DOCUMENT RESUME

ED 310 080 SP 031 362

AUTHOR Irving, Holly BerryTITLE Nutrition Education Materials: Grades Preschool

through 6. 1979-March 1987. Quick Bibliographydries.

INSTITUTION National Agricultural Library, Beltsville, MD.REPORT NO NAL-BIBL-QB-87-54PUB DATE May 87NOTE 70p.PUB TYPE Reference Materials - Bibliographies (131)

EDRS PRICE MF01/PC03 Plus Postage.DESCRIPTORS *Eating Habits; Elementary Education; *Health

Education; Nutrition; *Nutrition Instruction;*Physical Health

ABSTRACT

The citations in this annotated bibliography are ofaudiovisuals and books focusing on basic nutrition education forchildren in preschool through the sixth grade. There are 306citations derived from online searches of the !tGRICOLA database.Information is provided on obtaining the materials. (JD)

Reproductions supplied by EDRS are the best that can be madefrom the original document.

U S DEPARTMENT OF EDUCATIONOffice 01 Educational Research and improvement

EDUCATIONAL RESOURCES INFORMATIONCENTER (ERIC)

C' This document has been reproduced asreceived from the person or organizationoriginating it

I Minor changes have been made o Improvereproduction quality

POInts at wet,. or opthoons statedm th IS d CCUment do not necessarily represent officialOERI position or policy

Bibliographies in the Quick Bibliography Series ( f the National Agricultural Library, are intended primarily forcurrent awareness, and as the title of the series implies, are not indepth exhaustive bibliographies on any givensubject. However, the citations are a substantial resource for recent investigations on a given topic. They also servethe purpose of bringing the literature of agriculture to the interested user who, in many cases, could not access it byany other means. The bibliographies are derived from computerized on-line searches of the AGRICOLA data base.Timeliness of topic and evidence of extensive interest are the selection criteria.

The author/searcher determines the purpose, length, and search strategy of the Quick Bibliography. Informationregarding these is available upon request from the author/searcher.

Copies of this bibliography may be made or used for distribution without prior approval. The inclusion or omissionof a particular publication or citation may not be construed as endorsement or disapproval.

To request a copy of a bibliography in this series, seed the title, series number and self-addressed gummed label to:

U.S. Department of AgricultureNational Agricultural LibraryPublic Services Division, Room 1l lBeltsville, Maryland 20705

3

FOOD AND NUTRITION DIFORNATION CUM PATRONS

The Food and Nutrition Information Center (FNIC), a unit of the NationalAgricultural Library, contains a collection of print and audiovisual materialscovering a variety of topics in human nutrition.

Persons working for the following organizations or programs are eligible toborrow materials directly from FNIC:1. The U.S. Congress2. Federal Government Agencies3. State Government Agencies including Stare Departments of Health and of

Education (NOTE: State level personnel only)4. Libraries, information centers5. Universities, colleges (faculty only)6. Cooperative Extension Service (Federal, State, County levels)7. School districts and individual schools (including teachers, nurses, food

service, and media center staff.)8. Nutrition Education and Training Program (NET)9. Head Start10. Day Care

11. Supplemental Food Program for Women, Infants, and Children (WIC) andCommodity Supplemental Food (CSF) Program

12. Food Distribution Program on Indian Reservations (FDPIR)13. Other organizations which receive either USDA funds or commodities (e.g.,Federal Nutrition Program for the Elderly)

If you are eligible for direct lending service, please disregard the DocumentDelivery Services described in the following pages. Submit lending requests onorganization letterhead, providing the complete address, telephone number andjob title of the requester to:

Food and Nutrition Information CenterNational Agricultural LibraryRoom 304Beltsville, MD 20705.

Patrons will be responsible for payment of return postage for books andaudiovisuals borrowed from the Center. Copies of six journal articles can beprovided per request.

For further information, umtact Coordinator, Food and Nutrition InformationCenter at the address above or 301-344-3719.

4

United States National Public Services Beltsville, MarylandDepartment of Agricultural Division 20705Aviculture Library

DOCUMENT DELIVERY SERVICES AVAILABLE to Libraries and Other Informatior Centers andCommercial Organizations

The National Agricultural Library (NAL) accepts requests from libraries and other organizations in accordance withthe national and international interlibrary loan coee and guidelines. In its national role, NAL has a unique responsi-bility to attempt to supply copies of agricultural publications not found elsewhere. Filling requests for materialsreadily available from other sources would divert its resources and diminish its ability to serve as a national source foragricultural and agriculturally related publications. Therefore, NAL should be viewed as a library of last resort.Requestors should submit requests first to State/region/network sources prior to sending to NAL. Within the UnitedStates, possible sources are the land-grant university or other large research libraries within a state. Requesters inother countries should first try major university, national or provincial institutions. If the needed publications arenot available from these sources, the requests may be submitted to NAL with a statement indicating their non-avail-ability.

Requests may be submitted on the American Library or the International Library interlibrary request form, byTWX (710-828-0506) or via the OCLC interlibrary loan subsystem. Our OCLC symbol is AGL, and we request thatthe symbol be entered twice. The complete name of the person authorizing the request is to appear on each form.

The standard bibliographic source which lists the title as owned by NAL should be noted on each request. Requestsfor periodical articles should be verified. If verification is not possible, indicate the sources searched and give thesourceof the citation requested. Those requests which are verified or for which the citation source has been givenreceive a more thorough search. Unverified requests may be returned. If the citation is from an NAL database (CAIN/AGRICOLA, Bibliography of Agriculture, or the NAL catalog) and the call number is given, this call number shouldbe included on the request.

LOAN SERVICE Monographs published in the United States or abroad may be lent to U.S. libraries. Monographspublished in the U.S. may be lent to libraries in other countries. The loan period is one month unless a shorter periodis indicated on the due slip. The loan may be renewed for an additional month if there is no reserve request Therenewal request should be received prior to the due date. The borrowing library is responsible from the time of dis -patch for any loss or damage incurred.

The following materials are not available for loan: serials (except for USDA serials), rare reference and reserve booksmicrofomis, and proceedings of conferences or symposiums. Photocopyor microform of the non-circulating publi -cations will be supplied automatically as described below if the requesting organization indicates that this is accept -able on the loan request form.

PHOTODUPLICATION SERVICE A separate completed interlibrary form should be submitted for each articlerequested. Willingness to pay charges should be indicated on the form. Indicate compliance with copyright law orinclude a statement that the article is for research purposes only. Requests cannot be processed without these state-ments.

Rates are:Electrostatic copy, microfilm and microfiche

$ 5.00 for the first 10 pages or fraction copied from a single article or publication.$ 3.00 for each additional 10 pages or fraction.

Duplication of NAL-owned microfilm $ 10.00 per reel.Duplication of NAL -owned microfiche S 5.00 for the first fiche and $ .50 for each additional ficheBilling Fees include postage and handling, and are subject to change. Invoices are Issued quarterly by the

National Technical Information Service (NTIS), 5285 Port Royal Road, Springfield, VA 22161.Requesters are encouraged to establish deposit accounts with NTIS.DO NOT SEND PREPAYMENT.

SEND REQUESTS TO USDA, National Agricultural Library, Lending Branch, ILL, Beltsville, Maryland 20705Questions concerning these services may be made by correspondence to Head, Lending Branch'or by telephoning(301) 344-3755.

NOTEOnce requests have been accepted and processing has begun, requests cannot be cancelled. The appropriate charge

for filling requests will be applied.

Form NAL -8A (10/84'

United States National Public Set ViCeS Beltsville, Marylandrat of Agricultural Division 20706

Agricult lbrwy

DOCUMENT DELIVERY SERVICES TO INDIVIDUALS

The National Agricultural Library (NAL) has a unique responsibility to attempt to supply copies of agriculturalpublications not found elsewhere. Filling requests for materials readily available from other sources would divert itsm.:.surces and diminish its ability to serve as a national source for agricultural and agriculturally related publications.Therefore, NAL should be viewed as a library of last resort and individuals should submit requests first to local orstate sources prior to sending to NAL. Possible sources are the land-grant university or other large research librarieswithin a state. If the needed publications are not available from these sources, the requests may be submitted to NALwith a statement indicating their non-availability.

Individuals in other countries should submit requests through major university, national or provincial institutions.

LOAN SERVICE Materials in the collection are loaned only to other libraries. Requests for loans should be madethrough local public, academic or special libraries.

The following material' are not available for loan: serials (except USDA serials); rare, reference, and reserve books;microforms; and proceedings of conferences or symposiums. Photocopy or microform of non-circulating publicationsmay be purchased as described below.

PHOTODUPLICATION SERVICE Use "USDA Request for Photocopying" (form LF-607) which may be requestedin advance from our Library. A Jewett Mon should be submitted for each article or item requested. Requests shoeldbe as complete as possible with a minimum of abbreviation. The source of the citation should be given. If the citationis from an NAL database (CAIN/AGRICOLA, Bibliography ofAgriculture, or the NAL catalog) and the call numberis given, that call number should be listed in, the proper block nn the request form. Willingness to pay charges shouldbe indicated on the form. Indicate compliance with copyright law or include a statement that the article is for researchpurposes only. Requests cannot be processed without these statements.

Rates are:

Electrostatic copy. microfilm and microfiche$ 5.00 for the first 10 pages or fraction copied from a single article or publication.$ 3.00 for each additional 10 pages or fraction.

Duplication of NAL -owned microfilm $ 10.00 per reel.Duplication of NAL -owned microfiche 5.00 for the first fiche and $ .50 for each additional fiche.Billing Fees include postage and handling, and are subject to change. Invoices are issued quarterly by the

National Technical Information Service (NTIS), 5285 Port Royal Road, Springfield, VA 22161.Requesters are encouraged to establish deposit accounts with NTIS.DO NOT SEND PREPAYMENT.

SEND REQUESTS TO USDA, National Agricultural Library, Lending Branch, ILL, Beltsville, Maryland 20705.Questions concerning these services may be made by correspondence to Head, Lending Branch or by telephoning(301) 344-3755.

NOTL

Once requests h-.ve been accepted and processing has begun, requests cannot be cancelled. The appropriate chargefor filliri requests will be applied.

Form NAL at, (10/84)

6

USDA Regional Document Delivery

Through agreements with the major land-grant libraries in select states, USDAEmployees or libraries in those states may send their requests for document servicedirectly to the land-grant university library for service. If the document cannot besupplied, it will be automatically forwarded to a larger regional land-grant library and anotice of this action sent back to the requestor. If the regional library cannot fill therequest, it is forwarded to the National Agricutural Library (Utilization Section)for completion. This service exists in the following states, and Form AD-245 or the CALSprintout form should be sent to these libraries. Phone numbers may be used for emergencyservices.

AlabamaIdaho

Ralph Brown Draughon Library University of Idaho LibraryAuburn University Moscow, ID 83843 (208)885-6559Auburn, AL 36830 (205)826-4500

Arizona

Interlibrary LoansUniversity of Arizona LibraryTucson, AZ 85721 (602)626-1941

Arkansas

Interlibrary LoanUniversity of ArkansasFayetteville, AR 72701 (501)575-4101

California

Interlibrary Loans

University of California LibraryDavis, CA 95616 (916)752-2251

Interlibrary LoansBio-Ag Science LibrariesUniversity of CaliforniaRiverside, CA 92502 (714)787-3701

Colorado

Interlibrary LoansColorado State University LibraryFt. Collins, CO 80523 (303)491-5911

Florida

Hume Library

University of FlccidaGainesville, FL 32601 (904)392-1934

GeorgiaScience Library

University of GeorgiaAthens, GA 30601 (404)542-1315

Hawaii

Interlibrary LoansThomas Hale Hamilton Library2550 The Mall

University of HawaiiHonolulu, HI 96843 (808)948-8568

Iowa

Interlibrary LoanIowa State University LibraryAmes, IA 50010 (515)294-3642

KansasUSDA Document DeliveryKansas State University Libr,-.yManhattan, KS 66506 (913)532-6516

Louisiana

Interlibrary Loans

Louisiana State University LibraryBaton Rougc, LA 70803 (504)388-2138

Michigan

Document DeliveryMichigan State University LibraryEast Lansing, MI 48824 (517)355-7644

MinnesotaSt. Paul Campus LibraryUniversity of MinnesotaSt. Paul, MN 55108 (612)373-0968

MississippiInterlibrary LoansMitchell Memorial LibraryMississippi State UniversityBox 5408

Mississippi, MS 39762 (601)325-4225

MissouriUniversity of Missouri1C31 ScienceEllis LibraryColumbia, MO 65201 (314)882-2656

FEBRUARY 1984

MontanaViand R. Renne LibraryMontane State UniversityBozeman, HT 59717 (406)994-3161

Interlibrary Loan (for Forest Service (ONLY)Mansfield LibraryUniversity of MontanaMissoula, MT 53706 (406)262-9635

NebraskaC. Y. Thompson LibraryUniversity of Nebraska, East CampusLincoln, NE 68503 (402)472-2802

NevadaLife & Health Science LibraryFleischmann Agricultural BuildingUniversity of Nevada, RenoReno, NV 89557 (702)784-6616

New MexicoInterlibrary LoansNew Mexico State University LibraryP. O. Box 3475Las Cruces, NM 88003 (505)646-4737

New YorkInterlibrary Loan ServicesMann LibraryCornell UniversityIthaca, NY 14850 (607)256-7754

North CarolinaInterlibrary CenterD. H. Hill LibraryNorth Carolina State UniversityRaleigh, NC 27607 (919)737-2116

North DakotaNorth Dakota State University LibraryFargo, ND 58102 (701)237-8885

OhioInterlibrary LoanOhio State University Library1858 Neil Avenue MallColumbus, OH 43210 (614)422-6211

Oklahoma

Interlibrary LoansOklahoma State University LibraryStillwater, OK 74074 (405)624-6313

Oregon-737;ilibrary Loans

Washington State University LibraryPullman, WA 99164 (509)335-2671

PennsylvaniaInterlibrary Loan ServicesMann LibraryCornell :niversityIthaca, NY 14850 (607)256-7754

Puerto RicoUniversity of Puerto RicoAgricultural Experiment Station LibraryP. O. Box HRio Piedras, PR 00928 (809)767-9705

South CarolinaInterlibrary LoansRobert Meldrow Cooper LibraryClemson UniversityClemson, SC 29631 (803)656-3025

South DakotaH. M. Briggs LibraryP. O. Box 2115South Dakota State UniversityBrookings, SD 57000 (605)688-5106

TennesseeJames D. Hoskins LibraryUniversity of TennesseeKnoxville, TN 37916 (615)974-4240

TexasInterlibrary LoansUniversity LibraryTexas A&M UniversityCollege Station, TX 77843 (713)845-5641

UtahInterlibrary LoansMerrill LibraryUtah State UniversityLogan, UT 84322 (801)750-2680

WashingtonScience & Engineering LibraryWashington State UniversityPullman, WA 99164 (509)335-2671

WisconsinSteenbock Memorial LibraryUniversity of Wisconsin550 Babcock DriveMadison, WI 53706 (608)262-9635

ACRICOLA

File 10

Contains citations to documents

entered into the database later

than January 1979.

D

I. AUDIOVISUALS

0001The ADC's of nutrition education.Manhattan, Kan. Dept. of Foods andNutrition. Kansas State Universityc1961. NET funded. 6 fabric covered foamrubber food models. 1 game board, 1 die,4 sets of playing pieces. 1 curriculumguide. (NAL Call No.: TX364.A22 f&N AV).Abstract: A curriculum for children(ages 3-6) consists of 3 concept units(nutrient sources, nutrient functionsand food selection), 6 food models, agame and a teacher's self-instructionunit Concept units are sequential andare divided into color coded contentarea sections containing a choice ofactivities related to the concept. Eachactivity page within a content areaincludes a behavioral objective, list ofmaterials needed, and teacherinformation in the margin. Stuffedfabric food models represent milk,raisin bran, bread, a chicken leg, acarrot and a strawberry. Each contains ahidden finger puppet emphasizing aspecific nutrient found the food. The"ABC's of Body Building" game helpschi men associate tie selection of foodwith is bodily nutrient function. Theteacher's self-instruction unit contains10 chapters consisting of one or moresummary paragraphs followed by questionsdesigned to reinforce the basicnutrition facts presented. Supplementarymaterials include a teacher's resourcelist, visuals and parent informationletters. (js)

0002All aboard the nutri-train.Mayo, Cynthia. Richmond, Va.

.

Richmond Public Schools. 1981 NETfunded.- Activity packet prepared byCynthia Mayo. 1 videocassette (30 min.)

sd., col. ; 3/4 in. + activity packet.(NAL Call No. DNAL FNC TX364.A425 FENAV).Abstract. A 30-minute color videotapeprogram for elementary studentsfeaturing children, school foodservicepersonnel and puppets focuses on theBasic Four food groups. An analogy isdrawn between the cars of a train andeveryone's need for foods from all fourfood groups to maintain a balanced diet.Included in the program are "BuildBalanced Meals" game shows. TVcommercial take-offs. storytelling andmusic. Print materials accompanying thevideotape provide discussion ideas andactivities, handouts, and worksheets.Lesson plans suggest the sequence ofactivities, materials and otherresources (additional films) needed. andevaluation techniques. (js)

0003B,qic nutrition for prierries.Jamaica: N Y. Eye Gate Media, 1978.Title from container. 4 filmstrips (174fr.) . col. ; 35 mm. + 2 sound cassettes(26 min.) + 1 teacher's guide. (NAL CallNo.: DNAL Filmstrip no.27 FEIN).Abstract. A two-audio-cassette / 4filmstrip set begins with an info,,mative

explanation of the need for thesenutrients and how they are processedwithin the body. The basic four foodgroups are examined in the secondfilmstrip. The importance of eating awell-balanced meal is given in the thirdfilmstrip, as well as ways to combinefoods in order to achieve a well-roundeddiet. The fourth filmstrip emphasizesthe pleasure of eating. Specificsuggest4ons such as trying new foods aregiven to increase the viewer's eatingenjoyment. The overall health benefitsof good dietary habits are the maingoals of this filmstrip series. (1s)

U004Be healthy! Be happy! Portafiles, Inc.Evanston. I11. Perennial Education, Inc.1982. 1 film reel (11 min.) : sd.. col.

16 mm. (NAL Call No.. RA777.84 1982FEIN AV).

Abstract: This animated cartoon isdirected at primary grades. Five healthrules are supplied env., variouscharacters are used to illustrate whathappens when these rules are notfollowed. They include keeping clean;eating the right foods; getting properrest; exercising; and caring for one'sself when sick.

0005The Big nutrition scare.Costa Mesa, Calif. Teaching Aids Inc.1981. Sound accompaniment compatiblewith manual and automatic operation. 2fi'm'strips (194 fr.) : col. ; 35 mm. + 2sound cassettes (28 min., 40 sec.) +teacher's guide (3 p.). (NAL Call No.:TX355.873 ESN AV).Abstract: An investigative news teamdevelops a story on the importance ofgood nutrition for elementary schoolstudents. The roles of the variousnutrients, the digestior process, junkfood, food additives, and common sensenutrition are covered. The 1st part ofthis program focuses on nutrition,nutrients, and digestion, and explainsthe function and sources of protein,carbohydrates, fiber, and fat; the 2ndpart covers vitamins, minerals, andwater as essential nutrients, anddiscusses junk food, empty calories,food additive ambiguities, the basicfood groups and their recommended dailyamounts, food labeling and nutritionplanning. The news team interviews keybody parts and other fictionalcharacters. (wz)

0006Bilingual food cards, assorted RowlandUnified School District.(Rowland Heights, Calif ) RowlandUnified School District (1981 ?). 29drawings b&w ; 22 x 28 cm. (NAL CallNo. 7X364.854 FEN AV).Abstract: Sin!)le black and whitedrawings depict 1 or 2 foods per card.The English noun is printed at the topof each card 11 large, lower caseletters and the Spanish noun at thebottom. (js)

review of the purpose of eatingnutritiously. A basic review of thenutrients is presented, including an 3EST COPY AVAILABLI

1

0007Breakfast (developed by ExperienceEducation, Swenson Center for Nutritionand the Nebraska Department ofEducation).Red Oak, 'orYda Experience Education 1980.NET funded -Includell teachers guide,food Service guide, 30 books, 4 pads, 30song sheetS. 3% posters. 16transparencies, 16 transparency mounts,30 letters to parents on brown bags. i

sound cassette, 1 filmstrip/cassetteset. 30 card sets, 5 breakfast menus, 1

at of labels, 3 markers and 1 greasepencil. 1 kit ; in cylindrical container5i x 33 cm. -. (NAL Call No. TX364.E94F&N AV (no. 11)Abstract' A kit includes directions andmaterials for 6 classroom activities,each divided into 2-4 sequential steps.Time and materials needed for each stepare indicated in the teacher's guide.Activities are designed around specificbehavioral objectives all ultimatelyfocusing on encouraging children to eatsome type of breakfast. traditional ornon-traditional. Activity themesInclude nontraditional breakfast ideas.meal planning, cereal tasting. creatingTV shows about breakfast and planning abrown bag breakfast. All materials(except foods) needed for conductingactivities with 3 students are includedin each kit. Resource materials includefilmstrip/cassette presentationS,worksheets, song sheets, posters andtransparencies (js)

0008A Child's garden of eating WeightWatchers.Manhasset. N.Y. Weight Watchers 1979Includes 1 playing board (47 x 47 Cm.).1 spinner. 4 markers. playing cards.instructions, teacher's guide. Stories,poems, etc. 1 game. (NAL Call No.:TX364.C4 F&N AV).Abstract' Learning activities forkindergarten and first grade teach therelationship of food to the body,develop a sense of adventure inexplorinp new foods, and encouragepersonal responsibility in food choicesLearning of nutrition concepts isreinforced by follow-up activities andcarry-home materials to stimulateparental involvement.

0009The Cleanliness film.Pasadena, Calif Barr Films, 1985?Title from container. 1 film reel (16min.) sd.. col. ; 16 mm. + 1 pamphlet(NAL Call No DNAL Motion picture no.37F&N).Abstract This film uses puppets toinstill good grooming habits inchildren. The audience is told theimportance of having clean hair. teeth.skin, and clothes The film examines whysoap is neeJed to inhibit germs and howdirty hair can develop head lice.Step-by-step examnles of good groomingprocedures are presented, such asteeth-brushing and flossing. shampooing.and bathing. A dirty puppet named Grubis so delighted with his new image, hechanges his name to "Scrub." (1s)

0010Concentration.Durham, N.H. Nutrition at Work.University of Now Hampshire c1979. NETfunded. 1 game board (38 x 49 Cm.) + 36game cards. (NAL Call No.: TX392.C65 F&NAV).

Abstract: A memory recall game, part ofthe "Vegetable with Good Munch" programfor grades K-4, teaches vegetableidentification and spelling. Twenty-fourvegetable picture and name cards areturned face down on the playing board.PlayerS attempt to turn over two cardsto make a matched pair until all cardsare matched. Os)

0011

Digestivethe disappearing dinner/produced and distributed by MiarshfilmEnterprises, Inc.Shawnee Mission, Kan. : Marshfilm,c1980. Intended audience primarygrades.- Sound accompaniment compatiblefor manual and automatic operation. 1

filmstrip (42 fr.) col. ; 35 mm. + I

sound cassette (8 min ) + 1 teachingguide. (NAL Call No DNAL FNC 0M345.053F&N AV).Abstract "Stanley the Stomach" showschildren what happens to the food theyeat. Stanley shows how food is brokendown by chewing, and hOw the smallintestine finally makes most of the fooduseable for the rest of the body.Stanley illustrates the movement of foodfrom the mouth, through the esophagus,stomach, and into the intestines, wherethe small intestine removes thenourishment from the food, sending theleftovers on their way out of the body.A teacher's guide and vocabulary areincluded (wz)

0012Discovering new protein foods. (producedby Gilbert Altschul Productions. Inc.).(Chicago, Ill.) Miles Laboratories. Inc.c1975. Sound accompaniment compatiblefor manual and automatic operation. 1

filmstrip (80 frames) col. ; 35 mm. +1 sound cassette (11 min.. 34 sec.).(NAL Call No. TX553.P7D57 F&N AV).Abstract Vegetable proteins, especiallysoy, are a wholesome source of protein,allu an acceptable substitute for meatsProtein avbilabilttl worldwide andalternat'ves to current American dietarypreferences are the subject.; of a tapeddiscussion.'Textured vegetable orotein(TVP) is a suitable alternative to manycommonly recognized products; it can beused as an extender and can be added toground meat, breakfast meats. cereals.and flour (used to enrich noodles orother cereal products. TVPs which arelow in fat. and are cholesterol free.are appropriate for those who need to

clower fat intake Types and availability-10 products are discussed. some meatsubstitutes can be found in frozen foodsections of grocery stores (kbc)

2 11

0013Down, down, down : the inside story ofdigestion Agency for 7,nstruotionel TV.Bloomington, Ind. Agency forInstructional Television 1981. Includesteacher's guide for series. 1

videocassette (16 min.) : ad.. col. :

3/4 in. -. (NAL Call No.: 0P145.D6 FINAV).Abstract: Slim Goodbody teacher fOurth,fifth and sixth graders the "insidestory" of human digestion. Wearing abody suit that gives children insightinto human anatOm Slim explains howthe digestive or function to breakfoods down into m. tents the body canuse for fuel. Giant models of teeth andtne digestive tract illustrate howchewing and saliva begin the digestiveprocess. The progress of food downwardthrough the alimentary pathway isfollowed as digestive functions of thestomach and small and large intestineare G4scribed. An historic dramatizationshows how Dr. William Beaumont studieddigestion directly through a hole in thestomach wall of a patient. Theutilization and sources ofcarbohydrates, proteins. fats, vitamins.and minerals are explained. Slimcorcludes that since ro single foodprovides all nutrients the body needs.it is important to eat a variety ofdifferent foods. (nm)

0014The Exercise and rest film Barr Films.Pasadena, Calif. Barr Films 1976. 1 filmreel (12 min.) : ad., col. : 16 mm +study guide. (NAL Call No.: RA781.E93FIN AV).Abstract: Animated characters, children.and a physical fitness enthusiastillustrate activities which providee xercise and relaxation for youngstersin grades K-3. All activities whichinvolve the movement of muscles aree xercise. These include hopping, walkingthe dog, playing ball, sliding, running.jumping rope, biking, swinging.swimming. and raking leaves. Dailyexercise helps you feel good andpracticing athletic skills improvesperformance. The importance of rest forstoring energy is also emphasized, andthe many different ways in w,-.!ch kidscan relax are shown. The relationshipbetween exercise and rest is described.Exercise combined with periods of restis beneficial to physical developmentand good health.

0015Fish is brain food, give it somethought.is 1 ) . American Heart Association,(1978?) 1 poster col . 43 x 28 cm(NAL Call No. DNAL FNC TX385.F48 FINAV).Abstract An elderly gentleman appearsto be wondering about the fish that ispoised on top of hiS head. The words atthe top of the poster read, "Fish is'brainfood' .., give it some thought.`This is meant to be a reminder that fishhas a valued place in the diet. (emc)

3

0016Following the daily food guide to hotterhealth.Fort Atkinson, Wise. : Nasco. 197-T .

33 slides : OW. (NAL Call No.: DNALSlide no.167 FIN).Obstract: These slides designed forprimary -grads children present four foodgroups as the "daily food guide."Carbohydrates, protein, fat, vitamins,minerals, and water are cited as thee ssential nutrients contained in eachfood group. The number of servingsSuggested from each food group aregivenand a list of which importantnutrients are found in each food groupis present ed. The slides are desicledto increase the children's awareness ofgood nutrition and dietary practices.(le)

0017Food - early choices. National DairyCouncil.Chicago National Dairy Council 1979.(NAL Call No.: TX364.F646 FIN AV).Abstract: Chef Combo. a mustachioedpuppet in tall hat, is the principalactor in a learning system for youngchildren (2-4) which explores thewonderful world of food: why the bodyneeds it; how the body uses it: how itcan be presented; how nutrient needsvary with age; and how eating habits areaffected by social and psychologicalinfluences. The kit contains games,songs, posters, booklets, puzzles andtake-home material to encourage familyinvolvement Through Chef Combo and hisSinging Finger Puppets, a teacher canpresent the concepts of nutrition in ane njoyable way. encouraging theestablishment of good nutrition habitsat an early age.

0018Food. Ideal School Supply Co.Oak Lawn, IL. Ideal School Supply Co.1968. Puzzles coated with durableplastic and can be re-used. (NAL CallNo.: TX364.F647 FIN AV).Abstr. Fruits. vegetables. Snacks,

oesSerts, brealOrst, lunch anddinner are the topics of eight reusablepuzzles, which contain between 15 and 17food words each. The puzzles are made oflarge and sturi cardboard and are aimedat familiarizing school children withthe names of different foods in a gameformat.

0019Food advertising (developed byExperience Education, Swanson Center forNutrition and the Nebraska Department ofEducation.Red Oak. Iowa Experience Education 1980.NET funded - Includes teachers guide.food service guide. 60 books. 2 pads. 11

posters, 30 markers. 1 set of labels, I

sound cassette, 6 blank cassettes. 1

filmstrip/cassette set, and 6 filmstripproduction kits. 1 kit ; in cylindricalcontainer 51 x 33 cm. -. (NAL Call No.:TX364.E94 FIN AV (no. 5)).Abstract: To increase elementarystudent's (grades 4-6) awareness of thevariety of advertising techniques used

12

tO sell products, a nutrition educationkit provides leistrUctional materials,workbooks, and supplies to conduct 5multi -step activities with a class of30. Students analyze print, radio, andTV ads to understand promotionalmethods, such as personification,repetition, jingles, and testimony anduse creative writing skills in planningtheir own audiovisual ads. The teacher'sguide provides lesson plans indicatingtime frames, resources needed, andprocedures for each activity. The foodservice's guide included lesson plansand suggested methods for coordinatingclassroom/cafeteria activities andincreasing the involvement of foodservice personnel n classroom nutritioneducation. (js)

0020Food and fuelGuidance Associates incooperation with the Children'sTelevision Workshop. -.Mt. Kisco. N.Y Guidance Associates.1985. Originally shown as segments ofthe television program. 3-2-1 contact. -Intended audience' Elementary gradesthrough junior high school.- Issued alsoas motion picture and videorecording. 5filmstrips (486 fr.) col. ; 35 mm. +sound cassettes (35 min.) + i teacher'sguide. (NAL Call No. DNAL Filmstripno.22 FAN).Abstract: This five-part filmstripprogram is designed to teach childrenthe concept of food as a fuel and sourceof stored energy. The filmstripsdemonstrate how food is used by livingthings to provide energy and materialsfor growth and regulation, byspecifically presenting informationabout the dietary needs of carnivores,herbivores, and omnivores. The conceptof a kilocalorie is introduced and thecaloric values of a variety of foods islisted. A leader's guide accompanies theprogram.

0021Food and growth.Los Angeles. Calif. Churchill Films1974. Formerly Exploring your growth -"AChurchill Film.". 1 film reel (12 min.). sd , col. ; 16 mm. + study guide (1sheet). (NAL Call No. OP8,.2.F66 1974FAN AV)Abstract The processes of growth anddigestion are graphically andpictorially illustrated in a film forelementary students. Cell division isexplained. that the process of foodassimilation, which supports growth anddevelopment is discussed. Once digested.food is transported through the bloodand liver to get to the cells. This isdemonstrated using endoscopy,photomicrography, and fluoroscopy.Topics include: the digestion oroces:.food transportat:.n to cells, and thenecessity of f,od for growth. (kbc)

0022Food and you McGraw -Hill.New York McGraw-Hill 1977. Soundaccompaniment compatible for manual andautomatic operation. 4 filmstrips (7i,55, 46, 48 fr.) : col. ; 35 mm. + 4

4

Sound cassettes (8, 7, 7, 7 min.) andguide. (NAL Call No.: TX355.F628 FANAV).

Abstract: A series of 4 filmstrips forthe primary grades is designed toencourage young children to develop abroader awareness of food varieties,food sources, good eating habits and thebody's needs for food. Initially, thefocus is on identification offoods - -some familiar, someunfamiliar--at a school food fair. Thenext step is a visit, beyond thesupermarket and the refrigerator, to afarm; the children discover that the 2major sources of food are plants andanimals. Dairy products, grains, andusable plant parts (leaves. stems, androots) are described. A dream trip toPlanet Health demonstrates that candybars and hot dogs are not adequate toSupply the body's needs for growth,energy, and health. The children'sadventures culminate with a birthdayparty featuring fruits and vegetables.Before- and after-viewing activities aresuggested to help integrate nutritioneducation into a curriculum. (cj)

0023Food for thought : featuring Fat Albertand the Cosby Kids.: Cosby, William H.& Fat Albert and theCosby Kids, Food for thought. (PasadenaCalif.? Filmation Associates?) c1981.NET funded -Can be used with set of 4posters (TX355.F673 FAN AV IV 09-11) 1

film reel (19 min.. OG sec.) sd.. col.: 16 mm. + teacher's film guide. (NALCall No.. TX355.F672 FAN AV).Abstract: An instructional package iscentered on the film featuring cartooncharacters, Fat Albert and his friends.the Cosby kids. Pill Cosby introducesand concludes the film, reinforcing themain ideas, and encouraging viewers to"think before you eat." The animatedportion of the film follows Fat Albertand his friends through several days ofactivities. Through a TV program andclassroom instruction the Cosby kidslearn the relationship between nutrientintake, energy and vigor and theimportance of having a balanced varietyof foods in the diet The resource guideprovides. a teacher's film guide listinggeneral objectives of the film andaccompanying materials, a film summary.teacher preparation activities andlearning activities for individuals orclass groups. (Is)

0024Food habits (developed by ExperienceEducation, Swanson Center for Nutritionand the Nebraska Department ofEducation).Red Dak, Iowa Experience Education 1980.NET funded -Includes teacher guide. foodservice guide, 65 books, 5 pads, 6posters. 5 sets of cards, 248 recipecards, 12 sheets. 2 maps, 1 "big mouth",1 filmstrip/cassette set. 20 pictures, 1

flip chart, 6 transparencies, 6transparency mounts, 1 recipe box. 6blank 30 min. sound cassettes. 30notebooks, 30 press badges, 30envelopes. 1 puzzle, 5 menu folders. 5

13

acetate sheets. 1 set of labels, and 2markers. 1 kit : in cylindricalcontainer 51 x 33 cm. -. (NAL Call No.:TX364.E94 F&N AV (no. 6)).AbstraCt: The kit includes teacher's andfoodservice guides and most materialsrequired for 13 classroom activitiesdesigned to make students aware of theirown and other people's food habits. Eachactivity is divided into Steps (lessons)which will accomplish the statedbehavioral objectives. Each lessonidentifies materials needed, specificprocedures and the amount of timerequired for completion of the step.Through the activities children willlearn how cultural heritage caninfluence food habits; community, state.national and international food habits:how to make eating environments morepleasant; how the availability of foodsinfluences food habits; and how to plana special school lunch menuincorporating their knowledge of foodhabits. Activity materials in the kitinclude food diaries, a puzzle, storybooks, recipe cards, match-up andcharade games. The teacher's guidedescribes activities and procedures andprovides master copies of handouts. Thefoodservice's guide offers suggestionsfor increasing the foodservicepersonnel's involvement in classroomnutrition education. (js)

0025Food powerAgency for InstructionalTechnology. -.Bloomington, Ind. : AIT, c1985. 1 filmreel (15 min.) . ad., col. ; 16 mm. + 1

teacher's guide. -. (NAL Call No.: DNALMotion picture no.76 F&N).Abstract: This film designed forchildren in the primary gradesintroduces the concept that eating avariety of foods is important in keepingthe body healthy. Slim Goodbody is thecentral character in the film. Heexplains why it is important to eat agood breakfast, identifies the four foodgroups, and presents nutritious snacks.The children learn the meaning of abalanced diet and are encouraged to trynew foods. (10

0026Food safety (developed by ExperienceEducation, Swanson Center for Nutritionand the Nebraska Department ofEducation).Red Dak, Iowa Experience Education 1980.NET funded -Includes teachers guide.food service guide, 60 bookS, 5 pads, 4posters, 8 transparencies, 8transparency mounts, 1 filmstip/cassetteset, 1 sound cassette. 1 blank 30 minsound cassette, 1 1000 ml. pyrex beaker,2 glass stirring rods. 1/4 lb standardmethods agar, 20 disposable petridishes, 2 magnifying glasses, i

microorganism bulletin board display, 1

scroll and box, 2 towels, 1 list, 30hairnets, S scripts, 8 bulletin boardheadings. i set of tables, and 1 marker.1 kit ; in cylindrical container 51 x 33cm. -. (NAL Call No.. TX364.E94 F&N AV(no. 7)).Abstract: A classroom-cafeteria

5

nutrition education package includesinstructional materials and mostsupplies needed to conduct 9 activitieswhich help 30 students become familiarwith the need for and methods ofmaintaining food safety. Activities.each divided into 2 or more steps,enable students to "meet the microbes:"identify types and sources of bacteriaand conditions conducive to theirgrowth; understand the role of insectsin food contamination; see how food iskept safe in the school kitchen; andunderstand the purpose of foodadditives. The teacher's guide includeslesson plans for all activities andworksheet masters. The food service'sguide provides the same lesson plans andsuggestions for coordinating classroomand cafeteria activities and increasingfood service's involvement in nutritioneducation activities. (js)

0027Food 1, 2, 3, 4 Handel Film Corp.Handel, Leo A. West Hollywood, Calif.

