training Program, c1995.
CALL NO: LB3479.U6D548--1995
Summary: Summary of the dietary guidelines pilot program conducted in the state of Illinois to determine whether the Dietary Guidelines for Americans could be successfully implemented in school meal programs. The pilot program provided valuable i nformation which can help to implement new USDA regulations in the National School Lunch and School Breakfast programs.

Dietary management of food allergies & intolerances: a comprehensive guide
Janice Vickerstaff Joneja
Vancouver, B.C.: J.A. Hall Publications, c1998. 426pp.
CALL NO: RC588.D53J65--1998
Summary: None given.

East Buchanan Schools Food Service Policy & Procedure Manual
Nancy Michels
Winthrop IA: East Buchanan Community Schools, Food Service Dept., c1997. 1 volume
CALL NO: TX945.2.M54--1997
Summary: Presents food service, storage, handling, and ordering procedures.

Eat five
Lynne Brown, et al.
University Park, PA: Pennsylvania State University, College of Agricultural Sciences, Cooperative Extension, c1995.
CALL NO: RC268.E27--1995
Summary: Five lessons that provide information on reducing risk of cancer.

Eat to learn, learn to eat: the link between nutrition and learning in children
Washington, DC: National Health/Education Consortium, c1993. 40 pp.
CALL NO: TX361.C5T76--1993
Summary: Discusses the problem of poor nutrition in America, the link between poor nutrition and learning in children, and how to expand and improve child nutrition programs.

Electronic networking guide
Louisiana-Oklahoma-Texas Coalition
Baton Rouge, LA: Louisiana Dept. of Education, Bureau of Food and Nutrition Sciences, c1996. 1 volume
CALL NO: TX5105.5.E442--1996
Summary: Contains a history and introduction to the Internet.

Evaluation guide for the Nutrition Education and Training Program
Alexandria, VA: U.S. Dept. of Food and Consumer Service, c1995. 82 pp.
CALL NO: aTX364.E93--1995
Summary: The purpose of this guide is to assist state NET coordinators in planning and managing the evaluation component of the state plan as required in the NET regulations.

Evaluation of the expanded off-line EBT system in Ohio: moving to a statewide EBT system using smart cards for food stamps
Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Analysis, Nutrition, and Evaluation, c1999. 80 pp.
CALL NO: HV696.F6.E93--1999
Summary: Examines the early stages of converting a small demonstration of an off-line EBT system (smart cards) to a statewide system. It describes how the system works, the process undertaken by the State of Ohio and its EBT vendor to design, deve lop, and test the EBT system, early implementation experiences, and the cost of system design and implementation.

Evaluation of the nutrient standard menu planning demonstration: final report
Alexandria, VA: U.S. Department of Agriculture, Food and Nutrition Service, Office of Analysis, Nutrition, and Evaluation, c1998. 1 volume
CALL NO: aLB3479.U6E932--1998
Summary: Recent research has shown that in comparison to current public health recommendations, school lunches are high in fat, saturated fat, and sodium, and low in carbohydrate. Since this situation was first identified, FNS has been working to enhance the nutritional quality of meals offered in the National School Lunch Program and School Breakfast Programs. As part of this initiative, FNS sponsored a demonstration project to evaluate the acceptability and impact of an alternative system for p lanning lunch and breakfast programs, known as Nutrient Standard Menu Planning. This system uses computerized nutrient analysis to monitor the nutrient content of meals served to students. Abt Associates conducted an independent evaluation of the three- year demonstration project; this report presents the results of that evaluation.

Experience: the Dietary Guidelines
Center for Fiscal & Shared Services, Financial Outreach Services Division and Center for Learning Technologies, Technology Outreach Division; in cooperation with Illinois Nutrition Education and Training Program
1 videocassette (12 min., 24 sec.)(VHS)
Springfield, IL: Illinois Board of Education, c1995.
CALL NO: Videocassette no. 2242
Summary: Consist primarily of interviews with food service staff, principals, students, and educators explaining successful ways to implement the Dietary Guidelines for Americans in schools.

Fast food facts Revised
Office of Minnesota Attorney General Hubert H. Humphrey III
St. Paul, MN: Minnesota Attorney General's Office, c1994. 15 pp.
CALL NO: TX551.F37--1993
Summary: Contains the calorie, fat, sodium, and cholesterol counts of menu items from popular fast food restaurants, based on the companies' own nutritional analyses.

Fast food facts: complete nutrition information on more than 1,500 menu items in 37 of the largest fast food chains 4th edition
Marion J. Franz
Minneapolis, MN: Chronimed Publishing, c1994. 112 pp.
CALL NO: TX551.F74--1994
Summary: Includes complete, easy-to-understand charts; updated calorie, carbohydrate, protein, fat, saturated fat, cholesterol, and sodium content per serving; complete exchange values for each menu item; special designations for menu items high i n sugar, salt, or fat; special categories for items "for occasional use only" or "not recommended"; and suggested meal plans to meet recommended nutritional guidelines.

