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Information for Educators

Find a variety of lesson plans and curricula as well as organizations and companies that provide nutrition education materials and resources for audiences from young to old. Find organizations and companies that provide nutrition education materials and resources for audiences from young to old. For specific resources, see:

HHS, Food and Drug Administration

FDA’s Center for Food Safety and Applied Nutrition developed “Everyday Food Safety” resources to increase food safety awareness among young adults ages 18 – 29.

Check out the materials available to use in your classroom, health expo, waiting room, or website.

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HHS, AHRQ, Office of Health Disease Prevention and Health Promotion

Six one-hour workshops were developed, based on the Dietary Guidelines for Americans, 2010 and 2008 Physical Activity Guidelines for Americans. Each workshop includes a lesson plan, learning objectives, talking points, hands-on activities, videos, and handouts. The workshops are designed for community educators, health promoters, dietitians/nutritionists, cooperative extension agents, and others to teach to adults in a wide variety of community settings.

Institute of Child Nutrition

A series of fact sheets that provide an overview of food allergies, the top 8 food allergies, how to manage food allergies, and common questions regarding food allergies in child nutrition programs. Revised 2014.

University of Nebraska-Lincoln, Institute of Agriculture and Natural Resources

The Nutrition Education Program (NEP) helps families on a limited budget make healthier food choices and choose physically active lifestyles by acquiring the knowledge, skills, attitudes, and behavior changes necessary to improve their health. 

Extension, Cooperative Extension Service

The content of this resource area is devoted to supporting and enhancing communication between food service professionals and the school community as well as between parents and their children. 

Purdue University

The USDA Complete Guide to Home Canning provides all the information you need to can and store your garden harvests in a safe and healthy manner. This guide reflects the most current canning techniques. The book discusses canning equipment, ingredients, and procedures—and describes how to use them to produce safe, high-quality canned products. It includes more than 100 recipes for preserving fruits, tomatoes, vegetables, red meats, poultry, seafood, pickles, and relishes.

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