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AUTHOR Evans, Shirley King TITLE Nutrition Education Materials and Audiovisuals for Grades Preschool through 6. Special Reference Briefs. INSTITUTION National Agricultural Library, Beltsville, MD. REPORT NO ISSN-1052-536X; SRB-94-09 PUB DATE Jul 94 NOTE 67p. AVAILABLE FROMU.S. Department of Agriculture, National Agricultural Library, Beltsville, MD 20705. PUB TYPE Reference Materials Bibliographies (131)

EDRS PRICE MF01/PC03 Plus Postage. DESCRIPTORS Audiovisual Aids; Curriculum; Dietetics; Elementary Education; *Foods Instruction; Health Education; *Instructional Materials; Nutrition; *Nutrition Instruction; Preschool Education

ABSTRACT This resource guide lists nutrition education materials, audiovisuals, and other materials for elementary school classroom use. Topics covered include general nutrition, food preparation, food science, and dietary management. Teaching materials listed include boos, brochures, food models, games, kits, videocassettes, audiocassettes, activity sheets, posters, and lesson plans. Items are listed within the following categories: curriculums (34 items), learning activities (40 items), storybooks (19 items), audiovisuals (51 items), resources written for children (9 items), and resources for adults (75 items). For each item listed, information includes title, author, type of material, length (pages or minutes), publisher or producer, National AgriculturalLibrary call number, and summary of content. A few of the items are available in languages other than English. Items are available on loan from the National Agricultural Library; guidelines for requesting materials are provided. (JDD)

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11 8 DEPARTMENT Orrice ot Educ.ationat OP EDUCATION Research and Improvement EDUCATIONAL RESOURCES INFORMA' CENTER (ERIC) I O This document has been reproduced received Iron, the as originating it person or organttation O Minor changes have been made to reproduction Quality morons

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i"---1PfillY LliAll MAI F _ ....,,,,...., k. Nutrition Education Materials and Audiovisuals for Grades Preschool through 6

Special Reference Briefs: SRS 94-09

Shirley King Evans Food and Nutrition Information Center

FoodEt Nutrition

National Agricultural Library Beltsville, Maryland 20705-2351 July 1994

3 National Agricultural LibraryCataloging Record: Evans, Shirley King Nutrition education materials andaudiovisuals for grades preschool through6. (Special reference briefs; 94-09) 1. Nutrition--Study and teaching(Preschool)--Bibliography. 2. Nutrition--Studyand teaching (Elementary)--Bibliography.I. Title. aS21.D27S64 no.94-09

The United States Department of Agriculture (USDA) prohibitsdiscrimination in its programs on the basis of race, color, national origin,sex, religion, age, disability, political beliefs, and maritalor familial status. (Not all prohibited bases applyto all programs). Persons with disabilities who requirealternative means for communicationof progrtm information (braille, large print, audiotape, etc.) should contact the USDA Office ofCommunications at (202) 720-5881 (voice)or (202) 720-7808 (TDD).

To file a complaint, write theSecretary of Agriculture, U.S.Depart = lit of Agriculture, Washington, D.C. 20250, or call (202) 720-7327 (voice) cr (202) 720-1127(TDD). USDA is an equal employment opportunity employer. Table of Contents

page i Introduction page iii Document Delivery page 1 Curriculums page 11 Learning Activities page 21 Story Books page 25 Audiovisuals

Resources for Children page 39

Resources for Adults page 43 Introduction

educators interestedin nutritioneducation This publication has beenprepared for classroom use. itemslisted in thispublication materials, audiovisuals,and resources for dietary food preparation,food science, and topics includinggeneral nutrition, kits, cover listed include:food models, games, Teaching materials assist you with management. Textbooks and resourcesare listed to videocassettes, andlesson plans. materials can beused independentlyby children. background information;some appropriate to use or weredeveloped than five yearsold) that are still Older items (more included. Nosummaries are Education and Training(NET) funds are with Nutrition collection this year. available for olderitems that wereadded to the for loan from theNational AgriculturalLibrary Every item in thispublication is available directly from NAL. if you are eligibleto borrow (NAL). Pleasecheck page iii to see how to borrowmaterials throughinter-library Otherwise check with yourlocal library on Library (NAL). loan with theNational Agricultural Education and Training(NET) have been producedfrom Nutrition Some items that Please contact theproducer(s) funds and other resourcesare availablefor purchase. Information Center(FNIC) for moreinformation. directly or call theFood and Nutrition of the followingcategories: Each item has beenplaced in one or more

© curriculums learning activities storybooks audiovisuals resourceswritten for children handbooks or textbooks) © resourcesfor adults (includes

please borrowing materialsand/or audiovisuals, If you have anyquestions concerning call (301) 504-5755for assistance.

6 Public Services Beltsville, Maryland National e,,ii".:\ United States Division 20705 WI Department of Agricultural Agriculture Library

Availability of CitedDocuments

Expanded ServicePatrons provides direct lendingservices Agricultural Library, DocumentDelivery Services Branch interagency The National libraries and informationcenters. Through an to persons workingfor the U.S. Congress, NAL has expandedthe categories of Food and NutritionService (FNS) of USDA, agreement with the free photocopies ofjournal articles, and for direct loan ofbooks and audiovisuals, working for the users eligible The expanded groupincludes personnel comprehensivereference/research services. following FNS programs: staff, individual school faculty,librarians, media center .Child Nutrition Program(school districts and nurses and foodservice personnel) .Nutrition Education andTraining Program (NET) and Children (WIC) .Supplemental Food Programfor Women, Infants Food Program (CSFP) .Commodity Supplemental Service) Reservations (FDPIR)(includes Indian Health .Food DistributionProgram on Indian (CACFP) .Child and Adult CareFeeding Program .Salaried HeadstartProgram Personnel request per form;provide complete on IndividualRequest Forms (IRF), one Submit lending requests original signature of therequester to: address, telephonenumber, job title and

Document DeliveryServices Branch USDA NationalAgricultural Library 6th Floor, NAL Bldg. 10301 BaltimoreBlvd. Beltsville, MD 20705-2351

General ServicePatrons and nutrition materialsthrough interlibrary of the abovecategories, obtain food with the interlibrary If you do not fall into one university or corporatelibrary can assist you loan. The librarianin your public, state, Interlibrary Loan Code.Current must comply with theNational or International 10 pages; $5.00for loan. All requests the first 10 pages;$3.00 for each additional charges for photocopiesare $5.01 for fiche; $10.00 forduplicate reel of microfilm. the first fiche and$.50 for each additional

USDA Patrons local Agency orRegional required from thisbibliography to your Submit one Form AD245 for each item Document Delivery directly to the NationalAgricultural Library, Document DeliverySystem Library or Services Branch. call (301) 504-5755. General information, 504-5719. identification of newesteditions or titles, call (301) Reference service,subject searching and audiovisuals, call (301)504-5994. Document deliveryservice and booking

111A1111National Agricultural Liliaary DOSEVF-0(31(10/92) States National tUnitedi) Department of Public Services Beltsville, Maryland Agricultural Di vision Agriculture Library 20705

GUIDEUNES FOR REQUESTINGMATERIALS Patrons eligible for direct borrowing service of food and nutrition materials may request itemsby phone or by using the Individual Request Form (IRF). The IRF may be duplicated as many timesas necessary. Please follow the guidelines below for bothtypes of requests. Be sure to give yourname and affiliation, as we cannot send materials without the name of the patron who will be responsible for them. Incompliance with copyright laws/guidelines, each request must bear your signature. Requests withoutsignature or with photocopied signatures will be returned.

AUDIOVISUALS (AVs): For loan purposes, AVs include motion pictures, filmstrips, slides, kits,games, audiocassettes, videotape recordings, posters, transparencies, Showin Tell filmstrip/recordsets, and film loops (a film loop is a Super 8 mm cartridge; and requires a Fairchild, Audiscanor Technicolor cartridge projector). AVs are not loaned outside of the continental U.S. except for Hawaii, PuertoRico, the Virgin Islands and other U.S. Territories.

Give the complete title and format (typeof material). Include the catalog number (upto 4 digits followed by a hyphen and theyear 1453-77) or a call number, when possible. Indicate the date materials are to be used(show date); materials will be mailedone week before the date. Order at least 3-4 weeks ahead of time. Up .to three AVs may be ordered atone time, using one !BF per item. Give alternate title selectionsif materials are needed for a particulardate. If specific titles are needed, give alternate showdates. To avoid the possibility of an item being overlooked, list items desired in chronologicalorder (up to three per date) on a sheet of paper along with your name and address. Providea street ad- dress since items may be sent by United ParcelService (UPS). Use the return address label that comes with the item. Be sure all pieces are in the kit.Materials must be returned In their original boxes. Patrons are responsible for paying thereturn postage (First Class) or an express deliveryservice. BOOKS: The loan period for books is 4 weeks. A card in the back of each bookor a book slip on the cover provide the date due. Books are not loaned outsidethe continental U.S. except for Hawaii, Puerto Rico, the Virgin Islands, and other U.S.territories. Give the title and author of the book. Include the catalog number (see above), theFNIC call num- ber (B,C, or E followed by a hyphen and4 numbers E-2366) or a call number, when possible. Use the return address label that comes with the item. Patrons are responsible for payingthe return postage (First Class) or anexpress delivery service. Return books directly to the Document Delivery Services Branch, 6th Fl., NAL Building,Beltsville, MD 20705-2351. JOURNAL ARTICLES: Journals may be photocopied In lieu of loan. Photocopiesmay be kept. Eligible patrons with foreign addresses may receivephotocopy service. Give the name of the journal, volume number, Issue number, date,page numbers, the article title and the call number. Provideas much information as possible. Up to six requests for journal articles may be submitted at one time. Useone IRF per article requested.

Sign the IRF to indicate compliancewith copyright laws/guidelines. IRFswith a photocopied signature will be returned. To preview or Inquire about materials contact the Document Delivery Services Branch,(301) 504-5994.

E2ALNatimmal Agrkidhsral Library

LEND/FN-Request(1/92) Curriculums

Aim for balance: exercise and eat right 1 vol., 2 posters, and 1 guide Seattle, WA: Seattle Public Schools & the WashingtonDairy Council, 1989. CALL NO: LB1587.A3A35 Summary:This teaching tool (grades K - 12) stressesnutrition and exercise as two vital components to fitness. Included is a section onideas and suggestions for a healthier lifestyle for the entire family.

Catch the wellness bug!: Wellness promotion activitiesfor elementary students Barbara A. Rienzo 1 portfolio Tallahassee, FL: Florida Nutrition Education & Training,State of Florida Dept. of Education, 1991. CALL NO: LB1587.N8R53 Summary: This packet provides a basic curriculum for healthpromotion with stress on nutrition for elementary school students. The packet was developedfor Florida's nutrition month activities for March, 1991. Included in the packet are duplication masterbooklets for grades K to 6, incentive posters, incentive stickers, and teacher's manual.

Crunchy Critter returns Jeanette Pinkson, Carol Daniel, and Ruth Gordon 1 videocassette (VHS) (89 min.), 4 duplication masters,3 hand stamps, 6 plastic signs, 1 guidance materials book, 6 posters, 1 set of recipes, 4 rolls of stickers, and6 cling-on signs Atlanta, GA: Georgia Public TelecommunicationsCommission, Georgia Dept. of Education, 1991. CALL NO: Videocassette no. 1186 Summary: Provides the second part of Crunchy Critter Club, anutrition education program for primary grades (K - 3). Included are bright signs, posters andstickers to reinforce concepts.

Education for self-responsibility IV: nutrition education:curriculum guide Home Economic Curriculum Center, Texas Tech University,College of Home Economics 3 vols. Austin, TX: The Center, c1992. CALL NO: TX364.E38 1992 Summary: This curriculum guide is dedicated to improving thenutritional status of children and adolescents as well as inspiring lifetime habits of healthyeating.Contains a total nutrition education program that encompasses nutritional aspects ofthe child's daily life both at school and at home. Provides teachers with specificgrade-level plans and learning activities that include student handouts and worksheets, teacher resource pages, andoverhead transparency masters for prekindergarten through grade 12.

1 Exploring the food pyramid with ProfessorPopcorn Sue Frischie and Karen L. Konzelmann 21 lesson plans, 67 duplicating masters, 3 activitysheets, 1 bifold display, 2 booklets, and 1 pamphlet West Lafayette, IN: Purdue University CooperativeExtension Service, 4-H EFNEP, c1993. CALL NO: Kit no. 215 Summary: Teaches nutrition and basic healthprinciples by means of activities whichcover the Food Guide Pyramid and the Dietary Guidelinesfor Americans. Divided into three levels for grades 1-3, grades 4-6, and grades 7-9.

Food and technology 24 activity cards, 9 cards, 2 posters, and 1teacher's guide Rosemont, IL: National Dairy Council, 1987. CALL NO: Kit no. 57 Summary: This unit of nutrition educationlearning activities is intended to used withgrade 5. In this unit students compare foodseaten at three time periods in the past with foodeaten today and explore the key role technology playsin expanding the number of foodsavailable to consumers. Students learn about the nutrient profiles of variousfoods and use their understanding of technology and nutrients togenerate solutions to futuristic food problems.Instructional aids included in this unit include worksheets, comparisoncards, and posters. Food for growth Christine Evely and Jo-anne Johns 57 p. Milton, Queensland (Australia): JacarandaPress, c1991. CALL NO: TX364.E895 1991 Summary: Discusses whywe need food, the difference between needs andwants, the concept of we are what we eat, ethnic foods,and food choices.Organized in units for children of different age groups, ranging from beginners(5-6 years) to upper years (10-13 years).Designed to develop health-enhancing attitudes and values while providing relevant information..

Food, fun, and facts: kids fromone to five: trainer's manual 5 lesson plans, 10 duplicatingmasters, 5 transparency sheets, 1 booklet of handouts,and 1 set instructional materials Jefferson City, MO: Missouri Departmentof Health; Columbia, MO: University ofMissouri- Columbia, c1993. CALL NO: Kit no. 216 Summary: A basic sessionon the role nutrition plays for normal growth and developmentof preschool children, the mostcommon nutrient problems, and ways to ensure that mealsmeet children's nutritional needs. Coversdevelopmental characteristics of children in relationto food and eating, feeding children, and nutrition activitiesthat can be used in a childcare setting. Also discusses how to set up a training sessionand how to train adults.

