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Library Materials - Foodservice
Listed Alphabetically by Title
Cooking with Kids - A Nutrition, Foods, and Mealtime Program for Grades Pre K - 6 (1997)
Nutrition Education Services / Oregon Dairy Council
Cooking with Kids is part of a national campaign entitled "Resetting the American Table: Creating a New Alliance of Taste and Health". It is designed to help elementary age children experience the positive social, psychological, and nutritional values of eating together with family and friends. The curriculum includes instructions and guidelines for setting up a cooking class/event for children and their parents. Recipes, handouts, equipment lists, parent letters, mealtime guides.
Booklet, Brochure, Display
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Eat Smart School Nutrition Program Guide - A guide for food service directors, managers, and cooks in elementary school (1998)
University of California, San Diego and Griffin Publishing Group, Inc.
This program is the name of the school food service component that was tested in the Child and Adolescent Trial for Cardiovascular Health (CATCH). This program can be implemented in school cafeterias as well as central kitchen food service operations. By participating in this program, you will be directly involved in reducing the amount of fat and sodium in school meals. Eat Smart involves menu planning, food purchasing, food preparation, and marketing.
Curriculum Design
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Feast on Phytochemicals (1999)
Eve Lowry
It is a collection of high-nutrient, low-fat, whoel-grain plant-based, absolutely delicious, extensively kitchen tested and approved by family and friends recipes. Many of the recipes in this book appear in a CD called Phytochemicals published by NutriVisuals.
Book
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Food Buying Guide for Child Nutrition Programs (2001)
USDA Food and Nutrition Service
This Guide will help you or your purchasing agent buy the right amount of food and buy it most economically whether you use one of the food-based or the nutrient standard menu planning approaches. For the food-based menu planning options, it will help you determine the specific contribution each food makes toward the meal pattern requirements. In addition, with yield data for more than 1200 food items, this guide can provide idea for adding new foods or new forms of familiar foods to your menus.
Curriculum Design
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Healthy Farms, Healthy Kids: Evaluating the Barriers and Opportunities for Farm-to-School Programs (2001)
Andrea Azuma & Andrew Fisher / Community Food Security Coalition
Explores in-depth the opportunities and barriers related to school food services purchasing food from local farmers. Highlights 7 case studies of successful farm-to-school programs and describes other on-going efforts.
Booklet
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Healthy School Meals ... Healthy Kids! A Leadership Guide for School Decision-Makers. (1997)
USDA Team Nutrition
This leadership guide provides information to school decision-makers on using materials and resources developed by the U.S. Department of Agriculture and describes Team Nutrition, an implementation plan to support schools in implementing the new policy, provide state-of-the-art nutrition education to children and families, and training and technical assistance for food service personnel.
Booklet
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Home Food Safety - It's in Your Hands (2000)
American Dietetic Association
This kit contains consumer eudcation home food safety borchures press kit materials reproducible slicks of the "Home Food Safety...It's in Your Hands" campaign messages (4) a new nutrition fact sheet the ADA position paper on food safety and both the refigerator magnet and bookmark supporting the campaign. Kit resembles a white cutting board.
Booklet, Brochure, Display
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Kitchen Fundamentals - Common Tools & Terms (Video) (2000)
Learning Zone
This is a video that teaches the basic techniques used in food preparation. Two 20 min. segments designed for use with children Grade 6 through adults. The video features a professional chef.
Video
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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
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School Foods Tool Kit: A Guide to Improving School Foods & Beverages (2003)
Center for Science in the Public Interest (CSPI)
This kit is designed to help parents, health professionals, community groups, teachers, and school administrators improve the nutritional quality of the meals, snacks and drinks available to students. Includes model policies, fact sheets, advice about how to influence school decision makers and build support for change, and sample letters, flyers and other model materials. Also includes descriptions of schools that have made positive changes to their school foods.
Booklet
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Serving It Safe: A Manager’s Tool Kit (1996)
USDA Team Nutrition
A comprehensive 239-page food service safety and sanitation training package. It contains a teacher’s manual, teaching aids, case studies and group activities. A colorful poster summarizes key points, and an interactive training is also included on CD-ROM and diskettes.
Curriculum Design
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Team Nutrition Calendar Companion (1997)
USDA Team Nutrition
This is a companion piece to our Activity Calendar and is designed to help plan and conduct monthly activities. The Calendar Companion is a handy resource for: lesson plans and activities, information about supporter organizations and events and contests that promote nutrition and health, recipes for school and home, food service tips, and reproducible information for parents.
Curriculum Design
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Team Nutrition School Activity Planner (1995)
USDA Team Nutrition
A guide designed to involve Supporters with Team Nutrition School Leaders in planning activities. It includes activity suggestions and reproducible materials that can be personalized, copied and distributed to children and parents.
Booklet
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Teens Eating for Energy & Nutrition Curriculum (2001)
University of Minnesota
School based behavioral intervention program for 7th & 8th Grade. Curriculum stresses cancer risk reduction focusing on increasing consumption of fruits and vegetables and low fat foods. Includes a video and audio tapes. Classroom activities include food records, games, station activities, label reading, goal setting and behavior modification. Utilizes teen peer leaders.
Curriculum Design, Video
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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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Training Guidelines for Healthy School Meals (1996)
USDA Team Nutrition
A 19-page publication offering recommended topic areas, content and tools for training school food service personnel at several levels: director, manager, food production staff and general assistant.
Booklet
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