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1998 Catalog - General

 

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Calorie Guide To Brand Names and Basic Foods.

Penquin Books 1996 Barbara Kraus

For people who love to eat but need to know the calorie count of their meals, this guide lists thousands of basic and ready-to-eat foods, from appetizers to desserts, soups to main dishes. It's completely up-to-date. Can be used as a reference in the classroom or carried to keep track of the calories as they add up.

AUDIENCE: NUTRITIONISTS GENERAL ADULT TEACHERS STUDENTS HEALTH EDUCATOR

FORMAT: 262P. BOOK

The "Can Have" Diet and More! : The Easy Guide to Informed Exercise and Food Choices

NCES, Inc. 1995 Patricia M. Stein

Almost anyone can benefit from this book. Anyone who is sick and tired of going on one diet after another only to regain all his/her lost weight, anyone who is interested in adopting healthy exercise and eating habits, anyone whose blood cholesterol is too high, anyone with diabetes mellitus and anyone who needs to lower the sodium in his/her diet. New chapters have been added on label reading, the Food Guide Pyramid and how to acquire new habits. The food value tables have been updated and expanded to include more packaged foods and franchise restaurants.

AUDIENCE: GENERAL ADULT NUTRITIONISTS

FORMAT: 140P. BOOK

Care Connection Training Program

National Food Service Management Institute 1997

The Care Connection Training Program includes a series of 10 video lessons with printed materials. It was designed for use by Child and Adult Care Food Program sponsors of child care homes and child care centers, to train caregivers in homes and centers to provide quality care for children. Lessons include; an overview of the CACFP, meal pattern requirements, basic meal planning, food preparation, sanitation and food safety, and basic program requirements for child care centers and family day care...Available with both center and home training package or Center/Home specific training package.

AUDIENCE: 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

Two part series feature Chef Jeff Simpson, Executive Chef, of Waco, Texas. Although you may show the videos in their entirety, each video has been divided into segments. This makes them perfect for providing several short in-service training sessions to school food service staff. Part I; a brief history of the U.S. Department of Agriculture's National School Lunch and Breakfast Programs, overview of the well-stocked kitchen, 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

Two part series features chef Jeff Simpson, Executive Chef, of Waco, Texas. Part II of the series. Cooking demonstrations for Easy Beef and Salsa Wrap, Sensational 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 chef education program provides nutrition training to develop delicious low-fat menu items. Lesson plans and slides cover marketing trends, heart disease and cancer risk factors, fat content of foods, types of fat, and recipe development and modification. The package includes 132 slides, a 71 page manual with slide narrative, and 24 reproducible masters. This program is approved by the American Culinary Federation for 8 hours of continuing education for certified chefs.

AUDIENCE: CHILD CARE PROVIDER/SPONSORS FOOD SERVICE PERSONNEL

FORMAT: 71 PAGE MANUAL 132 SLIDES REPRODUCIBLE MASTERS

Child Of Mine : Feeding With Love And Good Sense

1991 Ellyn Satter

This is an excellent handbook to have during pregnancy and the early years of a child's life. It provides a sensible approach to feeding and the feeding relationship between parent and child. It covers information on breast feeding, bottle feeding, introducing solid foods, and feeding the toddler. The last chapters cover diarrhea, regulation of food intake, and obesity.

AUDIENCE: CHILD CARE PROVIDER/SPONSORS PARENTS

FORMAT: 463P. BOOK

Children With Special Health Care Needs : A Community Nutrition Pocket Guide

Ross Products Division 1997 Dietetics in Developmental and Psychiatric Disorder

The purpose of this guide is to provide a quick reference for those monitoring the nutrition care of children with special health care needs. After using this Guide, the reader should be more comfortable working with these children and their families, and be better able to communicate with the children's specialty service providers. Designed for readers who: 1) see a low number of children with special health care needs, 2) need to respond to a changing health care environment in which more chronically ill children are seen in community settings and small community residential facilites, 3) may be more familiar with adult patients, or 4) may be used to working with normal children.

