Advanced Human Nutrition (2000)
Robert Wildman and Denis Medeiros
Discusses the objectives and features of organ systems of the evolved human. It examines human nutrient requirements, the basis for RDA and other recommendations, human nutrition, digestion, and more.
Book
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Advanced Nutrition & Human Metabolism - 3rd Edition (2000)
James Groff and Sareen Gropper
Focuses on normal human nutrition and physiological functions intended for an advanced nutrition course. The text applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism.
Book
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Asian/Pacific American Health Consortium
Philadelphia Department of Public Health
Brochure describes what the Philadelphia-based consortium is about, its history and activities, and gives a listing of participating agencies.
Brochure
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Beginning Health & Nutrition Curriculum & Resource Kit (Grades K-2) (1998)
World Class Learning Materials
This curriculum is actually a set of learning activities including detailed lesson plans and reproducible art focusing on nutrition and health. Designed for small groups of children (4 - 8 )K - 2nd grade but can be adapted for larger groups. Each activity includes an objective, list of materials, description and extension activities. Most activities take 15 - 20 min. Addresses the Food Pyramid, Food Preparation, Meal Planning, Personal Cleanliness, Exercise & Rest, and Preventing Illness.
Curriculum Design
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Being Vegetarian (1996)
American Dietetic Association
For vegetarians and anyone considering a vegetarian eating style, this book provides the information needed to eat healthful meals centered around plant foods. An easy-to-understand explanation of essential nutrients with examples of plant food sources is provided.
Book
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Change is Good....Especially at the Checkout Counter! Tips for saving money on food (Brochure) (2000)
University of Rhode Island Cooperative Extension
Full color brochure containing tips for saving money on food. It addresses low cost grains, vegetables, fruits, meats and dairy foods. Discusses meal planning and provides one recipe for lentil vegetable soup.
Brochure
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Chef Combo’s Fantastic Adventures in Tasting and Nutrition
National Dairy Council
Designed for 4 and 5 year-old students. It helps them learn about nutrition and to taste nutritious foods. It includes 23 nutrition activities and 23 tasting activities.
Curriculum Design
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Cooking Demo II (2001)
Food & Health Communications
Cooking Demo II is a presentation kit for nutrition professionals. It emphasizes the use of fruit, vegetables, whole grains and beans. It uses recipes that are low in fat, saturated fat, sodium and cholesterol and high in fiber and flavor. Most recipes are suitable for limited income clinets. Each lesson comes complete with leader/activity guide, leader guide for each recipe, copy ready recipes and handouts. Kit also contains a CDROM with a power point presentation, overheads and word files.
Curriculum Design, CD-ROM
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Cooking for One or Two (2000)
Rebecca Bowdoin & Mary Alice Gettings / Penn State Cooperative Extension
This program is designed to be presented to groups of older adults. Program should last 90 min. Including a cooking demonstration. Topics addressed are cooking, food safety, meal planning, grocery shopping, money saving tips and healthy eating. Includes program handouts, marketing flyers and evaluation tools. Program meets several objectives for Penn State Cooperative Extension. Requires the use of a Power Point presentation.
Curriculum Design
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Cooking Terms Bingo Game (2000)
Learning Zone
Cooking Terms Bingo game consists of 25 Large 8.5 X 11" laminated Bingo Cards and Instruction Sheet.
Game
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Cooking Up Fun! - A Pyramid of Snacks (1998)
Cornell Cooperative Extension
Watch children demonstrate step by step preparation of the following healthy snacks: rainbow fruit salad, pyramid kabobs and yogurt fruit pops. Also includes a section on kitchen rules and safety.
Video
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Cooking Up World History - Multicultural Recipes and Resources (1994)
Patricia Marden & Suzanne Barchers
This book contains more than 140 recipes from 22 countries. Combines dozens of research questions to connect culture and food to history. An annotated list of reading resources and media; safety tips for cooking, and a glossary of cooking terms. Features Africa, Australia, Canada, China, Commonwealth of Independent States, England, France, Germany, Greece, India, Ireland, Italy, Japan, Korea, Mexico, Middle East, Netherlands, Scandinavia, Scotland, South America, Southeast Asia, Spain.
Book
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Dietary Guidelines for Americans: How Much Are You Eating? (2002)
United States Department of Agriculture, Center for Nutrition Policy and Promotion
This 6-page brochure discusses how to use the Food Guide Pyramid to determine portion and serving sizes. Also highlights foods that are typically larger than one Pyramid serving, and provides tips to help choose sensible portions. (Home and Garden Bulletin 267-1).
Brochure
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Dieting for Dummies (1998)
Jane Kirby
Details a sensible plan for a healthful lifestyle designed to help people get to their best weight and stay there.
