In today’s fast-paced world, staying informed about nutrition, health, and overall well-being is more important than ever. From educational tools designed to teach young minds about the fundamentals of healthy eating to comprehensive guides for parents and healthcare providers, these resources cover a wide range of topics aimed at promoting healthier lifestyles. Whether you’re an educator, parent, student, or health professional, you’ll find valuable information here to help guide you through various aspects of nutrition, physical fitness, and mental well-being. Below is a curated list of resources, each offering unique insights and practical advice.
The Activity Pyramid Overhead Transparency
Institute for Research and Education HealthSystem ©1996
A vibrant, full-color transparency designed to inspire individuals to incorporate more physical activity into their daily lives.
Audience: High School, General Adults, Health Clinics, Nutritionists, Physical Education Instructors
Format: Transparency
All About Calcium
National Health Video ©1996
This video covers essential topics such as bone and teeth health, muscle and nerve functions, top dietary sources of calcium, supplements, and special needs for different age groups including children, adolescents, pregnant women, and those dealing with osteoporosis. It also includes a teaching resource package with reproducible learning objectives, quizzes, activities, and answer explanations.
Audience: High School, Upper Elementary, Health Clinics, Parents, General Adults
Format: 12-Minute Video, Teaching Resource Package
All About Carbohydrates
National Health Video ©1996
This video explores the nutritional differences between simple and complex carbohydrates, debunks common sugar myths, and highlights the benefits of complex carbs. Cooking demonstrations include dishes like vegetable rice and pasta primavera. Comes with a teaching resource package featuring reproducible objectives, activities, quizzes, and explanations.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 16-Minute Video, Teaching Resource Package
All About Fiber
National Health Video ©1996
This video explains the differences between soluble and insoluble fiber, how to increase fiber intake, and how to read food labels for fiber content. It also features two simple fiber-rich recipes. The accompanying teaching resource package includes reproducible learning materials, quizzes, activities, and answer explanations.
Audience: Upper Elementary, High School, General Adults, Health Clinics, Parents
Format: 16-Minute Video, Teaching Resource Package
All About Iron
National Health Video ©1996
This video addresses the best dietary sources of iron, supplements, and issues such as iron-deficiency anemia. Special focus is given to women, children, and pregnant women. The program also covers the differences between heme and non-heme iron and discusses iron toxicity. A teaching resource package with learning objectives, activities, quizzes, and explanations is included.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 11-Minute Video, Teaching Resource Package
All About Protein
National Health Video ©1996
This video covers the structure and function of proteins, essential amino acids, daily protein needs, and the role of protein in a balanced diet. It also addresses sports nutrition and tips for reducing fat in protein-rich foods. The teaching resource package includes reproducible objectives, activities, quizzes, and answers.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 14-Minute Video, Teaching Resource Package
An Awesome Body: By Age 14
Nutrition Support Services, Inc. ©1994
Join teens Dusty and Shirl as they guide you through creating a personalized eating plan, understanding food labels, and grocery shopping tips. Aimed at teens aged 10-14, this video addresses why this age range is critical for shaping lifelong health habits. The program includes a handbook and a “Fat Cruncher” calculator for managing dietary fat.
Audience: High School, Middle School, Physical Education and Health Instructors
Format: 14-Minute Video, 12-Page Handbook, Fat Cruncher Calculator
An Introduction to Food Science
Meridian Education Corporation ©1993
This engaging video uses simple kitchen experiments to help students understand the science behind food preparation. From the mystery of green egg yolks to why some eggs are flat-bottomed, the video introduces key scientific principles behind food chemistry and how they change during cooking. It also covers the origins of food science and essential nutrients.
Audience: Middle School, High School
Format: 12-Minute Video
Anorexia Nervosa: Finding the Life Line
CompCare Publishers ©1986 Patricia M. Stein
A straightforward and compassionate book that shares the stories of recovered anorexics and offers a deep dive into the causes, effects, and treatment of anorexia nervosa. Featuring insights from a psychiatrist and an endocrinologist, the book also provides preventative measures and is accessible for teens and up.
