Staying informed about nutrition and making smart food choices is essential for maintaining a healthy lifestyle. Whether you’re tracking calories, managing special dietary needs, or simply learning to cook healthier meals, these resources provide valuable guidance. From detailed food guides to professional training programs, each offers practical advice for various audiences, including parents, educators, nutritionists, and food service professionals.
Calorie Guide to Brand Names and Basic Foods
Penguin Books ©1996 Barbara Kraus
For those who love to eat but need to keep track of calorie intake, this guide offers an extensive list of basic foods and ready-to-eat options, covering everything from appetizers to desserts. It’s updated with the latest information, making it a handy reference for classroom use or to take on the go when you need to tally up those calories.
Audience: General Adults, Nutritionists, Teachers, Students, Health Educators
Format: 262 pages, Book
The “Can Have” Diet and More! The Easy Guide to Informed Exercise and Food Choices
NCES, Inc. ©1995 Patricia M. Stein
This book is for anyone who’s tired of yo-yo dieting and wants to make lasting changes to their eating and exercise habits. Whether you’re managing high cholesterol, diabetes, or just aiming to cut down on sodium, this guide has you covered. With updated chapters on reading food labels, the Food Guide Pyramid, and habit-building, it also includes expanded food value tables, featuring more packaged foods and restaurant items.
Audience: General Adults, Nutritionists
Format: 140 pages, Book
Care Connection Training Program
National Food Service Management Institute ©1997
The Care Connection Training Program includes 10 video lessons along with printed materials, designed to help caregivers at child care centers and homes provide high-quality care. Topics include meal planning, food preparation, sanitation, food safety, and basic program requirements. It’s available in both center- and home-specific training packages.
Audience: Child and Adult Care Food Program (CACFP) Sponsors
Format: Video lessons, Sponsor guide, Written lesson materials
Chef Jeff Presents… Practical Tips for Healthy School Meals: Part I
Texas Nutrition Education and Training Program ©1998
This two-part series features Chef Jeff Simpson from Waco, Texas. Although the videos can be shown in full, they are also divided into segments for short in-service training sessions. Part I covers a brief history of the USDA’s National School Lunch and Breakfast Programs, an overview of kitchen essentials, standardized recipes, record keeping, and professional development.
Audience: Food Service Personnel
Format: 1 hour 55-minute video
Chef Jeff Presents… Practical Tips for Healthy School Meals: Part II
Texas Nutrition Education and Training Program ©1998
Part II of this video series features cooking demonstrations, including recipes for an Easy Beef and Salsa Wrap, Steamed Broccoli, and Polynesian Carrot Cake.
Audience: Food Service Personnel
Format: 1 hour 12-minute video
Chefs Creating LEAN: A Nutrition Course for Food Professionals
American Dietetic Association ©1994 Carol Leontos
This program offers nutrition training for chefs, focusing on creating delicious low-fat menu items. The course covers marketing trends, the relationship between fat and health, and recipe modification. It includes 132 slides, a 71-page manual with slide narrative, and 24 reproducible masters. Approved by the American Culinary Federation for 8 hours of continuing education for certified chefs.
Audience: Food Service Personnel, Child Care Providers/Sponsors
Format: 71-page manual, 132 slides, Reproducible masters
Child of Mine: Feeding With Love and Good Sense
1991 Ellyn Satter
An essential guide for parents during pregnancy and the early years of a child’s life. It offers a sensible approach to feeding, covering topics like breastfeeding, bottle feeding, introducing solids, and toddler nutrition. It also discusses regulating food intake, dealing with diarrhea, and preventing obesity.
Audience: Child Care Providers, Parents
Format: 463 pages, Book
Children with Special Health Care Needs: A Community Nutrition Pocket Guide
Ross Products Division ©1997 Dietetics in Developmental and Psychiatric Disorders
This pocket guide is designed for professionals caring for children with special health care needs. It serves as a quick reference for community settings and helps readers better communicate with children’s specialized service providers. Ideal for professionals who may not frequently work with special-needs children or are more accustomed to adult patients.
