Media: Video Tape
Audience: Middle School and High School Students, Educators
Pub. Date: 2003
Description: An excellent video that covers what it is like to be overweight and descrimination. Great video for high school and middle school aged kids to show the effects of size descrimination. It is narrated by two girls, one obese and one a thin cheerleader. The cheerleader actually dresses up in a "fat suit" for one day and you follow her through the reactions she gets from other boys and girls.
Length: 24 minutes
Number of Copies: 1
Source: Kansas State University Agricultural Experiment Station and Cooperative Extension Service

1 Copy

Media: Book
Target Audience: 10-18 years old (juvenile literature)
Description: This book discusses the everyday life, cooking methods, common foods, and celebrations and hardships of American Indians before 1500. Traditional recipes, kitchen safety, cooking equipment, a glossary, and a metric conversion guide are included.
Pub. Date: 2001
Time/length: 32 pages
Number of Copies: 1
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

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

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: Behind Closed Doors
Media: Video Tape
Audience: High School and Middle School Students
Pub. Date: 2003
Description: This video is narrated by Joan Lunden and goes behind the scene of the modeling industry to investigate the real way models look and what the media does to make them look perfect in photo shoots. This is an excellent resource for teaching Media Literacy and great for showing to high school and middle school girls who are comparing themselves to models in the magazines.
Length: 15 minutes
Number of Copies: 1
Classifications: Culture and Nutrition, Middle School, Secondary School, Video Tape
Source: LMNO Productions

1 Copy

Title: Body Talk 1
Media: Video Tape with Leader's Manual/Materials
Audience: Ages 12 and up, Educators
Pub. Date: 1999
Description: This award-winning video on body esteem looks at youth from diverse backgrounds to discuss the messages they receive from media, family and friends about their bodies. Real teens talk about the real issues. Perfection, plastic surgery, peer pressure, media pressure, excessive exercise, and irregular eating patterns are all touched on. Both female and male perspectives are offered. The video focuses on their healing as well at their struggles. Facillitator's guide is included.
Length: 28 minutes
Number of Copies: 1
Classifications: Culture and Nutrition, Other, Middle School, Secondary Scoool, Video Tape with Leader's Manual/Materials
Source: The Body Positive

1 Copy

Title: Breaking Size Prejudice
Media: Video Tape with Leader's Materials/Manual and Business Card CD
Audience: 11-17 yo, Middle School and High School, Educators
Pub. Date: 2000
Description: This video and educators guide (both in paper format as well as pdf on included business card CD) is designed to teach kids 11-17 to respect body size diversity and to enjoy the benefits of active living, pleasurable and healthful eating and a positive self-image. Interviews with people of different body shapes as well as various skits that apply to a middle school/high school audience are presented.
Length: 23 minutes
Number of Copies: 3
Classifications: Other, Middle School, Secondary, Video Tape with Leader's Manual/Materials
Source: University of Wyoming Extension: Family and Consumer Sciences

3 Copies

Title: Exploring History through Simple Recipes: California Gold Rush Cooking
Media: Book
Target Audience: 10-18 years old (juvenile literature)
Pub. Date: 2001
Description: This book discusses the everyday life, cooking methods, common foods, and celebrations and hardships during the Gold Rush of California. Traditional recipes, kitchen safety, cooking equipment, a glossary, and a metric conversion guide are included.
Time/length: 32 pages
Number of Copies: 1
Classifications: Nutrition Ed., Book, Middle School, High School, Food Preparation and Presentation, Nutrition and Culture
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

Title: Exploring History through Simple Recipes: Colonial Cooking
Media: Book
Target Audience: Grades 4-12
Pub. Date: 2000
Description: This book explores history through cooking. It explains about colonial living, cooking, and has interesting stories about the first meals cooked in the New World. This book is also complete with recipes similar to the time of the colonies.
Time/length: 32 pages
Number of Copies: 1
Classifications: Book, Cookbook, Elementary, Food Preparation and Presentation, Middle School, Nutrition Education, Secondary, Culture and Nutrition
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