AUDIENCE: REGISTERED/LICENSED DIETITIANS W.I.C. CLINICS CONSULTANTS WITH SCHOOLS/INTERVENTION DIETETIC STUDENTS

PROGRAMS

FORMAT: 103P. BOOK

Chinese Regional Cooking

Chartwell Books, 1979 Deh-Ta Hsiung

Illustrated in color throughout, this book captures the spirit of traditional Chinese cooking, from the elaborate Imperial menus of pre-Revolutionary China to the simple country dishes of the interior.

AUDIENCE: HIGH SCHOOL MIDDLE SCHOOL GENERAL ADULTS

FORMAT: 224P. BOOK

Communicating As Professionals

The American Dietetic Association 1994 Ronni Chernoff, editor

The aim of this book is to increase the effectiveness of your communication as a dietetics professional. Each chapter provides advice from experts on communicating in different settings. By applying their expertise, you will be able to increase the effectiveness of your own communication effort.

AUDIENCE: NUTRITIONISTS COLLEGE STUDENTS HEALTH CLINICS TEACHERS

FORMAT: 210P. BOOK

The Complete Book of Food Counts

Dell Publishing 1997 Corinne T. Netzer

The largest compilation of essential food data in paperback format. It contains data for basic generic foods, brand-name foods, and restaurant chains. Whether you are interested in dieting or nutrition - or both -you will find this book unique and invaluable as a reference.

AUDIENCE: NUTRITIONISTS GENERAL ADULT TEACHERS STUDENTS HEALTH EDUCATOR

FORMAT: 770P. BOOK

Consuming Concerns : Nutrition Concerns in Early Intervention

Frances Stern Nutrition Center

Video presentation feeding concerns of children of special health care needs. Details common nutrition concerns. Describes why all children enrolled in Early Intervention should be screened for nutritional concerns. Explains the role of a nutritionist in a Early Intervention team.

AUDIENCE: CHILD CARE PROVIDER/SPONSORS PARENTS HEALTH CLINICS

FORMAT: 17 MINUTE VIDEO

Contemporary Nutrition : An Interactive Look at the Food Guide Pyramid

Cambridge Educational 1997

This interactive multimedia CD-ROM highlights the foods from the major food groups and their relationship to the Dietary Guidelines for Americans. Utilizing footage from the video, The Food Guide Pyramid, the program explains the pyramid with emphasis on how the sections relate to individuals. Users learn how to apply the principles shown in the Food Guide Pyramid to their daily diets. In this interactive format, users view video clips packed with useful information and answer a series of related questions. Answer a question correctly, and the user proceeds. Answer a question incorrectly, and the program quickly reviews the video segment in which the information was covered.

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 created to stimulate residents through recall and through the sense of smell and taste. Each recipe includes ingredients and directions, as well as a list of equipment needed. There are six categories of recipes - from appetizers to desserts. All recipes can be completed in 1 to 1 1/2 hours time on portable equipment such as a toaster oven or electric fry pan. Ingredients are readily available and inexpensive.

AUDIENCE: AFTER SCHOOL PROGRAM ADULT DAY CARE

FORMAT: 137P. BOOK

The Cooking Experience with Muffins and Quick Breads

Experience Publishing Company 1997 Marion P. Thomas

A collection of recipes designed to be prepared in a "kitchenless" area. They can be accomplished with portable equipment in the activity area, so that everyone can enjoy the "home cooking" and have the five senses titillated and recall stimulated. Can be used as an individual activity or in groups. The activities are enhanced by supplying easy, economical, tasty treats. Each recipe includes a list of readily available and inexpensive ingredients, easy-to-follow numbered directions, and an individualized list of equipment.

AUDIENCE: AFTER SCHOOL PROGRAM ADULT DAY CARE

FORMAT: 61P. BOOK

Cooking for the New Generation : Storing, Cooking, and Holding The New Generation of Foods

1997 National Food Service Management Institute

1997 Breakfast Lunch Training (BLT) module features the correct ways to prepare and serve all types of foods while retaining peak appearance and flavor. The materials include techniques for assuring the quality of multiple-ingredient, processed food products and foods with lower amounts of fat. The importance of understanding and following manufacturers' instructions and correct holding/serving temperatures are emphasized.