Feeding for the future: exceptional nutrition in the I.E.P.
Multivision Video & Film
Presented by Nutrition Education and Training Program of Florida Dept. of Education in collaboration with Florida International University and Dade County Public Schools
1 videocassette (19 min.)(VHS) and 1 guide
Tallahassee, FL: Florida Dept. of Education, Food and Nutrition Management Section, c1993.
CALL NO: Videocassette no. 2286
Summary: This video was created to help care givers of exceptional children build self feeding skills and improve the nutritional health of these children.

Finding solutions to hunger: kids can make a difference: a sourcebook for middle and upper school teachers
Stephanie Kempf
New York, NY: World Hunger Year, c1997. 242 pp.
CALL NO: HV696.F6.K45--1997
Summary: The book leads students through exercises that teach such things as the pain of hunger, the importance of food, the inequitability of its distribution, the lack of relationship between hunger and population density, and the links between p overty, hunger, joblessness, and homelessness.

A first step toward healthy eating: the 1% or less handbook
Margo G. Wootan
Washington, DC: Center for Science in the Public Interest, c1996. 2 volumes
CALL NO: TX556.M5.W66--1996
Summary: Describes how to plan, implement, and evaluate a community-wide, nutrition education campaign on low-fat milk.

Food based menus: planning and implementation manual
Adapted by Helen M. Ballard
Alexandria, VA: USDA, Food and Consumer Service, c1996. 1 volume
CALL NO: ATX361.C5B34--1996
Summary: Adapted from Healthy school meals training.

Food folklore: tales and truths about what we eat
Roberta Larson Duyff
Minneapolis, MN: Chronimed, c1999. 94 pp.
CALL NO: TX355.D88--1999
Summary: Reveals commonly held beliefs about food that are supported by science and ones that are just myths. Discusses foods that really do have health benefits and some popular practices that might be harmful.

Food for thought: an information package
Developed by Educational Services Program, Florida State University and Knowles Video, Inc. for the Panhandle Area Educational Consortium and the Food and Nutrition Management Section, Florida Dept. of Education
1 videotape, 4 brochures, and 1 booklet
Tallahassee, FL: Florida Dept. of Education, c1996.
CALL NO: Kit no. 312
Summary: Explains the relationship between nutrition and learning and encourages school food service managers to coordinate with school improvement advisory councils.

Food Guide Pyramid training
1 set teaching materials
Georgia: Office of Nutrition, Georgia Dept. of Human Resources: distributed by Georgia Center for Continuing Education, the University of Georgia, c1993.
CALL NO: Kit no. 214
Summary: The purpose of this kit is to emphasize the importance of diet in health promotion and disease prevention. The kit is divided into 3 modules dealing with fats, sweets, and oils; foods and nutrients; and applying the Food Guide Pyramid.

The Food Guide Pyramid: your personal guide to healthful eating
1 set of instructional materials, 8 folders, 9 labels, and 1 vitamin/mineral guide
College Station, TX: Texas Agricultural Extension Service, Texas A&M University System, c1996.
CALL NO: Kit no. 366
Summary: This curriculum can be used to teach individuals and groups how to use the food guide pyramid and the dietary guidelines to make daily food choices that match their personal needs, food preferences, and lifestyle.

Food in China: a cultural and historical inquiry
Frederick J. Simoons; maps by Mary Beth Cunha
Boca Raton: CRC Press, c1991.
CALL NO: GT2853.C6.S56
Summary: This book is a study of Chinese food from a cultural and historical perspective. The historical focus is on traditional China of the nineteenth and early twentieth centuries, before the establishment of the People's Republic.

Food labels
Paul Fuqua and John Colgren
1 videocassette (15 min.)(VHS)
Niles, IL: United Learning, c1994.
CALL NO: Videocassette no. 2135
Summary: Designed to help individuals read labels on food products and to develop healthy eating habits.

Food, physical activity and fun: what kids think
Conducted for the American Dietetic Association and International Food Information Council in cooperation with the President's Council on Physical Fitness and Sports; prepared by the Gallup Organization
Chicago, IL: American Dietetic Association, National Center for Nutrition and Dietetics; Washington, DC: International Food Information Council: President's Council on Physical Fitness and Sports, c1995. 42 pp.
CALL NO: TX361.C5F64--1995
Summary: The topics covered in the study upon which this report is based included physical activity, health and nutrition. Trend data are provided in the report. Specific topic areas
included are attitudes toward food and nutrition; ratings of personal eating habits; frequency of eating meals with family; frequency of specific meals skipped in typical week; school lunch habits; awareness of the Food Guide Pyramid; sources of informati on about food and nutrition; attitudes toward physical activity; reasons for participation/non-participation in physical activity; people influential in encouraging child to participate in physical activity or exercise; leisure activities/sports; particip ation in physical activities; frequency of exercise/sports activities; and participation in physical education class.

Food portion video
1 videocassette (12 min.)(VHS)
Columbus, OH: Shaw Video Communications, c1998.
CALL NO: Videocassette no. 2753
Summary: A dietician discusses how food portion control can help you lose weight, lower cholesterol, control blood sugar, and maintain good health.

