In the world of health and nutrition, various resources have been developed to educate individuals and families about making healthier choices. From videos to books, these programs aim to inform parents, caregivers, and the general public about essential topics related to child development, food safety, and nutrition. Below is a summary of some key resources available for parents and health professionals.
The First Two Years: What Lily Learned
1991
Lily, a new mother, becomes part of a support group for other first-time moms. Through her interactions with these women, she gains insights into what to expect from her daughter Janelle as she grows. The group emphasizes the importance of providing babies with diverse experiences to foster their learning and development. This program highlights the critical responsibilities of a mother during the first two years, such as scheduling regular pediatric check-ups, ensuring proper feeding, and monitoring for signs of illness. Additionally, it encourages mothers to carve out quiet moments for themselves and to take things at a slower pace.
AUDIENCE: Parents, Health Clinics, General Adults, Child Care
FORMAT: 13-minute video
Food Allergies
1998
As part of the American Dietetic Association’s Nutrition Now Series, this book serves as a comprehensive guide on food allergies. It addresses common queries, such as how food allergies are diagnosed, managed, and how to avoid problematic foods while maintaining a balanced diet. A dedicated chapter for parents focuses on strategies to prevent or delay the onset of food allergies in children while supporting their proper growth and development. The book also includes a sample food diary, trail elimination menus, and allergy-free recipes.
AUDIENCE: General Adults, Health Clinics, High School/College, Parents
FORMAT: 93-page book
Food Folklore: Tales and Truths About What We Eat
1999
This book, also part of the American Dietetic Association’s Nutrition Now Series, explores the myths, legends, and traditions that have surrounded foods throughout history—from the healing properties of chicken soup to the belief that grapefruit aids in weight loss. Organized by topic, it helps to distinguish between fact and fiction in the realm of food. The book answers common questions about nutrition and dispels prevalent myths while sharing intriguing facts about food traditions.
AUDIENCE: General Adults, Health Clinics, High School/College
FORMAT: 94-page book
Food Safety for Seniors
An educational video produced by Texas Women’s University, this resource covers essential food safety practices for seniors. It includes guidelines for safe food handling at home—encompassing purchasing, storage, and preparation—as well as tips for dining out safely.
AUDIENCE: Adult Day Care
FORMAT: Video
The Food Guide Pyramid: Curriculum Unit for Nutrition Education Assistants
1998
Developed by the Cooperative Extension Service at the University of California, Davis, this curriculum supports nutrition educators in the Expanded Food and Nutrition Education Program (EFNEP). It provides foundational knowledge and teaching strategies to help participants understand the significance of the Food Guide Pyramid. The curriculum aims to empower families to apply these nutritional principles in their lives, and it includes handouts available in English, Spanish, and Vietnamese.
AUDIENCE: Cooperative Extension, Health Clinics, Food Service Personnel
FORMAT: Lesson plans/resources/reproducible handouts
Fruits and Vegetables: Lily Bets on Five a Day
1997
In this engaging video, Lily tackles the challenge of ensuring her family consumes five servings of fruits and vegetables daily. She provides valuable insights while selecting the best seasonal produce and offers practical cooking tips to make vegetables appealing to children. Viewers will learn how to prepare fruits at different ripeness levels and overcome common objections to buying fresh produce. The program is designed to inspire families to create delicious, nourishing meals that align with the Five a Day initiative.
AUDIENCE: Parents, Health Clinics, General Adults
FORMAT: 12-minute video
Get With a Safe Food Attitude
1998
This USDA video targets safe food handling practices for expectant mothers. Given the potential impact of foodborne illness on unborn children, the program features a diverse cast of four pregnant women who form the fictional rap group “The 2-B Moms.” Through an entertaining narrative, they learn about essential food safety practices while discussing topics like shopping, food storage, meal preparation, and handling leftovers. The video is designed for various settings, including waiting rooms and classrooms.