Audience: High School Students, Middle School Students
Format: 93-Page Book
The Anthropologists’ Cookbook
Universe Books ©1977 Jessica Kuper, Editor
More than just a recipe book, this collection offers a fascinating exploration of the cultural significance of food from various regions, including Europe, the Middle East, Africa, the Americas, and Asia. In addition to recipes, it delves into the cultural contexts and symbolic meanings of food and cuisine.
Audience: High School Students, High School Teachers, General Adults
Format: 230-Page Book
The Best Breakfast
Learning Seed ©1995
This video provides a realistic and educational analysis of what constitutes a balanced breakfast. It breaks down common breakfast options, including coffee and donuts, fast food, and the classic bacon and eggs. The program explains that foods high in protein and complex carbohydrates are the best choices to kickstart the day. It also encourages students to experiment with unconventional breakfast choices such as leftover spaghetti, pizza, or stir-fry. The importance of not skipping breakfast is emphasized, along with tips for choosing nutritious breakfast cereals. The guide includes a summary of the key points, a quiz, reproducible handouts, and easy ideas for healthy breakfasts.
Audience: Middle School Students, High School Students, General Adults
Format: 22-Minute Video, 10-Page Guidebook
Better Homes and Gardens New Junior Cookbook
Better Homes and Gardens Books ©1989 Gerald M. Knox: Editor
This cookbook is tailored for children aged 8 to 12 who are beginning to cook independently, as well as those with some prior experience. Each of the 50+ recipes was tested in the Better Homes and Gardens kitchens, ensuring they’re kid-friendly and fun to make.
Audience: Elementary Students, Middle School Students, Child Care Providers, Parents
Format: 80-Page Book
Beyond the Looking Glass: Self-Esteem and Body Image
Produced by Hourglass Productions ©1994
This program tackles the challenge teens face in developing a healthy sense of self in a society that promotes unrealistic body standards. Through a self-esteem session at a high school, students are encouraged by a counselor to evaluate their role models. The video also explores how self-consciousness and body shame are impacted by factors like class distinctions, race, and peer pressure. Students share how these influences have shaped their self-definitions.
Audience: High School Students, Middle School Students
Format: 43-Page Teacher’s Guide, 32-Minute Video
The Breakfast Place
J. Weston Walch ©1993 Lee Hamill
This resource shows how developmentally disabled students gain real-world work experience by running a classroom-based take-out restaurant. Students from other classes buy breakfast, and the “employees” practice making food, giving change, and delivering orders. The book provides detailed instructions, checklists, and 87 pages of reproducible forms, including inventory sheets, self-evaluation forms, gift certificates, and paychecks.
Audience: Developmentally Disabled Students
Format: 128-Page Book
Building Your Activity Pyramid
Institute for Research and Education HealthSystem ©1996
This interactive guidebook encourages readers to incorporate more physical activity into their daily routines. It includes worksheets for self-assessment, goal setting, and tips for recovering from setbacks. The guide can also be used as part of a management, stress relief, cholesterol control, or blood pressure program.
Audience: High School, General Adults, Health Clinics, Nutritionists, Physical Education Instructors
Format: Guidebook, Lesson Plans
Calorie Guide To Brand Names and Basic Foods
Penguin Books ©1996 Barbara Kraus
For those who enjoy eating but want to monitor their calorie intake, this comprehensive guide lists thousands of foods, from appetizers to desserts and soups to main dishes. It’s an up-to-date resource covering both basic and ready-to-eat options, making it ideal for classroom use or as a portable reference to track calories throughout the day.
Audience: Nutritionists, General Adults, Teachers, Students, Health Educators
Format: 262-Page Book
Challenge Yourself with the Food Guide Pyramid
Pineapple Appeal ©1995
In this engaging live-action video, two students compete to make the best nutrition choices over the course of a day. The emphasis is on making low-fat choices, proper portion sizes, and the importance of moderation. The video is designed to help young viewers apply the Food Guide Pyramid to their own lives.