Audience: Registered/Licensed Dietitians, W.I.C. Clinics, School Consultants, Dietetic Students
Format: 103 pages, Book
Chinese Regional Cooking
Chartwell Books, ©1979 Deh-Ta Hsiung
This beautifully illustrated book explores the rich tradition of Chinese cuisine, from the elaborate dishes served at imperial feasts in pre-Revolutionary China to the simpler, yet equally flavorful, country-style meals. It’s a colorful journey into the heart of authentic Chinese cooking.
Audience: High School, Middle School, General Adults
Format: 224-page book
Communicating As Professionals
The American Dietetic Association ©1994 Ronni Chernoff, editor
This book aims to enhance communication skills for dietetics professionals. Each chapter offers expert advice on how to communicate effectively in a variety of professional settings, helping readers improve their interpersonal skills and convey their messages clearly.
Audience: Nutritionists, College Students, Health Clinics, Teachers
Format: 210-page book
The Complete Book of Food Counts
Dell Publishing ©1997 Corinne T. Netzer
This comprehensive guide offers a wealth of nutritional information for generic foods, brand-name products, and restaurant chains. Whether you’re managing your diet or interested in general nutrition, this book provides a valuable reference for anyone looking to make informed food choices.
Audience: Nutritionists, General Adults, Teachers, Students, Health Educators
Format: 770-page book
Consuming Concerns: Nutrition Concerns in Early Intervention
Frances Stern Nutrition Center
This video addresses the nutritional challenges faced by children with special health needs. It explains why every child in Early Intervention should be screened for nutrition concerns and outlines the crucial role of a nutritionist in the Early Intervention team.
Audience: Child Care Providers, Sponsors, Parents, Health Clinics
Format: 17-minute video
Contemporary Nutrition: An Interactive Look at the Food Guide Pyramid
Cambridge Educational ©1997
This multimedia CD-ROM provides an interactive guide to the Food Guide Pyramid and its relationship to the Dietary Guidelines for Americans. Featuring video clips and engaging questions, the program encourages users to apply the principles of the pyramid to their daily diet.
Audience: High School, Middle School, Health Clinics, Adults
Format: 15-page instructional guide, CD-ROM
The Cooking Experience
Experience Publishing Company ©1994 Marion P. Thomas
This cookbook contains over 135 recipes designed to engage the senses and stimulate memory. With easy-to-follow instructions and affordable ingredients, the recipes cover everything from appetizers to desserts, all of which can be prepared using portable cooking equipment.
Audience: After School Programs, Adult Day Care
Format: 137-page book
The Cooking Experience with Muffins and Quick Breads
Experience Publishing Company ©1997 Marion P. Thomas
This collection of muffin and quick bread recipes can be prepared in a “kitchenless” setting using portable equipment. Each recipe is designed to engage participants in both individual and group settings, offering a sensory-rich cooking experience with simple, cost-effective ingredients.
Audience: After School Programs, Adult Day Care
Format: 61-page book
Cooking for the New Generation: Storing, Cooking, and Holding the New Generation of Foods
National Food Service Management Institute ©1997
This training module teaches the best practices for preparing and serving food while maintaining optimal flavor and appearance. The materials emphasize proper techniques for handling multi-ingredient and low-fat foods, as well as the importance of following manufacturers’ instructions.
Audience: Child Nutrition Professionals, School Food Service Managers
Format: 72-page book, 18:43-minute video
Cooking The Australian Way
Lerner Publications Company ©1990 Elizabeth Germaine
This book introduces readers to the rich culinary traditions of Australia, offering recipes for dishes like egg and bacon pie, sunshine salad, and glazed kiwi tart, alongside a history of the country’s food and culture.
Audience: Upper Elementary Students, General Adults
Format: 46-page book
Cooking The Austrian Way
Lerner Publications Company ©1990 Helga Hughes
Explore the history, landscape, and cuisine of Austria with this engaging book, which includes classic recipes like potato noodles, paprika chicken, and chocolate cake.