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I.0 Food gives me energy 40 picture cards, 4 posters, and1 teacher's guide Rosemont, IL: National DairyCouncil, 1987. CALL NO: Kit no. 53 Summary: This unit of nutritioneducation learning activities isintended to be used with grade that their bodies need energy to 2. In this unit, students learn thatall foods give them energy and four food move. The studentsalso learn that food from plantsand animals are classified into Included groups and that thesefoods go through many steps to getfrom the farm to the home. cards, and posters. with this unit are worksheets,food picture cards, food production sequence

Food helps me grow Eatwell's growing party 24 pia tre cards, 2 posters, 1paperback book, and 1 teacher's guide Rc 'mont, IL: National DairyCouncil, 1987. CALL NO: Kit no. 54 Summary: This unit of nutritioneducation learning activities is intended tobe used with grade between food and 1. In this unit, students learn somespecific concepts about the relationship and stay healthy. growth. They also examine howcertain foods have helped their teeth grow animal) and to classify Students also learn to categorize foodsaccording to their source (plant or foods by their taste (salty, sweet, ortart). Food safety is taught bypreparing a snack in the classroom. Instructional materialsinclude worksheets, food picture cardsand posters.

Food keeps me healthy 48 picture cards, 4 posters, and1 teacher's guide Rosemont, IL: National DairyCouncil, 1987. CALL NO: Kit no. 58 Summary: This unit of nutritioneducation learning activities is intended tobe used with grade learn that each food 3. In this unit, students explorewhat it means to be healthy and go on to group is important intheir diet to maintain good health.Students are introduced to the concept of combination foods andperform a play that synthesizes thefour food group concept. Instructional aids with this unit includeworksheets, food picture cards, and posters.

Food in America 48 picture cards, 4 posters, and1 teacher's guide Rosemont, IL: National Dairy Council,1987. CALL NO: Kit no. 56 Summary: This unit of nutritioneducation learning activities is intended tobe used with grade in the past with foods grown 4. In this unit, students comparefoods eaten by Native Americans associated with, and why in America today. The studentsalso learn the concept of nutrients are worksheets, food picture those nutrients are important forhealth. Instructional materials include cards and posters.

3 Growing healthy: promoting healthy body weightoverweight children, one to five 1 manual, 31 duplication masters, 2 brochures, booklet,and chart Minneapolis, MN: Minnesota WIC Program, MinnesotaDept. of Health, c1991. CALL NO: Kit no. 116 Summary:Kit provides resources for WIC educators addressingthe problem of overweight. Information includes criteria to help educators identifyfactors influencing a child's growth/height status as well as review of current literature and scientificbasis for development of the curriculum.

Growing up healthy and eating right with the DietaryGuidelines :a curriculum supplement for upper elementary and middle school teachers Steva Alexis Komeh 39 p. + 1 pamphlet Maryland State Dept. of Education, c1992. CALL NO: R3206.K65 1993 Summary:Designed to help classroom teachers inupper elementary and middle schools incorporate activities which focuson the nutrition concepts contained in the Dietary Guidelines publications into their regular course of study. Containsactivities which facilitate comprehension and retention of six of the seven Dietary Guidelines.

Head Start nutrition education curriculum Washington, DC: U.S. DHHS, Office of HumanDevelopment Service, Administration for Children, Youth and Families, Head Start Bureau,1988. CALL NO: TX364.H4 1988 Summary: A multidisciplinary approachto nutrition education is emphasized in "Children, Get a Head Start On the Road to Good Nutrition." The curriculum isorganized into nine units:1) Food Makes Me, 2) Planning to Feed Me, 3) CleanEating, 4) Variety Surrounds Me, 5) Food Is Sensatio al, 6) Food Origins, 7) Body BuildingBasics, 8) Eating the Basic Way, and 9) Special Occasion Foods. Each unit includes unit goalsand rationale, teacher background information. resource materials, and skills and knowledge objectives. A "parentkit" designed to involve parents in their children's nutrition education by suggestinghow they can promote the development of good eating habits in their children isincluded.

Health skills for life Lesson plans, tests, activities, supplemental materials,posters, and resource guides Eugene, OR: Health Skills for Life, Inc., c1987. CALL NO: Kit no. 135 Summary: Grade K-The Four Food Groups; Grade2-Toothbrushing and Foods for Dental Health, Selecting Carbohydrates, Fats and Proteins;Grade 4-Care of the Digestive and Excretory Systems, Selecting Foods for a Meal.

4 Healthy choices for kids:nutrition curriculum Marianne King and JoanWalsh Wenatchee, WA: Growersof Washington StateApples, 1991. CALL NO: TX364.K561991 education kits based onthe USDA/HHS DietaryGuidelines for Summary: Consists of five encouraging children grades one through five.Emphasis is placed on elementary school children, "hands on" activities andtasting of foods within thefive food groups through to try a variety and school objectives. sessions. Teachers canadapt detailed lessonplans according to need

Heart-healthy lessons forchildren Jayne L. Newmark 63 p. + 8 transparencies,and 21 duplicating masters Phoenix, AZ: ArizonaHeart Institute andFoundation, c1991. CALL NO: RC684.D5N461991 disease and suggests Summary: Introduces studentsto the risks of heart Contains five lessons,background easy andeffective ways they canreduce those risks. activities, overheadtransparencies, worksheets, information, teachingsuggestions for classroom puzzles, and games.

Jealousy among the fruits Celina Malone and Training Program,Virgin Islands Dept. St. Thomas, VI: VirginIslands Nutrition Education of Education, Childand Nutrition Programs,c1991. CALL NO: LB1587N8M34 1991 eating habits for childrenin grades 1-3. Summary: This shot% 3-actskit encourages healthy

Kid's club: nutritionlearning activities for young,children Barbara Mayfield manual containing 26 lessonplans and 49 duplicating 1 sound cassette,songbook, 6 puppets, and masters of Health, c1992. Indiana: Indiana WICProgram, Indiana State Dept. CALL NO: Kit no. 146 nutrition, and health. Summary: Designed toteach preschool childrenkey concepts about food, foods; nutritional valueof foods; growth and Discusses the importanceof eating a variety of healthy heart; and howjunk food fits in development; harmful effectsof smoking; how to have a the- diet.

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1.3 LIFE, living instruction in foodeducation Mary Jane Moore Kiefer,et al. 1 vol. + 25 sheets San Juan, CA: San Juan UnifiedSchool District, 1987. CALL NO: TX364.S2 Summary:Five nutrition concept areas (Food choices, Factors influencingfood choices, Consumer competencies, Foodrelated careers, Food handling)of the Health Instruction Framework for California provide the philosophy andstructure for this self-containededucational curriculum. Experience-oriented activities encourage the formationof positive food attitudes and flexible eating habits and encourage the practice of goodconsumer nutrition. Lesson plans, supplemented by teacher information and student activity materials,may be used to teach math, science and language skills and are divided into threegrade sections: preschool and grades 1-3 and 4-6. Each kindergarten, lesson plan includes theobjective, backgroundinformation, reinforcement activities, estimates of time and materials neededand evaluation techniques. Materials section includes The parent letters, handouts, worksheets,puppets, ideas for bulletin boards and a resource list.

MHEA kit Maryland Home EconomicsAssociation 1 set lesson sheets, 7 pamphlets,and 1 resource booklet Bethesda, MD: The Association CALL NO: Kitno. 165 Summary: Monthly lessonsheets cover such topics as lunches, healthy snacks, holidaymeals, breakfast, dental health, seafood, dairy month, picnics, foodwhile traveling, etc.

Mid-LINC: middle levelinterdisciplinary curriculum Penn State Nutrition Center, College of Health and HumanDevelopment, the Pennsylvania University State 1 videocassette (VHS), 1science video kit, 3 notebooks,and 1 meal ready-to-eat University Park, PA: TheCenter, c1993. CALL NO: Kitno. 160 Summary:Curriculum program developed to help 6-8th grade studentsmake connections between nutrition and social studies, math, science, languagearts, health, and home economics.

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14 Mission energy Susan Lombard, Muriel Martz,and Barbara Morningstar 16 leaves + 1 computerdisk Program, Florida Dept. ofEducation, Tallahassee, FL: FloridaNutrition Education & Training 1987. CALL NO: TX364.L641987 nutrition education curriculumguide is intended to improvethe Summary: This elementary level, grades 3-5. Computer instructional quality of nutritioneducation at the intermediate in an Apple computer bythe students software for an interactiveeducational program to be used review the four food groups,balanced meals, and good eating manners. is included. This unit will nutr:.:nts, The students are introducedto six nutrients.The unit teaches the energy of energy. microorganisms, and that differentactivities require various amounts

Munch a bunch food fair Dee Nabb, BarbaraMorningstar, and Susan Lombard disk 46 leaves + 1 computer Florida Dept. of Education, Tallahassee, FL: Florida NutritionEducation & Training Program, 1987. CALL NO: TX364.K621987 guide is intended to improvethe Summary: This elementarynutrition education curriculum nutrition education at thekindergarten level. Computersoftware for an inst ctional quality of by the students is included. interactive educational program tobe used in an Apple computer identifying foods and nonfoods;identifying specific fruits and Objectives of these lessons include: and, explaining that water is vegetables; identifying seeds fromcertain fruits and vegetables; important for plants to live and grow. and children they serve Nutrition a la mode: a curriculumfor WIC nutritionists, the parents 1 vol. + 103 duplication masters Minneapolis, MN: MinnesotaWIC Program, MinnesotaDept. of Health, c1991. CALL NO: TX361.C5N8731991 for WIC nutrition educatorsand the parents and childrenthey Summary: This is a curriculum low-cost meals, contains 8 teaching modules.Topics include: picky eaters, serve. The volume less fat, getting my family to eat healthy snacks, foods fortoddlers, young children, eating vegetables, meals from foods onhand, and using leftovers.

Nutrition and me books, 7 duplicating mastersheets, and 1 3 videocassettes, 10transparencies, 1 wall chart, 2 classroom guide Los Angeles, CA: ChurchillMedia, c1993? CALL NO: KA no. 217 Focuses on three Summary: A curriculum-basedhealth package for studentsin grades 4-6. of foods as organized in theFood Pyramid; digestion of food,with emphasis areas: categories Structured to involve student on the influenceof food on growth; andthe food industry. participation as well as writtenfollow-up activities. 7 Nutrition and the preschool child Austin, TX: Nutrition Education &Training Program, Texas Dept. ofHuman Services, 1991. CALL NO: TX361.C5N876 1991 Summary: This workshop packetprovides educators with basicnutrition concepts in order to plan and prepare cooking activitiesand nutrition education lessonplans. Nutrition for children 1 booklet, 1 poster, 2 brochures, 1pre-test, 1 post-test, 8 transparencymasters, 1 follow-up test, and 1 workshop outline Austin, TX: Nutrition Education &Training Program, Texas Dept.of Human Services, 1991. CALL NO: T'X361.C5N877 1991 Summary: This workshop packet provides educators with advancedacademic training and information on using the "DietaryGuidelines for Americans"as a basis for nutrition education in the classroom.

Nutrition in the basics: an integrated nutrition education curriculumbased on the Dietary Guidelines for Americans Wendy Sandoval, et al. Santa Fe, NM: Nutrition Education & Training Program, NutritionBureau, Public Health Div., Health & Environment Dept., Stateof New Mexico, 1988. CALL NO: TX364.N864 Summary: This curriculum guide isintended to provide educators withmaterials for the teaching of nutrition in the elementary grades (K-5). The five dietary guidelinestargeted in this curriculum are:eat a variety of foods; avoid too much fat, saturated fat and cholesterol;eat foods with adequate starch and fiber; avoid too much sugar; avoid too much sodium.The nutrition education iiihis guide is integrated with the disciplines of language arts, math,science, social studies, music and art. A skills index isprovided.

Off to a good start: practicalnutrition for children Catherine Romaniello and Nancy VanDome len 130 p. Englewood, CO: Wildwood Resources,Inc., 1989. CALL NO: TX361 C565 1989 Summary: This resource book provides child-oriented nutritioninformation.Included are USDA Child Care Food Program rules and regulations,menus, shopping activities, s. ,ngs, and activities for children of allages.

8 16 for preschoolers Show me healthyhabits: a nutritioneducation curriculum Karma Overmiller, etal. Training Program, Jefferson City, MO:Nutrition, Education and of Health, 1986. Missouri Department ofSocial Services, Division CALL NO: TX361.C5S5 nutrients are inside foods,nutrients perform Summary: Centeredaround three principles: patterns can bestrengthened through behavior specific bodily functions,and individual/family Habit developed for preschoolers.Guided by the Healthy modification, this curriculum was lessons. Good healthhabits, Twins, the text coversseveral nutrition topicsin individual mini vitamins and minerals aresections taught by nutrition for preschoolers,and some major conduct a health fair ispresented in detail. All Nutri-letters and throughactivity guides. How to guide to books andfilms. A knowledge/attitude lessons are reinforcedby an extensive resource survey to betaken by the child careprovider is include education manual for 3-5 yearsolds Smart start: food,fitness and fun: nutrition Bernice Kopel, MelissaDavis, and TheresaWiederholt 1 vol Nutritional Sciences Dept., Stillwater, OK: College of HumanEnvironmental Sciences, Oklahoma State University. CALL NO: TX364.K671992 reduce obesity in of this manual is to promotegood nutrition and Summary: The objective for activities, exercises, storiesand rhymes, and recipes children.Contains nutrition facts, snacks.

Training for healthyeating: a curriculuhtguide for preschool teachers Patricia McGrath Morrisand Mary Hughes Hynes 58 p. Policy, c1992. Washington, DC: PublicVoice for Food and Health CALL NO: TX364.M6691992 Food Guide Pyramid bytranslating this into the Summary: Utilizes thethinking behind the 1992 constructing a train, a sampleletter to parents on the concept of a train.Contains instructions for and curriculum activities. importance of involvingchildren in food preparation,

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1 7 Learning Activities

vegetable activity bookfor child care programs Arizona 5 a day forbetter health: fruit and 48 leaves Office of NutritionServices, c1991. Phoenix, AZ: ArizonaDept. of Health Services, CALL NO: TX361.C5D371991 of servings of fruitsand vegetables foradUlts Summary: Suggests waysof increasing the number of fruits and vegetables.Contains recipes and and children. Discussesthe benefits and versatility hands-on activities.