Book
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Eating on the Run (1992)
Evelyn Tribole
This book is designed to help readers make healthy food choices while managing busy and hectic lives. It discusses eating on the run for weight loss and disease prevention, vitamins, feeding kids on the run, and athletes too.
Book
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Eating Vegetarian (1998)
Pennsylvania Department of Health
Provides an overview of eating vegetarian. Explains types of diet, why it's important, building blocks, supplement needs and important nutrient sources. Also has plan for getting started and numbers for additional information.
Brochure
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Eating Well, Living Well, When You Can't Diet Anymore - A guide to Help You Reach Your Personal Health Goal (2000)
Glenn A. Gaesser, Ph.D., Karin Kratina, M.S., R.D.
This guide is designed to help individuals learn how to use the Food Guide Pyramid, listen to their bodies, and become more active to make lasting, healthful lifestyle changes for health and wellness. Its 8 chapters address the Food Guide Pyramid, Nutrients, Recognizing and maintaining a natural weight, How much do I need to eat, The importance of physical activity and fitness, The truth about fad diets, Eating healthy no matter where you are and Making it all work together.
Book
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Expanded Food and Nutrition Education Program (EFNEP) Lessons (1993)
Iowa State University, Cooperative Extension Service
Curriculum designed for use by nutrition educators with low income or resource stressed audiences. Includes lessons on the food guide pyramid and each of its groups, shopping, meal planning, food choices, food safety, and meal time/family time.
Curriculum Design
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Fast Food Facts (1998)
Marion Franz
Shows readers how to make wise selections at the top 40 fast food chains. It is designed to highlight the information readers need to make quick, healthy decisions.
Book
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Fast Food Scoreboard: 3 Flip Books with Game (2002)
Laurie Manahan, MS, M.ED, RD, Nutritionist
Includes 3 flip books: book 1 has 15 main dishes, book 2 has 15 side dishes, and book 3 has drinks, desserts and snacks. Each panel shows a large full-color food picture. Flip the page to see the food's scorecard with nutrition data, comparisons, and suggestions for healthier choices. Use with children, teens, adults, classes, groups and families.
Book, Booklet
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Feast For 10 (1993)
Cathryn Falwell
This is a children's book to teach children count. "Count from one to ten and then count again. What does it take to make a feast for ten hungry people? First there's shopping, and then there's cooking and setting the table. Everyone in the family helps and, as fast as you can count from one to then, the feasting begins!"
Children's Book
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Food Foklore: Tales and Truths About What We Eat (1998)
American Dietetic Association
Legends, traditions and myths have followed foods for centuries, from the healing qualities of chicken soup to the belief that grapefruit burns calories. Organized by topic, this book helps to separate the facts from tall tales.
Book
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Food Pyramid Pursuit - Game (2000)
Learning Zone Express
"Board" Game designed for use with 4 - 6 players ages 12 years to adult. Game board is a full color laminated sheet. Players answer questions about nutrition, their diet and the Food Guide Pyramid. To win, a player must collect all 6 pieces of the pyramid by completing the required "number of servings" in each food group. Players learn nutrition facts about the Food Guide Pyramid and the recommended servings of each food group.
Game
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Food Pyramid Pursuit, Jr. - Game (2000)
Learning Zone Express
"Board" Game designed for use with 4 - 6 children ages 2 - 11 years old. Game board is a full color laminated sheet. Children answer age appropriate questions about their diet and the Food Guide Pyramid. They race to be the first one to build the Food Guide Pyramid by marking the "servings" in each food group. Children learn to think about their diet and are introduced to the Food Guide Pyramid and the recommended servings of each food group.
Game
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Food, Family & Fun - A Seasonal Guide to Healthy Eating
USDA Team Nutrition
Helps parents provide healthful, affordable meals at home. Also helps them answer their children’s questions about food and health in fun and entertaining ways.
Book, Booklet
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Guide to Common Cultural Foods - Food Photos & Guide Book (2001)
Iowa State University Cooperative Extension / Connie Betterley, M.S., R.D.
This guide provides addition information about a 54-card collection of color photos on 5 X 5 inch cards. The foods represented are common to Latino, Southeast Asian, and African American cultures. They are all plant-based foods and are all readily available in the United States. They provide a representative sample of the wide variety of unique foods that are found in many cultural food patterns throughout the world and have found their way to the United States.
Book, Booklet, Display
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Guide To Good Food: Easy Ways To Build A Healthier Diet (2000)
University of Rhode Island Cooperative Extension
Full color 8.5 X 11 brochure detailing easy ways to get more fruits, vegetables and calcium into the diet. Includes 3 easy recipes.
Brochure
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Health Behavior & Health Education - 2nd Edition (1997)
Karen Glantz, Frances Marcus Lewis, and Barbara Rimer (eds.)
