Food and Nutrition Information Center
National Agricultural Library/USDA
10301 Baltimore Avenue, Room 105
Beltsville, MD 20705-2351
Food and Nutrition Resources for Grades Preschool Through 6
June 2000
This publication has been prepared for educators interested in printed food
and nutrition materials, audiovisuals, and other resources for classroom use.
Items listed cover topics including foods, food safety, food science, food service
management, basic nutrition, dietary management, and nutrition education. Teaching
materials listed include: food models, games, kits, videocassettes, and lesson
plans. Textbooks and other resources offer ideas for training staff.
Every item in this publication is available for loan from the National Agricultural
Library (NAL). The call numbers provided are for the National Agricultural Library.
Lending information is provided at the end of this document.
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.
Each item has been placed in one or more of the following categories:
| 5 a day for better health! |
| 2 posters, 7 sets of lesson plans, 1 booklet, 1 set project implementation sheets, 1 activity sheet, 1 cover letter, and 1 refrigerator magnet |
| Laramie, WY: University of Wyoming, Cooperative Extension Service, Dept. of Home Economics, College of Agriculture, c1996. |
| CALL NO: Kit no. 321 |
| Summary: Contains classroom materials developed to encourage students to eat five fruits and vegetables every day. The curriculum can be used to supplement the nutrition lessons already in place. |
| |
| Barnyard basics of good nutrition with Sammy Chef: a supplemental classroom program for grades 1 and 2 |
| 1 videocassette (20 min.)(VHS),teacher's video guide, and foodservice director's guide with camera-ready handouts |
| Cincinnati, OH: Hudson Speciality Foods, c1996. |
| CALL NO: Kit no. 514 |
| Summary: This kit is designed for teachers and foodservice directors. Topics include concepts in the Food Guide Pyramid and source of foods, such as milk coming from cows. |
| |
| Breakfast: team up for fun, food and fitness |
| 1 set instructional materials, 1 poster, 1 recipe booklet, 1 food guide pyramid, 8 reproducible, 1 student breakfast, 1 parent survey of interest, and 1evaluation form. |
| Helena, MT: State of Montana, Office of Public Instruction, School Food Services, c1998. |
| CALL NO: Kit no. 515 |
| Summary: Designed to aid school food service personnel and other staff in developing creative ways to promote the healthy habit of eating breakfast. |
| |
| Chef Combo's fantastic adventures in tasting & nutrition |
| 1 hand puppet, 1 bag of stuffing, 1 pointer, 1 sound cassette, 1 rubber stamp, and 1 teacher's guide |
| Rosemont, IL: National Dairy Council, c1996. |
| CALL NO: Kit no. 508 |
| Summary: Teaches simple nutrition concepts; provides preschoolers with a variety of cooking and tasting experiences. |
| |
| Chef Combo's fantastic adventures in tasting and nutrition: teacher's guide |
| Rosemont, IL: National Dairy Council, c1996. 130 p. |
| CALL NO: TX364.C44--1996 |
| Summary: Teaches simple nutrition concepts, helps children develop cleanliness skills, and provides children with a variety of cooking and tasting experiences. |
| |
| Chef Jeff presents-- practical tips for healthy school meals |
| John Kerr |
| 2 videocassettes (3 hrs., 8 min.)(VHS) |
| Austin, TX: Texas Nutrition Education and Training Program, c1998. |
| CALL NO: Videocassette no. 2691 |
| Summary: Chef Jeff Simpson discusses changes in the school lunch and breakfast programs, standardized recipes, record keeping, and professional development. He also reviews what is needed for a well-stocked school kitchen and gives cooking demonstrations. |
| |
| Detective Mike Robe's fantastic journey: a food safety and quality program for Head Start preschoolers |
| 1 videocassette (VHS) and 1 manual |
| Kingston, RI: University of Rhode Island Cooperative Extension, c1995. |
| CALL NO: Kit no. 320 |
| Summary: The objectives of this kit are to assess the students' knowledge of food safety and to introduce the concept of food safety/quality. |
| |
| Eat a wide variety of foods |
| Marianne King and Joan Walsh |
| Wenatchee, WA: Washington Apple Commission, c1994. 5 volumes |
| CALL NO: TX364.K55--1994 |
| Summary: Program to help elementary school children learn about the five food groups. |
| |
| 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. |
| |
| Eating right is basic--and fun! : a guide for nutrition education for Native American 4th graders |
| 88 leaves and 35 sheets duplicating masters |
| Fargo, ND: NDSU Extension Service, c1994. |
| CALL NO: TX364.E37--1994 |
| Summary: This is a guide for classroom instruction developed by EFNEP program assistants working in schools at four North Dakota Indian reservations. The objectives of this curriculum are: to increase knowledge of the major nutrients and food groups; to help participants be able to select recommended amounts of a variety of foods; to show positive improvements in nutrition knowledge and food behavior records; and to help participants better understand health and disease issues specific to their culture, and how to deal with them. |
| |
| Every day, lots of ways: an interdisciplinary nutrition curriculum for kindergarten-sixth grade Revised |
| Robin Bagby, V. Star Campbell, and Cheryl Achterberg |
| 1 set of teaching materials |
| Harrisburg, PA: Nutrition and Education Training Program, Division of Food and Nutrition, 1996. |
| CALL NO: Kit no. 353 |
| Summary: Uses core subjects to promote fresh, frozen and canned vegetables and fruits, vegetable and fruit juices, and dried fruits. Part of a campaign to reduce the risk of cancer and other chronic diseases such as heart disease. |
| |
| Exploring the food pyramid with Professor Popcorn Revised |
| Sue Frischie, et al. |
| 21 lesson plans, 86 duplicating masters, 2 booklets, 1 table tent, and 1 pamphlet |