Celebrate the seasons: a"love your neighbor"gardening book Linda Hunt, MarianneFrase, and Doris Liebert 163 p. Scottdale, PA: Herald Press,1983. CALL NO: jSB457.H86 for children. Most drawings in color illustratethis guide to gardening Summary: Many beautiful the 4 seasons. For the3 book is divided into 4sections, one for each of of the hand-lettered how to take care ofgrowing what and when to plant,how to plant them, and warmer seasons, The section on winter Recipes for the cropsharvested are also included. plants are discussed. garden uses the time for rest suggests using the seasonto create gifts fromthe garden, whole the variety of presents. and renewal. Instructions areincluded for making a

Chuckle Berry climbs thefood pyramid Laurie Manahan 60 p., 1 puppet and 1duplicating master Walla Walla, WA:Yummy Designs, c1993. 1993 CALL NO: TX361.C5C48 Contains a puppet Summary: Designed toteach children thefundamentals of good nutrition. activities, stories, songs, etc. show script, art projects,lessons, pyramid games,

Come cook with me! Acookbook for kids Carolyn Coats and PamelaSmith 120 p. Orlando, FL: CarolynCoats' Bestsellers, 1989 CALL NO: jTX652.5.C62 nutritious, and intended to beused Summary: This cookbookprovides recipes that are fun, easy, sharing and learning experiencebetween children with kids. The authorshope to initiate a creative After providing somethoughts on kitchen safety, and their family andfriends through cooking. dinners and desserts arepresented. recipes for breakfasts,lunches, snacks, salads,

11 Cup cooking starter set: singlestep charts for c portion recipes Barbara Johnson 22 activity cards + 1 teacher's guide CALL NO: Graphic no. 285 Summary: Provides opportunities for thedevelopment of positive selfconcept, language development, and teaching foundationskills in math, reading, science,saft ,y, health, and nutrition.

Digging for data Education Dept., National Live Stockand Meat Board on behalf of theBeef.Board 1 videocassette (VHS) (22 min.)+ 1 science video kit Chicago, IL: The Department, c1990. CALL NO: Videocassetteno. 1598 Summary: Demonst: ates the importanceof the process of scientific inquiryby following two students who research the effects of genetics on diet and height. Emphasizesthe processes and underlying principles of science ratherthan scientific facts.

Digestion journey Susan Lombard, Dee Knabb, andBarbara Morningstar 21 leaves + 3 computer disks Tallahassee, FL: Florida NET Program,Florida Dept. of Education, 1987. CALL NO: TX364.L66 1987 Summary: This elementary nutrition education curriculum guide is intendedto improve the instructional quality of nutritioneducation at the intermediate level,grades 3-5. Computer software for an interactive educational program to be used in an Apple computer by thestudents is included. This unit teachesthe digestive process.

Early childhood nutritionprogram Division of Nutritional Sciences, a Division of the New York State College ofHuman Ecology and the New York State College of Agriculture and Life SciencesStatutory Colleges of the State University. 1 handbook, guide, and 14 activitymasters CALL NO: Kit no. 134 Summary: Kit teaches preschool childrenthe importance of good nutritionfor optimal development and functioning. It encourages children totry a variety of foods, to beaware of unhealthy foods, and recognize thenegative effects of consumingtoo much sugar.

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1 0 children Eat, think, and behealthy! creativenutrition activities for Paula Kievan Zellerand Michael F. Jacobson Washington, DC: Centerfor Science in thePublic Interest, 1987. CALL NO: TX364.Z4 discussion of how tochoose foods for Summary: This nutritionbook for children presents a they eat may effect howthey gro w, feel, andbehave; health by teaching themthe following: what and health; how to create and savor foodsbeneficial to their survival how to select, prepare, what are the basic food groupsand nutrients healthful quick breakfasts,lunches, and snacks; in how to examine thefood available intheir homes, schools, contained in foods; and "Take-home tips" and"cook it together" neighborhood fast food restaurants,and in supermarkets. children's education process,resourceinformation, activities which involveparents in their recipes, and illustrations areincluded.

Family daycare exchange:caring for school-agers Dorothy Bensohn andBarb Abbott Ames, IA: Iowa StateUniversity, c1988. CALL NO: HQ778.6.L34. for 5-10 year olds indaycare.It takes Summary: This informationbooklet provides activities while continuing to carefor younger children. into consideration theneeds of this age group

Food and digestion Steve Parker 48 p. London, NY: F. Watts,1990. CALL NO: jQP145.P17 discussing each stage ofdigestion, the organs Summary: An introductionto the digestive system, assimilation of nutrients intothe body's structure. which aid in the digestiveprocess, and the

Food and technology and 1 teacher's guide 24 activity cards, 9cards, worksheets, 2 posters, Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kit no. 57 used with grade 5. nutrition education learningactivities is intended to Summary: This unit of with food eaten today foods eaten at threetime periods in the past In this unit students compare number of foods availableto and explore the keyrole technology playsin expanding the profiles of various foodsand use their understanding consumers. Studentslearn about the nutrient solutions to futuristic foodproblems. of technology andnutrients to generate

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r) Food decisions 24 activity cards, 6 posters, worksheets, and 1teacher's guide Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kitno. 55 Summary: This unit of nutrition education learningactivities is intendedto be used with grade 6. In this unit, studentslook at many factors that affect personal foodchoices and are introduced to the U.S. RDAas they read nutrition labels and use this informationto select foods. The students also learn aboutthe concept of calories and how to use the 4-2-4-4guideline and variety to meet their bodies' nutrientneeds.

Food gives meenergy 40 picture cards, 4posters, and 1 teacher's guide Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kitno. 53 Summary: This unit ofnutrition education learning 2. In this unit, students activities is intendedto be used with grade learn that all foods givethem energy and that move. The students also learn their bodies needenergy to that food from plants and animalsare classified into four food through many steps groups and that these foodsgo to get from the farm tothe home. Instructional worksheets, food picture aids with this unitinclude cards, food productionsequence cards, and posters. Food helps megrow 24 picture cards, 2 posters, 1 paperback book,and 1 teacher's guide Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kitno. 54 Summary: This unit ofnutrition education learning activities isintended to be used with 1. In this unit,students learn grade some specific concepts aboutthe relationship growth. They alsoexamine how certain between food and foods have helped theirteeth grow and Students also learnto categorize foods according stay healthy. foods by their to their source (plantor animal) and to classify taste (salty, sweet,or tart). Food safety is taught classroom. by preparinga snack in the

Food in America 48 picture cards, 4posters, and 1 teacher's guide Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kitno. 56 Summary: This unit ofnutrition education learning activities is intendedto be used with grade 4. In this unit, studentscompare foods eaten by Native in America today. Americans in thepast with foodsgrown The students also learnthe concept of nutrients those nutrients are associated with, and why are important for health.Included are worksheets, food picture cards andposters.

14 i Food keeps me healthy 48 picture cards, 4 posters,and 1 teacher's guide Rosemont, IL: NationalDairy Council, 1987. CALL NO: Kit no. 58 grade learning activities isintended to be used with Summary: This unit ofnutrition education learn that each food it means to behealthy and go on to 3. In this unit,students explore what the concept maintain good health.Students are introduced to group is importantin their diet to four food group concept. and perform a playthat synthesizes the of combination foods food picture cards,and posters. Instructional aids with thisunit include worksheets,

The food pyramid:learning activities Norton Grace Falciglia, LaurenNiemes, and 'Ilhilippa list, 2 information sheets,and 1 evaluation sheet 4 activity booklets,2 pamphlets, 1 resource Columbus, OH: OhioNET Program, c1993? 214 CALL NO: Kit no. designed to encouragechildren to select Summary: The learningactivities in this packet are food groups in theFood Guide Pyramid everyday foods they enjoy fromeach of the five major good health, without toomuch fat, sugar or salt. to provide thenutrition they need for

Food skills for today's youngconsumer:learning activities Grace Falciglia, LaurenNiemes, and PhilippaNorton 5 booklets, 1 wallchart, 1 pamphlet, and1 information sheet Columbus, OH: OhioNET Program, c1993? CALL NO: Kit no. 211 selecting, purchasing, andpreparing foods Summary: Promotes thedevelopment of skills for Guidelines for Americansand the Food Guide according to recommendationsof the Dietary increase children's awarenessof techniques for Pyramid. Classroomactivities are designed to consider environmentalissues. making good food choicesand to encourage them to

Food tasting partymanual for managers NET Program Barbara Parnell,Archdioceses of New Orleans, 15 p. Bureau of Food andNutrition, 1987. Baton Rouge, LA: StateDept. of Education, CALL NO: TX364.P3 excellent way for students toapply nutrition Summary: Tasting partiesin the schools can be an foods. To assist classroomteachers in knowledge they have learnedand to be introduced to new guidelines to consider,particulars of planning coordinating tasting parties,this manual sets forth for menu planning. Each menuitem considered and conducting tastingparties, and specific foods and purchasinginformation. General food includes preparationinstructions, serving arrangement, purchasing and accountabilityinformation is included.

15 9 A., Getting it together preparation,preservation and pH Jo Ann Harrison-McCloud 27 p. Athens, GA: Coop. ExtensionService, U. of GA, College CALL NO: jTX652.5.H3 of Agriculture, 1987. Summary: This is a food preparation and preservationmanual for 4-H'ers level. The manual is divided at the junior high into two sections:preparation (cooking), and storage. In the first section, food preservation safety and preparation is divided intotwo categories of cooking:dry heat, and moist heat. Alsocovered is thepurpose of specific ingredients in Activities include cooking the cookingprocess. different food itemsat varying lengths of time demonstrate why and how and methods to these foods react in differentmanners under different conditions. preservation safety and In the storage section much emphasisis given to problems freezing and drying. A arising in canning, great deal of emphasis is givento killing harmful bacteria techniques to insure safe food and proper products. Most activitiesinvolve canning fresh fruit One activity outlined is and vegetables. making dried fruit leathersand roll-ups. Citizenship project are also outlined. activities for the

Getting to knowyour heart: lower elementary 1 videocassette, 2 sound cassettes, 2 stethoscopes, 2packages activity cards,1 alcohol prep package, 1 set rubbertubing, 1 packagecar signs, 3 module folders, 1 background guide. teacher's guide, 1 Dallas, TX: AmericanHeart Association, c1988. CALL NO: Kitno. 202 Summary: Helps students learn the basics of heart-healthyliving. Getting to knowyour heart: upper elementary 1 videocassette (VHS),1 sound cassette, 1 magnifying glass, 2 siphons,1 health choicesgame, 4 module folders, 1teacher's guide, 1 background guide, 1 package redfood coloring. Dallas, TX: AmericanHeart Association, c1988. CALL NO: Kitno. 201 Summary: Guides students towards making heart-healthydecisions. The green thumbgarden gar Susan Lombard, BarbaraMorningstar, and Dee Knabb 70 leaves + 2computer disks Tallahassee, FL: Florida NET Program, FloridaDepartment of Education,1987. CALL NO: TX364.L61987 Summary: This elementarynutrition education curriculum guide is intended toimprove the instructional quality ofnutrition educationat the grade I interactive educational level. Computer softwarefor an program to be used inan Apple computer by the students Objectives of these lessons is included. include: identifyingvegetables through verbal which originate from clues; learning foods poultry, pork, and beef;identifying plant parts (roots, and seeds) and their stems, leaves, fruits functions; and, learn thefunctions andsources of vitamin C. 16 23 The heart treasure chest wall chart, 1 stethoscope,1 syringe with plastig 1 videocassette, 1 soundcassette, 2 posters, 1 cards, 1 curriculum guide,5 heart notes tubing, 1 game, 1 packagealcohol preps, 24 activity masters, 1 booklet. newsletters (20 ea.), 20certificates, 1 set duplicating Dallas, TX: AmericanHeart Association, c1984. CALL NO: Kit no. 204 heart, how it preschool and kindergartenchildren focusing on the Summary: A program for physical activity and works, how to tell if it ishealthy, and how to carefor it through proper diet, rest.

Kids can cook: recipeskitchen-tested by kids for kids Dorothy R. Bates 119 p. Summertown, TN: Book Pub.Co.,1987. CALL NO: jTX837.B33 recipes kitchen-tested by Summary: This cookbook presentsa valuablecollection of vegetarian instructions will be beneficialfor any cook kids for kids. Intended tobe used by kids, the clear balanced family meals,kitchen safety rules, learning to prepare thesefood items. Menu ideas for equipment, and tools areincluded. Recipes helpful cooking knits, andillustrations of procedures, dishes, salads and dressings,desserts, and party foods. are providedfor: breads, soups, main

Kids cooking week:February 7-11, 1994 Education, Child Nutritionand Food Distribution, Sacramento, CA:California Department of c1994. CALL NO: Kit no. 210 served in a week" was a campaign to promotetasty, healthful food Summary: "Kids cooking Its goals were to helpstudents family environment toelementary students inCalifornia. value of eating togetherwith family experience the positive social,psychological, and nutritional for family meals byteaching them basic and friends, and to helpthem share in the responsibility includes materials to supportclassroom and food preparation skills.This campaign packet cafeteria activities.

Th° land of nutrition Susan Lombard, DeeKnabb, and BarbaraMorningstar 75leaves + 1 computerdisk Department of Education,1987. Tallahassee, FL: FloridaNET Program, Florida CALL NO: TX364.L62 guide is intended to improvethe Summary: This elementarynutrition education curriculum 2level. Computer softwarefor an instructional quality ofnutrition education at thegrade to be used in anApple computer by thestudents is included. interactive educational program oral language skills bytelling Objectives include: identifying sourcesof vitamin C; developing naming the four food groupsand a story; identifyingsources of calciumand iron; recognizing and foods in each group; and,learning about proper tooth care. 17

0/1 4-4 Nikoniko kahocha Anno's faces: Mitsumasa Anno 24 p. New York, NY: PhilomelBooks, 1989. CALL NO: jSB357.2.A5613 Summary: Depicts familiarfruits and vegetables, includingthe strawberry, and green pea. Moving orange, watermelon, see-through plastic cardsover the illustrations causes each fruit vegetable to smile and frown. and

Nutra-Ed's funtastic recipes Lynda M. Roberson 198 p. Independence, MO: CommunityServices League, 1988. CALL NO: jTX652.5.R621988 Summary: This children's cookbook is for use by eitherparents or teachers in teachingchildren healthful eating habits andinterest in choosing healthfulfoods.