Current information on developments in health behavior theory, research, and practice. Drawing from such fields as cognitive and organizational psychology, marketing, and communications, the authors explain the diverse factors affecting health behavior.
Book
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Health Promotion throughout the Lifespan - 4th Edition (1998)
Carole Lium Edelman and Carol Lynn Mandle
This book is based on the goals identified in Healthy People 2000. It covers the foundations of health promotion, assessment for health promotion, interventions for health promotion, application of health promotion, and challenges for the new millennium.
Book
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Healthy Eating For 2 - 5 Year Old Children (2000)
Cynthia Reeves Tuttle / University of Maryland Cooperative Extension
Designed for parents, child care providers, and early-childhood teachers to help young children form healthy eating habits. Addresses building healthy habits, Healthy Food Choices, Children's Exercise Needs and Food Safety.
Booklet
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Healthy Moves: A Guide Developed to Encourage Healthy Lifestyles
University of Illinois Extension
This booklet covers tips to help achieve a healthy lifestyle. Topics include: your health goals, activity level, moods, a better diet, low fat cooking, fad diets, and eating out.
Booklet
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Hidden Salt (1993)
Anatomical Chart Company
A tabletop display of the amount of hidden salt in 18 different foods, designed for use at health fairs or nutrition education presentations.
Display
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Home Cooking - Attainment’s Life Skills Development Series
Attainment Company
Teaches basic cooking skills through the use of step-by-step picture recipes. Designed for classroom use with nonreaders or people with learning or memory difficulties.
Curriculum Design
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How To Teach Nutrition to Kids - an integrated, creative approach to Nutrition Education for children ages 6 - 10 (1999)
Connie Liakos Evers, MS, RD
Book is designed to give educators, nutrition professionals, parents, and other caregivers the tools they need to teach 6 - 10 year-old children about nutrition in a meaningful and integrated way. Twelve chapters full of ideas and activities covering a variety of disciplines such as language arts, math etc. Necessary material and supplies are identified. Accompanying Leader/Activity Guide available but not necessary from the NIRC.
Book, Curriculum Design
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I Have A Wierd Brother Who Digested A Fly (1999)
Joan Holub
Designed for use with children. Illustrations and a humerous rhyme describe what happens when a boy swallows a fly. Presents factual information about the digestive system. Presents interesting digestion and anatomical facts at the end of the book. Full color. Hard Back.
Book, Children's Book
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In the Bag - Families Sharing Science Together (1995)
Tracy J. Farrell & Patricia F. Thonney / Cornell Cooperative Extension
Program was designed for children ages 5 - 8 and their families to learn about food and nutrition through science and reading. Take-home bags encourage family members to read children's books with food-related themes, then do simple science experiments and other activities together. Book titles: Bread & Jam for Frances; My Little Island; In the Diner; Cherries and Cherry Pits; Rabbit Seeds or This Years Garden and The Popcorn Book. Books are also available from NIRC.
Curriculum Design
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Intuitive Eating Workshop: Slides and Scripts (1996)
Evelyn Tribole and Elyse Resch
"Intuitive Eating is a process that will assist you in getting rid of the 'shackles of dieting'. It means learning to trust your body and its signals." This curriculum contains slides with a lot of cartoons and scripts for the slides. It is divided into 10 sessions.
Curriculum Design
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It's All About You - Make Healthy Choices That Fit Your Lifestyle So You Can Do The Things You Want To Do. (1999)
The Dietary Guidelines Alliance
This video kit consists of three components: a leader guide, a 28-minute video and a first-ever owner's manual for your body. This tool kit is the nutrition-education component of the it's all about you consumer messages campaign. The campaign have five supporting messages: be realistic, be adventurous, be flexible, be sensible, and be active.
Video
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Just for Men Cooking Workshop (2001)
Rebecca Bowdoin & Mary Alice Gettings / Penn State Cooperative Extension
This program is designed to be a 4 part series to help men feel more confidant in the kitchen. Through presentations, demonstrations, activities and preparing food themselves, the men will learn about cooking, grocery shopping, menu planning, time and money saving tips, healthful eating and food safety. Leaders guide, handouts, material and resource lists are provided. An optional power point presentation is available. Program meets many objectives for Penn State Cooperative Extension.
Curriculum Design
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Kids Around the World Cook! The Best Foods and Recipes from Many Lands (2000)
Arlette N. Braman
This book is a fabulous blend of fascinating facts and delicious recipes. It presents information on and recipes for a variety of foods from many countries, including Sweet Lassis from India, Challah from Israel, Strawberry Soup from Poland, Kushiyaki from Japan, and Prairie Berry Cake from Canada.
