|
|
 |
Library Materials - General Food Science
Listed Alphabetically by Title
A Teacher's Guide - Family, Food, and Society (1996)
Wisconsin Department of Public Instruction
This book provides a way to communicate with others about family and consumer education. It is intended for use in dialogue among classroom teachers, teacher educators, administrators, and community members to help them communicate and reach a shared understanding about the family-focus approach to curriculum, instruction, and assessment; recognize the significance of food-related concerns of the family; and appreciate the unique contribution family and consumer education can make to learning.
Book
|
|
|
Bill Nye the Science Guy: Nutrition/Populations (1996)
Disney Educational Productions
The video indicates nutrition diary, and multiplicity. This Disney Video also shows more interesting stuff to do.
Curriculum Design, Video
|
|
|
Food Preparation (1914)
Wanda Koszewksi, Amy Sutton
This book describes what a well written recipe should include, the steps to follow when using a recipe, the proper method used in measuring ingredients, abbreviations, ingredient substitutions, measuring equivalents, and the functions of baking ingredients, handling food safety, hazards in the kitchen, creating meals. This book will help you to develop the skills and knowledge to make good, nutritious food safely.
Booklet
|
|
|
Food Science 4H Food Curriculum (Leaders & Members Guide) (1997)
University of Illinois Cooperative Extension Service
This 4-H Foods curriculum emphasizes the structure and composition of foods and how food changes, including changes that take place during food preparation. Designed for youth ages 9 and older. The primary activity in each session is an experiment but uses kitchen equipment and does not involve dangerous chemicals or techniques. Although there are no recipes in the project, there is an experimental result or related food that can be used as a snack for each session. Leader & Member Guide.
Book, Booklet, Curriculum Design
|
|
|
Food Science: Kitchen Mysteries Revealed (2000)
Learning Seed
This video illustrates that science lives in the kitchen and on the dinner table as well as the laboratory. Answer questions like Why do we whip cream and beat eggs? and Why do onions cause tears? 22 minute video.
Video
|
|
|
Get Fresh! At Your Farmers Market (apples broccoli, potatoes, and squash) - English versoin (2001)
NYS Department of Agriculture and Markets; NYS Department of Health; Cornell Cooperative Extension and Division of Nutrition Sciences; NYS Colleges of Human Ecology and Agriculture and LIfe Science, Cornell University.
A 54-minute English version tape features apples, potatoes, broccoli, and squash available at farmers' markets and includes 1) people using FMNP checks at local farmers' markets, 2) food grown on local farms, 3) hosts giving tips for selecting, storing, and preparing the featured fruit or vegetable, 4) parents involving children in food preparation, and 5) families eating together. This is ideal for prolonged play in waiting rooms and as suitable for playing a single show in a classroom setting.
Video
|
|
|
Get Fresh! At Your Farmers Market (apples broccoli, potatoes, and squash) - Spanish versoin (2001)
NYS Department of Agriculture and Markets; NYS Department of Health; Cornell Cooperative Extension and Division of Nutrition Sciences; NYS Colleges of Human Ecology and Agriculture and LIfe Science, Cornell University.
A 55-minute Spanish version tape features apples, potatoes, broccoli, and squash available at farmers' markets and includes 1) people using FMNP checks at local farmers' markets, 2) food grown on local farms, 3) hosts giving tips for selecting, storing, and preparing the featured fruit or vegetable, 4) parents involving children in food preparation, and 5) families eating together. This is ideal for prolonged play in waiting rooms and as suitable for playing a single show in a classroom setting.
Video
|
|
|
Get Fresh! At Your Farmers Market (peaches, kale, carrots, cabbage) - English versoin (2001)
NYS Department of Agriculture and Markets; NYS Department of Health; Cornell Cooperative Extension and Division of Nutrition Sciences; NYS Colleges of Human Ecology and Agriculture and LIfe Science, Cornell University.
A 54-minute English version tape features peaches, kale, carrots, cabbage available at farmers' markets and includes 1) people using FMNP checks at local farmers' markets, 2) food grown on local farms, 3) hosts giving tips for selecting, storing, and preparing the featured fruit or vegetable, 4) parents involving children in food preparation, and 5) families eating together. This tapes is ideal for prolonged play in waiting rooms and as suitable for playing a single show in a classroom setting.
Video
|
|
|
Get Fresh! At Your Farmers Market (peaches, kale, carrots, cabbage) - Spanish versoin (2001)
NYS Department of Agriculture and Markets; NYS Department of Health; Cornell Cooperative Extension and Division of Nutrition Sciences; NYS Colleges of Human Ecology and Agriculture and LIfe Science, Cornell University.
A 55-minute Spanish version tape features peaches, kale, carrots, cabbage available at farmers' markets and includes 1) people using FMNP checks at local farmers' markets, 2) food grown on local farms, 3) hosts giving tips for selecting, storing, and preparing the featured fruit or vegetable, 4) parents involving children in food preparation, and 5) families eating together. This tapes is ideal for prolonged play in waiting rooms and as suitable for playing a single show in a classroom setting.
Video
|
|
|
Getting Into A Food Mood - Communicating Food Issues (1996)
National 4-H Council
Getting Into A Food Mood: Communicating Food Issues is a leaders guide to help teach children and youth about where our food comes from, how we view it, and how we are assuring that future populations will be fed. It is intended to be used with participants ages 8 - 15 (grades 3 - 10) in a classroom or non-formal learning situation, such as a 4-H club meeting.
Curriculum Design
|
|
|
Nasco Food Science Handbook (2000)
Betty Wedman / Learning Zone
A reproducible handbook that will give middle school and junior high students a greater understanding of the foods they eat each day. Students learn scientific concepts and related theories of food preparation and processing, and recognize the principles of chemistry and physics that occur in recipe development and food preparation. 36 page,softcover. Great for family and consumer science teachers.
Book
|
|
|
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
|
|
|
Present Knowledge in Nutrition; Eighth Edition (2001)
Barbara A. Bowman and Robert M. Russell (editors)
This text includes chapters on energy physiology, macronutrients, fat and water soluble vitamins, minerals and trace elements, and nutrition and the life cycle. It also includes chapters on physiology and pathophysiology and nutrition and chronic disease such as obesity, diabetes, and osteoporosis. International nutrition including food insecurity and hunger, and emerging issues in nutrition such as food safety are also discussed. The writing style is scientific and detailed.
Book
|
|
|
Teaching Snacks - Snacktime Learning Opportunities (1994)
Gayle Bittinger
Recipes in this blooklet makes it easy for parents to teach children about shapes, colors, letters, math, science, opposites, self-esteem, cooperation, and stories.
Booklet
|
|
|
THE UNITED STATES COOKBOOK (2000)
Joan D'Amico and Karen Eich Drummond
The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each state's history and traditions, and yummy recipes you can cook yourself. What a great way to stuff you face - and fee your brain - at the same time!
Book
|
|
|
If you would like to borrow an item from the NIRC library, please
click on the Borrow icon next to the item.
If you are a Pennsylvania Cooperative Extension Agent,
teacher or health professional, you may borrow items
directly from the NIRC library. For others in Pennsylvania,
please contact your local Cooperative Extension Service.
Click here
for a map with links to
Pennsylvania Cooperative Extension offices
in each county.
You can borrow up to 10 items during a single session.
You have not yet borrowed any items during this session.
|