Handel Film Corporation 1976. Intendedaudience: grades 1-6. 1 film reel (13min.. 20 sec.) : sd., col. : 16 mm. + 1

film guide. (NAL Call No. RA784.F66 F&NAV).Abstract. A film for young peopleconveys the message that foods areimportant for their health andappearance. Foods for growing childrenare divided into 4 groups: cereal, meat,milk, and fruit and vegetables. Eachfood group is explained; varied examplesdemonstrate types of foods that comprisethe specific food group. Thepresentation focuses on developing goodeating habits and discusses the body'sneed for various nutrients. It ispointed out that raw foods don't varygreatly from one country to another butmethods of preparation do. Thepresentation utilizes music and picturesrather than dialogue. It is stressedthat foodS from all the 4 groups areneeded daily for energy and vitality. Anumber of snacks are shown and theaudience is asked to select the bettersnack. (kbc)

0028Fresh produce poster set.Newark, Del. Produce MarketingAssociation (198-7). 4 posters col. ;

56 x 43 cm. + 1 information packet. (NALCall No.: TX392.F69 F&N AV).Abstract: Four posters illustrate fruitsand vegetables readily available duringthe 4 seasons of the year. The postersare accompanied by an educational packetwhich contains line drawings of thefruits and vegetables with I.D. numbers.The I.D. numbers correpond to a producenumber on the back of the poster in theeducational packet. The informationidentifies the product, describes itscharacteristics, and notes thenutritional benefits. (kbc)

14

0029Fruit & vegstable song book Nora ande horde by Mile & Sherry Colgreiw ;illustrated by Don Pederson ; concept byLaurie Manahan. -.Colgrove, Dale. ; COlgrove. Sherry.;Pedersen. Don.; Manahan. Laurie. Chino.Calif : Yummy Designs, c1984. Covertitle: Yummy fruit and vegetable songs. -Cover title: Yummy designs fruit edvegetable song kit, with cassette. 10leaves : ill. ; 28 cm + 1 sound cassette(15 :Ain). (NAL Call NO.: DNALjTX397.C64).Abstract: An instructional kit fore lementary grades contains anaudiocassette tape and a song book withlyrics to 9 songs about different fruitsand vegetables. Seven of the songs areon specific fruits (apples. oranges,grapes, bananas) and vegetableS (peas.tomatoes, celery). (wz)

0030Fruit (developed by ExperienceEducation, Swanson Winter for Nutritionand the Nebraska Department ofEducation).Red Oak, Iowa Experience Education 1980NET funded -Includes teachers guide.food service ioide, 30 books. 10 pads.22 posters, * game sets, 1 transparency.1 transparency mount. 2 acetate sheets,30 certificates. 5 hand juicers. 1

cloth. 1 set of labels. 1 marker, and 1

grease pencil. 1 kt : in cylindricalcontainer 51 x 33 cm. -. (NAL Call No.:TX364.E94 FIN AV (no. 2)).Abstract: A nutrition education kitincludes all instructional materials andmost supplies needed for a class of 30to conduct 5 multi-step activitiese ncouraging children to become morefamiliar with and select a wider varietyof fruits in their daily diet. Childrensee, touch, taste, feel, and smellfruits they may have never tried throughthe :"Fruit of the Room" activity,describes fruit processing methods andidentify nutrients found in fruits.Recipes for preparation and tastinginclude fruit leather, juice/ice creamcombinations, applesauce and pineapplesampling. A teacher's guide provideslesson plans indicating materials,equipment, time needed and proceduresfor each step. The food service's guideoffers suggestions for coordinatinge ducation efforts between the teacherand the food service personnel inappropriate lesson plans. (js)

0031Fruitsy Tootsy's fruit and vegetableparty Produce Marketing Association.Newark, Del. Produce MarketingAssociation 1980. Sound accompanimentccmpatible for manual and automaticoperation. 1 filmstrip (60 fr.) : col. :

35 mm. + 1 sound cassette (8 min.). (NALCall No.: TX397.F7 FIN AV).Abstract: Fruitiy Tootsy wears ane normous hat covered with beautifulfruits and vegetables while intoducingnutrition concepts to young schoolchildren. Their reluctance toparticipate in an eating adventure turnsto curiosity on a supermarket trip when

6

some of vegetables come alive as puppetsand describe the nutritional benefitsand taste treats the children aremissing. Fruitsy then invites thechildren to a tasting party where theylearn about many fruits and vegetablesthey had never tasted. Fruitsy and herpuppets can help teach good eatinghabits through better knowledge of basicnutrition concepts, food preparation,and an increased interest in trying newfoods.

0032Go, grow, glowAgency for InstructionalTechnology. -.Bloomington. Ind. : AIT, c1985."23-104"--container. 1 film reel (15min.) : ad., col. ; 16 mm. + 1 teacher'sguide (31 p., 28 cm.) -. (NAL Call No.:DNAL Motion picture no.91 FIN).Abstract: "Go, Grow, Glow" is a film forprimary grades thatemphasizes the body'sneed for food for energy and growth. Theviewer learns the importance of chewingfood properly and the digestive processis presented to show how food isconverted into fuel for energy. Shortskit*, puppets, and film clips arecombined in this program in order toclarify the concept of energy needs.nutrients, and nutrient absorption. Ateacher's guide is included withsuggestions for activities. (1s)

0033Good as goaled National Health Systems.Ann Arbor, Mich. National Health Systems1980. Includes 1 spinner board (27 x 27cm.), 1 picture reference chart (56 x 42cm.). 1 game register sheet, 40 playercards, plastic markers. 1 game. (NALCall No.: TX364.G67 FIN AV).Abstract Nutrition education for youngchildren becomes fun and more easilyremembered when presented in game form.A bingo format focuses on dietary goals,such as weight reduction, reducedintakes of fat, salt, sugar andcholesterol, and increased use of fruit,vegetables, and skim milk. The playerslearn about the basic 4 food groups andthe nutrition spoilers -- "lotsa funnyfats" and "lotsa refined sugars". Theregister sheet and spinner board areadministered by the leader, who has somediscretion in specifying the calls,enabling her to focus on specificinterests or problems of the group. Thewinner is the first to complete abalanced bingo meal, with no spoilers.

0034Good eatin'Coronet Films. -.Chicago, Ill. : Coronet Films, 1983.Intended audience: Kindergarten throughelementary grades. 1 film reel (15 min.): ad., col. ; 16 mm. -. (NAL Call No..DNAL Motion picture no.92 FIN).Abstract: Puppet characters andanimation present the importance ofproper nutrition to primary schoolchildren. The film stresses that choice,not chance, is the key to goodnutrition. A car puppet explains howpeople, like cars, need a variety ofthings to keep them running well. Thenutritious "Mr. Milk" introduced the

15

four food groups. A pitch for unhealthyfoods is made by the "Junk FoodMonsters, while a girl with a yo-yoshows how sugary foods give quickenergy. then drop suddenly. (1s)

0035Good health and you.Chicago, Ill. Clearvue. Inc. c1981. "Forprimary and intermediate children.". 4filmstrips (310 fr.) : col. ; 35 mm. + 4sound cassettes (43 min.) ; teacher'sguide and reading script (43 p. ; 22cm.) + book of spirit masters (16 p.

:

28 cm.). (NAL Call No.: RA777.G66 F&NAV)Abstract Good health is discussed in a4-part series that includes: exerciseand health, cleanliness and health:health and happiness: and diet andhealth. The interrelationships of eachsuoject are stressed, including howadolescents can feel and look better,and be better able to sustain activityand well being. Diet, exercise, goodhygenic practices and rest are importantif kids expect to develop properly andhave the stamina needed to maintain anactive pace. Charts and an activity bookcontaining duplicating masters areincluded. (kbc)

0036Good nutrition programs (developed andproduced for the Arizona NutritionEducation and Training Program byEar-O-Dynamic Communications.).Phoenix. Ar.z. Arizona Dept. ofEducation 1981. NET funded. 2 soundcassettes (126 min.) 1 7/8 ips ; 3 7/8x 2 1/2 in.. 1/8 in. tape + 2 booklets(60 p. : 22 cm.). (NAL Call No.TX364.G683 F&N AV).Abstract: Custom length cassettes foruse over the school public addresssystem in elementary or secondaryschools each contain 60 one minuteannouncements with an opening andclosing jingle and messages designed topromote nutrition education, good healthand school lunch participation. A manualaccompanying each cassette provides allscripts and evaluation questionnairesfor studentS and teachers. (js)

0037Good nutrition, try it, you'll like itMolly C. Gorelick, E. Audrey Clark

;

developed at California StateUniversity, Northridge.Gorelick, Molly C. : Clark, E.Audrey & Establishing nutritious foodpractices in early childhood.Northridge, Calif. California StateUniversity. Northridge. Home EconomicsDept. 1981. Includes 2 filmstrips. 2sound cassettes, teacher's guide, 6instructional modules -Final report forthis project is Establishing nutritiousfood practices in early childhood(TX364.68962 F&N (E-3928)). i kit ; incontainer 23 x 29 x 7 cm. (NAL Call No.:TX364.G696 F&N AV).Abstract: A kit developed to establishnutritious food practices in earlychildhood contains 6 moduloS. Includedare: an assessment evaluation; classroomactivities designed to develop cognitive

skill and creativity; a recipe bookwith equipment and ingredients needed,cooking and useful ideas; anintroduction to nutrition through the 4food groups; a look at ethnic foodschildren eat worldwide such as tacos andpizza; and a parent-teacher activityguide. All print material has clearpictures and drawings that could bereproduced.

0038Great school menus (developed byExperience Education, Swanson Center forNutrition and the Nebraska Department ofEducation).Red Oak, Iowa Experience Education 1980.NET funded -Includes teacher's guide,food service guide, 30 books, 8 pads, 4posters, 10 transparencies, 10transparency mounts, 2 flip charts, 5decks of cards, 6 sets of rules, 1

school lunch question kit, 30 hairnets,30 sheets, 30 envelopes, 1 envelope ofcafeteria improvement ideas, 1 acetatesheet, I set of labels, 1 marker, and 1grease pencil. 1 kit ; in cylindricalcontainer 51 x 33 cm. -. (NAL Call No.:TX364.E94 F&N AV (no. 8)).Abstract: A nutrition education kit forelementary students providesinstructional guides and most materialsnecessary to conduct 8 multi-stepactivities. Using the cafeteria as alearning laboratory, many activities maybe conducted solely by foodservicepersonnel exploring the history of tneschool lunCh program, meal patternrequirements, factors affecting food andrecipe selection, meal planning, foodpurchasing, and mealtime environment. Ateacher/foodservice guide includeslesson plans and suggests ways ofCoordinating classroom and cafeteriaactivities. (js)

0039Health ... food and nutrition.Hollywood, Calif. Charles Cahill andAssociates c1967. Title on container.Health ... food & nutrition. 1 film reel(11 min.) : ad., col. ; 16 mm. + 1 studyguide. (NAL Call No.: TX355.H41 F&N AV).Abstract: The need for and importance ofa balanced diet and proper nutrition arediscussed. Each of the 4 food groups(milk: bread and cereals; fruits andvegetables; fish, meat. and eggs) andtheir nutrient values are described. Thereasons the body requires certain foods(for growth and health) are discussed.Other discussion topics are properchewing and eating new foods. (kbc)

0040Health education curricular progressionchartdeveloped by the National Centerfor Health Education's School HealthEducation Project.Atlanta, Ga. : U.S. Dept. of Health andHuman Services. Public Health Service,Centers for Disease Control, Center forHealth Promotion and Education.Community Program Development Division,1982. 1 chart ; 62 x 89 cm. (NAL CallNo. DNAL FNC L81587.A3H38 F&N AV).Abstract: The Health EducationCurricult.n Progression chart compliments

7

16

the Primary Grades Health CurriculumProjec (PGHCP). Ten curriculum contentareas, such as growth and development,nutrition, and community healthmanagement, are identified anddescribed. Lifestyle goals that theindividual learners should be able toachieve are identified for each contentarea. The majority of the chart iscomprised of curriculum level behavioralobjectives, for grades K-7, in eachcontent area. Additional informationexplaining the chart and a glossary ofbehavioral terms are included. (kbc)

0041Hester Digester Media People.Scottsdale, Ariz. Media People 1981.Sound accompaniment compatible formanual and automatic operation -Includesactivity pacqet. 2 filmstrips (41. 50fr.) : col. ; 35 mm. + 2 sound cassettes(9. 8 min.) and teacher's guide. (NALCall No.: TX364.H45 F&N AV).Abstract: Hestor Digestor is a creaturewith a mouth attached to his stomach. Heeats all the time, but never the rightfoods. He learns that good healthdepends on choosing a variety of foodsbecause no single food contains all thenecessary nutrients. By following a newfood plan. Hestor changes from adigestor into a boy. His friend, thetalking cow, introduces Hestor to the 6nutrient groups--water, protein,carbohydrates, fats, minerals, andvitamins. FoOd sources for building ahealthy body are mentioned; nutrientfunctions are identified. Suggestionsare made for school lunches with avariety of good foods that boys andgirls will enjoy. Nutrition learningactivities (puzzles, coloring pages.etc) are also included. (nm)

0042High feather, episode 1. Deep water testNew York State Education Dept.Albany New York State Education Dept.1980. NET funded. 1 videocassette (28min.) : ad., col. ; 3/4 in. + teacherguide. (NAL Call No.: TX364.H52 Pt.1 F&NAV).

Abstract. Positive nutrition messagesencourage children and young teens toeat right in this first episode of aseries exploring the experiences of 8boys and girls at summer camp. Thecampers arrive, meet each other, andbegin to interact. The implications ofpoor food habits (Leo's fondness forsweets, Suzanne's use of megavitamins,and Tom's overweight) are examined.Basic principles of a healthy diet areintroduced. These include eating freshfruit and vegetables, drinking milk andjuice, being willing to try a widevariety of foods, cutting down on saltat the table, and following a good mealplan. When Domingo has a swimmingaccident the children learn theimportance of camp rules and discoverthe support of new friends.

8

0043High feather, episode 10, Food folliesNew York State Education Dept.Albany New York State Education Dept.1980. NET funded. 1 videocassette (28min.) : sd., col. ; 3/4 in. + teacherguide. (NAL Call No. TX364.H52 Pt. 10F&N AV).

Abstract: The annual show at summer campis the vehicle through which a group ofcampers become aware of the needs andnutritional problems of the elderlyMembers of a nearby senior citizenscenter get involved with the show bypassing on their know-how andexperience. The children, in turn.realize how inflation makes it difficultfor older people to eat nutritionallyadequate diets. Both old and young learnto understand and appreciate each other:the show entitled "Food Follies" IS agreat success.

0044High feather, episode 7, Going home NewYork State Education Dept.Albany New York State Education Dept.1980. NET funded. 1 videocassette (29min.) sd., col. ; 3/4 in. + teacherguide. (NAL Call No. TX364.H52 Pt. 7F&N AV).Abstract. This episode of a seriesexploring the experiences of 8 boys andgirls at summer camp focuses on Tom, a12-year old who is overweight. Tom hasalready lost 8 lbs. at camp. due to lotsof physical exercise. improved foodhabits and a healthy balanced diet. Whenhis father loses his job, Tom has toreturn home. At first to hide hisdisappointment, Tom begins to eat backthe weight he has lo;.t. His family alsoreinforce the poor eating habits thathave made Tom overweight. But Tomremembers what he has learned aboutnutrition at camp and shows his familythat nutritious foods can be lowcalorie, inexpensive and tasty. Heplants a vegetable garden anddemonstrates such smart shopping skillsas comparison shopping and avoidingexpensive meats, heavily advertisedproducts, processed foods andconvenience items.

0045High feather, episode 8, The County fairNew York State Education Dept.Albany New York State Education Dept.1980. NET funded. 1 videocassette (28min.) : ed.. col. : 3/4 in. + teacherguide. (NAL Call No. TX364.H52 Pt. 8F&N AV).Abstract. Boys and girls at summer campplan to enter favorite foods in thecounty fair competition. Stan at firstconsiders cooking "women's work"; hediscovers, however, that cooking can befun after a lesson from the camp's malechef. The campers' efforts are nearlyunrewarded when Jeff, an irresponsibleteenager with a drinking problem,forgets to hand in their entryapplication. Jeff realizes hisselfishness has hurt others and heconvinces the fair personnel to set up amakeshift table for the campers.Fairgoers get to sample such nutritious

17

dishes as arroz COn polio. Perry piemade with whole wheat crust, potato andleek soup, and granola, and Leo'sgarden-grown lettuCe wins 3rd prize inthe vegetable competition.

0046Nigh feather, episode 9, Saved free thepound New York State Education Dept.Albany New York State Education Dept.1980. NET funded. 1 videocassette (29min.) : ad.. col. ; 2/3 in. + teacherguide. (NAL Call No.: TX364.H52 Pt. 9F&N AV).Abstract: Boys and girls at summer camplearn lessons in responsibility andfriendship through an abandoned dog anda younger camper who both need care andattention. Through the Children'Sefforts Scruffy finds a new home; littleEddie discovers the importance of goodnutrition, hygiene and a positiveself-concept through his admiration forthe older Leo. Leo also learns he's nottoo "cool" to teach the smaller boys howto take charge of himself.

0047Integrated nutrition activities OhioDepartment of Education. NutritionEducation and Training Program.(Columbus. Ohio) The Dept. (1982)."Developed by the Franklin CountyDepartment of Education under theauspices of the Ohio Department ofEducation. Nutrition Education Section.-NET funded. ca. 1200 activity cards :

col. ; 22 x 14 cm. in 4 boxes, 18 x 24 x14 cm. each + 1 teacher's guide. (NALCall No.: TX364.I548 F&N AV).Abstract: A series of activity cardsdesigned to teach nutrition Concepts andbasic shills in 5 major subject areas(language arts. science, math, health.and social studies) is divided into 4grade clusters, each spanning two gradelevels. K-2. 3 -4, 5-6 and 7-8. Cards arecolor-coded and list the basic skill tobe attained, a nutrition objective andone or more activity ideas which fulfillthe objective. Activity suggestionsinclude films, books, discussions.games. and individual and groupactivities. (js)

0048It's what you eat Agency forInstructional Television.Bloomington, Ind. Agency forInstructional Television 1975. 1

videocassette (14 min.) : sd.. col. ;

3/4 in. + teacher's guide. (NAL CallNo. TX364.I8 F&N AV).Abstract: The message that food is goodfor you is highlighted as children areacquainted with the 4 basic food groupsand what is meant by a balanced diet.Since even first and second graderssometimes make their own food choices,nutrition information concerning therelationship of good food to energy,growth and health is given. Two cartooncharacters stress the importance ofeating breakfast and the hazards ofeating too much. In selecting foods fromall the food groups to plan anutritionally balanced dinner, theteacher of this health education series

9

demonstrates that varied diet makesgood sense.

0049Key nutrients (developed by ExperienceEducation, Swanson Center for Nutritionand the Nebraska Department ofEducation).Red Oak, Iowa Experience Education 1980.NET funded -Includes teachers guide,food service guide, 125 books, 12 pads,32 sheets, 5 posters, 2 flip charts, 2sets of cards, 18 transparencies, 3 setsof headlines, 4 measuring spoons, 4measuring cups, 30 markers, 3 scripts. 2sets of labels, 2 handpuppets, 5 coffeefilters, 5 cloth tubes, 5 ping pongballs, and 1 piece of string (135 ft.).1 kit; in cylindrical container 5i x 33cm. -. (NAL Call No.: TX364.E94 F&N AV(no. 9)).Abstract: An instructional/activity kitprovides lesson plants and materials for9 activities designed to help studentsbecome familiar with the major nutrientsand food sources of nutrients. Eachactivity has specific objectives and isdivided into steps identifying a timeframe, materials needed, and specificprocedures for cOmpletion of the step.Activity themes include: identificationof key nutrient groups, their functionsand sources; laboratory experiments todetect protein, starch, fat, vitamin C.and minerals; understanding therelationship between energy andcalories; effects of processing, storageand preparation on nutrients; foodlabeling information; and the digestivesystem. The teacher's guide includeslesson plans for all activities; thefood service's guide provides lessonplans and supplemental notes suggestingmethods for utilizing the schoolcafeteria as a learning lab andincreasing the involvement of foodservice personnel in nutritioneducation. (js)

0050Learning about your oral health.Chicago, Ill. DentalAssociation c1982. Contains guide,spirit masters, flannel board punch outsand plastic hand puppet in pocket. 1

folder ill. ; 28 cm. (NAL Call No.:RK61.L4 pt. 5 F&N AV)Abstract: A curriculum guide of 5lessons for preschool teachers prov desguidelines and instructional materialsto aid preschool children inestablishing effective oral care habitsthat will benefit them thoughout theirlives. Educational topics include theimportance of teeth, plaque removal.diet and nutrition, visiting thedentist, and safety and first aid. TheIncluded instructional aids areteaching masters, parent informationletters for use at different stages ofthe program, flannel board punchouts,and a hand puppet for a puppet show. Theprogram is approved by the Council onDental Therapeutics of the AmericanDental Association. (wz)

18

0051Living teaChing nutrition with PeterPizzolongo.

Pizzolongo, Poter. Living andteaching nutrition; (videorecording).Mt. Rainier, Md. Gryphon House Inc.1983, c1984. Title on container: Livingand teaching nutrition -VHS format. 1

videocassette (36 min.) : ed., col. ; 75/8 x 4 1/8 in., 1/2 in tape. (NAL CallNo.: TX364.L541 F&N AV).Abstract: Nutrition education activitiesfor children are presented in this pertof a workshop on nutritional aspects ofchild care. Suggested activities includefield trips, sprouting seeds, makingpaint from plants. games. puzzles, booksthat tell about food, filmstrips andfilms, singing and other activity games.acting out stories, and simple foodpreparation. The speaker points outpotential pitfalls of the projects andemphasizes the need for preparation ofeach learning activity. (emC)

0052Living & teaching nutrition with PeterPizzolongo.: Pizzolongo, Peter.& Living andteaching nutrition; (vidoorocording).Mt. Rainier, Md. Gryphon House Inc.1983. c1984. Title on container: Livingand teaching nutrition -U-matic format.1 videocassette (36 min.)

: sd.. col.8 5/8 x 5 i/2 in.. 3/4 in. tape. (NALCall No.: TX364.L542 F&N AV).Abstract: Nutrition education activitiesfor children are presented in this partof a workshop on nutritional aspects ofchild care. Suggested activities includefield trips, sprouting seeds, makingpaint from plants, games, puzzlls, booksthat tell about food, filmstrips andfilms, singir.g and other activity games,acting out stores, and simple foodpreparation. The speaker points outpotential pitfalls of the projects andemphasizes the need for preparation ofeach learning activity. (emc)

0053Low calorie bingo.Durham, N.H. Nutrition at Work,University of New Hampshire 1979. NETfunded -Part of Vegetables with goodmunch program. 27 game cards +instruction sheets. (NAL Call No.:4M222.2.L628 F&N AV).Abstract: Twenty-seven bingo cards, eachwith a different number field, helpplayers become familiar with the caloricvalues of 75 nutritious snack foods.Numbers on cards (1 through 15)correspond to the caloric value of ameasured amount of food Direction sheetwith suggested variations is included.(is)

0054Making meals at school.Red Oak, Iowa Experience Education 1980.NET funded -Includes teachers guide,food service gull,. 65 books. 1 pad. 7posters, 11 transparencies, iitransparency mounts, 30 hairnets, 30drawing sheets, 1 menu border, 12patterns for hand pimpets. 1 set ofstickers, 1 mobile, 15 moon goon rings.

10

15 fruit necklaces, 1 marker, 1 set oflabels and 10 grease pencils. 1 kit ; Incylindrical container 51 x 33 cm. -.(NAL Call No.: TX364.E94 F&N AV (no.10)).

Abstract: A package of 7 activities tobe taught jointly by the classroomteacher and foodservice personnel canhelp students become acquainted withtheir own school foodservice and developpositive feelings about school meals.Activities are divided into 1 to 4sequential steps, each of which indicatethe amount of time and materials neededto complete the project. Using this kit,students will explore the schoolkitchen, learn about meal patternrequirements, sample cafeteria foods.and plan an appreciation day for schoolfoodservice personnel and a day toinvite guests to lunch. A teacher'sguide and foodservice personnel teachingguide are included with other print andactivity materials. Os)

0055Meal preparation and service Tel-AirInterests.Miami, Fla. Tel-Air (1980) 1 film reel(15 min) sd.. col. ; 16 mm. (NALCall No. HV854.F32 (no.4) F&N AV).Abstract The importance of planning,scheduling and preparing meals so as toprovide nutrition learning experiencesfor children in day care is emphasized.Day care center managers and cooks andhome day care mothers are provided withinformation on prechecking menus.assembly of foods and utensils, use ofrecipe cards, measuring-, preparation-.and storage-techniques, and sanitationpractices. In order to create a positivelearning environment for children, mealservice should be planned and organized.Children may be encouraged to try newfoods by allowing them to help prepareand serve meals. Seasonings should bemild. foods should not be too hot orcold, and minimum portion sizes shouldbe served. Adults should always bepresent to set an example for thechildren, in order that they developgood eating habits; food should never beused as punishment or reward.

0056Merchandising school lunch.(Storrs, Conn.) Connecticut NutritionEducation and Training Program (1982?).Includes portfolio, handouts. posters.flash cards, stickers, banner, apron andpopsicle sticks -NET funded. 1 kit ; incontainer 25 x 30 x 15 cm. (NAL CallNo.: TX364.M455 FeN AV).Abstract: The kit provides materials fora one month promotional campaign toincrease participation in school lunchand provide basic nutrition educationfor students in grades 1-4. The campaignincorporates commercial tactics(publicity, games, prizes) into 4Separate week long activities. Week 1

promotes school lunch participation andthe Basic Four fond groups: weeks 2. 3.and 4 focus on sources and functions ofcalcium, vitamin A and Vitamin Crespectively. A 2 part portfolioincludes a preparation checklist and

19

background information for the schoollunch manager, background nutritioninformation for the teacher and parentnewsletter samples. (is)

0057Milk and milk foods.Chicago, Ill. : Coronet Films, 1978? .

Title from data sheet.- Intendedaudience: primary grades in health. 1

film reel (14 min.) : sd., col. : 16 mm+ 1 teacher's guide. (NAL Call No.: DNALMotion picture no.51 F&N).Abstract: This film for primary gradechildren is designed to teach a varietyof basic concepts regarding milk.Included in the presentation are areview of milk's nutritional value, howit is treated for drinking, thedifferent types of products formed frommilk and how these products are made. Inaddition, terms such as pasteurize.homogenize, rennet, curds, and whey, areclearly explained through the use ofillustrations. (1s)

0058Nourishing and nurturing two yearoldsprepared by Hannah Dusto and PennySpingham.Dusto. Hannah.; Spingham, Penny.

Ithaca. N.Y. Cornell University,Distribution Center, 1982. Title fromdata sheet.- Intended audience: Adult.20 slides : col. + 1 leader's guide + 1

script + instructional materials. (NALCall No.: DNAL Slide no.108 F&N).Abstract: A color slide-basedinstructional program with accompanyingstudy literature for parents andcare-givers of 2-year-old children. Theslide presentation depicts thecharacteristics of 2-year-old childrenwith respect to good behavior and eatinghabits. Six serial publications discussvarious aspects of the proper feeding of2-year-olds (e.g.: the anatomy of2-year-olds; nutritional needs forgrowth; food preferences and nutritionalnorms; do's and dont's in creating theproper physical, social, and emotionalenvironment; and techniques for makingeating fun); a learner's guide coveringthe publication; and a packet of 14supplementary materials coveringnutrition and feeding conce pts are allincluded. (wz)

0059Nutrient density, nutrition educationUtah State University, Dept. ofNutrition and Food Sciences.Logan Utah State University 1975.Includes teacher training booklet andaudiocassette (12 min ), nutrientdensity food profiles masterbook, 1

transparent overlay (7 x 28 cm.), 8measuring cups. 1 kit (23 x 29 x 12cm.). (NAL Call No.: TX364.N877 F&N AV).Abstract. A description of the teachingmaterials in an integrated K-6 nutritioneducation curriculum is presented inbooklet and cassette form. The basicconcept of the curriculum is nutrientdensity, or the Index of NutritionalQuality (IND), which expresses a food'Snutritional value as a ratio of nutrientto energy content. The IND enables

11

students to evaluate food combinationsof individual preference andnon - traditional sources which stillsatisfy nutrient requirements. The INOmasterbook lists the calculatednutritive value of energy, protein, 5vitamins, iron, and calcium for 730foods. A complementary food listidentifies foods with a highconcentration of a given nutrient inrelation to its caloric content. (cj)

0060Nutrient density, nutrition educationUtah State University, Dept. ofNutrition and Food Sciences.Logan Utah State University 1975.Includes teacher's manual, student'sskillbook, 29 food profile cards (22 x28 cm.), 30 transparent overlays (7 x 28cm.), 1 red marker, 1 black marker, 3transparencies (22 x 28 cm.), 7 mastercopies of lunches, 4 sets of digestionconcentration playing cards, recipes,and menus. 1 kit (23 x 29 x 12 cm.).(NAL Call No.: TX364.N876 Unit 3 F&NAV).

Abstract: An integrated 3rd, 4th, and5th grade nutrition education curriculumis based on the concept of nutrientdensity, or the Index of NutritionalQuality (INO). Thirty lesson plans canbe used throughout the school year; eachplan includes a concept, behavioralobjectives, learning activities, andsuggestions for the use of time andmaterials, methods of presentation, andreview. Nutrition information ispresented on 129 food profile cards,enabling students to evaluate foodcombinations as a ratio of nutrient toenergy content. Students are taught tounderstand the basic aspects ofnutrition and digestion, to identifyenergy equivalency of snacks, tointerpret food labeling information, torecognize the need for dietarydiversity, and to plan nutritionallysound meals. Instructions for planningand preparing an ethnic dinner provideopportunity for practical application ofthe curriculum concepts. (c))

0061Nutrient density, nutrition educationUtah State University, Dept. ofNutrition and Food Sciences.Logan Utah State University 1975.Includes teacher's manual, student'sskillbook, 129 food profile cards (22 x28 cm.), 4 nutrient function posters (43x 28 cm.). 5 dice, play mnney (50 - 1

cents, 50 - 5 cents), and 1 metricmeasure. 1 kit (23 x 29 x 12 cm.). (NALCall No. TX364.N876 Unit 1 F&N AV).Abstract An integrated curriculum foruse by kindergarten and 1st gradeteacher! is designed to help childrenacquire the knowledge necessary to makewise food choices. Approximately 30detailed lesson plans can be adapted tovarying time lengths; each plan centersaround the concept to be learned, andincludes behavioral objectives,integration suggestions, required timeand materials, lesson presentation,learning activity, and review. Nutrientdensity, or the Index of Nutrititnal

'0

Quality (IND). forms the Wile for foOdChoice, thus allowing unusual foodCombinations and individual preferencesin meeting nutrient requirements.Nutrition information on 129 foodprofile cards enables students toevaluate food combinations as a ratio ofnutrient to energy content. Students aretaught to identify plant and animalfoods and food products, to recognize 4basic components of foods and theirsources, to classify most foods in theBasic Four, and to relate each of the 4nutrients to its body function. Learningactivities include tasting. smelling,and feeling sessions, making a mobile,and observing growth of a classroom pet.(cj)

0062Nutrient density, nutrition educationUtah State University, Dept. ofNutrition and Food Sciences.Logan Utah State University 1975.Includes teacher's manual, student'sskillbook, 129 food profile cards (22 x28 cm.), 30 transparent overlays (7 x 28cm.). 1 red marker, 1 black marker, i6nutrient poster sheets (22 x 28 cm.), 1

book (Bread and jam for Frances),transparencies of white bread and jellyfood profile cards, transparency ofdigestive system. 50 wooden sticks, 8metric measuring utensils, and 3 dice. 1

kit (23 x 29 x 12 cm.). (NAL Call No :

TX364.N876 Unit 2 F&N AV).Abstract: An integrated curriculum foruse by 2nd and 3rd grade teachers isdesigned to help students acquire theknowledge necessary to make wise foodchoices. Thirty lesson plans can beadapted to the school year; each planfocuses on one concept, and providesbehavioral object.ves, learningactivities, and outlines forintegration, time, materials,presentation, and review. Nutrientdensity, or the Index of NutritionalQuality (INO), forms the basis for foodchoice, thus allowing unusual foodcombinations and individual preferencesin meeting nutrient requirements.Nutrition information is presented onfood profile cards, enabling students toevaluate food combinations as a ratio ofnutrient to energy content. Students aretaught to identify food sources andfunctions of 8 nutrients, to use metricmeasurements, to read nutrition labelingfor protein content, and to understandfood changes during the digestiveprocess. Instructions for planning andpreparing a meal provide the opportunityto practice the concepts presented. (ci)

0063Nutrient needs Encore Filmstrips.Burbank. Calif. Encore Visual Education1978. Sound accompaniment contains bothaudible and silent signals. 1 filmstrip(62 fr.) : col. : 35 mm. + 1 soundcassette (13 min.) and teacher's manual.(NAL Call No.: TX364.N869 F&N AV).Abstract: A cartoon presentation of thebody's nutritional needs for satisfyinggrowth, repair, and energy demandsfocuses on 5 basic nutrient groups:minerals, protein, carbohydrate, fats,

12

and vitamins. The functions and sourcesof each category of nutrients arediscussed, as well as the allocation ofthe nutrients in body composition. Theinteractions of nutrients areillustrated by the interdependence ofvitamin 81 and carbohydrate, fats andvitamin D. and iron and vitamin C. Allthese nutrients can be provided by abalanced diet, featuring variety,freshness, and a minimum of junk foods.(cj)

0064Nutrients the movie.; Koppelman, Howard.; Ramey, donna.Sacramento, Calif. California StateDept. of Education, Media Service Unit(1982?). NET funded. 1 film reel (15min.. 30 sec.) sd., col. ; 16 mm. (NALCall No. TX552.N86 FSIN AV).Abstract: An entertaining filmintroduces and describes each of the 6nutrient groups, their functions andsources. A variety of backdrops andcharacters are used to maintaininterest. The importance of water isexplained by Sea World trainers; Draculaexpounds on the benefits of minerals,with emphasis on iron for healthy blood:and a female weight lifter describes theneed for protein and her methods forcombining vegetable proteins to makecomplete proteins. All scenes featurehealthy young people engaged in activework or play. and reinforce the need fora variety of foods in the diet foroptimal nutrition. (js)

0065NUtrtphonics.Red Oak, Iowa Experience Education 1981.NET funded -Includes Nutriguide, 14"Show me" books, 14 "Talk with me" bookswith microrecords, 14 portfolios ofhandout masters. 14 posters, 14 soundcassettes, 7 puppets and 1microphonograph player with instructionfolder. 2 boxes : 38 x 66 x 16 cm. (NALCall No.: TX364.N77 F&N AV).Abstract. A nutrition education systemfor preschool (pre-reading) childrenconveys positive nutrition conceptsthrough cartoon stor000ks and directexperience activities observing.comparing, tasting, cooking and eating avariety of foods. Fourteen basicnutrition concept topics are taught withcolorful "Talk with Me" books containingsound components (story and soundeffects) children activate with ahand-held microphonograph. Stories alsomay be "read" to groups of childrenusing cassettes included. "Take-Me-Home"sheets and "Work-With-Me" booksaccompany the stories and providenutrition information, recipes andlearning activities which reinforcenutrition concepts. Felt hand puppetsrepresenting the major characters in the"Talk With Me" stories, may be used asteaching aids and In role playing. Theteacher's guide lists concepts andquestions applicable to each topic;details ideal for nutrition-relatedsupplementary activities; providesrecipes identified for use with variousteaching units; and offers nutrition

21

information, staff training materials,and a resource guide. (js)

0066Nutrition.Chicago, Ill. Clearvue. Inc. c1974."With bell and 50 Hz automaticadvance.". 4 filmrtrips (245 fr.) : col.35 mm. + 2 sound cassettes (36 min.) +

1 teacher's guide and reading script (31p.). (NAL Call No.: TX355.N81 F&N AV).Abstract. A 4-part series on nutritionis structured to familiarize primarygrade students with the 4 basic foodgroups and to enhance the understandingof nutrition concepts, and to teach theimportance of a well-balanced dietcontaining food from all 4 groups. Howthe nutrients in each food group helpthe students' bodies develop isexplored. A teacher's guide containssuggestions of activities for thechi!dren. (wz)

0067Nutrition - some food for thoughtCentron Films.Lawrence, Kan. Centron Films 1981. 1

film reel (16 min.) sd., col. ; 16 mm.+ leader's guide. -. (NAL Call No.TX364.N8-4 F&N AV)Abstract. Recommendations are made forgood nutrition practices for schoolchildren. Comic illustration is made toan inappropriate laboratory preparationof nutrition pills to substitute fornutritious foods. The satisfaction offood consumption, and the essential needand basic functions of different foodnutrients (carbohydrates, fats, protein,minerals, and vitamins) are discussed.Different foods will provide differentkinds and amounts of such nutrients.Three recommendations are made for goodnutrition: eating a balanced dietcontaining the 4 basic food groups,including nutritious snacks: eating agood breakfast (the most importantmeal); and eating from the 4 basic foodgroups each day. Guidelines on therecommended number of daily servingsfrom each food group also are given.(wz)

0068Nutrition around the clock malt DisneyEducational Media Co.Burbank. Calif. Walt Disney EducationalMedia Co. 1977. Sound accompanimentcompatible for manual and automaticoperation -Also includes teacher'sguide, orange bird nutrition adventurecomic book (32) p., 8 orange bird recipecards, and spirit masters. 5 filmstrips(63, 55, 62, 59, 61 fr.) : col. ; 35 mm.+ 5 sound cassettes (9. 9, 10, 7, 8min.) 8 5 posters (48 x 58 cm.). (NALCall No.: TX364.N863 F&N AV).Abstract: Walt Disney charactersillustrate basic nutrition concepts tomotivate students in grades K-3 to makeintelligent food choices. Five storiesemphasize the importance of a nutritiousbreakfast, trying new foods for a variedlunch, dinner as a time for sharing,healthy snacking, and choosing goodfoods when eating out at fast foodrestaurants. Youngsters are taught the

13

relationship between nutrition, energyand performance, and are also encouragedto take responsibility for foodselection and meal preparation. Othertopics include: variety as theitey tobalanced nutrition; using reciDes;reading ingredient labels; plant sourcesof foods; and how foods are distributed.Examples of easy-to-fix nutritious foodsare given. Posters, buttons, classactivities, comic books and recipe cardsdevelop awareness of good food habitswhile providing entertaining ways tolearn about good nutrition.