Book, Children's Book
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Lightning Meals - Family Feast in a FLASH (2000)
California Project Lean
Four 20 - 30 min. video series with accompanying materials. Lively easy to follow videos show a variety of ways to create tasty meals using foods that are already in your pantry, or are inexpensive to buy.
Curriculum Design, Video
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Low Calorie Sweeteners Resource Kit
IFIC Foundation
IFIC put together this packet of resources about low calorie sweeteners. Includes journal articles, handouts, etc.
Booklet, Brochure
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Low Calorie Sweeteners: Their Role in Healthful Eating (2000)
IFIC Foundation
This 2-sided glossy handout provides information about low-calorie sweeteners. Discusses the safety of sweeteners, their use with diabetics, their role in weight loss, and more. Also presents basic information about the different types of sweeteners (acesulfame potassium, aspartame, saccharin, sucralose, polyols).
Brochure
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Mealtime (2000)
Oregon Dairy Council
Make mealtime one of your top priorities. Kids who eat with others are healthier, have better communication skills and do better in school. This resource includes a step-by-step plan of action for making meals a priority, plus four quick recipes.
Brochure
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Mission Nutrition - Cooking for Better Health (2000)
Penn State University / Kansas State University
Designed for use with limited resource audiences to help them prepare healthy foods & snacks. Contains 5 lessons addressing the food groups illustrated by the Food Guide Pyramid. Emphasis on learner participation. Includes handouts, recipes and evaluation tools.
Curriculum Design
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Monthly Nutrition Companion (1997)
American Dietetic Association
Help your clients create a personalized action plan for better health with this food and physical record book. With space to record 31 days of food and activity, this handy guide encourages users to evaluate current habits, set goals and make positive changes for a healthier lifestyle.
Book
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New Conversation with Consumers 2002 Update (2002)
IFIC
This short video shows various clips of consumers giving their point of view on their nutrition knowledge (calories, fat, variety, etc.), their need for specific nutrition tips, reactions to tips created for them, and their ideas for eating better in the future.
Video
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Northeast Regional Food Guide & Seasonal Produce Poster (1996)
Cornell Cooperative Extension
Full color full size poster of the Northeast Regional Food Guide Pyramid & Seasonal Produce Chart. Pyramid features food produced in the Northeast Region.
Display
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Northeast Regional Food Guide Brochure Packet (1997)
Cornell Cooperative Extension
This package of 8 brochures highlights the foods that are produced and processed in the Northeast. All brochures are designed to encourage the use of seasonal regional foods. Includes a Northeast Region Food Guide Pyramid, description of the seasonal availability of foods in the Northeast region, a quiz to access "seasonal eating", tips for becoming a seasonal eater, and a resource guide.
Brochure
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Nutrition and Exercise with Jack the Apple (Five a Day with Jack the Apple) (1999)
Altschul Group Corporation
11 minutes long. It includes a videocassette and a facilitator's guide with lesson plans and activity sheets. Jack the Apple travels with a young girl to the supermarket where he sings a catchy song that identifies many fruits and vegetables and their benefits to the body. The two return home and prepare healthy meals and snacks together. Appropriate serving sizes are reviewed and appealing menu ideas presented. Young viewers will use their imaginations and strengthen their vocabulary.
Video
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Nutrition and Health Campaign for Women (1994)
American Dietetic Association
Provides tips for educating both consumers and professional audiences about the vital role that nutrition plays in women’s health.
Slide Show
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Nutrition and Your Health: Dietary Guidelines for Americans (2000)
U.S. Department of Agriculture
A full-color, 38 page booklet describing the ten Dietary Guidelines for Americans (2000). It describes the guidelines using narratives and graphics, explains their importance, and provides action tips for following the guidelines.
Book, Booklet
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Nutrition Connection (1999)
The Nutrition Company
The purpose of Nutrition Connection is to help students examine the nutrient content of the meals and snacks they eat. It is designed to help students develop an increased awareness of the nutritional adequacy of their diets and the relationship between calories in, calories out, and weight control. Includes the following sections: Nutrition Analyzer, The Energy Analyzer, and The Snack Analyzer.