Audience: Upper Elementary, High School
Format: 12-Minute Video, Teacher Resource Package
Chinese Regional Cooking
Chartwell Books ©1979 Deh-Ta Hsiung
This richly illustrated cookbook captures the essence of traditional Chinese cuisine, showcasing dishes from Imperial-era menus to rustic country fare. Full-color images and clear instructions bring the diverse flavors and techniques of Chinese cooking to life.
Audience: High School Students, Middle School Students, General Adults
Format: 224-Page Book
Choosing and Preparing Foods: Basic Nutrition and Food Preparation for Special Students
J. Weston Walch ©1995 Jean Bunnell
Tailored for special-needs students, including those at low reading levels, this reproducible book introduces the fundamentals of nutrition and food preparation. It covers the major food groups—vegetables, fruits, grains, dairy, and protein—along with simple recipes. Each of the 16 lessons includes specific objectives, games, and worksheets, helping students plan menus, shop for ingredients, and prepare meals.
Audience: High School, Upper Elementary
Format: 115-Page Book
CHOW: A Nutrition Curriculum for Grades 7-12
Center for Science in the Public Interest ©1995
The CHOW curriculum kit offers 10 lessons on nutrition, focusing on food choices, labels, the Food Guide Pyramid, diet-related diseases, exercise, weight control, and food-related ecology. The 60-page guide includes reproducible handouts, while the 30-minute video supplements the lessons. Additionally, a handbook provides guidance for starting a “Chow Club,” and a food guide pyramid model helps reinforce the lessons.
Audience: Middle School, High School
Format: 60-Page Curriculum Guide, 30-Minute Video, Handbook
Common Sense Kitchen
Pineapple Appeal ©1995
This video follows two young people as they prepare a meal while learning basic kitchen safety techniques. The program promotes key safety principles and best practices in the kitchen.
Audience: Middle School, Elementary, Health Clinics
Format: 15-Minute Video, Teaching Resource Package
The Complete Book of Food Counts
Dell Publishing ©1997 Corinne T. Netzer
This extensive paperback is the ultimate reference for those interested in nutrition. It provides essential data on a wide range of foods, from generic items to popular brand names and restaurant offerings, making it a valuable tool for anyone tracking their nutrition.
Audience: Nutritionists, General Adults, Teachers, Students, Health Educators
Format: 770-Page Book
Contemporary Nutrition: An Interactive Look at the Food Guide Pyramid
Cambridge Educational ©1997
This interactive multimedia CD-ROM explores the major food groups and their connection to the Dietary Guidelines for Americans. By combining video clips with interactive questions, the program helps users apply the principles of the Food Guide Pyramid to their diets. Correct answers allow users to proceed, while incorrect answers trigger a review of the relevant video segment.
Audience: High School, Middle School, Health Clinics, Adults
Format: 15-Page Instructional Guide, CD-ROM
Convenience Foods
Meridian Education Corporation ©1991
This program helps students make informed choices when purchasing and preparing convenience foods. It breaks down the contents, prices, preparation time, and nutritional value of prepackaged meals. The video demonstrates how convenience foods enable quick, complex meals, but often come at a price.
Audience: Middle School Students, High School Students
Format: 11-Minute Video, Discussion Questions
Cooking Up World History: Multicultural Recipes and Resources
Teacher Ideas Press ©1994 Patricia C. Marden
In this educational resource, students explore the culinary traditions of over 20 countries and regions. Each chapter offers a glimpse into a culture’s food, five to six related recipes, and research questions that link the food to its historical context.
