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Library Materials - Nutrition for Limited Resource Groups
Listed Alphabetically by Title
Be Food Safe! (2000)
Joan Helzer, M. A., R.D., Lucia L. Kaiser, Ph.D., R.D.
A self-teaching, train-the-trainer food safety curriculum unit developed for nutrition educatiors teaching adult consumers. The materials were developed for use with low-income, low-to-moderate literacy adults but can be used with any adult consumers.
Curriculum Design
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Bright Futures in practice - Nutrition: User's Guide (2000)
National Center for Education in Maternal and Child Health
This user's guide was designed to provide an overview of Bright Futures in Practice: Nutrition and to assist health professionals in using the information and materials in that guide. See Bright Futures in Practice: Nutrition for details.
Book, Booklet
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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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Children & Weight: What Professionals Can Do, Children and Weight Project Workgroup (2000)
Children & Weight Project Workgroup / University of California Cooperative Extension
Multimedia kit for clinicians, nurses, social workers and other health care professionals who work with children. Includes five unit lessons, video, flip chart (English/Spanish), pamphlets, review of research on pediatric obesity, evaluation tool and resource list.
Curriculum Design, Video
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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 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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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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Extension Programming for Limited Resource Families: EFNEP Nutrition Assistants Share Their Experiences (1994)
Kansas State University, Cooperative Extension Service
This 19-minute video consists of a series of interviews with Kansas EFNEP paraprofessionals who share their experiences and insights on how to work with limited resource families. This video is intended for use in Extension agent training and program development, as well as in presentations to community groups and decision makers.
Video
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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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Handle With Care: Keeping Your Child's Formula, Expressed Breast Milk & Food Germ-Free (2001)
Rutgers Cooperative Extension
This is a set of behaviorally focused lesson plans, fact sheets and two posters that is designed to reduce the risk of foodborne illness in infants and children by teaching parents and caregivers safe food handling practices.
Booklet, Curriculum Design
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Having a Healthy Baby
University of Georgia
Contains ten lessons with recipes and handouts. Addresses birthing a baby, weight gain, premature and low birth weight babies, healthy eating, fruit and vegetable consumption, putting WIC vouchers to the best use, immunizations, and more.
Curriculum Design
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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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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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Nutrition for Seniors: A Guide & Resources for Providing Nutrition Education to Seniors
University of Southern Maine
Suggested lesson plans and participatory activities addressing the nutritional needs of older adults. Includes handouts.
Curriculum Design
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Pennsylvania WIC Program: Good Nutrition Today for a Healthier Tomorrow (2000)
Pennsylvania Department of Health
Describes the PA WIC Program and the services available. Lists eligibility requirements, income guidelines, and telephone numbers for further information.
Brochure
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Recipes and Tips for Healthy, Thrifty Meals (2000)
U.S. Department of Agriculture
Designed to help those with limited incomes stretch their food dollars while making healthy food choices. Includes recipes, menus, and shopping tips. Requires substantial instruction to assist in overall understanding of the booklet’s principles.
Book, Booklet
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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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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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The 24-Hour Food Recall
Oklahoma State University
Instructional videos designed to help viewers conduct accurate food recalls and understand serving sizes and food labels.
Curriculum Design, Video
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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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Value Shopping, Stretch Your Grocery Dollar (1996)
The Learning Seed
Contains a 21 minute VHS videotape and study guide. The video presents five types of shoppers and points out how each fails to be a "value shopper" - Ms. Convenience, Mr. Quality, The Clipper, The Healthy Eater, and the Bargain Hunter.
Booklet, Video
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Vermont Best Start: A Breastfeeding Curriculum
University of Vermont Extension
This 8-session breastfeeding curriculum targets pregnant and nursing women who are interested in learning more about breastfeeding. Some sessions specifically address concerns of the pregnant women, others focus solely on concerns of the postpartum mother, and some sessions address topics that might arise at any time during pregnancy or lactation.
Curriculum Design
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If you would like to borrow an item from the NIRC library, please
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teacher or health professional, you may borrow items
directly from the NIRC library. For others in Pennsylvania,
please contact your local Cooperative Extension Service.
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