Audience: Upper Elementary Students, General Adults
Format: 45-page book
Cooking The Caribbean Way
Lerner Publications Company ©1988 Cheryl Davidson Kaufman
Explore the vibrant flavors of Caribbean cooking through this book, which covers the region’s culinary history and offers recipes for daily meals. Perfect for anyone wanting to bring a taste of the islands into their kitchen.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Chinese Way
Lerner Publications Company ©1982 Ling Yu
Discover the basics of Chinese cuisine, from essential ingredients to specialized cooking utensils. This book also provides easy-to-follow recipes for authentic Chinese dishes, perfect for beginners.
Audience: Upper Elementary Students, General Adults
Format: 48-page book
Cooking The English Way
Lerner Publications Company ©1982 Barbara W. Hill
Take a culinary journey through England with this introduction to its traditional meals, including breakfast, lunch, teatime, and dinner recipes. The book also delves into the history of English cooking and offers sample menus.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The French Way
Lerner Publications Company ©1982 Marie Lynne Waldee
An insightful guide to French cooking, featuring simple recipes for breakfast, lunch, and dinner, along with a brief overview of French table settings and dining traditions.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The German Way
Lerner Publications Company ©1988 Helga Parnell
This book introduces readers to the history and culinary traditions of Germany, offering delicious recipes like potato dumplings, noodle salad, and the famous Black Forest torte.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Hungarian Way
Lerner Publications Company ©1986 Magdolna Hargittai
Explore Hungary’s rich culinary heritage with traditional recipes for dishes such as goulash, stuffed peppers, and paprika chicken. The book also provides insights into Hungary’s geography and history.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Israeli Way
Lerner Publications Company ©1986 Josephine Bacon
Discover the flavors of Israel with recipes like cheese blintzes, turkey schnitzel, and felafel in pita. This book also introduces readers to the geography, customs, and people of Israel.
Audience: Upper Elementary Students, General Adults
Format: 51-page book
Cooking The Italian Way
Lerner Publications Company ©1982 Alphonse Bisignano
Learn about Italy’s diverse regions and culinary traditions with recipes for minestrone soup, spaghetti with meat sauce, and chicken cacciatore, all while exploring the country’s rich history and culture.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Japanese Way
Lerner Publications Company ©1983 Reiko Weston
This book introduces readers to the art of Japanese cooking, with recipes for soups, appetizers, main dishes, and desserts. It also explains how to use special Japanese ingredients and provides tips on table settings and chopstick etiquette.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Korean Way
Lerner Publications Company ©1988 Okwha Chung
Learn about the traditions of Korean cooking, including recipes for bean sprout salad and Korean dumplings, while also gaining insights into the country’s geography and cultural history.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Lebanese Way
Lerner Publications Company ©1986 Suad Amari
A guide to Lebanese cuisine, featuring classic recipes such as kabobs, hummus, and cracked wheat pilaf. The book also includes background information on the history, customs, and people of Lebanon.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Mexican Way
Lerner Publications Company ©1982 Rosa Coronado
An introduction to the essentials of Mexican cooking, complete with recipes and explanations of key ingredients and utensils used to prepare authentic Mexican dishes.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Polish Way
Lerner Publications Company ©1984 Danuta Zamojska-Hutchins
Experience the rich culinary traditions of Poland with this book, featuring recipes for appetizers, lunch, dinner, and desserts. It also provides an overview of Poland’s geography and customs.
Audience: Upper Elementary Students, General Adults
Format: 50-page book
Cooking The Spanish Way
Lerner Publications Company ©1982 Rebecca Christian
This book introduces the diverse and flavorful cuisine of Spain, offering recipes like paella, arroz con pollo, gazpacho, and flan, along with background information on Spain’s history and culture.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking The Thai Way
Lerner Publications Company ©1986 Supenn Harrison
Explore the unique flavors of Thai cuisine with this book’s recipes for lemon chicken soup, satay, and Thai egg rolls. It also provides insights into the history, geography, and customs of Thailand.