Nutrition education activitiesfor teaching about... Bismarck; ND: Food and Nutrition Department, North Dakota StateUniversity, College of Home Economics, 1987. CALL NO: TX364.T41 Summary: These 10 nutritio.., educationactivity sets were developedfor the primary, intermediate and junior high levels and designed tosupplement the teacher inservicemodules "Teaching nutrition." Each activity set corresponds to the nutritiontopic covered in of the "Teaching nutrition" one module set. The activity sets providehands-on classroom materials teaching nutrition and for every set has selected concepts andobjectives for the nutrition covers. topic it

Nutrition smart!: ready-to-use lessons and worksheets forthe primary grades Robin S. Bagby and ShirleyWoika 75 duplicating masters West Nyack, NY: Centerfor Applied Research int:ducation, c1991. CALL NO: QP143 B341991 Summary: Lessons and activities will help teachstudents (K-3) how to makehealthy food choices. Activities includepuzzles, word games, andcut-and-paste.

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t) for kids of all ages Once upon a recipedelicious, healthy foods Karen Greene 96 p. New Hope, PA: NewHope Press, 1987. CALL NO: jTX652.5.G72 cookbook is designed tostir a different dream. Summary: Each colorful pageof this enchanting suggestions that children ofall ages will enjoy. This cookbook containsdelicious, healthy food presented in addition tohelpful ',lints on healthy More than 50 quick, easy toprepare recipes are eating and excerpts fromclassic children's books.

Recipes for kids Virginia V. Renoudet 68 p. United States Air ForceCommissary Service, 1990. CALL NO: TX715.R42 together provides recipes and sample menusfor parents and kids to prepare Summary: This book described and tips for nutrition and good eatinghabits. Basic nutrition concepts are to promote nutrition for children and teens,healthy healthy eating habits arereview&.Topics include: keeping teeth healthy,constipation, and supplements. snacks, eating habits,making mealtime fun,

Smile saving snacks Wagner Tri-County Health Departmentwith illustrations by Judy 22 p. Englewood, CO: Tri-CountyHealth Department, 1989. CALL NO: TX740.G47 from parents or teachers Stumnary: This book isdesigned for elementarystudents with assistance of nutrition and dental carein six lessons with for helping childrenlearn important basics guide that providesobjectives and direction. numerous recipes.Included is a curriculum

Snacks for little chefs:seasonal snack activitiesfor preschoolers Robin Holz Searles I flip chart (38 sheets) Training Program, Bureauof Food and Nutrition, Des Moines, IA:Nutrition Education and Iowa Department ofEducation, c1993. CALL NO: Graphic no.303 intended to increase preschoolers' focd Summary: The foodactivities in this collection are and eat his own foodcreation; increase preparation confidence;allow each child to make provide fun, seasonal foodexperiences; and children's exposure to avariety of nutritious foods; encourage children totry new foods.

19 The SPIN cookbook- a collection of heart healthy, low fat, and low cholesterol recipes Gladstone Foundation Laboratories for CardiovascularDisease 190 p. San Francisco, CA: Gladstone FoundationLaboratories for Cardiovascular Disease, University of California, 1989. CALL NO: RM237.7.S65 Summary: This cookbook has been developedas an adjunct to SPIN (Special Program in Nutrition) which is an elementary school nutritioneducation curriculum. The variety of "heart healthy" recipes included in the book will facilitatethe transition to an eating pattern that is lower in fat and cholesterol.

Starpower 1 videocassette (VHS), 1 pamphlet, 5 identicalposters, and 1 teaching guide (discussion questions, tips, activities, and duplicating masters) Washington, DC: Sugar Association, c1992. CALL NO: Kit no. 156 Summary: Nutrition and fitness education packagefor youth ages 9-14 and adult caregivers. Provides information needed to make day-to-daychoices contributing to a healthy lifestyle. The Super 7 9 posters + 1 set of sample activities Harrisburg, PA: Child Nutrition Programs,Pennsylvania Dept. of Education, c1993. CALL NO: Graphic no. 291 Summary: Designed to reinforce nutritioneducation provided in the classroom.

Vegetable magic:a preschool and kindergarten nutrition educationsource book Michele Palmer 40 p. Storrs, CT:Connecticut Nutrition Education and TrainingProgram, Department of Nutritional Sciences, College of Agriculture and NaturalResources, University of Connecticut, c1993 CALL NO: TX401.P25 1993 Summary: Suggests ways to help childrendevelop the habit of eating vegetablesevery day. Included are instructions for growing vegetables;names of places to visit that grow, sell and prepare vegetables; vegetable games that stimulate imaginationand learning; easy ways toprepare and enjoy vegetables; and stories to read thathighlight vegetables. Nutrition tips, safety tips,and nursery rhymes supplement the activity ideas.

20 Story Books

The adventures of superbeanand the good food friends Laurie Manahan 16 p. Portland, OR: Yummy Designs,1988. CALL NO: jTX364 .M32 Sununary: This booklet tells the storyof Superbean and his goodfood friends as they confront encourage children to eat Jelly Bean Joker and his JunkFood Gang. The story is intended to and other junk food such as healthy food while discouragingthe consumption of jelly beans donuts, bubble gum, chocolate, potatochips, and soda pop.

Alphabet soup Abbie Zabar 32 p. New York, NY: Stewart,Tabori & Chang, Inc., c1990. CALL NO: jTX355.Z33 from around the world for the Summary: A playful A to Zillustrated book using food stories alphabet letters to introduceinternational foods to children and parents.

The bread that grew Roberta L. Duyff 30 p. St. Louis, MO: Milliken PubCo., 1987. CALL NO: jPZ7.D95 A Summary: This juvenile booktells the story of the bread thatthe "Baker's Bunch" baked. vocabulary list and a recipe forbaking bread are included. Therecipe is an easy-mixing method prepare the dough oneday, which also allows for slowrising in the refrigerator. Children may then bake the next.

Curious George and the pizza H.A. Rey 1 sound cassette + 1 book Boston: Houghton Muffin,c1988. CALL NO: Audiocassette no.260 redeems himself by making an Summary: Curious George createshavoc in a pizza shop but unusual delivery.

21 0u Fat, fat Rose Marie Lisa Passen 32 p. New York: Holt, c1991. CALL NO: jPZ7 P26937 Fat 1991 Summary: A little girl must standup to the class bully who keeps pickingon her overweight friend.

Grilled cheese at four o'clock in themorning Judy Miller; illustrated by Jeanne Turner 90 p. Alexandria, VA: American Diabetes Association,1988. CALL NO: jRC660.5.M5 Summary: Even with soccer and schoolstarting, and Halloween comingup, sixth-grader Scott feels that diabetes is ruining his life.

Growing vegetable soup Lois Ehlert 32 p. San Diego: Harcourt Brace Jovanovich,1987. CALL NO: jPZ7.E55 Summary: This colorful juvenilework relates the story ofa father and child who plant a vegetable garden and harvest it in orderto make vegetable soup. Recipes forvegetable soup are included on the dustjacket.

Munchsters talk about food: preschoolnutrition program Education Department, National LiveStock and Meat Board, c1991. 6 posters, 8 duplicationmasters, and 1 evaluation form CALL NO: Kit no. 118 Summary: Through the use of fantasycreatures called the Munchsters, this kitpresents opportunities for developing thelanguage skills of young children byintroducing them to new foods and developing good foodhabits. For use withgroups of 6-10 children in 20-minute lessons.

My cooking pot Joanne Barkan; illustrated by JodyWheeler 9 p. New York: Warner Books, 1989. CALL NO: jTX657.C74B33 Summary: This pot-shaped book tells a story to illustrate different types of cookingpots and how they are used. Recommended forages 2 and up.

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4. n0 My cooking spoon Joanne Barkan 9 p. New York: Warner Books,1989. CALL NO: jTX657.C74B36 Summary: Describes different typesof cooking spoons and illustrateshow they are used by telling a story of a child learning tocook use spoons.

My measuring cup Joanne Barkan; illustrated by JodyWheeler 9 p. New York: Warner Books, 1989. CALL NO: jTX657.C74B35 Summary: Illustrates the different typesof measuring utensils and how they areused in cooking. Recommended for ages 2 and up.

My rolling pin Joanne Barkan 9 p. New York: Warner Books, 1989. CALL NO: jTX657.C74B34 Summary: Describes the different typesof rolling pins and illustrates how they areused in cooking by telling a story of childlearning how to cook.

My spatula Joanne Barkan; illustrated by JodyWheeler 9 p. New York: Warner Books, 1989. CALL NO: jTX657.C74B3 Summary: The spatula-shaped books tells a story toillustrate how spatulas are used in cooking and what are the different types ofspatulas. Recommended for ages 2 and up.

Nutri-kids visit goodeater farm, ExpandedFood and Nutrition Education Program(EFNEP) Bonnie A. Lorenz, Michael H. Holroyd,and Margaret Lewis 2 vol. Corvallis: Oregon State University,Extension Service, 1990. CALL NO: TX361.C5L6 Summary: The purpose of the publicationis to help five-and six-year-olds learnabout food and Scale and nutrition. It has been tested for age-appropriatereading levci with the Fry Readability the USDA guidelines: writing foradults with limited reading skills.

23 30 Nutri-kids visit the zoo teacher guide, ExpandedFood and Nutrition Education Program (EFNEP) Bonnie A. Lorenz, Michael H. Holroyd, andMargaret Lewis 29 p. Corvallis: Oregon State University, Extension Service,1990. CALL NO: TX361.C5L67 Summary: This teacher's guide is designedto help first graders learn about basic nutrition and a variety of foods. The guide has been tested for age-appropriatereading with the Fry Readability Scale and the USDA guidelines Writing forAdults with Limited Reading Skills. Red riding hood and the well:-fed wolf Robert Churchill, Nomi Roth Elbertr, DanJackson, and Jamie Simons 1 videocassette (VHS) (15 min.) Los Angeles, CA: Churchill Films, 1990. CALL NO: Videocassette no. 881 Summary: The video presents the traditionalLittle Red Riding Hood story witha twist. Here's the ugly wolf, all dressed up in Grandma'sclothes and looking forward toa dinner of succulent Red Riding Hood; however, she and herwalking, talking foods havea different idea of what constitutes a good meal. Designed for theages of 8 through 12, it's a fun romp into the world of nutrition via a familiar children's fairy tale.

Smiles for smiles Roberta L. Duyff 30 p. St. Louis, MO: Milliken Pub. Co., 1989. CALL NO: jPZ7.D958 Sm Summary: In this children's book, Smileshelps his grumpy friends learn goodeating habits through fun, easy activities. The text includesa vocabulary list. Song of the seven herbs Walking Night Bear; illustrated by Stan Padilla 58 p. Summertown, TN: Book Pub. Co., 1987. CALL NO: jE98.F6W25 Summary: This book containsseven stories inspired by Native American traditionabout the origin and powers of herbs.

This is the bread I baked for Ned Crescent Dragonwagon; illustrated byIsadore Seltzer 32 p. New York: Macmillan, 1989. CALL NO: jPZ8.3.D77 Summary: In this children's book, Glendabakes bread for Ned. When Nedgets home, he brings many friends. They eat, enjoying the bread with theirmeal. Text is rhyming and illustrations colorful.

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31 Audiovisuals ...m.immiemismEmamr

American foods of the South set Life/form replicas 10 models: plastic Ft. Atkinson, WI: NASCO. CALL NO: Model no. 6 salt pork, corn bread, diced Contents: Barbecued chicken,b_ack-eyed peas, collard greens with turnips with tops, grits, hushpuppies, lima beans with salt pork,pan-fried catfish, roasted spareribs. Summary: This package of food modelscontains 11 models of foods of theAmerican South. The authentic ethnic models are teaching aids fordemonstrating the variety of foods used to prepare dishes. These models are useful forteaching a unit on ethnic foods.

Be a food groupie-- and careabout healthy eating! characters, 1 hanging mobile, 3 videocassettes, 1 sound cassette,5 plush representations of food sticker cards, 60 parent letters, 1 mobile assembly instructions,1 storybook, 1 poster, 30 identical and 1 teacher's guide Mt. Prospect, IL: Food Groupie,Inc., c1991-1992. CALL NO: Kit no. 141 Summary: Centers around 5 characters:Orange, Broccoli, Bread, Milk, andPeanut Food USDA. The Groupie..Each character represents oneof 5 food groups as established by characters explain where the foodsthey represent come from and howeach food group help children stay healthy. Children areadvised to eat a variety of foods fromall the food groups.

Beans, peas & broccoli trees:implementing the Dietary Guidelines inchild care programs Production West Presented by Montana Child NutritionProgram Child & Adult Care FoodProgram (CACFP). Family/Maternal & Child Health Bureau,Dept. of Health & EnvironmentalSciences. handouts, 1 booklet, and 1 videocassette (VHS) (50 min.),1 leader's guide, 1 set of participant 1 poster Billings, MT: Production West,c1993. CALL NO: Videocassette no. 1602 Summary: This video program dealswith the nutritional needs of healthychildren 2-12.It guidelines, and provides introduces the USDA DietaryGuidelines, discusses the benefits of those quick, easy tips on food purchasingand preparation for use in child care programs.

25 3 r) Blubber busters: calories you can feel Waco, TX: Health Edco, Inc., 1989. CALL NO: Model no. 11 Contents: Candy bar, section of chocolate bar, lollipop,brownie, 2 cookies, snack cake, apple pie, iced donut, ice cream cone, bon-bon, chocolate kiss,4 chocolates, biolike artificial fat; in case. Summary: These "food for thought" snacksare made from bio-like artificial fat, and are sized so that 1 oz. of fat represents 220 calories of real food. Eating 35000more calories than are used up by normal metabolism and exercise will produce approximately 1 lb. ofnew body fat. As an example, 1 extra 200 calorie candy barevery day equals 21 lbs. of fat gain per year. Feel before you eat. These models are intended to motivate clients to change their eatinghabits in order to lose weight.

Bread, bread, bread Ann Morris; photography by Ken Heyman 28 p. New York: Lothrop, Lee & Shepard Books, 1989. CALL NO: jTX769.M67 Summary: This book of photographs for juvenileaudiences depicts the different varieties of bread that people eat around the world.

Children's nutrition 21 life form food replicas Fort Atkinson, WI: NASCO, c1992. CALL NO: Model no. 19 Summary: For use with children in nutrition education.Food portions are sized for children. Children's nutrition kit 20 life form food replicas Fort Atkinson, WI: NASCO, c1992. CALL NO: Model no. 18 Summary: For use with children in nutrition education.Food portions are sized for children.

