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Library Materials - Breads, Cereals, Rice, Pasta, and Potatoes
Listed Alphabetically by Title
An August Game - A Farm Alphabet (1997)
Jana Paulson / Berry Books Ltd.
Through Strawberry's (a scarecrow) wisdom, grace, charity and kindness, all the farm and country characters in the small world around Berryfield Farm learn of the magnitude and magnificence of agricutlture. Her teachings are simple, yet they reveal the vast complexity found on the average farm. This book is a Farm Alphabet Story. Full color, small lively story book. Part of a full series of Berry Books owned by the NIRC.
Children's Book
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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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Berry Country 1 Coloring Book (1997)
Berry Books Ltd.
Through Strawberry's (a scarecrow) wisdom, grace, charity and kindness, all the farm and country characters in the small world around Berryfield Farm learn of the magnitude and magnificence of agricutlture. Her teachings are simple, yet they reveal the vast complexity found on the average farm. This is a coloring book. Part of a full series of Berry Books owned by the NIRC.
Children's Book
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Bread Around the World: A Complete Thematic Unit (1995)
JoEllen Moore
This cross-curricular, thematic unit on bread contains social science, health, and science information for both teachers and students. This unit also contains activities designed to help students explore their creativity and to think critically. In addition you will find: bulletin board ideas, center set-up, bibliography, and patterns and forms.
Curriculum Design
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Bread, Bread, Bread (1989)
Ann Morris
Bread is a food enjoyed by people in all parts of the world. Its many shapes, sizes, textures, and colors are as varied as the people who eat it. This photographic round-the-world tour provides a glimpse into the rich variety of world cultures, as well as an informative look at an important food that everyone agrees is as necessary as water and air. Utilized in the Thematic Unit - Food & Nutrition curriculum.
Book, Children's Book
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Carbohydrates: What You Need to Know (1998)
American Dietetic Association
Here's a book that will clear up the confusion about carbohydrates. What are they? Why do we need them? How do carbohydrates affect weight, mood and physical performance? And which foods are sources of carbohydrates? This book will help consumers understand the role of carbohydrates in diet and health and guide them in planning a healthful diet.
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's Handbook: Low-Fat Quantity Food Preparation (1993)
The American Dietetic Association
This handbook was developed by the Food Professionals Working Group of Project LEAN (Low-fat Eating for America Now) for use and quick reference by chefs and cooks. It addresses nutrition concepts, menu planning, recipe modifications, purchasing, kitchen techniques, and marketing.
Booklet
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Cooking Up The Pyramid: An Early Childhood Nutrition Curriculum (1993)
Katherine M. Brieger, MA, RD, CDE
Designed for teachers of preschool and early elementary age children (3 - 8 years). Specifically considers the needs of children from migrant farmworker families and other children in poverty. Overall, curriculum addresses obesity, growth retardation, hunger, iron deficiency anemia and dental disease. Background information, objectives, activities, recipes, material needed, handouts and bi-lingual parent newsletter (10 total) is provided for each unit.
Curriculum Design
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Dietary Guidelines for Americans: Get On The Grain Train (2002)
United States Department of Agriculture, Center for Nutrition Policy and Promotion
This 4-page brochure provides information about whole and refined grains, number of servings needed per day, and serving sizes. (Home and Garden Bulletin 267-2).
Brochure
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Easy Lowfat Cooking: Pasta, Rice and Bread (1995)
National Health Video
Low fat cooking techniques are presented, focusing on pasta, rice and bread.
Video
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Everybody Bakes Bread (1996)
Norah Dooley
The author evokes the warmth of a friendly, international neighborhood and includes recipes for each of the seven types of breads the families bake. The book is full of full color, cozy pictures that capture the faces found in the multiethnic neighborhood. Somehow a rainy Saturday becomes special thanks to an errand and many different types of breads.
Book, Children's Book
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Expanded Food and Nutrition Education Program (EFNEP) English Handouts (1994)
University of Wisconsin, Michigan State University, Washington State University and Purdue University by Barbara Willenberg, Karla Hughes, Sharon Gann and Karen Elliott
Black and White, copy ready, English handouts designed for use with the curriculum entitles "EFNEP Lessons". Curriculum designed for use by nutrition educators with low income resource stressed audiences. See EFNEP Lessons available from the NIRC for further description of curriculum.
