Title: A Guide to Centralized Foodservice Systems
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
Classifications: Food Service Management, Food Safety and Sanitation, Menu Planning and Production, Food Service Equipment, Financial Management, Adult, Manual
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: Child of Mine, Feeding with Love and Good Sense
Media: Book
Target Audience: Adults, Educators
Pub. Date: 2000
Description: In this completely revised edition, Ellyn Satter is as warm, friendly, and entertaining as ever as she offers even more information and guidance about nutrition, feeding, child development, and parenting. She illustrates her advice with stories drawn from her extensive experience and supports it with solid research. Satter sorts through the extremes and offers parents a practical, common-sense guide to building a loving relationship with their children when it comes to food. Child of Mine emphasizes the joy, celebration, playfulness, and learning that can be found with eating and food. Ellyn Satter's expertise and her engaging and supportive style have made Child of Mine a must for parenting bookshelves and an essential reference for nutritionists, educators, and mental health professionals.
Time/length: 535 pages
Number of Copies: 1
Classifications: Special Diets, Early Childhood, Elementary, Culture and Nutrition, Food Analysis, Food Preparation and Presentation, Menu Planning and Production, Nutrition Education, Book, Adult
Source: Bull Publishing Co.

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: Feeding for the Future-Exceptional Nutrition in the I.E.P.
Media: Video Tape with Leader's Manual/Materials
Audience: Teachers, Childcare Providers, Parents
Pub. Date: 1995
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) and Dietary Guidelines for Americans are used in this resource. Make sure to note the newer versions of these government guides and their improvements when using.

A guide to self-feeding for teachers, parents, and caregivers of children with special needs. Includes a VHS videotape and a teachers guide with handouts. The program is divided into five series. The first is about the Individual Education Plan (IEP) related to nutrition goals. The second helps explain the steps to self feeding. The third is about meal time being a learnnig time. The fourth is about food safety and sanitation. The fifth confronts special problems such as diarrhea, weight loss or gain, and food allergies. This is a comprehensive guide to assist caregivers of children with special needs at mealtime.
Length: 19 minute video, 33 page manual with handouts
Number of Copies: 1
Classifications: Nutrition Education, Other, Elementary School, Middle School, Secondary School, Menu Planning and Production
Source: The State of Florida's Nutrition Education and Training

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+ 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

1 Copy

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

Title: Inventory Management for Child Nutrition Programs
Media: Video Tape with Leader's Manual/Materials
Audience: Food Service Personnel and Managers
Pub. Date: 2000
Description: This training program is comprised of an instructor guide, a reproducible workbook, a VHS videotape, and three mini-posters. It is designed for a food service director or other instructor to educate food service managers. There are four lessons that, all to together, take about seven hours to complete. The first lesson is on organizing for inventory control, this explains the benefits to inventory management, as well as step-by-step methods of receiving and storing. The second lesson is on record keeping. This describes the two types of inventory, physical versus perpetual. The third lesson is on product safety, and the last is on cost control and how controlling inventory can help keep cost down.
Length: 24 minute video, 87 page manual
Number of Copies: 1
Classifications: Menu Planning and Production, Food Service Management, Adult, Training Resource, Video Tape with Leader's Manual/Materials
Source: National Food Service Management Institute

1 Copy