AUDIENCE: CHILD NUTRITION PROFESSIONALS SCHOOL FOOD SERVICE MANAGERS

FORMAT: 72P. BOOK 18:43 MINUTE VIDEO

Cooking The Australian Way

Lerner Publications Company 1990 Elizabeth Germaine

Introduces the history, land, and food of Australia and includes recipes for such dishes as egg and bacon pie, sunshine salad, and glazed kiwi tart.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 46P. BOOK

Cooking The Austrian Way

Lerner Publications Company 1990 Helga Hughes

Introduces the history, land, and food of Austria and includes recipes for such dishes as potato noodles, paprika chicken, and chocolate cake.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 45P. BOOK

Cooking The Caribbean Way

Lerner Publications Company 1988 Cheryl Davidson Kaufman

Presents a history of Caribbean cooking and recipes for daily menus.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Chinese Way

Lerner Publications Company 1982 Ling Yu

Introduces fundamentals of Chinese cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 48P. BOOK

Cooking The English Way

Lerner Publications Company 1982 Barbara W. Hill

An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The French Way

Lerner Publications Company 1982 Marie Lynne Waldee

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes. Also includes typical menus and a brief description of the special features of a French table setting.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The German Way

Lerner Publications Company 1988 Helga Parnell

Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Hungarian Way

Lerner Publications Company 1986 Magdolna Hargittai

An introduction to the cooking of Hungary, including recipes for such dishes as goulash, stuffed peppers, and paprika chicken. Also discusses the geography and history of this central European country.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Israeli Way

Lerner Publications Company 1986 Josephine Bacon

An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs and people of the middle eastern country.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 51P. BOOK

Cooking The Italian Way

Lerner Publications Company 1982 Alphonse Bisignano

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Japanese Way

Lerner Publications Company 1983 Reiko Weston

An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Korean Way

Lerner Publications Company 1988 Okwha Chung

Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography and history of the country.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Lebanese Way

Lerner Publications Company 1986 Suad Amari

An introduction to the cooking of Lebanon featuring such traditional recipes as kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. Also includes information on history, geography, customs, and people of this Middle Eastern country.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Mexican Way

Lerner Publications Company 1982 Rosa Coronado

Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Polish Way

Lerner Publications Company 1984 Danuta Zamojska-Hutchins

An introduction to the cooking of Poland, featuring traditional recipes for lunch, appetizers, dinner, and desserts. Also includes information on the geography, customs, and people of Poland.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 50P. BOOK

Cooking The Spanish Way

Lerner Publications Company 1982 Rebecca Christian

Introduces the history, land, and food of Spain and includes recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking The Thai Way

Lerner Publications Company 1986 Supenn Harrison

An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai egg rolls. Also includes information on the history, geography, customs, and people of Thailand.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 45P. BOOK

Cooking The Vietnamese Way

Lerner Publications Company 1985 Chi Nguyen

An introduction to the cooking of Vietnam featuring such recipes as spring rolls, sweet and sour soup, and Vietnamese fried rice. Also includes information about the land, history, and holidays of this southeast Asian country.

AUDIENCE: UPPER ELEMENTARY STUDENTS GENERAL ADULTS

FORMAT: 47P. BOOK

Cooking With Kids

1997 Oregon Dairy Council

Use this resource to teach children basic culinary skills, allow them to try a variety of healthy foods and begin forming positive food attitudes that last into adulthood. The benefits are too numerous to pass up! Suitable for classroom, daycare, or at-home use.

AUDIENCE: CHILD CARE PROVIDER/SPONSORS ELEMENTARY PARENTS PRESCHOOL TEACHERS

FORMAT: 15 QUICK FOOD/MEALTIME ACTIVITIES 20 SIMPLE RECIPES TEACHER'S GUIDE

Cooking Without Your Salt Shaker

American Heart Association 1978

If you would like to cut down on the amount of sodium and fat in your diet or if your doctor has suggested a "low-salt," modified fat diet, then you'll find this cookbook an excellent guide.