Food power: a coach's guide to improving performance 3rd edition
40 pp., 12 duplicating masters, and 3 posters
Rosemont, IL: National Dairy Council, c1994.
CALL NO: TX361.A8F6--1994
Summary: Presents the latest findings from research related to athletic performance. Provides practical ideas to help implement findings. Covers specific sports as well as general information on nutrition basics, fluids, fuel for sports, food fo r athletes, body composition, weight control, sports misinformation, etc.

Food preparation: Nutrition Education Program
Lincoln, NE : University of Nebraska Cooperative Extension, c1997.
CALL NO. TX651.F66--1997
Summary: This manual is brought to you by your County Extension Office and the University of Nebraska Cooperative Extension Nutrition Program (NEP)" -- Leaf Contains information on ingredient substitutions, measuring equivalents, the functions of b aking ingredients, safe food handling, kitchen hazards, preparing creative meals, etc., Recipes are included.

Food safety education program for food service employees: diner detective
1 videocassette, 1 manual, 1 final report, 1 report, 5 pictures, and 1 chart
Columbus,OH: Ohio State University Extension, Dept. of Food Science and Technology
CALL NO: Kit no. 521
Summary: Goal of kit is to train food service employees in food safety practices.

Foodservice management study course. 3rd Edition.
Shirley Gilmore
Ames: Iowa State University Press, c1999. 234 pp.
CALL NO: TX911.3.M27G46--1999
Summary: Provides comprehensive information on topics related to staff management in the foodservice industry. The study course is designed to help students identify personnel management responsibilities of the foodservice supervisor, to apply pri nciples and procedures in working with employees, and to understand the relationship between supervisors and employees. Includes case studies to allow students to apply theory to work situations.

Fun times with food
Caitlin Hosmer
1 set instructional materials, 1 agent booklet, 1 story booklet, 1 newsletter, and 1 blackline
master. Some materials also in Spanish.
Ithaca, N.Y.: Cornell Cooperative Extension, Expanded Food and Nutrition Education Program, Division of Nutritional Sciences, Cornell University, c1991.
CALL NO: Kit No. 539
Summary: Developed for homemakers to use with their four- to seven-year-old children. The main objectives are to provide opportunities for the homemaker to develop leadership skills and for strengthening family relationships by doing constructive activities together. Discusses table setting, food shopping, the origin of food, table manners, the various food groups, etc.

A disfrutar con los alimentos
Caitlin Hosmer
1 set instructional materials, 1 agent booklet, 1 story booklet, 1 newsletter, 1 blackline master.
Ithaca, N.Y.: Cornell Cooperative Extension, Programa de Educaci'on en Nutrici'on y Alimentos, Divisi'on de Ciencias Nutricionales, Universidad de Cornell, c1992.
CALL NO: Kit No. 540
Summary: Developed for homemakers to use with their four- to seven-year-old children. The main objectives are to provide opportunities for the homemaker to develop leadership skills and for strengthening family relationships by doing constructive activities together. Discusses table setting, food shopping, the origin of food, table manners, the various food groups, etc.

Get ready, get set, go for quality service
1 videocassette (14 min.) + 1 handbook
University, MS: National Food Service Management Institute, the University of Mississippi, c1996.
CALL NO: Videocassette no. 2755
Summary: Explores the concept of "value added productivity" to help food service workers simplify their work while improving the quality of the food they serve.

A guide to universal free school breakfast programs
Lori P. Marcotte
Medford, MA: Center on Hunger and Poverty, School of Nutrition Science and Policy, Tufts University. c1999. 25 pp.
CALL NO: LB3479.U63.M37--1999
Summary: Provides information regarding the use of universal free breakfast programs, as well as guidance to schools that wish to start one. Discusses the benefits of a universal free school breakfast program, the options available, and basic oper ational issues. Also contains useful ideas from schools that have successful universal breakfast programs.

H.A.C.C.P.: 7 steps to food safety
1 videocassette (6 min., 15 sec.)(VHS)
Fargo, ND: NDSU Agriculture Communication, c1998.
CALL NO: Videocassette no. 2764
Summary: Provides an overview of the Hazard Analysis Critical Control Point (H.A.C.C.P.) system for the foodservice industry.

Hand in hand: food service and the classroom: partners in education
Springfield, IL: Illinois State Dept. of Education, c1995. 8 pp.
CALL NO: LB3479.U6H3--1995
Summary: This booklet was developed by the Nutrition Education Committee of the Midwest Region 5-Star Child Nutrition Task Force.

Handbook and resource guide for health care providers: the healthy eating food guide: a nutrition education tool for Native Americans with diabetes
Betty Page Brackenridge
Albuquerque, NM: Indian Health Service Diabetes Program, c1995. 36 pp.
CALL NO: RC662.B74--1995
Summary: Discusses diabetes nutrition education priorities and strategies; the healthy eating Food Guide Pyramid for Native Americans with diabetes; and teaching with the healthy food guide.

Health action team: guide for school and community nutrition intervention focusing on the Dietary Guidelines for Americans
Gloria Bourdon
1 set instructional materials
Little Rock, AK: Arkansas Dept. of Education, c1995.
CALL NO: Kit no. 250
Summary: This manual was developed to assist members of the school health teams to create successful integrated programs to provide better health education and services to students. The HAT teams will develop and implement a comprehensive school health education project utilizing classroom education, cafeteria environment, school meal choices, and the 1990 Dietary Guidelines for Americans as vehicles to impact the dietary choices of students.

