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

Media: DVD
Target Audience: Early Child
Pub. Date: 2008
Description: Provides parents and child care providers with information to help young children develop social, emotional and cognitive skills that children will need arriving in kindergarten. Topics include exercise, healthy eating, preventing obesity, sleep, diabetes, asthmas & more. Also includes 9 fun activities can do with children.

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

Media: Videotape
Target Audience: Secondary School/Adult
Description: A humorous program that provides important safety tips for purchasing, storing, preparing and serving food. Ask Sofia About Food Safety covers how to reheat leftovers, avoid cross contamination, choose meats, effectively store food, and proper ways of cooking to minimize food borne illness.
Pub. Date:1996
Time/Length: 12 minutes
Number of Copies: 3
Source: KNB Productions

3 Copies

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

Media: Book
Target Audience: Adult
Author: Mary Width, Tonia Reinhard
Description: Up-to-date, pocket-sized reference for clinical dietians. Part 1covers nutritional assessment; part 2 addresses nutrition considerations for specific diseases. Appendices on food-drug interactions, laboratory assessment & reference materials are included.
Time/Length:373 pgs
Number of copies: 1

1 Copy

Title: Controlling Costs in the Food Service Industry
Media: Book, paperback
Audience: Food Service Managers
Pub. Date: 1998
Description: A comprehensive look at the multitude of costs associated with running a food service establishment. Controlling Costs in the Food Service Industry cuts across the wide range of facilities by addressing a wide range of subject areas-control of labor costs, staffing procedures, inventory guages, the budget as a management tool. This book offers a step-by-step tool from which a new manager can keep his/her operation in the black.
Length: 246 pages
Number of Copies: 1
Classifications: Financial Management, Food Service Management, Adult, Book,
Source: inTeam Associates, Inc.

1 Copy

Media: Book
Target Audience: Adult
Author: Nancie Herbold, Sari Edelstein
Description: Concise & easy reference allows dietitians & other health care professionals to access recommended nutrition care for various medical conditions & problems.
Time/Length: 485 pgs
Number of copies: 1

1 Copy

Media: Book
Pub Date: 1998
Target Audience: Teachers, parents, community workers
Description: This how-to guide is for teachers, parents, and community workers who want to create children's gardens linked to a community's heritage. Includes photos, case studies of successful children's gardens, curriculum activities, and sample garden designs.
Time/Length: 141
Number of Copies: 1

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: Eating the Alphabet: Fruits and Vegetables from A to Z
Media: Paperback Children's Book
Audience: Parents, Infants through Kindergarten
Pub. Date: 1989
Description: The name tells it all. Eating the alphabet is a colorful, illustrated picture book that allows children to explore the world of fruits and vegetables while going through the alphabet. Parents also might find their horizons growing-ever heard of an ugli fruit or xigua? Just in case you find yourself stumped, a convenient synopsis of each fruit or vegetable in the book can be found at the end.
Length: 20 pages
Number of Copies: 4
Classifications: Nutrition Education, Early Childhood, Book
Source: Voyager Books

3 Copies

Description: This resource provides recommendations for developing an emergency readiness plan, assessing the situation when a disruption occurs, and providing a designated relief shelter. Comes with video "When Disaster Strikes", forms & CD. Media: VHS w/Leader's Manual/Materials
Audience: Food Service Managers, School Administrators
Pub. Date: 2003
Length: 12 minute video
Number of Copies: 1
Classifications: Food Service Management, Other Adult
Source: National Food Service Management Institute

1 Copy

Title: Encyclopedia of Diet Fads
Media: Book
Target Audience: Educators, Adults, Grades 10-12
Pub. Date: 2003
Description: The Encyclopedia of Diet Fads describes many of the health fads and fashions of the past, as well as current trends in weight loss, examining the pros and cons of different plans. The authors help to identify effective means of losing weight and maintaining a healthy lifestyle. Particular emphasis is placed on weight-loss programs aimed at young people, who are experiencing the highest rates of obesity in history.
Time/length: 242 pages
Number of Copies: 1
Classifications: Adult, Culture and Nutrition, Nutrition Education, Secondary, Special Diets
Source: Greenwood Press, Book

