In today’s world, nutrition plays a crucial role in the health and well-being of individuals across all age groups. Various programs and resources have been developed to educate and inspire people to make healthier food choices. This article highlights a range of materials designed for different audiences—from students and parents to food service personnel and healthcare providers. Each resource aims to promote healthy eating habits, improve nutritional knowledge, and support overall wellness. Here’s a look at some notable kits, books, and videos that can help foster a healthier future.
1% Or Less for Primary and Secondary Schools
1996
The Center for Science in the Public Interest created this kit to support the implementation of a 1% or Less campaign in schools. It consists of two main sections: “Getting Started” and “Materials.” The first section guides you on how to conduct a campaign, while the second provides all necessary resources. The materials are designed to educate and encourage students to opt for low-fat or fat-free (skim) milk. The kit offers various activities suitable for both primary and secondary schools, allowing you to tailor a program that fits your school’s unique needs.
AUDIENCE: Students, Parents, Teachers, Food Service Personnel, Community
FORMAT: Lesson plans/campaign materials
5 a Day Power Play: Community Youth Organization Idea and Resource Kit
1998
This kit was developed by the California Children’s 5 a Day-Power Play! Campaign and is targeted at 9 to 11-year-old children. It includes fun, simple, and adaptable activities to teach kids about healthy eating. With 12 different activities available in any sequence, the kit’s ideas can easily be integrated into daily routines.
AUDIENCE: Youth Organization Leaders
FORMAT: Resource book
All Star Receiving for Child Nutrition
1998
The 1998 Breakfast Lunch (BLT) module emphasizes essential receiving procedures for effective management of Child Nutrition Programs. It includes a 15-minute video featuring five lessons along with copy-ready handouts that managers can use to train staff on food quality, safety, and customer satisfaction.
AUDIENCE: Food Service Personnel
FORMAT: 15-minute video/lesson plans/reproducible handouts
The American Dietetic Association Guide to Women’s Nutrition for Healthy Living
1997
This engaging, consumer-friendly book serves as a comprehensive guide for women regarding proper nutrition. Covering topics from basic dietary principles to disease prevention and lifelong health, it assists women in developing enjoyable and healthy eating plans for all life stages. The guide emphasizes setting realistic goals through small changes, promoting the enjoyment of convenience foods while emphasizing the importance of nutrition in relation to conditions such as breast cancer, heart disease, diabetes, osteoporosis, and obesity. It offers practical advice, charts, and a wealth of resources, making it an essential tool for dietitians and their clients.
AUDIENCE: Nutritionists, General Adult Health Clinics, Colleges
FORMAT: 238-page book
Anemia: The Silent Shadow
1996
This video targets individuals who suspect they may have or have been diagnosed with iron-deficiency anemia. It explains iron deficiency in accessible terms, presents symptoms to watch for, and identifies those at risk. The program outlines nutritional guidelines for specific groups, including infants, mothers, teenagers, and pregnant women, while highlighting the significance of folic acid and its relation to iron deficiency. It also provides recipes and cooking ideas to enhance iron intake.
AUDIENCE: General Adult, Health Clinics, High School/College
FORMAT: 12-minute video
Baby It’s You
1998
Navigating how and when to feed a baby can be overwhelming for new mothers. This program, partly narrated from a baby’s perspective, simplifies the role of nutrition in a baby’s health. It covers the introduction of solids, vegetables, meats, whole milk, and finger foods, alongside the benefits of breastfeeding. This video is an excellent resource for clinic waiting rooms and prenatal classes.
AUDIENCE: Health Clinics
FORMAT: 13-minute video
Being Vegetarian
1996
This book offers essential information for vegetarians and those considering a vegetarian lifestyle, focusing on how to create nutritious meals based on plant foods. It provides an easy-to-understand overview of necessary nutrients with examples of plant sources, along with practical advice on menu planning, meat and dairy replacements, grocery shopping, and dining out.
AUDIENCE: Nutritionists, General Adult Health Clinics, High School/College
FORMAT: 134-page book
Cafeteria Connections – Linking the Classroom and Cafeteria
1998
Developed by the Utah Child Nutrition Program, this guide is intended for cafeteria managers to integrate nutrition education into schools. It aligns cafeteria activities with classroom lessons through a series of monthly “packets,” each containing general information, classroom overviews, bulletin board ideas, newsletters for parents, and promotional strategies for the cafeteria.