Health action team training manual, 1995
Gloria Bourdon; Wanda Shockey, editor
1 set instructional materials, 26 transparencies, and 22 duplicating masters
Little Rock, AK: Arkansas Dept. of Education, c1995.
CALL NO: Kit no. 249
Summary: The manual is divided into sections covering the following topics: training preparation steps; training presentation outline; training tools; adult teaching strategies; grant administration; and resources.

Health is academic: a guide to coordinated school health programs
Eva Marx, Susan Frelick Wooley, and Daphne Northrop
New York: Teachers College Press, c1998. 346 pp.
CALL NO: LB3409.U5H4--1998
Summary: Stresses coordinated school health programs designed to improve health and educational status of young people.

Healthy cooking for kids: 1995 breakfast lunch training
1 videocassette, 1 handbook, 2 sheets lesson plans, and 1 evaluation form
University, MS: National Food Service Management Institute, c1995.
CALL NO: Kit no. 272
Summary: Discusses new methods of food preparation and presentation for school food service program meals. The goal of the program is for students to find that the most appealing food choices are the healthiest ones.

Healthy cuisine for kids workshop
1 trainer's notebook, 1 laboratory production and recipe book, 1 participant's manual, 1 press release, and 1 evaluation form
University, MS: National Food Service Management Institute, c1995.
CALL NO: Kit no. 300
Summary: Designed to help program administrators improve the nutritional quality and acceptability of school meals through application of food preparation techniques that implement the principles of the Dietary Guidelines for Americans. Emphasis is placed on the use of fat, sodium, and sugar; increasing the use of vegetables, fruits, grains, and healthy desserts; and the use of flavor enhancers and presentation techniques that attract the customer.

Healthy eating for the whole family
1 videocassette (12 min., 25 sec.) (VHS) and 1 booklet
Beaverton, OR: Mosby Great Performance, c1995.
CALL NO: Videocassette no. 2255
Summary: Discusses how the foods parents eat, when they eat, and what they serve have an impact on children's health. Shows how to get children involved in menu planning, get more exercise, and eat nutritious foods.

Healthy food, healthy soul: African American cooking
Kenda E. Tibbs
Michigan: K.E. Tibbs, c1999. 34pp.
CALL NO: TX715.T53--1999
Summary: None given.

Healthy heart snacks choices: a resource guide
Susan M. Kessler
Plainview, NY: Cornell Cooperative Extension, Nassau County, c1996. 170 pp.
CALL NO: RC684.D5K377--1996.
Summary: The goal of this project is to provide guidance in promoting healthy snacking habits in children by introducing them to healthy foods in a relaxed, recreational atmosphere.

Healthy kids: germ free
1 videocassette, 1 monograph, 9 fact sheets, and 8 envelopes of materials
Columbus, OH: The Extension, c1998.
CALL NO: Kit. No. 519
Summary: Contains materials designed to encourage safe food handling in a variety of settings and for a variety of audiences.

The healthy menu program
1 manual and 168 duplicating masters
Washington, DC: U.S. Dept. of Health and Human Services, Public Health Service, c1993.
CALL NO: Kit no. 244
Summary: The aim of the Healthy Menu Program was to introduce an expanded selection of healthful foods and on-site nutrition education.

Healthy menus and recipes for the summer food service program
1 videocassette (35 min.)(VHS)
Harrisburg, PA: Pennsylvania Dept. of Education, Division of Food and Nutrition, c1995.
CALL NO: Videocassette no. 2289
Summary: Designed to help food service providers integrate the book into their programs. The goal is to provide healthy meals that meet the USDA's Dietary Guidelines as they pertain to children.

Healthy school meals teleconference
1 videocassette (120 min.) (VHS), and 1 participant packet
Baton Rouge, LA: Louisiana Educational Television Authority, c1996.
CALL NO: Videocassette no. 2628
Summary: Discusses the revised NSLP/SEP regulations, reviews the four USDA approved nutrient analysis software programs, and looks at food preparation and recipe modification techniques to meet the U.S. dietary guidelines.

Healthy school meals training: Team Nutrition training project.
Baton Rouge, La.: Louisiana Dept. of Education, c1996. 1 volume
CALL NO: LB3479.U6.H435--1996
Summary: Louisiana, Oklahoma, and Texas formed the LOT Coalition to establish and interagency network to enable school food authorities to successfully implement one of the three menu planning options of the School Meals Initiative. The three prima ry objectives of the Coalition were to conduct a training needs assessment and evaluation, develop appropriate training curricula, and develop an electronic networking system. Included in this report is the survey and results with school food service dire ctors or supervisors on training needed to implement the revised menu planning regulations. The conclusions drawn from the survey are at the end. To meet the second objective of the project, a train-the-trainer workshop was developed to provide school foo d authorities in the three states with information that would enable them to train their staff on the revised NSLP and SBP regulations. Results of this training are summarized and an outline of lessons included. The electronic networking guides plan is th e last part of this publication. Included in this are a history and introduction to the Internet, information on how to get hooked up and resources on the Internet. Also included in this final report is a copy of the Healthy School Meals Training Workshop done by Texas as a follow-up.