Chuckles y los antojitos grandes (Chuckles and the SuperSnacks) 1 videocassette (VHS) (7 min.) Texas WIC Program, Nutrition Education, Outreach& Training Division CALL NO: Videocassette no. 1472 Summary: Chuckles, the clown, learns about healthysnack foods that give energy and promote growth.

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33 The Crunchy Critter club Georgia Public Telecommunications Commission forthe Georgia Department of Education 2 videocassettes (VHS) (179 min.), teacher'sguide, and guidebook Atlanta, GA: Georgia Nutrition Education & Training,Georgia Department of Education, c1989- 1991. CALL NO: Videocassette no. 460 Sununary: The nutrition education goals of these videosfor early childhood programs include: to develop a positive attitude abouttrying new foods; to identify a wide variety of foods andtheir important relationship to health; to participate incooking activities which enhance physical and social development; reinforce curricular content area;follow sanitation and safety principles; and to make eating an enjoyable experience.

Digestion food to energy Dan Bessie; edited by Helen Garvy 1 videocassette (VHS) (17 min.) + 1 guide Irwindale, CA: Barr Films, 1989. CALL NO: Videocassette no. 1020 Summary: Video traces how food is digested into nutrientsthat are absorbed by the human body to keep it healthy, discusses the keydigestive organs and their functions, and presents someadvice on proper nutrition and diseaseprevention.

Fast food: what's in it for you? Center for Science in the Public Interest and ChurchillFilms 1 videocassette (VHS) (16 min., 30 sec.) +discussion guide Los Angeles, CA: Churchill Films, c1988. CALL NO: Videocassette no. 1412 Summary: A humorous story reveals high fat, sugar, andcaloric levels in fast foods, why they pose a serious problem for youngpeople, and how to select better fast foods and a more healthful diet overall.

Five pound body muscle replica 1 model: plastic Ft. Atkinson, WI: NASCO. CALL NO: Model no. 2 Summary: This five pound body muscle replica is a model ofhuman body muscle. Designed to show the muscle configuration developed throughexercise, this graphic may be used to motivate patients to exercise regularly.

27 3 Food from farm to city Hans Halberstadt and Vera Williams 1 videocassette CliS) (13 min.), 1 teacher's guide, and 1 advertising flyer Irwindale, CA: Barr Films, 1987. CALL NO: Videocassette no. 980 Stumnary: Video shows the path that food takes as it moves from farmlandsto the dinner table. Focuses on a few commodities such as milk, showing their complete production anddistribution processes. Shows how city and suburban dwellers depend upon farmers for the food products they buy in the supermarkets. Designed for kindergarten through junior high grades.

Food replica package noI. Life/form replicas. 36 models: plastic Ft. Atkinson, WI: NASCO. CALL NO: Model no. 3 Contents: Meat: seafood, poultry, pork chop, hamburger, haddock, friedegg, hard-cooked egg, chicken leg, chicken thigh, chicken breast. Vegetables: broccoli,carrot sticks, frozen peas, baked potato, sweet potato, tomato juice, salad. Grains: bread, hamburger bun, cornflakes, rice. Fruit: half banana, half grapefruit, orange juice, orange, canned peaches, wholepeaches, raisins, strawberries. Desserts:angel food cake, jell-o, chocolate pudding. Dairy products:butter, cottage cheese, swiss cheese, skim milk. Miscellaneous: dressing, peanut butter. Summary: This package of realistic food models includesa wide variety of food items useful in a nutrition education program.

Food replica package no. 2 Life/form replicas. 30 models: plastic Ft. Atkinson, WI: NASCO. CALL NO: Model no. 4 Contents: Meat, seafood, poultry: bacon strips (2), ham, beefpatty, liver, bologna, wiener, tuna, steak.Sandwiches, soup, casseroles:chili, bread and peanut butter, vegetablesoup, spaghetti.Vegetables:asparagus, baked beans, green beans, beets, mashed potatoes, whole kernel corn, tomato juice. Grains: graham crackers, soda crackers,cream of wheat. Desserts: sheet c&ke with icing, sheet cake without icing, apple pie, icecream. Dairy products: cheddar cheese, American cheese. Miscellaneous: ripe olives. Summary: This package of realistic food models includesa wide variety of food items useful in a nutrition education program. Foods from each of the basic food groups are in the package.

28 Food replica package no. 3 Life/form replicas. 26 models: plastic Ft. Atkinson, WI: NASCO. CALL NO: Model no. 5 Contents:Meat, seafood, poultry:ham slices, beef roast, steak, pork sausage, shrimp . Mexican-American foods: enchiladas, flour tortilla, refried beans, tamale, taco. Sandwiches, soup, casseroles: pizza, beef stew. Vegetables: cauliflower, coleslaw, leaf lettuce, spinach. Grains:rice, macaroni, oatmeal, pancakes.Fruit:applesauce, dates, half melon, pineapple, prunes. Desserts: chocolate pudding. Summary: This package of realistic food models includes a wide variety of food items useful in a nutrition education program. Foods from each of the basic food groups are in thepackage.

For goodness sake! Susan Laughlin, Amy Block Joy, and Ruth Fermes 1 videocassette (VHS) (20 min.) Berkeley, CA: University of California, Cooperative Extension, c1987. CALL NO: Videocassette no. 1275 Summary: Presents healthy alternatives to meat, use of non-fat dry milk to enhance the nutrient value of many meals, many uses of rice, and of broccoli.

Get ready, get set, grow Brooklyn Bo anic Garden 1 videocasset to (VHS) (15 min.) + 2 paperback books Brooklyn, NY: The Garden; Oley, PA: Bullfrog Films, 1986. CALL NO: Videocassette no. 167 F&N Summary:Kids, vegetables, insects, flowers and harvest festivals appear together in this videocassette created as a kid's guide to good gardening. From planting to harvesting, radishes, sunflowers, tomatoes and other plant life are depicted from seedling to mature plant in order to explain rooting, weed growth, plant thinning and other important gardening concepts. A guide for kids to help with year-round gardening, and a manual of ideas for parents and teachers for involving children in gardening accompany the video.

Guide to good eating: a recommended daily pattern Guia para comer bien :un modelo diario recomeudado 2 wall charts Rosemont, IL: National Dairy Council, 1987. CALL NO: Graphic no. 110 F&N 1987 Summary: Colorfully shown, the food groups are represented in commonly eaten foods on this wall-sized poster. On the reverse side, major nutrients for health are listed in a recommended daily eating pattern from the food groups.

29 30 Healthy foods for healthy kids Ronda Harrison Criss 1 videocassette (VHS) (7 min., 30 sec.) Austin, TX: WIC Program, c1990. CALL NO: Videocassette no. 1522 Summary: Reviews guidelines for feeding small children (1-5years old) a diet that taste good and is nutritious. Discusses nutrients found in each of the foodgroups, what constitutes a serving, how often children should eat, rules for eating and exercise, andcauses and prevention of baby bottle tooth decay.

The heart a mighty pump Marshfilm Enterprises, Inc. 1 videocassette (VHS) (8 min.) + 1 teaching guide Shawnee Mission, KS: Marshmedia, 1988. CALL NO: Videocassette no. 734 Summary: The narrator and the children followa red blood cell on. its journey through the four chambers of the heart and the circulatory system.

Herschel the rabbit 1 videocassette (VHS) (7 min.) San Antonio, TX:Collie Craft, Inc. cI992. CALL NO: Videocassette no. 1785 Summary: Stresses the importance of including vegetables in one's dailydiet to provide the body with energy and to help tile body grow.

High fiber food packag.. Life/form replicas. 28 models: plastic Ft. Atkinson, WI: NASCO, 1990 CALL NO: Model no. 9 Contents: Prunes, strawberries, orange, apple, cole slaw,carrot sticks, whole tomato, broccoli, oatmeal, brown rice, bran muffin, popcorn, chili with beans, kidneybeans, canned peach halves, orange juice, applesauce, cooked carrots, tomato juice, cornflakes, white rice, and hardroll. Summary: This food model package focuseson increasing fiber in the diet. Both high fiber and low fiber food replicas are provided for demonstrating how changingfood selections can increase fiber content of the diet. A Typical American eats 10to 12 grams of fiber a day compared to the recommended daily intake of 25 to 35grams.

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3 7 Hip to be fit - a production of CalifornRaisins 1 videocassette (VHS) (18 min.) CA: Wright Group, Inc., c1993 CALL NO: Videocassette no. 1765 Summary: Through music and fast-paced action,Kristi and her friends, the California Raisins, show kids that a healthy, well-balanced diet andplenty of exercise can help make them champions in the classroom and on the playground.

How much fat? Sharon E. Buhr Valley City, ND: Young People's Healthy HeartProgram, 1989. CALL NO: Model no. 15 Summary: This is an educational set that provides10 test tubes containing the amount of fat found in various foods. It explains about fat andpossible risk of heart disease.

How much salt? Sharon E. Buhr Valley City, ND: Young People's Healthy HeartProgram, 1989. CALL NO: Model no. 14 Summary: This is an educational set that provides12 test tubes containing the amount of salt needed by the body and the amount found invarious foods. It explains about sodium and hypertension. inservice N.E.T. education program: Guide tonutrition education for the elementary teacher 1 videocassette (VHS) (60 min.) Tallahasse, FL: The Florida NET Program, 1987. CALL NO: Videocassette no. 442 Summary:This video explains the contents of therewritten version of the K-6 nutrition education curriculum guide entitled Florida nutritioneducation:a basic skills approach. The current title of the curriculum guide is Aguide to nutrition education for the elementary teacher. The seven titles in this curriculum guide are: Munch abunch food fair, The green thumb garden gang, The land of nutrition, Mission energy,Digestion journey, A nutrient dig, and Camp calorie. These items include Apple computer software for useby the students.

Janey Junkfood's fresh adventure Harvard Community Health Plan Foundation 1 videocassette (VHS) (30 min.) + activityguide Jamaica Plain, MA: FOODPLAY, c1992. CALL NO: Videocassette no. 1414 Summary:Teaches children, through juggling and rap music,how to balance their diet. Children learn how through TV commercials, read labels, andchoose healthier snacks at home, school, and on the run.

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3 51 Jealousy among the fruits Celine Malone St. Thomas, VI: Virgin Islands NutritionEducation and Training Program, VirginIslands Dept. of Education, Child and Nutrition Programs,c1991. CALL NO: LB1587.NSM34 1991 Summary: This short 3-act skitencourages healthy eating habits for children in grades 1-3. Kellogg's fit to be 1 videocassette (VHS) (15 min.), 1 teacher'sguide, 3 sheets of stickers, and 1poster Battle Creek, MI: Kellogg Co., 1989. CALL NO: Videocassette no..620 Summary: This videocassette tells thestory of nine-year old Michael who improved hisphysical fitness by eating more nutritionally andexercising daily. Instead of junk food, hebegan to eat a balanced diet including fruit. Michael alsobegan to exercise with his friends. Kids are cooks John Phillips 1 videocassette (VHS) (25 min., 45sec.) Little Rock, AR: Kids Are CooksProductions, c1992. CALL NO: Videocassetteno. 1587 Summary: Shows children making severalbasic recipes with adult supervision.Program teaches basic nutrition with the help ofa puppet.

Kids' kitchen Barbara Storper 1 videocassette (VHS) (45 min.)+ activity guide/cookbook Jamaica Plain, MA: FOODPLAY, c1992. CALL NO: Videocassetteno. 1432 Summary: Contain five units offeringa range of creative food activities that childrencan do with adults. Features 4 kid hosts andpuppets. Lunch Louisna style Louisiana Public Broadcasting 1 videocassette (VHS) (26 min., 13sec.), 1 teacher's guide, and 1 recipe booklet Baton Rouge, LA: Louisiana Departmentof Education, c1993. CALL NO: Videocassetteno. 1568 Summary: Discusses the various nationalitiesfound in Louisiana, their origins, andthe foods they contributed to Louisiana's cuisine.Chef Folse prepares a lunch consistingof ingredients brought by young guests, each of whomrepresents a different culture (e.g. French, Cajun, Spanish, African, etc.).

32 30 ethnic food set Mexican-American Life/form replicas. 12 models:plastic + 1 booklet Ft. Atkinson,WI: NASCO. CALL NO:Model no. 7 beef cubes inbrown gravy(came guisada), chili pepper(jalapeno), avocado, (frijoles in a bowl),refried Contents: Hot Mexican-style beansin a bowl enchiladas, flourtortilla, corn tortilla, polio), Spanishrice, and crisp (2), rice withchicken (arroz con beans (frijolesrefritos), tamales Mexican-American foods.The taco. models contains13 models of Summary: Thispackage of food used to prepareauthentic ethnic demonstrating thevariety of foods models are teachingaids for ethnic foods. dishes. Useful forteaching a unit on

Mommy,!fiat's anemia? Mama, que esanemia? Program Public HealthFoundation, WIC (English and Spanish) 51 slides +,,ound cassette c1987. Monterey Park,CA: The Program, CALL NO: Slide no.387 of iron in thediet to children, it emphasizesthe importance Summary: Addressingmothers and that are high iniron. prevent anemiaand the foods

Mammy, what'sanemia? Mama, que esanemia? Program Public HealthFoundation, WIC and Spanish) 1 videocassette(VHS) (English Monterey Park, CA:The Program,c1987. Videocassette no.1383 of iron in thediet to CALL NO: it emphasizesthe importance Summary: Addressingmothers and children, that are high iniron. prevent anemiaand the foods

Nutrition: a familyaffair Phyllis Nye, andPat Cleveland Mojedh Bruss, sheet, and post-testsheet (22 min.), 1guide, 1 pre-test Health Division,New 1 videocassette Program, NutritionBureau, Public Santa Fe, NM:Child Care Food Department, 1987 Mexico Health andEnvironment CALL NO:Videocassette no. 656 children's healthand growth. the importanceof nutrition to Summary: Thisvideotape discusses lunch and snackfoods and which types various possibilitiesfor breakfast, as well as In this light,it suggests shopping withchildren are provided to children.Tips for grocery nutritious of food not to serve encouraging children toselect and prepare social educationalbenefits of the health and celebrations, cooking orattending a movie. items in varioussituations such as

33 40 Nutrition information and misinformation 1 videocassette (VHS) (30 min.) University Park, PA: Audio-Visual Services, Pennsylvania StateUniversity, 1987. CALL NO: Videocassette no. 348 Summary: This videotape is the ninth in the Nutrition in Actionseries designed by Penn State University. Its purposes are to identify types of nutritioninformation which may influence children's food choices; analyze the information accordingto its content, source and motives; and review visual, audio and print mediaas ways in which nutrition information is exhibited. Classroom activities which help students identify reliablenutrition information are shown. Advertising tactics utilized by the media to influence children'sfood selection are reviewed.