AUDIENCE: GENERAL ADULT

FORMAT: 145P. BOOK

Cool Cooking For Kids

Fearon Teacher Aids 1976 Pat McClenahan

A complete activity guide for teaching nutrition, cooking, and health to young children. Over 100 recipes; many require no heat.

AUDIENCE: KINDERGARTEN CHILD CARE PROVIDERS/SPONSORS PARENTS PRESCHOOL TEACHERS

FORMAT: 176P. 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 concludes that the provision of special meals for children with special needs was not a costly undertaking for the eight school districts included in this case study research, although some districts spent more than others. Recommendations from this research concentrate on improving administrative processes in order to minimize labor and food costs.

AUDIENCE: SCHOOL FOOD SERVICE MANAGER CHILD NUTRITION PROFESSIONAL

FORMAT: 162P. BOOK

Cuisine for Kids : Celebrating Taste and Health in Schools and Child Care

1997 The California Department of Education

A 12-hour course in healthy food preparation for child nutrition program food production staff. The six sessions, about two hours each, are team-taught by a chef and nutritionist and involve students in classroom instruction and hands-on kitchen experience. Designed for front line food preparation staff in school and child care meal programs in California. This may include "working managers" or supervisors who have food preparation and service responsibilities. The course focuses on food preparation and recipe modification.

AUDIENCE: NUTRITIONISTS FOOD SERVICE MANAGERS CHEFS CHILD NUTRITION STAFF

FORMAT: 162P. INSTRUCTORS MANUAL 96P. STUDENT WORKBOOK

Current Nutrition Myths

National Health Video 1996

This videotape deals with some current myths: "natural" herbs cure disease, everyone needs vitamin pills and supplements, food allergies are responsible for most of our ailments, sugar makes children hyper, and anyone who calls themselves a "nutritionist" is an expert. Entertaining as well as educational. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestions, before and after quizzes, and answer sheet with explanation.

AUDIENCE: UPPER ELEMENTARY HIGH SCHOOL HEALTH CLINICS PARENTS GENERAL ADULT

FORMAT: 16 MINUTE VIDEO TEACHING RESOURCE PACKAGE

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Daily Food Choices For Healthy Living

United Learning, Inc 1997

Based on the USDA Food Guide Pyramid, this video has been revised using the latest USDA research on what foods North Americans eat and what nutrients are in those foods. With input from nutrition experts, health specialists, and family and consumer science teachers this program teaches how to make the best food choices. The video uses the Food Guide Pyramid to illustrate the basic food groups, and helps students put the dietary guidelines into practice. They will learn what and how much to eat from each food group to get the nutrients needed. Students will also see how to control the sugar and salt in their diets and to make fewer sugar and salt choices. Special activities are provided for pregnant teens and young women. Internet links and activities are also included.

AUDIENCE: UPPER ELEMENTARY, HIGH SCHOOL HEALTH CLINICS GENERAL ADULTS PARENTS

FORMAT: 20 MINUTE VIDEO TEACHER'S GUIDE, DISCUSSION QUESTIONS AND ANSWERS BLACKLINE MASTERS

Dietary Guidelines For Americans

National Health Video 1996

Based on the official national nutrition guidelines, this video is an excellent introduction to nutrition fundamentals. Covering topics such as the role of nutrition at different ages, vegetarian diets, the French paradox, the role of exercise, and emphasis on grains, vegetables, and fruit. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestions, before and after quizzes, and answer sheet with explanation.

AUDIENCE: UPPER ELEMENTARY HIGH SCHOOL HEALTH CLINICS PARENTS GENERAL ADULT

FORMAT: 17 MINUTE VIDEO,SPANISH OR ENGLISH TEACHING RESOURCE PACKAGE

Dimensions in Food Textures, Preparation & Feeding Techniques for Special Need Children

1995 Anderson Benner Associates

Four 30-minute videos and a 14 page guidebook provide this training program for Child Nutrition Programs personnel. Part 1 describes related laws and IEPs, handicapping conditions, and special diet needs. Part 2 is instruction in food production techniques.