Healthy school meals training: Washington D.C. make-up training session, March 26-28, 1996
Alexandria, VA: U.S. Dept. of Agriculture, Food and Consumer Service, c1996. 1 volume
CALL NO: aTX361.C5H43--1996
Summary: This manual is designed to help school food service staff implement the U.S.D.A.'s School Meals Initiative for Healthy Children, and ensure school meals that will improve the health and education of children in the United States. Lessons cover program requirements for food-based menus, NuMenus and Assisted NuMenus; the Dietary Guidelines as applied to children; standardized recipes and preparation techniques; food procurement; menu planning; nutrient databases and software for child nutr ition programs; nutrient analysis; and marketing healthy school meals.

A heart healthy diet: who makes the choices?
1 videocassette, 1 poster, 2 silhouettes, 1 facilitator's manual, and 22 duplicating masters
Pennsylvania: Northeast Network, Food, Agriculture, and Health Policy Education, c1994.
CALL NO: Kit no. 238
Summary: These are materials from a workshop that provides basic information about the relationship between diet and heart disease and the importance of limiting the amount of total
fat, saturated fat, and cholesterol in the diet.

Heart healthy hoopla: a thematic module from the Indiana middle school family and consumer sciences curriculum framework
Dana Burton
Indianapolis, IN: Indiana Dept. of Education, Family and Consumer Sciences: Indiana Nutrition and Education Training Program, c1996. 1 volume
CALL NO: TX364.B86--1997
Summary: To provide middle school students with opportunities to develop knowledge, skills, attitudes, and behaviors that will promote a heart healthy diet and lifestyle choices.

Hey, what's cookin'?: Recipes for a school food service revolution
John Kerr
1 videocassette (35 min.)(VHS)
Austin, TX: Texas Nutrition Education & Training Program, c1995.
CALL NO: Videocassette no. 2185
Summary: Looks at six dynamic school foodservice programs that combine innovative marketing, quality products, and good nutrition to win over students, faculty, parents, and administrators.

High school food service survey
Mary Kay Meyer, Martha T. Conklin, and Deborah H.Carr
University of MS : National Food Service Management Institute, University of Mississippi, c1997. 72 pp.
CALL NO. TX945.2.M49--1997
Summary: This high school student satisfaction survey is part of a multi-year project developed by NFSMI to develop student satisfaction surveys for high and middle/junior high schools. The objectives of this survey were to determine whether the s ame survey could be used for high and middle/junior high school students and to determine if student satisfaction is related to participation in high school foodservices. Some major findings of this survey were that satisfaction is most highly related to their satisfaction with the variety of food offered, the flavor of food, attractiveness of the service line, price value relationship, ability to meet cultural and ethnic preferences, the quality of the ingredients used, and the appearance of food servic e staff.

Hispanic foodways, nutrition, and health
Diva Sanjur
Boston: Allyn and Bacon, c1995. 336 pp.
CALL NO: TX361.H57.S265--1995
Summary: This book focuses on the Hispanic population in the United States. Reviews sociodemographic data, migration patterns, economic, health, and nutritional concerns. Discusses the persistence of ethnic effects on food habits and the role of women in nutrition; details dietary strengths and weaknesses among various Hispanic groups; examines diet-related disease and obesity and obesity as present-day problems among certain segments of the Hispanic population; presents a discussion of the Diet ary Guidelines and their application to the Hispanic diets; demonstrates how to reach Hispanics through diet counseling and nutrition education; and provides useful techniques and approaches for assessing food intake among Hispanics.

Hmong American food practices, customs, and holidays. 2nd Edition
Joanne P. Ikeda; contributing editors, Connie Crawley, et. al.
Chicago, IL: American Dietetic Association; Alexandria, VA: American Diabetes Association, c1999. 27 pp.
CALL NO: RC662.I34--1999
Summary: Summarizes recommendations for nutrition management of diabetes among the Hmong people, who are immigrants from Laos, Vietnam, and Thailand

How to do a good job: a guide for child nutrition employees
South Dakota: South Dakota Dept. of Education and Cultural Affairs, Division of Education Services and Resources, Child and Adult Nutrition Services, c2000. 1 volume
CALL NO: LB3479.U62H68--2000
Summary: Designed as a course for employees in local agencies operating child nutrition programs in South Dakota.

I make a difference
West Virginia Department of Education, Office of Child Nutrition
Charleston, WV: The Office, c1999. 1 volume
CALL NO: TX945.2.I2--1999
Summary: A training workshop for cooks and cafeteria managers, designed to help prepare food service personnel for their roles in providing meals that enhance students' health and encourage lifelong healthy food choices. Includes student handouts and black line masters.

Idaho school food services manual
Anne C. Fox
Boise, ID: Idaho Dept. of Education, Child Nutrition Programs, c1998. 1 volume
CALL NO: LB3479.U6F68--1999
Summary: This manual was designed for new school foodservice supervisors and those who have been in their job for awhile and who want to learn more.