AUDIENCE: School Foodservice
FORMAT: Activities/handouts
Calcium in Your Life
1997
This guide underscores the importance of calcium for everyone, from infants to adults. It details how to enhance calcium intake through recipes, menus, and supplements while addressing osteoporosis risk factors and special needs for specific groups, such as vegans, dieting teens, milk-averse children, and lactose-intolerant adults.
AUDIENCE: Nutritionists, General Adult Health Clinics, High School/College
FORMAT: 155-page book
Carbohydrates: What You Need to Know
1998
Part of the American Dietetic Association’s Nutrition Now Series, this book clarifies common misconceptions about carbohydrates. It explains what carbohydrates are, their necessity for health, and their impact on weight, mood, and physical performance. Readers will also learn about carbohydrate-rich foods and how to incorporate them into a balanced diet.
AUDIENCE: General Adult Health Clinics, College/High School
FORMAT: 75-page book
Changing the Course: School Foodservice Manual
1997
This revised manual from the American Cancer Society incorporates the Food Guide Pyramid and 1995 Dietary Guidelines. Its purpose is to assist school food service personnel in providing high-quality meals, boosting student participation in cafeteria programs, and helping young people adopt low-fat, high-fiber eating habits. It includes a series of 20-30 minute training sessions for food service staff to encourage healthier food preparation techniques.
AUDIENCE: Food Service Personnel
FORMAT: 46-page manual
Childhood Obesity: Lily Faces a Problem
1997
In this video, six-year-old Janelle struggles with weight gain. Her mother, Lily, focuses on improving nutrition rather than calorie counting, introducing creative meal and snack ideas while emphasizing physical activity. The video conveys that parental concern for children’s weight should not undermine their sense of love and acceptance, culminating in an uplifting affirmation of individuality.
AUDIENCE: Parents, Health Clinics, General Adult, Child Care
FORMAT: 13-minute video
Cooking a World of New Tastes
1998
Developed by the USDA, this “cooking show” for school nutrition service personnel promotes innovative methods for creating healthy, appealing school meals. It emphasizes enhancing culinary skills through professional chefs’ tips and offers a selection of USDA’s ethnically diverse recipes. The video segments are convenient for staff breaks or training sessions.
AUDIENCE: Food Service Personnel
FORMAT: Video training series
Dementia: The Power of Nutrition in Caregiving
1998
Created by the Montana Alzheimer’s Demonstration Project, this kit provides everything needed for a 45-minute presentation on the connection between dementia and nutrition. It includes a 12-minute video, handouts, and overheads, along with a promotional flyer and a detailed presentation guide.
AUDIENCE: Adult Day Care
FORMAT: Video/handouts/overheads
Eating for Less: Lily Gets Her Money’s Worth
1997
With tighter budgets, Lily returns to fundamental shopping and food preparation methods. This educational program follows her grocery shopping experience, highlighting wise choices that maximize nutritional value. Viewers witness her selections of staple items, seek out best deals, and opt for generic brands. At home, Lily prepares meals for the week and shares helpful tips, offering viewers valuable money-saving strategies.
AUDIENCE: Parents, Health Clinics, General Adult
FORMAT: 13-minute video
Eat Well, Stay Well with Parkinson’s Disease
1998
Authored by Kathrynne Holden, a registered dietitian and gerontological nutritionist, this book addresses the unique nutritional needs of individuals with Parkinson’s disease. It aims to empower readers with knowledge to help prevent nutrition-related hospitalizations, optimize the use of levodopa, and maintain an independent lifestyle.
AUDIENCE: Adult Day Care, Health Clinics, Nutritionists
FORMAT: 161-page book
Enhancing Food Flavor with Herbs and Spices
1995
As part of the American Dietetic Association’s Nutrition Skills Series, this resource emphasizes the health advantages of reducing sodium intake while showcasing the flavorful possibilities of herbs and spices in recipes and at the dining table.
AUDIENCE: General Adult Health Clinics
FORMAT: 14-minute video and instructional guidebook