AUDIENCE: Parents, Health Clinics, High School/College
FORMAT: 40-minute video, divided into 9 segments of 5 minutes or less
Health is Academic: A Guide to Coordinated School Health Programs
1998
This book presents a framework for integrating health into educational institutions, aimed at benefiting student well-being and learning. With contributions from over 70 professional associations, it covers the “eight components” essential for supporting students in overcoming challenges both inside and outside the classroom. The book discusses comprehensive health education, physical education, health services, nutrition services, counseling, psychological services, a healthy school environment, and community involvement.
AUDIENCE: Health Professionals/Educators, School Administrators
FORMAT: 346-page book
Healthy Eating for Healthy Weight
1998
Part of the American Dietetic Association’s Nutrition Skills Series, this video explains why quick-fix diets are ineffective and outlines the skills necessary for sustainable weight management. It focuses on promoting a balanced lifestyle rather than temporary solutions.
AUDIENCE: General Adults, Health Clinics
FORMAT: 13-minute video and instructional guidebook
Healthy Eating for the Whole Family
1995
This video from the American Dietetic Association’s Nutrition Skills Series provides comprehensive guidelines for crafting healthy meals that meet the nutritional needs of every family member. It specifically addresses children’s nutrition, covering topics such as breakfast, snacks, sack lunches, and strategies for dealing with picky eaters.
AUDIENCE: General Adults, Health Clinics, Parents
FORMAT: 13-minute video and instructional guidebook
Healthy Eating on the Run
1998
This resource is designed to help individuals maintain healthy eating habits despite a busy lifestyle. It features practical suggestions for creating nutritious meals away from home, along with time-saving tips for grocery shopping and meal preparation.
AUDIENCE: General Adults, Health Clinics
FORMAT: 11-minute video and instructional guidebook
Lily Does Lunch: Nutrition at Noon
1998
In this video, Lily reflects on her daily nutritional choices and recognizes that a wholesome lunch can enhance her energy levels. The program highlights the significance of a nutritious midday meal and addresses the common reasons many workers skip or shortchange their lunches. Lily shares her favorite sandwich recipes and offers creative tips to make packing a lunch enjoyable and convenient.
AUDIENCE: Health Clinics, General Adults
FORMAT: 10-minute video
Lily Makes Soup and So Should You
1998
Lily and her daughter Janelle embark on a culinary adventure to discover the ease and health benefits of homemade soup. They demonstrate how simple it is to create delicious and nutritious soup, sharing mouthwatering recipes that viewers will be inspired to replicate. Tips include selecting ingredients, utilizing leftovers, and preparing a hearty stock as a foundation.
AUDIENCE: General Adults, Health Clinics, Child Care, High School
FORMAT: 11-minute video
Lunchtime All Stars: Go for the Gold
1995
Developed by the Georgia Department of Education, this cafeteria-based nutrition education program teaches students about the connection between nutritious eating and physical activity. With a focus on sports nutrition, it encourages school-aged children to understand the value of healthy eating habits that will last a lifetime. The curriculum emphasizes the importance of carbohydrates from fruits, vegetables, grains, hydration, and staying active.
AUDIENCE: Food Service Personnel, Elementary, Middle, and High School Students
FORMAT: Cafeteria manager’s guide, teachers’ guides, reproducible handouts
Merchandizing School Lunch: A Nutrition Approach
Developed by the Connecticut Nutrition Education and Training Program, this kit supports food service personnel working with students in grades one to four. It includes a month-long promotional campaign designed to boost participation in the School Lunch Program while providing essential nutrition information.
AUDIENCE: Food Service Personnel
FORMAT: Teacher and parent letters, recipes, and party ideas
Monthly Nutrition Companion: 31 Days to a Healthier Lifestyle
1997
This resource empowers individuals to create a personalized action plan for improved health through a food and physical activity record book. Users are encouraged to assess their current habits, set goals, and track progress with weekly and monthly evaluations. The guide also offers insights into nutrient sources, how to achieve a healthy weight, and strategies for managing eating triggers.
AUDIENCE: Nutritionists, General Adults, Health Clinics, High School/College
FORMAT: 250-page book