If you’re navigating the world of health, nutrition, and safety, these resources provide practical and insightful guidance to help you along the way. Whether you’re interested in herbal remedies, vitamins, supplements, or safety in child nutrition programs, each of these works offers valuable information tailored to specific needs. From easy-to-understand breakdowns of medicinal herbs to essential safety training for food service staff, these materials are designed to educate, inform, and keep you or your clients safe and healthy.
Around the World: Healthy Snacks and Easy Meals
1999
This lighthearted video series, running 25-30 minutes each, showcases three simple recipes that teens can prepare with ease. Featuring meals inspired by the cuisines of China, Mexico, Italy, and North Africa, it’s a fun way for young people to get creative in the kitchen.
AUDIENCE: Middle/High School, General Adult, Adult Day Care
FORMAT: Videos, Lesson Plans, Recipes
The Benefits of Breastfeeding
1999
This informative video presents essential facts to help new mothers make one of the most important decisions for their newborn: breastfeeding. Divided into five segments, it covers health and nutrition benefits for both baby and mom, answers common questions, and offers tips for breastfeeding success.
AUDIENCE: Nutritionists, Health Clinics, General Adult
FORMAT: 21-minute video
Body Trust: Undieting Your Way to Health and Happiness
1993
Break free from the endless cycle of dieting with this empowering video. Featuring testimonials, it introduces a non-diet approach to weight management, encouraging self-acceptance at any size. This supportive guide helps viewers make lasting changes to their eating habits and improve their relationship with food.
AUDIENCE: General Adult, Nutritionists
FORMAT: 60-minute video
Child and Nutrition Health Campaign
1996
This campaign, developed by the American Dietetic Association, the Kellogg Company, and the National Dairy Council, highlights the critical role nutrition plays in a child’s ability to learn, grow, and stay healthy.
AUDIENCE: Elementary, Middle School, Food Service, Parents
FORMAT: 9-minute video, Reproducible Handouts, Fact Sheets
Children and Weight: What Health Professionals Can Do
2000
A comprehensive in-service training kit designed for health professionals. It covers everything from children’s nutritional needs to sustaining physical activity and addressing the risks of childhood obesity. Ideal for in-depth training led by experienced trainers.
AUDIENCE: Nutritionists, Cooperative Extension, Universities
FORMAT: Training Kit
“Dear Family” Letters – Spanish Version
1999
This set of 18 reproducible letters, developed by the California Nutrition Education and Training Program, covers various nutrition topics. The letters can be used in newsletters, parent workshops, or as handouts to foster discussions on nutrition between families and child care providers.
AUDIENCE: Child Care, Nutritionists
FORMAT: Reproducible Handouts
Diabetes Meal Planning Made Easy
1996
This book, based on the Diabetes Food Pyramid, provides practical advice for planning healthy meals and snacks. It includes tips on increasing fruit and vegetable intake, reducing fat, and making better food choices using nutrition labels.
AUDIENCE: General Adult, Adult Day Care
FORMAT: 218-page book
The Don’t Diet Live-It Workbook
1999
Written by eating disorder specialists, this workbook helps individuals tackle food, weight, and body image issues. Through personal stories and interactive worksheets, it guides readers on a journey toward self-acceptance and healthier eating habits.
AUDIENCE: Consumers, General Adult, Nutritionists
FORMAT: 255-page book
Eat Your Way to a Healthy Heart
1999
This book by Liz Applegate, RD, cuts through the confusion about heart health and food. It features over 100 foods and offers strategies for heart-healthy eating, along with practical recipes and tips for meal planning and grocery shopping.
AUDIENCE: Consumers, General Adult, Nutritionists
FORMAT: 351-page book
Every Little Bite Counts: Supporting Young Children with Special Needs at Mealtime
1998
This guide from the California Department of Education offers strategies for caregivers to help children with special needs during mealtimes. It includes practical solutions for common feeding challenges.
AUDIENCE: Child Care, Elementary, Parents, Food Service
FORMAT: 196-page book
A Garden in Every School Packet
1999
This packet provides schools with resources and ideas for developing garden-enhanced nutrition education projects. It includes information on garden start-up, nutrition education, funding, and partnerships.
AUDIENCE: Elementary, Middle School, Food Service
FORMAT: Reproducible Handouts
Healthy Snacks
1994
Featuring over 90 low-fat, low-sugar, and low-sodium recipes, this book offers healthy snack options for children. The recipes are designed to meet Child and Adult Care Food Program requirements, making it ideal for both home and school use.
AUDIENCE: Child Care, Elementary, Parents
FORMAT: 47-page recipe book
Intuitive Eating
1996
This book by Evelyn Tribole and Elyse Resch bridges the gap between the anti-diet movement and health-focused eating. It helps readers break free from dieting while maintaining a balanced, nutritious lifestyle.
AUDIENCE: Consumers, General Adult, Nutritionists
FORMAT: 286-page book
Intuitive Eating Workshop and Slides
1996
This workshop, based on the book Intuitive Eating, helps participants reject diet culture while embracing healthy eating. It includes slides, a script, and handouts for a 10-week program.