0069Nutrition at work.Durham, N.H. University of New Hampshire1979. NET funded. 1 videocassette (50min.) : ed., col. : 3/4 in. (NAL CallNo.: TX401.N87 F&N AV).Abstract: An educational presentationdiscusses vegetables, where they comefrom, and how they are grown. In 4segments, puppets talk about vegetablesand a young boy goes on a shopping tripwith his mother. How differentvegetables grow, where they grow, andhow the are transported to market, aredescribed. A school project thatinvolves a second grade class and schoolcafeteria personnel in making a spinachsalad and introducing it in thecafeteria is described. The childrenlearn that the food tastes good and isnutritious. Nutrition is discussed andit is explained how salads andvegetables play an important part inproviding vitamins and mineralsnecessary for growth. Various nutritioneducation activities that incorporate arainbow of vegetables are demonstrated.(kbc)

0070Nutrition can taste good : Cathy HixBaker, Anne Melinda Lustre, RebeccaClark Carlson.Baker. Cathy Hix. : Lustre, AnneMelinda.; Carlson, Rebecca Clark.Knoxville, Tenn. UT Research CorporationCookeville Tenn. distributed by Officeof Research. Tennessee TechnologicalUniversity 1980. NET funded. 60 foodprofile cards : col. ; 10 x 13 cm. +teachers guide (56 p. : ill. ; 22 cm.).(NAL Call No.. TX551.824 F&N AV).Abstract. The activities center around60 food profile cards which graphicallyshow the calorie content and percent ofthe US RDA for 6 leader nutrients(protein, calories, iron, thiamin,vitamin A and vitamin C). Anaccompanying booklet explains theprofile cards and provides a sampleletter for parents describing the use ofthe cards in the school cafeteria,Sample nutrition education publicaddress announcements and newspaperarticles, sample posters, a pre/posttest and a Waste Watcher chart fordocumenting plate waste. (js)

0071Nutrition comes alive, introductorylevel K Susan Kay Nelson.; Nelson. Susan Kay. UMunCh with Munch.Ithaca. N.Y. Cornell University 1980.NET funded -Includes 1 puppet. 1 Soundrecording (tape cassette, 12. 6 min.),teacher's guide, songs, genies, recipes.puzzles and other activities. 1 kit (26x 31 x 12 cm.). (NAL Call No.:TX36A.N859a F81N AV).Abstract: The importance of eating awide variety of foods to ensure goodhealth in kindergarten children .3e mphasized with the help of acaterpillar hand puppet named Munch.Munch belongs to a curriculum packagewhich introduces youngsters to differentfoods using songs. Stories, games,recipes and other learning activitieswhere children taste new foods. Childrenlearn that good foods are needed forenergy and growth, and that some foodsare not nutritious. Students examinefoods which are advertised ontelevision. A teacher's guide includesinformation and activity sheets andmaster copies which can be duplicated toprepare and motivate pupils to have funwith nutrition.

0072Nutrition comes alive, level 1 Susan KayNelson.; Nelson, Susan Kay. ULet's goe xploring. Ithaca, N.Y. CornellUniversity 1980. NET funded -Includes 1poster (114 x 106 cm.), flannel-boardpieces, teacher's guide, songs, games,puzzles and other activities. 1 kit (26x 31 x 12 cm.). (NAL Call No.:TX364.N859b F &N AV).Abstract: First graders are encouragedto learn where foods originate, howanimals and plants grow, and how thebody turns food into nutrients neededfor growth in a curriculum package fornutrition education. Learning activitiesuse a hand puppet, mobile, floor game,explorers' hats, flannel-board pieces,songs and other experiences which permitexciting food explorations. Pupils areintroduced to 2 important nutrients;protein and calcium. Children tastefoods from the juice, seeds, stems,roots, leaves and fruits of plants. Acomplementary teacher's guide explainshow to implement and integrateactivities, and includes information andactivity sheets, game instructions, andditto masters for in-classroom use.

0073Nutrition comes alive, level 2 Martha C.Mapes.Mapes, Martha C. UBe a choosy chewer.

Ithaca, N.Y. Cornell University 1980.NET funded -Includes 2 puppets, 1 soundrecording (tape cassette, 13, 11 min.),1 magic cupboard, activity projectcards, teacher's guide and otheractivities. 1 kit (26 x 31 x 12 cm.).(NAL Call No.: TX364.N859c F &N AV).Abstract: Second graders learn whichsnacks promote good health with the helpof 2 hand puppets, a magic cupboard,S tories. songs, a classroom activityorganizer for the wall, and 24 food and

14

fitness activity cards in a curriculumpackage for nutrition education.Learning projects which encouragechildren to be choosy in their snackSelections integrate nutrition conceptswith other school subjectS. Topicsinclude "Think What You Drink.' "snacksMake a Difference," "Eat Fruit EveryDay." and "Salads Are So Good."Youngsters should eat fruits withnatural sweetness rather than sugaryfoods, or other nutritious snacks whichprovide energy as well as fun. Ateacher's guide idea packet containsinstructions, recipes, and master copiesfor student worksheets, snack recordsand fitness charts for each student.

0074

Nutrition comes alive, level 3 Susan KayNelson.Nelson, Susan Kay. UThe Food peddlers.

Ithaca, N.Y. Cornell University 1980.NET funded -Includes 5 color posters (56x 43 cm.), 1 sound recording (tapecassette, 4 min.), 5 math recipe cards.teacher's guide and other activities. i

kit (26 x 31 x 12 cm.). (NAL Call No.TX364.N859d F &N AV).Abstract: Third graders learn to becomeinformed consumers with a curriculumpackage which examines media informationon their food choices. Advertising andselling intent are explored in classroomactivities including discussion of 5fictitious ads and their accompanyingcolor posters. Five write-on, ipe-offcards integrate food preparationconcepts with metric mathematics inrecipes for pea soup, corn bread, raisinnut muffins, spinach salad, andpineapple smoothie. Learning activitiesencourage children to critically analyzethe nutritional qualities of advertisedproducts, and to use nutrition knowledgeto exercise power of choice in makingfood selections. A teacher's guidecontains ditto masters on such topics as"Let's Sell Juice," "Does the Ad GrabYou?," "Which Brand Would You Buy," and"Let's Look at the Label."

0075Nutrition comes alive, Level 4 Martha L.Plass.Plass, Martha L UOn the move. Ithaca,

N.Y. Cornell University 1980. NET funded-Includes i workbook, activity exercise,teacher's guide. checklist and otheactivities. 1 kit (26 x 31 x 12 cm.).(NAL Call No.: TX364.N859e F &N AV).Abstract: Fourth graders discover thatfood has energy value and that weightdepends on a balance between energyinput and outgo, in a curriculum packagewhich includes an energy workbook.Pupils also learn that exercise uses upenergy, and therefore that lifestylesaffect energy balance. Today'S foods andactivities are compared with traditionalfoods and activities of the past;learning projects emphasize howtechnology has changed human energyexpenditure since colonial days. Aself-teaching exercise, "Egg CartonNutrition." matches snacks andactivities with energy ratings toprovide students with a fun way to learn

4 a

about energy balance. A teacner's guideoutlines objectives and Ilsts referencesand resources. Activity shoot' presentconcepts wil4c!: piomote other subjectareas in the fourth grade curriculum.

0076Nutrition comes alive, Level 6 Martha L.Plass.

Plage, Martha L. UThe Nutrientconnection. Ithaca, N.Y. CornellUniversity 1980. NET funded -Includese xperiment Cards, dialysis tubing,international gazette, teacher's guideand other activities. 1 kit (26 x 31 x12 cm.). (NAL Call No. TX364.N859f F&NAV).

Abstract: Fifth graders examine thephysiological needs of the human bodyfor the nutrients in foods, in acurriculum package for nutritione ducation Cultural, social andpsychological influences determine theindividual's eating habits, and may leadto overnutrition or undernutrition.Three main sections include: ScienceActivity Cards; Math Nutrition Problems:and International Nutrient Connections.Students are encouraged to select foodswhich contain many nutrients.Supplements include a key nutrifttschart, a food composition table andnutrient requirement charts. Learningactivities and recipes help students toidentify and discover ethnic foods fromother cultures. Dialysis tubing for usein experiments relating nutrienttransport across cell membranes isincluded.

0077Nutrition comes alive, Level 6 TracyFarrell.: Farrell. Tracy. UA Case of waste.Ithaca. N.Y. Cornell University 1980.NET funded -Includes 48 silage (2 x 2in.) "Trash tells a tale," 1 soundrecording (tape cassette, 8 min.), slideset script, 1 poster (50 x 43 cm.),teacher's guide and other activities. 1

kit (26 x 31 x 12 cm ). (NAL Call No.:TX364.N859g F&N AV)Abstract: In a curriculum packageexploring food waste, sixth gradersexamine the use and misuse of food byindividuals. families and communities inthe U.S. Facts about the private andpuolic costs of landfill and energyconsumed in the storage, collection,processing, transportation and disposalof garbage are discussed. Activitiesencourage students to investigate theenvironmental consequences of Americanfood waste and implications for worldhunger. Pupils look at the amount offood thrown away by school food service.Discovering the causes of food waste maymotivate students to reduce their ownwastage by changing food habits,recycling food packaging and making moreefficient use of food by consideringtheir food needs. Topics include "TrashTells A Tale" (Slide/tape presentation)."Industrial Food waste" and "GarbageTakes Over." Activity sheets introducestudents to a nutrient mobile, amini-landfill, returnables, and a stalebread experiment.

15

0078The Nutrition connection SVE,Chicago Society for Visual Education1640. Sound aCCompeniment compatible formanual and automatic operation. 4filmstrips (72, 49, 70, 54 fr.) : col. ;

35 mm. + 4 sound cassettes (12, 11, 13.12 &in.) and teachers marual. (NAL CallNo.: TX364.N872 F84.1 AV).Abstract: Detective Thursday and histrusted assistant Sam Sharpe surpriseSkip at his breakfast of candy andpotato chips; they come out of thetelevision set and explain to him whygood nutrition is essential. Thedetectives explain the 4 food and 6nutrient groups, and the amounts of eachthat Skip needs every day. Skip learnsto read labels on food packages. Thedetectives provide definitions of termssuch as additive. P'eservative,fortification, etc. and point out thesugar content of many cereals. When Ninabegins to wonder what happens to anapple she is eating. Thursday and Samtake on the case of the disappearingapple. An in-depth :mar of the digestivesystem, aided by charts and graphics.solves the case. The detectives discussthe planning of nutritious meals withsome outer space visitors who have runout of food. Cultural specialties,balanced menus and fast food meals arepresented. (cj)

0079Nutrition, foods the body needsNationalGeographic Society.Washington, D.C. : The Society, 1982.Intended audience :

Primary-intermediate. 30 booklets (6 p.: ill. ; 28 cm.), 1 sound cassette (16min. : 1 7/8 ips, mono.) and teacher'sfolder, in container ; 4 x 24 x 30 cm.-. (NAL Call No.: DNAL FNC TX355.N828F&N AV).Abstract: The teacher's guide in thiskit contains an outline of the keypoints of thi lesson, Studentobjectives. :oncepts to be developed andsuggested activities for each. Theread-along zessette is the narration cfthe student booklet. A printed copy issupplied for each duplicating master forgames, puzzles and other activities thatreinforce the points of the lesson. Thefollow-up project sheets are designed tofurther explore the concepts of the unit(emc)

0080Nutrition for preschoolers Contra CostaCounty Department of Health Services.Martinez, Calif. The Dept. 1980. NETfunded. 1 loose-leaf notebook withinserts, cards, dominoes, fruit seals,popsicle sticks, paper plates; inco%tainer 34 x 27 x 17 cm. (NAL CallNo.: TX364.N9 F&N AV)Abstract: Lesson plans, designed tointegrate nutrition education intolearning experiences typically found ina preschool setting, enable learners tomaster minimum proficiencies inCalifornia's health instructionframework. Forty-five activities aredivided among 5 content areas: foodchoicols, factors influencing choices.

food-related careers, consumercompetencies and food handling. Eachactivity plan states the objeCtives, newvocabulary work(s), materials needad.(including patterns), procedures,evaluation methods and additionalactivities. Some lesson plans areappropriate for holiday Season'. (0)

0081Nutrition for young people, food fromsource to you.New York Guidance Associates 1978. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (78fr.) : col. ; 35 mm. + 1 sound cassette(13 min.) + 1 sound disc (13 min. : 331/3 rpm, mono. ; 12 in.) + i teacher'sguide. (NAL Call No.: TX355.N832 FAINAV).

Abstract: An audiovisual program ispresented for 5th-8th grade children to111Jstrate how the US food supply isproduced, processed. and transportedfrom the farm to the consumer. As theprogram followS the production of theingredients of a cheeseburger, ithighlights the advantages anddisadvantages of a food supply systemthat increasingly relies on complextechnology. It also is pointed out thata highly important benefit ofagribusiness is its provision of a widerange of food choices for a balanceddiet. (wz)

0082Nutrition for young people, how foodbecomes part of you.White Plains. N.Y. Guidance Associatesc1976. Sound accompaniment compatiblewith manual and automatic operation. i

filmstrip (84 fr.) : col. ; 35 mm. + I

sound cassette (14 min.) + i sound disc(14 min. . 33 1/3 rpm. mono. ; 12 in.) +i teacher's guide. (NAL Call No.:TX355.N8322 FAN AV).AL.Ntract: An audiovisual program.presented for schoolchildren in grades5-8, demonstrates some of the basicprocesses by which the body turns foodinto tissue. The program traces thesteps of digestion, illustrating anddefining key terms--saliva, esophagus.peristalsis, enzymes. acids: and otherdigestive juices, and osmosis. TheProgram also: reviews the essentialnutrients; focuses on the role ofcalories as a measure of food energy andenergy expended in growth andactivities; explains that fat cellsstore energy in the form of fat; andillustrates how proteins are degradedinto amino acids, and how theserecombine to make new proteins that formnew cells. (wz)

0083Nutrition for young people, vitamins andminerals.New York Guidance Associates 1978. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (93fr.) : col. : 35 mm. + 4 wound cassette(18 min.) + 1 sound disc (18 min, : 331/3 rpm, mono. ; 12 in.) + 1 teacher'sguide. (NAL Call No.: TX355.N8323 FANAV).

16

Abstract: An audiovisual program ispresentd for 5th-8th grade schoolchildren providing a description of 8vitamins and minerals, and their role inpromoting good nutrition and health. Thematerial describes how vitamins andminerals are used in the body, and thebest food sources for each. Theimportance of a varied diet isemphasized, and moderation isrecommended in the use of vitamin andmineral supplements. This program shouldassist school children in identifyingfoods that are rich in essentialvitamins and minerals, and in realizingthat vitamin and mineral supplements arenot a substitute for a balanced diet.(wz)

0084Nutrition for young people, what foodspeople need.White Plains, N.Y. Guidance Associatesc1976. Sound accompaniment compatiblewith manual and automatic operation. 1

filmstrip (102 fr.) . col. ; 35 mm. +sound cassette (i4 min.) + 1 sound disc(14 min. : 33 1/3 rpm, mono. ; 12 in.) +1 teacher's guide. (NAL Call No.:TX355.N8324 FAN AV).Abstract: An audiovisual prograo,presented fi.. schoolchildren in grades5-8, reviews the essential nutrients andShows the students how science hasstudied food and identified the foodgroups. The program also shows how the 4food groups help people to get all thenutrients they require. The programdiscusses the need for variety in thediet and emphasizes that soundnutritional practices need not be a setof rigid rules, but involve choice andresponsibility of the individual. Ateacher's guide is included. (wz)

0085Nutrition for young people, what isfood.New York Guidance Associates 1976. Soundaccompaniment compatible with manual andautomatic operation. I filmstrip (74fr.) : col. ; 35 mm. + 1 sound cassette(11 min.) + 1 sound disc (11 min. 331/3 rpm. mono. ; 12 in.) + 1 teacher'sguide. (NAL Call No. TX355.N8325 FEINAV).Abstract: An audiovisual program ispresented for 5th-8th grade children toprovide a basic understanding of theinterdependence of all life forms,showing the relationship between thefood people eat and the orms of lifefrom which it comes. Thk, programillustrates how people, animals, andplants are made up of the same basicchemicals (known as the essentialnutrients): water, proteins, fats,carbohydrates, vitamins, and minerals.The concepts of photosynthesis, foodchains, and food webs also areexplained. (wz)

0086Nutrition for young people, why peopleeat what they do.White Plains, N.Y. Guidance Associatesc1976. Sound accompaniment compatiblewith ma al and automatic operation, '

25

"k-

filmstrip (104 fr.) : Col. ; 35 mm. + 1

pound cassette (15 min.) + 1 sound disc(15 min. : 33 1/3 rpm, mono. ; 12 in.) +1 teacher's guide (28 p.). (NAL CallNo.: TX355.N8326 FIN AV).Abstract: An audiovisual programpresented for schoolchildren in grades5.8 explores the many factors thataffect eating habits and food choices.These factors cover: the availabilityand cost of food; the sensations ofhunger and fullnets; the 5 senses andappetite; feelings related to pastexperiences with food and eating;advertised food messages; family andcultural customs and traditions; andPeer group influences. The programdefines the terms "eating habits" and"food choices" and provides, inunderstandable language for thestudents, a basic explanation of thekind of subconscious learning tht occursin the development of eating habits andfood preferences. (wz)

0087Nutrition spots Maryland State Dept. ofEducation.Owings Mills Maryland State Dept. ofEducation 1980 1 videocassette (4 min.)

sd., col ; 3/4 in. + I poster (64 x53 cm.). (NAL Call No . TX364.N862 FINAV)Abstract Thirty-second announcementspresented by 8 television personalitieswho star in programs which appeal tochildren and teens stress the messagethat "You can't go wrong by eatingright." Beginning with a picture of thecelebrity as a youngster, each startells why it makes good sense to eatnutritious foods such as fruits,vegetables, yogurt, fish, cheese andwhole grains. (These foods make you lookand feel better, keep you In goodphysical shape and help to start the dayoff right; foods low In sugar, fat andsalt are much healthier than junk food.)Such stars as Willie Aames and SusanRichardson ("Eight is Enough"), ErikEstrada ("Chips"), Ron Glass ("BarneyMiller"), Kevin Hooks ("White Shadow"),Jamie Farr ("M A.S.H."), Scott Baio("Happy Days") and Alison Arngrim("Little House on the Prairie") showthat kids need to be taught good eatinghabits.

)088Nutrition super stars Arizona Dept. ofEducation.Phoenix Arizona Dept. of Eoucation 1981.NET funded. 1 book (loose-leaf), spiritmasters. (NAL Call No.: TX364.N866 FINAV).Abstract A curriculum guide tonutrition and physical fitness educatiofor 5th and 6th grades advocated a teamapproach in which teachers, school foodservice staff, school nurses, andparents can influence the food andhealth choices of children. Diet andphysical exercise are seen as directlyaffecting health, learning ability, andachievement. Lessons consider thenutritional value of foods, therelationship of food, nutrition, andphysical fitness to growth and health,

and the development of good food andexercise habits. Concepts, objectives,and instructional aids are given foreach of these 5 lessons: "Everybody's aStar" (Body Composition); "Creating aStar" (How Food Becomes You); "Shaping aStar" (How Genetics and Lifestyle AffectHealth Statue); "Making a Super Star"(Health- How to Make it Happen); and"Fueling a Super Star" (Helping Yourselfto Good Health). The 5 lessons contain20 lesson plans.

0089Nutrition tastes good.Jamaica, N.Y. : Eye Gate Media, c1981Sound accompaniment compatible formanual and automatic operation.- Titlefrom container. 2 filmstrips (75 fr.)col. ; 35 mm. + 2 sound cassettes + 1

teacher's guide. (NAL Call No.: DNALFilmstrip no.28 FIN).Abstract: A set of two filmstripsprovides information on good eatinghabits, nutrition, and the four foodgroups in the form of cartoonillustrations. The first cassetteprovides an elementary introduction tothe nutrients and their food sources.Foods from each food group arepresented. The 4econdcassette providesinstructional advice on improving eatinghabits. The importance of awell-balanced diet, particularly energyand nutrient requirements, are stressed.The overall importance and benefits ofsound nutrition are the main goals ofthe filmstrip set (1s)

0090Nutrition, try it - you'll like it AimsMedia.Glendale, Calif. Aims Media (1980). 1

film reel (10 min.) : sd.. col. ; 16 mm.(NAL Call No. TX364.N875 FIN AV).Abstract: Good and poor eating habitsare illustrated, as they relate to soundnutrition practices. Examples coveredinclude nutritional control in thefeeding of 300 animals, the deleteriouseffect of advertisements on theconsumption of high-sugar foods and softdrinks, and the strong correlation ofhigh-fat diets with coronary arterydamage between various ethnic groups.The 7 national dietary guidelines arecovered, as are practicalrecommendations concerning the selectionof foods from the supermarket. (wz)

0091The Nutrition workshop EducationalActivities, Inc.Freeport, N.Y. Educational Activities1978. 3 sound cassettes (135 min.) : 1

7/8 ips, mono. + teacher's guide andspirit masters.-. (NAL Call No.TX364.N879 FIN AV).Abstract. A workshop (part of the BodyWorkshop series), comprised of ateacher's guide, 3 cassette tapes, andduplicating masters, guides 4th-9thgrade students through 12 shortnutrition lessons. The workshop isself-directing and self-correcting, andcan be used for individuals, smallgroups, or school classes in science.physical education, and health. Emphasis

is placed on the basics of nutrition(nutrients, Calories, food sources ofenergy, the basic 4 food groups), and onassisting the students in applying theirsbasics to their daily lives (includingdiet planning to fit students' needs,and for meeting the required nutrientsand calories). An evaluative test isincluded to assist the teacher inassessing the level of informationObtained by the student, following theworkshop. (wz)

0092Nutritionwho cares? You should! -.Mount Kisco, N.Y. Guidance Associates,c1982. Sound accompaniment compatiblefor manual and automatic operations. -Intended audience: Primary grades. -2-7396. 4 filmstrips (237 fr.) : col. ;

35 mm. + 4 sound cassettes +teachers'S guide. (NAL Call No.: DNALFilmstrip no.23 FIN).Abstract: This four-part, sound/colorfilmstrip set is designed to helpchildren make everyday food choices.Cartoons help children learn aboutchoosing food, what's in food, whattheir bodies do with food, as well asthe limitless choices they can make forall their meals. Specifically, theprogram is designed to broaden theirscope of the foods that are available tothem, and suggest new ways of eatingfamiliar foods. A leader's guideaccompanies the program. (1s)

0093Orange bird's "get to know goodnutrition show.Burbank. Calif. Walt Disney EducationalMedia i981-1983. Sound accompanimentcompatible for manual and automatic use-Intended audience: Grades 4-6. 5filmstrips. 6 sound cassettes. 5posters, 9 spirit masters, 1 comic book(36 copies), and 1 teacher's guide. (NALCall No. TX355 -7 FIN AV).Abstract. A multi-media kit that showsthe relationship between good nutritionand physical and mental health. Usinganimated cartoon characters and balladsit helps students to understand the needfor a variety of foods, the rela+ivevalues of foods, the importance ofeating breakfast and the selection offoods high in nutritive values. Itintroduces the concept of 6 importantnutrients, the digestive system, therelationship between calories andactivity, the importance of exercise,and food labeling. The series isnon-sequential. A teacher's guideprovides a key to new vocabulary, storycontent, objectives, suggestedpreviewing discussion topics andsupplementer- activities. Dne tapeprovides music and directions forexercises that can be performed sittingat a desk and in a standing position. Atake-home comic book and postersreinforce the messages of the films andtapes. Spirit masters provide the wordsof the songs, puzzles and otheractivities for each of the units. (emc)

18

0094The Peanut butter caper EncoreFilmstrips.Burbank, Calif. Encore Visual Education1980. Sound accompaniment contains bothaudible and silent signals. 1 fil4istrip(89 fr.) : Col. ; 35 mm. + i soundcassette (14 min.) and teacher's manual.(NAL Call No.: TX364.P423 FIN AV).Abstract: Stuffed animals and dolls actout a drama concerning a peanut partythat almost comes to disaster when Oscarthe squirrel steals the raw materials.During the process of roasting andopening the peanuts, and making peanutbutter for the party. several conceptsare presented: peanuts are nutritious,cooking changes nutritional value andflavor; store-bought peanut buttersometimes contains chemicals or sugar(which is not good for teeth); peanutshells are good for storing peanuts:labels are useful for determiningcontents: and peanut germ is the mostnutritious part of the peanut but isusually discarded by manufacturers.Directions for making peanut butter aregiven (cj)

0095Physical fitness a nutrition (developedby Experience Education, Swanson Centerfor Nutrition and the NebraskaDepartment of Education) .

Red Oak, Iowa Experience Education 1980.NET funded -Includes teachers guide,food service guide. 120 books. 3 pads.34 posters. 7 transparency mounts, i

filmstrip/cassette set, 2 T-shirts, 2scripts. i set of food models, 3 tapemeasures, i calorie book, 2 sets ofcards. 1 acetate sheet. 1 set of labels,10 markers, and 1 grease pence.. i kit ;

in cylindrical container 51 x 33 cr(NAL Call No.: TX364.E94 FIN AV (no.11)).

Abstract: Using the 7 activitiesprovided. upper elementary schoolstudents can become more aware of therelationships between regular exerciseand good nutrition, the quantity andquality of food intake, and energy needsand energy balance. Each activityfulfills specific objectives and isdivided into steps identifying theamount of time and types of materialsneeded for completing each step.Adequate supplies for a class of 30 areincluded (charts, posters. worksheets.and teacher's and foodservice personnelteaching guides). Activities involverole playing, preparing a booklet ofwarm-up activities to increaseendurance. flexibility and strength, anda game revealing misconceptions aboutphysical fitness. sports, and nutrition.(jS)

0096Picture recipes for beginning cooks.(Annapolis. Md. Maryland Dept. of Healthand Mental Hygiene 1979?)."PMA-DHMH-79.". 103 recipe cards. (NALCall No.: TX652.P52 F&N AV).Abstract Eight picture card recipe sets(banara orange tree salad, banana orangebeveraLe. tossed salad, peanut butter oncabbage, deviled egg, cream cheese

4

balls, Carrot and pineapple salad, fruitSalad) are designed to provide positivefood experiences fOr preschool children.Illustrated steps Of each recipe aresimplified, Sequential black and whitedrawings of skillS suitable for 3 yearolds. Each recipe set is accompanied bya teacher's instruction card listing theappropriate age range and season for theactivity, ingredients and equipmentneeded, safety and sanitation notes.nutrition information, and sensoryexperiences provided. (js)

0097Raisin' UbMOrfOlk Public Schools,Norfolk, Va. : Norfolk Public Schools,1981. 10 videocassetteS (150 min.) .

sd., col. ; 3/4 in, + 3 televisioncurriculum guides. (NAL Call No.: DNALFNC TX364.R36 F&N AV).Abstract: Color TV programs andsupporting print materials encouragewholesome attitudes toward foodconsumption for grades K-1 andactivities 15 min. programs for K-1 usedance, drama, puppetry, mime and musicto portray the basic four food groupsand their contribution to good healthand growth. The first film reinforcesthe importance of eating a variety offoods; films 2 through 5 eachconcentrate on a specific food group.The accompanying curriculum guideprovides a short summary of eachbroadcast, pre- and post-broadcastactivities, activity pages andstory/coloring books. Three 15-minuteprograms for second and third gradestudents teach the importance of the sixessential nutrients and the need for andselection of balanced meals and snacks.Activitie s provided are integrated intoreading, math and communicationscurriculums. Appendices for each set ofprograms provide basic nutrition factsand sources of nutrition educationmaterials and teaching aids. (js)

0098Root vegetablestrash or treasure?.Durham, N.H : Nutrition at Work.University of New Hampshire. 1981? . NETfunded - Part of Vegetables with goodmunch program. 1 game board + 96 trashor treasure cards. (NAL Call No.: DNALFNC TX392.R66 F &N AV).Abstract. A teaching poster game focuseson root vegetables. The students areasked to name vegetables based onstatements, to identify the part of theplant the vegetable comes from and whatpart of the plant is normally eaten.This game bears a resemblance to bingo.(kbc)

0099Sam Strongfellow and the food genie byJohn Matthews and Mark Brewer.Matthews, John.; Brewer, Mark. Los

Angeles Churchill Films 1980. 1 filmreel, 11 min., 40 Sec,) : ad., col. ; 16mm. + study guide. (NAL Call No.:TX355.S22 F&N AV).Abstract: An engaging cartoon encouragesprimary school children to eat betterand to differentiate between good foodsand junk foodS. The cartoon children

19

have very little energy and are turningblue from poor food choices. The spacehero goes to work in a kitchen to undothe wicked witch's non-nutritious brewadding nutrients to the brew. Therelationship between food choices ande nergy is discussed as is the need foreating a variety of foods. (kbc)

0100School cafeteria manners forprimariesMay, don't push! /InstantMiracles. -.Jamaica. N.Y. : Eye Gate Media, 1980.Title from data sheet.- Intendedaudience: Preschool through primarygrades. 1 filmstrip (43 fr.) . col. ; 35mm. + 1 sound cassette (5 min. : 1 7/8ips) + 1 guide, (NAL Call No.: DNALFilmstrip no.24 F&N).Abstract: An instructional film stripfor elementary school children describesproper behavior during lunchtime in theschool cafeteria. It stresses theimportance of remembering good manners,e specially in crowded and potentiallyhazardous environments. Children areinstructed to be attentive to teachersand other adults, and a step by stepreview of ways to improve cafeteriamanners, including how to behavepolitely, how to eat properly, and howto avoid accidents is included. (1s)

0i0iSchool lunchroom manners Centron Films.Lawrence, Kan. Centron Films 1981. 1

film reel (10 min.) . sd., col. ; 16 mm.+ leader's guide. -. (NAL Call No.LB3475.533 F&N AV).Abstract: Illustration is given ofdesirable school lunchroom manners andtheir practice for grade schoolstudents. Recommendations includeleaving classroom items in theclassroom, getting to the lunchroom onSchedule. staying in place in line andremaining quiet, letting tray carriershave the right-of-way, having moneyready for the cashier, deciding on thechoice of food before entering theserving line, accepting portion sizeswithout argument, safety in carryingtrays, cleaning up any spills orleft-overs, and proper and courteoustable manners while eating. Emphasis isplaced ..Won efficiency and orderlinesswhile entering, leaving, and eating inthe lunchroom. (wz)

0102The Seed sprout secret EncoreFilmstrips.Burbank. Calif. Encore Visual Education1980. Sound accompaniment contains bothaudible and silent signals. 1 filmstrip(90 fr.) : col. ; 35 mm. + i soundcassette (13 min.) and teacher's manual.(NAL Call No.: SB117.54 F&N AV).Abstract: Children in grades K-3 areintroduced to a nutritious food that ise asy to grow at home--sprouts, Kathi, adoll character, grows sprouts from seedsfor a class project on homegrown foods.Kathi and her class learn all aboutgrowing sprouts, as well as basic factson plant foods, vitamins, minerals, andgood nutrition. A teacher's manual

suggests different methods of sproutingand using sprouts. advantages ofsprouts, a harvest chart for the varietyOf types available, crop yields fordifferent seeds, and easy recipes usingalfalfa, wheat berry, and mung beansprouts. (nm)

0103Seeking the source. produced byBiological Sciences Curriculum Study.NorthbrOok, Ill. distributed by Hubbardc1975. Subtitle on script: Looking atthe source of food -Sound accompanimentfor manual operation only. 1 filmstrip(30 fr.) : col. ; 35 mm. + 1 soundcassette (7 min.. 5 sec.) and 1 leader'sguide (8 p.) -. (NAL Call No.: TX355.543F814 AV).

Abstract: An educational presentationtraces several goods through the foodchain to assist elementary schoolchildren in understanding that plantsare the source of energy for the foodsthey consume. The sequence begins with atypical family at a picnic, and tracestheir food back through the food chainto plants. Upon completion of thispresentation, children should gain anunderstanding that their own source ofenergy is from food consumption, andthey should have an increased awarenessand appreciation of plants. (wz)

0104Skim milk skims body fat.(15.1.) : American Heart Association,(1978?). 1 poster col. ; 43 x 28 cm.(NAL Call No.: DNAL FNC 5079.556 FEINAV).

Abstrart: A cow labeled "skim" isstanding in a field of flowers. Theposter's words read: "Skim milk-Skimsbody fat" and are a reference to the lowcalorie value of skim milk. It is also areminder that skim milk has a place in aweight reduction diet. (emc)

0105The Snack smart fun show : lower level,grades 1-3 Mediamark.New York Mediamark 1980. Soundaccompaniment compatible for manual andautomatic operation -Includes teacher'sguide, student activity sheets, postergames, parent-chtld snack pact, parent'sguide, track-a-snack record books,rewards for students and parents,certificate of merit. 1 filmstrip (103fr.) col. ; 35 mm + 1 sound cassette(16 min.). (NAL Call No.. TX364.567 F&NAV).

Abstract: Since snacks play such animportant part in children's diets, anaction-oriented school program has beendeveloped to help youngsters learn whichsnacks promote good health. The programuses Spider-Man, a cartoon hero. in agame, poster and snacking diary tochange children's snacking choices.Healthy and nutritious snacks which 1good tasting and fun to eat include rawfruits and vegetables, juices, milk,yoghurt, peanut butter, cheese andcrackers. Parents are encouraged toplan, snop and prepare snacks tocetherwith their children. Learning activitiesinclude "The Snack Smart Fun Show," "Lip

20

Smacking Snack Time," "Snack MarketMaze," and The Alphabet Game for SmartSnackers."

0106The Snack smart fun show : upper levelgrades 4-11 Mediamark.New York Mediamark 1980. Soundaccompaniment compatible for manual andautomatic operation -Includes teacher'sguides, Student's activity Sheets.poster games, parent-child snack pack,parent's guide., track-a-snack recordbooks, rewards for students and parents,certificate of merit. 1 filmstrip (103fr.) : col. : 35 mm 1 sound cassette(16 min.). (NAL Call No.: TX364.568 F&NAV).

Abstract: Since snacks may provide up to1/3 of a child's daily calories, aschool program which encourageselementary students to make healthySnack choices is presented. The programuses the comic strip character,Spider-Man, to promote 12 nutritioussnacks including fruit and vegetables,juices, milk, yoghurt. peanut butter.cheese and crackers. Posters, games. and"track-a-snack" record books makechildren aware of their snacking habits.Parents are encouraged to prepare goodsnacks together with their children.Learning activities include "The SnackSmart Fun Show," "Get Rt.dy. Get Set.Snack', "Snacktor Factor," Smart SnackSleuthing," and "Variety - The Spice ofSnacks." To illustrate the concept ofsmart snacking. Spider-Man, upon beingoffered reward money for a heroic deedreplies, "Frankly. I'd rather have anorange."