Audience: Upper Elementary, Middle School
Format: 237-Page Book
A Crash Course on Calcium
National Fluid Milk Processor Promotion Board ©1997
This video, featuring Olympic Gold Medalists Amy Van Dyken and Kristi Yamaguchi, aims to educate teens on the importance of calcium. It dispels common myths, such as the belief that all dairy products are fattening, especially among weight-conscious teens. The program teaches simple ways to boost calcium intake.
Audience: Middle School Students, High School Students
Format: 22-Minute Video
The Curious Cook: More Kitchen Science and Lore
Macmillan Company ©1990 Harold McGee
This book takes a scientific approach to cooking, encouraging readers to “play with food” while exploring the biochemistry behind cooking and health. It includes essays on topics like heart disease, food and cancer, and the chemistry of taste. Readers also learn techniques for keeping pesto green, making eggless mayonnaise, and conducting kitchen experiments.
Audience: High School Students, Science Teachers
Format: 339-Page Book
Current Nutrition Myths
National Health Video ©1996
This video addresses popular nutrition myths, such as the belief that “natural” herbs cure diseases, everyone needs vitamin supplements, and sugar causes hyperactivity in children. It provides an entertaining and educational look at these misconceptions. The teaching resource package includes reproducible learning objectives, activity suggestions, quizzes, and answer sheets.
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 video, based on the USDA Food Guide Pyramid and updated with the latest USDA research, explores the eating habits of North Americans and the nutrients in their foods. With insights from nutrition experts, health specialists, and family and consumer science teachers, it teaches students how to make healthier food choices. The program highlights the “basic food groups” and offers practical tips for balancing meals, controlling sugar and salt intake, and making smart dietary decisions. Special activities are included for pregnant teens and young women, along with internet links and engaging exercises.
Audience: Upper Elementary, High School, Health Clinics, General Adults, Parents
Format: 20-Minute Video, Teacher’s Guide, Discussion Questions, Blackline Masters
Dietary Guidelines for Americans
National Health Video ©1996
This video serves as a clear introduction to national nutrition guidelines, offering essential insights into nutrition across different life stages. Topics include vegetarian diets, the French paradox, exercise, and a focus on grains, vegetables, and fruits. The program comes with a comprehensive teaching resource package that includes reproducible learning objectives, activity ideas, quizzes, and an answer sheet with explanations.
Audience: Upper Elementary, High School, Health Clinics, Parents, General Adults
Format: 17-Minute Video (available in English and Spanish), Teaching Resource Package
Ecology in the Kitchen
Meridian Education Corporation ©1993
This program emphasizes how everyone can make eco-friendly choices in the kitchen by preparing food mindfully, cleaning without chemicals, and using appliances wisely. It offers practical tips for conserving water during cooking and clean-up, saving energy with stoves, refrigerators, dishwashers, and small appliances, and minimizing waste through composting and recycling. The program also highlights how natural cleaning products can reduce chemical usage. Safety tips are included, making the kitchen a more sustainable and safe environment. A guide with discussion questions accompanies the video.
Audience: Middle School Students, High School Students
Format: 13-Minute Video, 4-Page Guide
Everything You Need to Know About Eating Disorders
The Rosen Publishing Group, Inc. ©1992 Rachel Kubersky
This book introduces children (grades 4-8) to the causes and effects of eating disorders like anorexia and bulimia. It discusses societal pressures to be thin and the importance of maintaining both physical and mental health. It also provides guidance on where and how to seek help when needed. This is a valuable resource for school libraries, nurses, and teachers.
Audience: Middle School Students
Format: 64-Page Book
Exploring the Food Pyramid with Professor Popcorn and Hooked on Health: “Professor Popcorn”
Purdue University Cooperative Extension Service ©1996
An engaging and fun approach to teaching nutrition and health principles, this program uses Professor Popcorn’s “words of wisdom” to make learning about the Food Guide Pyramid and dietary guidelines enjoyable for students. With activities designed for grades 1-9, the program ensures that students actively participate in learning key nutritional concepts.
Audience: Elementary Teachers, Middle School Teachers
Format: Teacher Guide