CD-ROM
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Nutrition Education in Action: Breakfast - A Healthy Way to Start the Day (1997)
New Mexico State University, College of Agriculture & Home Economics
This 55-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach about the importance of eating breakfast in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition Education in Action: Choosing Healthy Snacks (1997)
New Mexico State University, College of Agriculture & Home Economics
This 57-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach about choosing healthy snacks in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition Education in Action: Eating Right & Light (1997)
New Mexico State University, College of Agriculture & Home Economics
This 58-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach about choosing foods that are light and healthy in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition Education in Action: Starting with the Basics (1997)
New Mexico State University, College of Agriculture & Home Economics
This 40-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach the basics needed to prepare a recipe in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition Education in Action: The Food Guide Pyramid (1997)
New Mexico State University, College of Agriculture & Home Economics
This 34-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach about the Food Guide Pyramid in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition Education in Action: Understanding Food Labels (1997)
New Mexico State University, College of Agriculture & Home Economics
This 30-minute video is one of eighteen in the Nutrition Education in Action series. The video is designed to help nutrition educators teach about reading food labels in a hands-on, learner-centered manner. Michigan State's "Eating Right is Basic" flip chart of the same name is discussed page by page.
Video
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Nutrition: Fact vs. Fad - Setting the Record Straight (2000)
Wheat Foods Council
Brochure addresses the nutritional facts about fad diets. It offers sensible suggestions for long term weight loss based on the principles of the USDA Food Guide Pyramid. It provides a brief chart comparing 4 fad diets to the Food Guide Pyramid with regards to their respective premise, missing nutrients, health implications, validity and dietary recommendations.
Brochure
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Nutrition: Fact vs. Fad Poster (2000)
Wheat Foods Council
Full color poster featuring a chart comparing the USDA Food Guide Pyramid to 4 current fad diets. It compares their respective premises, missing nutrients, negative health implicaitons, validity and dietary recommendaitons. It also features the USDA Food Guide Pyramid.
Display
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PDR for Nutritional Supplements (First Edition) (2001)
Sheldon Hendler, Ph.D., M.D. (Physicians' Desk Reference)
Reference book contains over 200 monographs covering nearly 1,000 nutritional products. Each monograph includes a summary of significant clinical research, all the practical issues encountered during routine use, from proper dosage to crucial precautions. Each monograph includes up to 11 standard precautions. Following the indices there is an extensive full color product identification guide (photos). Tables providing information useful in comparing combination products are also included.
Book
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Penn State Nutrition Science Lab Experiments and Pen-and-Paper Activities (1994)
Penn State Nutrition Center
Inside the package are laboratory experiemnts and activities developed by the Penn State Nutrition Center, including acid/base indicators in food, anatomy of a hot dog, body composition estimation, bomb calorimetry, digestion, enzyme investigation, osmosis/diffusion, isolation of caffeine, testing for vitamin C in beverages, iron in breakfast cereals, carbohydrate lab, etc.
Curriculum Design, Display
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Planet Nutrition (1999)
The Nutrition Company
Planet Nutrition will enable students explore the fat, sodium, sugar, and fiber content of their diets. It also helps them become aware of the relationship between dietary intake, health behaviors, and the development of disease. Includes the following sections: Fats of Life, Salt of the Earth, Sweetie Pie, and Fiber Facts.
CD-ROM
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Pyramid Plus - Food Chart (1999)
Oregon Dairy Council
This colorful, engaging food chart incorporates the conceptes of the Food Guide Pyramid, nutrient density, serving size information and offers tips for choosing a healthy diet.
Brochure
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Quick and Easy Low-Fat Cooking (1998)
American Dietetic Association & StayWell
Answers common questions about low-fat eating. Includes participant handouts.
Video
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Quick Meals for Healthy Kids and Busy Parents (1995)
Sandra Nissenberg, Margaret Bogle, and Audrey Wright
Over 140 tasty recipes for breakfast, lunch, dinner, desserts, and snacks. Includes timesaving ideas for organizing grocery shopping and the kitchen.
Book
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Save Your Child from the Fat Epidemic (1999)
Gayle Povis Alleman
This book is an effort to give busy parents knowledge, ideas, and strategies to help them develop eating and activity habits in their children that promote lifelong health.
Book
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Secrets of Feeding A Healthy Family (1999)
Ellyn Satter
This book completes Ellyn Satter's trilogy of child nutrition books and begins to build the bridge to her writing about adults and their eating. This book is about how to get a meal on the table, and feed ourselves as well as our children. It emphasizes variety and satisfaction in menu planning and cooking and aims to help families rediscover the joy and security of enjoying good food.
Book
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Setting the Record Straight - the Truth about Fad Diets (2000)
Wheat Foods Council
This tool kit is a collection of items health professionals can use to communicate the importance of balanced eating and help debunk fad diets. Promotes the health benefits of the Food Guide Pyramid and U.S. Dietary Guidelines. Includes a Fad diet time line poster/handout;Fad diet book review; Fad diet comparisons; Fad diet guest column for publication, presentation handouts and posters.
Booklet, Display
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Shop Smart! Supermarket Shopping in the 1990's (1997)
Linda Gossett, University of Idaho, Cooperative Extension Service
Shop Smart is a 30 minute class describing supermarket advertising for food consumers with limited resources. It contains a scripted overhead presentation as well as a supportive video (12 minutes), handouts and presentation tips.