Audience: Upper Elementary Students, General Adults
Format: 45-page book
Cooking The Vietnamese Way
Lerner Publications Company ©1985 Chi Nguyen
This book introduces readers to traditional Vietnamese dishes, such as spring rolls and sweet and sour soup, while offering insights into the country’s history, geography, and cultural traditions.
Audience: Upper Elementary Students, General Adults
Format: 47-page book
Cooking With Kids
©1997 Oregon Dairy Council
This resource helps teach children basic cooking skills while encouraging them to try healthy foods and develop lifelong positive food habits. It’s perfect for use in classrooms, daycares, or at home, and the benefits of early involvement in cooking are countless.
Audience: Child Care Providers/Sponsors, Elementary Teachers, Parents, Preschool Teachers
Format: 15 Quick Food/Mealtime Activities, 20 Simple Recipes, Teacher’s Guide
Cooking Without Your Salt Shaker
American Heart Association 1978
This cookbook is ideal for those looking to reduce sodium and fat in their diet, or for anyone advised by their doctor to follow a low-salt, modified fat diet. It’s a practical and easy-to-use guide for healthier cooking.
Audience: General Adults
Format: 145-page book
Cool Cooking For Kids
Fearon Teacher Aids ©1976 Pat McClenahan
Audience: Kindergarten, Child Care Providers/Sponsors, Parents, Preschool Teachers
A complete activity guide designed to teach young children about nutrition, cooking, and health. Featuring over 100 kid-friendly recipes, many of which require no cooking, this resource is perfect for engaging little chefs.
Format: 176-page book
Costs Associated with Providing School Meals for Children with Special Food and Nutrition Needs
National Food Service Management Institute 1994 Martha T. Conklin
This report finds that providing special meals for children with specific dietary needs is not a major expense for school districts, though some districts may spend more than others. The recommendations focus on streamlining administrative processes to help minimize labor and food costs.
Audience: School Food Service Managers, Child Nutrition Professionals
Format: 162-page book
Cuisine for Kids: Celebrating Taste and Health in Schools and Child Care
©1997 The California Department of Education
This 12-hour course in healthy food preparation is designed for child nutrition program staff. Through six two-hour sessions, led by a chef and nutritionist, participants gain classroom instruction and hands-on kitchen experience. Perfect for frontline food prep staff, including “working managers” or supervisors involved in meal programs.
Audience: Nutritionists, Food Service Managers, Chefs, Child Nutrition Staff
Format: 162-page Instructor’s Manual, 96-page Student Workbook
Current Nutrition Myths
National Health Video ©1996
This educational and entertaining video debunks common nutrition myths, such as the belief that “natural” herbs cure diseases, vitamin supplements are essential, and sugar causes hyperactivity in kids. The video comes with a teaching resource package that includes learning objectives, quizzes, activities, and answer explanations.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 16-minute video, Teaching Resource Package
Daily Food Choices For Healthy Living
United Learning, Inc ©1997
This updated video, based on the USDA Food Guide Pyramid, incorporates the latest USDA research on what North Americans eat and the nutrients those foods contain. With insights from nutrition experts, health specialists, and family and consumer science teachers, the program teaches students how to make smart food choices. It explains the basic food groups using the Food Guide Pyramid and demonstrates how to apply dietary guidelines in real life. Viewers will learn how to balance their intake from each group, control sugar and salt consumption, and make healthier choices. Special activities focus on the needs of pregnant teens and young women, with added internet resources and activities for further learning.
Audience: Upper Elementary, High School, Health Clinics, General Adults, Parents
Format: 20-minute video, Teacher’s Guide, Discussion Questions & Answers, Blackline Masters
Dietary Guidelines For Americans
National Health Video ©1996
This video offers a clear introduction to the core principles of nutrition, as outlined in the national dietary guidelines. Topics include the importance of nutrition across different life stages, vegetarian diets, the “French Paradox,” the role of exercise, and a focus on grains, vegetables, and fruits. It also includes a teaching resource package with reproducible learning objectives, activities, quizzes, and an answer sheet with detailed explanations.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 17-minute video (available in English or Spanish), Teaching Resource Package
Dimensions in Food Textures, Preparation & Feeding Techniques for Special Needs Children
©1995 Anderson Benner Associates
This comprehensive training program includes four 30-minute videos and a 14-page guidebook designed for Child Nutrition Program personnel. Part 1 covers relevant laws, IEPs, special needs conditions, and dietary requirements for children with disabilities. Part 2 focuses on techniques for preparing and serving food to meet these special dietary needs.