0107Snacks (developed by ExperienceEducation. Swanson Center for Nutritionand the Nebraska Department ofEducation.Red Oak, Iowa Experience Education 1980.NET funded -Includes teachers guide,food service guide, 270 books. 9 pads. 6posters, 30 toothbrushes, 3 packages offloss. 3 stick puppets. 3 towels. 1 flipchart. 1 game, 8 measuring spoons, 8measuring cups, 1 8 oz. bag of alfalfaseeds. 5 1-quart glass jars, 5 pieces ofcheesecloth, 5 rubber bands, 2nutcrackers, 30 hairnets, 30 aprons. 2

blank sheets of colored paper, 1 set oflabels, 1 acetate sheet, and 1 greasepencil. 1 kit ; in cylindrical container51 x 33 cm. -. (NAL Call No.: TX364.E94F&N AV (no. 3)).Abstract: An instructional/activitypackage provides lesson plans and mostmaterials needed to conduct 13activities with a class of 30. Studentswill learn: the rate of snacking in thenormal diet; why they need to cleantheir teeth and how; how to distinguishbetween nutritious and non-nutritioussnacks; and how to prepare selectedsnacks from all four food groups. Eachactivity is designed to accomplish aspecific overall objective through stepsor lesson plans indicating amount oftime and materials needed. and specificprocedures. The teacher's guide providesall of the lesson plans. The

Supplemental Food Service's guidesuggests ways in whiCh food servicepersonnel can utilize the schoolCafeteria as learning lab and increaseinvolvement in nutrition educationactivities. (js)

0108Supermarket kit Abt Associates.Cambridge. Mass. Abt Associates 1978.Includes teacher's guide. 360 item tokencards. 16 color-coded section labels,shopping list cards, play money, 1 Chinamarker, 2 paper caps, 1 pocket adder,Shopkeeper's apron pattern, receipt pad.1 kit. (NAL Call No.: HF5469.592 1978F&N AV).

Abstract: Suggested activities anddiscussionS, useable by an entire class(up to 33) of 4th-7th grade students,assist children in understanding andapplying nutrition, economic, andconsumer concepts to supermarketshopping. The kit provides a variety ofitems for student use (e.g., food itemcards for listing or charging prices:color-coded labels for display cases;shopping list cards; play money (billsand coins); a pocket adder; white capsfor stock and chockout staff; ashopkeeper's apron pattern; a receiptpad (with carbon); and a teacher's guidewith activity sheets Nutrition conceptscovered include importance of foods inthe diet; major food categories: foodand diet nutrients; how to preserve foolvalues: and meal planning and ;ts effecton tne family's budget and health. Awide variety of mathematical skills areemployed by students using this kit.(wz)

0109Table manners for primaries.(Jamaica. N.V. : Eye Gate Media. 1979.Title from data sheet. 1, filmstrip (41fr.) col. ; 35 mm. + 1 sound cassette(5 min.) + 1 teacher's guide. (NAL CallNo.. DNAL Filmstrip no.25 F&N).Abstract Humorous cartoon illustrationsare wed to teach the elements of goodtable manners to elementary schoolchildren Both "do's" and "don'ts" arediscussed, emphasizing the fact thatmanners must fit the situation, and thatone must be considerate of other people.1)s)

0110The Teacher as nutrition educator,East Lansing. Mich. Michigan StateUniversity c1980. NET funded. i

videocassette (24 min.) : sd., col. ;

3/4 in. (NAL Call No.: TX364.T388 F&NAV).

Abstract: Actual scenes from Michigan'sK-6 classrooms depict formal andinformal nutrition education activitiesintegrated into math, health. Science,reading, and social studies curricula.Five topic areas provide guidelines forinstruction: 1) "What's so special aboutfood?" emphasizes food sources ofnutrients and healthful eating habits;2) the "Putting foods together" sectionteaches the Basic Four food groups, theimportance of breakfast, nutritioussnacks, suggested eating patterns, 3)

21

"Food from farm to table" providesactivities whiCh illustra+e theproduction and processing of foods andmulticultural food studies, 4) "Consumerpower" covers federal and stateregulations governing food productionand processing, food buying skills andadvertising in fluences. and 5)"Preventive nutrition" combines previousinformation to associate good dietaryhabits with optimal health andidentifies major health problems relatedto poor food choices. The curriculumstresses hands-on activities sinceactive participation participationencourages openness preparationencourages openess to new foodexperiences. (js)

0111A Vegetable mobile.Durham, N.H. Nutrition at Work.University of New Hampshire 198i. NETfunded -"Vegetables with good munchprogram.". 7 leaves ; 28 cm. (NAL CallNo.: TX392.V38 F&N AV).Abstract: A black and white, threedimensional mobile for classroom orcafeteria decoration may be colored andassembled by Students. Mobile partsencourage daily intake of vegetables andidentify flower, stem, fruit, root andleaf vegetables. (js)

0112Vegetables (developed by ExperienceEducation, Swanson Center for Nutritionand the Nebraska Department ofEducation).Red Oak, Iowa Experience Education 1980.NET funded -Includes teachers guide.food service guide. 72 books, 2 pads, 11posters, 1 filmstrip/cassette set, 1 bagof cards. 1 flip chart, 1 Script, 1

sheet, 1 sound cassette, 1 sombrero. 1

set of gazpacho ingredient cards. 6decks of cards, ;10 stickers, 30 watches.2 acetate sheets, 1 set of labels, and 1grease pencil. 1 kit ; in cylindricalcontainer 51 x 33 cm. (NAL Call No.:TX364.E94 F&N (no. 4),Abstract: Students are encouraged tobecome familiar with and select a widevariety of vegetables through the 9activities and materials provided inthis kit. Projects include vegetablegrowing, -ood preparation vegetablesoup. gazoachc, salad bar). and thestudy of mr.ljor nutrients in vegetables.Lessons can be taught jointly betweenthe classroom teacher and foodservicepersonnel (teaching guides are providedfor each). (js)

0113Vital vittles win the West.Shawnee Mission, Kan Marsh Film

Enterprises, 1975? . 1 filmstrip (48fr ) col. ; 35 mm. + 1 sound cassette+ teaching guide and script. -. (NALCall No.: DNAL Filmstrip no.4 F&N).Abstract: "Vital VittelS Win the West"is a humorous, three-dimensionalfilmstrip for primary-grade childrenconcerning a power struggle betweenanimated foods in an Old West Town. inwhich the good guys win the day.Original art work and lively characters

of Ma Nature. Sonny, Pioneer Woman.Cowboy, and many others bring to lifethe facts of good nutrition for goodhealth, A teacher's guide accompaniesthe program. (18)

0114WellnessAgency for InstructionalTechnology. -.Bloomington, Ind. : AIT. c1985. 1 filmreel (15 min.) ed.. col. ; 16 mm. + 1

teacher's guide (31 p.. 28 cm.). -. (NALCall No.: ONAL Motion picture no.75F&N).

Abstract: "Wellness" is the first of aseries of 15 health education films forprimary-grade children. The concept ofoverall health and well-being isIllustrated by the characters of SlimGoodbody, General Health, and theirfriends. The Children ere told that goodhealth is not just the absence ofsickness, but also the inner vitalityand physical energy associated withbeing good health. The programintroduces the importance of health andteaches the children how to make thebest choices to keep their bodies ingood physical condition. Short skits,puppets, and singing are included inthis amusing children's program. Ateacher's guide is also included. (1s)

0115What's your fuel Agency forInstructional Television.Bloomington, Ind. Agency forInstructional Television 1975. 1

videocassette (14 min.) : ad.. col. ;

3/4 in. + teacher's guide. -. (NAL CallNo.: TX364.W426 F&N AV).Abstract: A presentation for preschoolChildren on the principles of digestionbegins with a demonstration of a tinysteam engine and the fuel it burns tocreate energy. Then follows a discussionon the body's ways of using fuel(chewing, swallowing, digesting,absorbing, eliminating waste).Intestines are likened to a coiledTelephone cord. The stomach "melts" foodwith digestive juices much as a blenderpurees a lunch of hamburger, milk.pickle, and banana. The soupy productthen passes into the bloodstream likeraspberry syrup gripping through a clothinto a bowl of water. A review of thedigestive route is done with a wordgame.

0115Who cares ... what I choose to eat N.E.Wisconsin In-School Telecommunications.Green Bay N.E. Wisconsin In-SchoolTelecommunications 1979. NET funded. i

film reel (15 min.) : sd.. col. 16 mm.+ interim manual. (NAL Call No.:TX364.W427 F8N AV).Abstract: Each of 3 groups of 6thgraders was given $25 for a groceryshopping trip to investigate whatchoices and decisions they would make ontheir own. The ensuing interviewsfocused on the children's reasons forthe choices they made. Some of theinfluences cited were personalpreference, parents' influence,familiarity, and that a food was usually

22

forbidden. Taste and texture wereimportant. Freshness and nutritiousnesswere also mentioned, although thereSeemed to be a correlation betweennutrition and food dislikeS in general.The students were aware of theimportance of reading labels and theinfluences of advertising. Since 2 ofthe groups overspent considerably, trichildren concluded that greaterawareness of nutrition and economicscould mean making better food choices.(Oj)

0117Wizdom beats the blahs produced byInstructional Television Center, SchoolBoard of Broward County. Florida.Lincoln, Neb. Great Plains NationalInstructional Television Library 1982.Title on container: Wisdom beats theblahs -U-matic. 1' videocassette (20min.) . ad., col. 3/4 in. (NAL CallNo.. TX355.W59 F&N AV).Abstract: Two groups of childrenexhibiting different energy andenthusiasm levels are contrasted andexamined as to why one group has pep andenergy and the other has none (theblahs). A wizard helps the peppy groupunderstand why the blah group is tiredand droopy. The feei.ng of unfitness(for the blahs) is attributed to thefact that they eat too much of the wrongfoods including soda pop and junk food.Thus they don't have the energy that thepeppy group has; the peppy group eats abalanced diet from the basic four foodgroups (which includes the nutrientsneeded for energy). The peppy grouphelps the blah group become peppy bylearning how to balance high energyfoods with foods from the basic fourfood groups. The blahs also learn toread labels so they know what they areeating. (kbC)

0118The Young and the nutritious.Burbank, Calif. Walt Disney EducationalMedia Co. c1981. Title on container: Theyoung 8 nutritious -Sound accompanimentcompatible for manual or automaticoperation -Intended audience: grades4-6. 6 filmstrips (ca. 462 fr.) : col. ;

35 mm + 6 sound cassettes (64 min., 30sec.) + 1 teacher's guide + 6 spiritmasters in box 34 x 34 x Er cm (NAL CallNo.: TX355.Y58 F&N AV).Abstract: A set of filmstrips motivateschildren to maintain good health bymaking wise food choices. The setteaches the importance of eatingbreakfast, the selection of nutritioussnacks, the maintenance of ideal weight,the selection of nutritious fast foods,the basics of nutrients, and theimportance of good consumerism. Theformat is a parody of soap operas(filmstrip titles are Love ofBreakfast, Snacks of Our Lives, As theCalorie Burns. etc.). A teacher's guideincludes preview questions, vocabularylists, follow up activities andevaluations; spirit masters of exercises(one for each unit) are included. (rkm)

31

0119Your body for life, elementary grades1-2. Tupperware.Orlando, Fl. Tupperware EducationalServices 1979. Sound accompanimentcompatible for manual and automaticoperation. Includes teacher guides. 5sense-able puppets, "You're sense -able`game, and food stick-ons. (NAL Call No.:TX364.Y65 F&N AV).Abstract: The five senses and sixnutrients are explored in a multimediainstructional program for elementarygrades 1 to 3. Part 1. Let's beSense-able, examines the five sense.smell, sound. touch, sight and taste;now each sense differentiates foods andleads to food choice is explained. Part2. Food Power, examinas six nutrients:protein, carbohydrates, fat, minerals,vitamins, and water; how each nutrienthelps the body operate and grow; andwhich foods provide specific nutrients.

0120Your body for life, elementary grades4-6. Tupperware.Orlando, FL. Tupperware EducationalServices, 1979. Sound accompanimentcompatible for manual and automaticoperation. Includes teacher guides. 8transparencies, Frame, and role-playcards. (NAL Call No.: TX364.Y66 F&N AV).Abstract: Six body systems and sixnutrients are explored in a multimediainstructional program for elementarygrades 4 to 6. Part 1, All Systems Go.examines six body systems: skeletal.muscular, nervous, digestive,circulatory, and respiratory; how eachsystem works individually and in unisonwith the other systems is explained.Part 2. You're the Leader, examines sixbasic nutrients: protein, minerals.vitamins, fat, carbohydrates, and water;how each nutrient helps the body; andwhich foods provide specific nutrients.

0121The yummy salad band /by Laurie Manahan.

Manahan. Laurie. Chino, Calif YummyDesigns. c1984 Cover title Yummydesigns fruit & vegetable story kit,with cassette. 15 leaves ill. : 28 cm.4 1 sound cassette (15 min). (NAL CallNo. OWL )i)(297.C54i1.Abstract An instructional kit forelementary grades contains anaudiocassette tape and a song book withlyrics to 9 songs about different fruitsand vegetables. Seven of the songs areon specific fruits (apples, oranges,grapes. bananas) and vegetables (peas,tomatoes, celery) (wz)

0122lingo food bingo Tupperware EducationalServices.Orlando. Fla. Tupperware 1980. Includes1 game board (82 x 61 cm.), 1 activitysheet, 48 food picture cards. 1 game.(NAL Call No.: TX364,25 F&N AV).Abstract: A game, comprised of awall-mountable game board, a duplicablemaster nutrient and menu planningactivity Sheet. and 48 different foodpicture cards, designed to make learning

nutrition facts fun and informative, is

offered for elementary and secondaryschool students; rule variations can beused tO make the game more difficult foradvanced students. The food picturecards list major nutrient contributionsof each food. Students select foods fromeach of 5 nutrient groups (protein,carbohydrate, fat, vitamin, minerals)developing a grid of 25 different foodson their activity sheets. Food picturecards are then selected by a student orthe teacher; the students having thecorrect food-nutrient combination marktheir appropriate, grid square. Thewinner is the 1st student who completes5 squares in a straight line "bingo".Following the game, students are thenasked to plan daily menus from foods onthe game board. (wz)

0123I am whatMhat Industry Council. -.Washington. D.C. : The Councilproducer ; Santa Monica. Calif.Pyramid distributor , c1984."012871"--cannister. 1 film rmel (12min.) : ad.. col. ; 16 mm. i 16 filmguides. 60 posters. (NAL Call No.: DNALMotion picture no.89 F&N).Abstract: The major consideration o'this film for primary school children isthe importance of wheat as a staple ofthe diet, world wide. A historicalperspective of the uses of wheat ispresented, as well as a completedescription of the plant and its parts.Products made from wheat are shown andwheat's role as an important componentof the breads and cereals group isdiscussed. In addition, the healthbenefits provided by complexcarbohydrates, such as wheat, arediscussed in order to encourage theviewers to include these food choicesinto their regular diet. (1s)

23,

Baker. Cathy Him. 70Brewer. Mark. 99Carlson. Rebecca Clark. 70Clark. E. Audrey.& Establishingnutritious food practices in earlychildhood. 37

Colgrove, Dale. 29Colgrove, Sherry. 29Cosby. William H.& Fat Albert and theCosby Kids. Food for thought. 23

Dusto. Hannah. 58Farrell, Tracy. UA Case of waste. 77Gorelick, Molly C. 37Handel, Leo A. 27Koppelman, Howard. 64Lustre. Anne Melinda. 70Manahan. Laurie. 29, 121Mapes, Martha C. UBe a choosy chewer. 73Matthews, John. 99Mayo, Cynthia. 2Nelson. Susan Kay. ULet's go exploring.

72Nelson. Susan Kay UMunch with Munch, 71Nelson. Susan Kay. UThe Food peddlers.

74Pedersen. Don. 29Pizzolongo. Peter.8, Living and teachingnutrition. 51. 52

Plass, Martha L UOn the move. 75Plass. Martha L. UThe Nutrientconnection. 76

Ramey, Jonna 64Spingham, Fenny. 58

25

II. BOOKS AND PRINT MATERIALS

34

0001The ADC's of nutrition edUostionelearning system for primary andintermediate grades /Susan Davis ... etal. .

; Davis, Susan. Manhattan, Kan. :

Dept. of Foods and Nutrition, KansasState, 1983. Container title. 16 folders+ 2 sets of food cards. (NAL Call No.:DNAL FNC TX364.A232 F&N AV).Abstract: This learning system isdesigned to teach primary andintermediate students about nutrition.Materials for the primary grades includea card game; a teacher'sself-instruction guide; 7 learningactivities with accompanying graphics;activities to reinforce and explainmajor concepts; learning objectives andsuggestions for integrating the lessoninto subject matter areas. The systemfor intermediate grades includes astudent introduction activity, a cardgame. 5 learning activities whichinclude lesson rationale, concepts andlearning objectives plus ideas forintegrating the lessons into varioussubject matter areas. A teacherorientation and student summary areincluded. The nutrients featured are:vitamins A, 13, and C. iron, calcium andprotein. A section on Sports Nutritionis also included. (kbc)

0002About good nutrition : a coloring &activities book.South Deerfield, Mass. Channing L. BeteCo.. Inc. c1982. 16 p. ill. ; 28 cm.-. (NAL Call No.: TX355.A25 1982 F&NE-4223).Abstract: Nutrition information ispresented for school children in theform of a 16-page illustrated coloringand activities book. Educationalinformation covers each of 4 basic foodgroups, the importance of breakfast.lunch, and supper, and the concepts ofavoiding overeating, controlling sugarintake, and the importance of a balanceddiet, sleep, and exercise. Answers to 6sets of activity questions are provided.(wz)

0003An American heritage dinner : aspecialty menu with nutrition educationmaterials / developed by HanneloreDawson, Sylvia Marple, Anne Wetherell.Dawson, Hannelore. Marple, Sylvia.;Wetherell, Anne. Durham, N.H. Nutritionat Work 1980. NET funded. 1 portfoliowith enclosures : ill. ; 30 cm. (NALCall No.: TX364.D39 FEN E-3970).Abstract: A specialty menu and classroomactivities for elementary ag_ childrenhonor the American heritage ofNarragansett Indian culture andresourcefulness in food cultivation,gathering and combining complementaryprotein sources. Food preparation.tasting and research project ideas, aresource list and task cards (enrichmentprojects for individuals or smallgroups) are provided for teachers andstudents; recipes for a traditionalIndian dinner, production notes andcafeteria decorating ideas are included

1

for food service staf; and a nutritioninformation letter for parents explainsthe purpose of the study, proteincomplementarity and lists recipes forjohnnycake and cranberry apple sauce.

0004Animal needs and care : teacher's guide/ Baltimore County Public Schools.Towson, Md. The Schools 1973. NETfunded. v, 127 p. : ill. ; 28 cm. (NALCall No.: SF75.5.A53 F&N E-4098).Abstract: The guide provides classroomlearning activities with small animalsto promote children's natural curiosity,overcome fear and enhance learning aboutscientific process and methods. Childrenwill use gerbils, goldfish, rabbits andreptiles to: study animal behavior;contrast human and animal nutritionalneeds and the value of good nutrition;use nutritional labeling; and translateexperimental information into graphs andconclusions. Included are the design for10 activities and one field trip, asample parent letter and a resourcematerials list. (js)

0005Apricots, bagels, clever cooks, andother stories about nutrition / authors,Bev Stratton; cover and illustrations,Katie Murray.Stratton, Bev. ; Murray. Katie. (Dhio)Geauga County Dept of Education 1982.NET funded. ca. 150 leaves : ill. ; 28cm. (NAL Call No.: TX355.S79 1982 F&NB-3394).Abstract: Lesson plans based on 42primary and 19 intermediate children'sstorybooks. integrate nutritioneducation into literature, art, science,physical education and music activitiesfor the classroom. Each lesson planprovides the book's story summary, thenutrition concept(s) to be drawn fromit, and suggested activities,categorized according to curriculumsubject. The appendices contain there_durce books "Snacks," "Planning aNutritious Tasting Party," and "Make It,Eat It". Classroom gardening activitiesand a list of useful classroom cookingequipment also are included. (js)

0006Be a good sport : a specialty menu withnutrition education materials /developed by Hannelore Dawson, SylviaMarple, Anne Wetherell.Dawson, Hannelore. ; Marple, Sylvia.;Wetherell. Anne. Durham. N.H. Nutritionat Work 1980. NET funded. 1 portfoliowith enclosures : ill. ; 30 cm. (NALCall No.: TX364.0331 FEN E-3969).Abstract To help elementary schoolchildren choose food,. .riat will keepthem healthy, the Be a Good Sportportfolio offers nutrition educationmaterials emphasizing the importance ofvitamins and minerals in a well balanceddiet. Included are: classroomactivities, a brief resource list andtask cards (enrichment activities forindividuals or small groups) forstudents and teachers: a menu, 100portion recipes, production notes andcafeteria decorating ideas for food

35

service staff and a letter for parentsexplaining the program and providing twofamily sized recipes from the "GOodSport Menu.`

0007Be wise about nutrition ; a guide forgood nutrition habits, part 2 / SusanPrsunfelter, James L. Miller.Fraunfelter, Susan. ; Miller, James L.Towson, Md. Baltimore County PublicSchools 1980. NET funded. vii, 192 p.ill. ; 28 cm. Bibliography: p. 153-i57.(NAL Call NO.: TX354.F765 F&N E-4097).AbstraCt: A guide for use in elementaryschools suggests how to conduct aschoolwide motivational program whiche ncourages children to eat and parentsto provide breakfast and offersinformation and activities on nutrition.diet and the development of good eatinghabits. Materials include worksheets,morning announcements, bulletin boardideas, class activity suggestions(audiovisuals, food reparation, fieldtrips), puppet shws and recipes. Local(Baltimore) and 11:tional resources forinformation, materials and trips arelisted. A supplementary section includesadditional breakfast menu ideas,recipes, classroom activities and anannotated list of food song records.(js)

0008A bibliography of bilingual-biculturalpreschool material for the Spanishspeaking child / InterAmerica ResearchAssociates.Washington DHEW 1977. Includes index.(73) p. -. (NAL Call No.: 25814.P6I5 F&NE-3376).Abstract: Instructional materialsavailable to teachers andparaprofessionals working withSpanish-speaking children are listed.Each entry includes information onintended audience, in what teachingsituation it should be used, and when itis appropriate. Items are listed asstaff development materials,instructional materials, or supplementalmaterials. Only preschool staff istargeted for staff development.Instructional materials includematerials which can be usedindependently to develop specificskills. Supplemental materials, such asfilms, records, and work-books, aid inthe instructional process. Publishers'addresses and prices are included.

0009Bibliography of nutrition educationmaterials & recipe references.San Jose, Calif. San Jose Unified SchoolDistrict 1979. NET funded -At head oftitle: SJNEP, San Jose NutritionEducation Project. 51 p. : ill. ; 28 cm.-. (NAL Call No.: TX364.P568 F&NE-4192).Abstract: The reference guide listsmaterials and recipes proven to bee ffective support to the "Please Passthe Nutrition" curriculum for gradesK-4. Included is an annotatedcompilation of recommended: films,filmstrips, pamphlets and posters and

2

their sources; adult resource 100ke,professional journals, cookbooks, andchildren's food/nutrition storybooks;and curriculum materials available fromprofessional, governmental andcommercial sources. Tested, nutritiousrecipes suitable for classroom use areprovided. (js)

0010B ig mouth : coloring book Boca grand*: libro de colorear La grand* bouche :

cahier de dessin / created by thechildren of The Community Art Center,Inc.Cambridge. Mass. The Censer (198i?). NETfunded -Text in English. Spanish andFrench. 34 p. : ill. . 28 cm. (NAL CallNo.: RK61.85 F&N E-4107)Abstract: A coloring book, created bychildren, promotes good dental healthand eating practices. Activities includequizzes, fill-in-the-blanks and chartsto complete. Text for most pages is inEnglish, Spanish and French (js)

0011B ilingual worksheets English /Spanish :

grades 1-2.San Jose, Calif. San Jose Unified SchoolDistrict 1979. NET funded -English onrecto and Spanish on verso of each leaf-At head of title SJNEP, San JoseNutrition Education Project. 226 p.ill. ; 28 cm. -. (NAL Call No.:TX364.P565 F&N E-4173).Abstract: Black and white printed andillustrated worksheets with English onone side and Spanish on the other, arenumbered to correlate with the MasterCurriculum Guide of "Please Pass theNutrition." Included are age-appropriatestories, puzzles, games and informativehandouts. Answer keys are available inthe back of each Master CurriculumGuide. (js)

0012B ilingual worksheets: English/Spanish :

grades 3-4.San Jose. Calif. San Jose Unified SchoolDistrict 1979. NET funded -At head oftitle: SJNEP, San Jose NutritionEducation Project. 264 p. : ill. ; 28cm. -. (NAL Call No.: TX364 P566 F&NE-4172).Abstract. Black and white printed andillustrated worksheets. with English onone side and Spanish on the other, arenumbered to correlate with the MasterCurriculum Guide of "Please Pass theNutrition." Included are age- appropriatestories, puzzles, games and informativehandouts. Answer keys are available inthe back of each Master CurriculumGuide. (js)

0013Child center nutrition handbook / JeanFraser, Joyce Farkas, Deborah Stimmet.Fraser, Jean. ; Farkas, Joyce.; Stimmel,Deborah. (Cleveland. Ohio) ClevelandState Universicy 1980. NET funded. 20 P.: ill. ; 28 cm. Bibliography: p. 19-20.(NAL Call No.: TX364.F763 F&N E-4039).Abstract: The handbook integratesnutrition information into a totalcurriculum creating effective learning

3 6

experiences for children ages 2 through6. Activities organized to suit generaldevelopment levels of Children guide thepreparation of inexpensive snack foods.Food activities for two year oldsexplore fruits and vegetables with allthe senses through color, picture.texture. size and shape identification,and tasting. Activities, games, songs,and fingerplays, for 3-1/2 to 4-1/2 yearolds focus on vegetablescategorizing,identifying, preparing and tasting.Activities for children 4-1/2 to 6 yearsemphasize a wide variety of foods andinclude tasting parties, recipepreparation. swimming pool gardens,puzzles, and games. Sample schedules forthe two old*" groups illustrateintegration of nutrition teaching intoan entire dWs activities. (js)

0014Chinese fo,tunes: a specialty menu withnutrition education materials /developed by Hennelore Dawson, SylviaMarple, Carol Skidoo.Dawson, Hannelore. ; Marple. Sylvia ;

Skidds, Carol. Durham, N.H Nutrition atWork 1982. NET funded. 1 portfolio withenclosures . ill. ; 30 cm. (NAL CallNo.: TX364.D392 F&N E-3975).Abstract. A Chinese menu provides anopportunity for total school involvement(children, teachers, food service staff,and parents) in a cultural nutritioneducation effort emphasizing the need toinclude high fiber foods in the dailydiet. Classroom food preparation, fieldtrip and activity ideas, an annotatedresource list and task cards (enrichmentactivities for individuals or smallgroups) are provided for students andteachers; quantity recipes, productionmotes and cafeteria decoratingsuggestions are included for foodservice staff; and a nutritioninformation letter for parents describesthe purpose of the activities andprovides a recipe for stir-friedvegetables. (is)

0015A Compendium of exemplary school healtheducation classroom programs andteaching/lea. fling resources /Departmentof Health and Human Services ... etal. .

Washington. D C.' The Dept., 1984.Includes index. iv. 235 p. ; 29 cm. (NALCali No.. DNAL RA440.3 U5C6 1984).Abstract- 10 assist others in developingand conducting more effective schoolhealth education curricula is theObjective of this compilation offered bythe U.S Department of Health and HumanServices. An extensive search ofinformation about operational classroomhealth education curricula andteaching/learning resources to enhancehealth education in school settings(Grades K -12) has resulted in 50programs for model use, representing allregions of the U.S. Health curriculumprojects on adolescent decision making,nutrition, heart health, sexuality,mental health, eye health and alcoholeducation--presented in a format ofdescriptors, goals, description,

3

materials and implementationrequirements, evaluation, funding, andcontact are some of the topics coveredin Section I. Section II deals withspecial resources supporting healthcurricula; these include American RedCross programs, American HeartAssociation and the National 4-HCouncil. Resources offered in SectionIII include National Organization lists.Federal Clearinghouses and school healthcontact persons in public h ealthcapacities.

0016Connecticut nutrition curriculum, grades1-6 /Connecticut Nutrition Education andTraining Program. -.Storrs, Conn. : Connecticut StateBoard of Education : University ofConnecticut, 1984. Funding from theUnited States Department of AgricultureFood and Nutrition Service. NutritionEducation and Training Program. 1 v.

(loose-leaf) : ill. ; 30 cm. Includesbibliographies. (NAL Call No.: DNALTX364.C66).Abstract: A complete nutrition educationcurriculum that uses a nutrient approachto teach elementary students wasdeveloped by the Connecticut NutritionEducation and Training Program. Thecurriculum consists of two series oflessons designed and adapted for threeeducational levels: grades 1 and 2.grades 3 and 4, and grades 5 and 6. Eachseries of lessons uses a team of cartooncharacters to introduce basic nutritionconcepts and explain the role thatindividual nutrients play in goodhealth. Series I examines the functionsand sources of calcium, vitamin A, andvitamin C; it also introduces thecomponents of school lunch. Series IIdiscusses the function and sources ofiron, protein, and energy; it alsoaddresses breakfast and snacking issues.Classroom learning activities (games.puzzles, tasting parties, puppets.stories, discussions) reinforce newlyintroduced concepts. Factsheets provideteachers with information about eachnutrient. In addition, the guideincludes suggestions for specificinstructional objectives, lesson plandevelopment and content, and learningactivities and materials. Testinginstruments, and instructions on how toadminister and evaluate them, areprovided for all threee educationallevels. (aje)

0017Cook and learn, pictorial single portionrecipes : a child's cook book / BeverlyVeitch and Thelma Harms.Harms, Thelma. ; veitch, Beverly. MenloPark, Calif. Addison-Wesley Pub. Co.1981. Accompanied by teacher's guide.Learning from cooking experiences(C-2245) and Selected recipe steps andnewsletters (E-3556). (205) p. : ill.(NAL Call No.: TX652.5.H3i 1981 F&NC-2244).Abstract: Pictorial representations ofsingle portion recipes can be enlargedand used in several formats(step-by-step, accordion, or easel) to

37

teach elementary 801001 children thebasics of cooking, new vocabulary, oralcommunication, and mathematicalrelationships. Extended experiences aresuggested for cultural events, readingprojects and tasting parties. Recipescover all categories, from soup todessert. Supplemental informationincludes buying sources, substitutions,cooking tools, metric conversions,sprout growing, andd food preservationby drying.

0018Cooking with preschoolers : guidelinesfor organizing an educational cookingprogram for preschoolers / Contra CostaCounty Dept. of Health Services.

Torbet, Helen R. Martinez, Calif.Contra Costa County Dept. of HealthServices 1981. 69 leaves ill. Includesbibliographies. (NAL Call No. TX661.C62F&N E-3782).Abstract: Cooking activities forpreschool children are provided forteachers. Five major sections provideguidelines for: planning cookingprojects; organizing equipment and workspace; conducting cooking activities;extending nutrition education into otherlearning areas; and parent involvement.Precooking activities include playdough, play clay and measuring. Recipesare separated according to those whichrequire no heating, skillet only, oroven baking. Some recipes includesupplemental nutrition information anddiscussion questions. Print materialSources and an annotated list of booksand pamphlets are included. (js)

0019Creative food experiences for children /Mary T. Goodwin (and) Gerry Pollen.Goodwin, Mary T. ; Pollen. Gerry.Washington. D.C. Center for Science inthe Public Interest 1980. 256 p. ill.Bibliography : p. 167-176. (NAL CallNo.: TX361.C5G6 1980 F&N B-3025).Abstract: Learning activities thatprovide opportunities for children toexplore the world of food are presentedfor parents, teachers. and caregivers.Ea ly interest and involvement in foodselection and preparation are encouragedas a necessary step in the developmentof healthy, lifelong eating habitsPositive aspects of food education arediscussed, including nutrition andsafety awareness; development of social.language, and academic skills; andself-realization. Guidelines forcreative food experiences are outlined,and a list of foods and utensils, acooking glossary, and tips on how tomeasure are given. Fun activitiesintroduce children to a variety of foodsthrough the sensory experiences of foodpreparation, cooking, and eating.Activities for expanding the schoolnutrition curriculum are also described.Additional resource materials, lunch andsnack ideas, and recipes are suggested.(nm)

0020Creative nutrition education : anintegrated approach : a recommendedguide for Oklahoma elementary level /(prepared by Mary Jo Stewart, LouiseHankins, Joan Tressler.Stewart, Mary Jo. ; Hankins, Louise.;Tresiller, Joan. (Oklahoma) OklahomaState Dept. of Education 1981. NETfunded -"A project of Oklahoma StateDepartment of Education, School LunchSection, Nutrition Education & TrainingProgram. -Loose-leaf. 427 p. in variouspagings : ill., music. ; 30 cm.Bibliography. p. L7, L13. (NAL Call No.TX364.576 F&N B-3197).Abstract The concepts of the Oklahomanutrition education curriculum guide arebased on those developed by the 4969White House Conference on Food,Nutrition and Health. The scope sectionlists nutrition education activitiesdesigned to fulfull these concepts in 5areas of interest: kindergarten throughgrade 3, and reading/language ar-s/art.science/math, social studies and healthfor grades 4-6. Each area containsspecific objectives, activities andresources for each concept Othersections provide background nutritioninformation. games, plays, songs,classroom food experiences. patterns.snack and party ideas, creativecafeteria suggestions. and learningcenter plans. The resource section listsaudiovisuals, print resources, andsources of other nutrition information.(js)

0021A Cross discipline approach to nutritioneducation : grade 3 teacher's handbook /developed by Rochester Public Schools.(St. Paul, Minn.) Minnesota Dept. ofEducation (19807). NET funded. 75 leaves

ill. : 28 cm. (NAL Call No.: TX364.C78F&N E-4115).Abstract: Classroom activities for grade3 integrate nutrition education intoscience, health and language arts.(Texts for grades 4 and 5 were notcompleted due to lack of funds).Computer software, available from thepublisher is optional for the thirdgrade materials. Third grade nutritiontopics include energy, food functions inthe body, snack and (especially)breakfast planning, food intake analysisand food research. Brief lesson plandirections, listed by curriculum areawithin a day's lesson, vocabulary lists.student handout and worksheet mastersare included. Portions of DairyCouncil's "Food. Your Choice" materialsare included in instructional framework.