Curriculum Design
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Expanded Food and Nutrition Education Program (EFNEP) Lessons (1994)
University of Wisconsin, Michigan State University, Washington State University and Purdue University by Barbara Willenberg, Karla Hughes, Sharon Gann and Karen Elliott
Curriculum designed for use by nutrition educators with low income or resource stressed audiences. Twenty-one lessons introducing the EFNEP program and addressing cooking skills, food choices, meal planning, resource management, food safety, the Food Guide Pyramid, low fat cooking, prenatal nutrition, infant and child nutrition, gardening basics, and food preservation. Similar, if not identical to, the Eating Right is Basic 2 curriculum currently in use with Pennsylvania EFNEP.
Curriculum Design
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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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Exploring the Food Pyramid with Professor Popcorn (2002)
Purdue Extension
Professor Popcorn is divided into six lessons for elementary children, each focusing on how to use the Food Guide Pyramid to make smart food choices. Each lesson is 30 to 60 minutes in length involving instruction, demonstration, and hands-on activity. The entire program is presented in six weeks.
CD-ROM
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Food Guide Pyramid: A Guide for Preschoolers' Daily Food Choices (1996)
Kansas State University, Cooperative Extension Service
This is a small poster that shows each level of the food guide pyramid. It gives examples of foods in each group and indicates a child-size serving for each.
Display
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Food, Fun, and Reading - Pre-kindergarten - Grade 2 Nutrition & Literacy Education Program (2000)
University of Vermont Extension
A nutrition & literacy program for PreK - Grade 2 children. Children learn about food & nutrition by having children's storybooks with food-related themes read to them and then participating in hands-on activities. Encourages children to expand the variety in their diets, add more fruits & vegetables and grains to their diet and construct a diet lower in fat and sugar.
Curriculum Design
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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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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 Education in Action: The Bread, Cereal, Rice & Pasta Group (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 the bread, cereal, rice and pasta group 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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Potatoes - What's for Lunch (1998)
Claire Llewellyn
Part of a first science series that tells the story of different types of food. Using clear text and striking photographs, this series traces the journey that different foods make from their origins to the table.
Children's Book
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Potatoes On Tuesday (1995)
Dee Lillegard, Illustrated by David McPhail
Level 1 book from the Let Me read Series uses simple text for each day of the week starting with cabbage on Monday through stew on Saturday. For ages 2-5.
Book, Children's Book
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Rice - Grain of the Ancients (1996)
Marcia Eames-Sheavly / Cornell Cooperative Extension
This 36 page booklet designed for use with youth ages 9 - 12 (4H programming) explores rice growing through the letters of an imaginary pen pal named Lanlan Chen in northern China. By reading her stories and the stories and poems of others and by doing the activities (9), children will get to know more about rice and come to understand why it is so important to the people of Southeast Asia. Activities can be modified for older or younger children.
Booklet
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Rice - What's for Lunch (1998)
Pam Robson
Part of a first science series that tells the story of different types of food. Using clear text and striking photographs, this series traces the journey that different foods make from their origins to the table.
Children's Book
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Spanish Language Nutrition Program (1994)
Adapted for Missouri Use from University of Wisconsin, Michigan State Universtisy, Washington State University and Purdue University
Black and White, copy ready, Spanish handouts designed for use with the curriculum entitled "EFNEP Lessons". Curriculum designed for use by nutrition educators with low income resource stressed audiences. See EFNEP Lessons available from the NIRC for further description of curriculum.
Curriculum Design
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Staying Well - Teaching Tools for Older Adults (1997)
Ohio Department of Aging, the Ohio Department of Health, the Ohio State University Extension and Ross Products Division of Abbott Laboratories
Staying Well contains empowering lessons that address common medical conditions, dental health, drug issues, importance of dietary variety, alcohol, budgeting, socialization, weight gain or loss and overcoming obstacles to shopping, cooking and eating healthfully. It contains intervention activities for older adults complete with lesson plans, challenges, activities, promotional incentives, handouts and much more.
Curriculum Design
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Strawberry Plays It Safe (1999)
Soni Ware / Berry Books Ltd.
Through Strawberry's (a scarecrow) wisdom, grace, charity and kindness, all the characters in the small world around Berryfield Farm learn of the magnitude and magnificence of agricutlture. Her teachings are simple, yet they reveal the vast complexity found on the average farm. This book focuses on farm safety and includes many new characters. Full color, small lively story book. Part of a full series of Berry Books owned by the NIRC.
Children's Book
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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 Humble Potato - Underground Gold (1995)
Marcia Eames-Sheavly & Tracy Farrell / Cornell Cooperative Extension
Designed for children ages 9 - 12 (4H youth programming), this 40 page booklet explores potatoes through the eyes of 3 imaginary children who lived in different places and at different times. By reading their stories and doing the suggested activities, children will learn about the history of potatoes, how to grow them, and how they stack up nutritionally. Can be adapted for older or youner children.
Booklet
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