| West Lafayette, IN: Purdue University Cooperative Extension Service, 4-H EFNEP, c1996. |
| CALL NO: Kit no. 346 |
| Summary: Teaches nutrition and basic health principles using activities to cover the Food Guide Pyramid and the Dietary Guidelines for Americans. Divided into three levels for grades 1-3, grades 4-6, and grades 7-9. |
| |
| Fit for a king: the smart kid's guide to food and fun |
| American Academy of Pediatrics and The American Dietetic Association with support from the National Cattlemen's Beef Association and the Sugar Association |
| 1 videocassette (9 min.)(VHS), 1 leader guide, 9 activity sheets, 10 Tips brochures, 1 Food Guide Pyramid poster |
| United States: American Academy of Pediatrics, c1997. |
| CALL NO: Kit no. 523 |
| Summary: Program developed to help children, ages 8-11, and their parents understand the role of nutrition and regular physical activity in a healthy lifestyle. |
| |
| Five a day, let's eat and play |
| Judy Cooper and Penny Masur Levy |
| 10 lesson plans, 1 story book, 1 fruit/vegetable spinner board, 1 sheet fruit necklace, 1 placemat, and 2 chef's hat |
| CALL NO: Kit no. 510 |
| Summary: A program for preschoolers to learn about fruits and vegetables. |
| |
| Fueled for flight |
| Mary E. Smoot Julie Christine Lord Robinson, and Gail L. Truho |
| 1 videocassette, 1 teacher's guide, 16 black line masters, 1 pre/post test, and 1 evaluation form |
| Chicago, IL: Education Dept., National Cattlemen's Beef Association, c1998. |
| CALL NO: Kit no. 509 |
| Summary: Designed to help 5th and 6th graders learn math and science skills using nutrition and exercise as analogies for key concepts. |
| |
| Get a jump on germs: making food safer |
| Pullman, WA: Washington State University, c1997. 96 p. |
| CALL NO: TX531.648--1997 |
| Summary: Curriculum provides hands-on exploratory science activities for children to learn about food safety. |
| |
| Getting a head start with 5 A Day fun kit: fruit and vegetable activities, materials and resources for preschool children and their families |
| Dayle Hayes |
| 1 videocassette and 1 set instructional materials |
| Helena, MT: Montana Dept. of Public Health & Human Services, c1995. |
| CALL NO: Kit no. 350 |
| Summary: The activities, materials and resources in this kit are designed to encourage young and their families to eat more fruits and vegetables. |
| |
| Gimme 5 Colorado: a 5 A Day curriculum guide for grades 4, 5, and 6 |
| Laura Beauchamp |
| Lakewood, CO: Colorado Produce for Better Health Committee, 1994. 1 volume |
| CALL NO: TX364.B432--1994 |
| Summary: The purpose of the program is to teach the importance of eating five or more daily servings of fruits and vegetables and to teach practical ways to add more fruits and vegetables to our every day diets. This book contains activities, take-home materials and resource information to help achieve the objectives of the program. |
| |
| Go for health 4: taking off: stowaway to planet strongheart |
| Minnesota: CATCH, c1995. 1 volume |
| CALL NO: TX364.G58--1995 |
| Summary: This curriculum encourages changes in behavioral factors that support healthful eating and physical activity patterns by teaching students skills to select and prepare foods for themselves, and skills needed to identify moderate to vigorous physical activity; and by providing students with social reinforcement for demonstrating the intention to change, making actual changes in eating and physical activity patterns, and participating in this program. |
| |
| Go for health 5: breaking through barriers: health trek |
| Minnesota: CATCH, c1995. 1 volume |
| CALL NO: TX364.G5--1995 |
| Summary: This curriculum encourages changes in behavioral factors that support healthful eating and physical activity patterns by teaching students skills to select and prepare foods for themselves, and skills needed to identify moderate to vigorous physical activity; and by providing students with social reinforcement for demonstrating the intention to change, making actual changes in eating and physical activity patterns, and participating in this program. |
| |
| Good nutrition practices for heart health: a manual of instruction for third & fourth grade students and their families 2nd edition |
| Anne H. Snyder, Lucy B. Adams, and Thomas P. Bersot |
| San Francisco, CA: Gladstone Institute of Cardiovascular Disease, c1994. 3 volumes |
| CALL NO: LB1587.N8G6--1994 |
| Summary: It is a nutrition education curriculum designed to involve the family. One of its goals is to use the classroom environment to provide students with the necessary skills and motivation to improve their eating habits and to establish firmly the positive eating behaviors that hopefully will persist throughout their lives. It focuses on dietary risk factors for heart disease. The curriculum includes weekly lessons, each addressing a specific concept in heart health. The SPIN cookbook accompanies the curriculum. |
| |
| Healthy choices, balanced meals: nutrition education program |
| 1 box of study prints, 2 posters, 1 student booklet, 4 sheets, 1 tablet of cutouts, 1 sheet of stickers, and 8 pictures of place settings |
| Sacramento, CA: Dairy Council of California, c1994. |
| CALL NO: Kit no. 274 |
| Summary: Uses pictures of individual foods, meal plates, and plate settings to help children identify which foods belong to a particular food group. Teaches children the components of a balanced meal. Focuses on the food groups. Includes classroom exercises, pre-test and post-test. |
| |
| Healthy cooking for kids: 1995 breakfast lunch training |
| 1 videocassette, 1 handbook, 2 sheets lesson plans, and 1 evaluation form |
| University of Mississippi: National Food Service Management Institute, University of Mississippi, 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. |
| |
| Heartpower |
