1998 Catalog - Middle/High School

Pasta is popular and healthy. It's fun to make and eat. It offers necessary complex carbohydrates to your diet. This video offers expertise in using low fat ingredients, selecting recipes, cooking, and serving pasta. Includes teaching materials.

This enlightening look at fast foods helps the viewer discover the nutritional content of popular foods at major fast food chains. Using the Horton family's investigative techniques, students learn who has the best fries and why; and how to ensure that salad bar selections actually provide nutritious food. This video also looks at the nutritional content of pizza, tacos, and fast food breakfast. It concludes with guidelines for imporving one's fast food choices with good nutrition and fewer calories in mind.

Whether you eat fast food once a day or once a decade, " Fast Food Facts" shows you how to make wise selections at the top 40 fast-food chains. Designed to highlight the information you need to make quick, healthy decisions.

A complete, detailed nutrition information guide on all the major fast-food chains and their offerings. An essential guide for people who care about their kids, their waistlines, and their arteries.

This CD-ROM is part software, part video, and all solid instruction. It has lots of video, sound, graphics, games, hyperlinks and interactivity you expect from state of the art technology. Users select their own paths as they measure their eating habits in terms of fat and calories. They watch one of the several video or slide presentations about fat, cholesterol, calories, and "lite" cooking methods. They play the fatbuster game to help identify high and low fat foods, take the fast food fat challenge, play the fat shuffle, print out a recipe, or take a nutrition test. Teachers can use a record keeping option to track student progress.

This video reviews the benefits of exercise-reducing heart disease, reducing hypertension, preventing obesity, increasing life expectancy and quality of life, and reducing anxiety. The program demonstrates the principles of conditioning (without drugs) and interviews well-known swimmers, runners and bikers to demonstrate these principles.

It's the year 2090 and dry nutrient supplements are the food of choice, but old gramps still hankers for the fresh fruits and vegetables of his youth. Taking his granddaughter on a virtual reality tour of a 20th century supermarket, he treats her to aisle after aisle of mouth-watering apples, oranges, carrots, and green beans-punctuating the tour with nutrition guidelines, produce history, and selection tips. A 20-page guide outlines ways to expand the use of fresh produce, health benefits, shopping tips, and discussion questions.

"Five A Day Bingo" is a great way to have fun - and learn more about produce at the same time. It can be used to increase awarness of 5 A Day, encourage players to eat more fruits and vegetables, and reward players for trying new produce items.

This is a complete, authoritative unit on eating disorders for junior and senior high school educators. Includes five lesson plans, lecture material, written assignments, overhead transparencies, role playing activities, and references. It covers: cultural issues, body image, the drive for thinness, facts and warning signs, how to help friends, prevention, community resources, and more.

A social history of the foods people in Europe and North America ate in the 1920's and 1930's; emphasizes technological developments and impact of historical events.

A social history of the ancient Greeks, explaining what foods were eaten and describing how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.

A social history of life in Ancient Rome, explaining why certain foods were eaten and how they were eaten. Includes information about the events that brought about special celebrations, and how these celebrations can be re-created today.

A social history of the Medieval period, explaining why certain foods were eaten and how they were eaten, and what events brought about special celebrations and feasts.

A social history of the Tudor period in England, explaining what foods were eaten and how they were prepared; emphasizes the kinds of food eaten by country people, townspeople, nobility, and royalty, and the new food available as a result of increased travel.

A social history of life in the Aztec Empire just before the Spanish conquest, explaining why certain foods were eaten and describing how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.

A social history of the Viking peoples in Europe, explaining what foods were eaten and how they were prepared or cooked. Includes information about events that brought about special celebrations and feasts.

This video takes a complex subject; complete with explanations of saturated and unsaturated fats, mono and poly-unsaturates, and cholesterol, and teaches the basics in a clear, memorable way. It teaches viewers how to determine their own daily fat limit and how to count grams of fat to stay within that limit.

This program illustrates how contemporary nutrition can imporve how you look, feel, and live. This production highlights the foods from the major food groups and their relationship to the Dietary Guidelines for Americans. The Food Guide Pyramid is explained with emphasis on how the sections of the pyramid relate to individuals and their nutritional needs. Viewers learn how to apply the principles shown to their daily diets and lifestyles.

Viewers learn the meaning behind descriptive words such as "free" and "low-fat," and also learn that just because something is labeled in this way doesn't necessarily mean it's good for you.

This important program teaches why safe food handling procedures are essential in the kitchen. Viewers are introduced to dangerous food handling practices and learn why the proper procedures are a must. Demonstrations of proper procedures for both institutions and home include avoiding cross contamination of tools and surfaces, handwashing, use of containers that are suited for food storage, how to handle poultry and other "trouble" foods, safe temperature zones for food storage, and more. An informative and essential program for everyone who prepares, stores, or consumes meals, snacks, or leftovers.