Audience: Food Service Personnel, Child Care Providers/Sponsors
Format: Four 30-minute videos, Guidebook
Eat More, Weigh Less: Dr. Dean Ornish’s Life Choice Program for Losing Weight Safely While Eating Abundantly
Harper Collins Publishers ©1993 Dean Ornish
This guide challenges conventional diet advice, arguing that it’s not how much you eat but what you eat that matters for weight loss. Packed with medical insights and practical tips, it covers nutrition, exercise, and overall physical, emotional, and spiritual well-being. The book emphasizes a vegetarian “Life Choice” diet rich in whole grains, legumes, fruits, and complex carbohydrates as a path to healthy weight loss and lifestyle changes.
Audience: General Adults, Parents, College Students, Nutritionists, Teachers
Format: 425-page book
Eat Smart School Nutrition Program: A Guide for Food Service Directors, Managers, and Cooks in Elementary Schools
Child and Adolescent Trial for Cardiovascular Health ©1996 CATCH
This manual is designed to help food service staff lower total fat, saturated fat, and sodium in school meals. It offers practical strategies for menu planning, sourcing healthier products, and cooking with less fat and sodium. It also provides guidance on promoting school meal programs and includes staff training materials to ensure healthier school breakfasts and lunches.
Audience: Food Service Personnel
Format: 158-page book
Eating on the Run: Nutritious Eating—From Airline Meals to Microwave Zapping
Leisure Press ©1992 Evelyn Tribole
This easy-to-follow guide provides practical advice for busy people who want to eat healthily. It covers dining out, choosing frozen foods, and smart grocery shopping. The book includes simple recipes, along with a breakdown of calories and fat content, making it a great resource for anyone seeking quick and nutritious meal ideas on the go.
Audience: General Adults
Format: 241-page book
Eating on the Run Slides: Script and Handouts
Human Kinetics Publishers ©1992 Evelyn Tribole
This slide presentation captures all the fun and practicality of the “Eating on the Run” book. It highlights tips for grazing, planning snacks, fast food choices, label reading, and quick grocery shopping. Ideal for wellness programs and community groups, these slides provide a colorful, engaging way to teach healthy eating habits for those with a busy lifestyle.
Audience: Nutritionists, Teachers, Community Groups, Wellness Programs
Format: 53 color slides, Script
Ellyn Satter’s Montana Feeding Relationship Training Package
Ellyn Satter Associates Revised 1997 Ellyn Satter
This comprehensive training package provides in-depth instruction for staff on feeding children and preventing feeding issues. Satter clearly outlines the role of nutrition programs in health supervision, prevention, and screening, making this an essential resource for professionals working with children’s nutrition and health.
Audience: Health Professionals
Format: Five videos, Teacher’s Guide, Book
Enteral Nutrition
Chapman & Hall, Inc. ©1994 Bradley C. Borlase
This book presents the science and practice of feeding patients through a tube, offering both the rationale and practical approaches to enteral nutrition. It serves as a reference for healthcare practitioners involved in delivering and managing nutrition support for patients in need, providing a balance of theory and application.
Audience: Nutritionists, Health Clinics, College Students
Format: 213-page book
Exploring Healthy Eating: Activities for Parents and Children Together
Prepared by Center on Hunger, Poverty and Nutrition Policy, Tufts University
This resource introduces parents to the importance of nutrition in their young child’s cognitive development. Designed for families with limited resources, it offers practical tips, fun activities, and useful information to help parents teach their children healthy eating habits, all while fostering positive mealtime interactions.
Audience: Parents, Child Care Providers/Sponsors, WIC, Nutritionists
Format: Six units