1 Copy

Title: Feeding With Love and Good Sense (Whole Series)
Media: Video Tape
Audience: Mothers and Parents of Young Children
Pub. Date: 1989
Description: Advice on feeding children and breast feeding; what is normal eating; eating disorders; and helping your child eat the right foods. This video covers the entire series of videos by Ellyn Satter, including The Infant, The Older Baby, The Toddler, and The Preschooler. A analytical voice over for everyday eating situations will help parents become adept at navigating the challenges of feeding a child.
Length: 60 minutes
Number of Copies: 4
Classifications: Nutrition Education, Other, Adult, Early Childhood
Source: Bull Publishing

4 Copies

Title: Feeding With Love and Good Sense - Infant
Media: Video Tape
Audience: Parents of Infants
Pub. Date: 1989
Description: Get off to a right start with your infant! Ellyn Satter provides commentary on breastfeeding and bottlefeeding for your infant. Bonding is emphasized as is creating a pleasant feeding experience. Clues on how to read a babies needs from their actions are given.
Length: 15 minutes
Number of Copies: 1
Classifications: Nutrition Education, Other, Adult, Early Childhood
Source: Bull Publishing

1 Copy

Title: Feeding With Love and Good Sense - Older Baby
Media: Video Tape
Audience: Parents of Young Children, Chidcare Providers
Pub. Date: 1989
Description: Infants turn to babies in no time flat and this video presents thoughtful commentary by Ellyn Satter on feeding older babies. The introduction solid foods and drinking from a cup are important developments in this period of life. Bonding and developing a pleasant eating experience are emphasized.
Length: 18 minutes
Number of Copies: 1
Classifications: Nutrition Education, Other, Adult, Early Childhood
Source: Bull Publishing

1 Copy

Title: Feeding With Love and Good Sense - Preschool
Media: Video Tape
Audience: Parents of Young Children, Chidcare Providers
Pub. Date: 1989
Description: Preschool age children are more refined in their growing relationship to food. Trying and handling new foods, eating while following table manners, and exerting their independence are all characteristics of Preschool age children. Lots of love and exploration can make feeding this age a joy. With thoughtful commentary, common situations are analyzed to illustrate the child's perspective.
Length: 13 minutes
Number of Copies: 1
Classifications: Nutrition Education, Other, Adult, Early Childhood
Source: Bull Publishing

1 Copy

Title: Feeding With Love and Good Sense - Toddler
Media: Video Tape
Audience: Parents of Young Children, Chidcare Providers
Pub. Date: 1989
Description: This video presents the advice of dietitian Ellyn Satter on feeding toddlers. Toddlers are a handful but by setting limits and allowing individual exploration mealtime can aid in a child's development. Commentary on different situations should help parents avoid common pitfalls that undermine a childs developmental progress.
Length: 13 minutes
Number of Copies: 1
Classifications: Nutrition Education, Other, Adult, Early Childhood
Source: Bull Publishing

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 Defense: Developing a Biosecurity Management Plan
Media: Video Tape with DVD and CD containing Excel and pdf documents
Audience: School Food Service Employees
Pub. Date: 2004
Description: This comprehensive resource will help your school food service facility become ready to deal with the threat of bioterrorism. Keeping food from being tampered with will keep your employees and customers safe. Biosecurity is an issue that will be at the forefront of issues in the future. Developing a biosecurity management team, plan, and keeping these updated are all discussed in the video/dvd. The included cd contains checklists and forms (as digital files) that can aid in developing a biosecurity plan.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Management, Adult, Video Tape with Leader's Manual/Materials, CD-ROM, DVD

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: Food Service Assistant...You Are Important
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Management
Pub. Date: 2004
Description: Breakfast Lunch Training (BLT) module focuses on the important role of the food service assistant and the skills needed to achieve School Nutrition Program goals. Contains four lessons averaging 30 minutes each. Includes BLT course manual and movie clips containing introduction and closing segments and four parts related to each lesson topic. Each part provides content essential to achieving the two objectives of each lesson. Great for showing your employees their worth in relation to the lives of the students.
Length: 33 minute video, 158 page manual
Number of Copies: 1
Classifications: Food Service Management, Adult, Video Tape with Leader's Manual/Materials
Source: National Food Service Management Institute

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 for Young Athletes
Media: Book, paperback
Audience: Coaches, Parents, High School Student Athletes
Pub. Date: 2004
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid.gov) is used in this book. Make sure to note the newer version and its improvements when using as a resource.