Our wonderful body. How it uses food 1 videocassette (VHS) (10 min., 20 sec.) + 2 discussionguides Northbrook, IL: Coronet/MTI Film and Video, c1992. CALL NO: Videocassette no. 1574 Summary: Space explorer Zork, whocomes from a planet where the inhabitants do not eat, discovers why humans eat and learns about the digestiveprocess.

Ralphie's class presents Keep your balance 1 videocassette (VHS) (19 min., 14 sec.) + 1 teacher'sguide + 6 duplicating masters Niles, IL:United Learning, c1993. CALL NO: Videocassette no, 1763 Summary: Focuses on proper eating habits and therole that food plays as fuel for the human body. Discusses diets, fast food, fats, and processedfoods in the balance process.

Secrets of the food pyramid Kansas Wheat Commission and Kansas LEAN FoodProfessionals First Generation Video Marketing 1 videocassette (VHS) (13 min., 28 sec.) CALL NO: Videocassette no. 1428 Sunnaary: With the help of an American farmer anda rock singer, three youngsters go on a journey to the food pyramid, where they learn how eatingthe right foods can help them look and fell right. Deals mainly with the base of the pyramid,bread and cereal group. Start smart Department of Child Nutrition and the Department ofSchool Improvement Services, Illinois State Board of Education 1 videocassette (VHS) Springfield: The Board, c1989. CALL NO: Videocassetteno. 1587 Summary: Discusses the benefits ofa school breakfast program. Emphasizes the importance of a breakfast program to the learning process by providing basic nutritionto children who might not get it.

34 The story of howFred Fiddle got fit and Mary Ann Klie Esther Salis Gillett,Betty Kozlowski, (VHS) 1 videocassette Nutrition Educationand TrainingProgram, Columbus, OH: OhioDepartment of Education, Development, c1992. Division of Curriculum,and Professional Videocassette no. 1418 CALL NO: of good foodchoices for the teach the youngchild the relationship Summary: Designed to addressing these conceptswithin the context. of development and maintenanceof a healthy body, Portrays Fred Fiddlein a wheelchair. family eating andactivity patterns.

TerminEater Lean Maricopa County HealthServices and Project instructor's guide 1 videocassette(VHS) (16 min.) + 1 Scottsdale, AZ: DreamStreet Films, c1993. Videocassette no. 1583 CALL NO: teaches TerminEater, a cyborg sentback from the future, Summary: The reduce fat in his dietwithout giving up hisfavorite 11-year-old John Connorfive simple ways to foods, friends, orflavor.

Things that make you gomnummn Florida State University Center for InstructionalDevelopment and Services, Randy McRae of instructions, andquestionnaire 1 videocassette(VHS) (7min.), sheet Tallahassee, FL: FloridaNET, c1992. CALL NO: Videocassetteno. 1434 programs. offer vs. serve withregard to school meal Summary: Discussesthe advantages of and, when choice means less waste;self-service is faster; advantages are that they Some of these children can learn healthyeating habits which nutrition principles areapplied to food choices, can usethroughout their lives.

This is you for: youand your food Educational Productions Riverstreet Productions,Inc. for Disney sec.) + discussionguides 1 videocassette(VHS) (11 min., 49 CALL NO: Videocassetteno. 1581 and its "food expert" explorethe world of nutrition Summary: Pinocchio,Jiminy Cricket and a importance.

35 42 The tubes:fast foods Dixie Havlak 36 glass tubes containing plastic representations of fat + 1 stand Olympia, WA.: Lifetime Nutrition, c1990? CALL NO: Model no. 21 Summary: A visual representation of the fat content in 36 food items,including several served in popular fast food chain restaurants. Examples includea Whopper with cheese, a Kentucky Fried chicken breast, and a Wendy's baked potato,as well as Doritos chips, french fries, cheddar cheese, ice cream, etc.

The tubes:sugar foods Dixie Havlak 22 glass tubes containing sugar + 1 stand 0!ympia, WA: Lifetime Nutrition, c1990? CALL NO: Realia no. 5 Summary: A visual representation of thesugar content in 22 food items, including several brand name foods. Examples include Skippy peanut butter, Fruit & Fiber cereal, Pepsi Cola, Fruit Loops cereal, and Jello, as well as canned peaches,a candy bar, ketchup, graham crackers, syrup, sweetened iced tea, etc.

Vegetarian diet supplement food package Life/form replicas. 11 models: plastic Ft. Atkinson, WI: NASCO, 1990. CALL NO: Model no. 12 Contents:Oatmeal, tossed salad, French dressing (3), whole wheatbread, orange, graham crackers, and chocolate chip cookie. Summary: This package of food models is intendedto supplement the vegetarian food package.

Vegetarian food package Life/form replicas. 34 models: plastic Ft. Atkinson, WI: NASCO, 1990. CALL NO: Model no. 10 Contents:Oatmeal, whole milk, whole banana, whole wheat bread,butter pats, American cheese, orange, orange juice, graham crackers, tossed salad,French dressing, cheese pizza, yogurt, chocolate chip cookie, vegetable soup, saltine crackers,peanut butter on bread, brown rice, broccoli, carrots, yam, bran muffin, and apple. Summary: This package of vegetarian food models illustrateshow to eat a healthy lacto-ovo (dairy and eggs) vegetarian diet anda vegan (all vegetable) diet. Sufficient food replicasare provided to show a sample meal plan for each type of vegetariandiet. This package will help meat-eating Americans understand how three-quarters ofthe world eats a vegetarian diet.

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43 Your active bodydigestion and absorption Productions, Inc. Bill Walker sec.) + 1 film guide 1 videocassette(VHS) (10 min., 35 Northbrook, IL: CoronetFilm & Video, 1987. Videocassette no. 752 of CALL NO: designed to introduce youngpeople to the processes Summary: The videoprogram is context of a zoo, from that food. Setin the comparison digesting food andabsorbing the nutrients of teeth to the works to digest foodfrom the tearing action young people areshown how the body text of the food Proper nutrition isalso discussed in the workings of molecules tofeed the body. which zoo keepersfeed to the zooanimals.

37 4 ,*' Resources forChildren

delicious nutritiousfoods A child's organicgarden: grow your own Lee Fryer and LeighBradford 88 p. Washington, DC: AcropolisBooks, 1989. CALL NO: jSB324.3.F79 Summary: None given book of chocolate Chocolate! chocolate!chocolate! The complete 42 p. New York, NY:Scholastic, 1989. CALL NO: jTX767.C3 it can be used. Recipes discusses chocolate, itshistory and the many ways Summary: This book party are given. chocolate and instructionsfor throwing a chocolate are providedfor cooking with Intended for a juvenileaudience.

Fveryone likes to eat and illustrated bySandy Schafer Hugo J. Hollerorth,Debra Kaplan; designed 136 p. Boston, MA: JoslinDiabetes Center. 1988. CALL NO: RC662.H65 special care they need for children who havediabetes, explaining the Summary: This is a book in the face of the difficulty young peoplehave eating properly to take andsympathizing with the desire to be like everyoneelse.

Food and digestion Steve Parker 48 p. London; NY: F. Watts,1990. CALL NO: jQP145.P17 digestion, the organs to the digestive system,discussing each stage of Summary: An introduction nutrients into the body'sstructure. which aid in thedigestive process, andthe assimilation of

39 Food and digestion Janet Burgess 48 p. Englewood Cliffs, NJ: Silver Burdett Press,1988. CALL NO: jQP141.B98 Summary: This book designed fora juvenile audience discusses the role foodplays in human health and how the digestive system breaks down and utilizes foodto perform bodily functions. Topics include: hunters and farmers; what is food made of?; biting andchewing; the blood; the liver; the kidneys; not enough food; the wrong kind of food; food andsickness; and food in the future. The color photos and diagramsexplore the digestiveorgans and how food is processed to supply the body with the nutrientsessential for maintaining good health. Knowledge of nutrition Robert J. Florell, Harriet Kohn, andGlen Krohn 1 vol. Lincoln, NE: Nebraska Cooperative Extension. Service, Institute ofAgriculture and Natural Resources, University of Nebraska-Lincoln,1987. CALL NO: TX360.V62N23 Summary: This study examines to what extent low income children enrolledin Nebraska's 4-H food and nutrition projects (throughEPNEP) are learning thecontent of what is being taught. Shapedown just for kids, level 1 Laurel M. Mellin 13 p. San Anse lmo, CA: Balboa Publishing,1988. CALL NO: RM222.2.M31 Summary: Shapedown was developed at the University of CaliforniaSchool of Medicine. It puts the child in charge of his or her weight and guides parents in effectivetechniques for supporting their child. This workbook is designed for younger children by usingjuvenile stories to illustrate good eating habits. Weight loss, eating patterns, food choices,exercise plans, and behavior modification are includedas well as record keeping charts and activitypages. Tasting Kathie Billings lea Smith and VictoriaCrenson; illustrated by Robert S.Storms 24 p. Mahwah, NJ: Troll Associates, 1988. CALL NO: QP456.S6 Summary: This juvenile work discusseshow the sense of taste works andwhat the tongue, nose, and mouth do to produce a sensation of taste. Written in a question-answerformat, the authors explain in language understandable to juveniles the function of taste, whypeople get thirsty, and how animals use theirsense of taste.

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46 Tasting Henry Pluckrose; photographyby Chris Fairclough 32 p. London; NY: F. Watts,1986. a CALL NO: jTX546.P5 of different types of foodin order to Summary: Photos andsimple text describe the tastes of food. stimulate the young reader tothink about the flavors and textures

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47 Resources forAdults

The ABC's ofchildren nutrition Carolyn O'Neil 1 guide 1 videocassette(VHS) (23 min.) + c1992. Atlanta, GA:Turner Multimedia, Videocassette no. 1340 children. Looks at CALL NO: and developmentof physically fit the child's behavior growing years. Summary: Examines balanced diet forchildren during their quick and easy waysto ensure a education resources Annotated bibliographyof nutrition 193 p. Div. of ChildNutrition, NETProgram, 1984.. Raleigh, NC: Dept.of Public Instruction, TX364.A5 1984 books; posters, CALL NO: of films,instructional kits, games, listings and reviews available through Summary: Provides education resourcesfor grades K-12, and other nutrition principal transparencies, puzzles, Instruction. The citations arecategorized into 5 the North CarolinaDepartment of Public grades, tenth totwelfth grades, to sixth grade,seventh to ninth areas:preschool, kindergarten service areas andmedia specialists,and a by the teacher.Listings of regional Citations of and books for use nutrition educationmaterials are appended. directory of publishersand producers of also are included. computer softwareand musical aids

The breakfastadvantage John Kerr (VHS) (6 min., 35min.) 1 videocassette Program, c1992. Austin: TexasNutrition Education CALL NO:Videocassette no. 1585 Discusses mandated the importance ofbreakfast to learning process. Summary: Describes breakfast program. requirements forestablishing a school for the childnutrition programs: a Building for thefuture: U.S.D.A.nutrition guidance service personnel workshop modelfor school food 28 leaves Nutrition, NutritionEducation of Education,Office of Child West Virginia:West Virginia Dept. and TrainingProgram, c1993. CALL NO:LB3479.U5B85 1993 serving children in avariety of settings. guidelines for nutritionprograms and to Summary: Introduces quality of foodsoffered to children personnel to evaluatecurrent nutrient importance of It can enable standards for ahealthy diet.Discusses the implement changesthat reflect new products; offeringand plenty of vegetables,fruits, and grain offering foods lowin fat: serving and promoting analcohol and drug-free using sugars, saltand sodium onlyin moderation; lifestyle. 43 46 Child care food providercurriculum, 1992 Annette Kobriger 123 leaves Madison, WI: Wisconsin Dept.of Public Instruction, 1992. CALL NO: R.I205.K62 1992 Summary: Designed for certification of people who haveresponsibility of providingnutritious and acceptable meals forchildren enrolled in certified,licensed, or DPI approved situations. child care

Child nutrition lowerelementary level:resource packet Star Campbell-Lindzey University Park, PA: Nutrition Education Center,Benedict House, Pennsylvania University, 1985. State CALL NO: TX361.C5C5 Summary: Designed forteachers and other educatorswho deal with elementary this packet contains school children, a variety of approaches to teachingnutrition concepts information on relevant issues. as well as background Sugar/behavior relationships,hunger/learning relationships, fast foods contents, andexercise/fitness are subjectspresented in creative formats and information for both teaching purposes a play script, recipes,games, activities ideas, charts, references are included. worksheets, and

Children and weight, whathealth professionals Ad Hoc Interdisciplinary can do about it: aresource training kit Committee on Children andWeight 1 videocassette, 1 sound cassette, 1 training manual, 1 book,7 pamphlets and 2 chartsin binder Berkeley, CA: NutritionCommunications Associates,1988. CALL NO: Kitno. 47 Summary: This educationaltraining kit contains objective, educational activities usingaudio and video tapes andresource materials to inform health professionals of the mostrecent data on children, body weight andfood habits. Most of the information for the educationalactivities is contained in the positionpaper: "Children and Weight: A Changing Perspective. "Othermaterial included in this packetare: "Child feeding and regulation of News. 1987. 89 (3); book food intake." from Food &Nutrition jacket and order form forthe book, Winning Weightloss for Teens; Food Guide for the FirstFive Years; Your Growing Child (Spanish and Englishlanguage versions); What to Feed MyChild (Spanish and English versions; 1st Foods for YourBaby (Spanish and Englishversions); and First Twelve Months. Children's growthcharts from birth to 36 months and prepubescentare also included.

Chinese American foodpractices, customs, andholidays 36 p. Chicago, IL: American DieteticAssociation, American Diabetes CALL NO: RC662.C465 Association, 1990. Summary: This book offersan evaluation and recommendations for the Chinese Americandiet as it pertains to the non-insulindependent diabetic (NIDDM), for older Chinese Americans which is a major healthproblem (eighth leading cause of deathamong Chinese-Americans).

