Media: Video Tape and Discussion Guide
Audience: Food Service Personnel
Pub. Date: 1989
Description: Uses scales, containers and different types of food such as milk, vinegar and flour to define weight and capacity. Shows how to use measuring spoons, cups, ladles, scoops and other measuring utensils. Explains how to use a balance beam scale or baker's scale, and the importance of precision in measuring. Shows examples of how measurement terms and concepts are applied.
Length: 15 minutes
Number of Copies: 1
Source: Vocational Media Associates

1 Copy

Title: Basics: Fruits and Vegetables
Media: Video
Target Audience: Educators, Grades 7-12, Adult
Pub. Date: 2001
Description: Chef Paulette Mitchell demonstrates preparing fruits and vegetables, including selection, as well as cooking methods. Recipes and teaching materials included.
Time/length: 16 minutes
Number of Copies: 1
Classifications: Adult, Cookbook, Food Preparation and Presentation, Middle School, Secondary, Training Resource, Video and Worksheets
Source: Learning ZoneXpress

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

Media: DVD
Audience: Food Service Managers
Pub. Date: 2006
Description: The United States has one of the safeest food supplies in the world. However, the threat of terrorism has changed the face of many industries including that of food preparation and service. We have become increasingly aware that a deliberate act to contaminate the food supply coould have catastrophic effects. That's why keeping our food supply safe in a foodservice operation is a top priority. This educational video can help train mangers on: the types of threatening agents, assessing potential risks, writing a plan for emergencies, training employees on the plan, and forming an emergency plan.
Length: 18 minutes
Number of Copies: 1
Source: South Dakota State University Cooperative Extension Service

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: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 1 Skin Deep
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Skin Deep teaches media literacy skills to help your students decode media messages about food, eating, weight, and body image. Your students will learn to carve their own path by rejecting external influences on their self-esteem, accepting themselves as they are, and being true to themselves. Some of the issues talked about within this first series are: ways advertisers manipulate their audiences, how media sends conflicting messages, how the standards of beauty are constantly changing, and how it is important to have tolerance of one's self and others.
Time/length: 29 minutes
Number of Copies: 1
Source: Comprehensive Health Education Foundation

2 Copies

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: FUEL-Getting Youth Fired Up About What Their Culture Feeds Them:
Session 3 The Perfect Machine
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: The Perfect Machine shows your students that activity doesn't just have to be exercise. It empowers them to go out and find the types of activity they love. Your students will become invested in the idea that activity is important to a healthy lifestyle, both physically and emotionally. Some of the issues talked about within this third series are: how activity creates community; how it is about finding an activity you like; not just about going to the gym; how there are many ways to be healthy; it is not being perfect; and how everyone has a different body and every kind of body has it's own advantages.
Time/length: 26 minutes
Number of Copies: 1
Source: Comprehensive Health Education Foundation

2 Copies

Title: FUEL-Getting Youth Fired Up about What Their Culture Feeds Them:
Session 4 Taking on the World
Media: Manual, Video, DVD, Handouts
Target Audience: Grades 5-12
Pub. Date: 2004
Description: Taking on the World shows teens how the world affects them and how powerful they can be in effecting change. It shows them that their individual choices influence the world around them, and that they have the ability to initiate change through their individual and group choices. Your students will be inspired to take action on the issues they care about. Some of the issues talked about within this fourth series are: how to teach their friends what they are really getting when they eat fast food; how to explain how the media distorts images of women; and how to become active in your local and state government to help implement change.
Time/length: 24 minutes
Number of Copies: 1
Source: Comprehensive Health Education Foundation

2 Copies

18 minute customer service training video. Key learning points: service, attitude, consistency and teamwork.
Number copies: 1 VHS

4 Copies

Title: The Growing Classroom
Media: Book, Training Resource
Target Audience: Grade 2-6
Description: A teacher's manual featuring step-by-step instructions and strategies for setting up a garden-based science program and outdoor classroom activities. Topics include planning a garden laboratory, facilitating investigative lessons on ecology and nutrition, and involving the community.

1 Copy

Media: Book
Target Audience: Grades 4-6
Pub Date: 2007
Description: Learning science through the study of our fascinating food production system. Students learn about cycles in nature, flow of energy, and food systems while engaging in hands-on investigations of photosynthesis, food webs, agriculture, and more. Includes teacher lesson plans, background information, teaching tips, and tools for assessment; student activity sheets and readings; and a matrix mapping the book to National Science Education Standards and Benchmarks for Science Literacy.
Time/Length: 256 pages
Number of Copies: 1

1 Copy

Title: Hand Washing For Life: The Why, The When, The How
Media: DVD
Audience: Food Service Personnel
Pub. Date: 2004
Description: The easy to watch video shows the why, when, and how of handwashing. No dialogue accompanies the scenes but computer graphic enhanced video is used to show the spread of cross contamination via people's hands in a kitchen. Great for situations in which training may be hampered by a language barrier.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Training Resource, DVD, Adult
Source: The Handwashing Leadership Forum

