1998 Catalog - General

This manual presents information to allow food service operators to evaluate food service operations, predict risks to food safety, and prevent them from occurring. Excellent reproducible forms, posters, and charts are included.

This manual can be used as your first step in implementing HACCP into your operation or as a reference for expanding an already existing HACCP-based Total Quality Management program.

1995

The recipe and menu notebook provides 50 recipes (10 breakfasts, 30 lunches, 10 snacks ) and 30 weeks of sample menus that follow the 1990 Dietary Guidelines for Americans. It also includes tips on helping Summer Food Service Program (SFSP) operators to meet these guidelines when planning menus. One of the menu cycles is for cold recipes and another is for hot recipes for those programs that can serve hot meals. The notebook and the training video have been developed to help users understand methods of introducing new and different foods to children. Aspects of child nutrition and food safety are also covered.

A comprehensive book on feeding children, newborn through teenage. It addresses such topics as "normal" eating, preventing food fights, motivating children to eat, weight control, eating disorders, and handicapped children.

A clear, readable introduction to eating disorders for young women (high school age and up). With interesting case studies and a good discussion of basic issues (everything from anorexia and bulimia to fad diets, cultural pressure, and obesity) it also has answers for parents who want to help their children.

How do communities protect and improve the health of their population? Health care is part of the answer but so are environmental protections, social and educational services, adequate nutrition, and a host of other activities. With concern over funding constraints, making sure such activities are efficient and effective is becoming a high priority. This book explains how population-based performance monitoring programs can help communities point their efforts in the right direction.

A book for teenagers with diabetes. This helpful and highly readable guide explains everything you need to know to get you through the teen years. Straightforward and current, this one-of-a-kind book tackles the issues and answers the questions that a teen must face.

This independent study course is designed to be used by Nebraska child caregivers to obtain training hours that will meet the standards of annual inservice requirements of the Nebraska Department of Social Services and the Child and Adult Care Food Program. Eleven clock hours of training are offered through this course. The subject matter is designed for directors and staff members in child care centers but is suitable for family child caregivers.

This interactive multimedia CD-ROM provides an entertaining and essential lesson on the history and evolution of the food label. Users learn about today's food labels and how they can use the information to make healthy food choices. Utilizing footage from the video, "Nutrition Food Labels", the program explains how the Dietary Guidelines for Americans and the Food Guide Pyramid relate to the valuable facts found on labels. 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.

A slide program that shows how you can tailor your diet and lifestyle for better living and better health. Lifestyle strategies building on the messages of the Dietary Guidelines Alliance are included to help design a more healthful lifestyle.

Focuses on everything from the basic science of nutrition to the dangers of food additives. Explains how nutrients function in the body and details how to make sensible changes in our diets. There are separate chapters on such topics as the "new" nutrition, protein, fat, carbohydrates, sugar, fiber, vitamins, salt, water, coffee and tea, obesity, pregnancy, feeding the baby, junk food, adolescent eating habits, food and athletics, vegetarian eating, and product labels. The book provides numerous charts and diagrams, healthful recipes, and menus.

An American household classic, this edition of "The Joy of Cooking" is the most essential item one can have in the kitchen. Divided into three parts, Food We Eat, Foods We Heat, and Foods We Keep, The "Joy of Cooking" contains more than 4,500 recipes, plus enlarged discussion on herbs, spices, and seasonings, tips on various cooking techniques, canning and preserving advice, and more.

Since its original publication, "Joy of Cooking" has been the most authoritative cookbook in America—the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married.

Whether you work in a commercial kitchen or prepare meals in your home, you'll find many of the same utensils, and most importantly, the same safety practices. Visit the most dangerous room in the home and a busy commercial kitchen where viewers learn the necessity of safety in the kitchen and proper procedures to follow. This informative program covers cleaning and sanitizing, proper use and storage of knives, food safety and storage of electrical appliances, kitchen fires, and much more.

A classic text that recognizes the increasing importance of nutrition in achieving and maintaining optimal health and fitness as a component of complete and effective health care. Its purpose is to furnish theoretical knowledge and clinical information in a form that will be useful to students in nursing, dietetics, and other allied health professions, many of whom are receiving education and training in an interdisciplinary clinical setting. It is valuable as an auxiliary text for use in other disciplines such as medicine, dentistry, child development, and physical education.

Finally! A cookbook for the 50 million Americans who suffer from lactose intolerance. And what a collection of recipes - 150 great tasting alternatives to dishes that usually contain substantial amounts of milk, butter and cheese.

Looking for materials to teach other health care professionals and consumers about the new food labels? This turnkey program for nutrition educators contains everything you'll need to present the main features of the new food labels in a 1-hour slide presentation. Topics covered include the new formats, basic serving size information, daily value information, nutrient descriptors, and health claims. Two sets of slide message points written for health care professional or consumer audiences are provided, along with 52 color slides and 14 reproducible handout sheets.

A resource of classroom activities, recipe and party ideas celebrating eight of the world's cultural regions. Has been successful in involving students, educators, food service personnel and parents in a wide range of nutrition education experiences. Activities may be adapted to all age groups.

Without blaming mothers, this book shows that unhealthy weight-loss behaviors and body dissatisfaction can unknowingly be passed on from mothers to daughters. Waterhouse interviewed hundreds of women and researched over 400 studies to present an effective argument for breaking the legacy of dieting. With poignant quotes from her subjects, thought-provoking questionaires, powerful facts, and persuasive narrative, this book will surely affect the mothers and daughter who read it.

©1993

Lily feeds a large family on a busy schedule and a tight budget. How to prepare meals that use the USDA Food Pyramid as a guideline is explained, as well as specific suggestions for meeting the nutritional requirements of both adults and children.

A multitude of new lunch packing suggestions that will be enjoyed by children of all ages. While supplying these healthy, appetizing lunches, you can pack in over 100 whimsical ideas that will say, "I love you" at lunch time.

An upbeat and motivating presentation of creative ways to add physical activity to life. Multi-cultural and inter-generational, this engaging video blends educational messages with humorous dialog.

An up - to - date video on a key topic. Humans contain about four pounds of essential minerals that must be obtained through food. Viewers learn about calcium, phosphorous, iron, sodium, zinc, selenium, copper, and more.

Follow the author John Parris to the secret places and the native folk of Western North Carolina. Try out the old-time secrets of mountain cooking and make them possible in your kitchen. The tales told rekindle many a memory and start a tingle on many a tastin' tongue.