| 1 sound cassette, 3 posters, 1 book sing-along music and lyrics, 1 big book, 2 stethoscopes, 1 package alcohol swabs, 8 activity cards, and 1 teacher resource book |
| Dallas: American Heart Association, Schoolsite Program, c1996. |
| CALL NO: Kit no. 360 |
| Summary: This program teaches about the heart and how to keep it healthy. For pre-K. |
| |
| Heartpower |
| 1 videocassette (VHS), 1 sound cassette, 3 posters, 3 stethoscopes, 1 package alcohol swabs, 1 big book, 1 sing-along music and lyrics book, 8 identical readers, and 1 teacher resource book |
| Dallas: American Heart Association, Schoolsite Program, c1996. |
| CALL NO: Kit no. 358 |
| Summary: This program teaches about the heart and how to keep it healthy. For grades K-2. |
| |
| Heartpower |
| 2 videocassettes (VHS), 3 posters, 2 stethoscopes, 1 package alcohol swabs, 8 identical readers, and 1 teacher resource book |
| Dallas: American Heart Association, Schoolsite Program, c1996. |
| CALL NO: Kit no. 359 |
| Summary: This program teaches about the heart and how to keep it healthy. For grades 6-8. |
| |
| Hearty Heart and friends: Hearty Heart home team: a third grade classroom and family curriculum emphasizing cardiovascular health |
| 1 videocassette (VHS) and 1 manual |
| Minnesota: CATCH, c1995. |
| CALL NO: Kit no. 369 |
| Summary: Catch was designed as a research study with the goal of demonstrating the effectiveness of school health education for motivating healthier behavior among children. |
| |
| Hey, hey eat 5 a day for kids |
| JoAnne Treuhaft, Susan Zies, and Jeanne C. Wright |
| 1 set teaching materials |
| Toledo, OH: Toledo Dept. of Health & Environment, 1995. |
| CALL NO: Kit no. 343 |
| Summary: Objectives of this program are to promote fruits and vegetables; provide children with information about the importance of eating fruits and vegetables to maintain a healthy body; and provide interactive activities to increase children's knowledge of these foods as snacks. |
| |
| How to teach nutrition to kids: an integrated, creative approach to nutrition education for children 6-10 |
| Connie Liakos Evers |
| Tigard, OR: 24 Carrot Press, 1995. 189 p. |
| CALL NO: TX364.E84--1995 |
| Summary: Contains nutrition education activities and strategies that integrate nutrition into the classroom, cafeteria and home environments. Highlights include guidelines for instilling positive food attitudes; information on how to make the Food Guide Pyramid and Nutrition Facts food labels meaningful to children; and food art creations for children to make and eat. |
| |
| Introducing the nutrition facts food label to youth audiences: teaching packet |
| Alice Baughman, et al. |
| Washington DC: Extension Service, U.S.D.A., c1995. 1 volume |
| CALL NO: aTX551.I58--1995 |
| Summary: Designed to teach 9-18 year olds how to identify and use nutrition facts food label; compare serving size stated on labels with the amount they normally eat; and compare foods using the percent of daily values. |
| |
| Kid's Club: nutrition learning activities for young children Revised |
| Barbara J. Mayfield |
| 2 cassettes, 1 CD-ROM, 1 puzzle, 1 storybook, and 1 manual |
| Delphi, IN: Noteworthy Creations, Inc., c1997 |
| CALL NO: Kit no. 511 |
| Summary: Designed to teach adults about nutrition and preschoolers key concepts about food. |
| |
| Label power |
| 3 identical game boards, 2 identical sets game cards, 2 identical sets of game pieces and die, 1 educator's guide, 1 nutrition facts panel booklet, 5 duplicating masters, 1 evaluation form, and 4 brochures. |
| Washington, DC: Sugar Association, c1996. |
| CALL NO: Game no. 41 |
| Summary: An educational game designed for youth ages 9-14 understand and learn how to use the "Nutrition Facts" panel found on the food label. |
| |
| Leader/activity guide: a hands-on guide filled with delicious learning! A companion to "How to Teach Nutrition to Kids" |
| Connie Liakos Evers |
| Tigars, OR: 24 Carrot Press, c1998. 64 p. |
| CALL NO: TX364.E93--1998 |
| Summary: Guide includes background information about nutrition, tips on how to promote food messages, and how to make nutrition fun. |
| |
| Leader/helper's guide for foods curriculum |
| Marta Lah and Susan Barkman |
| Lafayette, IN: Purdue University Cooperative Extension Service, c1995. 1 volume |
| CALL NO: TX364.L335--1995 |
| Summary: Provides activities, ideas, and content to assist adult or teen helpers for the Foods Project. The guide is organized into four levels: 10-11 year-olds, 12-13 year-olds, 14-16 year-olds, and 17-19 year-olds. Each section is divided into six major categories: healthy food; food safety; smart food purchasing; food preservation; food preparation; and careers. |
| |
| Learn from lunch: a kindergarten-grade 6 nutrition education activities resource |
| 2 brochures and 523 p. |
| Honolulu, HI: Nutrition Education and Training Program, State of Hawaii Dept. of Education, Office of Instructional Services, General Education Branch, c1994. |
| CALL NO: TX364.L43--1994 |
| Summary: Designed to facilitate learning about the nutritional value of the school lunch menus through nutrition lessons. The goal of the daily lunch time lessons is to assist students in gaining nutrition knowledge, developing positive attitudes toward food and making wise food choices to achieve optimal nutrition. It also uses the school cafeteria as a learning laboratory. |
| |
| Louisiana 5 a day for better health Revised |
| Louisiana: Louisiana Dept. of Education, Bureau of Food and Nutrition Services, c1996. 57 leaves. |
| CALL NO: RM237.7.L678--1996 |
| Summary: Describes the benefits and versatility of fruits and vegetables. Contains hands-on activities and recipes. |
| |
| Meeting the food safety needs of bilingual and low literacy youth |
| 1 videocassette (13 min.)(VHS), 1 audiocassette, 1 teacher guide, and handouts |
| West Lafayette, IN: Purdue University Cooperative Extension Service, c1997. |
| CALL NO: Kit no. 351 |