AUDIENCE: Nutritionists
FORMAT: 153 slides, Workshop Script, Photo-ready Handouts
Learning How to Breastfeed Your Baby: Breastfed is Best Fed
1998
Developed by Maryland WIC, this video guides new mothers on breastfeeding techniques, including positioning, latching, and ensuring the baby gets enough milk. It also addresses family involvement in the breastfeeding process.
AUDIENCE: Nutritionists, Health Clinics
FORMAT: 14-minute video
Low-Fat Express Complete Deluxe Kit
This creative and entertaining nutrition curriculum is ideal for limited-literacy clients. It includes lessons, models, and kitchen gadgets to teach healthy eating habits in a fun, hands-on way.
AUDIENCE: Middle/High School, General Adult, Adult Day Care, Clinics
FORMAT: Curriculum and Visual Aids
Mirror, Mirror
Developed for health professionals working with adolescents, this program helps young people develop a positive body image and healthier lifestyle choices.
AUDIENCE: Nutritionists, Middle School, High School
FORMAT: Leader’s Guide, Photo-ready Handouts
Multicultural Snacks
1995
This book explores the cultural diversity of food through easy-to-make snack recipes from around the world, perfect for introducing children to new tastes and traditions.
AUDIENCE: Child Care, Elementary, Parents
FORMAT: 47-page recipe book
No Time to Train? Lessons on Food Safety and Sanitation
1998
Designed for food service staff, this set of short lessons provides essential training on food safety and sanitation. The lessons can be delivered in brief, informal sessions.
AUDIENCE: Food Service
FORMAT: 15 Lesson Plans
Osteoporosis
1999
This video explains the bone-building process and highlights the importance of calcium intake, especially during adolescence. It covers factors that impact bone health and the risks of osteoporosis.
AUDIENCE: Middle School, High School, College
FORMAT: 15-minute video
Osteoporosis: The Myth
2000
Learn how osteoporosis can be prevented with diet and lifestyle changes. This video features one woman’s success story in reversing bone loss and offers tips for protecting children from future bone health issues.
AUDIENCE: High School, College, General Adult, Adult Day Care
FORMAT: 15-minute video
Secrets of Feeding a Healthy Family
1999
Ellyn Satter’s book offers a fresh perspective on family meals, empowering parents to teach their children to love food without guilt. It provides practical tips for overcoming meal prep challenges and includes family-friendly recipes.
AUDIENCE: Consumers, General Adult, Nutritionists
FORMAT: 225-page book
Stealth Health
1998
Evelyn Tribole’s book helps readers identify nutrition gaps and make healthy changes. With humorous chapters like “Vegetable Kingdom” for veggie-haters, the book includes over 100 recipes to sneak nutrition into daily meals.
AUDIENCE: Consumers, General Adult, Nutritionists
FORMAT: 240-page book
Super Snacks
1992
This Totline book offers easy-to-make recipes for young children, using simple ingredients and common utensils. These sugar-free recipes are designed to be fun and educational for kids.
AUDIENCE: Child Care, Elementary, Parents
FORMAT: 47-page recipe book
Teaching Snacks
1994
This Totline book helps parents and educators turn snack time into a learning opportunity. Each recipe is paired with educational activities and tips for involving children in food preparation.
AUDIENCE: Child Care, Elementary, Parents
FORMAT: 47-page recipe book
Travel the World Cookbook
1996
This cookbook introduces children to 60 international recipes, complete with fun food facts and cultural insights. It’s a great way for kids to learn about global cuisines while cooking.
AUDIENCE: Elementary, Parents
FORMAT: 136-page book
Tyler’s Herbs of Choice (1999)
In this expanded edition, Tyler and Robbers guide readers through the world of herbal remedies, cutting through myths and misinformation. As the popularity of phytochemicals grows, this book offers a clear, evidence-based approach to help consumers make informed decisions about therapeutic herbs. With easy-to-follow explanations on how herbs can treat various conditions—ranging from digestive issues to nervous disorders—this book is both informative and engaging.
Audience: General consumers, adults, nutritionists
Format: 287-page book
Vitamins, Herbs, Minerals & Supplements (1998)
Written by Dr. H. Winter Griffith, this essential guide is perfect for anyone using supplements or working with those who do. It provides the latest information on medicinal herbs, vitamins, and minerals, including updated Daily Values from the USDA. Learn about supplement interactions, deficiency and toxicity symptoms, and discover the natural sources of disease-fighting phytochemicals found in everyday foods.
Audience: General consumers, adults, nutritionists
Format: 504-page book
Working SAFE: Accident Prevention in Child Nutrition Programs (1999)
Developed by the National Food Service Management Institute, this training module focuses on preventing common workplace accidents in child nutrition programs. It includes lessons on avoiding falls, lifting injuries, fires, burns, cuts, and chemical accidents, making it a comprehensive resource for food service professionals.
Audience: Food service
Format: 17-minute video, lesson plans, activities, handouts