0022A Cross discipline approach to nutritioneducation grade 8 teacher's handbook /developed by Rochester Public Schools.(St. Paul, Minn.) Minnesota Dept. ofEducation (19807). NET funded. 125leaves : ill. ; 28 cm. (NAL Call No.TX364.C781 F&N E-4116).Abstract Classroom activities for grade6 integrate nutrition education intoscience, health and language arts.(Texts for grades 4 and 5 were not

4

Completed due to lack of funds).Computer software. available from thepublisher is integral to the sixth gradeunits. Sixth grade topics Cover energybalance, the Basic fOur, meal planning.snack selection and Basic Four foodgroups, meal planning. snack selectionand meal composite analysis. Brieflesson plan directions. listed bycurriculum area within a day's lesson.vocabulary lists, student handouts andworksheet masters are included. Portionsof Dairy Council', "Food. Your Choice"materials are included in instructionalframework. (js)

0023Curriculum guide, an integratedinter-disciplinary approach for health,nutrition education, physical education,mental health, drug education,economics, safety /Caswel l CountySchools. -.Yanceyville, N.C. : Caswell County

Schools, Food Service Division , 1981.NET funded.- "Developed to fulfillobjective 1.1 Project TEEN.". 186 p. invarious pagings ; 29 cm. Includesbibliographies. (NAL Call No.: DNAL FNCTX364.P767 F&N B- 3494).Abstract: A multi-grade curriculum guideprovides an inter-disciplinary approachto health and nutrition education,physical education, mental heath, drugeducation, economics, and safety forschool children from kindergartenthrough senior high school. The guideincludes key concepts fOr each of 4grade groups (kindergarten through gr de3; grades 4-6; grades 7-8; grades 9-12),and incorporates mathemaics, science,language arts, and socia studies.Various process skills (e.g.: forobserving, classifying, computing,communicating, measuring, predicting,inferring, and interpreting have beenincluded to expose students in eachgrade group to a variety of thinkin, andlearning experiences. Teachers canselect topical teaching strategies fromthe appropriate levels to meet the needsof individuals in the class. A listingof appropriate kits, games, cookbooks.Time-Life Series books. urriculumguides (and other teacher resourcematerials), texts, and audiovisualmaterials. Is appended. (wz)

0024Curriculum guide for grades 1-2.San Jose. Calif. San Jose Unified SchoolDistrict 1981. NET funded -At head oftitle SJNEP, San Jose NutritionEducation Project. 228 leaves ill. ;

28 cm + 5 posters ( 46 x 36 cm.). -.(NAL Call No. TX364.P563 F&N B-3460)Abstract. Classroom activities in 4units integrate student life experienceswith major classroom subject areas. UnitI. "Nutrition Smart, Food Wise" contains51 lessons which encourage the child toidentify his/her own feelings about foodand examine cultural, social andemotional attitudes toward food. The 18lessons in "Type A Everyday" (Unit II),encourage consumption cf healthfulbalanced meals at home and at school.Unit III recognizes "Kids As Consumers"

5

with 12 lessons covering consumerpractices, food processing and storage,advertising, and label reading. "Plantsin the Making ", Unit IV, provides 13activities focusing on plant sources offood. Each activity is based on a lessonobjective, lists time and materialsrequired, provides teacher informationand instructional aids (worksheets,handouts). Many lessons offeropportunities for food tasting andcooking. (is)

0025A curriculum guide for nutritioneducation with pre-school Children /prepared by Priscilla Neworski.Naworski, Priscilla. (Vallejo, Calif.)Vallejo Unified School District (1979?).NET funded -"Vallejo School DistrictDissemination Project. -Cover title:Preschool nutrition curriculum guide-Loose-leaf -Bibliography: p. 270-274.274 p. : ill. ; 30 cm. -. (NAL Call No.:TX364.N393 F&N 8-3200).Abstract: A curriculum guide forchildren 2 to 5 years old containsteaching units similar to preschoolthemes: self -oncept, hcmes andfamilies, animals, planks, communityhelpers, multi-cultural experiences andkindergarten readiness. The lesson plansare based on 5 California HealthInstruction Framework topics (foodchoices, factors Influencing choices,food related careers, consumercompetencies and food handling). Eachlesson plan has an objective stated interms of learner performance,generalizations about the nutritionimplications of the lesson, procedure(including a list of materials needed,related reinforcement activities and anevaluation question or technique).Supplemental materials include black cidwhite posters (which may be purchased),a booklet of songs, fingerplays andstories. and a resource list ofcommercially available materials. (js)

0026Curriculum guide forpre-school-kindergarten.San Jose, Calif. San Jose Unified SchoolDistrict 1981. NET funded -At head oftitle: SJNEP, San Jose NutritionEducation Project. 231 p. ill. ; 28cm. + 3 posters (46 x 36 cm.). -. (NALCall No.: TX364.P562 F&N 8-3342).Abstract: Lesson plans within theintegrated curriculum guide employteacher and parent participation toteach basic facts and principles ofnutrition, development of positiveattitudes about food, and use ofhealthful dietary patterns. Thecurriculum consists of 3 units ofclassroom activities. "Nutrition Smart,Food wise' is the first unit of 26lessons which intt Iduce the digestivesystem and the bic.ogical need fo food.The lessons in unit II stress theimportance of consuming a healthybreakfast and lunch either at home or atschool. "Farm Fun ", unit III (10lessons), focuses on plant and animalsources of foods and the roles offarmer, store keeper and family members

9

in the availability of foods. Manylessons offer opportunities for tastetesting and cooking projects. Eachactivity is based on the lessonObjective and lists materials and timerequired, teacher information andinstructional aids (worksheets,handouts. etc.). (js)

0027Curriculum guides for grades 9-4.'an Jose. Calif. San Jose Unified SchoolDistrict 1981. NET funded -At head oftitle: SJNEP. San Voss NutritionEducation Project. xi. 278 leaves : ill.: 29 cm. -. (NAL Call No.. TX364.P564F8N B-3459).Abstract: Classroom activities, dividedinto 4 integrated curriculum units,encourage nutrition study throughout theyear to help children improve their foodhabits. Unit I. "Nutrition Smart, FoodWise" contains 70 lessons designed toencourage the child to identify his/herfeelings and examine cultural, socialand emotional attitudes toward food The13 lessons in "Type A Everyday", UnitII. allow children to learn about andpractice planning balanced breakfastsand lunches. Unit III recognizes "KidsAs Consumers" and provides 17 lessonscovering advertising influences, labelreading and identifying unnecessaryhighly processed foods. "Plants in theMaking", Unit IV. provides 8 activitiesfocusing on plant sources of food. Eachactivity is based on a lesson objective.lists time and materials required.provides teacher information andinstructional aides (worksheets,handouts). Many lessons offeropportunities for food tasting andcooking projects. (js)

0028Curriculum materials designed forelementary teachers.(St. Paul. Minn. Minnesota State Dept.of Education 1981?). NET funded. 29, 24leaves : ill. ; 30 cm. Includesbibliographies. (NAL Call No.:TX364.N77872 F8N E-4179).Abstract. Eleven primary and nineintermediate lesson plans focus onfactors which influence personal fooddecisions Primary lessons discuss: foodin relation to the five senses; eating awell balanced breakfast: and the BasicFour. Intermediate sessions use detailedinformation on advertising, packaging.food labels and nutrients. Lesson plans.based on stated learner outcomee,provide background information, methodsand materials needed for each activityas well as evaluation strategies.Student masters are included. (js)

0029Curriculum materials designed for schoolnurses.(St. Paul, Minn. Minnesota State Dept.of Education 1981?). NET funded. 70leaves : ill. ; 30 cm. -. Bibliography:leaf 70. (NAL Call No. TX364.N77875 F8NE-4182).Abstract: A 12 lesson program for grades3-6 emphasizes the contribution ofproper nutrition and regular exercise to

6

overall good health. Included arelessons focusing on snacks, factorsinfluencing food choices, exercise.weight control and sugar limitation.Lesson plans, based on stated learneroutComes, provide teaching information.procedures for conducting activities,and list materials need. Multipleinformation and activity sheets areincluded. (js)

0030The digestive system / Kathleen Elgin.Elgin, Kathleen, 1923. New York FranklinWatts 1973. 72 p. ill. -. (NAL CallNo.: 0P145.E4 F8N C-2237)Abstract. Nutrients are essential to thebody for building, maintaining andrepairing its parts and systems, and theway in which they enter the body isthrough the digestive system. oralimentary canal. The many parts of thissystem include the mouth, pharynx.esophaguS. Stomach. small intestine(duodenum. jejunum, and ileum), largeintestine (cecum, and ascending.transverse, descending and sigmoldcolon), rectum. and anal canal.Descriptions of the functions of theseorgans are supplemented with explanationof other organs associated with thedigestive process: pancreas. liver, andgall older, and the enzyme- anddigestive juices they contribute.

0031Dos amigos m Two friends / Rosalie M.Aguilar.Aguilar. Rosalie M. Mesa, Ariz. MesaCommunity College 1978. 24 leaves : ill.(NAL Call No. TX355.A6 F&N E-3545).Abstract. In order to encourage theyoung Spanish speaking child to read, anillustrated food story brings togethertwo strangers who become good friends.Teresita Tortilla and Pablo Pan comefrom different grain families but meetone day on the kitchen table. They learnall about each other and introduce theirother food friends on the table, whilediscovering what each is used for.

0032Early childhood nutrition program / J.Randall (and others).Randall, Jill. : Olson, Christine.;Morris, Linda. Ithaca. N.Y. CornellUniversity 1979. NET funded. (261) pill. (NAL Call No.: TX364.R35 F8NE-3375).Abstract: A guide is provided forteachers to help children develophealthful food habits through food andnutrition activities. Resource materialsand experiences are presented as a basisfor flexible and creative application inthe classroom. Guidelines forimplementing a food and nutritionprogram cover selection of an activity,planning, organization. equipment, andevaluation. Four activity units aresuggested that incorporate knowledgeabout foods, food preparation.nutrition, and food habits. Additionaltools are recipes, songs about food.stories, and puppet shows. A majorsection on resources providesinformation about cookooks, food-related

40

books, curricula, audiovisual aids, andother materials. Additional referenceinformation is included in an appendix.

0033Eclipse of the blue moon foods, a guideto teaching food edUcIatinn / NoncePettit (and) Ellen Weiss.Pettit, Nance. ; Weiss, Ellen.Nashville, Tenn. Cooperative FoodEducation Project 1979. Includes studentworkbook. (153) p. 111. Bibliography:p. 111-114. (NAL Call No.: TX364.P471979 FIN E-3585).Abstract: A food education curriculume ncourages 5th and 6th graders toimprove their diets by "eclipsing" poorfood choices ("Blue Moon Foods") such assoft drinks, candy and snacks high insugar, fat and salt with "FoundationFoods" including fruits and vegetables,whole grains, legumes, lean meats anddairy products. Today's children aree xposed to so many processed andprepared foods that they often cannotidentify fresh foods high in nutritivevalue. Therefore, instead of taking anacademic approach to food groups andnutrients, children must become activelyinvolved in exploring foods using all oftheir senses. In this way, youngsterswill develop responsibility for theirown food habits. The curriculum reflectsUSDA-HEW Dietary Guidelines and presentspractical skills for food preparation,menu planning, gardening, label readingand energy saving. Activities arecreative and fun and may be incorporatedinto other school disciplines.

0034Educators' challenge--healthy mothers,healthy babies framework forcurriculum development in responsiblechildbearing, pre-school through highschool /compiled and written by DorothyDolph Zoyen,2eyen, Dorothy Dolph. Alexandria, Va.

:

Association for Supervision andCurriculum Development ; White Plains,N.Y. : March of Dimes Birth DefectsFoundation, c1981. "Cooperative projectdeveloped by the Association forSupervision and Curriculum Devftlopmentthrough a grant from the March of DimesBirth Defects Foundation.". 64 p. : ill.. 28 cm. Includes bibliographies. (NALCall No.. DNAL RG973.249).Abstract. A framework for development ofcurriculum in 4 areas that affectdecisions about responsible childbearingis offered in this guide. It is intendedfor use by educators of childrenpreschool through high school and byagencies involved in health and parenteducation. Concepts, goals, focuses, and;mints of information are centeredaround nutrition, environment, genetics,and human growth and development.Suggestions for developing theseconcepts are aimed at 5 educationallevels: preschool/kindergarten, primary.elementary, middle school/junior high,and senior high. This framework isoffered based on the importance ofproviding skills and knowledge to helpprospective parents make informeddecisions about the conditions under

7

which to have and care for as healthy achild as possible. (-8)

0035Energise at sunrise : a nutritioneducation unit / from Kellogg's.(Battle Creek, Mich.) Kellogg's c1977.Cover title -Includes 18 spirit masters.8, 4 p., (18) leaves of pieties

: 11'28 cm. + 1 col. poster. (IAL Cafl Nc.:TX733.E48 FIN E-4209).Abstract: A nutrition education prcgramis presented for students in grader; 1-6to assist them in: identifying the 4food groups, explaining the 1"cortanceof nutrition to good health, describingthe make-up and importance of a goodbreakfast, and understanding the 6 kindsof nutrients (c;aroohydrates, proteine,fats, water, vitamins, minerals).Included in the program kit are spiritduplicating masters (for non-readers,for grades 1 -3, 4-6, and 1-6), a 4-colortransparency illustrating the 4 basicfood groups, and a teacher's guide withnumerous optional nutrition-relatedactivities. The program is based on theimportance of a good breakfast in thedaily diet; the implicit theme is that achild expresses his or ner choices andattitudes concerning food, and thencompares these preferences with soundnutritional patterns. (wz)

0036EnerGy thRu nutritive Basics /California Nutrition Education &Training Program.Rowland Heights, Calif. Rowland UnifiedSchool District 1979. NET funded. 4 v.(loose-leaf) : 111. ; 30 cm. (NAL CallNo.: TX364.E57 FIN B- 3318/21).Abstract: A multidisciplinary approachto nutrition education, correlated withthe food service program includescurriculum/activity guides for gradesK-8, high school home economics andvocational food service classes. Lessonsare designed to meet minimumproficiencies of the CaliforniaNutrition Education Program. Topic areasfor all grade levels are: food choices,food related careers, consumercompetencies, and foodhandling/protection. Each lesson planoutlines the minimum proficiency levelactivity, the lesson content, studentactivity sheets for reinforcement orevaluation, learning experiences andrelated activities. A Unit Resource listsuggests appropriate audiovisuals andgames. (js)

0037Establishing nutritious food practicesin early childhood : final report,USDA-FNS-59-3198-9-70, September,1979-September, 1981 / submitted byMolly C. Gorelick and E. Audrey Clark.Gorelick, Molly C. ; Clark, E.Audrey.& Good nutrition, try it, you'lllike it. Northridge, Calif. CaliforniaState University, Northridge, HomeEconomics Dept. 1981. Final report ofGood nutrition try it, you'll like itproject (Kit TX364.G696 FIN AV). x, 233P. ; 28 cm. Bibliography: p. 115-116.(NAL Call No.: TX364.G6962 FIN E-3928).

41

Abstract: A comprehensive nutritioneducation program provides materiel fordirect services to preschool Children(age 3-5), 1n- service training for earlychildhood staff, materials to use withall target populations, and extension ofknowledge to families and communities.Prototype lessons are geared to thecognitive, affective, and actionlearning patterns of the preschoolchild. The lessons are arranged in aseries of single concepts rather thansequenced in order of difficulty.In-service training emphasizedrecognizing and applying the DietaryGuidelines for Americans andunderstanding the concept of nutrientdensity. Program materials are in a kitcalled "Good Nutrition: Try it you'lllike it" which contains guides.audiovisuals, and a recipe book. (kbc)

0038Evaluation handbook for supervisorsadult evaluation instruments and studentevaluation instruments K-6 /Division ofChild Nutrition. -.Raleigh, N.C. : N.C. Dept. of PublicInstruction, 1981. NET funded. 53 P.ill. : 28 cm. (NAL Call No.: DNAL FNCTX364.E87 1981 F&N E-4049).Abstract: Evaluation instruments,designed to assess aspects of thenutrition education training program.are provided for adults and studentsK-6th grade. Instruments for adultsinclude those: to evaluate training, tosurvey nutrition attitudes, to surveytraining needs and to test nutritionknowledge. Student evaluationinstruments include nutrition knowledgetests for grades 3,4,5 and 6 andnutrition attitude/behavior tests forgrades K-2. 3-4 and 5-6. (emc)

0039Exploring foods with young children

: arecipe for nutrition education.Tallahassee, Fla. State of Florida.Dept. of Education 1977. Adapted from"The Peripatetic Nutritionist, aDescription of Nutrition EducationActivities in the Philadelphia Day CareProgram." July 1974, funded by the U.S.Dept. of Agriculture -NET funded. 11, 44p. : 22 x 28 cm. Bibliography: p. 41-44.(NAL Call No.: TX364.E95 C-2398).Abstract: A guide for preschool andearly elementary classroom teachersintegrates nutrition education intoindividual curriculum areas. Theprogram's goal is to teach children, ata young age, how to select nutritiousfoods for a well balanced diet.Appropriate activities are provided for6 subject and developmental areas: motorskills development, communication,arithmetic, science, social interaction,music, dramatics, and art. Briefobjectives, procedures, materials andvocabulary words are listed for eachactivity. Other activities designed tostimulate parent interest in nutritioneducation also are provided. Evaluationmethods outline observable behaviorsassociated with learning and practicinggood nutrition. Appendices provide a24-hour food record form, a listing of

8

the US Dietary Goals and recommendedfood habits derived from the Goals,snack choices, and community programresources. Additional classroomresources include lists of suggestedbooks for children, and filmit andfilmstrips.

0040Exploring foods workbook / (developedand tested by Nutrition Services,reventive Medicine Administration; in

000peration with the Health EducationCenter, Maryland Department of Healthand Mental Hygiene).(Baltimore, Md.) Maryland Dept. ofHealth and Mental Hygiene 1981 NETfunded. 63 p. : ill. ; 28 cm. (NAL CallNo.: TX364.E96 F&N E-3987).Abstract: Learning activities forchildren age 2-5 involve all five sensesin the exploration of 22 different foodsdivided into 8 sections: undergroundvegetables, stem vegetables, leafvegetables, flowers, seed vegotables,fruits, milk and dairy products, andeggs. Activities are designed to teachchildren the names of specific foods,their sources and how to recognize themin various forms. Each secton listsdifferent foods which can be used in theactivity, interesting facts about thefoods and suggested ways to introducethe children to them.

0041Flannelboard stories, puppet stories.(Rowland Heights, Calif.) RowlandUnified School District (1981?). Covertitle -NET funded. 60 leaves : ill. : 28cm. (NAL Call No.: TX364.F54 FIgNE-4121).Abstract: Scripts and simple black andwhite patterns for flannelboard orpuppet stories cover the followingtopics: mealtime manners, dental health,the farmer, the food truck driver, thestorekeeper, family members and food,food customs, balanced diet, and healthysnacks. Discussion questions areincluded at the end of some stories.(is)

0042Florida nutrition education : a basicskills approach : intermediate level A /(developed by Rebecca M. Estop and JodeeL. Dorsey).Estop, Rebecca M. : Dorsey. Jodee L.Tallahassee, Fla. Florida Dept. ofEducation 1981. NET funded -Cover title-Grade level 4 -Includes nutrition testbooklet. 1 v. (various paging') : ill. ;

28 cm. + 1 test booklet (7 leaves). (NALCall No.: TX364.F554 F&N E-3980).Abstract: A set of 5 lessons/activities,designed to teach nutrition whilereinforcing reading and writing skillsof fourth grade students, focuses ondigestion--the proceak, organs involved,nutrient absorption and common healthproblems related to the digestive tract.Each lesson is based on selectednutrition concepts, states the purposeand/or expected student outcomes andincludes pertinent backgroundinformation, a list of materials andresources needed and a step-by-step

42

description of how to conduct eachactivity, A 30-question multiple choicenutrition posttest is included forcognitive evaluation. (JO

0043Florida nutrition education : a basicskills approach: intermediate level 8 /(developed by Deborah D. Harrington,Susan 8. Hemphill and Jades L. Dorsey).Harrington, Deborah O. ; Hemphill, SusanB.; Dorsey, Jodee L. Tallahassee, Fla.Florida Dept. of Education 1981. NETfunded -Cover title -Grade level 5-Includes nutrition test booklet. i v.(various pagings) ill. ; 28 :m. +test booklet (8 leaves). (NAL Call No :

TX364.F555 F &N E-3952).Abstract: A set of 8 lessons/activities,designed to teach nutrition whilereinforcing basic skills (primarilyreading, but also math and writing) ofchildren in grade 5 focuses on nutrientneeds, vitamin A, vitamin D, minerals,iron, nutritional labeling and "junkfoods." Each lesson is based on selectednutrition concepts, states the purposeand/or expected student outcomes andincludes pertinent backgroundInformation, a list of materials andresources needed, and a step-by-stepdescription of how to conduct eachactivity. A 34 question multiple choiceIutrition test for cognitive learningev'aation is provided. (js)

0044Florida, nutrition education : a basicskills approach: intermediate level C /(developed by Amends M. Timberlake,Janet L. Davinroy and Jodee L. Dorsey'.Timberlake, Amanda M. , Davinroy. JanetL.; Dorsey, Jodee L. Tallahassee. Fie.Florida Dept. of Education 1981. NETfunded -Cover title -Grade level 6-Includes nutrition test booklet. i v.(various pagings) : ill. ; 28 cm. +test booklet (9 leaves). (NAL Call No..TX364.F556 F &N E-3954).Abstract: The curriculum is part of asequential series based on the contentidentified in the Florida NutritionContent Framework and Minimum StudentsPerformance Standards for basic skills.Nine activities are designed t,.) teachnutrition while reinforcing basic skillsubject areas (reading, math) of 6thgrade students Nutrition concept topicareas include energy balance, caloriecontent of foods, calorie needs, andbody image. Each activity providespertinent background information.student handouts and worksheets, a listof materials and resources needed, andstep-by-step description of how toconduct the session. A 40 questionmultiple choice nutrition posttest isincluded for cognitive evaluation. (js)

0045Florida nutrition eduction : a basicskills approach: kindergarten /(developed by Ann H. Atkinson and JodeeL. Dorsey).Dorsey. Jodee L. Tallahassee, Fla.

Florida Dept. of Education 1981. NETfunded -Cover title -Includes nutritionteat booklet. 1 v. (various pagings) :

9

ill. ; 28 cm. + 1 test booklet (9leaves). (NAL Call No.: TX364,F55E-3959).Abstract: A Set Of 10 activities isdesigned to teach nutrition whilereinforcing developing attitudes andbehaviors toward primary basic skills inreading. writing and math. Nutritionconcept topics include distinctionbetween food and non-food items, foodand its relation to growth, water (itsfunction and sources),fruits/vegetables, familiar plant andanimal food sbArces, and preparation fora shared meal. Each lesson is based on aselected nutrition concept, states apurpose and/or expected student outcome,and provides brief background materialsfor the teacher, a list of materials andresources needed and a step-by-stepdescription of how to conduct eachactivity. Student handoutiwo*sheetmasters and answer keys are provided. A25 item nutrition (picture) test isincluded. (js)

0046Florida nutrition education : a basicskills approach: primary level A /(developed by Rebecca M. Estop and JodeeL. Dorsey).Estop, Rebecca M. ; Dorsey. Jodee L.Tallahassee, Fla. Florida Dept. ofEducation 1'.#81. NET funded -Cover title-Grade level 1 -Includes nutrition testbooklet. 1 v. (various pagings) : ill. ;

28 cm. + 1 test booklet (9 leaves). (NALCall No.: TX364.F551 F&N E-3953).Abstract: A set of 6 activities isdesigned to teach nutrition whilereinforcing reading and math forchildren in Grade 1. Topic areas includevitamin C (sources, functions and foodpreparation), and identification andclassification of plant and animalsources of food. Each lesson is based ona selected nutrition concept, states apurpose and/or expected student outcome,provides brief backgroun: material forthe teacher, a list of materials andresources needed and a step-by-stepdescription of how to conduct eachactivity. A 25-item nutrition (picture)test is included. (js)

0047Florida nutrition education: a basicskills approach: primary level B /(developed by Susan B. Hemphill, Deborah0. Harrington and Jodee L. Dorsey).Hemphill, Susan B. , Harrington, Deborah0.: Dorsay, Jodee L ; Florida.: Dept. ofEducation. Tallahassee, Fla. FloridaDept. of Education 1981. NET funded-Cover title -Grade level 2 -Includesnutrition test booklet. 1 v. (variouspagings) ill. ; 28 cm. + 1 testbooklet (5 leaves) (NAL Call No.:TX364.F552 F &N E-3956).Abstract. A set of eight activities isdesigned to teach nutrition whilereinforcing reading and writing skillsfor second grade children. Nutritiontopics include sources and functions ofcalcium and vitamin C, Basic Four foodgroups, nutritious snacks, foodhandling, preparation and purchasing.Each lesson is based on a selected

43

nutrition concept: states a purposeand/or expected student outcome: andprovides brief backg0Und material forthe teacher, a list of materials andresources needed and a step-by-stepdescription of how to conduct eachactivity. Student handout/worksheetmasters are included. A 24 questionmultiple choice nutrition test isprovided for cognitive evaluation. (is)

0048Florida nutrition education : a basicskills approach: primary level C /(developed by Deborah 0. Harrington,Susan B. Hemphill and dodge L. Dorsey).Harrington. Deborah O. ; Hemphill, Susan5.: Dorsey. Jodee L. Tallahassee, Fla.Florida Dept. of Education 1981. NETfunded -Cover title -Grade level 3-Includes nutrition test booklet. 1 v.(various pagings) : ill. ; 28 cm. + 1

test booklet (6 leave's). (NAL Call No.:TX364.F553 F&N E-3957).Abstract: A set of ten activities isdesigned to teach nutrition whilereinforcing basic skills in reading.writing, and math. Nutrition topicsinclude: energy yielding nutrients.energy requirements, nutrient functionsand sources, food spoilage, and eatingbehaviors. Each lesson is based on aselected nutrition concept, states apurpose and/or expected student outcome.provides brief backgrcund materials forthe teacher, and a list of materials andresources needed, and gives step-by-stepdescriptions of how to conduct eachactivity. Student handout/worksheetmasters and answer keys are included. A29 question multiple choice test isprovided for cognitive evaluation ofstudents. (js)

0049Florida nutrition education : a basicskills approach: schoolwide activities /(developed by Eileen K. Bush, Amanda M.fimberlake and dodge L. Dorsey).Bush, Eileen K. : Timberlake. Amanda M.;Dorsey, Jodee L.& Schoolwide activities.Tallahassee, Fla. Florida Dept. ofEducation 1981. NET funded -Cover title-Grade level K-6. 1 v. (various pagings): ill. ; 28 cm. (NAL Call No.:TX364.F557 F&N E-3949).Abstract A collection of 14 activitiesinvolves the entire elementary school.parents, and community members in theintroduction and/or reinforcement of avariety of food and nutrition skillsutilizing the cafeteria m'id food servicemanager as learning resources.Activities include studies of food andcustoms of 4 countries, Alaska, Hawaii,and the American pioneers: gardening andnutrition fair projects: a "vegetableparade" play; a bulletin board contest:a newsletter; cookbook; and a platewaste survey. (js)

0050Food adventures for children / Dee AnneS. Vonde and Jo Beck.Vonde, Dee Anne S. ; Beck, Jo. RedondoBeach, Calif. Plycon Press 1980.Includes iodex. 94 p. ill. (NAL CallNo.: TX661.V6 F&N E-3626).

10

Abstract: Information about learningactivities for young children to explorefoods and develop an interest Innutrition is presented for parents andteacher.. Through an emphasis onpositive reinforcement and personalinteraction, children will enjoyprepa-ing and eating nutritious food.Guidelines are suggested to helpteachers plan successful learningenvironments. These guidelines includediscussion of developmental sensorimotorskills of children aged 2 1/2-5. Foodexperiences cover cooking safety, basicand advanced cooking, and specialholiday ideas Nutritious snacks andlunch menus are listed in an appendix.(nm)

0051Food and nutrition in the classroom : aguide for planning preschool nutritioneducation activities.Olympia, Wash. State of Washington,Dept. of Social and Health Sciences,Health Sciences Division, Licensing andDevelopment Section (1980?). NET funded.9 (i.e. 18) p. ; 28 cm. Bibliograpny p.(17 -18). (NAL Call No.. TX364 F594 F&NE-4104).Abstract A planning guide includescriteria for choosing and planningnutrition education activities, anutrition activity planning sheet whichallows space for description ofobjectives, ingredients, and equiomentneeded, tasks (pre- and during activity)and questions for evaluation. Hints fororganizing a successful cookingexperience include those whichstreamline procedures and those whichmaximize the students' learning. Sixlesson plans are offered which teachnutrition and increase children'sinterest in food without foodpreparation. Two additional lesson planshelp children explore cultural foodpatterns and traditions. A referencelist is included. (js)

0052Feed encyclopedia.(St. Paul, Minn. Minnesota Dept. ofEducation 1980?). NET funded-Appropriate for elementary grades K-659 modules in 2 v. ill. ; 28 cm. (NALCall No.. TX355.F59 F&N B- 3373 -74)Abstract. Fifty-nine individualbooklets, printed on heavy white stock,provide descriptive, historical andnutritional information and folkloreabout a specific food or food group.Recipes are also included in somrbooklets. (js)

0053Food for th-ught : a sample curriculuminfusion gm* for nutrition educationgrades K-12 / Amy Ribble-Modjeski (and)Virginia McRae.Ribble-Modjeski, Amy.; McRae,

Virginia. San Antonio, Tex. EducationService Center 1979. NET funded. 2 pts: ill. Includes bibliographies. (NALCall No.. TX364.F653 F&N B- 3044/5).Abstract: A sequential, comprehensiveset of nutrition education materials isbased on the 7 concepts of nutrition

. 4 4

education developed at the 1969 Whit.Mouse Conference on Foods, Nutrition andH ealth. learner outComeS, which clarifye ach concept, are listed for gradesK-12. Forty complete units are providedand may be utilized by teacherS withlittle or no previous training innutrition. Each unit indicates theappropriate academic subject area.concept!, and outcomes fulfilled andcontains teaching materials, learneractivities for one or more days, studentworksheetO, examinations and answerkeys, and evaluation strategies. (js)

0054Food for thought : food forunderstanding = Alimentos pars wiser :e lement°, para comprender / (illustratedby Elizabeth Pullen ; written by JoyceForbes ... et al.).; Forbes, Joyce.)). Food forunderstanding.; Alimentos para pensar.;Alimentos pare comprender. Chelsea,Mass. A Kangaroo's Pouch c1981. NETfunded. (31) p. : ill. ; 18 x 22 cm.Includes bibliographical references(NAL Call No.' TX364.F6375 F&N C-2456).Abstract A booklet for preschoolteachers, foodservice personnel, andparents, with opposing pages in Spanish.describes a preschool nutritioncurriculum with a multi-culturalapproach. Tried sensitive activities anCpractices which teach nutrition conceptsand wholesome attitudes toward food aredescribed. These practices includestructuring the mealtime environment,holiday observances, use of otherresources in the child care center,suggested field trips, and multi-ethnicmenus. (is)

0055Fresh fruits and vegetables : the funones / United Fresh Fruit and VegetableAssociation.Alexandria, Va. United Fresh Fruit andVegetable Association 1980. 1 v. . ill.(NAL Call No . TX397.F73 F&N E-3563).Abstract. Learning activities whichrelate nutrition. health. food choiceand consumer economics to language andconceptual skills focus on personaltastes and values for students in grades4-6. Program objectives includeIncreasing awareness of tne relationshipof nutrition to gooa health. encouragingexploration of a greater variety offruits and vegetables, and developingskills in study comprehension anddecision making. The spirit-masteractivity sheets cover food choices,nutrient needs. advantages of eatingfre3h fruit ana vegetables, modernfarming. shopping, food storage, servingideas, ethnic foods, menu planning.treats, and food preferences.

0056Good food for pre-schoolPrs recipe cards/ developed by: Arline Limonds ... etal. ; graphics and illustrations byPenny Guerin .

: Edmonds. Arline. Storrs. Conn. :

CNETP. c1985. Cover title.- "... fundingfrom the United States Department ofAgriculture, Food and Nutrition Service.

Nutriton Elucation and Training Program,Public Law 95-166."--T.p. verso. 9leaves : ill. ; 22 x 28 cm. (NAL CallNo.: DNAL TX361.C5G6).Abstract: Designed to creatively presentgood food to pre-schoolers, thiscompliation of recipe cards combinesnutritious food with fun activities.Pears. apples. tofu. bananas, cheeSe,and squash are transformed into boats.mice. faces, candl3s and other itemschildren delight in. Appropiate rhymesare included. (jdb)

0057Good nutrition, it's your choice : anadventure in nutrition with Ted, Frei,Norma, and demi : teacher's edition /Baltimore County Public Schools.Towson. Md. The SchoolS 1979. NETfunded. vi. 117 p. : ill. ; 28 cm. (NALCall No.. TX364.G682 F &N E-4096).Abstract A supplementary primaryreading packet provides 10 sequentialstories that encourage good nutritionhabits. Stories 1 through 5 deal withfood groups, stories 6 through 10 focuson awareness of advertising, labelreading, menu reading, food preparationand handling. cooking safety andsanitation, meal time atmosphere andwillingness to try new foods. Each storyunit contains follow-up questions, apupil resource sheet and activitieswhich may involve food service personneland parents. (js)

0058A guide to nutrition education : grades6-8 / Seminole County Schools.Sanford, Fla. School Board of SeminoleCounty (1980). NET funded. 32 leaves :

22 x 28 cm. Bibliography: leaves 29-32.(NAL Call No.: TX364.G857 F&N E-3930).Abstract. A curriculum guide for grades6-8 uses an interdisciplinary approachto nutrition education invovlingclassroom teachers. food servicepersonnel and School nurses. It providesthe basis for a comprehensive andsequential program for all 3 gradelevels. Learning activities are groupedaccording to 6 separate concepts: foodhandling, nutrition, body systems, foodconsumption, consumer education andnutrition and society. Within eachconcept are listed the studentobjectives. suggested learningactivities, appropriate resources andevaluation activities. A resource guideis included which lists available AVmaterials and a brief bibliography ofprint materials used in the lessons.(js)

0059A Guide to nutrition education K-5 /Seminole County Schools.Sanford. Fla ) Seminole County Schools(1980). NET funded. 85 leaves ill.29 cm. Bibliography: leaves 84-85. (NALCall No.. TX364 3856 F &N E-3936).A flow chart identifies nutritioneducation objectives in Grades K-5 foreach of 6 concepts: food handling,nutrition, nutrient allowances. bodysystems, food consumption, and problemsand technology (not included in K-1

curriculum plans). Lesson plans areprovided according to grade level- -onepage for each of the concepts. Each pagelists the student objective, 1 to 5learning activities, resources andmaterials needed and a suggestedevaluation activity. Resource andmaterials section and evaluation sectionrecommend activities and worksheetsfound in the Dairy Council's "Food ...Your Choice" kits. (OS)

0060Health, focus on you /by Linda BrowerMeeks, Philip Heit.Meeks. Linda Brower. : Heit. PhilipColumbus. Ohio Charles E. Merrill.c1982. Includes bibliographies. v.ill. : 25 cm. (NAL Call No.: DNAL FNCRA440.M37 F8IN B-3944/45/46/47/48).Abstract: A health curriculum in 5volumes focuses on c. wide variety ofhealth-related concepts for childrenfrom elementary school through highschool. Each volume addresses topicsappropriate to the age of the students.covering 108 topics overall (19-25 pervolume). The topics are arranged under anumber of general categories. some ofwhich are similar for each volume.including personality, mental healthmaintenance, and getting along withothers; body systems, growth, and takingcare of your body; physical healthmaintenance and exercise; the affect ofdrugs; selecting healthy foods; diseasesand disorders; available healthservices; consumerism; and pollution andenvironmental protection. Colorillustrations are provided throughoutthe texts, and a summary and exercisesfor the students are provided at the endof each of the 108 topic chapters. Analphabetized glossary of terms isappended to each volume. (w2)

0061

Health Instruction framework forCalifornia public schools : preschoolthrough young adult years / CurriculumFramework Criteria Committee on Health.(Sacramento) California Dept. ofEducation 1978. 72 p. Bibliography: p.68-69. (NAL Call No.: RA440.C3 F&NE-3609).Abstract: A curriculum frameworkproviding guidelines for healthinstruction in the California publicschool system focuses on the student'sdevelopment of self-awareneSs, abilityto make decisions, and health action.The framework represents a plan withinwhich local districts can developcourses of study in health education.and from which health instructionalmaterials may be selected. It alsoprovides a basis for developinginservice training programs in healtheducation. The role of healthinstruction in the curriculum and therelation of health to other academicSubject areas are explored. GoalS and aphilosophy of health education aredefined. These content areas of healthInstruction are presented personal,family, mental, emotional, consumer,community, and environmental health;nutrition; use and abuse of substances;

12

diseases and disorders; and accidentprevention and emergency healthServices. Within each area, concepts andobjectives for 5 developmental levels ofstudents (preschool, early childhood,preadolescent, adolescent, and youngadult) are outlined.

0062Healthworks : a health and nutritioncurriculum.(Sudbury, Mass.) Sudbury Public Schools(19817). NET funded. 422 p. ill. ; 30cm. (NAL Call No. RA440.5.H43 F&NB-3398)Abstract' A health and nutritioncurriculum for kindergartev throughfourth grade children integratesparticipatory activities and exploreshealth and nutrition issues within basicsubject areas of language arts, math.social science, and science. Designatedconcepts are highlighted at each gradelevel and are seouential. All unitsprovide suggested activities, notes andadditional resources. supplementarynutrition information, and worksheetsOs)

'.)06 3

The heart connection : a specialty menuwith nutrition education materials /developed by Hannelore Dawson, SylviaMarple.Dawson. Hannelore. ; Marple, Sylvia.Durham. N.H Nutrition at Work 1981. NETfunded. 1 portfolio with enclosures

.

ill. ; 30 cm. (NAL Call No. TX364.D393F&N E-3973)Abstract The activity packet isdesigned to stimulate interest and totalschool involvement, in a program showingthe connection between a healthy heart,diet and physical activity based on theNational Dietary Goals. Included is aspecialty menu (reduced fat, calories,salt, increased fiber). quantity recipesfor its preparation, decoratingsuggestions. seven task cards, classroomactivity ideas, a parent letterdescribing the child's participation andobjectives of the program and a briefresource list. Task cards may be used atseveral grade levels by individuals orgroups and consist of projects such asan aerobic exercise contract, evaluatingthe type and amount of fat n the diet.label reading for sodium andcarbohydrate content and adapting thepresent diet to conform to the DietaryGoals. (is)

0064Hollywood creature feature a specialtymenu with nutrition education materials/ developed by Hannelore Dawson, SylviaMarple, Anne Wetherell.Dawson, Hannelore. ; Marple. Sylvia.;Wetherell, Ann Durham. N H Nutritionat Work 1980. NET funded 1 portfoliowith enclosures . ill. ; 30 cm. (NALCall No.: TX364.0394 F&N E-3971).Abstract Variety in food selection isthe emphasis of the Creature Featurespecialty menu and nutrition educationpacket for elementary schools. Classroomactivities and task cards offer studentsthe opportunity to integrate nutrition

46

learning with other academic activities.A brief resource list is included. Aspecialty menu. 100 portion recipes,production notes and cafeteriadecorating ideas are provided for foodservice personnel. The letter to parentsencourages them to help their childrenchoose l'oods from the Basic Four foodgroups and provides a nutritiousbeverage and snack recipe. (js)

0065How to avoid eat it, it's good for you :

a parent's handbook of nutritionawareness and activities forpre-schoolers / developed by MadeleineK. Pugliese; illustrated by Gerilynn B.Shapiro.Pugliese, Madeleine K. : Shapiro.Gerilynn B. (Boston. Mass. SimmonsCollege 1980?). NET funded. 25 leaves .

ill. ; 28 cm. Bibliography: leaf 24.(NAL Call No.. TX364.P845 F&N E-4014).Abstract: A parent's handbookcompliments concepts and activities in"Nutrition and All That Jazz". Rationalefor early childhood nutrition education.nutrition and consumer productinformation, learning activities, snacksuggestions, resource materials andrecipes are included. Some activitiesare identical to those in the teacher'shandbook. The booklet is printed inEnglish. Spanish and Chinese. (js)

0066How to cover nutrition with NETbookcovers.(New Jer(sey distributed thru your localEducational improvement Center 16607).NET funded. (4) p. ill. : 28 cm. + 2folded posters (43 x 56 cm. folded to 28x 22 cm.). (NAL Call No.: TX364.H645 F8NE-4041).