| Summary: Video is in English and Spanish. Includes songs and pre/post tests. |
| |
| Mid-LINC: middle level interdisciplinary curriculum Revised |
| Penn State Nutrition Center, College of Health and Human Development, the Pennsylvania State University |
| 1 videocassette (VHS), 1 science video kit, 3 notebooks, and 1 meal ready-to-eat |
| University Park, PA: The Center, c1995. |
| CALL NO: Kit no. 310 |
| Summary: Curriculum program developed to help 6-8th grade students make connections between nutrition and social studies, math, science, language arts, health, and home economics. |
| |
| More than mud pies: a nutrition education curriculum for 3 to 5 year olds in day care centers and preschools, 3rd edition |
| Charlotte Beckett Oakley |
| University, MS: National Food Service Management Institute, c1998. 163 p. |
| CALL NO: jTX364.0355--1998 |
| Summary: The nutrition education lessons teach children such concepts as the importance of eating a wide variety of foods; how to identify foods by group, source, part of the plant, where grown, where purchased, or nutritional content; how to describe foods in terms of color, size, smell, texture, temperature, taste and form; and how to stay healthy by exercising regularly, eating nutritious foods and drinking plenty of water. |
| |
| Nifty nutrition with skill integration activities |
| 7 videocassettes (VHS) and 7 teacher's guides |
| Little Rock, AR: Arkansas Dept. of Education, 1998. |
| CALL NO: Kit no.524 |
| Summary: A developmentally appropriate curriculum covering kindergarten through sixth grade with sequential nutrition and health concepts based on the U.S. Dietary Guidelines and |
| Food Guide Pyramid. Basic language, math, social studies, science, art and health skills are integrated into the curriculum and coded to each lesson. |
| |
| Now we're cooking |
| 1 videocassette (VHS), 1 set instructional materials, and 3 evaluation sheets |
| Sacramento, CA: Dairy Council of California and California Dept. of Education, c1995. |
| CALL NO: Kit no. 252 |
| Summary: This campaign and curriculum has its origins in an ongoing national coalition project, "Resetting the American table: creating a new alliance of taste and health." The goals of this project are to facilitate elementary school students in experiencing the positive social, psychological, and nutritional value of eating together with family and friends; it is to help children share responsibility for family meals by teaching them some basic food preparation skills that encourage healthful eating. This campaign packet includes materials to support classroom and cafeteria activities. |
| |
| Nutrition in the basics: an integrated nutrition education curriculum 2nd edition |
| Donna Lockner |
| Sante Fe, NM: Nutrition Education and Training Program, Nutrition Bureau, Public Health Division, New Mexico Dept. of Health, State of New Mexico, c1997. 1 volume. |
| CALL NO: TX364.L575--1997 |
| Summary: Intended to provide the basis for healthy food choices throughout life by repeatedly exposing children to the concepts of the Dietary Guidelines for Americans. |
| |
| Nutrition smart: ready-to-use lessons and worksheets for the primary grades 2nd edition |
| Robin S. Bagby and Shirley A. Woika |
| University Park, PA: Penn State Nutrition Center, c1995. 266 p. |
| CALL NO: QP143.B3--1995 |
| Summary: Contains ready-to-use lessons and activity sheets to help teach students in grades K-3 how to make healthy food choices. The 25 lessons comprise a complete primary curriculum in nutrition, covering how food provides energy for growth; why the body needs certain nutrients; what digestion is and how it works; how to follow the Food Guide Pyramid; how to follow the USDA's Dietary Guidelines; why fats, sweets, and sodium should be eaten in moderation; why it is important to eat a variety of foods; how to make good food choices throughout the day; how it can be fun to try new foods; how to choose snacks and convenience foods wisely; what advertising is and how it can be misleading; and how different cultures eat different foods. |
| |
| Nutritionland mall with Sammy Chef: a supplemental classroom program for grades 3 and 4 |
| 1 videocassette (20 min.)(VHS),teacher's video guide, and foodservice director's guide with camera-ready handouts |
| Cincinnati, OH: Hudson Speciality Foods, c1996. |
| CALL NO: Kit no. 513 |
| Summary: This supplement is designed to complement the basic nutrition curriculum used in schools. Topics include nutrition building blocks; combination foods such as pizza; factors that influence our food choices; and how to make healthy food choices. |
| |
| A preschool nutrition education curriculum 2nd edition |
| Joan Canal Schoeffel, et al. |
| 1 videocassette (VHS) and 1 training manual |
| Austin, TX: Texas Dept. of Human Services, Nutrition Education and Training, c1994. |
| CALL NO: Kit no. 275 |
| Summary: Instructional resource for preschool educators. Its objective is to help three to five-year-old children develop sound attitudes and knowledge about food, nutrition, health, socially acceptable behavior, and their own growth and development. Emphasizes teaching concepts relating to food and nutrition through the use of developmentally appropriate activities. Materials adapted from Florida NET. |
| |
| Protein: the body builder |
| Charlene G. Harkins |
| Owatonna, MN: Pineapple Appeal, c1996. 26 leaves |
| CALL NO: TX553.P7H3--1996 |
| Summary: Examines the role of protein in the body and the food sources that provide this nutrient. |
| |
| Pyramid pursuit: nutrition curriculum for grades K-3 |
| National Food Service Management Institute and Anita F. Ellis for the Mississippi Department of Education, Health Related Services |
| Jackson, MS: Mississippi Dept. of Education, Health Related Services, 1994. 1 volume |
| CALL NO: TX364.E44--1994 |
