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Library Materials - Fats, Oils, and Snacks
Listed Alphabetically by Title
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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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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Chocolate - 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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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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Cut the Fat: More than 500 Ways to Reduce Fat from Every Meal (1996)
American Dietetic Association
This small book helps the reader lower the fat in their diet in nearly all situations and settings including at home, restaurant, and vending machines.
Book
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Easy Lowfat Cooking: Fruits & Vegetables (1995)
National Health Video
Low fat cooking techniques are presented, focusing on fruits and vegetables.
Video
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Easy Lowfat Cooking: Healthy, Hearty Breakfasts (1995)
National Health Video
Low fat cooking techniques are presented, focusing on breakfasts.
Video
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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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Easy Lowfat Cooking: Soup & Salad (1995)
National Health Video
Low fat cooking techniques are presented, focusing on soups and salads.
Video
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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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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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Healthy Snacks for Kids (1996)
Penny Warner
This book is a collection recipes that are high in nutrition, easy to prepare, inexpensive, low in or free of sugar and salt and loved by kids.
Book
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Healthy Treats & Super Snacks for Kids (1994)
Penny Warner
A recipe collection. Also includes tips on getting kids to eat, tips on reducing levels of fat, salt, and sugar in kids' diets, and games to play at the table for mealtime fun. For use by parents and caregivers of children of all ages.
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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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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Nutra Fruit Heroes To the Rescue (1998)
Damian Fulton
The gang of Nutra Fruits (super fruits/super heroes), lead by Shakes Pear, a pear with a purpose, rescue some children from eating some junk food snacks. They help the children learn about fruits and fun ways to eat them. Six stuffed fruits accompany the book as well as an activity book for the children.
Book, Children's Book, Display
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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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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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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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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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Taking Off! Workbook (1998)
CATCH
Reinforces skills needed to select and prepare healthful meals and snacks.
Booklet, Curriculum Design
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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 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 Benefits of Balance: Managing Fat in Your Diet (1998)
International Food Information Council Foundation (IFIC); Food and Drug Administration (FDA)
This brochure shows how lower-fat foods can help you manage the fat in your diet while continuing to enjoy your favorite foods. Also discusses fat replacers and how they can help reduce fat intake.
Brochure
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The Race Against Junk Food Starring the S.N.A.K. Posse - Adventures in Good Nutrition (1997)
Anthony Buono, Roy Nemerson and Brian Silberman
A comic book designed for children who are able to read. It describes an imaginary trip down the Vitamin Highway and has an adventure in “Fresh World” where Tommy learns how fruits and vegetables help make you healthy and strong.
Children's Book
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The Vegetable Friends Story Book (1998)
Tony Lawlor and Bruce Kociemba
The Vegetable Friends characters come to life in this delightful series of nursery rhymes that entertain and educate children about vegetables. This book combines fun and imagination while providing educational content. Six stuffed vegetable friends accompany the book.
Book, Children's Book, Display
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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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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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