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4 9 affair: parents'guide children: healthyeating is a family Institute, National Cholesterol in National Heart,Lung, and Blood National CholesterolEducation Program, Institutes of Health 51 p. Bethesda, MD:The Institute,c1992. RJ399.H94C46 1992 later in life; CALL NO: children is related toheart disease Discusses how bloodcholesterol in the family can eat alow- Summary: and what to expectafterwards; how should get tested prescribed diet. which children and how to helpchildren follow a saturated fat,low-cholesterol diet; to developawareness Cholesterol in school agechildren: a program Johanna C. Burani 1 vol. + 19transparencies RM237.75.B87 1990 levels in CALL NO: increase understandingof cholesterol objectives of this programare to food choices Summary: The elevated levels; tointroduce heart-healthy the blood andrisks that mayaccompany fats; and to promoteregular excessive dailyintake of dietary that encourage anadequate, but not health. exercise asbeneficial to general with AIDS Diet guidelinesfor children Selina C.Mkandawire 17 leaves Medical Center:Special Child of New Jersey,United Hospitals Newark, NJ:Children's Hospital of Health Health Services,New Jersey Dept. TX361.W55W52 no.276 meals that are CALL NO: of childrenwith AIDS plan book is designedto help parents balanced diet Summary: This explained withemphasis on the Normal food intakefor age is intake are nutritionally adequate. maximize totalcalorie and protein increasing caloriesin the home to team are theme. Ways of AIDS that concernthe health care major symptomsin children with and profound explained. The nausea,anorexia, dyspnea, loss, persistentdiarrhea, and thrush, fever, weight possible solutions tothese problems. fatigue - the dietsin this book present

Eating healthyfor kids Liz Weiss andCarolyn O'Neil 1 guide 1 videocassette(VHS) (22 min.) + 1990. Atlanta, GA:Turner Multimedia, 1032 CALL NO:Videocassette no. youngsters andprovides advice establish goodnutrition habits in Summary: Examinesways to food choices forchildren. should know aboutmaking healthy from experts onwhat families

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AVAILABLE BESTCOPY Every little bite counts: nutritioneducation activities for school ed.) food service personnel (2nd Roberta Richey (ed.) andAnna Kahn 60 leaves Jefferson City, MO: Nutrition Education and TrainingProgram, Missouri Dept. of c 1 992. Health, CALL NO: LB3479.U5E91992 Summary: Written for thoseinterested in expanding existingschool food service adding new ideas and programs by more flexibility. Contains school lunchand breakfast patterns for age groups; lists of suggested foods various for school lunches andbreakfasts; and suggested activities promotional materials. and

Exploring foods foryoung children: a recipe for nutrition 85 p education (rev.) Tallahassee, FL: State ofFlorida, Dept. of Education,c1992. CALL NO: TX364.E981992 Summary: The purpose of this booklet is to providea guide for preschool and early classroom teachers to integrate elementary nutrition education into theexisting curriculum. Theactivities in the booklet suggestways for children. to learn to select nutritious foods anda well-balanced diet at an early age when attitudesand habits are being formed. Food for learning Kluz Channel 41 and Healthand Family Associates, Inc. 1 videocassette (VHS) (16min.) Albuquerque, NM: KluzChannel 41 and Health andFamily Associates CALL NO: Videocassetteno. 1274 Summary: Stresses theimportance of providingpreschool children the about a wide variety of opportunity to know foods so that theymay make decisions for healthful demonstrates how experiences eating.It can be provided through growingfood, preparation, shopping, eating. Adultsare seen as facilitators. and

Good for you handbook strategies for improvingstudents' dietary habits Judy Chismark 441 p. Atlanta, GA: GA Dept. ofEducation, School of Community CALL NO: TX364.G6 Nutrition Div., 1989 Summary: This handbook provides strategies to educatestudents about nutrition School Nutrition Program. throughout the The objective in proposingthese dietary strategies for is to transform each meal school meals into an example of optimalnutrition served ina positive environment. Various activities to be used with students that illustratenutrition principlesare suggested.

46 Great meals, greatsnacks, great kids Scholastic Inc.,American Joseph Wilkinsonand the staff of Jeanine Barone, etal.; edited by Health Foundation 64 p. New York, NY:Scholastic, 1989. CALL NO:TX553.C43G73 concerned with theimpact of eating on guide to healthyeating is primarily levels in children Summary: This is the controlof blood cholesterol The focus ofthis publication and, ultimately,heart lifelong health. development of coronaryartery disease in order to lowerthe risk for later and, if necessary,eating children's cholesterollevels be tested attack. It isrecommended that cholesterol. This guidecontains low-fat, the intake ofsaturated fat and patterns changedto reduce the concernedparent. low cholesterol menusand recipes for overweight children,one to five promoting healthybody weight: Growing healthy: booklet, and chart duplicating masters,2 brochures, c1991. 1 manual, 31 Program, MinnesotaDept. of Health, Minneapolis, MN:Minnesota WIC CALL NO: Kit no.116 problem ofoverweight. for WIC educatorsaddressing the Summary: Kitprovides resources child's growth/height educators identifyfactors influencing a Information includescriteria to help of the curriculum. and scientificbasis for development status as well asreview of literature curriculum supplement with the DietaryGuidelines : a Growing up healthyand eating right teachers for upperelementary andmiddle school Steva AlexisKomeh 39 p. + 1pamphlet c1992. Maryland StateDept. of Education, RJ206.K65 1993 middle schools CALL NO: in upperelementary and Designed to helpclassroom teachers Summary: nutrition concepts incorporate activitieswhich focus on the contained in theDietary Guidelines. del programaHead Start salud dental paraninos y familias Guia del planeducativo sobre 72 p. Humanos de losEstados Unidos,Oficina Departamento de laSalud y Servicios Washington, DC: Ninez, la Junventud yla Familia, Humano, Administracionpara la de los Serviciosde Desarrollo Oficina de HeadStart, 1990. CALL NO:RK55.C5D4618 with Head Startchildren and education curriculumguide for use Uniform Title:Dental health families

47 J2 Guide for evaluation of nutritioneducational materials Karen J. Oby 26 leaves Bismarck, ND: MCH/WIC, North Dakota State Dept. ofHealth, 1989- 1990. CALL NO: TX364.G82 Summary: This booklet provides criteria for evaluatingmaterials used in the NorthDakota WIC Program for clientor staff instruction. A checklist of characteristics to examine inwritten and audiovisual materials is provided in addition to readabilityformulas, examples ofsponsor bias and promotion, and recipe guidelines.

Head Start: the insidestory of America's most successful educational experiment Edward Zig ler and SusanMuenchow 274- p. New York: BasicBooks,c1992. CALL NO: LC4091.754c1992 Summary: Describes thehistory of Head Start.

The healthy E.D.G.E. inschools 4 vol. ' Alexandria, VA: American School Food Service Association,c1992. CALL NO: TX945.2.H431992 Summary: Each edition focuses on a different aspect of school foodservice including rewarding and recognizing employees; team building; planning publicrelations campaigns; and costs and calories. balancing

Infant and child nutrition Mary Jane Popovich 1 sheet Tacoma, WA: StretchingCharts, 1987. CALL NO: TX361.W55W52no. 250 Summary: This sheet describes the diet and nutritional needsof infants and children from to the age of six years. birth

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J3 Jewish food practices,customs, and holidays Group of the AmericanDietetic Association Diabetes Care andEducation Dietetic Practice Catherine Higgins andHope S. Warshaw 23 p. Alexandria, VA: AmericanDiabetes Association, Chicago, IL: AmericanDietetic Association; 1989. CALL NO: RC662.J48 basic rules of kashrut, and regional food practicebook will present the Summary: This ethnic forth in the Torah.Information is kosher. These are theJewish dietary principles set or keeping practices, customs andholiday celebrations. The provided on traditionaland current Jewish food modification of Jewishfood practices inmanaging text offersrecommendations for dietary diabetes.

Katie the kidney presentswhat to eat and feelbetter Betty Wedman 1990 St. Petersburg, FL:Betty Wedman Services, CALL NO: RC903.W42 disease a basic guide toeating healthfully, Summary: This bookletprovides people with kidney and sodium. with special considerationsfor proteins, potassium, self-reported dietary habitsand attitudes The Kellogg children'snutrition survey: a look at executive summary of children in America: & Associates, Inc.,1989. Harris Scholastic Research, adivision of Louis Harris CALL NO: RJ206.K4 of children on the topicof nutrition. Summary: This documentreports the results of a survey the need to eat wellbut are falling shortin applying The survey reportsthat children realize habits and attitudes of life. This examinationof self-reported dietary nutrition concepts in daily data tables of responses tothe survey. children in America contains anexecutive summary and the

Keys to children'snutrition Carolyn E. Moore New York, NY: Barron'sEducational Series, 1991 CALL NO: RJ206.M78 of how diet can affectchildren's health. Summary: This bookhelps parents become aware

La Piramide de laalimentation National Health Video,Inc. 1 videocassette (VHS)(10 min.) Los Angeles, CA:National Health Video,c1993. CALL NO: Videocassette no.1783 Pyramid and discussesthe reason for thepyramid design. Summary:Describes the Food Guide of foods to be found featured in the pyramid,giving specific examples Introduces each food group how many servings are the nutrients to befound in each food group, in each group. Discusses serving size is and whyit is simportant. recommended from each group perday, and tells what a 49 4 Learning about nutrition throughfood Kluz Canal 41, Health & FamilyAssociates, Inc. 1 videocassette (VHS) (15 min.)(Spanish) Albuquerque, NM: The Associates,c1989. CALL NO: Videocassetteno. 1243 Summary: This Spanish language video demonstrates for teachers ofpreschool children how to incorporate food and nutrition topics into classroom lessons. Suggestedactivities include field trips, meal time activities, food preparation, incorporation of foodlessons with other subjects (math, art, science, etc.).

Making childhood a healthyexperience Jackie Rakowski 36 p. Adelaide, SA, Australia: Public & Environmental HealthDivision South Australian Health Commission, c1991. CALL NO: TX362.C5R35 1991 Summary: Designed to provide generalinformation about the nutritionalneeds of young children, and offers practical suggestions as to how the daycare center or kindergartencan best satisfy these needs. Includes menu plans, tips on nutrition education, anda list of community resource organizations in South Australia.

Meals without squeals Christine Berman 240 p. Palo Alto, CA: Bull PublishingCo., 1991. CALL NO: TX361.C5B471991 Summary: This cookbook/nutrition guide provides information formeeting nutritional needs of children. It is simple, straightforward, clear, and easy-to-read, withmenus, recipes, and _solutions to common feeding problems. It shows how to offer children positivelearning experiences with food. Included is information" on allergies, eating disorders, lactoseintolerance, USDA requirements of the Child Care FoodProgram and more.

Menu for success! Tennessee Child Nutrition Programs 78 p. Nashville, TN: Tennessee NutritionEducation & Training, c1987. CALL NO: TX361.C5M461987 Summary: None given

50 Institute The National FoodService Management University Teleproductions (VHS) (9 min., 30sec.) 1 videocassette Institute, University ofMississippi, c1992. Mississippi: NationalFood Service Management CALL NO: Videocassette no.1582 and the servicesit Food ServiceManagement Institute Summary:Discusses the National and other child history of the NationalSchool Lunch Program provides.It also discusses the nutrition programs. building fitness together Nutrition tips for parentsof young athletes: Sue Travis 42 leaves Ithaca, NY: CornellCooperative Extension ,c1992. CALL NO: TX361.ABT721992 reliable and accurateinformation about nutrition Summary: Designed toprovide parents wiih preparing practical recommendationsfor buying and and sports for children ages7-12. Contains family's busy lifestyle. quick meals, drinks,and snacks that fit a

Nutrition: a familyaffair Nye, and Pat Cleveland Mojedh Bruss, Phyllis and 1 post-test sheet (VHS) (22 min.), 1guide, 1 pre-test sheet, 1 videocassette Bureau, Public HealthDivision, New Santa Fe, NM:Child Care FoodProgram, Nutrition Mexico Health andEnvironment Dept., 1987. CALL NO: Videocassette no.656 of nutrition tochildren's health andgrowth. Summary: This videotapediscusses the importance food not lunch and snack foodsand which types of It suggests variouspossibilities for breakfast, health shopping with children areprovided as well as the to serve tochildren. Tips for grocery nutritious items in benefits of encouragingchildren to select and prepare and social educational attending a movie. various situations such ascelebrations, cooking or

Nutrition basics (rev.) 10 portfolios + 1instructor informationguide Center for ContinuingEducation, 1991. Athens, GA: Universityof Georgia, Georgia CALL NO: TX364N896 1991 module curriculumis designed to provide Summary: This 10 goal is to increaseknowledge basic nutrition throughoutthe life cycle. The in-depth instruction in school-age children,adolescents and of basic nutritionprinciples affecting and understanding nutrition managers,and other adults. The course maybe taught to groupsof teachers, school school personnel.

51 56 The nutrition challenge: fight fats Linda McDonald 28 slides, 1 script, and 3 duplicatingmasters CALL NO: Slide no. 419 Summary: Discusses the importance oflimiting fat intake.Describes how to understand fat content on food labels, and calculate thepercentage of fat in foods.

The nutrition challenge: fill-upon fiber Linda McDonald 30 slides, 1 script, and 2 duplicatingmasters CALL NO: Slide no. 417 Summary: Defines nutritional fiberand describes the differenttypes of fiber. Identifies food high in fiber and discusses their rolein preventing disease.

The nutrition challenge: foodsand immunity Linda McDonald 30 slides, 1 script, and 2 duplicatingmasters Houston, TX: Nutrition Services,c1992. CALL NO: Slide no. 416 Summary: Discusses how the immune system works, how certain nutrients impactdiseases, and how good nutrition boost immunity.

The nutrition challenge: slashsugar Linda McDonald 30 slides, 1 script, and 2 duplicatingmasters Houston, TX: Nutrition Services,c1990. CALL NO: Slideno. 418 Summary: Discusses sources of sugar in the diet, its physiologicalimpact on the body, andways to reduce sugar intake. Shows howto read food labels for sugar content.

Nutrition education and trainingresource guide: Maryland 1 vol. Maryland: Maryland State Dept.of Education, Program Assistance& Monitoring and Child Nutrition Sections, c199? CALL NO: Z5776.N8N88 Summary: Lists resource materials dealing with variou., aspects ofnutrition. The materialsare organized according to format: videotapes, 16mm films, filmstrips,computer programs, curriculum guides, books, transparencies,slides with cassettes,games, and miscellaneous materials.