| Summary: This nutrition curriculum focuses on the Food Guide Pyramid. It is based on USDA's research on what foods Americans eat, what nutrients are in these foods, and what foods are needed for a healthy diet. Activities to teach the Food Guide Pyramid are divided into five concepts: variety, proportion, balance, fat, and choices. |
| |
| SPIN cookbook Second edition |
| San Francisco, CA: Gladstone Institute of Cardiovascular Disease, c1994. |
| CALL NO: LB1587.N8G62--1994 |
| Summary: Designed for 3rd and 4th graders and their parents, the SPIN cookbook accompanies the SPIN curriculum, Good Nutrition Practices for Heart Health, and has low fat and low cholesterol recipes for kids to eat. |
| |
| Tickle your appetite - a WIC/Team Nutrition educator's kit for children |
| 1 videocassette (VHS) with 3 segments, 1 audiotape, camera-ready handouts, and lesson plans with activities |
| Alexandria, VA: Food and Consumer Service, U.S. Dept. of Agriculture, c1997. |
| CALL NO: Kit no. 500 |
| Summary: Developed to expand Team Nutrition's messages and themes to preschoolers through WIC clinics. |
| |
| Vegetarianism: the plant source |
| Charlene G. Harkins |
| Owatonna, MN: Pineapple Appeal, c1996. 19 leaves. |
| CALL NO: TX992.H3--1996 |
| Summary: Examines the meaning of vegetarianism. |
| |
| Water: the nutrient priority |
| Charlene G. Harkins |
| Owatonna, MN: Pineapple Appeal, c1996. 20 leaves. |
| CALL NO: TX553.W3H37--1996. |
| Summary: Examines the role of water in the body and the importance of adequate hydration. |
| |
| The youth curriculum sourcebook: a guide for developing nutrition education programs for EFNEP/4-H youth ages 6-11 |
| Gloria Green, Jane Voichick, and Ellen Henert |
| Prepared for the North Central Region by University of Wisconsin-Extension staff |
| Madison, WI: Cooperative Extension, University of Wisconsin, Family Living Education, c1994. |
| 1 volume |
| CALL NO: TX364.Y685--1994 |
| Summary: Activities designed for youth who participate in the Expanded Food and Nutrition Education/4-H programs. |
| 4-H food fundamentals: a food, nutrition and health project guide |
| Dept. of 4-H and other Youth Programs and Dept. of Home Economics, University of Florida Cooperative Extension, Institute of Food and Agricultural Sciences |
| 1 set teaching materials |
| CALL NO: Kit no. 309 |
| Summary: Designed to help 9-11 year olds understand the importance of food choices for good health. Focuses on general dietary guidelines, weight management and fitness, health risk reduction, and food science and safety. |
| |
| 5-A-Day fruit & vegetable |
| Laurie Manahan |
| 8 volumes |
| Walla Walla WA: Yummy Designs, c1995. |
| CALL NO: jTX355.M36--1995 |
| Summary: Humorous stories, games, and songs urge children to stay away from junk foods and eat fruits and vegetables for energy and good health. The coloring book contains pictures of various fruits and vegetables along with nutrition information on each item pictured. |
| |
| 5-a-day with Jack the apple |
| Nancy Battista Morgan |
| 1 videocassette, 1 facilitator's guide, 7 hand-outs |
| Evanston, IL: AGC Educational Media. c1999 |
| CALL NO: Videocassette No. 2766 |
| Summary: Teaches young children the benefits of eating five servings of fruits and vegatables a day. Features an animatede character who visits children and teaches them important eating habits. |
| |
| 365 foods kids love to eat: nutritious and kid-tested 2nd edition |
| Sheila Ellison & Judith Gray |
| Naperville, IL: Sourcebooks, Inc. c1995. 1 volume |
| CALL NO: TX714.E45--1995 |
| Summary: Intended to be a practical, comprehensive, easy-to-follow cookbook designed with kids' palates and appetites in mind. |
| |
| Adventures in learning with the Food Guide Pyramid |
| Michigan: Association for Child Development, 1994. 109 p. |
| CALL NO: TX364.A38--1994 |
| Summary: This tool was designed to assist child care providers in promoting nutritious eating and healthy habits to the children in their care. Contains activities designed to develop healthy habits through activities relating to the Food Guide Pyramid. |
| |
| The amazing California artichoke: 27 lessons and activities for elementary school-aged children |
| 1 set instructional materials and 1 poster |
| Casterville, CA: California Artichoke Advisory Board, c1995. |
| CALL NO: Kit no. 258 |
| Summary: Designed to teach children ages 6-11 about agriculture. Each age level's lessons/activities build up to a special event that can be the basis for an open house, parent night, or fund-raising activity. |
| |
| Arizona 5 al día: papa mejorar la salud libro de actividades de frutas y verduras para programas de guardeias infantiles (Arizona 5 a day for better health: fruit and vegetable activity book for child care programs) |
| Judy Dare |
| Phoenix, AZ: Departmento de Servicios de la Salud de Arizona, Oficina de Servicios Nutricionales, c1994. 48 leaves |
| CALL NO: TX361.C5D372--1994 |
| Summary: Suggests ways to increase intake of fruits and vegetables for children and adults. |
| |
| The bake-a-cake book |
| San Francisco, CA: Chronicle Books, 1994. 1 volume |
| CALL NO: jTX771.R36--1994 |
| Summary: Illustrates each step in the cake-baking process and includes a cake recipe. |
| |
| Balancing your act! |
| 1 videocassette (VHS)(15 min. 42 sec.) |
| Oak Brook, IL: MacDonald's Corporation |
| CALL NO: Videocassette no. 2831 |
| Summary: Michael Jordan talks to kids about practicing good eating habits and exercise. |
| |
| Choosing foods with Jack the apple |
| Nancy Battista Morgan |
| Evanston, IL: AGC Educational Media. c1999 |
| 1 videocassette, 1 facilitator's guide, 3 hand-outs |
| CALL NO: Videocassette No. 2767 |
| Summary: Teaches young children the benefits of healthy snacking. Features an animated character who visits children and teaches them important eating habits. |
| |
| Detective Mike Robe's fantastic journey |
| Lori Pivarnik and Martha Smith Patnoad, project directors |
| 1 videocassette (VHS)(10 min.) And 1 workbook |