1 Copy

Title: How to Write and Conduct Effective Performance Appraisals (Vol. 1,2, & 3)
Media: Video Tape
Audience: Managers
Pub. Date: 92
Description: This is a three-segment video series of a live seminar by Jimmy Calano. The main focus of the series is how to use performance appraisals to help employees develop and improve in the workplace. Volume One discusses the role of appraisals, how appraisals identify skills and personalities, traditional methods of appraisals, and designing an appraisal format. Volume Two includes keeping track of performance throughout the year, using employee self-appraisals, understanding major performance areas and summarizing appraisals with a performance improvement plan. Volume Three emphasizes evaluation biases, motivating employees and identifying new ways to improve performance of long-time employees.
Length: 3, 65-85 minute videos
Number of Copies: 1
Classifications: Food Service Management, Adult, Video Tape, Training Resource
Source: Career Track Publications

1 Copy

Nutrition and Agricultural Education resource developed by Dietetic students at the University of Idaho and Idaho State University. This Farm to School Curriculum set provides over 30 different lessons plans based on a variety of Idaho foods. Each lesson plan includes a 30 minute scripted lesson and activity. Lesson plans are provided for both elementary and secondary students.

Reserve

Media: Plate
Target Audience: PreK; K-2
Description: Fun & colorful plate helps teach kids how much of each food group they should eat at each meal. It also covers the importance of physical activity.
Number: 1

1 Copy

Explore the world of math & measuring from the perspective of a chef. Learn different tools for measuring liquid & dry ingredients, how & why we measure heat, & equivanlent measures for U.S. & Metric systems. Show how to halve & multiply a basic recipe.

1 Copy

Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A follow-up set from the original 10-Minute Lessons for training food service staff about the importance of safety and sanitation. This program was designed for busy cafeteria managers who don't have a lot of time to spend on training employees. This set of materials contains 15 lessons that are divided into three categories: Safety, Foodborne Illness, and HACCP. Each lesson has a content overview, behavioral objectives, estimate of time needed, materials list, and script. Several lessons have handouts, which can be copied and distributed or made into transparencies.
Length: 3, approx. 40 page Sections
Number of Copies: 4
Source: 5 Star Child Nutrition Task Force

4 Copies

Title: No Time to Train? 10 Minute Lessons for School Food Service
Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1996
Description: *Old Dietary Guidelines Disclaimer*The old versions of the Dietary Guidelines for Americans is used in this resource. Make sure to note the newer version of these guidelines available at www.health.gov/dietaryguidelines/ when using as a resource.
Designed for managers to train their staff. This resource consists of a collection of twelve 10-minute lessons for training food service staff. Each lesson includes a content overview, behavioral objectives, estimates of preparation time, materials list, script and graphics. The lessons are divided into five categories including customer service, interpersonal skills and communication, menus and meal patterns, nutrition education and production.
Length: 5, 10-15 page Chapters
Number of Copies: 6
Classifications: Food Service Management, Adult, Training Resource
Source: 5 Star Child Nutrition Task Force

6 Copies

Media: Series of Training Modules with Video Tape and DVD
Audience: School Food Service Personnel
Pub. Date: 2004
Description: Offer versus Serve is a training manual for school districts to use with their schools. It contains training packets for traditional food-based, enhanced food-based, and nutrient standard menu planning. It also contains a resource pack with a reference guide, a CD of print materials, and a film overview of each menu-planning option in VHS and DVD formats.
Length: 3 training Modules with approx. 10 minute video clip each
Source: Team Nutrition/ USDA

1 Copy

Media: Teaching Manual and DVD
Target Audience: Educators, Adults, Grades 3-6
Pub. Date: 2005
Description: ReCharge, an after-school program toolkit developed by the national Action for Healthy Kids and the National Football League (NFL). The program?s 6-week curriculum features key components such as healthy eating, physical activity, goal setting, and team building. ReCharge is geared toward third through sixth graders, promotes the energy-in and energy-out concept. Students learn how to make nutritious choices throughout the day as the program incorporates skill-building and healthy practices into their lives. Highlighting team-building skills, ReCharge, also encourages activities for athletes and non-athletes alike.
Time/length: 6 week curriculum
Number of Copies: 1
Source: Action for Healthy Kids and the NFL

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

Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel
and Managers
Pub. Date: 1999
Description: Includes a 16 minute video, a comprehensive lesson planner manual for leading a training session, and four mini posters covering safety issues from each chapter: falls and lifting, fires and burns, cuts, and chemicals. The general concept of SAFE is the main focus of each safety issue. SAFE stands for Select areas where accidents may occur, Assess possible dangers for accidents in the specific areas, Find changes to prevent the accident and Expect safety from every employee. To prevent injuries proper lifiting techniques are explained and demonstrated. Common causes of falls are discussed so precautions can be made. Three different types of fires are distinguised along with the proper use of a fire extinguisher. Correct cutting techniques and cleaning of cutting material is shown. Lastly chemical safety is brefly discussed with focus on Material Safety Data Sheets (MSDS). This accident prevention program is recommended for all food service managers and their employees.
Length: 16 minute video, 67 page manual
Number of Copies: 1
Source: National Food Service Management Institute

1 Copy