Illinois NET works
Illinois NET, Dept. of Child Nutrition and the Instructional Technology Section, the Illinois State Board of Education
1 videocassette (25 min., 53 sec.)(VHS)
Springfield, IL: Illinois State Board of Education, c1995.
CALL NO: Videocassette no. 2281
Summary: Describes a pilot program to improve eating habits of Illinois school children based on the USDA Dietary Guidelines for Americans. Shows ways to implement the Dietary Guidelines for Americans in schools. Discusses menu planning, prepara tion techniques, purchasing of food, etc.

Introduction to computers: lesson plan for school nutrition managers.
24 pp.
Atlanta, GA: Georgia Dept. of Education, c1996.
CALL NO: QA76.27.I58--1996
Summary: A computer training module developed for use in Georgia schools by school food service personnel.

Jewish food practices, customs, and holidays. 2nd Edition.
Diabetes Care and education Dietetic Practice Group of the American Dietetic Association
Chicago, IL: The Association, c1998. 26 pp.
CALL NO: RC662.J48--1998
Summary: Discusses Jewish dietary laws in relation to holidays and other celebrations, with special emphasis on the diabetic patient.

KFOOD special report: eating right, making choices
Television Services, Portland Public Schools and the Oregon Dept. of Education
1 videocassette (5 min., 55 sec.)(VHS)
CALL NO: Videocassette no. 2284
Summary: Shows how various schools offer food choices to students. Discusses benefits of offering choices: more kids eat, lines move faster, schools save money, and help the environment.

Kitchen care
1 videocassette (VHS)(24 min.) and 1 teacher's guide
Orlando, FL: Vocam, c1998.
CALL NO: Videocassette no. 2839
Summary: Introduces restaurant staff to safe food handling procedures and food poisoning prevention as well as safe work practices.

Kitchen math: basic skills
1 curriculum and 1 workbook
Austin, TX: Texas Dept. of Human Services, Nutrition Education and Training Program, c1995.
CALL NO: Kit no. 311
Summary: Created for contractors and program monitors whose facility participates in one or more of the USDA Child Nutrition Programs. The goal is to provide participants with information about basic math skills so that the correct amount of food s are purchased for the number of children and adults participating in their program.

Lean 'n easy: preparing meat with less fat and more taste
The American Dietetic Association and the National Live Stock and Meat Board
1 videocassette (25 min.)(VHS) and 1 leader's guide (15 pp.)
Chicago, IL: The Board, c1994.
CALL NO: Videocassette no. 2133
Summary: Teaches that a low-fat diet doesn't need to be costly, tasteless, or time consuming; it is not necessary to avoid favorite foods to lower fat intake. Included are tips for shopping, label reading, food preparation, cooking techniques, an d safe storage and handling of foods.

Leadership and staff development skills: School Food Services Institute, a cooperative effort of the Kansas State Board of Education and Kansas State University; develop and presented by Brenda J. Hankins.
50 pp.
Jackson, MS: Applied Training, c1996.
CALL NO: HM1261.H36--1996
Summary: Training designed to promote the demonstration of leadership and training skills in school food service managers.

Learning the new food labels: an educator's slide kit
Constance J. Geiger and Patricia H. Harper
52 slides and 1 guide
Chicago, IL: American Dietetic Association, c1994.
CALL NO: Slide no.464
Summary: The purpose of this kit is to provide nutrition educators with an overview of the food label changes that were brought about by the Nutrition Education and Labeling Act of 1990.

Let's celebrate!: a world of healthy foods
Charleston, WV: West Virginia Dept of Education, c1996. 69 pp.
CALL NO: TX725.A1L48--1996
Summary: Developed in order to expand students' opportunities to learn healthy eating skills by exploring a variety of foods. Suggests activities, recipes and resources to help students feel competent about trying unfamiliar foods, understand cult ural influences on food preferences and eating habits, and appreciate the similarity and diversity of the world's peoples.

Living with food allergies: a complete guide to a healthy lifestyle
Betty Wedman-St. Louis
Lincolnwood, IL: Contemporary Books, c1999. 286 pp.
CALL NO: RC596.W43--1999
Summary: Describes and discusses food allergies and sensitivities and why it is vitally important to address them. Provides advice for identifying problem foods and gives valuable tips for learning to avoid them. Also includes allergen-free recip es and complete menu options, guidelines for using an elimination diet to identify problem foods, menus for rotation diets that
can reduce symptoms, suggested substitutes for common problem foods, and a glossary of food allergy terms.

Louisiana food service training program: phase I Revised
20 videocassettes and 1 workbook
Baton Rouge, LA: Division of Nutrition Assistance, Louisiana Dept. of Education, c1997.
CALL NO: Videocassette no. 2824
Summary: This technician training program was designed for food service workers.

Louisiana food service training program: phase II
Baton Rouge, LA: Louisiana Dept. of Education, c1997. 2 volumes
CALL NO: TX943.L68--1997
Summary: Update to 1985 and 1994 versions. This phase is designed as a correspondence course for food service managers.

The lowdown on cholesterol
1 videocassette (76 min.)(VHS) and 1 recipe handout
Shingle Springs, CA: Nutrivisuals, c1998.
CALL NO: Videocassette no. 2833
Summary: Eve Lowry and Fred Hardinge talk about cholesterol and ways of reducing it in the diet.