| Kingston, RI: University of Rhode Island, Dept. Of Food Science and Nutrition, c1992. |
| CALL NO: Videocassette no. 2815 |
| Summary: Detective Mike Robe is shrunk to a very small size so that he can see and talk to bacteria that live in the kitchen. He discovers where bacteria can be found, what bacteria needs to live, and how to control and kill bacteria to prevent foodborne illness. |
| |
| Dining with the dinosaurs |
| 14 p. |
| Springfield, IL: Illinois State Board of Education, Dept. of Child Nutrition, c1995. |
| CALL NO: jTX355.D56--1995 |
| Summary: This is a coloring/activity book that features food dinosaurs to teach children about the Food Guide Pyramid. |
| |
| Don't get bugged by a foodborne illness |
| Game with camera-ready copies |
| Lincoln, NE: University of Nebraska-Lincoln Cooperative Extension, c1996. |
| CALL NO: Kit no. 379 |
| Summary: Quiz game with food safety questions. |
| |
| Eat to the beat |
| 1 audiocassette and sheet lyrics |
| St. Paul, MN: Nutrition Education and Training Program, c1995. |
| CALL NO: Audiocassette no. 395 |
| Summary: Contains seven children's songs presenting the importance of nutrition, table manners, and exercise. |
| |
| Eat to the beat: teacher's guide |
| 6 leaves and 9 duplicating masters |
| American Heart Association; Kellogg's, c1994. |
| CALL NO: TX364.E272--1994 |
| Summary: Upon completion of this program, children should be able to name the food groups that make up the Food Guide Pyramid; list the number of servings they should eat every day from each of the food groups; determine which foods and snacks are heart-healthy and low in fat; demonstrate an understanding of suggested serving sizes; and identify the new and old food label as a source of nutrition information. Written for teachers to integrate nutrition messages into other courses. |
| |
| Fit for a king: the smart kid's guide to food and fun |
| 1 videocassette (VHS)(9 min.), leader guide, 9 activity sheets, brochure, and Food Guide Pyramid poster |
| CALL NO: Kit no. 523 |
| Summary: This program was developed to help children, ages 8 to 11, and their parents understand the role of nutrition and regular physical activity in a healthy lifestyle. |
| |
| 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 and me: an integrated approach to teaching nutrition: teacher's kit, pre-K and kindergarten |
| 1 teacher's guide, 1 booklet of duplicating masters, 30 identical student magazines, 2 posters, 1 booklet of newsletters |
| Jefferson City, MO: Scholastic, c1995. |
| CALL NO: Kit no. 334 |
| Summary: Contains activities designed to cover broad nutrition issues and help lay a foundation for learning about healthy food choices. |
| |
| Food cards |
| 155 flash cards |
| CALL NO: Graphic no. 500 |
| Summary: Cards contain pictures representing seven food groups: milk, yogurt, and cheese; meat, poultry, fish, dry beans, and eggs; fruit; vegetables; breads, cereal, rice, and paste; fats, oils, and sweets; and combination foods. Cards also explain how to read food labels. |
| |
| The Food Guide Pyramid: your personal guide to healthful eating |
| 1 set 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 match their personal needs, food preferences, and lifestyle. |
| |
| Food models for early childhood educators, 5th edition |
| 185 photographs, 1 teacher/leader guide |
| Rosemont, IL: National Dairy Council, c1994. 13 p. |
| CALL NO: Graphic No. 687 |
| Summary: Food models provide life-size color photographic reproductions of foods commonly eaten; accompanying guide gives suggestions for use of the models in nutrition educationl programs. |
| |
| 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 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. |
| |
| Food safety at home, school and when eating out: an activity book for you to color |
| St. Augustine, FL: Chef and the Child Foundation American Culinary Federation; Washington, DC: U.S. Dept. of Agriculture, Food Safety and Inspection Service, Information and Legislative Affairs, c1998. 1 volume |
| CALL NO: jTX537.F663--1998 |
| Summary: Teaches children safe food handling habits. |
| |
| 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. |
| |
| Food time: an integrated approach to teaching nutrition: teacher's kit, grades 1 & 2 |
| 1 videocassette, 1 teacher's guide, 30 identical student magazines, 2 booklets duplicating masters, 1 poster, 1 and booklet of newsletters |
| Jefferson City, MO: Scholastic, c1995. |
| CALL NO: Kit no. 335 |
| Summary: Teaches students how to choose a variety of foods; add more grains, vegetables and fruit to the foods they already eat; and construct a diet lower in fat. |
| |
| Food works: an integrated approach to teaching nutrition: teacher's kit, grades 3-5 |
| 1 videocassette, 1 teacher's guide, 2 books with duplicating masters, 30 identical student magazines, 1 poster, and 1 book of newsletters |
| Jefferson City, MO: Scholastic, Inc. in cooperation with USDA's Team Nutrition, c1995. |
| CALL NO: Kit no. 336 |
| Summary: Teaches students how to choose a variety of foods; add more grains, vegetables and fruit to the foods they already eat; and construct a diet lower in fat. |
| |
| The foods I eat, the foods you eat |
| 1 sound cassette, 2 wall charts, 1 poster, 3 books, and 1 teacher's guide |
| New York, New York: Many Hands Media, c1996. |
| CALL NO: Kit no. 355 |
| Summary: A multicultural nutrition program designed to encourage young children to explore and appreciate the foods of many cultures while learning such concepts as colors, shapes, and textures. |
| |
| Getting active with Jack the apple |
| Nancy Battista Morgan |
| Evanston, IL: The Corporation. c1999. |
| 1 VHS videocassette (11 min.), 1 facilitator's guide plus 3 hand-outs. |
| CALL NO: Videocassette No. 2762 |
| Summary: Teaches young children the basics of good nutrition. Features an animated character who visits children and teaches them important health habits. |
