Media: Book
Target Audience: Preschool - Grade 6
Pub. Date: 2002
Description: In Alexander and the Great Food Fight, Alexander's afternoon snacking choice becomes a heated argument between some feisty fruit about which is the best for Alexander's young, growing body. Children will love the many colorful characters, which include grumpy Mrs. Grape Cluster, the bossy Mr. Pineapple, and the very argumentative Mr. Orange. This delightful story, with its many bright and engaging illustrations, helps to make learning about good nutrition fun.
Time/length: 39 pages
Number of Copies: 1
Source: Heart to Heart Publishing

1 Copy

Title: Food Allergy Field Guide - A Lifestyle Manual for Families
Media: Book, paperback
Audience: Educators, Parents of Children with Food Allergies, Teenagers, 13% 2B y/o
Pub. Date: 2000
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this book. Make sure to note the newer version and its improvements when using as a resource.
"Eat different without seeming different." As a parent of a child with a food allergy, helping them to fit in with their peers can be hard, especially when it comes to food. Childhood is full of all kinds of food "rights of passage," ice cream, pizza, not to mention the trials of the school cafeteria. The Food Allergy Field Guide provides information about most of the major food allergies afflicting people in the United States-including wheat, eggs, peanuts, corn, soy, dairy, and tree nuts. The ages cover range from toddlers through middle and high school aged children. Case studies illustrate the point at hand and are interspersed between pleasant to read narrative. Celiac disease is discussed as is the difference between a food intolerance and a food allergy. The controversial, possible role of casein and gluten in autism is presented as well. The second half of the book has recommendations for substitutions of different ingredients in favorite recipes and many recipes developed for specific food allergies. Finally, a series of convenient fact sheets on corn, egg, soy, wheat, dairy, and peanut allergies is included in the back along with numerous resources for coping with food allergies.
Length: 279
Number of Copies: 1
Classifications: Adult, Elementary, Secondary, Middle School, Early Childhood, Special Diets, Nutrition Education, Food Preparation and Presentation, Food Analysis, Book, Culture and Nutrition, Menu Planning and Production, Cookbook
Source: Savory Palate, Inc.

1 Copy

Title: Food Values of Portions Commonly Used, 18th Edition
Media: Book
Target Audience: Educators, Food Service Employees, Grades 10-12, Adults
Pub. Date: 2005
Description: Now completely updated for the 18th Edition, this best-selling classic continues to supply authoritative data on the nutrient content of foods in a quick, easy-to-use reference book. The book's main table reflects the current food supply, listing more than 8,000 common foods, and contains data on nutrient content, organized by food groups. Supplementary tables provide data for lesser-known food components.
Time/length: 452 pages
Number of Copies: 1
Classifications: Adult, Classroom Curriculum, Food Analysis, Food Service Management, Nutrition Education, Secondary, Book
Source: Lippincott, Williams, and Wilkins

1 Copy

Title: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 2 Energy for Action
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Energy for Action teaches youth to take action to challenge the many obstacles to healthy eating. It showcases how your students can influence their schools, communities, and one another so that healthy food choices are the norm instead of the exception. Some of the issues talked about within this second series are: fighting the influence of major soft drink companies on our schools, teaching kids about the entire food cycle, seed to table,informing kids about unhealthy food choices at school, and striving to bring healthy food into low-income neighborhoods.
Time/length: 29 minutes
Number of Copies: 1
Source: Comprehensive Health Education Foundation

2 Copies

Title: Gobble Up Math
Media: Book, paperback
Target Audience: Grades K-3
Length:136
Pub. Date: 1994
Description:A fun way to do math with food! Gobble Up Math is an activity book suitable for early primary grades that uses food as a tool to learn mathematical concepts such as fractions, geometry, patterns, sets, measurements, and number operations. Recipes are included for things like edible play dough. The old food guide pyramid is used in some activities, but the concept of food groups is the primary use of the pyramid. This aspect has been retained in the new MyPyramid system, so the book is still perfectly relevant to today's children. A bibliography of other interactive math books is given at the end of the book as well.
Number of Copies: 1
Classifications: Book, Elementary School, Nutrition Education, Food Analysis, Children's Activities and Projects
Source: Creative Teaching Press, Inc.

1 Copy

Title: Gobble Up Science
Media: Book, paperback
Audience: Grades 1-4
Pub. Date: 1996
Description:Using the wonderful science of food, Gobble Up Science features activities designed to reinforce scientific principles through edible activity. The science of water, the 5 senses, crystals, reactions, digestion, color, mixtures, and more are explored. Examples of activities include "Milk-Magic" and "Egg-citing Dyes." Numerous recipes are included, each pertaining to the activity at hand. The old food guide pyramid is used in some activities, but the concept of food groups is the primary use of the pyramid. This aspect has been retained in the new MyPyramid system, so the book is still relevant to today's children. Gobble Up Science is a tasty and fun way to learn about the world around us through food science.
Length:136
Number of Copies: 1
Classifications: Book, elementary school, nutrition education, food preparation and presentation, food analysis
Source: Creative Teaching Press, Inc.