Abstract: Bookcovers feature foods from5 food groups. Foods are drawn in blackink and may be colored. An accompanyingfolder suggests nutrition educationactivities for elementary and secondarystudents using the bookcovers. (js)

0067How your body uses food / by AlbertPiltz ; transcribed in English brailleby Kyle Winston Sherrill.Piltz. Albert Baltimore, Md. BaltimoreBraille Association 1981, c1960.Originally F 5lrshed Chicago : NationalDairy Council, 1960 -"Booklet B007-21.-FNIC has print ed. LB1587.N8N3 F8NE-1202 50 leaves of braille brailleill ; 29 x 30 cm. (NAL Call No..TX355.P53 1981 F&N 8-3511).Abstract: This booklet in brailleaddresses 10 to 12 year-olds in thesecond person in order to personalizethe basic nutrition informationpresented. It answers the question,"what are you". on variouu levels,beginning with the molecular and movingup to the organic, pointing out the usesand needs for food at each level. Thelast chapter tells about the foods theastronauts eat and about the researchbeing performed to discover ways offeeding future space travelerS on longervoyages.

13

0068The hungry world / Elaine Israel.Israel, Elaine. New York Julian Messner1977. Includes index. 64 p. ill. (NALCall No.: H09000.5.182 F&N C-2268).Abstract: In an effort to help childrenunderstand the world food problem,photographs and descriptions depictmalnourished people, antiquated farmingmethods, worn out croplands and workingmedical teams. The underlying causes ofhunger are explained, as well as theprograms designed to alleviate it andthe associated problems. The GreenRevolution, which resulted from researchby Dr. Norman Borlaug on new types ofhigh-yielding wheat, corn, end rice, hasdone much to increase food production inmany parts of the world, but furtherefforts are needed to find new foodsources, such as fish or kelp farms.

0069Idea book for nutrition education,preschool-grade 3 / Indiana Dept. ofPublic Instruction.(Indianapolis) Indiana Dept. of PublicInstruction 1981. 59 p. Bibliography: p.57-59. (NAL Call No.: TX364.I3 F8NE-3713).Abstract: Child-centered activities,designed to incorporate nutritioneducation into the existing curriculumfor primary grades are described. Foodand nutrition projects reinforcelanguage and math development, socialstudies, science, and art. Seasonalactivities coincide with and complementholiday themes. Food week ideas suggestactivities related to specific foodgroups fruits, vegetables, dairyproducts, meat, bread and cereal. Snackideas, a resource list with addressesand prices of materials recommended inthe text, and an annotated list of filmsand videotapes available through theIndiana Dept. of Public Instruction alsoare given. (js)

0070Integrated nutrition education andtraining, ages 3-8 / Illinois StateBoard of Education.: Sims, Millie. Springfield IllinoisState Board of Education (1980?). NETfunded. 81 p. ill (NAL Call No.TX364.I55 F8N E-3596).Abstract' Teachers of preschool and thelower elementary grades will find basicnutrition information and ideas for itsincorporation into classroom studies ina curriculum guide revolving around thebasic 4 food groups. The learningactivities are primarily cookingprojects, but they are related toreading, writing, verbalization, andarithmetic skills Suggestions areincluded for introducing related topics,such as telling time, sanitation, andcareers. The recipes are color coded in4 sections, with supplementaryinformation on nutrition, preparation,parent involvement activities, andcurriculum integration ideas.

47

0071Integrated nutrition education andtraining, ages 9-12 / Illinois Stateboard of Education.Springfield Illinois State Board ofEducation (1980?). NET funded. 65 p. :

ill. (NAL Call No.: TX364.I56 FINE-3597).Abstract. Ways of integrating nutritionconcepts into math, social studies,language arts and science activities inthe intermediate grades are presented ina teacher's curriculum guide. Basicnutrition information includesdiscussions of the dietary guidelines,the five food groups, important nutrientsources and functions, and theRecommended Dietary Allowances.Instructions for each classroom activityInclude the time and materials needed.the objectives of the activity, methodsof accomplishing the objectives, andsuggestions for further discussion.Learning reinforcement is fosteredthrough games and worksheets.

0072Introducing nutrition.

Saskatchewan.; Health PromotionBranch. Regina, Sask. SaskatchewanHealth Promotion 1981. Resource booksfrom kindergarten thru division I, yearIII. 4 v. : ill. ; 28 cm. Includesbibliographical references. (NAL CallNo.: TX364.I57 1981 FIN E- 4257 - -E- 4260).Abstract: Five concepts used to teachnutrition (in conjunction with health)to Canadian children are presented forkindergarten (K) through Division I(Grades 1-3). Concepts are taught by useof learning objectives which increase indifficulty by grade level. The formatalso consists of a pre-test, post-test,teacher notes, resource materials,discussion ideas, suggested activities,and supplementary sheets. The book isdesigned for teachers who do not haveextensive nutrition knowledge. (kbc)

0073Iowa nutriphonics final report, section18, grant agreement no. 59-3198-9-71/submitted by Eleanor Hunsley,coordinator, NETP.Hunsley, Eleanor. Des Moines, Iowa?Child Nutrition Programs Division, IowaDept. of Public Instruction?, 1982.February 22, 1982.". 1 v. (various

pagings) . ill., forms : 29 cmBibliography: leaf 15. (NAL Call No.DNAL TX364.H8).Abstract: The development of educationalpackages to teach nutrition concepts topreschool children, and accompanyingevaluation instruments. are describedfor an ongoing project called IowaNutriphonics, sponsored by the ChildNutrition Programs Division of the IowaDepartment of Public Instruction.Educational materials were developed bythe Southwest Iowa Learning ResourceCenter in response to 3 nutritioneducation needs assessment surveyconducted in child day care centers inIowa. Topics include food shopping.sources of food, food and dental health,what do you eat, senses, eating out,breakfasts, snacks, sandwiches, juices,

14

milk, meats, vegetables, candy and gum.Concepts were incorporated into stories"told" to the children by puppets.Educational packages alos included"talk-with-me" books, "show-me" books,and an activity folio. A user's manualprovides guidance for maximumutilization of the program. Food choicebehavior evaluation instruments (i.e.The Free Choice Snack, The PicturePotluck) were developed. Educationalpackages and testing instruments werefield tested in ten day care centers inIowa. Specific components ofNutriphonics that are described Include:1) project background and previousprogress, 2) administration of theproject contract, 3) goals andobjectives, 4) development of teachingpackages and evaluation Instruments, and5) field testing of the packages andtesting Instruments. Appendices presentthe contract proposal, staff assignmentsand credentials, package concepts,instrument development procedures, finaltesting Instruments and evaluationsummary. (ale)

0074Junk food--what it is, what it does /Judith S. Seixas ; illustrated by TomHuffman.Seixas. Judith S. ; Huffman, Tom. NewYork Greenwillow Books c1984 47 p. .

ill. ; 22 cm. -. (NAL Call No. TX370.S41984 FIN C-2691).Abstract. A primer for youngstersillustrates the heath pitfalls andnutritional shortcomings of excessivejunk food consumption. Junk food is foodthat, while possibly attractive andappetizing, is high in calories and lowin nutrients. Such foods often provideexessive intakes of sugar, fat, salt,and chemical additives. Nutritioussnacks and junk food snacks arecontrasted calorically andnutritionally, and basic information onthe foods the body needs and how theymake the body function normally isbriefly discussed. A junk food quiz isincluded. (wz)

0075Kid tested menus with kitchen andlunchroom techniques for day carecenters /by Gene E Deacon -.

Deacon, Gene E North Wilkesboro. N.0Gold Crest Publishing, 1981. Iv, 93 p22 cm. (NAL Call No. DNAL FNC TX931.D4FIN C-2772).Abstract. This monograph is designed toaid day care operators to plan menus tomeet the nutrition needs of children 1

to 14 years. Each menu Item was selectedand "kid tested" for "kid appeal."Recipe selection criteria Includes easeof preparation and cost control.Suggestions are given for combiningclassroom and lunchroom activities.Recipes to guide 40 portions areclassified as main courses andgo-togetheris, vegetables and salads,desserts and snacks. The final chapteris devoted to general information usefulto the cook. ladle/scoop sizes,measuring equivalents, can sizes andyields and sample menus. (emc)

4C

0076Kids in the kitchen yummy recipes,nutritious, fun foods for home andschool; specially designed for youngcooks /developed and compiled by NellieEdge ; lettered and illustrated by PlerrM. Leitz.Edge, Nellie. : Leitz; Piers M. PortAngeles, Wash. : Peninsula, c1975.Formerly published under title:Kindergarten cooks.- Includes index. 167p. : ill. ; 28 cm. (NAL Call No.: ONALjTX652.5.E3).Abstract: Children can learn in so manyareas from cooking increasedvocabulary, math skills, food scienceant' chemistry, improved muscle controland coordination, and reading skills.This cookbook is intended for teachersand parents to use with children.Recipes are included for no-bakegoodies, baked products, fruits andvegetables, and other fun foods. Everystep in each recipe is illustrated, andthe entire book is hand-lettered. (as)

0077Las trips comidas del dfa = The threemeals of the day / Niltza M. Olais.Clain, Niltza M. Mesa, Ariz. MesaCommunity College 1978. 12 leaves : ill.(NAL Call No.: TX355.04 F&N E-3535).Abstract A Spanish poem provides thetext for this illustrated chilren'sstory designed to help the Spanishspeaking child learn how to read. Thestory concerns the foods that the boy.Panchito, eats for the 3 meals of theday. There is orange and apple juice,eggs, sausage, grapes, bananas, andtoast with butter and jam for dessert.For lunch Panchito has salads, tacos andenchiladas. At dinner, a hungry Panchitoeats fruit, cantaloupe. watermelon,tortillas, beans, tostadas, andtaquitos.

0078Learning experiences in nutrttion /Milpitas Unified School District,Nutrition Education Project.Milpitas. Calif. The District c1279. NETfunded. 4 v. (loose-leaf) ill. ; 30cm. (NAL Call No.: TX364.L45 F&NB- 3375 -78).

Abstract. A 4 volume nutrition educationPackage provides classroom studentlearning activities, supplementalexperiences, staff inservice materials.and parent learning and involvementprograms. The curriculum series providesexperiential nutrition education lessonplans for elementary students focusingon : the basic four food groups, healthysnacking. food attitudes and habits.Each lesson plan indicates the topic.activity, grade level, approximatelength of session, appropriate groupsize, performance objectives, andsuggested follow-up activities.Worksheets, answer keys and patterns areincluded. "Multicultural Experiences inNutrition" emphasizes crops and foods ofworldwide cultural groups. The staffinservice curriculum provides workshopsWhich introduce the curricula.introduce, and update basic nutritionknowledge. The parent education module

15

provides one hour lessons based onconcepts included in the schoolcurricula. (JO

0079Learning from cooking experiences / byThelma Harms.Harms, Thelma. Menlo Park, Calif.Addison-Wesley Pub. Co. 1981. ATeacher's guide to accompany Cook andlearn (C-2244) -Includes index torecipes. 62 p. : ill. Bibliography. p.51-62. (NAL Call No.: TX652.5.H32 1981F &N C-2245).Abstract: Cooking as a learning activityis presented for teaching nutritionconcepts, cultural differences, languageskills, health and safety practices, andmathematical relationships; teacherpreparation is very important inmaximizing these learning possibilities.Directions on the use of pictorial,sequential, single portion recipesencourage an organizational processwhich includes space, time, cost.materials, tools, and safetyprecautions. Suggestions are includedfor extended learning projects such ascamping at school, growing sprouts, andfor involving parents.

0080Let's cock at Holmes target nutrition,nutrition education tactics /created andprepared by Angela Lettuce Croce,Patricia Hope ; recipe tested by thestudents of Holmes Elementary School. -.Croce. Angela Lettuce. ; Hope, Patricia.San Diego, Calif. . San Diego CitySchools, 1980. NET funded.- "Publicationno. I-B-80-20."- "Grades Pre- K -6, ". Ili.28 p. . ill. ; 28 cm. (NAL Call No.:DNAL FNC TX364.C748 F&N E-4469).Abstract: A recipe book presents ideasto teach individualized cookingexperiences in the pre-K-6 classroom.Twenty-two recipes were prepared andtested at Holmes Elementary School. Therecipes, which are designed to teachtDth cooking and reading skills, containa number of 1-step sentences. Linedrawings illustrate recipe ingredientsand what is to be done with them (s.g

.

whole and sliced tomatoes are showntogether). The instructions can be usedwith or without the illustrationsActivity guides with nutrition lessonsfor specific grade levels have beendesigned to accompany the recipes. (kbc)

0081Let's taste fruits and vegetables : theABC's of using fruits and vegetables asan integrated part of early childhoodcurriculum / prepared by PriscillaNaworski.Naworski. Priscilla. (Vallejo, Calif.)Vallejo Unified School District (19787).N:T funded -"Vallejo School DistrictDissemination Project. -Loose-leaf. 55p., (48) leaves : ill. : 30 cm. -.

Includes bibliographies. (NAL Call No.:TX364.N394 F844 B-3201).Abstract: A collection of activities,developed to encourage preschoolchildren to identify, handle, and tastefruits and vegetables, provideshistorical background, nutritional

49

information, stories, activities, andother suggested resources. Activitiesmay be integrated into art, science,story time, language time, or musicstudies. Coloring sheets with a drawingof each item includes nutritioninformation for parents. *Munch Bunch"stickers are provided to reward childrenwho taste new vegetable, or fruits. (js)

0082Library lunch : a specialty menu withnutrition education materials /developed by HabbelOre Dawson, SylviaMarple.Dawson, Hannelore. ; Marple, Sylvia.Durham, N.H. Nutrition at Work 1981. NETfunded. 1 portfolio with enclosures :

ill. ; 30 cm. (NAL Call No.: TX364.D395F&N E-3972).Abstract: The activity packet includes aschool lunch specialty menu, recipes,individual or group task cards.classroom and cafeteria activities andsupportive materials designed toencourage students to use a variety ofreading materials to learn about foodand nutrition. Task cards, to be used inany sequence by individuals or groups.provide activities which encourageincreased food awareness, deal withattitudes about food and teach nutritionfacts. Each suggests at least onefiction or non-fiction book to read anda follow-up discussion or activity. (js)

0083Little chef / by Theresa Wong, RozaneMoon (and) Cheerfield Wong.Wong. Theresa. ; Moon, Rozane; Wong,Cheerfield. San Francisco ChinatownCommunity Childrens Center 1980. 83 1.ill. (NAL Call No.: TX652.5.W6 F&NB-2977).Abstract: Food preparation and cookingexperiences for small groups ofpreschool children supplement nutritionknowledge and encourage wise foodchoices, social interaction, languagearts skills, motor development and safefood handling. Ten recipes provideindividual step-by-step direction cardswith simple illustrations. (js)

0084Living & teaching nutrition : inservicetraining guide/training module for Childcare staff and parents / editors, ElaineCassarly McLaughlin, Nancy Goldsmith,Peter Pizzolongo.McLaughlin, Elaine Casserly.;

Goldsmith, Nancy.: Pizzolongo, Peter.College Park, Md. Head Start andResource Training Center. University ofMaryland, University College 1983. NETfunded -"University of MarylandUniversity College Conferences &Institutes Program.". i v. (variouspagings) : ill. ; 28 cm. Includesbibliographies. (NAL Call No.: TX364.L541983 F&N E-4261).Abstract: Nine sessions of a workshoptraining guide on nutritional aspects ofchild care are outlined. Session topicsinclude: dietary guidelines forAmericans: US food attitudes and habits;Choosing nutritious foods economically;fresh fruits and vegetables; excess

i6

sugar and dental caries; planning menusand Snacks; family-style eating; andcooling experiences: and nutritionactivities for young children. The 9sessions present basic nutrition factsthrough background information,activities, and supplemental materials(e.g., audiovisuals). Numerousflipchurts and handout masters assist inproviding nutrition education to bothoperating staff of child care centersand parents. (wz)

0085Make it, eat it : you are what you eat.(Columbus. Ohio) Ohio Dept. ofEducation. Nutrition Education andTraining Program (1982). NET funded-"Being revised 6/82.". 4 leaves : ill.28 cm. (NAL Call No.: TX652.5.M29 F&N

E-4047).Abstract. Ideas drawn from children'scookbooks describe edible creations(i.e.. face sandwiches. walking salads.animal shapes) using primarily fruitsand vegetables. Food-related scienceexperiments explore taste, and smell andillustrate evaporation and osmosis. (Js)

0086More than mud pies a nutrition educationcurriculum for 3 to 5 year olds in daycare centers and preschools /Mile HighChild Care Association and the ColoradoChild Care Coalition ; written by SallieC. Ruhnka ; illustrated by Judith A.Herds ; produced by CGE Services, Inc.

Ruhnka, Sallie C. ; Herds, 'Judith A.Denver Colorado Department ofEducation. 1980. NET funded. iv, 105 p.

ill. ; 28 cm. Bibliography: p.103-105. (NAL Call No.: DNAL FNCTX364.R78 F&N E-4470).Abstract: A curriculum guide forpreschool and day care center staffprovides guidelines for teachingnutrition principles to preschoolchildren. A total of 52 lessons (usuallyeach is on a single page) are dividedinto seasons. months, and weeks.allowing the teaching staff to start atany point in the yearly calendar. Thelessons are proceeded by 5 preliminarylessons personal cleanliness andhealth. 4 basic food groups, measuringmethods, kitchen safety, and reading arecipe. Each lesson includes anobjective, a suggestion for parentinvolvement. and directions for theactivities. Nutrition information,recipes and games are given thoughoutthe guide. Data on nutrition needs ofpreschoolers. USDA child care foodorczram nutrition requirements, a samplechild care program menu, and cookingskills and abilities of preschoolersgrouped by age, are appended. (wz)

0087The mustard seed : a nutrition educationcurriculum guide for preschoolers andkindergarteners / by Theresa Wong,Rozane Moon (and) Cheerfield Wong.Wong. Theresa. ; Moon. Rozane; Wong,Cheerfield. (San Francisco) ChinatownCommunity Children's Center 1980.Sections of text in Chinese -NET funded.

206 1. : ill. Includes bibriographies.(NAL Call No.: TX344.W63 1980 FME-3717).Abstract: A nutrition educationcurriculum guide, for children 3-5 yearsof age, is divided into seven colorcoded categories: creative activities,flannel graph stories, games, puppetshows, cooking activities, songs andresource lists. Activities are designedto meet the 12 nutrition objectives ofthe California State Department ofEducation; may be Implemented over a oneto two year period; and reinforce skillsin 8 learning areas: motor development,social development, language arts,science, health and safety, music,mathematics and art. Each activity listsan objective, optimal group size, timeand materials required, procedure andsuggested enrichment activities.Patterns for games and activities areprinted on heavy duty paper. (js)

0088My activity book on fruits of the VirginIslands / writer Ruth Noolanaar;produced by Project Introspection,Division of Curriculum 8 Instruction.Moolenaar, Ruth. (Charlotte Amalie, St.Thomae, V.I.) Dept of Education 1980.NET funded -Prepared for pupils ofgrades K-2. 22 p. : ill. ; 28 cm. (NALCall No.: TX558.F7M66 F&N E-4109).Abstract: A coloring book illustratesand provides information on fruitsindigenous to the Virgin Islands. Thefirst half describes the types offruits. where they are grown, and theiravailability. The second half of thebooklet provides descriptive riddlesabout the fruits and space for the childto draw and color the item. (js)

0089The N.E.W. rainbow of resources book /the Nutrition Education Workgroup,Hampshire Educational Collaborative.Northampton, Mass. The Collaborative(1980?). NET funded -Companion to TheN.E.W. blue book on nutrition activities(TX364.N397 F&N E-3989). 25 leaves :

ill. ; 28 cm. Bibliography: leaves(1)-4.Filmography: leaves 5-9. (NAL CallNo.: Z5814.F7N2 F &N E-4015).Abstract: A nutrition resource guideprovides an annotated list of books andfilms, names and addresses of o-osourcepeole in Massachusetts, resourcecenters, booklets and kits, posters andfield trip possibilities. It issuggested as a companion to the N.E.W.Blue Book of Nutrition Ac' vities andmay by used by teachers. students,foodservice personnel and communitymembers. (is)

0090The New blue book on nutritionactivities.Northampton, Mass. Hampton EducationalCollaborative (1980?). NET funded-Companion to The N.E.W. rainbow ofresources book (Z5814.F7N2 F &N E-4015).65 leaves : ill. ; 28 cm. (NAL Call No.:TX364.N397 F&N E-3989).Abstract: Activities and lesson plansdeveloped by teachers of the Nutrition

17

Education Workgroup (N.E.W.) for grades2 through 12 relate nutrition educationto current curriculum subjects. Formatand content of lesson/outlines vary.Sample classroom materials (handouts,tests. worksheets) are provided. TheN.E.W. Rainbow of Resources Book may beused as a companion to this activitybook. (js)

0091Nurition education, grades K-3 / A.Bedworth.

Bedworth, Albert E. Albany, N.Y. StateEducation Dept. 1979. 62 p.Bibliography: p. 48-57. (NAL Call No..TX364.N45 F&N C-2043).Abstract: Teachers of kindergartenthrough third grade can use this guideto develop curricula at the schooldistrict level and to prepare dailylesson plans for nutrition education.Bread nutritional topics are dividedinto subtopics and have terminal andenabling objectives. Each topic haslearner activities to help studentsachieve enabling objectives, and teacherinformation on how to conduct theactivities. Key concepts, gradeplacement evaluation, and suggestionsfor learner comprehension evaluation areincluded. Topics cover sources and usesof food, eating pattern influences, andfood advertising. Teaching aids andnutrient values of some foods are alsogiven.

0092Nurture / Nancy Nikkei ... (et al.).

Nikkei, Nancy.& NutritionUnderstanding Received Through UpdatedResourceful Education. Bakersfield,Calif. Bakersfield College 1981. NETfunded. (3) v. Includes bibliographies.(NAL Call No.: TX364.N882 F&N 8-3041-3).Abstract: A 3 volume set providesnutrition education lesson plans forcognitive, affective and psychomotorlearning of preschoo, children. Lessonsare sequential and encourage rationalfood choices which will promote lifelonggood health and well being. Forty-fivelessons, based on concepts of theCalifornia State Health Framework aredivided into 12 basic preschool topics.animals, Basic Four, careers, colors andshapes, communication. family, healthand safety, people of the world,seasons, senses, snacks, and specialoccasions. Each lest..bn consist of amotivational opener (song, story, poem,etc.), class activity, supplementalteacher information, evaluation,vocabulary words and enrichmentactivities. The activity guide providesadditional resources divided accordingto games, recipes, songs, stories andpatterns. The parent guide providesadult group activity--lesson planscovering nutrition, food preparation,food sanitation and consum-r education.Worksheets, recipes, game descriptionsand supplemental information sheetsaccompany lessons. (js)

51

0093Nutrition activities in Spanish /COssonwealth of Puerto Rico, Departmentof Education, Office of School LunchroomDivision. Spanish.Hato Rey, P.R. Commonwealth of PuertoRico, Dept. of Education, Office ofSchool Lunchroom Division (1981?). Textin Spanish -Includes rebus, crosswordand word search puzzles -NET funded. (8)leaves : ill. : 28 cm. (NAL Call No.:TX364.N773 F&N E-4061).Abstract: Nutrition activities inSpanish include a rebus, crossword andword search puzzles.

0094Nutrition adventures for kids in Kansas: grades K-3 / (Susan Davis ... at al.).Davis. Susan. (Manhattan, Kan.) Kansas

State University, Dept. of Foods andNutrition. College of Home Economics(19817). NET funded -"A series of fouraction-packed nutrition activityfolders.". 4 folded sheets (4 p.) ; 30cm. Includes bibliographies. (NAL CallNo. TX364.N775 F&N E-4421).Abstract. Four nutrition activityfolders each deal with a separate topic:breakfast, dental health, snacks, orgrowth and energy. Within each folder isthe rationale for the topic (briefbackground information), two majorconcepts and four or more objectives onwhich the suggested activities arebased. Activities consist of foodpreparation, demonstration, discussionor songs and may be reinforced bydiscussion questions following eachactivity. The back page of each folderlists additional resouces; nutritioncurricula and textbooks for elementaryteachers and nutrition and cook books toe mphasize the topic. (js)

0095Nutrition and all that Jazz : anutrition handbook for preschoolteachers / developed by Madeleine KPuglia's; edited and illustrated byOerilynn S. Shapiro.Pugliese, Madeleine K. ; ShAdiro,Gerilynn B. (Boston, Mass. SimmonsCollege 1980?). NET funded. (41) leaves: ill. ; 28 cm. Bibliography: leaves(40-41). (NAL Call No.: TX364.P846E-4007).Abstract: A handbook for preschoolteachers explains the necessity fore arly childhood nutrition education andprovides activities in the followingcontent areas: Science, LanguageArts/Reading Readiness. Mathematics.Social Studies and Art. Lesson planslist applicable concepts or topics fordiscussion. suggested activities, somebackground nutrition information, ande nrichment activities. Suggestions forfield trips, tasting parties and parentinvolvement also are provided. Aresource list includes both Spanish andEnglish materials. (js)

18

0096Nutrition and fitness for outdooreducation / developed by IndependentSchool District No 276, Osseo,Minnesota; in cooperation with the staffand facilities of Elm Creek ParkReserve.(St. Paul. Minn. Minnesota State Dept.of Education 1980.). NET funded. 124leaves : ill. ; 28 cm. + 9 mountedphotos (i2 x 18 cm.) in pocket. (NALCall No.: TX361.A8N79 F&N B-3405).Abstract: Seven lesson plans andaccompanying videotapes guide studentsin developing skills for outdoor livingand integrate nutrition into physicaleducation, science and health. Unitlessons and classroom activitiesculminate in a day trip of hiking at anature center. Each lesson plandescribes objectives and videotapecontent and provides informationalhandouts, activity/worksheets and pre-and post-telecast teaching suggestions.Lesson topics include: wild edibles.packing a pack, hypothermia (survivalskills), nutrition and fitness foroutdoor recreation, and firebuilding andsafety instructions. Nine mounted colorphotographs are included which identifysome edible and poisonous plants. (js)

0097Nutrition and science, an integratedcurriculum for grades K-6 / LynetteKarls and S. Jane Voichick.Karls, Lynette. ; Voichick, S. Jana.Madison Wisconsin Dept. of PublicInstruction (1977). NET funded. 205leaves. Bibliography: leaves 190-205.(NAL Call No.: TX364.K34 F&N B-2786).Abstract: Good eating habits must beformed early if youngsters are todevelop positive attitudes about foodand its relationship to good health.With this as its goai. a curriculumguide provides teachers with acoordinated plan for integratingnutrition education into the elementaryscience curriculum. The first part ofthe manual reviews concepts andobjectives of the science curriculumcurrently taught in Wisconsin elementaryschools. These are divided by subjectarea: Earth Science, Physical Scienceand 4 topics in Life Science (Anatomyand Physiology, Botany, Ecology andZoology). An integrated nutrition andscience curriculum follows. Unitssuggest nutrition objectives andactivities to be used whenever selectedscience concepts or objectives aretaught. These are listed for each gradelevel, K-6. Appendices provideadditional nutrition information andresources for teachers.

0098Nutrition and you : a nutritioneducation program for children in theprimary grades / developed by Kenneth W.Radigan ... (et al.).: Radigan, Kenneth W. Santa Monica,Calif. CBS Educational Publishingdistributed by BFA c1979. 3 v. 111. ;

28 cm. (NAL Call No.: TX364.N7768 i979F&N E-4194--E-4296).Abstract: Teacher's annotated nutrition

rr

education manuals for grades 1. 2, and 3each contain at least 28 lesson plans.(Students have accompanying workbooks).Lessons for succeeding grade levelsincrease in sophistication and Contentdifficulty. Each lesson plan intrOduCeS,reinforces and reviews a subject;provides behavioral objectives; listsmaterials needed and describes theprocedure (how the teacher shouldpresent the information plus a correctworksheet for ease in verifyinganswers). Nutrition fact sheets areincluded in the addenda. (kbc)

0099Nutrition and you : a nutritioneducation program for children in theprimary grades / developed by Kenneth W.Radigan ... (et al.).; Radigan. Kenneth W. Santa Monica.Calif. CBS Educational Publishingdistributed by BFA c1979. 3 v. : ill. ;

28 cm. (NAL Call No.: TX364.N7767 1979F&N E-4297--E-4299).Abstract. A series of 3 nutritioneducation workbooks designed forelementary students in primary gradesare presented. (A teacher's seriesaccompanies and provides instructions).The workbooks contain puzzles, wordgames, riddles, fill-in the blanks.which can be completed by the studentsand colored-in at the same time. Eachbook is more sophisticated. The focus ison school lunch, eating nutritiousfoods. making proper food choices, andhow foods provide health and fitness.Key nutrient characters from FDA's filmnn nutrition labeling are incorporatedinto the workbook. (kbc)

0100Nutrition and you in a month or two : anactivities book for grades K-4 /developed by the staff of the PlainsSchool.Northampton, Mass Hampshire EducationalCooperative (1981?). NET funded. 48leaves ill. (some col.) ; 22 x 28 cm.- Bibliography. leaves 43-47. (NAL CallNo TX364.N777 F&N E-4009).Abstract. School staff members organizedand developed existing materials andresources into month long nutritioneducation units for grades K-4.Activities were designed in accordancewith the US Dietary Guidelines andstress 4 themes' importance of a goodbreakfast, healthy snacks and snacking,dental health through good nutrition,and the school lunch programKindergarten activities center on foodtasting experiences and include rhymes,stories, procedures for activities andrelated curriculum -eased activities.Grade 1-3 activities integrate nutritionstudies into basic curricula and grade 4lesson plans and student activities areplanned around the Mulligan Stew programof films. Additional resources arelisted for each grade level. (js)

19

0101Nutrition education : lessons &activities / Florida State University.(Tallahassee, Fla.) The University 1980.NET funded. 1 v. (loose-leaf) : ill. ;

30 cm. (NAL Call No.: TX364.N79 1980 F&N8-3393).Abstract: A draft of Florida's "BasicSkills Approach" nutrition educationcurriculum includes earning activitiesdesigned to teach nutrition whilereinforcing basic skill subject areasfor grades K-6. Divided according tograde level, each unit consists of alist of resources needed for eachactivity (instructional aids, food itemsor equipment), at least five classroomactivities each indicating the conceptto be taught, behavioral objectives,brief background material, andprocedures for acti lities. An additionalsection provides material, schoolwideprojectS which involve the community andparentS in student nutrition education.These activities include: ethnic foodtasting, gardening, a bulletin boardcontest, newsletter and plate wastesurvey. (js)

010:.

Nutrition education and trainingcurriculum materials / State Board ofEducation, Illinois Office of Education.Springfield, Ill. Dept. of LEA Services1979. NET funded. 31 p. ; 28 cm. (NALCall No.: 25814.F7N88 E-3845).Abstract: Nutrition education resourcematerials are listed according to thetype of material available. Audiovisuals(movies, filmstrips and videotapes),published text materials onhealth /nutrition and curriculum guidesare listed, each with a description ofthe target audience grade level, thesource, price and description ofcontents. Author, publisher and priceinformation are provided for sections onteacher reference books and cookbookS.and journals in nutrition education.Addresses for sources of free andinexpensive materials as well atteacher-created materials and games alsoare given. (js)

0103Nutrition education and trainingprogram. -.Benicia, Calif. Benicia Unified SchoolDistrict, c1980. "California NutritionEducation & Training Program."- "BeniciaNutrition Education and TrainingProgram." -- p. 1. 1 v. (variouspagings) : ill. ; 30 cm. Includesbibliographies and Indexes. (NAL CallNo.: DNAL TX364.N8).Abstract: Extensve information andguidelines about nutrition education arpresented in this set of manuals Thisnutrition education program wasdeveloped by the Benicia Unified SchoolDistrict of Benicia, California. Theprogram is designed to increasenutrition knowledge. develop positivefood habits, and encourage nutritiousfood selections. This set of manualsincludes: a coordinator's component;parent component; teacher manual; andcurriculum guides for first through

53

third grade, tot. th through sixth grade.and kindergarden. Diagrams, exercises.and sample charts are included. (wp)

0104Nutrition education, choose well, bewell : a curriculum guide for preschooland kindergarten.Sacramento, Calif. California StateDept. of Education 1982. NET funded. 198p. in various pagings ill. ; 28 cm.(NAL Call No.: TX364.C473 F&N E-3490).Abstract: A curriculum guide forpreschool and kindergarten teacheschildren by using positive dailylunchroom experiences. These arereinforced by appropriate classroomactivities. The value of a nutritionallyadequate diet is presented. Thecurriculum is divided into 2 chapters.Chapter 1 introduces the reader to thecurriculum, and examines its goals andorganization. Instructions on use areprovided. The role zq nutritioneducation and its relationship to healthare explained. Parent. community. andfoodservice involvement, and teachingstrategies are discussed. Chapter 2contains 17 lessons. These lessons aredesigned to help students learn to makenutrition-related decisions. Proceduresand necessary instructional materialsfor :ach lesson activity are provided,alcw; with an objective, and some keyfacts. Six appendices are included,which cover such topics as proficiencylevels for nutrition education,classroom food experiences, holidayfoods, contact people and foodservicedirectors, and student materials whichcontain worksheets, puzzles, and games.(kbc)

0105

Nutrition education, choose well, bewell : a curriculum guide for theprimary grades.Sacramento California State Dept. ofEducation 1982. NET funded. 260 p. invarious pagings : ill. : 28 cm. (NALCall No.: TX364.C474 F&N B-3407).Abstract. Nutrition education lessonplans for the Choose Well Be Well seriesare provided by oracle level as resourcesfor teachers' and other nutritioneducators helping students obtainknowledge and skills needed to make wisefood choices contributing to overallhealth and well being. Three types oflessons are provided: informationacquisition, open ended discussion andvalues awareness. Each provides adetailed description of the procedureand a list of required instructionalmaterials. Designed to help studentsattain California's Minimum ProficiencyLevels for Nutrition Education, lessonsand activity sheets may be used in theirentirety or selectively to blend withongoing curriculum or student needs.Handout, worksheet and game boardmasters are included. (js)

20

0106Nutrition education, choose well, bewell : s curriculum guide for the upperelementary grades.Sacramento California State Dept. ofEducation 1982. NET funded. 231 p. invarious pagings : ill. ; 28 cm. (NALCall No.: TX364.C475 F&N B-3408).Abstract: Nutrition education lessonplans for the Choose Well Be Well seriesare provided by grade level as resourcesfor teachers' and other nutritioneducators helping students obtainknowledge and skills needed to make wisefood choices contributing to overallhealth and well being. Three types oflessons are prr"'ided: informationacquisition, open .;-Ided discussion andvalues awareness. Each provides adetailed description of the procedureand a list of required instructionalmaterials. Designed to help studentsattain California's Minimum ProficiencyLevels for Nutrition Education,and activity sections may be used intheir entirety or selectively to blendwith ongoing curriculum or studentnewts. Handout, worksheet and game boardmas:ers are included. (js)

0107Nutrition education curriculum /ArkansasDepartment of Education. -.Little Rock, Ark. : The Dept.,1980? -1983. Cover title.- Funding

proviced by USDA, GNP, NET. Section227.37(b)(3) PL 95-166. 4 v. : ill. ; 29cm. Includes bibliographies. (NAL CallNo.: DNAL LB1587.N8A7).Abstract. A four volume nutritioneducation curriculum (K-Grade 3)designed and developed by the ArkansasDepartment of Education to assistteachers to facilitate nutritioneducation activities within existingsubject areas of instruction. Curriculumunits have been designed for easyinterpretation and utilization forteachers with or without previoustraining. The framework of all 4sections is derived from 6 majorconcepts with expected outcomes. Theseconcepts are 1) food is essential forall living things, 2) nutrition is thefood you eat and now the body uses it,3) food is made up of differentnutrients. 4) all persons throughoutlife need the sane nutrients but indifferent amounts, 5) food productionand sanitation affects food quality and6) eating is a behavioral activity whichaffect individuals socially, emotionall')and physiologically. For each concept, asub-concept, learner outcome, behavioralobjective and measurement areidentified. Learning activities,teacher, resources, supplementarymaterials and a selected bibliography isincluded for each grade level. (apl)

0108Nutrition education for retardedchildren : a program for teachers /Virginia Stewart Johnson(et al).

Johnson, Virginia Stewart. MemphisUniversity of Tennessee 1980. 183 p.ill. Bibliography: p. 26-27. (NAL CallNo. TX364.N864 F&N E-3599).

0'2

Abstract: A project to demonstrate thefeasibility and usefulness of teachingnutrition to normal kindergartenstudents and mild to moderately retardedelementary students resulted in a fullydeveloped nutrition curriculum. Itsobjectives include improvement ofchildrens' knowledge, awareness, andskills; reinforcement of learningthrough use of the school lunch program;provision of nutrition information toparents; and the training of nutritionstudents in special educationtechniques. The curriculum includesbackground information and a literaturereview, general and special teachingtechniques, an overview of the pilotproject, and a teacher's guide.Concepts, grls, and objectives aredelineated r the basic 4 food groups,with suggested dialogues, procedures,materials, activities, and evaluationtechniques. Pre- and post-testingconsist of picture identification.