Athletes have special nutritional needs. Fuel for Young Athletes is a comprehensive manual for coaches and athletes looking for nutrition advice. Topics covered include eating for endurance, muscular development, gaining weight, losing weight, and eating for specific sports. Developmentally sound and pertinent, this book presents information in an easy to read format with accompanying diagrams, charts, and pictures. A great guide for coaches wanting to give their young athletes good advice about what and when to eat for performance.
Length: 177 pages
Number of Copies: 1
Classifications: Nutrition Education, Secondary School, Adult, Book
Source: Human Kinetics

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: Healthy Foods, Healthy Kids: A complete guide to nutrition for children from birth to six years old
Media: Book, paperback
Audience: Parents and Mothers of Young Children
Pub. Date: 2002
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid.gov) is used in this book. Make sure to note the newer version and its improvements when using as a resource.
Ever wonder what you need to feed your child? What about breast feeding? Food allergies? How do the nutritional needs of kids differ from those of adults? Can I prevent my child from developing chronic diseases such as diabetes and heart disease? Answers to all of these questions and many more can be found in Healthy Foods, Healthy Kids. The ideal resource for parents wanting sound nutrition advice, this book breaks down nutritional advice by developmental milestones and age. A wide range of topics are covered in depth and there are even a few tasty recipes at the end for families.
Length: 307 pages
Number of Copies: 1
Classifications: Adult, Early Childhood, Book, Cookbook, Nutrition Education
Source: Adams Media Corporation

1 Copy

Title: How to Get Your Kid to Eat, But Not Too Much
Media: Book
Target Audience: Adults, Educators, Infants-Grade 12
Pub. Date: 1987
Description: This book teaches simple ground rules for developing healthy, happy eating habits. By building on natural instinct, this book teaches that children will get what they need nutritionally, but makes clear where a parent must establish rules and take charge.
Time/length: 396 pages
Number of Copies: 1
Classifications: Adult, Book, Early Childhood, Elementary, Middle School, Nutrition Education, Secondary
Source: Bull Publishing Co.

1 Copy

Media: Book
Target Audience: Parents & Teachers, Administrators
Pub Date: 2010
Description: Practical, concise blueprint for funding, building, planting, maintaining a school garden. Packed with strategies, to-do lists, detailed lesson plans, easy recipes and tricks of the trade for grades k-8, this is complete school gardens handbook for parents, teachers, and administrators.
Time/Length: 223
Number of Copies: 1

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

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, Grades 7-12
Pub. Date: 2005
Description: In a world where television and school cafeterias alike push super-sized sandwiches and 20 ounce soft drinks, while magazines feature pencil-thin models, many teens feel pressured to starve themselves, and others eat way too much. Blending her experience as the mother of four with results from a survey of nearly 5,000 teens, Dr. Dianne Neumark-Sztainer shows you how to respond constructively to fat talk, counteract negative media messages, and give your kids the straight story about nutrition and calories, the dangers of dieting, and eating right when they're away from home.
Time/length: 317 pages
Number of Copies: 1
Classifications: Adult, Book, Culture and Nutrition, Middle School, Nutrition Education, Secondary, Special Diets
Source: The Guilford Press

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

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: Measuring Success with Standardized Recipes
Media: Video Tape with Leader's Manual/Materials and a Interactive CD-ROM
Audience: Food Service Personnel
Pub. Date: 2002
Description: This manual comes with a video and interactive CD-ROM, It covers the importance of using standardized recipes and helps managers develop and use them with their school foodservice staff. It covers such areas as recipe standardization techniques, a "how to" guide and strategies for using the materials, and an employee training guide.
Length: 15 minute video, 63 page manual
Number of Copies: 1
Classifications: Food Preparation and Production, Adult, Video Tape with Leader's Manual/Materials, CD-ROM
Source: National Food Service Management Institute

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

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: DVD/Lead Materials
Target Audience: Secondary, Professional
Decription: Shows how to make healthier choices while eating fast-food; comparing calories, portion sizes, extras & thinking "outside the bun" for healthier choices.

1 Copy

Title: Reading and Understanding the New Food Label
Media: Video Tape with Leader's Manual/Materials
Audience: Adults, Secondary School Students
Pub. Date: 2005
Description: Use of a new food label, listing amount of trans fat is discussed.This tape will help consumers understand just what is meant by partially- hydrogenated or trans fat. It will help them use the label to make the healthiest choices when they shop for food. All terms defined. Portion sizes shown. The food label is disected from the top down and information about everything from fat to fiber is given. Health and nutrient claims are discussed as well. This is a very well rounded video that will serve as an early primer to the use of the new food labels. Includes discussion guide and quizzes for copying.
Length: 19 minutes
Number of Copies: 1
Classifications: Nutrition Education, Adult, Video Tape with Leader's Manual/Materials, Secondary School
Source: National Health Video, Inc.