Lower your cholesterol, now! Updated
Leni Reed
1 videocassette (33 min.)(VHS) and 1 pamphlet
Austin, TX: Family Experiences Productions, c1994.
CALL NO: Videocassette no. 2094
Summary: None given.

Making the honor roll
Advocates for Better Children's Diets
8 booklets, 1 newsletter, 1 brochure, and 1 card
Washington, DC: Advocates for Better Children's Diets, c1995.
CALL NO: Kit no. 248
Summary: Recognizes successful schools for efforts to improve the nutritional quality of meals served to kids. Also serves as an action guide for other schools to improve their child nutrition programs.

Management workshop: basics of menu planning: student packet
Child Nutrition Programs
Oklahoma City, OK: Oklahoma State Dept. of Education, c1993. 1 volume
CALL NO: LB3479.U6M362--1993
Summary: The goal of the workshop is to promote nutritious and appetizing meals of all participants of the Child Nutrition Programs. The workshop participants review the basics of
menu planning, identify a system for menu planning, define steps in planning a menu, define terms for menu planning, evaluate menus, obtain a better knowledge of offer versus serve, identify a reimbursable lunch, calculate quantity of food needed, and rev iew meal pattern requirements in the School Breakfast Program.

Managing child nutrition programs: leadership for excellence
edited by Josephine Martin, Martha T. Conklin
Gaithersburg, MD: Aspen Publishers, c1999.
CALL NO: LB3479.U54M26--1999
Summary: Designed for use by school food and nutrition professionals at the state and district level and by school administrators as a resource to help them to develop innovative and comprehensive child nutrition programs. Can also be used by coll ege and university professors and graduate students either as a text or supplemental resource for courses included in dietetics or hotel and restaurant curricula. Also useful as a reference for dieticians and food service managers exploring school food a nd nutrition programs as a new career opportunity and as a source for them to meet professional education requirements for certification and/or registration.

Managing communication, a key to leadership
Ann Ellis Robinson and Brenda Hankins
Virginia: School Nutrition Programs, Virginia Dept. of Education, c1998. 37 pp.
CALL NO: TX945.2.R635--1998
Summary: Designed to prepare school nutrition programs managers to manage communication as a key to leadership of the school nutrition program.

Managing communication, a key to leadership: instructor guide
Ann Ellis Robinson and Brenda Hankins
Virginia: School Nutrition Programs, Virginia Dept. of Education, c1998. 26 pp.
CALL NO: TX945.2.R634--1998
Summary: Designed to prepare school nutrition programs managers to manage communication as a key to leadership of the school nutrition program.

Meeting the challenge: financial strategies for child nutrition programs: workbook
School Food Service Foundation, c1997. 103 pp.
CALL NO: TX945.2.M44--1997
Summary: Designed to teach Child Nutrition Program professionals the basic skills to analyze and compare program expenses and revenue.

Merchandising your school food service program
Dept. of Correspondence Study, Division of Continuing Education, University of North Dakota
Grand Forks, ND: Nutrition Education and Training Program, Dept. Of Instruction, c1995.
131 pp.
CALL NO: TX945.2.M47--1995
Summary: Designed for school food service personnel to learn more about merchandising. Emphasizes how to sell a food service program, quality in food preparation, cafeteria atmosphere and service, communicating with administrators and the communit y, and using special events to promote school lunches.

Minnesota food & nutrition education & training resource catalog
Gail Carlson, et al.
St. Paul, MN: Minnesota Dept. of Children, Families & Learning, c1997. 1 volume
CALL NO: Z5814.F7M56--1997
Summary: Contains an annotates listing of materials available on loan from the Food & Nutrition Education & Training Resource Center in Minnesota.

Minnesota universal breakfast pilot study: final report: year three 1996-1997
Kyla L. Wahlstrom, Amy Bemis, and Jane Schneider
Minneapolis, MN: Center for Applied Research and Educational Improvement, University of Minnesota, c1997. 86 pp.
CALL NO: LB3479.U6M56--1997
Summary: Information obtained regarding the implementation of the final year of the Minnesota Universal Breakfast Pilot Program.

Mirror mirror: a resource guide for helping adolescents develop a positive body image and maintain a healthy weight (revised slightly in 1997.)
4 pamphlets, 9 duplicating masters, and 1 resource guide
Chicago, IL: Education Dept., National Live Stock and Meat Board, c1992.
CALL NO: Kit no. 162
Summary: A resource packet for school professionals to use with adolescents who have concerns about their body weight, shape, and image. Primary goals of the programs are to help adolescents develop a more healthy lifestyle and positive body imag e.

Model HACCP plan: a hazard analysis critical control point system food safety program for fresh-cut produce
Alexandria, VA: International Fresh-cut Produce Association, c1996. 1 volume.
CALL NO: S571.M63--1997
Summary: Provides voluntary recommended guidelines on sanitary procedures for the fresh-cut produce industry. Includes an explanation of the HACCP method of hazard prevention, a brief history of HACCP, HACCP principles, suggested guidelines for de signing a specific HACCP plan for a fresh-cut operation, a discussion on how to control microbiological/chemical/physical contamination for each unit operation in a typical fresh-cut processing plant, etc.