0109Nutrition education for school lunchmanagers / Vicki Graf.Graf, Vicki. Boise, Id. NutritionEducation and School Food Services,Boise Independent School District 1980.NET funded. viii, 96, (2) p. M. : 29cm. Bibliography: p. (97-98). (NAL CallNo.: TX364.G71 F&N E-4010).Abstract: Lesson plans for grade levelsK through 6 (designed to be taught bythe school lunch manager and teacher)teach children good eating habits andhow to incorporate them into theirlifestyles with an emphasis on thenutritious aspects of the school lunchprogram. Lessons are color codedaccording to grade level to correspondto the Boise curriculum guide. Thelessons may be used as a completee xperience, as an introduction to anaspect of nutrition or as a follow-up toother instruction. Each lesson isdivided into 2 sections: part I, for theschool lunch manager, providesbackground information and methods forpresenting material; part II offers theteacher background and follow-upmaterials, handouts, worksheets andrecipes. An annotated list of filmsappropriate to each lesson plan isincluded. (js)

0110Nutrition education for young childrenstrategies and activities /Carole B.Whitener, Marie H. Keeling :

illustrations by Jean Bowman. -.Whitener, Carole B. ; Keeling. Marie H.Englewood Cliffs, N.U. . Prentice -Hall,c1984 "A Spectrum book."- Includesindex vii, 198 p. ill. ; 25 cmBibliography p 189- 193 . (NAL CallNo.. DNAL FNC TX364.W493 F&N E-4563).Abstract' Suggestions that caregivers inprograms that serve young children canuse to promote positive nutritionalhabits and attitudes combine nutritionaltheory with practical activitiesActivities emphasize participation andintegration of nutrition education withother curriculum goals. Initial chapterscover planning and preparing meals, and

21

background information in feedinginfants, toddlers, and preschoolchildren. Subsequent chapters coverpreparing foods with young children andrecipes and cooking activities thatintegrate many areas of early childhoodeducation. Final chapters discuss thecaregiver's partnership with parents,and examples of controversial nutritionpolicy and information problems likelyto be encountered in child careprograms. Each chapter begins byidentifying the learning objectives forthat chapter, and most chapters end witha list of review activities. Abibliography and index are included.(ch)

0111Nutrition education manual designed foruse by principals, teachers and schoolfood service managers / VPISU.Blacksburg VPISU 1979. (339) P.

: ill.Bibliography p. 325-336. (NAL Call No.:TX364.V52 F&N B-2611).Abstract: A manual to guide the teachingof nutrition education courses inschools through grade 6 providesinformation on the major food groups,vitamins and minerals, trace elements,and other important nutrients. Sixworkshop exercises are included, dealingwith nutrition and health, nutritioneducation techniques, energy andactivity patterns, food habits, foodfads, and school food servicemanagement. The final section is ateaching manual bas.2d on the concepts ofthe White House Conference on Food.Nutrition and Health. Each lesson planis based on one of the seven nutritionconcepts, and includes behavioralobjectives, learning activities,exercises, readings, referenceinformation, and visual aids. A glossaryand a list of children's books onnutrition also are included.

0112Nutrition education, manual for teachers/ Albert E. Bedworth.Bedworth, Albert E. Aloany, N.Y. State

Education Dept. 1979. 115 p. -. (NALCall No.: TX364.N44 F&N E-3317).Abstract: Nutrition information andgi lance to facilitate the learning

arience are provided in a teachers'manual for nutrition education designedto be used with companion curricu' Amguides. Teachers of primary,intermediate, junior, and senior highschool students five presented with anoverview of nutrition education, goalsto achieve, and concepts that studentsshould develop Information on foodhabits, nutrition's link to health,food's relationship to humandevelopment, diets, nutrition andreproduction, nutrition problems andpolicies. and nutrition bettermentprograms is presented. A list of sourcematerials and teaching aids, commonmisconceptions about food, and a summaryof U.S. dietary goals are included.

0113Nutrition education resource manual /The Maryland School for the Blind,Nutrition education and TrainingProject.Baltimore, Md. Maryland School for theBlind 1981. NET funded -*September1981.". 1 v. (various pagings) : ill. ;

28 cm. Includes bibliographies. (NALCall No.: TX364.N794 F&N B-3659).Abstract: A resource manual designed toprovide a sequenced and comprehensivenutrition education program for blindstudents, to help assess and developindependent living skills, and to helpprepare blind students to work in foodand nutrition related areas ispresented. There are 8 color codedchapters that each discuss a specificsubject (e.g., food awareness, factorsaffecting food choices) plus a resourcechapter. Each chapter contains suggestedareas in which to integrate the subjectmatter (e.g., language arts), theconcept, objectives, suggestedactivities, evaluation, and resources.(kbc)

0114Nutrition education supplement totextbooks (NEST).Raleigh, N.C. Nutrition EducationTraining Program, Division of ChildNutrition, North Carolina Dept. ofPublic Instruction 1980. NET funded. 1

v. (loose -leaf) : 28 cm. (NAL Call No.:TX364.N8647 F&N B-3360).Abstract: Nutrition education lessonsand activities for grade levels K-6comply with North Carolina's CompetencyGoals and Performance Indicators andhelp achieve the learning goals in stateadopted textbooks. NEST providesreferences for integrating nutritioneducation into the existing curriculumthroughout the school year. Concepts andtopics presented at each grade levelprovide a sequential process ofnutrition education. Student objectivesfor each concept are provided for thecognitive, affective, and psychomotordomain. Thirty-three lecturettes onselected nutrition topics providesummaries of the most important ideas toconvey about a nutrition topic. Learningstrategies based on these conceptsinclude stories, songs, games, and otheractivities which may include communityresources. Involvement of school foodservice personnel and parents isencouraged through the learningstrategies. Educational mediarecommended for use with each conceptare listed. (js)

0114

Nutrition education teaching guide formiddle school science teachers, or theAbsolutely last word in nutritioneducation handbook.Leonardtown, Md. St. Mary's CountyPublic Schools 1982. NET funded. 121 p.in various pagings : ill. ; 28 cm. (NALCall No.: TX364.N796 F&N E-3946).At.tract Developed by teachers, foodservice personnel and the NETfacilitator, the teaching guide outlinesactivities designed to meet Project

22

Basic and health education nutritionobjectives for 6th and 7th gradescience. The first of 6 sectionscontains suggested activities (films,worksheets, games, projects) fulfillingeach of the 8 objectives listed. Theremaining sections are supplementalappendices providing backgroundinformation, annotated lists ofresources and student handouts,worksheets and lessons to be used inconjunction with activities in theguide. (js)

0116Nutrition education through puppetry :

kit of follow -up activities for gradesK-6 / created by Marlene Radler forLifeways, consultation, coordinationadvocacy for well-being.Radler, Harlane. Northampton, Mass.Health Promotion Resource Center forWestern Massachusetts (1980 ?). NETfunded. 19, 7 leaves : ill. ; 28 cm.(NAL Call No.. TX364.R27 F&N E-4008).Abstract: A booklet for teachers ofgrades K-6 offers nutrition-relatedpuppet skit ideas, step-by-stepinstructions for making simple puppetsand stages from recyclable materials,and suggestions for bringing puppets tolife through movement and voice.Activities may be conducted by a teacherwith a class or by older studentsdeveloping a learning activity foryounger children. Supplemental materialsinclude Other creative follow-upactivities, basic nutrition information,a snack checklist, suggested snacks anda puppet show script. (js)

0117Nutrition education through the arts: aseries of ten plays designed to teachchildren aged 4-8 all about food andit's (sic) relationship to good health /Karen DeMeuro ... (et al.).UsMauro, Karen. Providence Rhode

Island Dept. of Education 1980. NETfunded. 97 leaves. (NAL Call No.:TX364.N867 F&N E-3657).Abstract: A series of 10 plays has beendeveloped to teach basic nutritionconcepts to children aged 4-8; thechildren learn good eating habits andattitudes through the positive a-denjoyable medium of dramatic art. Thefirst 9 plays are scripted for 2 maincharacters with a supporting cast ofchildren. The final play is in a gameshow format (based on 3 TV shows) withthe children as contestants; it reviewsthe concepts and music presented in theprevious plays while allowingspontaneous pbrticipation by thechildren. (cj)

0118Nutrition education through the arts:teacher materials for a series of tenplays designed to teach children aged4-8 all about food and it's (sic)relationship to good health / Anita B.L*sswell.Lasswell, Anita B. Providence Rhode

Island Dept. of Education 1980. IncludesParent involvement sheets P. (55-64)-NETfunded. (64) p. ill. -. Includes

bibliographies. (NAL Call No.:TX364.N868 F&N E-3667).Abstract: Background information on 10nutrition plays and related activitiesare provided for teachers of children inthe 4-8 age group. A story line isdescribed for each play and thenutrition concepts embodied areidentified. Learning activities forpreschool and primary school childreninclude cooking lessons, foodidentification games, vegetable growing,story writing, etc. Further resourcesand techniques for parent involvementare suggested. The emphasis is on usinga positive and enjoyable approach tohelp children build good eating habitsat an early age. (cj)

0119Nutrition evaluation instruments.(University Park, Pa. Pennsylvania StateUniversity 1981?). NET funded -Covertitle. 376 leaves in various foliations

ill. ; 29 cm. (NAL Call No.:TX364.N797 F&N B-3365).Abstract: Nutrition evaluationinstruments developed by PennsylvaniaState University, reviewed by facultyand graduate students for content,accuracy and evaluated for reliabilitywere designed for use with students(preschool -grade 12) and adults (collegestudents, teachers, administrators,parents). Nutrition attitude instrumentsand knowledge tests assess opinions andperformance, respectively, of studentsafter participation in a nutritioneducation curriculum entitled. Nutritionin a Changing World. Instruments for usewith adults include: a nutritionknowledge test for teache-s to examinethe influence of various teacherpreparation methods; instruments toassess teachers' attitudes towardnutrition education in schools; anattitude instrument to assess collegestudents' opinions toward nutrition andmultimedia instruction; a statewidesurvey of teachers and administrators todetermine needs, attitudes and methodsof incorporating nutrition educationinto grades 7-12; and a questionnairedesigned to assess parents attitudestoward nutrition. (js)

0120Nutrition for growth. Nutrimento para elcrecimiento : una curso domestico deestudios tocante a la educacion en lanutricion pars ninos pre-escolares /preparado por el Consejo Comunitado deCuidado de Ninos : compiled° por JennyGolay ; traducio por Karin Foreman :

ilustrada por Gail Woolfolk y Sue Sharp.Spanish.Golay, Jenny. (Santa Rosa, Calif.Community Child Care Council of SonomaCounty 1981). Cover title -NET funded-Translation of Food for growth (F&NE-3924). 1 v. (various pagings) : ill. :

28 cm. (NAL Call No.: TX361.C5G58 F&NE-3966).Abstract: A nutrition educationcurriculum for preschoolers in a homeenvironment or preschool centerintegrates nutrition concepts intohealth, science, social studies,

23

language development, art and math.Fifteen lesson themes designed to meetthe California NET minimum proficienciesfor preschoolers address topics such asthe need for food, cleanliness, TVadvertising, the Basic Four food groups,mealtime atmosphere and preventing foodwaste. Each lesson lists the objectives(for children and adults),materials/resources needed, procedure,and follow-up activities which reinforcelesson concepts. Activities suggestedinclude stories, songs, fingerplays,games, art projects, snacks, gardeningand field trip ideas. (js)

0121Nutrition for preschoolers : a teacher'shandbook for introducing nutrition,education into preschool curriculum /(developed by Contra Costa CcAnty DayCare Nutrition Education Project).Martinez, Calif. Contra Costa CountyDept. of Health Services 1980. NETfunded. viii, 127 leaves : ill. ; 30 cm.Bibliography: leaves 118-127. (NAL CallNo.: TX364.N798 F&N 8-3334).Abstract: Lesson plans, designed tointegrate nutrition education intolearning experiences typically found ina preschool setting, enable learners tomaster minimum proficiencies inCalifornia's health instructionframework. Forty-five activities eredivided among 5 content areas: foodchoices, factors influencing choices,food-related careers, consumercompetencies and food handling. Eachactivity plan lists the objective, newvocabulary word(s). materials needed,procedures, evaluation methods andadditional activities. Some lesson plansare appropriate for holiday seasons.(js)

0122Nutrition for teachers, preschool andelementary grades / by J. Rye (andothers).Rye, James. ; Hunt, Barbara Novak.;Wolfe, Linda. University ParkPennsylvania St. U. 1980. IncludesLeader's guide. (374) p. : ill. (NALCall No.: TX364.R9 1980 F&N B-2529).Abstract: The student packet andteacher's guide of an 18-session courseis presented for classwork in preschooland elementary grades studyingnutrition. The sessions cover nutrientcomposition and the needs of man, foodenergy and weight control, calories,adequate diet selection andcarbohydrates, proteins and amino acids,lipids, obesity, vitamins and minerals,pregnancy, lactation, infancy, growth,aging and nutrition, food labeling, foodprocessing, and water. Test answer keysare included.

0123Nutrition for the future : teacher'shandbook, grades 4 -6 / developed bySouth Washington County Schools.(St. Paul, Minn. Minnesota Dept. ofEducation 1980.). NET funded. 1 v.(various pagings) : ill. ; 28 cm. (NALCall No.: TX364.N92 F&N E-3931).Abstract: Over 50 teacher-developed

inter-disciplinary lesson plansintegrate nutrition education intohealth, science, language arts andsocial studies. One Or more sessionslasting 15 -50 minutes, are designed foreach lesson plan. Suggested activitiesmeet stated instructional outcomes andexplore the following concept areas:food groups, cultural foods,consumerism, and nutrients. (js)

0124Nutrition, getting to know you better.Regina, Sask. Saskatchewan Health 1979.67 p. : ill. ; 28 cm. (NAL Call No.:TX364.N806 F&N E-4266).Abstract: A nutrition resource book forteachers of upper elementary studentsfollows Canada's Food Guide and includesteaching tips for: effective nutritioneducation; parent involvement (e.g.,plan a nutrition night); and integratingnutrition into other subject areas(e.g., language skills, science, art).Concepts are based on the Saskatchewan(Canada) Health Curriculum and areexpanded for each grade level. Eachincludes an objective, an assessment.teacher's notes, teacher's references,discussion ideas, and suggestedactivities. Reproducible worksheets areincluded. (kbc)

0125Nutrition In a changing world

: acurriculum for grade 4 / Lily HsuO'Connell, James Rye, Paul E. Sell.O'Connell, Lily Hsu. ; Rye. James.;Bell Paul E. Provo, Utah Brigham YoungUniversity Press c1981. "The SchoolNutrition Education Curriculum Study.-"A collaborative effort of the Collegeof Education and the College of HumanDevelopment at the Pennsylvania StateUniversity.". vii, 158 p. : ill. ; 28cm. Includes bibliographies. (NAL CallNo.: TX364.026 F&N E-3813).Abstract: The 4th grade portion of acomprehensive nutrition educationcurriculum (for preschool through grade12) emphasizes skills and knowledgeneeded to make personal dietarydecisions. Concepts stressed are:functions and food sources of nutrients;digestion and absorption; and how foodprocessing affects the food supply. Alsoemphasized are the importance ofconsuming a varied diet, making one'sown sound food choices, trying newfoods, and maintaining a healthy body.Each of the 26 lessons includes anintroduction to the concept stressed.background and supplementary informationfor the teacher, a learning activity,stuoent worksheets, methods forevaluation of student performance, andadditional references and resources.Appendices provide additionalinformation (in tabular form) on foodcomposition, RDAs, and the Basic 4. (ds)

0126Nutrition in a changing world : acurriculum for grade 5 / James Rye, LilyHsu O'Connell, Paul E. Bell.Rye. James. ; O'Connell, Lily Hsu.;Bell, Paul E. Provo, Utah Brigham YoungUniversity Press c1981. "Tree School

24

Nutrition Education Curriculum Study.-"A collaborative effc.rt of the Collegeof Education and the College of HumanDevelopment at the Pennsylvania StateUniversity. 136 p. : ill. ; 28 cm.Includes bibliographies. (NAL Call No.:TX364.R92 F&N E-3814).Abstract: The 5th grade portion of acomprehensive nutrition educationcurriculum (for preschool through grade12) emphasizes skills and knowledgeneeded to make personal dietarydecisions. Concepts stressed are: dietand heredity as determinants of growth;factors affecting energy requirements;nutrient functions; the relationshipbetween sugar and tooth decay; andcultural and environmental influences onfood habits. Each of the 21 lessonsincludes an introduction to the conceptstressed, background and supplementer;information for the teacher, a learningactivity, student worksheets, methodsfor evaluation of student performance.and additional references and resources.Appendices provide additionalinformation (in tabular form) oncomposition, heights and weights, andRDAs. (ds)

0127Nutrition in a changing world, leader'sguide / E. Narbach (and others).Marbach. Ellen S. University Park

Pennsylvania State U. 1979. Packet A andpacket B. 1 v. (various pagings). (NALCall No.: TX364.P49 F&N E-3412).Abstract: The directions and curriculumfor inservice nutrition education arepresented for workshop leaders. Sampleactivities and lessons are describedwhich kindergarten, primary, andintermediate level teachers can use toteach nutrition concepts in theclassroom. For example, children canlearn to combine a variety of foods intoa balanced meal by making kabobs fromthe 4 basic food groups. Tests on whichevaluation can be based and activitysequences for each grade level areincluded.

0128Nutrition in action a creative dramaticsnutrition minicourse for grades four -

six /Angela Mancinelli ... et al. .

: Mancinelli, Angela. Storrs, Conn.Dept. of Nutritional Sciences, Collegeof Agriculture and Natural Resources.University of Connecticut, 1983. Fundingfrom the United States Department ofAgriculture. Food and Nutrition Service.Nutrition Education and TrainingProgram.- At head of title: CNETP.Connecticut Nutrition Education andTraining Program.- Cover title:Nutrition education. 1 portfolio . ill.: 30 cm. (NAL Call No.: DNAL TX364.N7).Abstract: "Nutrition in Action" is acreative dramatic nutrition minicoursefor elementary school children, grades 4to 6. The program consists of ten 30-45minute lessons designed for use in thescience and health curriculums. Itprovides an introduction to bodyfunction as they pertain to eating andnutrient utilization. The major topicscovered in the program include: the food

rk.!

acurCes and functions of protein. iron,and vitamin C: and the importance ofbreakfast. Knowledge-retention tests areincluded in the program. (lsp)

0129Nutrition in health : an instructionalpackage for grades K-6 / developed byKaren Koeppe.Koeppe, Karen. (Madison, Wis. WisconsinNutritior Education and Training Program1981?). . 1 funded. iv. 106 leaves :

ill. ; 30 cm. + 2 booklets in pocket.(NAL Call No.: TX364.K6 F&N 8-3492).Abstract To help children make informedfood choices and be responsible fortheir personal nutritional health; eninstructional package integratesnutrition (K-6) education into the majorhealth education areas: ,ental health.physical health, safety. and communityhealth. Twenty lessons (2 forkindergarten; 3 each for grades 1-6)contain activities that are written in astructured fashion (e.g.. what kind offoods do you eat for snacks) andmeasurable objectives to evaluatelearning (e.g.. concept of a nutritioussnack) Materials include recipe cards,student worksheet/handouts. parentletters. and supplementary references.Concepts and generalizations areprovided for teachers who want to createtheir own lessons. (kbc)

0130Nutrition in health : an instructionalpackage for grades K-6 / developed byKaren Koeppe.Koeppe, Karen. (Madison, Wis.) WisconsinDept. cf Public Instruction 1983. NETfunded -Cover title: Nutrition inhealth a curriculum guide. 333 p :

ill. : 22 x 28 cm. + 1 booklet. Includesbibliographical references. (NAL callNo : TX364.K6 1983 F&N 8-3706).Abstract: To help children make informedfood choices and be responsible fortheir personal nutritional health; arevised instructional package integratesnutrition education (K-6) into the majorhealth education areas mental health.physical nealth, safety, and communityhealth. Sixty -one lessons (at least 5for each grade) contain activities thatare written in a structured fashionle g.. what kind of foods do you eat forsnacks) and measurable objectives toevaluate learning (o.g., concept of anutritious snack). Materials includerecipe cards, studentworksheet/handouts, parent letters, andsupplementary references. Concepts andgeneralizations are provided forteachers who want to create their ownlessons. (kbc)

0131Nutrition in the social studies : aninstructional package for grades K-6 /developed by Tanya Wapensky.WapenSky. Tanya. (Wisconsin) WisconsinDept. of Public Instruction, Food andNutrition Services (1980?). NET funded.185, (54) p. . ill., maps ; 22 x 28 cm.(NAL Call No.: TX364.W28 F&N B-3366).Abstract: The curriculum guideintegrates nutrition education into

25

grade K-f social studies using "InformedFood Choice" as the model and goal forthe Wisconsin NET program. Anthropology.Sociology, psychology. economics.politcal science, geography and historyare the social studies areas related tofood choices. An overview organizedaccording to the social studiesdisciplines offers guidelines byclmbining the fundamental elements whichtie a discipline together withgeneralizations and relationshipsbetween nutrition and social studiesconcepts and objectives. Lesson plansare divided according to grade level andprovide appropriate generalizations,objectives and activities. A ccmpilationof supplementary materials includesworksheets (some from Dairy Council'sFood ... Your Choice" kit). recipes.parent letters, and information sheets.(js)

0132Nutrition notebook, lesson plans forpreschool teachers / Nancy Chapman ...(et a'.).: Chapman. Nancy. Lewisburg, Pa. CentralSusquehanna Intermediate Unit 1981. 257p. : ill. (NAL Call No.: TX364.N884 1981F&N E-3792).Abstract: Lesson plans for teachers ofpreschool children are divided into 5sections: Fall, Holidays, Winter.Spring, and Summer. Each sectioncontains several lessons with seasonallyappropriate thelelle, color coded andarranged in order of complexity.Included in each li gation are: objectives:key nutrition concepts,; materialsneeded; activities: procedures andmethods for evalJation. Threeteacher-directed sinci 3 home activitiesare provided in each lesson. Theappendices include a vocabulary list,supplemental classroom activates.nutritious snack suggestions withrecipes. nutrient information, dailyfood guides for children, safety rulesfor food preparation. and a glossary ofterms. (js)

0133Nutrition through the arts : a guide forteachers /written and edited by GailBrandt, Priscilla Fenton, ElizabethGaskill ; illustrated by Kate Allen,calligraphy by David Ohannesian,drawings by students of Clover ParkElementary Schools Tacoma, Washington ;

funded by U.S. Dept. of Agriculture. -.Brandt, Gail. ; Fenton, Pricilla.:Gaskill, Elizabeth. Takoma, Wash.?Nutrition & Education Training

Program 1980. "October, 1980." -"Nutrition Education & Training Program,a nutrition program sponsored by Dr.Frank B. Brouillet; Washington StateSuperintendent of Public Instruction andMonroe School District". vi, 80 p. :

ill. ; 22 cm. Bibliography: p. ---79.(NAL Call No.: DNAL TX361.C5B7 1A0).Abstract: An innovative approach toteaching nutrition using various artforms is introduced in this projectdeveloped for the Washington StateSchool system with funding from the U.S.Department of Agriculture's Nutrition

Education and Training Program.Objectives and art activities for thecurriculum were the outgrowth of aOne-week workShop of participatingnutritionists, artists, and teachers.Information from the experiences andevaluations of Over 100 educationpersonnel who pilot tested the programhave been incorporated. The curriculumwas designee for use as an adjunct tothe comprehensive state nutriti oncurriculum and focuses on three aspectsof nutrition: culture/environment,energy, and decision-making. Art formsutilized in the curriculum includedrama, music, dance, and visual andliterary arts. For each grade fromkindergarten through grade six, 1)

student learning objectives, 2) keyterms, 3) lesson plans (i.e. objectives.materials, duration, procedures), 4)nutrition background information, 5)tasting experiences, 6) resources, and7) evaluation suggestions are presented.Numerous hand-drawn illustrationssupplement the text. Nutritionreferences and arts references areprovided in a bibliography. (aje)

0134A nutrition unit for early childhood /Camille Pfeifer and Nary Snaith.Pfeifer, Camille. ; Snaith. Mary.Manhattan Beach, Calif. Child Focus Co.1976. This early childhood nutritionunit is designed for grades K-3. 19 p.111. (NAL Call No.: TX364.P422C-2313).Abstract: A teaching guide for gradesK-3 aims at increasing children'sawareness of why their bodies need foodand how to make nutritious food choices.Nutrition activities, based on the 4food groups concept, utilize discussionquestions, posters, crossword puzzles, apicture dictionary, a food box, anutrition scrapbook, seeds, and foodsthe children bring to the classroom.Discussion topics are: "Talking AboutFoods", "Basic Food Groups". "StayingHealthy". "Recommended Daily Food Intakefor a Child" and "Energy and Growth".(nm)

0135Nutrition with objectives. La nutritioncome objective : guts de actividades deeducation nutritional / prepared° perAngela Lettuce Croce; illustrations porPatricia Hope. Spanish.Croce, Angela Lettuce. San Diego, Calif.Escuelas de la Ciudad de San Diego 1980.NET funded -Translation of Targetnutrition (TX364.C75 F&N 8-3399). 3modules in 1 v. ill. : 28 cr. (NALCall No.: TX364.C752 FAA 8-3400).Abstract. Activity guides in Spanishprovide ideas for reinforcement ofnutrition knowledge, identification ofattitudes abOut food and improvingeating habits. Lesson plans for pre-K-K,grades 1-3 and 4-6 are based on theguidelines of the Health InstructionFramework for California Public Schools.Topic areas are: food choices, factorsinfluencing choices, food relatedcareers, consumer competencies, and foodhandling. Lessons may be incorporated

26

into math, language, social studies,science, art and reading whereappropriate. Each lesson lists a desiredproficiency and behavioral objective,content, learning experiences andmaterials needed. 0 ',tional foodexperiences are provided to reinforceconcepts taught. Student activity sheetsand recipes are included. (js)

0136Nutritious nibblesquality snacks forkids. -.

Mound, Minn. Quality Child Care Press,c1981. Cover title. i22 P. ill. ; 14 x2i cm. (NAL Call No. DNAL FNC TX370.N89C-2736).Abstract. A cookbook offer 104 recipesfor preparing nutritious snacks for 1-12year-old children. Each recipe has beenportioned to illustrate how it satisfiesUSDA minimum requirements of the ChildCare Food Program. The number ofservings provided in each recipe areindicated for 3-6 year-old children.These snacks provide nourishingsupplements to help satisfy nutrientneeds of a child beyond breakfast, lunchand dinner. Symbols are used todeisgnate snacks high in fat, salt andsugar. A number of recipe preparationhints are appended. A USDA meal patternis offered as a guideline for servingthe snacks. (wz)

0137Off to a good start : practicalnutrition for family day care /Catherine Strobl and Nancy Van Demelen ;

with illustrations by Heidi Sparks.Strobl. Catherine. ; Van Domelen, Nancy.Denver, Colo. Colorado Dept. ofEducation 1982. NET funded. viii, 130 p: ill. , 28 cm. (NAL Call No.TX361.C5S78 F&N E-3929),Abstract. A basic nutrition resourcebook provides eating guidelines foradults and children, practical adviceregardng consumer decisions and hintsfor meal planning and food preparation.An activity section which suggestsexperiences to help preschool childrenunderstand the relationship of food tohealth covers most of the major conceptspresented. Recipes included throughoutthe text are accompanied by statementsindicating how the food Item may be usedin the daily feeding pattern accordingto USDA Child Care Food Programrequirements for 3-6 year old children.(js)

0138Peanut butter end pickles : a nutritionprogram for pint size people / preparedby Joy Ehlert, Jody Johnson and CarolCaughey illustrations by Susan Sharp ;

for the Humboldt County Office ofEducation.Ehlert. Joy. : Johnson, Jody.; Caughey,Carol. Eureka, Calif. (901 Myrtle Ave..Eureka, Calif. 95501) Humboldt CountyDffice of Education 1981. NET funded-Includes enclosures in pockets-Loose-leaf. xviii, 407 p. ill ; 30cm Bibliography. p. xv-xviii. (NAL CallNo.. TX364.E38 8-3196).Abstract: A comprehensive nutrition

co

education package. designed for usewithin basic school curriculums.contains lesson plans for grades 1through 6. The lessons are especiallysuitable for schools in rural areas andare divided according to 5 conceptareas: food choices and their relationto optimum health, factors influencingfood choices, food related careers,consumer competencies. and foodhandling. Each lesson's format includes:factual information for the teacher.objectives, procedures and materialsneeded, a food experience, a valuesawareness and clarification activity andsupplemental enrichment activities.Other materials provided includeactivity sheets, bulletin board ideas.games, recipes, and a parent/communityinvolvement section providing nutritioninformation for parents, reinforcingactivities for parents and children andnewsletter ideas.

0139Pencil and paper fun to teach nutrition.Ruslink, Doris. ; Funk, DorisHarrnacker. Warren. N.J. Good IdeasBooks Co. 1977. 1 v. (unpaged) : ill.(NAL Call No.: TX364.R82 F&N).Abstract: The 23 spirit masters (whichcan be duplicated) are for a variety ofgrade levels (preschool throughcollege). They are supplementarymaterial for use by the classroomteacher of nutrition. Answers areprovided.

0140Planning a nutritious tasting party.(Columbus, Ohio) Ohio Dept. ofEducation. Nutrition Education andTraining Program (1982). NET funded-"Draft 6/82.". 5 p. : ill. ; 28 cm.(NAL Call No.: TX731.P55 F&N E-4045).Abstract: Explaining why snacks arcimportant for children, the pamphletbriefly describes what types of foodexperiences would integrate nutritioneducation into language arts, math.health, science and social studies;suggests pre- and post-party activities,methods of presenting foods for tastingand party themes. (is)

0141The plants we eat / by Millicent E.Selsam ; photographs by Jerome Wexlerand others.Selsam, Millicent E. (Millicent Ellis).'1912. New York Morrow 1981. Includesindex. 125 p. : ill : 24 cm. (NAL CallNo.: SB175.S44 1981 F&N E-3795).AbstraCt: Plants, and food productsderived from plants (breads, cereals),are illustrated and discussed forelomentsry school children. The historyant' origins of different plant foods aretraced (e.g., spinach from ancientPersia, onions and garlic in ancientEgypt). Specific physicalcharacteristics and appearances ofplants are discussed and illustratedwith numerous photographs of planttypes. Edible plant foods are discussedand characterized under the categoriesof: roots (carrots, turnips, sweetpotatoes); stems (white potatoes,

27

asparagus); leaves (celery, rhubarb,spinach, lettuce); flowers (cauliflower,broccoli, artichoke); fruits (tomatoes,peppers, cucumber, squash, string beans,apples, etc.); and grains (wheat.barley, rice, oats, corn). (wz)

0i42Please pass the nutrition : curriculumguide for grades 1-2 / San Jose USD.San Jose. CA. Unified School District1979. 234 p. : ill. -. (NAL Call No.:TX364.523 F&N E-3431).Abstract: A curriculum guide to teachand improve food habits in first andsecond graders uses lesson plans thatencourage the study of nutrition in theclassr.'lm. Program activities supportcognitive, affective and action learningof basic nutrition principles, positivenutrition attitudes and healthy dietpractices. Each laSSon describesobjectives, required teaching materialsand time, teacher information andinstructional aids. Examples of creativenutrition lessons are "How Food TurnsInto You", "Magnificent Meat GroupFoods", "Fruit Search ", and "I TriedIt!" Other topics discuss the Type Aschool lunch, children as consumers andgrowing plants. Worksheet answer keysand 66 food picture flash cards areincluded.

0143Please pass the nutrition : curriculumguide for grades 3-4 / San Jose USD.San Jose. CA. Unified School District1979. 279 P. : ill. (NAL Call No.:TX364.524 F&N E-3432).Abstract: A curriculum guide to teachand improve food habits in third andfourth graders suggests lesson planssuitable for in-classroom use. Programactivities support cognitive, `f activeand action learning of basic ne itionconcepts, positive food behaviorb andhealthy diet practices. Each lessonpresents objectives, required time andteaching materials, teacher informationand instructional aids. Typical lessonsinclude "Spell That Food ", "Snack FoodAlley", "To Eat Meat or Not To Eat Meat"and "Nutrient Relay". As many as 14activies may be organized around acentral nutrition theme. Other topicsdescribe the Type A School lunch.consumer economics and plant growth.Appendices cross-reference lesson titlesto nutrition education concepts; 66 foodpicture flash cards are included.

0144Please pass the nutrition : curriculumguide for pre-school-kindergarten / SanJose USD.San Jose. CA. Unified School District1979. 231 p. : ill. -. (NAL Call No.:TX364.S22 F&N E-3430).Abstract: A curriculum guide to teachand improve food habitS in preschoolersand young school children presentslesson plans for classroom use. Programactivities support cognitive, affectiveand action learning in emphasizing 3concepts: basic nutrition principles:positive nutrition attitudes and foodbehaviors; and healthy diet practices.

61

Each lesson describes objectives.required Materials, time needed. teacherinformation and instructional aids. Somesample lessens are "My Teeth Need GoodFoods ", "The Alphabet Food Train`,"Captain McNutrilint Sets The Table" and"If I Were A Tree. What Fruit Would Growon Me?" Appendices index specific lessontitles to the concepts of food choices,factors influencing choices.food-related careers, consumercompetencies and food protection: 66food picture flash cards are alsoincluded.

0145The POKIS preia : / developed byPurebe University.West Lafayette. Ind. Purdue ResearchFoundation 1981. NET funded. v, 173,(16) p. : ill. : 28 cm. (NAL Call No..TX364.P59 FAN 8-3333).Abstract: The POKIS (Prevent ObesityKeep in Shape) program for elementrarystudents ecompasses two disciplines.nutrition education and exercise. Thecurriculum contains 3 units to fulfillthese disciplines. 1) Assessing Fitness.In which children learn about physicalmeasurements and what they mean, 2)Finding Fitness. in which methods andconcepts for developing adequateexercise and good nutrition habits areexplored, and 3) Parent Involvement,through the Finding Fitness activities.parent letters and school wideactivities. Units are divided intochapters which each list the purpose.concept, objectives, backgroundinformation for teachers. references.activities and worksheets. Parentletters provide information and guidanceon desirable height/weight, aerobicfitness, changing habits. and snackswhich promote weight control and therelationship between calories andactivity. (js)

0146A Preschool nutrition educationcurriculum.'allahassee. Fla. Florida Dspt ofEducation 1981. NET funded -"rubruary1981.". iii, 123 p. . ill. ; 28 cm.Bibliography: p. 101-123. (NAL Call No.TX364.P747 FAN E-3939).Abstract A curriculum for preschoolnutrition education is designed around 7basic nutrition concept areas: food andnutrients, nutrient needs, nutrition andhealth, nutrition and the life cycle,food handling, food selection and foodas a resource. The primary emphasis ison learning through experiencesrequiring children to use their senses.There are seven unit plans (collectionsof activities which can be used to teacha concept based on a chosen subject) andcorresponding daily lesson plans whichuse some of the suggested activitiesfrom the unit plan to structure a day'sactivities. Each lesson plan listsgoals, behavioral objectives, materialsneeded and learning activities. Alsoincluded are annotated bibliographies ofpreschool children's books, preschoolcurriculum materials, audiovisual@ an.;other teaching materials. (js)

28

0147A Preschool nutrition educationcurriculum / developed by Patricia A.Wagner ... (et al.).: Wagner, Patricia A. Tallahassee, FlaFlorida Dept. of Education 1981. NETfunded -"June 1981.". v, 123 p. ill. :

28 cm. Bibliography: p. 101-123. (NALCall No. TX364.P747 1981a FAN E-3940).Abstract: A curriculum for preschoolnutrition education is designed around 7basic nutrition concept areas: food andnutrients, nutrient needs, nutrition andhealth. nutrition and the life cycle.'ood handling, food selection, and foodas a resource. The p-imary emphas. ison learning through experiencesrequiring children to use their senses.There are 7 unit plans (collections ofactivities which can be used to teach aconcept based on a chosen subject) andcorresponding daily lesson plans whichuse some of the suggested activitiesfrom the unit plan to structure a day'sactivities. Each lesson plan listsgoals, behavioral objectives. materialsneeded and learning activities. Alsoincluded are annotated bibliographies ofpreschool children's books. preschoolcurriculum materials. audiovisuals andother teaching materials. (js)

0148Preschool nutrition education monograph/ SNE.Berkeley. CA SNE 1978. 48 p. ill. ; 28cm -. Includes bibliographies. (NALCall No. TX364.566 FAN E-3459).Abstract A collection of selectedmaterials concerning nutrition educationfor preschool children has been preparedby the National Nutrition EducationClearing House for use by teachers,parents and nutrition specialists withinterest in this topic. An overview ofcurrent activities and ideas in thefield is presented in periodicalarticles addressing food acceptance andnutrient Intake of preschoolers:preschool nutrition education programs:parent involvement in preschoolnutrition education; and training of daycare personnel. A second sectioncontains reviews and abstracts ofeducational references and instructionalaids including books, pamphlets,articles and audiovisuals for preschoolnutrition educators. All items have beenwritten or reviewed by nutritionists.