Media: DVD
Target Audience: Adults; Secondary
Description: Using MyPlate & USDA's Dietary Guidelines, this program presents a practical overview of basic concepts of healthy eating.
Time/Length: 27 min
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: 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: 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: 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: FrontLine Fat
Media: Video Tape
Audience: Middle School and High School Students, Grades 8-12
Pub. Date: 1999
Description: Beginning with an examination of the drastic change of our food supply in the last century-fat, both bodily and in food-is dissected with a cutting perspective. This program examines how our biology is intersecting with a new food environment. The genetic component of obesity is central to this video. The fast food industry, advertising to children, and the diet industry is examined in relation to contributing to our frustration over unwanted pounds. Can one be healthy, fit, beautiful and fat. An excellent program to cover body image and the influence of the media.
Length: 60 minutes
Number of Copies: 3
Classifications: Other, Nutrition Education, Middle School, Secondary School, Video Tape
Source: PBS

3 Copies

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: 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

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: 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

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

Title: Let's Do Lunch
Media: Video Tape
Audience: High School and Middle School Students, Ages 13-18 yo
Pub. Date: 2004
Description: Grab your students attention with Let's Do Lunch and show them why that second meal of the day is vital to their health and academic performance. Covers childhood obesity and related conditions, the basics of balanced nutrition, good and bad cholesterol and different types of fat, and how to start making healtier food choices. Dietiticans and an athletic trainer add their stamp of authority, while savvy teens offer quick, easy, healthy, and delicious lunch and snack ideas. Break the fast food, junk food, no food habit!
Length: 26 minute
Number of Copies: 1
Classifcations: Middle School, Secondary School, Nutrition Education, Video Tape
Source: Meridian Education Corporation

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

Title: Exploring History through Simple Recipes: Oregon Trail Cooking
Media: Book
Target Audience: Grades 4-12
Pub. Date: 2000
Description: This book explores the history of living and cooking on the Oregon Trail. It gives historical documentations and recipes that would have fit a life of an Oregon Trail traveler.
Time/length: 32 pages
Number of Copies: 1
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

Media: DVD
Target Audience: Adult; Secondary
Description: Reveals how real people can easily modify & find healthier alternatives for meals & snacks.
Time/Length: 31 min
Number of copies: 1

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: Book
Target Audience: Grades 4-12
Pub. Date: 2000
Description: This book explores the life of a pioneer farmer. It gives descriptions of farming and cooking procedures used with farmers homesteading the Mid-West. It also gives recipes similar to those used in the pioneer days to go along with the history lessons.
Time/length: 32 pages
Number of Copies: 1
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

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: 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: Setting Goals for Healthy Living
Media: DVD with Leader's Manual/Materials
Audience: Grades 9-12
Pub. Date: 2006
Description: Part One of this two-part DVD addresses how to achieve and maintain nutrition related goals. Four everyday teenagers with different goals (losing weight, managing diabetes, drinking less soda, staying away from fad diets) present their stories and experts chime in with advice on how to emulate their success. Part Two approaches maintaing fitness goals with a similar approach, utilizing case studies of regular teenagers as examples. Throughout this informative program expert opinion and current research are used as support. Includes a curriculum and standards guide as well as guide to using media in the classroom.
Length: 30 minutes
Number of Copies: 3
Classifications: Nutrition Education, Secondary, DVD with Leaders Manual/Materials
Source: Discovery Communications, Inc.

3 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

Media: Book
Target Audience: Middle School/Secondary School
Pub. Date: 2000
Description: This book discusses the everyday life, family roles, cooking methods, most important foods, and celebrations of people on southern plantations before the Civil War. Traditional recipes, kitchen safety, cooking equipment, a glossary, and a metric conversion guide are included.
Time/length: 32 pages
Number of Copies: 1
Source: Blue Earth (Exploring History through Simple Recipes books)

2 Copies

Media: DVD
Target Audience: Teens
Description: Two high school classmates prepare for a debate on healthy eating, a nutritionist gives advice, & student interviews give a "real life" view of eating habits.
Time/Length: 20 min
Number of copies: 1

1 Copy

Title: Wash Those Hands!
Media: Video Tape with Leader's Manual/Materials
Audience: Elementary School, High School, and Middle School Students
Pub. Date: 1996
Description: Includes VHS tape and a teacher's guide with a script of the video and discussion questions. This upbeat video explains how hand washing can help prevent the speread of baterial and viral illness. It is narrated by a teenage girl who presents concise, stratightforward information about the benefits of hand washing for everyone, the nature of germs and how they make people sick, and when and how to wash away the germs that can cause sickness.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Elementary School, Secondary School, Middle School, Video Tape and Leader's Manual/Materials
Source: Marsh Film Enterprises, Inc.

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