52 Nutrition for children test, 1 post-test, 8 transparencymasters, 1 follow-up 1 booklet, 1 poster,2 brochures, 1 pre-test, outline and 1 workshop Program, Texas Dept.of Human Services,1991. Austin, TX: NutritionEducation & Training CALL NO:TX361.C5N877 advanced academictraining and workshop packetprovides educators with Summary: This Americans" as a basisfor nutrition educationin information on using the"Dietary guidelines for the classroom.

Nutrition forelementary-aged children Sally R. Anger andStar Campbell booklets, factsheets,charts, and articles) pamphlets, worksheets, 1990 1 portfolio (posters, Center, PennsylvaniaState University, University Park, PA:Penn State Nutrition CALL NO:TX361.C5C53 be knowledgeableabout packet is designed foreducators who need to Summary: This resource packet includesbackground key issues in the areaof elementary-agechild nutrition. The activities and teachingtechniques. information for teachersand examples of

Nutrition issues instructor informationguide 15 portfolios + 1 Center for ContinuingEducation, 1991. Atlanta, GA: Universityof Georgia, Georgia N896 1991 CALL NO: TX364 designed to provide Summary: This 15module curriculum is throughout the life cycle. in-depth instruction inbasic nutrition

Nutrition labeling (VHS) (10 min.) 1 videocassette Program, c1989. Austin, TX: TexasDept. of Health, WIC CALL NO: Videocassetteno. 1474 nutrition labels, what the nature of nutrients,what has to be included on Summary: Discusses meaning of the termU.S. RDA. information can be found onnutrition labels, and the visitors A nutrition resourcefor Head Start home Lois Morris Malmgren 163 p. Head Start Program,1986. Greensburg, PA:Westmoreland County CALL NO: TX364.M34 as a referenceand resource for Designed to be usedby the paraprofessional emphasizes the Summary: education plans forfamilies, this manual developing andimplementing nutrition maintain sound nutritionalhabits nutrition and health.Ways to develop and relationship between for use with lowincome familieswith are alsostressed. Althoughspecifically designed similar uses. Start Home Visitors,the materialis adaptable for preschoolers by Head nutrition information,food habits, nutritional statusassessment, general Understanding eating health problems representsome during the life cycle,and nutrition-related preparation, nutrition several activities andrecipes. of the broad topicsaddressed. Included are 53 Oatmeal in my hair: the challengeof feeding kids Gannett Production Services 1 videocassette (VHS) (12min.) Minneapolis, MN: The Services,c1992. CALL NO: Videocassetteno. 1301 Summary: Several parents discusstheir problems with feeding theirpreschool children. Topics discussed include: ideas for snacks, ways to make mealtime more pleasant, shoppingtips, typical characteristics of preschoolerparents as role models. Variety of ethnic groups and family types are represented, includinga divorced father and a single other.

Off to a good start: practicalnutrition for children Catherine Romaniello and NancyVan Dome len 130 p. Englewood, CO: WildwoodResources, Inc., 1989. CALL NO: TX361.C5R651989 Summary: Thisresource book provides child-orientednutrition information. USDA Child Care Food Program Included are rules and regulations,menus, shopping activities,songs, and activities for children of allages.

Picture books for preschoolnutrition education:a selected annotated bibliography Louise Bay le 32 p. Lexington, MA: The Author, 1987. CALL NO: Z5814.F7B39 Summary: This annotated bibliography lists and describesover 130 picture books for children, ages 2 to 6. The bibliography includes author, publisher, date and price,if available for purchase. Story books were selected for having themes in which foodand food-related activities play important role, e.g., gardening, some farming, fishing, and the market.Also included are stories about what animals eat; cooking; social and cultural aspects of foodand eating and nonsense tales rhymes about food. All books and listed are in hardcover unlessotherwise indicated. The annotated books are also listed by author, type of literature and in two categories:1) when food comes from and 2) social and culturalaspects of food and eating.

Preventing childhood eatingproblems: a practical, positive of food and weight conflicts approach to raising children free Jane R. Hirschmann and LelaZaphiropoulos 160 p. Carlsbad, CA: Gurze Books,c1993. CALL NO: R.1206.1-153 1993 Summary: Offers an approach to healthy eating basedon the method of self-demand feeding. Presents evidence that childrenwill naturally self-regulatetileir eating if rigid rules imposed upon them; anxieties are not about food, weight, and dietare eliminated if children are allowed to choose how they deal with food.

54 Progress in sharing the DietaryGuidelines for Americans: activities oflocal practitioners in 16 communities across theUnited States Sara M. Steele and Marsha A.Appel 73 p. Madison, WI: Dept. of Continuingand Vocational Education, Universityof Wisconsin, c1989. CALL NO: TX360.U6S743 1989 Summary: None given

Progress in sharing the "DietaryGuidelines for Americans": additionalmaterials developed by national and state professionals Marsha A. Appel 16 p. Madison, WI: Dept. of Continuingand Vocational Education, Universityof Wisconsin, c1989. CALL NO: Z5776.N8A67 1989 Summary: None given

Progress in sharing the DietaryGuidelines: the activities of eight groupsof professionals Sara M. Steele and Marsha A.Appel 135 p. Madison, WI:Dept. of Continuing and VocationalEducation, University of Wisconsin, c1988. CALL NO: TX360.U6S742 1988 Summary: None given

Progress in sharing the DietaryGuidelines: summary of national, state,and local surveys of professionals Sara M. Steele and Marsha A. Appel 21 p. Madison, WI: Dept. of Continuing andVocational Education, University of Wisconsin,c1988. CALL NO: TX360.U6S74 1988 Summary: None given

Project 2001: nutrition for a new century John Kerr 1 videocassette (VHS) (6 min., 40sec.) Texas: Texas Nutrition Education &Training Program, c1992. CALL NO: Videocassette no. 1584 Summary: Project 2001 is an invitation toschools to shape their food service aroundthe concept of the Food Guide Pyramid.Participating schools receive a projectinformation kit and promotional materials for parents andfood service staff.

55 0t) Project 2001: nutrition fora new century 1 set informational materials, 1 pamphlet,18 duplicating masters, 1 sheet stickers,and 1 press release Dallas, TX: Southwest Region, Food andNutrition Service, U.S. Dept. of Agriculture,c1993. CALL NO: Kit no. 158 Summary: Project 2001 is an invitationto schools to shape their food service around theconcept of the Food Guide Pyramid. Kit containsproject information and promotionalmaterials for parents and food service staff.

Promoting nutritional health during thepreschool years: Canadian guidelines Network of the Federal/Provincial/TerritorialGroup on Nutrition and NationalInstitute of Nutrition 148 p. Ottawa: The Network, c1989. CALL NO: RJ206.N47 1989 Summary: This book is intended to formthe basis for the development andimplementation of programs and policies related to health and well-being ofchildren one to five years old.

Promotional programs for Colorado schoolfood services Thompson School District NutritionalServices Dept. in cooperation with theGreater Denver School Food Service Directors' Council 91 p. Colorado:s.n., 199-? CALL NO: TX945 P76 Summary: Discusses the essential elementsto a successful school promotion: choosingthe objective, communication with keypeople, planning the details, publicity beforethe events, and evaluation.

Puppets use forks, too! Puppetry innutrition education Brenda J. Miller and Merry Saegert 1 vol. Austin, TX: Texas Dept. of HumanServices, Nutrition Education andTraining, c1993. CALL NO: TX364.M55 1993 Summary: Designed to provide trainingand familiarity with theuse of puppets, particularly in the area of nutrition education. Directed toward teachers, child care workers,coordinators, etc.

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61 Recommendations for feedingpreschool children Marion R. Van Nierop 20 p. of Public Health, East Michigan State Board ofEducation, Michigan Dept. Lansing, MI: Extension Service, MichiganState Lansing, Food Science &Human Nutrition, Cooperative University, 1989. CALL NO: RJ206.R32 provides guidelines Summary: This book is areference for those workingwith young children. It 5). It is designed toprovide information on for feeding healthy,preschool children (ages 1 to habits, and health concernsassociated with early nutrition, normal growthand development, food childhood.

The road to change Janet Cope (25 min.) + 1 folder ofhandout masters 1 videocassette (VHS) Office of AdministrativeServices, Atlanta, GA: School andCommunity Nutrition Division, Georgia Dept. of Education,1991. 1112 CALL NO: Videocassette no. in improving nutrition video and guidebookassist child nutrition staff This self-instructional Guidelines. Both showrealistic ways to nutritional status throughimplementing the Dietary change food gradually inschool settings. implementation materials forthe child nutrition, Shaping healthy choicesinto action kit: shaping healthy choicescampaign Sacramento: California Dept.of Education, c1992. 1 set promotionalmaterials 2 videocassettes, 7booklets, 3 brochures, and CALL NO: Kit no. 155 Summary: Program designed tohelp California schoolsand child development practices that promote health,reduce the risk programs introducechildren and youth-to dietary growth, development andphysical activity. of chronic disease, andprovide for optimal learning,

Shapedown just for kids,level 1 Laurel M. Mellin 13 p. San Anselmo, CA:Balboa Publishing, 1988. CALL NO: RM222 .2 .M31 of California School ofMedicine. It puts Summary: Shapedown wasdeveloped at the University guides parents in effectivetechniques for supporting the child in charge ofhis or her weight and children by using juvenilestories to illustrate their child. This workbookis designed for younger food choices, exerciseplans, and behavior good eating habits.Weight loss, eating patterns, charts and activity pages. modification are included aswell as record keeping

57 Smart choice, a guide to healthy food:a workbook for school food service personnel 112 p. Hartford, CT: State of Connecticut Dept. ofHealth Services, 1990. CALL NO: TX911.3.T73S6 Summary: This publication discusses theconnection between nutrition andcancer and supplies practical suggestions to limit the fat andincrease the fiber in school lunches. Theobjective of this program is to fight cancer through healthy food choices.The school lunch information supplied by this document is intendeuto provide lunches with an average of 7-8.4grams of fiber and no more than 27 grams of fat per meal basedon a 600-800 calorie lunch for 7-10year olds. Instructions for modifying recipes to readithese nutritional goals are included. Smart selections 1 videocassette (VHS) (6 min., 50 sec.)+ 1 booklet Washington, DC: Public Voice for Foodand Health Policy, c1993. CALL NO: Videocassetteno. 1600 Summary:Explains how the new food label offersmore complete nutrition and health information than previous labels. ComedienneCarol Leifer walks through the aislesof a grocery store examining labels of various items.

Snack picture recipes Kathy Finley and Janet C. Foos 43 leaves Sacramento, CA: California N.E.T.P.?,c1986. CALL NO: TX740.F56 1986 Summary: This step-by-step cookbookis for use with low-functioningstudents and adults. Start smart Department of Child Nutrition and theDepartment of School ImprovementServices, Illinois State Board of Education 1 videocassette (VHS) (14 min.) Alexandria, VA: American School FoodService Association, 1989. CALL NO: Videocassetteno. 1184 Summary: Stresses the importance ofnutrition to the learningprocess. Breakfast programs have been particularly beneficialto Illinois school children. Starting smarter Dept. of Child Nutrition and the Dept.of School Improvement Services, theIllinois State Board of Education 1 videocassette (VHS) (11 min., 47sec.) Springfield: The Board, c199? CALL NO: Videocassetteno. 1588 Summary:Surveys school breakfastprograms in Illinois.Discusses how a program is established, the importance of coordinatingthe arrival of children to school with theeating of their breakfast, supervision of the food preparationstaff, and menu selection.

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63 from the N.E.T.library A teacher's guide to16 mm. films available Paula M. Mydlenski 16 p. Education, State Office of St. Thomas, VI:Virgin Islands Dept. of Child Nutrition Programs,1987. CALL NO: Z5814.F7M9 education which are is a list of 16mm filmsfor use in nutrition Summary: This bibliography Library. The intended available from the VirginIslands NutritionEducation and Training audience for these films rangefrom preschool to adult. activities guide Teaching children aboutfood: a teaching and Christine Berman Palo Alto, CA: BullPublishing. CALL NO: TX3643B47 1991 cooking and gardeningactivities for Teaches parents andchild care providers Summary: ways to teachappreciation for cultural children, tips to helpchildren become smart consumers, understanding of the relationshipbetween diversity regarding foodchoices and preparation,and an food and our environment.

Traditional African cooking Ola Olaore 96 p. London & New York:Foulsham, c1990. CALL NO: TX725.A350431990 by the author for easeof preparation Summary: Contains originalrecipes which were selected stews, poultry, meat,side dishes, ingredients.Includes recipes for soups, and availability of and a guide to regional snacks, sweets, anddrinks. Includes asections on buffet suggestions specialties.

The white paper onschool lunch nutrition Washington, DC: Centerfor Science in the PublicInterest, 1990. CALL NO: LB3479.U5C5 School Nutrition, makes This report, from theCitizen's Commission on Summary: include: limit number ofcalories from fat to recommendations on schoollunch nutrition, which non-nutritive foods (sodas,chips, candy, 35%; limit sodium to 1,000milligrams per lunch; and Contains easily preparedvegetable recipes. etc.) should not be soldduring school hours.

59 64 Whose job is it? foodbeat: promoting the positivefoodbeat: solving problems 1 videocassette (VHS) (30 min.) St. Paul, MN: The Division: The Office, 1989. CALL NO: Videocassette no. 873 Summary: The overall goal of the video isto promote good nutrition and appropriate growth of preschool age children by providing theirparents with video models of appropriate/positive skills for child feeding. The video has 3segments. The first segment aims to educate parentson division of responsibility in child feeding. Segment 2 aimsto provide parents with informationon positive parent skills to use vs. abuse of food in parenting. Segment3 aims to increase parents' knowledge on specific common nutrition issues in child feeding suchas portion sizes, set meal and snack time, food jags, etc.

Yog leej twg hauj lwn; Sib tham txog keyXyaum me nyuam (Whose job is it? Promoting the positive:solving problems) City of Saint Paul, Division of Public Healthin cooperation with the Office of Cable Communications 1 videocassette (VHS) (25 min.) + 2guide/scripts St. Paul, MN: The Division; The Office, 1989. CALL NO: Videocassette no. 872 Summary: The overall goal of the video isto promote good nutrition and appropriate growthof preschool age children by providing theirparents with video models of appropriate/positive skills for child feeding. The video has 3segments. The first segment aims to educate parentson division of responsibility in child feeding. Segment 2aims to provide parents with informationon positive parents skills to use vs. abuse of food in parenting.Segment 3 aims to increase parents' knowledge on specific common nutrition issuesin child feeding such as portion sizes,set meal and snack time, food jags, etc.

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