Title: Alexander and the Great Food Fight
Media: Book
Target Audience: Preschool - Grade 6
Pub. Date: 2002
Description: In Alexander and the Great Food Fight, Alexander's afternoon snacking choice becomes a heated argument between some feisty fruit about which is the best for Alexander's young, growing body. Children will love the many colorful characters, which include grumpy Mrs. Grape Cluster, the bossy Mr. Pineapple, and the very argumentative Mr. Orange. This delightful story, with its many bright and engaging illustrations, helps to make learning about good nutrition fun.
Time/length: 39 pages
Number of Copies: 1
Classifications: Book, Cookbook, Early Childhood, Elementary, Food Analysis, Food Preparation and Presentation, Nutrition Education
Source: Heart to Heart Publishing

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: 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Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this book.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: Growing Vegetable Soup
Media: Book
Target Audience: Toddler to Kindergarten
Pub. Date: 1987
Description: This book describes how vegetables grow and how to make vegetable soup with the vegetables you have grown.
Time/length: 31 pages
Number of copies: 3 in English and 1 in Spanish
Classifications: Book, Cookbook, Early Childhood, Food Preparation and Presentation, Elementary School
Source: Voyager Books

4 Copies

Title: Healthwise Quantity Cookbook
Media: Book, hardcover cookbook
Audience: Adult, Food Service Workers or Management
Pub Date: 1990
Description: The Healthwise Quantity Cookbook features a broad spectrum of recipes for quantity food production that are low in fat, cholesterol, sodium, sugar, and calories. Examples are "Savory Unfried Beans" and "Fruit Cup with Strawberry Ginger Sauce." The book also features a section on the dietary guidelines for Americans circa 1990 and compares a "healthwise" menu to a traditional menu in meeting these guidelines. Though the guidelines are outdated by over 15 years, this book still offers valuable strategies to help foodservice facilities reduce the amount of calories, sodium, cholesterol, sugar, and fat. An example is using plain non-fat yogurt as a substitute for part of the sour cream in a recipe. However, the cookbook suggests using margarine (no mention of trans fats) instead of butter thus reflecting its age. Strong, value-added wording is interspersed throughout the book such as "sugar dragon" and "fat demon." The end of the book contains table-tents that can be photocopied for use. This is not recommended though due to the outdated nature of the nutrition information from which they were made. Overall, this cookbook has timeless recipes made healthier but its nutritional recommendations are outdated and reflect a very staunch "the lower the fat, the healthier" viewpoint of the late 1980's.
Length:208
Number of Copies: 2
Classifications:Book, Cookbook, Adult, Menu Planning and Production, Food Preparation and Presentation, Food Service Management
Source: Center for Science in the Public Interest

2 Copies

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: International Quantity Foods
Media: Book, hardcover
Audience: Food Service Managers and Personnel, Chefs
Pub. Date: 1990
Description: Introduces multi-cultural cuisines with scores of simple, authentic recipes from 20 cultures ranging from Asian, Indian to West African. It also provides vital nutritional and recipe information to help you produce these foods to meet your client's dietary needs while ensuring authenticity demanded by the most discerning palates.
Length: 278 pages
Number of Copies: 1
Classifications: Culture and Nutrition, Food Preparation and Presentation, Adult, Book, Cookbook
Source: Van Nostrand Reinhold

1 Copy

Title: Laurel's Kitchen-A Handbook for Vegetarian Cookery and Nutrition
Media: Book, hardcover
Audience: Adult Consumers, Food Service Managers
Pub. Date: 1976
Description: An original presentation, as useful as it is inviting, includes all sorts of helpful nutritional information in text and charts. Assures the accuracy of the nutrition information. Explains how to plan and cook healthy vegetarian meals and has an excellect section on nutrition (circa '76). Gourmet meatless recipes, a variety of sandwich suggestions, and convenient charts for mastering whole grain and bean cookery.
Length: 508 pages
Number of Copies: 1
Classifications: Nutrition Education, Cookbook, Book, Adult, Other, Special Diets
Source: Nilgiri Press

1 Copy

Title: Mealtime Solutions for Your Baby, Toddler, and Preschooler
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