Discusses proper methods and procedures to ensure safety; provides examples of "good" and "bad" food storage.

Familiar and unfamiliar dishes are prepared with occasional historical anecdotes, and visits with international families who offer unique menus.

Created by the world-famous Ontario Science Centre. A mixture of activities, games, and fascinating facts on the subject of food-from teeth and taste to stomach and digestion; from what's in it and who eats it, to its history and culture. You'll discover why you feel hungry and what happens to a hamburger after you take a bite. You'll find out what kids eat for breakfast in India and why the Chinese don't eat cheese. You'll make your own ice cream without a machine, create your own hydroponic garden and get the inside story on chocolate, hot dogs, soda pop, and other popular foods. You'll learn about fish farming, food in space, the secret life of seeds, the eating habits of a python, and much, much more.

There are one hundred and forty two photo cards in a set. The front of each card contains the photograph of the fruit or vegetable and its English and California-Mexican-Spanish name. The back of each card contains the nutrient analysis in bar-graph form; the serving size, the preparation of the fruit or vegetable, a map showing the state or states producing the greatest quantity of the fruit or vegetable; a symbol indicating what part of the plant is eaten; and the names of the varieties of the fruit or vegetable, and the nutritional difference among them, when more than one variety is pictured.

Why are nutritious foods an important part of any diet? This program examines how nutrients play an important part in cell maintenance, metabolic regulation, and serve as energy sources. Students are presented with a definition and relevant information regarding each of the following classes of nutrients: carbohydrates, lipids, proteins, vitamins, minerals, and water. The effects of nutrient malnutrition, as well as too much of a particular nutrient are presented as the importance of each is discussed. An excellent teaching supplement for any food and nutrition curriculum.

The author describes one of the most talked-about studies in contemporary feminist (and eating disorders) theory. She identifies a crucial period of life prior to the onset of adolescence when girls crystallize a distinct and vital sense of self, which is then lost in the process of female socialization.

The importance of eating five furits and vegetables each day is the focus of this live action nutrition video. The music, graphics and messages keep students entertained and learning. A peer teaching experience evolves into friendship. Darrell Thompson, professional football player, speaks to kids about eating five.

A recipe for cultural understanding, this attractively illustrated full-color book covers basic cooking tips as well as special African techniques for making appealing and adventuresome dishes such as egg curry, banku, fufu, African doughnuts, and akla, a yummy relative of Southern hush puppies. The easy-to-follow, easy-to-supervise recipes from the kitchens and courtyards of Ghana and West Africa are further enhanced with cultural and historical notes and directions for giving an African party complete with music and games. Includes an extensive glossary of West African ingredients, where to find them, and what to substitute.

More than 260 entries on such far-ranging topics as airline food, cheeses, farm subsidies, minerals, Queen Victoria's wedding cake, restaurants and tofu. Chalmers accents them with recipes and quotes, and rounds the whole presentation out with mail-order sources, lists of associations and bibliographies. Food concerns are met head on,including the use of hormones in cattle ranching, as well as the use of "synthetic pigment" supplements to color the white flesh of pen-raised salmon. An entertaining and informative book for lovers of both trivia food.

Various herbs and spices are identified, along with suggestions on using them creatively; includes examples from an old fashioned herb garden.

Ten educational plans developmentally appropriate for most 9th-10th grade students. Nutrition topics discussed interest and appeal to the teen. Can be incorporated into home economics, physical education, skills management, or life science classes. Topics include: eating disorders, diet and heart disease, cancer, reading food labels and Food Guide Pyramid.

In May of 1994, labels and wording on food packages were required to change drastically when the new Nutrition Labeling and Education Act became official. This lively program helps students make sense of the new information and demonstrates how the revised labeling system differs from the old one. In addition to explaining the system's different categories, the program offers tips on how to use the data to assess whether a specific diet meets federal Daily Reference Values (DRV's). Shows how to compare the nutritional values of various foods using the new labels, and deciphers such ambiguous packaging phrases as "lowfat" and "high fiber".

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.

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.

Provide meaningful practice in basic math operations and real-life applications with these worksheets. Exercises are grouped into six sections; Planning Ahead, Shopping for Food, Stretching Food Dollars, Using Measurements, Preparation Time, and Kitchen Supplies. This revised and expanded edition includes new activities on microwave cooking times, large-quantity buying at wholesale shopping clubs, combining dry ingredients in recipes, working with nutrition infromation on product labels, and more along with enhanced assessment instruments. You also get teaching notes, review questions, answer keys, and a vocabulary list.