AUDIENCE: FOOD SERVICE PERSONNEL CHILD CARE PROVIDERS/SPONSORS

FORMAT: FOUR - 30 MINUTE VIDEOS GUIDEBOOK

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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 "lifestyle choice" guide challenges much of the conventional wisdom about diets, claiming that rather than focusing on the amount of food they eat, people who want to lose weight should think instead about the types of food they eat. Stocked with medical facts and practical advice about nutrition, exercise, and keys to general physical, emotional, and spiritual well-being. The guide shows readers the benefits of a vegetarian "Life Choice" diet rich in whole grains, legumes, fruits, and complex carbohydrates.

AUDIENCE: GENERAL ADULT PARENTS COLLEGE STUDENT NUTRITIONISTS TEACHERS

FORMAT: 425P. 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

A manual for food service directors and cooks on ways to lower total fat, saturated fat, and sodium in school meals. Includes methods to plan menus; purchase vendor products; prepare foods with less fat, saturated fat, and sodium; and promote the school lunch and breakfast programs in schools. The manual also includes a section on training food service staff.

AUDIENCE: FOOD SERVICE PERSONNEL

FORMAT: 158P. BOOK

Eating on the Run : Nutritious Eating - From Airline Meals to Microwave Zapping

Leisure Press 1992 Evelyn Tribole

A simple to follow book with practical information regarding eating out, frozen foods, and grocery shopping. It is well organized. It has simple recipes with the breakdown of calories and fat content listed. A must read for anyone who is busy and health conscious.

AUDIENCE: GENERAL ADULT

FORMAT: 241P. BOOK

Eating On The Run Slides : Script and Handouts

Human Kinetics Publishers 1992 Evelyn Tribole

You'll find all the fun and pizazz of the book Eating On The Run. All the good ideas are presented here on colorful slides. Promote the benefits of grazing, planning ahead, stashed snacks, eating on the run to anywhere, what to look for on labels, speed shopping in 10 easy steps, stocking up on staples, restaurant rights and healthy eating in a hurry.

AUDIENCE: NUTRITIONISTS TEACHERS COMMUNITY GROUPS WELLNESS PROGRAMS

FORMAT: 53 COLOR SLIDES SCRIPT

Ellyn Satter's Montana Feeding Relationship Training Package

Ellyn Satter Associates revised1997 Ellyn Satter

Everything you need in one easy-to-use package. This training package gives in-depth staff training on feeding children and preventing feeding problems. Satter clearly defines the role and limits of the nutrition program in health supervision, prevention, and screening.

AUDIENCE: HEALTH PROFESSIONALS

FORMAT: FIVE VIDEOS TEACHERS GUIDE BOOK

Enteral Nutrition

Chapman & Hall, Inc. 1994 Bradley C. Borlase

This book offers the scientific rationale for feeding patients by tube and, at the same time, describes what can be accomplished with a sound, practical approach to the delivery, monitoring, and management of enteral nutrition. A reference for healthcare practitioners who engage in the art and science of dispensing nutrition intervention to patients in need.

AUDIENCE: NUTRITIONISTS HEALTH CLINICS COLLEGE STUDENT

FORMAT: 213P. BOOK

Exploring Healthy Eating : Activities for Parents and Children Together

Prepared by Center on Hunger, Poverty and Nutrition Policy, Tufts University

Introduces parents to the role nutrition plays in their young child's cognitive development. Designed to be easy-to-read and useful for families with limited resources, these materials help parents with young children teach their children good eating habits by offering useful information, feeding tips and creative activities for parents and children to do together.

AUDIENCE: PARENTS, CHILD CARE PROVIDERS/SPONSORS WIC NUTRITIONISTS,

FORMAT: SIX UNITS

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