1998 Catalog - Middle/High School

Full color transparency. Designed to encourage everyone to add more activity to their everyday lives.

This video presents nutritional differences between simple and complex carbohydrates, refutes sugar myths such as hyperactivity and addiction, stresses advantages of complex carbohydrates, and demonstrates dishes such as vegetable rice and pasta primavera. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestions, before and after quizzes, and answer sheet with explanation.

This video explains the role of soluble and insoluble fiber, describes ways to augment fiber intake, how to read labels for fiber information, and features a demonstration of two simple fiber dishes. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestion, before and after quizzes, and answer sheet with explanation.

This video discusses the best food sources for iron; role of supplements; iron - deficiency anemia; special needs of women, children, and pregnant women; heme and non-heme iron; and iron toxicity. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestions, before and after quizzes, and answer sheet with explanation.

This video explains the structure and function of protein, including discussion of essential amino acids, how much do we need and how much do we get, role in sports diet, issues regarding protein as a diet and energy food, and reducing fat associated with protein foods. Includes a teaching resource package consisting of reproducible learning objectives, activity suggestions, before and after quizzes, and answer sheet with explanation.

Learn by getting into the action with Dusty and Shirl's show! They're two teens who know where fat's at. They help you create your own Personalized Eating Plan, interpret food labels, provide grocery shopping tips and more. Why begin in the teens? The period from the age 10 to 14 is a critical time in shaping your body for the rest of your life. This fun and informative tape helps to "tame the fat monster" so young teen grow up...not out!

This simple and direct book (for teens and up) offers an intimate point of view of several recovered anorexics. Included is basic information on causes, incidence, effects, treatment, overviews by a psychiatrist and an endocrinologist, and suggestions for prevention.

More than a mere roll-call of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultrual cuisine, ranging from an examination of the significance of specific dishes, through general discussions concerning the preperation of food in a particular culture, to an analysis of symbolic and structural significance of food and eating. Includes cultural delights from: Europe, The Middle East, Africa, The Americas and the West Indies, South-Easy Asia, Ceylon, Japan, The Pacific and Australia.

A realistic and informative evaluation of the balanced breakfast, this video analyzes typical breakfast; coffee and donuts; fast food; the "hearty" breakfast of bacon and eggs. Explaining that foods rich in protein and complex carbohydrates are best to start the day, the program suggests that students experiment with such nutritious but non traditional breakfast foods as leftover spaghetti, pizza, and stir-fry. Skipping breakfast is also discussed. Demonstrates how to find a breakfast cereal with solid nutritional value. The guide includes a summary of the program's key points, a quiz, reproducible handouts, and ideas for appealing wholesome, easy-to-make breakfasts.

Written and designed to appeal to eight-to-twelve-year-old children who are just beginning to cook on their own as well as those who have some cooking experience. Every one of the more than 50 recipes is kid-tested and tasted in the Better Home and Gardens test kitchens.

Addresses a common dilemma among teens: how to develop a genuine sense of identity in a society where sleek, idealized bodies have become standards to which we believe we must conform. The program allows viewers a glimpse into a high school self-esteem session. A counselor urges students to evaluate the role models they admire. Another segment features ways to explore ways to fight against the self-consciousness and shame that many young people feel about their bodies. Students discuss how their self-definitions have been influenced through class distinctions, racial barriers, and peer pressure.

Developmentally disabled students get real work experience and develop important social skills when their classroom becomes a take-out restaurant. As students from other classes buy breakfast, one "employee" prepares toaster pops while another makes change. A third delivers an order of coffee and muffins to the guidance office. This resource presents complete instructions, pointers, and check lists, along with 87 pages of reproducible forms-from inventory sheets and self-evaluation forms to gift certificates and paychecks.

An interactive guidebook designed to encourage everyone to add more activity to their everyday lives. Includes self-assessment and goal setting work sheets and how to recover from temporary set backs. A management, stress management, cholesterol, or blood pressure program.

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 grack of the calories as they add up.

This live action video is designed to help youth learn how to make the Food Guide Pyramid work for them. Two students compete to make the best nutrition choices in an average day. Emphasis is on low-fat choices, serving sizes, and moderation.

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.

Designed to introduce special-needs students, including those at low reading levels; to the basics of good nutrition. This easy-to-follow, reproducible book presents information and recipe directions in line drawings as well as text. Activities are divided into 16 lessons with specific objectives, games, and worksheets for each. Covers kinds of vegetables, fruits, grains, dairy, and protein foods,and simple recipes for each. Also included are lessons on snacks, menu planning, shopping, and specific meal preparation.

The CHOW curriculum kit contains materials to teach 10 nutrition lessons. Lesson topics include food choice, labels, food guide pyramid, diet-related disease, exercise, weight control, and ecology issues related to food. A 60 page curriculum guide contains lessons and reproducible handouts. A 30 minute video contains segments to use with some of the lessons. Other items include a 20 page handbook on starting a "Chow Club" and a food guide pyramid model with a teacher's guide and eater's guide.

Two young people learn basic safety techniques while preparing a meal before the camera. Kitchen safety principles are encouraged in this video.

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

This program should help students make wise decisions in their food purchasing and preparation. It gives them facts about prepackaged food contents, prices, actual preparation time, and nutrition. It demonstrates how the advent of convenience foods has made it possible to cook complicated meals in a minimal amount of time...at a price.

Students travel to more than 20 countries and regions. Each chapter describes the cookery of a culture, five to six recipes that provide a complete meal and research questions that connect the culture and food to history.

A video featuring Olympic Gold Medalists Amy Van Dyken and Kristi Yamaguchi, designed to educate teens about the importance of calcium and teach teens simple ways to increase their calcium intake. The program also dispels common myths that keep teens from consuming enough calcium. One of these myths...particularly prevalent among weight conscious teen girls...is that all dairy products are fattening.

Taking a scientific slant on gastronomy, this book encourages "Playing with Food" for experimental purposes, explains the biochemistry of food and disease, and offers tantalizing essays on the subject of taste. The kitchen becomes a chemistry and physics laboratory as readers learn to keep the green in pesto and guacamole, make eggless mayonnaise, concoct fruit ices, grill meats, and conduct measurement experiments. Chapters on fat and heart disease, food and cancer, and the use of aluminum utensils offer an informed view of these critical issues. "From Raw to Cooked" and other essays explore how the omnivorous human animal has adapted over time.

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.

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 toget the nutrients needed. Students will also see how tocontrol 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.

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.

Focuses on the kitchen as a place where all cooks can have an impact on their environment through the intelligent preparation and cooking of food, chemical-free cleaning, and conscious use of ordinary appliances. Practical methods are demonstrated for conserving water during cooking and clean-up; saving energy in the use of the stove, refrigerator, dishwasher, and small appliances; reducing waste by composting and recycling; and reducing the use of chemicals by using natural cleaning products. Safety tips are shown. Guide includes discussion questions.

Eating disorders are explained here for children (grades 4-8) to learn about the causes and consequences of anorexia and bulimia. The author discusses the pressures to be thin, keeping a healthy body and mind, and how to get help if necessary. For school libraries, nurses, teachers, etc.

This is an exciting way to teach nutrition and basic health principles. Professor Popcorn's "words of wisdom" concerning the Food Guide Pyramid and the dietary guidelines for Americans are cleverly covered in activities involving youth and make learning fun for grades 1-9.