0149Project Munch : a Title IV-C project.Oakham, Mass. Oakham Center School(1980?). Cover title. 59 p.Bibliography. p. 55-59. (NAL Call No.TX364.P756 FAN E-4305).Abstract: A novel project thatpermanently integrates school lunch withnutrition, health knowledge, andpractice and improves milk, fruit, andvegetable consumption for kindergartenthrough 6th grade, IS described. Theproject evolves from the entire schooleating lunch "family style with studentsallowed (and encouraged) to participatein units to evaluate menu planning,purchasing procedures, and wasteevaluation. The fifth and sixth grade

62

students develop social skills whileserving the "family style" meals, andpass these skills on to youngerstudents. This project has resulted inthe development of nutritionally andsocially aware students whO are able toregulate their personal eating habits ina healthful way. (w2)

0150Project SNAP nutrition educationcurriculum.Provincetown, Mass. ProvincetownElementary School (1980?). Cover title:Project SNAP nutrition curriculum guide-NET funded. (203) leaves : il'. 28cm. Bibliography: leaves (137-166). (NALCall No.: TX364.P765 FAN 8-3361).Abstract: A curriculum guide for gradesK-6 integrates nutrition education intoexisting science, health, math, reading.art and social studies curricula in theclassroom in conjunction with a familystyle lunch program. The five areas offocus are: food classification, foodorigins, effect of diet, dietaryconcerns and eating behavior. Samplelessons, with hands-on activities aid indevelopment of appropriateskills/concepts designated by Piaget'sStages of Cognitive Development. Eachlesson plan lists the concept to betaught, behavioral outcome, materialsneeded, procedure extension activities,and additional resources. Supplementalmaterials include food and cultureactivities, en annotated bibliography ofbooks, audiovisuals, curriculum andteacher's guides, organizationsproviding nutrition publications,recipes and an overview of Piagetiantheory. (js)

0151Project V.I.N.E. : (Volunteers inNutrition Education).Mahtomedi, Minn. Independent SchoolDistrict 832 (1980?). NET funded. 7 v.in 1 ill. ; 29 cm. Includesbibliographies. (NAL Call No..TX364.E967 FAN 8-3357).Abstract: A set of six units,supplementary to the "Working Togetherfor Nutrition Education" curriculum, isto be taught by the teacher withvolunteer assistance. Each unit isdesigned for a specific grade level andIncludes at least four lesson plans withactivities planned to meet statedobjectives. Step-by-step directions aregiven for each activity. Unit topicsinclude. Exploring the Senses, GoodManners in the Lunchroom, Foods in theEarly (American) Days. Breakfast,Outdoor Cooking and Bread. A resourceguide is included and lists a variety ofsupplemental materials according totopic areas and an annotated list offilms indicating the appropriate gradelevel, length and content. (js)

0152Reading, writing & smoked salmon

: anAlaskan nutrition curriculum guide.Juneau, Alas. South East RegionalResource Center (1981?). NET funded. 2v. ; 28 cm. Includes bibliographies.(NAL Call No. TX364.R42 FAN

29

E-4117-4118).Abstract: A two volume set grades 1-3and grades 4-6) of nutrition educationcurriculum guides provides a genr^aloverview of nutrition information(nutrient glossary, specialconsiderations for teaching nutrition inAlaska, Basic Four) for teachers,classroom learning activities, resourcelists (organizations, audiovisual andprint material available within thestate), and an Alaskan DieteticAssociation directory. Classroomlearning activities are divided into 5conceptual areas: Kinds of Foods, FoodGroups and Nutrients, Nutrition andHealth, Foods People Eat and Food Safetyand Handling, and are comprised of a setof learning objectives arrangedaccording to increasing levels ofspecificity. Each learning objective isfulfilled through suggested supportingor reinforcing audiovisuals, printmaterials and community resources; andcontent (brief background informationfor the teacher). (Js)

0153Selected recipe steps and newsletters toaccompany Cook and learn / BeverlyVeitch (and) Thelma Harms.Harms, Thelma. ; Veitch, Beverly. MenloPark, Calif. Addison-Wesley Pub. Co.1981. To accompany Cook and learn(C-2244). i v. : ill. (NAL Call No.:TX652.5.H33 1981 FAN E-3556).Abstract: A children's cooking programis designed to enable teachers topresent not only the basics of cookingand nutrition, but also new vocabulary,communication techniques, mathematicalrelationships and scientific principles.The 50 single portion recipes arerepresented pictorially in easysequential steps and can be mounted onindividual cards. Suggestions forsetting up, preparation and supervisionensure the maximization of the learningopportunities. Newsletters can beduplicated and sent home to encourageparent participation and support.

0154Smell, touch, listen, look - kids learn,kids cook : nutrition educationworkshop for day care personnel / JudithHerr,

Herr, Judith. Menomonie, Wis.University of Wisonsin-Stout 1980. NETfunded. 36 p. (NAL Call No.: Tx364.5624FAN E-3710).Abstract: A nutrition educationinservice training program was designedto help day care workers learn about,adapt, and use nutrition educationmaterials in the classroom; day careworkers can foster positive attitudesamong young children toward food andnutrition. The workshop providestraining in basic nutrition concepts;techniques for integrating nutritioneducation into the preschoolenvironment; methods of planningparticipation by children, staff, andparents; and evaluation for resourcematerials. Concepts suitable forpreschool children are outlined. Acook's corner is suggested for the

63

classroom; recipes and tips era givenfor children to prepare meals andsnacks. Nutrition information resources,Sample lesson planS, and companiesproducing early learning equipment arelisted. (cj)

0155SnackS for children / compiled by SusanKotris.Kotris, Susan. Cleveland, Ohio ClevelandState Univ. c1982. NET funded. 16 p. :

ill. ; 28 cm. (NAL Call No.: TX740.K68F&N E-40n7).Atttract: A twelve week rotation ofnutritious, popular snacks used in theCleveland State University Child Centerwas designed to increase the children'sacceptance of a wide variety of foodsand to promote good snacking habits.Each weekly list (5 snacks) includes agrocery list, recipes and Suggestionsfor snack preparation and serving.Additional seasonal recipes, activitysuggestions and hints for conductingfood preparation activities withpreschool children are included. (js)

0156Students, parents, educators,administrators, children, for nutrition: a cooperative adventure in preschoolnutrition education.Minneapolis, Minn. Minneapolis PublicSchools 1980. NET funded. 1 v.(loose-leaf) : ill. ; 30 cm. Includesbibliographies. (NAL Call No.: TX364.S78F&N B-3397).Abstract: SPEAC for Nutrition provides amulti-level program to increase thenutritional awareness and knowledge ofpreschool children through highschool/post high school students, andday center cooks; and workShops forparents, preschool and secondaryteachers. The curricula are supportiveof the USDA/HEW dietary guidelines andthe five food group concept. Thepreschool teaching units are dividedinto lesson plans providing food.non-food and reinforcement activitiesencouraging positive eating habits.Nutriston information for parents.suggested at-home activities andadditional resources for teachers alsoare included. The secondary studentcurriculum gives teenagers a backgroundof nutrition principles to apply whenplanning activities with young children.Two hour teacher workshop/resource unitsprovide the format for experientialactivities utilizing those principlespresented to the children. A 20-hourfood service workshop explores foodattitudes, teaches basic nutrition, menuplaning, sanitation and safety andenables the participant to planfood-related activities to use withpreschool children. (js)

0157Sugar apples are apples too / preparedby Ruth Noolenaar, Marva Sprauve Browneand Helen C. Williams.Moolenaar, Ruth. ; Browne, MarvaSprauve.; Williams. Helen C. (CharlotteAmalie, V.I. Government of the VirginIslands, Dept. of Education 1973). NET

30

funded. 59 p. : ill. ; 28 cm.B ibliography: p. 59. (NAL Call No.TX397.M66 F&N E-4111).Abstract: The publication is designed tofamiliarize second to fourth gradestudents with fruits indigemus to theVirgin Islands by making them aware oftheir appearance, local names, andnutritional values. Black and whitedrawings are accompanied by desciptionsof the color, flavor, and texture. Oneor more activities are suggested andtraditional recipes are offered for manyof the fruits. Also included are lyricsfor 2 songs, a partial listing ofSeasonal availability of fruits. andsources of practical learninge xperiences. (js)

0158Supplementary materials for nutrition inhealth / developed by Karen Koeppe.Kdappe, Karen. (Madison, Wis. WisconsinNutrition Education and Training Program19817). NET funded. 147 leaves invarious foliations : ill. ; 28 cm. (NALCall No. TX364.K62 F&N B-3493).Abstract: A workbook provides materialseducators need to supplement thecurriculum "Nutrition in Health"developed for the Wisconsin Dep'. ofPublic Instruction under the NutritionEducation and Training Program (NET).The packet contains: worksheets,handouts, recipes, and games (designedfor specific grade levels 1-6). Thesheets can be removed and copied forgeneral distribution. A progression indifficulty and complexity is seen in thematerials as the nutrition informationmessage is expanded for each gradelevel. (kbc)

0159Take a nutrition break : lessons andactivities for every curriculum,elementary / (prepared by) NorthernColorado Educational Board ofCooperative Services, ColoradoDepartment of Education.Longmont. Colo Northern ColoradoEducational Board of CooperativeServices 1980. NET funded. 85 p. 111.28 cm. Includes bibliographical

references. (NAL Call No. TX364.733 F&NE-3884).Abstract. Nine lessons (one for eachmonth, September through Mav) aredesigned to teach children to make wisefood choices through knowledge ofnutrient requirements. sources andfunctions and how food production andhandling affect the final nutrientcontent. Some topics are seasonallyappropriate (i e., dental health inOctober, eggs in April); other topicsinclude the Basic Four food groups,snacks and breakfast. Activities fore ach lesson fulfill stated behavioralobjectives and are divided into gradelevels K-2, 3-4 and 5-6. Studenthandout/worksheet masters and answerkeys are included. (js)

84

0160Target nutrition : nutrition educationactivity guide / prepared by AngelaLettuce Croce; illustrations by PatriciaMope.Croce, Angela Lettuce. San Diego, Calif.San Diego City Schools 1980. NET funded-Translation of La nutrition comoobjectivo guia de actividades deeducation nutricional (TX364.C752 F&NB-3400). 3 modules in 1 v. : ill. ; 28cm. Includes bibliographies. (NAL CallNo.. TX364.C75 F&N B-3399).Abstract- Activity guides in English andSpanish provide ideas for reinforcementof nutrition knowledge, identificationof attitudes about food and improvingeating habits. Lawton plans for pre K-K,Grades 1-3, and 4-6 are hased on theguidelines of the Health InstructionFramework for California PublicSch000ls. Topic areas are: food choices,factors influencing choices, foodrelated careers, consumer competenciesand food handling. Lessons may beincorporated into math, language, socialstudies, science, art and reading whereappropriate. Each lesson lists a desiredproficiency and behavioral objective.content, learning experiences andmaterials needed. Optional foodexperiences are provided to reinforceconcepts taught. Student activity sheetsand recipes are included. (js)

0161Task cards : vegetables with good munchprogram.Durham, N.H. Nutrition at Work, UNH1SS1 NET funded. 1 portfolio : ill. ;

28 cm (NAL Call No.: TX392.738 F&NE-4450).Abstract. Twenty-two task cards, part ofthe "Vegetables with Good Munch"Program, provide learning activitiesintegrating food and nutritionInformation Into subject matter areas.Arts, crafts, experiments and just plainfun activities, such as vegetableprinting; garden planning, sproutculture and foreign food research, forindividuals, small groups or classes areincluded. (js)

0162Teach nutrition with puzzles andactivities / by Doris Ruslink.Puslink. Doris. Upper Montclair, N JLife Skills Center. Montclair StateCollege 1978. Cover title. (24) leavesill. ; 28 cm. (NAL Call No.: TX364.R81E-3851).Abstract: Basic nutrition concepts aretaught through a collection of learningactivities which include crosswordpuzzles and word games. Each activitylists appropriate grade level andconcept stressed. (ds)

0163Teacher's, cooks & children : road togood nutrition : curriculum guide /developed by Anoka-Hennepin IndependentSchool District No. 11.(St. Paul, Minn.) State Dept. ofEducaticl 1980. NET funded. 7 v. : ill.

29 cm. Includes bibliographies. (NALCall No.: TX364.739 F&N E-3997-E-4003).

Abstract: Curriculum guides for eachgrade level (K though 6) providefood-related activities to be conducteethrough cooperative efforts of theteaching and school foodservice staff.To improve the nutritional status ofstudents the lessons focus ondevelopment of decision making skillsfor Informed food choices, Emphasis isplaced on the Basic Four food groups,the role of each in specific bodyfunctions, and the need for a variety offoods for each food group for optimalhealth. For each concept within a gradelevel, at least 2 activities aresuggested. Activity procedures arebriefly outlined and required materialsare listed. Worksheets, handout masters,and recipes are provided. Curriculumcontent includes food classification,preparation processes, relationships offood to culture, evaluation of foodadvertising, nutrient functions, andnutrient sources. l )

0164A teacher's guide to learning nutritionthrough discovery, K-B / Barbara Fry,Josephine Swanson (and) Martha Plass.Fry, Barbara. ; Swanson, Josephine.;Plass, Martha L.& Learning nutritionthrough discovery, K-6, teachers guide.Ithaca, N. Y. Cornell University 1980.(72) p. Includes bibliographies. (NALCall No.: TX364.F7 1980 F&N E-3695).Abstract: A series of nutrition learningactivities has been developed for K-3and 4-6 grade teachers. Basic nutritionfacts support specific activityinstructions. Primary grade foodactivities were designed for classroomuse; teaching goals encourage positiveattitudes toward eating a variety offoods, and toward developing the conceptthat good food is related to goodhealth. The intermediate gradeactivities introduce fundamentalbiological concepts of nutrition,including nutrient composition of food,digestion and energy balance. Recipeshave been altered to reduce sugars,saturated fats and sodium in the diet. Aresource list provides suggestions onbooks for students and teachers, andother sources of nutrition educationmaterials. (cj)

0165Teaching about nutrition : a resourcekit for use by school food servicepersonnel, teachers, and students /written by Emma Nance ; edited by JudyCoady and Debbie Frisch Swanson.Nance, Emma. ; Coady. Judy.; Swanson,Debbie Frisch. Denver, Colo. ColoradoDept. of Education (1982). NET funded.12 portfolios : ill. ; 30 rm. in case 31x 28 x by 7 cm + 26 transparencies.(NAL Call No.: TX364.V:242 F&N B-3312).Abstract: A resource kit for use byschool food service personnel, teachersand students (grades 4-12) contains 12portfolios of materiels to be used inclassroom nutrition study or with PTAand other adult groups. Portfolio topicsinclude: school lunch and its role innutrition education; Basic Four foodgroups; food discovery and tasting

31

65

experiences; introduction to majornutrients, Recommended DietaryAllowances, additives and food labeling;bulletin board and exhibit ideas; andpuppetry. School lunch and food attitudeSurveys are provided; student and parentinvolvement activity ideas are included.Transparencies and han,,ut/activitymasters also are provided to enhanceclassroom activities and presentations.(is)

0166Tennessee educates for nutrition now :

an instruction plan for preschool /prepared by Frances E. Andrews ... (etal.) ; under contractual supportprovided through the Tonneau*Department of Education to theUniversity of Tennessee, Knoxville.; Andrews, Frances E.& An instructionplan for preschool. (Nashville, Tenn.)Tennessee Dept. of Education 1982. NETfunded. v, 102 leaves, (2) folded leavesof plates : 30 cm. -. Bibliography:leaves 84-89. (NAL Call No.: TX364.I545F&N 8-3314).Abstract: The preschool plan isorganized around four goals identifiedfor nutrition education in Tennessee.These goals are to understand: therelationship of nutrition to health, therelationship between individual andenvironmental characteristics and foodrelated behavior, physical and chemicalproperties of food and the nature andmeans of resolution of food andnutrition related concerns. The plan isdivided into beginning and advanceddevelopmental level sections. Withineach section are specific topics forstudy and corresponding cognitive.affective and behavioral objectives,generalizations about the information.priority ratings to help determineemphasis each topic should receive.content, vocabulary lists, teacherinformation, activities, assessmentactivities, and supplementary resources.A resource guide provides an annotatedlist of children's books and teacherreferences. picture and materialssources and an educational materialsevaluation instrument. Os)

0167Tennessee educates for nutrition now :

an instructional plan for kindergartenthrough grade 6 / prepared by TheUniversity of Tennessee, Knoxville,Nutrition Education Project Staff ...(et al.).(Knoxville, Tenn. University ofTennessee) 1980. NET funded. vi, 218 p.

ill. ; 30 cm. (NAL Call No..TX364.T416 1980 F&N 6-3381).Abstract: Divided into sections by gradelevel. the instructional guide listsnutrition topics related to Tennessee'snutrition education goals, cognitive,affective, and behavioral objectivesneeded to achieve the goals, subjectmatter into which goals may beintegrated and a priority rating forinclusion of the topic in thecurriculum. Pre-instruction assessmentactivities help the teacher determinethe food- and nutrition-related

32

knowledge, attitudes and behavior thechildren already possess. Lesson plansfor each topic include backgroundcontent information for the teacher,activities which can be integrated intotraditional subject matter areas,evaluation techniques and additionalresources available. The appendicesinclude an annotated resource guide andan educational materials evaluationinstrument. (js)

0168Tennessee educates for nutrition now :

an instructional plan for kindergartenthrough grade 6 / prepared by Sandra W.Miller ... let al.).Miller, Sandra W.& Nutrition education

instructional plan, kindergarten- -grade6. (Nashville. Tenn.) Tennessee Dept. ofEducation 1981. NET funded -Cover titleNutrition education instructional plan.kindergarten-grade 6. 289 p. ill : 29cm. Bibliography: p. 263-280. (NAL CallNo.: 7X364.7416 1981 F&N 6-3362)Abstract. A framework of goals,objectives and topics for nutritioneducation in Grades K-12 was developedaccording to the specific needs ofTennessee children. Objectives forGrades K-6 are organized around thefollowing themes: K-1 exploration toincrease acceptance and enjoyment offood; Grades 2-3 differentiation ofbasic concepts relevant to food andnutrition. and for Grades 4-.3sociocultural aspects of food andnutrition. The instructional guide isdivided into sections by grade level.Each grade level section contains goalsand objectives, basic subjectdesignations, content andgeneralizations, vocabulary lists,teacher information, activities,resources and assessment procedures. Aglossary and resource guide also areprovided. (js)

0169To mom and dad a primer on feeding thepreschooler / Joanne P. Ikeda .

Ikeda, Joanne P. Davis, Calif. .

Division of Agricultural Sciences,University of California. 1980. Covertitle.- "Reprinted April 1980.". 8 p.ill. . 28 cm - (NAL Call No. DNAL FNC12,1206.14 F&N E-4497).Abstract. A brief guide for parentspresents advice for developing goodattitudes towards a sound diet in theirnewborn to preschool children. Emphasisis placed on: starting good eatingpractices early (at infancy): making thelearning of good eating habits easy(e.g.. making dining with the familyphysically comfortable; serving smallportions to the child; serving fingerfoods): making mealtime a pleasantoccasion, the recognition of problems(e.g. poor eaters; intermittent favoritefood demands; filling up on milk; platewaste): and techniques for easing theconcern when introducing new foods. Adaily checksheet to ascertain whether achild is eating a balanced diet(relative to recommended daily foodguidelines) is appended (wz)

0170To your health! : nutrition educationcurriculum guide, grades K- / Betty B.draveau, Virginia Lindsteadt.Brazeau, Betty. ; Lindsteadt, Virginia.Ukiah, Calif. Mendocino County Schools1980. NET funded -Loose-leaf. 2 v. (1046p ) : ill. ; 30 cm. Includesbibliographies. (NAL Call No.: TX364.869F&N B-3322/23).Abstract: A curriculum guide forkindergarten through 8th grade provideslcsson plans which support performancelevels outlined in the MinimumProficiency Levels fur NutritionEducation in California Schools and helpstudents develop knowledge and skills tomake wise food choices. Lessons plans.grouped by grade level fulfill the 5required nutrition topic areas (foodchoices, factors influencing foodchoices, food related careers, consumercompetencies and food handling) and aredesigned for maximum integration intocurriculum subject areas. Each lessonplan indicates the time required for theactivities, provides brief backgroundinformation and suggests individual andgroup learning activities which meet thestated behavioral objective. Specificevaluation and enrichment activitiesalso are suggested. Supplementarysections include nutrition-relatedreading enrichment activities, methodsfor integrating a gardening experienceinto curriculum ereas, a parentinvolvement section providing workshopoutlines and activities, and a teacher'sresource list. (js)

0171Try something new / Martha Mapes (and)Gail Keown.Mapes. Martha C. ; Keown, Gail. Ithaca.N.Y. Cornell University 1977. 1 v.(various paging!). Includesbibliography. (NAL Call No.: TX355.M321977 F&N E-3677).Abstract: Lesson plans for teachers of9-12 year olds are designed to providenutrition education through learningactivities. Goals of the educationprogram encourage youngsters to try newfoods, particularly th.le containingcalcium, iron, and vita.,ins A and C; todevelop a greater understanding ofnutritional needs; and to improveability to make healthy *food choice!.Six steps to lesson planning aredescr,bed and reinforced with practicalsuggestions; they include choosing agoal, selecting teaching tools. Pickingan attention-getting introduction,adding food and learning activities, andclosing with a good wrap-up. Planningand teaching aids, and evaluationmaterials provide plenty of support forthe teacher. Suggestions for activitiesinclude puppets, recipes, and nutritiongames and puzzles. (cj)

0172The Twins go to Nutriland / (illustratedby Gloria Trowbridge ; editel by JoyceKnodell).Knodell, Joyce. Minneapolis, Minn.

Minneapolis Public Schools NutritionCenter 1982, c1981. NET funded. 16 p. :

33

ill. ; 28 cm. (NAL Call No.: TX364.T9F&N E-3995).Abstract: A storybook divided into 9episodes explains how a pair ofMinnesota twins learn about nutrientsand the value of good eating habits aswell as the problems junk food cancause. They use their newly foundknowledge to find their way to Nutrilandand then home. (js)

0173Using food experiences to reinforceacademic objectives / Thelma Harms andDeborah Reid Cryer.Harms. Thelma. ; Cryer. Deborah Reid.(Raleigh) N.C. Dept. of PublicInstruction 1980. NFT funds° -Includesindex 108 p. : ill. Bibliography: P.100-104. (NAL Call No.: TX364.H35 F&NE-3793).Abstract: Lesson plans for children inpre-kindergarten through sixth grade useclassroom food experiences to enhanceteaching of basic skills of Health.Reading and language Arts. Mathematics.Science and Social Studies. Plans aregrouped according to academic subjectsand are divided into grade levels:pre-school through kindergarten; Grades1 -3; and 4-6. Each plan's formatincludes a behavioral objective andappropriate activities for classroom usewith reference to single--portionpicture-word recipes in a supplementalcookbook. These recipes arenutritionally sound and contain limitedamounts of salt, sugar and fats. Anannotated list of supplemental bouks anda scmple newsletter for parents areprovided. (p)

0174A Vegetable flower, broccoli.Durham. N.H. : Nutrition at Work.University of New Hampshire. 1981? . NETfunded.- Part of Vegetables with goodmunch program. 4 p. : ill. ; 42 cm.(NAL Call No.: DNAL FNC TX392.V376 FEINE-4550).Abstract: This teaching poster focuseson parts of vegetables that are eaten.The various components of a vegetable.e., flower, root, stems, fruit and

leaves are illustrated. Broccoli flowersare compared to someone wearing a hat. Anumber of hats are shown and thestudents are aske0 to identifyoccupations associated with a specifictype of hat. such as a chef's or policeofficer's cap. (kbc)

0175Vegetable magic : a preschool andkindergarten nutrition education sourcebook / by Michele Palmer and ArlineEdmonds; graphics and illustrations byPenny Guerin; edited by JaninaCzajkowski and Linda Gacoin.Palmer, Michele. ; Edmonds, Arline.Storrs, Conn. Connecticut NutritionEducation and Training Program c1981.NET funded -Includes index. 40 p. : col.111. ; 22 x 28 cm. Bibliography: p. 38.(NAL Call No.: TX401.V43 F&N C-2454).Abstract: A nutrition education sourcebook for teachers and home day careproviders provides 5 methods of

exploring vegetables with preschoolchildren. The Read-A-Story Sect.1ncontains discussion ideas and f,llow-upactivities for 7 recommended storybooks; Grow-A-Plant providesinstructions for growing vegetables;Take-A-Trip sugge3ts places to visitthat grow, prepare or sell vegetables;Play-A-Game offers simple educationalgames; and Eat-A-Treat contains easilyprepared vegetable recipes. (js)

0176Vegetables with good munch program.(Durham, N.H. Nutrition at Work, UNH1981). NET funded -Includes 7 spiritmasters. 1 portfolio : ill. ; 28 cm.(NAL Call No.: TX392.V39 FAN E-4451).Abstract: As part of a program designedto teach nutrition principles and toincrease the use and acceptance ofvegetables by students, the teachingmaterials packet includes: 5 activitysleet dittos for various grade levels; asoog lyric ditto and activity sheet("kink FOOd Junkie"): a five letterser es to parents introducing thecrown's, discussing each vegetable topicand prividing recipes; a vegetablesurvey to determine the degree of likeor dislike of 21 vegetables; and a listof five suggested books and relatedfollow-up activities. Four teachingstations one for each vegetable emphasisarea) pro. ;de additional learningactivitic.s whicn may be used withindividuals or smal, groups and limitedteacher assistance. (js)

0177Welcome to Peabody's nutrition educationcurriculum.Peabody. Moss. School Dept. 1981. NETfunded. 355 leaves in various foliations: ill. ; 30 cm. Includes bibliographies.(NAL Call No.: TX364.W462 FAN B -3331)Abstract: A summary of the projectincludes descriptions of a breakfastprogram and a curriculum writingworkshop, curriculum guides for gradesK-6, a nutrition information bookletwith activities for parents andchildren, and a listing of nutritioneducation 1er4ures, workshops andcourses offei,J to teachers in1980-1981. The curriculum guide providesup to 20 lessons for each grade levelwhich integrate nutrition objectivesinto existing curriculum subject?,. Eachlesson describes the objectives,materials needed, preparation andclassroom time required, additionalteaching ideas, and follow-up questions.The nutrition education focus of eachgrade level is as follows:kindergarten-breakfast and snack foods(Food: Your Choice-Dairy Council); grade1-dental health, nutritious snacks;grade 2-Basic Four Food Groups; grade3-Body Care (diet and exercise); Grade4-Food...Your Choice-Level 2; grades 5and 6-Food...Your Choice-Level 3. (js)

0i7What happens to a hamburger /by PaulShowers ; illustrated by Anne Rockwell.

Showers. Paul. ; Rockwell, Anne F. NewYork : Harper b Row, c1995. 32 0. : col.ill; ; 23 x 18 c. -. (NAL Call No.:DNAL j0P145.549 1985).Abstract. This book is part of the"Let's-Read-and-Find-Out" series and isdesigned for preschool and primary-gradeechoo! children. It is an elementaryintroduction to the meaning of food as afuel for the body. Through colorfulpictures and activities for the chi...irento perform themselves, the book gives asimple and interesting summary of thebody's digestive processes. Childrenreading the book will learn therelationship between food which is eatenand normal body functioning anddevelopment. (1sp)

0179What makes me tick? health and safetylesson plans /Edith P. Vincent, statesupervisor. -.Vincent, Edith P. Dover? Delaware

Department of Public Instruction, 1982.Edith P. Vincent coordinated theproject; Susan Wooley assisted inwriting, organizing and reviewing thelesson plans.- September 1982.- Lessonplans and activities in health andsafety education for kindergartenthrough grade six. 7 v. in 1 : ill. ; 29cm. Includes bibliographical references.(NAL Call No.: DNAL LB1587.H4W45)Abstract. A comprehensive program ofhealth and safety education is outlinedto help teachers establish a frameworkfor meeting their students' healthneeds, interests, and problem . A seriesof health and safety lesson plans ispresented for students in kindergartenthrough grade six. A curriculum guideoutline summarizes objectives for eachgrade level in each of the followingcategcies: self-image, know you body,coping skills, care of the body,nutrition, substance use and abuse,safety, and consumer health Thecurriculum provides preparatoryacti .ties, discussion topics, learningactivities, a list of requiredmaterials, and resources to helpaccomplish each objective listed in eachcategory. clackground information isprovided where appropriate in an"explanation for the teacher" section.Organizations that can act as sources ofmaterials and services are listed foreach section of the curriculum.Supplemental curriculum ideas (i.e.performance objectives, activities,competencies expected) are suggested forfifth and sixth grade students. NumerousillusthationS, charts, and tables areincluded in the curriculum materials.(aje)

0180Which came first, the ,.:hicken or hereggs.(Cambridge. Mass. Wriden SquareCnildren's Center (19807). NET funded.(35) p. ; 28 cm. (NAL Cell No.:TX364.W432 F8N E-4013).

34P (7)t.

Abstract: Monthly curriculum overviewsfor a specific food group suggest trips.activities, and occasionally key pointsfor emphasis or discussion. Examples ofteacher-developed activities,evaluations, and trip evaluationsprovide ideas fOr a preschool and earlyelementary approach to understanding thefood chain. (ja)

0181Your fresh look book / S. Raiff.Raiff, Stan. Washington UFFVA 1979.

(33) p. ill. (NAL Call No. TX355 Y6F&N E-3234)Abstract Basic information onnutritional needs, dietary goals, foodproduction, and health are exploredthrough 12 activity-oriented duplicatingmasters aimed at grades one throughthree. The basic four food groups aremilk, meat, fruit and vegetable, andbread and cereal: and everyone shouldeat from elect. of the groups everyday.Vitamin A keeps the skin and boneshealthy, and vitamin C helps the teeth.gums, bones and muscles to work. Crunchyfruits and vegetables also help theteeth and gums. Fruits and vegetablescome from five plant parts--leaves.stalk, fruit, roots and seeds--anetastes should be developed for ma,different fruits and vegetables.time is a good time to eat these foods,with bananas, carrots, grapes, orangejuice and celery being nutritioussnacks.

0182I am what I eat : nutrition education inthe classroom : a guide for teachers,grades K-8.Natick. Mass Natick Public Schools1981 NET funded. ii. 131 p. : ill. ; 22x 2E cm. Includes bibliographies. (NALCall No. TX364.I2 f&N C-2459).Abstract. A curriculum guide developedto help school teachers, nurses and foodservice personnel integrates nutritioneducation into the existing curriculumand food service program. Nutritioneducation activities are listedaccording to academic subjects (languagearts. mathematics, social studies,health and science, art and physicaleducation) and resources to use andpersons to involve in each aresuggested Activities are grouped K-2.Grades 3-4, 5-6, and 7-8. Additionalnutrition resources and suggested fieldtrips are listed for each age group. Theappendix includes lists of storybooks,student and teacher references,cookbooks, nutrition information,consumer-produced infolmation, activitycharts and puzzles (kbc)

0183I cooked it myself / by Judith KernCramer.Cramer, Judith Kern Windsor, Calif.Resources for Communication 1980.nclvdes index. 103 p. ill. (NAL CallNo. TX652.5.C6 F84.4 E-3756).Abf.tract Food definitions, nutrienteducation, and step-by-step foodpreparation and cooking instructions areillustrated, to assist young school

35

childron with teacher guided foodpreparation. While the material wasplanned for classroom use, it is alsoappropriate for use by parents whileguiding youngsters in using andunderstanding foods. The approach tofood preparation and nutrient educationallows the teacher to integrate andreinforce mathematics, science, logic,health practices, and vocabulary andmotor skills. Simple food preparationprocedures illustrate food use fromvarious types of plants (e.g.,Carrot-raisin salad: cauliflowercrunch), and from various specificnutrient -rich food sources (e.g..tuna-egg sandwich (animal protein):banana bread (8 vitamins): cantalopecocktail (vitamin C): spaghetti andsauce (iron)). Descriptions of materialsneeded, presentation approaches, andmethods for preparing supplementarydisplays are provided for teachers. (wz)

Aguilar. Rosati. M. 31Alimentos pars comprender. 54Alimentos pars pensar. 54Andrews, Frances E.& An instruction planfor preschool. 166

Beck. Jo. 50Bedworth, Albert E. 91, 112Bell. Paul E. 125, 126Brandt, Gail. 133Brazeau. Betty. 170Browne, Marva Sprauve. 157Bush. Eileen K. 49Caughey, Carol. 138Chapman. Nancy. 132Clark, E. Audrey.& Good nutrition, try

it, you'll like it. 37Coady. Judy. 165Cramer, Judith Kern. 183Croce. Angela Lettuce. 80, 135, 160Cryer, Deborah Reid. 173Davinroy, Janet L. 44Davis. Susan. 1, 94Dawson, Hannelore. 3, 6, 14. 63, 64, 82Deacon. Gene F. 75DoMauro, Karon 117Dept. of Education. 47Dorsey, Jodee L. 42, 43, 44, 45, 46, 47.

48Dorsey, Jodee L.& Schoolwide activities.

49Edge. Nellie. 76Edmonds, Arline. 56. 175Ehlert, Joy. 138Elgin, Kathleen. 30Estop. Rebecca M. 42. 46Farkas. Joyce. 13Fenton, Pricilla. 133Florida 47Forbes, Joyce.& Food for understanding.

54Fraser, Jean. 13

Fraunfelter, Susan. 7Fry. Barbara. 164Funk, Doris Harrnacker. 139Gaskill, Elizabeth. 133Golay, Jenny. 120Goldsmith, Nancy. 84Goodwin, Mary T. 19

Gorelick, Molly C. 37Graf, Vicki. 109Hankins. Louise. 20Harms. Thelma. 17, 79, 153, 173Harrington, Deborah 0 43, 47, 48Health Promotion Branch. 72Heit. Philip. 60Hemphill, Susan B. 43. 47. 48Herde, Judith A. 86Herr, Judith 154Hope, Patricia. 80Huffman. Tom. 74Hunsley, Eleanor. 73Hunt, Barbara Novak. 122Ikeda, Joanne P. 169Israel, Elaine. 68Johnson, Jody. 138Johnson. Virginia Stewart. 108Karla. Lynette. 97Keeling. Marie H. 110Keown, Gail. 171Knodoll, Joyce. 172Koeppe, Karen. 129, 130, 158Kotris, Susan. 155Lasswell, Anita B. 118Leitz, Pierr M. 76Lindsteadt, Virginia. 170Mancinelli, Angela. 128Mapes. Martha C. 171Marbach, Ellen S. 127

Msrple, Sylvia. 3. 6. 14. 63. 64, 82McLaughlin, Elaine Casserly. 84McRae, Virginia. 53Meeks, Linda Brower. 60Miller, James L. 7Miller, Sandra W.& Nutrition education

instructional plan.kindergarten - -grade 6. 168

Moolenaar, Ruth. 88, 157800n. Rosen... 83, 87Morris, Linda. 32Murray. Katie. 5Nance, Emma. 165Naworski, Priscilla. 25. 81Nikkei, Nancy.& Nutrition Understanding

Received Through Updated ResourcefulEducation. 92

O'Connell, Lily Hsu. 125, 126Weis, Niltza M. 77Olson. Christine. 32Palmer, Michele. 175Pettit, Nance. 33Pfeifer. Camille. 134Filtz, Albert. 67Pizzolongo, Peter. 84Plass. Martha L.& Learning nutrition

through discovery. K-6, teachersguide. 164

Pollen, Gerry. 19

Pugliese. Madeleine K. 65. 95Radigan, Kenneth W. 98. 99Radler, Harlan.. 116Raiff. Stan. 181Randall, Jill. 32Ribble-Modjeski, Amy. 53Rockwell, Anne F. 178Ruhnka, Sallie C. 86Ruslink, Doris. 139. 162Rye. James. 122, 125, 126Saskatchewan. 72Seixas, Judith S. 74Salaam, Millicent E. 141Shapiro, Gerilynn B. 65, 95Showers, Paul. 178Sims. Millie. 70SkIdds, Carol. 14

Snaith, Mary. 134Stewart, Mary Jo. 20Stimmel, Deborah. 13Stratton, Bev. 5Strobl, Catherine. 137Swanson, Debbie Frisch. 165Swanson. Josephine. 164Timberlake, Amanda M. 44. 49Torbet, Helen R. 18

Tressler, Joan. 20Van Domelen, Nancy. 137Veitch, Beverly. 17, 153Vincent. Edith P. 179Voichick, S. Jane 97Vonde, Dee Anne S. 50Wagner, Patricia A. i47Wapensky, Tanya. 131Weiss, Ellen. 33Wetherell, Ann. 64Wetherell, Anne. 3, 6Whitener, Carole B 110Williams. Helen C. 157Wolfe, Linda. 122Wong. Cheerfield. 83, 87Wong, Theresa. 83, 67Zeyen, Dorothy Dolph. 341912. 1411923. 30

37