| |
| Good enough to eat |
| Kelvin 5400, Inc. |
| 1 videocassette (30 min.) (VHS) and a family guide |
| Huntington, NY: Kelvin 5400 Inc., c1994. |
| CALL NO: Videocassette no. 2099 |
| Summary: Shows children the behind-the-scenes activities of a supermarket. Kids join Jessica and Nicholas in search of ingredients for homemade chicken soup. |
| |
| Growing with plants: 4-H youth development |
| Linda Watts and Steven Garrett |
| Tacoma, WA: Washington State University Cooperative Extension, c1994. 1 volume |
| CALL NO: QP84.W38--1994 |
| Summary: Provides a blend of plant science and human nutrition that helps children understand the connection between their growth, the food they eat, and where food comes from. |
| |
| Hands on: international cooking projects for children & parents |
| Marty Lash Cook, Jane Cox Barwood, and Alyce D. Fly |
| Bloomington, IN: Bloomington Developmental Learning Center, 1993. 31 pp. |
| CALL NO: TX661.C663--1993 |
| Summary: Presents international recipes that encourage children to experience new foods, new people, and new lands. |
| |
| Healthy choices, balanced meals: nutrition education program |
| 1 box of study prints, 2 posters, 1 student booklet, 4 sheets, 1 sheet, 1 table of cutouts, |
| 1 sheet, 1 sheet of stickers, and 8 pictures of place mat settings |
| Sacramento, CA: Dairy Council of California, c1994. |
| CALL NO: Kit no. 274 |
| Summary: Uses pictures of individual foods, meal plates, and place settings to help children identify which foods belong to a particular group. Teaches children the components of a balanced meal. Focuses on the food groups. Includes classroom exercises, as well as a pre-tests and post-tests. |
| |
| 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. |
| |
| Healthy snacks: low fat, low sugar, low sodium |
| Susan Hedges |
| Everest, WA: Warren Publishing House, c1994. 47 p. |
| CALL NO: TX740.H59--1994 |
| Summary: Contains more than 90 recipes designed to be healthy alternatives to the junk-food snacks often served to children. The amount of calories, protein, fat, carbohydrates, and sodium per serving is included with each recipe. |
| |
| The healthy start kids' cookbook: fun and healthful recipes that kids can make themselves |
| Sandra K. Nissenberg, editor |
| Minneapolis, MN: Chronimed Publishing, c1994. 188 p. |
| CALL NO: jTX714.H43--1994 |
| Summary: Contains 90 kid-tested recipes that have been approved by parents and nutritionists. With help from an adult, children can create delicious, easy, and imaginative concoctions that are good for them. Each recipe includes step-by-step instructions, preparation and cooking times, utensil listings, and complete nutrition information. |
| |
| Hey, hey, eat five a day for kids: a fun, nutrition education program promoting fruits and vegetables |
| JoAnne Treuhaft |
| 1 set teaching materials |
| Toledo, OH: Toledo, Dept. of Health & Environment, c1995. |
| CALL NO: Kit no. 343 |
| Summary: The objectives of this program are to promote fruits and vegetables in the diet; increase children's awareness of the nutritional value of fruits and vegetables; provide children with information about the importance of eating fruits and vegetables to maintain a healthy body; and provide interactive activities. |
| |
| Honest pretzels and 64 other amazing recipes for cooks ages 8 and up |
| Mollie Katzen |
| Berkeley, CA: Tricycle Press, c1999. 177 p. |
| CALL NO: jTX770.P73.K38--1999 |
| Summary: Provides step-by-step instructions for a variety of recipes, arranged in such categories as "Breakfast Specials," "Soups, Sandwiches and Salads for Lunch or Supper," and "Desserts and a Few Baked Things." |
| |
| 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, 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. |
| |
| Ken McKan the food safety man |
| 4 videocassettes (6-8 min.each)(VHS) |
| West Lafayette, IN: Purdue University Cooperative Extension Service, c1997. |
| CALL NO: Videocassette no. 2869 |
| Summary: Videos cover handwashing, time and temperature control, evaluating incoming foods, and nutrition. |
| |
| The Kid's Club Cubs and the search for the treasures of the pyramid |
| Barbara J. Mayfield |
| 34 p., 1 puzzle, and 1 sound cassette |
| Delphi, IN: Noteworthy Creations, c1994. |
| CALL NO: PZ7.M4673--1994 |
| Summary: Teaches children to identify the shape of the Food Guide Pyramid and distinguish a three-dimensional pyramid from a triangle and other shapes. Children learn about the five healthy food groups and their positions in the pyramid as they build their own puzzles. The size of each puzzle piece helps children also learn about the abundant variety of healthy foods in each group and how to utilize food identification skills. |
| |
| Kids cooking week: February 7-11, 1994 |
| Sacramento, CA: California Department of Education, Child Nutrition and Food Distribution, c1994. 1 volume |
| CALL NO: Kit no. 210 |
| Summary: "Kids Cooking Week" was a campaign to promote tasty, healthful food served in a family environment to elementary students in California. Its goals were to help students experience the positive social, psychological, and nutritional value of eating together with family and friends, and to help them share in the responsibility for family meals. Packet includes materials to support classroom and cafeteria activities. |
| |
| Let's have a killer cookout - not |
| CD ROM |
| Gainesville, FL: University of Florida, Home Economics Dept., 1997. |
| CALL NO: TX537.L37--1996 |
| Summary: Interactive program teaches children about food safety from the grocery store to the kitchen. Student evaluation package allows teachers to track student progress. |
| |
| Look who's cooking! |
| 1 videocassette (30 min.) (VHS) and 1 booklet |
| Brian Borchers and Bonnie Lowe |
| Atlanta, GA: Nutrition Education and Training Program, Georgia Dept. of Education, c1995. |