Curriculum Design, Video
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Sisters in Health: A Nutrition Program for Women (1999)
Tracy J. Farrell and Carol M. Devine
Sisters in Health aims to encourage women, especially those with limited resources, to eat and enjoy more fruits and vegetables. Designed as a flexible series of six 90-minute meetings for groups of approximately ten women. Participants enjoy learning as they cook and talk together, sharing their skills and experiences.
Curriculum Design
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Snacks - Homemade For Health (Cooking for Lower Cancer Risk) (2003)
American Institute for Cancer Research
This brochure tells readers how to snack for lower cancer risk and weight control. It explains why most commercial snack foods leave you feeling hungry for more. You'll find strategies for healthy snacking and simple ideas for low-fat snacks that contribute to the recommended 5 or more daily servings of fruits and vegetables. Includes 15 recipes for snacks such as Strawberry Kiwi Smoothie and Tomato and Red Pepper Dip.
Brochure
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Someone’s in the Kitchen with Mommy (1998)
Elaine Magee
More than 100 easy recipes and fun crafts for parents and children ages 2-6.
Book
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Supermarket Nutrition - Shopping for Good Health (1999)
American Dietetic Association & StayWell
Teaches savvy shopping skills, including how to use the Food Guide Pyramid, read a label and find low-fat alternatives for favorite foods. Includes participants' guides.
Video
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Supermarket Safari: A Video To Help Students get the Best Value for their Food Dollar (1994)
Pineapple Appeal
The objectives of this 22-minute video are to (1)teach basic consumer management skills before and during the shopping experience, (2) introduce floor plans and departments to students, (3) discuss food values, and (4) present meal planning concepts.
Video
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Teaching Adults About Nutrition (Video) (1997)
USDA / NMSU Cooperative Extension
Teaching Adults About Nutrition is an instuctional video for nutrition educators. This video is not intended to teach nutrition information, instead it is used to teach educators how to present nutrition information using the most effective strategies. Examples of correct and incorrect techniques are demostrated that clearly show educators the importance of developing presentation skills.
Video
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The 2000 Dietary Guidelines For Americans (2001)
Evers, William D, Ph.D., RD and Hanley, Erin E, RD
This CDROM explains the history and rationale behind the new 2000 Dietary Guidelines for Americans. Two powerpoint slideshow presentations, intended for educators and the public audience, 10 supplementary handouts, pre and post evaluations for presentation, posters, student activites, and further resources are included. Also includes ABC's of health: Aim for fitness, Build a healthy Base, and Choose sensibly.
CD-ROM, Slide Show
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The ABC's of Healthy Living (2002)
Texas Department of Human Services, Special Nutrition Programs
This training package was developed based on the Dietary Guidelines for Americans, 2000. It includes a videotape (22 minutes), overview which includes a timeline, goal and objectives for a 2 1/2 to 3 hour training session, trainer notes, list of resources, and camera ready handouts and forms.
Curriculum Design
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The American Dietetic Associations’ Complete Food & Nutrition Guide (1996)
Roberta Larson Duffy
Focuses on a healthful diet for all stages of life. It describes nutrition and health concepts in clear, straightforward language, and has many useful charts, graphs, and illustrations.
Book
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The Cook's Helper
University of Nebraska Cooperative Extension, Nutrition Education Program
This book contains recipes ranging from appetizers & beverages to cakes, cookies & candy. Also includes a nutrition facts label for the recipes as well as helpful cooking tips, food quantities for large servings, and a glossary of cooking terms .
Book
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The DASH Diet (2001)
National Institutes of Health
This booklet, based on research findings, tells about high blood pressure, and how to follow the DASH diet and reduce the amount of sodium you consume. It offers tips on how to start and stay on the eating plan, as well as a week of menus and some recipes.
Booklet
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The Essential Guide to Nutrition & The Foods We Eat (1998)
Jean Pennington
Provides the nutritional values for 2,500 common foods. Nutritional information for brand-name packaged foods, fast foods, fruits, and vegetables are all included in easy-to-read tables. Includes values for calories, fat, sodium, and much more.
Book
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The Food Guide Pyramid (1996)
United States Department of Agriculture, Center for Nutrition Policy and Promotion
This 30-page booklet introduces The Food Guide Pyramid. Includes information about serving sizes, fats, cholesterol, sugars, salt and sodium. Also includes a section you can fill out to rate your diet. (Home and Garden Bulletin 252).
