Media: Manual
Audience: Food Service Managment
Pub. Date:2002
Description:Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts.
Length: 192 pages
Number of Copies: 1
Source: National Food Service Management Institute

1 Copy

Title: American Dietetic Association Guide to Healthy Eating for Kids
Media: Book
Target Audience: Preschool-Grade 6, Adults, Educators
Pub. Date: 2002
Description: Written with the full support of the American Dietetic Association, the American Dietetic Association Guide to Healthy Eating for Kids arms you with practical skills to make sure your kids are eating right even when they're not under your roof. Jodie Shield and Mary Catherine Mullen are mothers, as well as registered dietitians with more than twenty years of professional experience in childhood nutrition. Their five-star system offers hands-on advice on how to turn eating dilemmas into fun, nutritionally educational opportunities. Whether your child is a breakfast skipper, an unreasonable eater, a lunch trader, or even a snack-a-holic, you'll find fast, real-life solutions for transforming eating habits, including:
Banishing brown bag boredom; Secrets of successful family meals; Smart snacks for hungry kids; The top nutrition mistakes parents make; Fueling your grade-schooler for fitness; The principles of menu planning;
Breakfast basics for busy families; Teaching smart nutrition to your young athlete; Developing a gold-star feeding relationship with your child.
Time/length: 228 pages
Number of Copies: 1
Classifications: Early Childhood, Elementary, Middle School, Adult, Children's Activities and Projects, Food Preparation and Presentation, Menu Planning and Production, Nutrition Education, Book
Source: John Wiley and Sons, Inc.

1 Copy

Title: Eat to Win: Nutrition for Athletes
Media: Video
Target Audience: Educators, Adults, Grades 6-12
Pub. Date: 2006
Description: When athletes step onto the field, court, or track, or dive into the pool, they want to perform their best. Putting good nutrition at the top of their training program will help them gain the competitive edge. This video dispels 10 common nutrition myths by explaining what to eat, when, and why using the USDA's MyPyramid as the guide.
Time/length: 20 minutes
Number of copies: 1
Classifications: Adults, Menu Planning and Production, Middle School, Nutrition Education, Secondary, Training Resource, Video
Source: Learning ZoneXpress

1 Copy

Title: First Choice: A Purchasing System Manual
Media: Manual
Audience: Food Service Personnel and Management, Child Nutrition Professionals
Pub. Date; 2002
Description:Reference manual provides child nutrition professionals with a resource to guide procurement procedures. Second edition updates procurement information and integrates food safety information to assist purchaser in establishing procedures to assure receipt of a safe product. Includes steps in purchasing, regulations, market place environment, product movement, bid units, specifications, brand approval, obtaining prices, monitoring cost, product testing, receiving and storage, and purchasing cooperatives. Revised 2002.
Length: 291 pages
Number of Copies: 1
Classifications: Purchasing, Food Service Management, Menu Planning and Production, Manual, Adult
Source: National Food Service Management Institute

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 for Fifty-Eleventh Edition
Media: Book, hardcover
Audience: Adult, Food Service Workers, Food Service Management, Dietitians, grades 12+
Pub. Date: 2001
Description: The classic quantity food production resource comes around for an 11th edition. Filled with over 600 pages of recipes for quantity food production and bright, full color photographs, Food for Fifty the 11th Edition is as pleasing to the eye as its contents will be to your customers. Not only does Food for Fifty have recipes, it is full of other useful information, including measurement conversions, how to adjust recipes, discussions of different food service styles, menu planning procedures, college, elementary, secondary, and hospital foodservice, and how to prepare special meals such as banquets. A full set of appendices address evaluating food quality, religious food customs, the use of herbs and spices, potentially hazardous foods, and suggested menu items. A glossary of cooking terms and index that covers every recipe round out the 11th edition.
Length: 766
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Preparation and Presentation, Menu Planning and Production, Purchasing, Food Safety and Sanitation, Food Service Equipment, Elementary, Secondary, Middle School, Special Diets, Nutrition Education, Training Resource, Cookbook
Source: Prentice Hall

Reserve

Title: I'm Not a Baby Anymore: Tips for Feeding Toddlers
Media: Video
Target Audience: Educators, Adults
Pub. Date: 2004
Description: This video is designed to educate parents about the importance of feeding toddlers a healthy, delicious, and varied diet. Viewers will learn which foods, and how much make up a well-balanced toddler diet. They will also learn about mealtime dos and don'ts, the best way to introduce new foods, and which beverage choices are the healthiest for toddlers.
Time/length: 11 minutes
Number of Copies: 1
Classifications: Adult, Culture and Nutrition, Early Childhood, Elementary, Food Preparation and Presentation, Menu Planning and Production, Nutrition Education, Video
Source: Lemon-Aid Films, Inc.

1 Copy

Media: Book
Target Audience: Adults, Educators, Toddlers-Preschoolers
Pub. Date: 2006
Description: Every parent experiences the frustration of picky eating, but how do you know if it's just a passing phase, or cause for concern? Pediatric nutritionist Linda Piette has the answers that will help you solve the frustrating problem of infant, toddler, and preschooler mealtimes. Topics included in this book are: how to make food more appealing to children; why you child loves a food one day and rejects it the next; how to spot food allergies and digestion problems; and mealtime dos and don'ts.
Time/length: 294 pages
Number of Copies: 1
Source: Three Rivers Press

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: Book
Target Audience: Preschoolers, Adults, Educators
Pub. Date: 2006
Description: Mealtime Solutions for Your Baby, Toddler and Preschooler blends parent anecdotes with the information that every nutrition-conscious parent wants to know. Written with behind-the-scenes help from a dietitian, as well as tips and advice from a panel of more than 150 parents, the book also features mom-tested food suggestions, handy shopping lists, food substitution and cooking conversion charts, and a comprehensive directory that includes both Canadian and American resources.
Time/length: 286 pages
Number of Copies: 1
Classifications: Early Childhood, Elementary, Cookbook, Food Preparation and Presentation, Food Safety and Sanitation, Menu Planning and Production, Nutrition Education, Book, Adult
Source: John Wiley and Sons Canada, Ltd.

1 Copy

Title: The Phytopia Cookbook: A World of Plant-Centered Cuisine
Media: Book
Target Audience: Adults, Educators, School Foodservice, Grades 10-12
Pub. Date: 2005
Description: This book captures the joy of intensely flavored, interesting, and wonderful recipes and food that brings health benefits as well.
Time/length: 192 pages
Number of Copies: 1
Source: Phytopia, Inc.

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