Multicultural pyramid packet
Cheryl L. Achterberg, Jeannie McKenzie, and Farah Arosemena
University Park, PA: Penn State Nutrition Center, college of Health and Human Development, Pennsylvania State University, c1996. 1 volume
CALL NO: TX360.U6A24--1996
Summary: This packet provides health educators with a blueprint of foods eaten by various cultures living in the United States. This package was designed for teaching cultural foods to counseling clients from culturally diverse backgrounds.

Navajo: food practices, customs, and holidays. 2nd Edition.
Karen Bachman-Carter, Roberta M. Duncan, and Suzanne Pelican
Chicago, IL: American Dietetic Association and Alexandria, VA: American Diabetes Association, c1998. 28 pp.
CALL NO: RC662.P45--1998
Summary: This publication provides information on culture, diet, and diabetes among the Navajo Indians who live on or near the Navajo reservation encompassing a 25,000-square-mile area that extends into New Mexico, Arizona, and Utah.

Needs assessment for child and adolescent nutrition policy: surveys of district school food service directors and school nurses
Jill E. Armstrong and Tira Hancock
Pullman, WA: Dept. of Food Science and Human Nutrition, Washington State University, c1993. 89 pp.
CALL NO: TX361.C5A76--1993
Summary: The goals of this needs assessment project was to assess current food and nutrition services to children and adolescents in the public schools as perceived by District School Food Service Directors and school nurses.

The new food label: there's something in it for everybody: a food label education program for high school students
Dept. of Health and Human Services, Public Health Service, U.S. Food and Drug Administration and International Food Information Council Foundation
49 pp.
CALL NO: TX551.N49--1994
Summary: The lessons in this kit were designed to teach high school students about the new food labels. The lessons offer an overview of the new food label; focus on specific parts of the food label, including Nutrition Facts, nutrient content cla ims, ingredient lists, and freshness dates; and help students use the food label to meet the recommendations of the Food Guide Pyramid.

Nutrition & your heart
160 slides: color, 1 script, 1 recipe booklet and 1 recipe handout
Shingle Springs, CA: Nutrivisuals, c1999.
CALL NO: Slide no. 552
Summary: Presents practical information concerning cholesterol in the average U.S. diet. The role of fat in the diet and its part in the production of cholesterol is discussed. Topics include: total fat consumption; saturated, monosaturated, poly unsaturated, hydrogenated, and trans fatty acids; and soluble fiber.

Nutrition a la culture: nutrition education units for minority groups served by the WIC and MAC programs
12 brochures, 254 duplicating masters, and 1 lesson plan
Minneapolis, MN: Minnesota WIC Program, Minnesota Department of Health, c1992.
CALL NO: Kit no. 184
Summary: Designed to provide background information for WIC staff who work with various cultural groups. Also provides activities and handout materials that can be used with clients.

Nutrition and menu management
1 computer optical disc + 1 booklet
Atlanta, GA: School and Community Nutrition Program, Georgia Department of Education, c1998.
CALL NO: TX945.2.N87--1998
Summary: A teaching tool for school food service personnel in meeting the Dietary Guidelines for Americans for healthier school meals and for an understanding of the menu options available under the new (1995) National School Lunch and Breakfast Pr ogram regulations.

Nutrition education and marketing: training module
Roberta Richey and Nancy Lovely, editors
1 set teaching materials
Jefferson City, MO: Nutrition Education and Training Program, Dept. of Health, c1994.
CALL NO: Kit no. 236
Summary: This module is dedicated to the promotion of nutrition education as part of a school's commitment to healthier students. It attempts to address nutrition issues and concerns and offer sound nutritional concepts.

Nutrition education and training program library catalog
Carolyn C. Medina, Shana Gersbach, and Mirian C. Junqueira
Austin, TX: Texas Dept. of Human Services, c1993. 2 volumes
CALL NO: TX364.M397--1993
Summary: Collection of nutrition materials which can be used as teaching resources.

Nutrition education resources and bibliography 1993 edition
Columbus: Ohio Nutrition Education & Training Program, Ohio Dept. of Education, c1993.
CALL NO: Z5776.N8N875--1993
Summary: Contains a sampling of the available nutrition education materials and resources intended for use by teachers, food service employees, and school administrators.

Nutrition for adolescent pregnancy
Judith E. Brown, et al.
1 videocassette (17 min., 32 sec.)(VHS) and 1 teaching guide
Minneapolis, MN: University of Minnesota School of Public Health, c1997.
CALL NO: Videocassette no. 2632
Summary: Outlines common risks of adolescent pregnancy that a balanced nutrition can reduce.

Nutrition for the athlete: an inservice for educators working with athletes, Revised.
Jocie Iszler
Bismarck, ND: State of North Dakota, Department of Public Instruction, c1997. 92 pp.
CALL NO: TX361.A8.I892--1997
Summary: Discusses such topics as energy demands on the body for exercise; effect of training on muscle physiology; cardiorespiratory fitness; carbohydrate and protein needs of the athlete; hydration management; pre- and post-event nutrition; vitam in/mineral supplementation; body composition; determining desirable body weight; estimat