1 Copy

Title: Managing Child Nutrition Programs: Leadership for Excellence
Media: Book, hardcover
Audience: Food Service Professionals, Educators, Dietitians, Students grades 12% 2B
Pub. Date: 1999
Description: A definitive treatsie on child nutrition program management, Managing Child Nutrition Programs presents all you need to know about supplying nutritious meals to children on a grand scale. The book is broken into six parts.
Part I, the Introduction, presents a historical overview of child nutrition programs and outlines federal legislation. Part II, Administration, discusses the history of nutrition integrity, managing human resources, new uses and developments in computer technology, the ins and outs of financial management, and, finally, a convenient section on how to survive an external review. Part III, Nutrition, presents the topics of nutrition education in schools, how to plan a healthy menu using numerous methods, and management of special nutrition needs such as food allergies. Of note, this edition does not present the most current version of the Dietary Guidelines for Americans, but the methods given to meet such criteria are still applicable. In Part IV, Operations, the nuts and bolts of quantity food production in a school setting are examined. Topics include procurement, food production systems, food preparation and presentation to encourage student selection, managing employees, customer service, food safety, sanitation, wates management, and energy conservation. Part V, Communications and Marketing, outlines the place of marketing in child nutrition programs, how to communicate with students and school officials alike, and also the community. Finally, Part VI, Anticipating the Future in Child Nutrition Programs, sketches the future of nutrition in schools with topics like developing a mission, cultivating respect, becoming business savvy, and meeting strategic outcomes.
With a total of 27 chapters and 16 case studies written by 38 professionals, Managing Child Nutrition Programs: Leadership for Excellence is a exhaustive resource for professionals with moderate to lengthy experience managing child nutrition programs.
Length: 738 pages
Number of Copies: 1
Classifications: Food Service Management, Marketing, Food Preparation and Presentation, Menu Planning and Production, Food Analysis, Food Safety and Sanitation, Human Resource Management, Food Service Equipment, Special Diets, USDA and Federal Programs Regulations, Financial, Secondary, Elementary, Middle School, Food Service Management, Purchasing, Nutrition Education
Source: Aspen Publishers

1 Copy

Media: Video
Target Audience: Educators, Grades 3-8, Adult
Pub. Date: 2005
Description: It was a bad day for the nutrient team. They had spent weeks getting ready for their presentation. It was a competition, and the winner would be on the school's health education team. Now they find out that most of the nutrient exhibit is missing. Follow along as the team searches for their missing nutrients. Learn how they solve the mystery and at the same time explain how six nutrients (protein, vitamins, minerals, carbohydrates, fat and water) work to keep us healthy.
Time/length: 15 minutes
Number of Copies: 1
Source: Learning ZoneXpress

1 Copy

Media: Manual/ Instructer's Guide
Audience: Food Service Workers, Food Service Management
Pub. Date: 2010
Description: This instructor's manual features activities for teaching food safety to workers. Includes materials needed list for each activity as well as a detailed breakdown of time required for each activity during each session. Handouts and answers are given. Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004. Covers microorganisms, clean vs. sanitary, preventing foodborne illness, and HACCP.
Length:5 sessions, 1-3 hours in length, 101 pages
Number of Copies: 1
Source: National Food Service Management Institute

2 Copies

Title: Vegetables from Amaranth to Zucchini, The Essential Reference
Media: Book, hardcover
Audience: Chefs, Food Service Professionals, Home Cooks, Gardeners
Pub. Date: 2001
Description: Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.
Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields ? scientists, growers, produce distributors, and chefs among them.Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section ? spectacularly innovative recipes suggested by professional chefs.Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.
Length: 777 pages
Source: Harper Collins

3 Copies

Media: Video Tape with Leader's Manual/Materials
Audience: Adults, High School Students, Introductory Nutrition Students
Pub. Date: 2005
Description: This wonderful video addresses the many phytonutrients that the wide array of fruits and vegetables available to consumers offer. Luteins, anthocyanins, and carotenoids may make your head spin, but this video also touches many other benefits of fruits and vegetables. They're low calorie, rich in fiber, and add color to every meal. The age old question of, "Which is better: canned, frozen, or fresh?" is also discussed. Many preparation ideas are given, from roasting to stir frying. Finally, vitamin supplements and their relation to nutritious food habits are touched on. Includes discussion guide and quizzes for copying.
Length: 20 minutes
# of Copies: 1
Source: National Health Video

1 Copy

Media: Video Tape w/Leader's Manual/Materials
Audience: Grades 3-5, Educators
Pub. Date: 1983
Description: This classic video details the physiologic process by which a cow's body turns grass into milk. Milk production and its place in the food system of the US are explored. A great video to introduce children to digestion and where milk comes from! Includes a discussion guide with vocabulary words and activities for the whole class. The video tape is a little old and fragile, so be careful and patient when viewing.
Length: 11 minutes, 7 page discussion guide
# of Copies: 1
Source: National Dairy Council

1 Copy