Brochure
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The Food Guide Pyramid (Spanish version) (2003)
United States Department of Agricultrue, Center for Nutrition Policy and Promotion
This 30-page booklet introduces The Food Guide Pyramid. Includes information about serving sizes, fats, cholesterol, sugars, salt and sodium. Also includes a section you can fill out to rate your diet. (Home and Garden Bulletin 252-S).
Brochure
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The Healthy Body - Over 50 Fun Activities and Delicious Recipes for Kids (1999)
Joan D’Amico and Karen Eich Drummond
Contains over 50 safe and easy recipes and activities addressing the crucial role that diet and exercise play in the development of heart, blood, bones, muscles, skin, teeth, and the nervous and digestive systems.
Book
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The Healthy Weigh - A Practical Food Guide (1991)
American Dietetic Association
Contains information on weight loss & recipes and menus.
Book
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The New American Plate - Comfort Foods - Recipes for a healthy weight and a healthy life (2002)
American Institute for Cancer Research
It is one brochure among the New American Plate brochure series. It teaches what comfort foods are, proportion, portion size, adjusting comfort foods for health, and sensational substitutions. Recipes are provided at the end of the brochure.
Brochure
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The New American Plate - for Breakfast - Recipes for a healthy weight and a healthy life (2002)
American Institute for Cancer Research
It is one brochure among the New American Plate brochure series. It teaches traditional American breakfast, New American Plate breakfast, weight control, and portion size. Recipes are provided at the end of the brochure.
Brochure
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The New American Plate - Meals for a healthy weight and a healthy life (2002)
American Institute for Cancer Research
It is one brochure among the New American Plate brochure series. It teaches proportion (what's on the New American Plate) and portion size. Recipes are provided at the end of the brochure.
Brochure
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The New American Plate - One-Pot Meals - Recipes for a healthy weight and a healthy life (2002)
American Institute for Cancer Research
It is one brochure among the New American Plate brochure series. It teaches making changes, portion size, sizing up the portions on your plate. Recipes for one-pot meals are provided at the end of the brochure.
Brochure
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The New American Plate - Veggies - Recipes for a healthy weight and a healthy life (2002)
American Institute for Cancer Research
It is one brochure among the New American Plate brochure series. It teaches selecting, storing, cooking, seasonings, and sauces. Recipes are provided at the end of the brochure.
Brochure
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The New American Plate CD (2002)
American Institute for Cancer Research
This a comuterized slide presentation which can be used by public health educators to reduce obesity and chronic disease. It is ideal for lunch-hour sessions.This program can help you cliarify the misguided beliefs about eating. It teaches how to make the transition to meals that contain 2/3 plant-based foods and 1/3 or less animal-based foods.
CD-ROM
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The New American Plate place mat (2002)
American Institute for Cancer Research
The New American Plate place mat shows how to make the transition to meals that contain 2/3 plan-based foods and 1/3 or less animal-based foods. People can look at the proportion of foods on the place mat and compare it to their meals.
Display
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The New American Plate place Serving Size Finder (2002)
American Institute for Cancer Research
The New American Plate serving size finder teaches how to make the transition to meals that contain 2/3 plan-based foods and 1/3 or less animal-based foods. People can look at the proportion of foods on the serving size finder and compare it to their meals.
Display
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The New American Plate poster (2002)
American Institute for Cancer Research
The New American Plate poster shows how to make the transition to meals that contain 2/3 plan-based foods and 1/3 or less animal-based foods. People can look at the proportion of foods on the poster and compare it to their meals. Serving sizes are provided at the bottome fo the poster.
Display
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The New American Plate: Meals for a Healthy Weight and a Healthy Life (2000)
American Institute for Cancer Research
The New American Plate is not a short-term "diet" for weight loss, but a new approach to eating for better health. It emphasizes the kinds of foods that can reduce risk of disease, and shows how to enjoy all foods in sensible proportions. Includes poster and healthy recipes.
Brochure
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The NUTRITIONtracker - Serious Magnet Fun (1997)
Kathleen Logan / MAGNAtracker Company
The USDA/DHHS Food Guide Pyramid that Sticks to the Fridge, with 28 Colorful Photographic Food Magnets to Keep track of Your Balanced Nutrition.
Game, Display
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The Practical Guide - Identification, Evaluation, and Treatment of Overweight and Obesity in Adults (2000)
National Institutes of Health / National Heart, Lung & Blood Institute / North American Assoc. for the Study of Obesity
Designed for physicians, nurses and dietitians. Based on the Evidence Report released by NHLBI Obesity Education Initiative in 1998. Describes how to and provides the tools necessary to assist overweight and/or obese patients permanently lose weight.
Booklet, Brochure
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The Science Chef (1995)
Joan D’Amico and Karen Eich Drummond
Contains over 100 fun, easy to perform cooking projects. Each chapter explores a different science topic by providing a scientific experiment followed by a related recipe.