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

Title: Recipes for Dairy-Free Living
Media: Book, paperback
Audience: Lactose Intolerant Individuals or those preparing Menus for Such People
Pub. Date: 2001
Description: This cookbook provides easy to prepare recipes and ingredieat tips for over 100 creations. It offers informaed advice for purchasing 100% dairy-free ingrediants. Features 10 special occasion menus. Wonderful resource for thos coping with a milk allergy or lactose intolerance.
Length: 186 pages
Number of Copies: 1
Classifications: Special Diets, Adult, Book, Cookbook
Source: Celestial Arts

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:The Seven Most Popular Weight Management Myths, The
Media: Video Tape
Audience: High School Students and Adult Consumers
Description: Educates consumers regarding most popular weight management myths; skipping meals and fasting are the best ways to lose weight; exercise really doesn't make any difference; potatoes and bread make you fat; cellulite can be "cured" with expensive creams or treatments; "all calories are created equal"; there is a magic food that melts away fat. In this delightful videotape you will find some of the most common nutrition misconceptions such as "evil" vs. "good" foods, "natural" additives, etc. Positive nutrition messages are used to thoroughly debunk these fun myths with science.
Length: 16 minutes
Number of Copies: 1
Source: National Health Video

1 Copy

Title: Smart Snacking for Children
Media: Video Tape
Audience: Parents of Young Children and Toddlers
Pub. Date: 1994
Description: Parents and caregivers learn the importance of smart snacks for their young children. Many alternatives to higher fat, fast foods are given. Try a fruit juice popcicle, popcorn with chili and garlic, or a few cut up fruits and vegetables. This video is perfect for a WIC clinic or any parent with small children.
Length: 12 minutes
Number of Copies: 3
Classifications: Early Childhood, Nutrition Education, Video Tape, Adult
Source: KNB Productions

3 Copies

Media: Book
Target Audience: Adult
Author: Peggy A Batty w/Mary Jo Kurko
Description: Pocket guide provides Spanish pronunciation & serving size for foods in all 6 food groups. Also provides section on counseling phrases & nutrition care education & resources.
Time/Length: 215 pgs
Number of copies: 1

1 Copy

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

Title: Wash Your Hands
Media: Video Tape
Audience: School Food Service Workers
Pub. Date: 2004
Description: This short video shows several examples of when to wash hands and how to do it properly when working in school food service.
Length: 5 minutes
Number of Copies: 1
Classifications: Video Tape, Adult, Food Safety and Sanitation
Source: National Food Service Management Institute

3 Copies

Media: Book, paperback
Audience: Parents of Young Children-Teens, Educators
Pub. Date: 2006
Description: This comprehensive manual on proper nutrition offers parents sound advice on methods to give their children the best chance for developing positive food behaviors. With the rising rate of childhood obesity in the US, this book addresses the trend in a thoughtful and helpful manner, offering guidelines on not only good food choices for health but good food behaviors to model to your children. Detailed nutrient requirements for children ages infant through teenagers are discussed and the MyPyramid guide is described. Topics include throwing healthy and tasty parties for kids, how to give your kids the treats they want while keeping them healthy, deal with a child's weight problem constructively, get a coach potato moving, and effectively address disordered eating in teenagers. A few special, healthier versions of family favorite recipes are given along with sample menus. Rounding out the book are growth charts from the CDC to help a parent track what is typical for every stage of development. Overall, this book is a must read for any parent concerned about their child's nutrition.
Length: 235 pages
Number of Copies: 1
Source: New Page Books

1 Copy

Title: What You Should Know About Nutrition Display
Media: Large, folding display board
Audience: Adults, High School and Middle School Students, Educators
Pub. Date: 2005
Description: This up-to-date and professional display details the new MyPyramid food guide and discusses the food groups and different food constituents. Fats (including trans fatty acids), sugar, sodium, water, fiber, and vitamins and minerals are displayed on the main body. The wings of the board discuss the new food group recommendations, how to read a food label, and the importance of exercise. Great tool for use at a health fair or similar student activity.
Length: na
Number of Copies: 1
Classifications: Secondary, Adult, Middle School, Nutrition Education, Book
Source: Health EdCo

1 Copy

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 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