| CALL NO: Videocassette no. 2611 |
| Summary: Demonstrates food preparation activities for young children. Visits three families including watching a mother, father, and child prepare breakfast; a teenager helping her brother make an afternoon snack; and a father and daughter preparing a salad. |
| |
| Multicultural snacks |
| Susan Hedges |
| Everest, WA: Warren Publishing House, c1995. 47 p. |
| CALL NO: jTX725.A1H64--1995 |
| Summary: Contains traditional recipes from a variety of cultures featuring ingredients familiar to young children. |
| |
| Nutro |
| 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. |
| |
| Our man - Spud Man puppet package |
| Jennifer and Jim Smith, Gayle Lopes, and Patricia Stein |
| 3 hand puppets and script |
| NCES, Inc., c1994. |
| CALL NO: Kit no. 233 |
| Summary: A hand-puppet play emphasizing healthy eating habits and fitness. |
| |
| Pyramid domino game |
| Sharon E. Buhr and Andrea D. Winter |
| 38 paper dominoes and 1 set directions |
| Valley City, ND: Young People's Healthy Heart Program, c1995. |
| CALL NO: Game no. 43 |
| Summary: The game begins when the teacher picks a food group and announces it to the class. Students connect the dominos by matching foods pictured on the dominos until the last food selected is put into place. The game is played until all food groups have been used. |
| |
| School idea and resource kit: eat five servings of fruits and vegetables every day |
| 1 volume, sound cassette, 1 poster, 4 wall charts, 6 identical brochures, roll stickers, handouts, and a card |
| Sacramento, CA: California Dept. of Education, c1994. |
| CALL NO: TX364.S38--1994 |
| Summary: The activities in this kit are designed to raise awareness and encourage children to eat five servings of fruits and vegetables every day for good health. The kit is organized into six components involving activities in the classroom, home, cafeteria, school, and community. |
| |
| School nutrition team: strategies for success: a guide for nutrition education |
| Columbia, MO: University Extension, University of Missouri System, Lincoln University, c1996. 113 p. |
| CALL NO: TX364.S384--1996 |
| Summary: None given. |
| |
| The science chef: 100 fun food experiments and recipes for kids |
| Joan D'Amico and Karen Eich Drummon |
| New York: J. Wiley, c1995. 180 p. |
| CALL NO: jTX355.D3--1995 |
| Summary: Children use the science of chemistry to heat and mix ingredients to make something new; they learn about biology when they investigate fruits, seeds, grains, herbs, spices, and other products from nature; and they learn about the science of nutrition from discussions of how the substances in foods affect their bodies. Also covers the basics about kitchen tools, cooking skills, and safety rules. |
| |
| Someone's in the kitchen with mommy: more than 100 easy recipes and fun crafts for parents and kids |
| Elaine Magee |
| Chicago, IL: Contemporary Books, c1998. 176 pp. |
| CALL NO: TX715.M27--1998 |
| Summary: Presents recipes for nutritious, low-fat, and tasting snacks and meals that parents and children can prepare together. |
| |
| Sports & foods & fitness, too game: a fun and creative way to learn and review nutrition and fitness fundamentals |
| 1 game includes game board, 1 die, 4 playing pieces, 5 sets of cards, Food Guide Pyramid magnet, food labeling sheet, 1 set of rules, and 1 set of study questions |
| Owatonna, MN: Pineapple Appeal, c1994. |
| CALL NO: Game no. 35 |
| Summary: The object of the game is to reach the "finish" line while learning about a certain subject and/or about one another. |
| |
| Teaching snacks: teaching basic concepts & skills through cooking |
| Gayle Bittinger |
| Everest, WA: Warren Publishing House, c1994. 47 p. |
| CALL NO: LB1140.35.C74B586--1994 |
| Summary: Contains recipes for a variety of snacktime foods suitable for young children and suggests how these foods may be used to create learning opportunities. |
| |
| This is the way we eat our lunch: a book about children around the world |
| Edith Baer |
| New York: Scholastic, c1995. 1 volume |
| CALL NO: jPZ8.3.B137--1995 |
| Summary: Relates in rhyme what children eat in countries around the world. |
| |
| Tickle your appetite |
| 1 videocassette, 1 sound recording, and 1 instructor's manual |
| Alexandria, VA: The Service, c1997. |
| CALL NO: Kit no. 500 |
| Summary: Designed for preschoolers. Activities geared for educators, families, and community to promote good nutrition. |
| |
| Using offer versus serve in the school meals initiative |
| Alaska, Idaho, Nevada, Washington, and the USDA, c1996. 81 leaves |
| CALL NO: TX945.2.U84--1996 |
| Summary: None given. |
| |
| Washington Apple Commission activity kit and cookbook |
| 1 set instructional materials |
| Wenatchee, WA: Washington Apple Commission, 1994. |
| 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 Americans and is written by nutrition, fitness and curriculum experts. |
| |
| Yummy fruit & vegetable game |
| Laurie Manahan |
| 1 game includes 10 colored menu boards, 80 colored cards, 1 card grid, 1 menu board master, |
| 10 black and white menus, 1 lesson book, and 1 instruction booklet |
| Walla Walla, WA: Yummy Designs, c1995. |
| CALL NO: Game no. 39 |
| Summary: Players cover boxes on their game boards to correspond with the name of a fruit or vegetable as it is called out by the teacher. The game is played until one player has all five fruit and vegetable boxes covered, or the game may be continued until all players have covered all five fruit and vegetable boxes on their boards. The objective of the game is for children to learn to recognize a wide variety of fruits and vegetables; the importance of eating at least five servings of fruits and vegetables every day; ways to add fruits and vegetables to a day's menu; ways to cook and/or serve fruits and vegetables; how fruits and vegetables grow; and how they are processed. |