Book
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The Supermarket Guide (1997)
American Dietetic Association
More than just a guide to low-fat and fat-free items, this book gives tips on reading labels, comparison shopping, choosing foods that fit a healthful eating plan, selecting quality foods, keeping food safe and stretching food dollars.
Book
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The WATERtracker (1996)
The MAGNAtracker Company
Magnetized "water glass" and 10 high quality circular "ice cube" magnets. Encourages proper hydration or could be used to restrict liquid consumption if medically necessary.
Game, Display
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The Youth Curriculum Sourcebook : A Guide for Developing Nutrition Education Programs for Youth Ages 6 - 11 (2001)
University of Wisconsin
A guide for developing nutrition education programs for youth ages 6 to 11. Includes topics on nutrition, food safety, fitness, and consumer issues. It is based on the cooperative and experiential learning theory. The Sourcebook includes program planning tips, leader training guidance, program planning worksheets and teaching resources, evaluation tools, background for leaders and 7 activity sections.
Curriculum Design
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Thematic Unit - Food and Nutrition (2000)
Teacher Created Materials, Inc.
Curriculum contains a whole language thematic unit. Its 80 pages are filled with a wide variety of lesson ideas and activities designed for use with children at the primary level. It features 3 books: Making Vegetable Soup; Bread Bread Bread, and Gregory the Terrible eater. Themes are connected to the curriculum in language Arts, Science, Math, Social Studies, Art and Life Skills. Culminating Activities and Unit Management ideas are included.
Curriculum Design
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This Is Your Life: A Teacher's Activity Guidebook for Hands-On Health! The Activity Guidebook for Working with Teens (1999)
Barbara Storper & Foodplay Productions
This Activity Guidebook is designed to help middle and high school boys and girls improve their eating, exercise, and health habits and foster self-esteem. Can be used separately or as an accompaniment to the "This Is Your Life" theater show or Video Kit.
Book, Curriculum Design
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Using the Dietary Guidelines for Americans (2000)
United States Department of Agriculture
A full-color brochure describing the ten Dietary Guidelines for Americans (2000).
Brochure
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Using the Food Guide Pyramid: A Resource for Nutrition Educators
U.S. Department of Agriculture, Food, Nutrition, and Consumer Services, Center for Nutrition Policy and Promotion
This publication provides information to assist nutrition educators in helping their audiences use the Food Guide Pyramid to plan and prepare foods for a healthy diet. It reviews the objectives set in developing the food guide and illustrates their impact on the application of the guide to planning menus. Also includes recipes and menu tables. It includes the 1995 Dietary Guidelines for Healthy Americans, not the 2000 version.
Booklet
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Using The Food Guide Pyramid: A Resource for Nutrition Educators (1998)
Anne Shaw, Lois Fulton, Carole Davis, Myrtle Hogbin
The publication reviews the objectives set in developing the food guide and illustrates their impact on the application of the guide to planning menus. It describes how to count up servings from the food groups in menus for a day's diet, how mixed foods and recipe items contribute to food group servings, and how to adapt a single menu for individuals who have different calorie and nutrient needs. Probelms and limitations encountered in planning the menus are also pointed out.
Curriculum Design
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Weighing In On Fad Diets - Balanced advice on protein and weight control (2000)
National Pork Producers Council
The reference piece in this kit addresses high protein / low carbohydrate diets. Provides perspective and suggestions for establishing balanced food choices. Recommendations are based on guidelines form the National Institutes of Health. Includes reproducible handouts entitled: The role of Protein; Losing Weight & Keeping it Off; Simple Moves for Muscle Toning and Food choices & Fitness for Kids.
Booklet
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Winding Up, Not Down to Mid-Life Curriculum (1998)
Rutgers Cooperative Extension
Curriculum was developed to provide individuals age 40 - 60 an opportunity to examine key issues in the areas of personal development, interpersonal relations, health, nutrition and fitness, and financial management.
Curriculum Design
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Women’s Nutrition for Healthy Living (1997)
Susan Calvert Finn
Tips to help women eat healthfully and preventatively. Addresses the unique nutritional needs of women and the diseases for which they are most at risk.
Book
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Young People’s Healthy Heart Lesson Plans
Young People’s Healthy Heart Program
This healthy heart curriculum focuses on nutrition and physical activity to help elementary students develop and practice positive lifelong habits.
Curriculum Design
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yourSelf - Middle School Nutrition Education Kit for Teachers (1998)
USDA Team Nutrition
Curriculum provides information about the relationship of food, nutrition, growth, and health in a appealing way. Designed to help 7-8 graders make smart choices about eating and physical activity. Includes video, visuals, lunchroom link suggestions and handouts.
Curriculum Design, Video, Display
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