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1998 Catalog - Middle/High School

 

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Like Mother, Like Daughter

Hyperion 1997 Debra Waterhouse

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.

AUDIENCE: PARENTS TEACHERS GENERAL ADULT

FORMAT: 239P. BOOK

Love Those Vegetables : An Educational Packet

Wisconsin-Minnesota Canned Vegetable Council, Inc. 1996

Education packet designed to help middle and high school students learn about vegetables and the role they play in our daily lives. Ideas presented encourage students to be creative and apply skills from all disciplines. Language arts and reading skills are used to write articles and brochures and to search for information in a variety of resources. Social studies skills are applied to constructing and reading maps and to think critically. Mathematics and science skill are used to calculate nutrients and calories in diets and to inquire into the "whys" and "hows" of vegetable nutrition.

AUDIENCE: MIDDLE SCHOOL HIGH SCHOOL HEALTH FAIR

FORMAT: 32P. BOOK POSTER OVERHEAD/COPY MASTERS

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Make Your Move : Get Into Action With The Activity Pyramid

Learning Zone Express 1998

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. Live action.

AUDIENCE: HIGH SCHOOL GENERAL ADULT HEALTH CLINICS PHYSICAL ED. INSTRUCTOR

FORMAT: 11 MINUTE VIDEO TEACHING RESOURCE PACKAGE

Meal Planning : The Food Pyramid in Action

The Learning Seed 1996

This lively video shows how to put the Food Guide Pyramid into action for everyday meal planning. Two teens chide mom for using the old "four food groups" and end up planning the family's meals for a week. They scramble, pool resources, and get help from friends to learn just what it means to put the food pyramid into action.

AUDIENCE: HIGH SCHOOL STUDENTS MIDDLE SCHOOL STUDENTS

FORMAT: 18 MINUTE VIDEO GUIDE AND RECIPE PAMPHLET

Measuring Liquids and Solids

Meridian Education Corporation 1991

Review of equipment to use for best results, including a demonstration of measuring techniques for solid, liquid, and dry substances.

AUDIENCE: MIDDLES SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 8 MINUTE VIDEO DISCUSSION QUESTIONS

Microwave Cooking

Meridian Education Corporation 1991

Overview of cooking techniques, including safe use of utensils, features of microwaves, factors that affect microwave cooking, and pros and cons of microwaving.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 11 MINUTE VIDEO DISCUSSION QUESTIONS

Minerals You Eat : From Calcium To Zinc

Learning Seed 1997

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.

AUDIENCE: HIGH SCHOOL GENERAL ADULT

FORMAT: 22 MINUTE VIDEO STUDY GUIDE

Mountain Cooking

Edwards & Broughton Company 1978 John Parris

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.

AUDIENCE: HIGH SCHOOL STUDENTS HIGH SCHOOL TEACHERS GENERAL ADULT

FORMAT: 372P. BOOK

Multicultural Pyramid Packet

Penn State Nutrition Center 1996 Cheryl Achterberg

This packet has been designed to serve several different purposes, from teaching cultural foods to counseling clients from culturally diverse backgrounds. It is an excellent source for both students and dietitians, but by no means should this packet be used as a sole source of information for the cultures represented, rather as an introduction to spark your interest or "get your feet wet".

AUDIENCE: NUTRITIONIST TEACHERS HEALTH CLINICS COLLEGE STUDENTS

FORMAT: 44P.

MVE:TV The Channel for Moderation, Variety and Exercise

National Cattlemen's Beef Association 1994 revised Mary E. Smoot

This nutrition education kit is designed to help secondary students develop lean eating habits in line with sound nutritional practice. A lighthearted, entertaining-yet educational-video provides an overview of essentials for a lowfat, balanced diet. Teacher-friendly lesson plans.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 10 MINUTE VIDEO LEADER GUIDE ACTIVITY MASTERS POSTER

My Personal Trainer

The Florida Department of Citrus 1991

This is an interdisciplinary study unit. It may be used during one semester or a full school year. It may be used individually, as a group activity, or by the entire class. It may be used independently or in conjunction with nutrition, health, or fitness-related textbooks. It is an aid to be used to develop a personal plan for each individual. Care has been taken to stress that each person is special and is not to be compared with other students.

AUDIENCE: HIGH SCHOOL STUDENTS

FORMAT: 46P. TEACHERS GUIDE 46P. STUDENT BOOKLET 5 1/4 FLOPPY DISK OR DISKETTE

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The New Food Lover's Companion : Comprehensive Definitions of over 4000 Food, Wine and Culinary Terms

Barron's Educational Series, Inc. 1995 Sharon Tyler Herbst

Most up-to-date information on culinary terms. This kitchen aid defines and describes preparation and cooking methods, kitchen utensils, herbs and spices, cuts of meat, types of cheese and sausage, seafood, sauces, and foreign food terms.

AUDIENCE: NUTRITIONIST GENERAL ADULT TEACHERS STUDENT HEALTH EDUCATOR

FORMAT: 702P. BOOK

The New Nutrition Pyramid

Meridian Education Corporation 1993

This video explains the USDA Food Guide Pyramid, but the emphasis is not just on memorizing food groups. Rather, the focus is on assisting students to look at personal eating habits, analyzing diets, and the relationship between what they eat and how they exercise--their body wight, look and composition. Learning how food groups and eating patterns evolved will help viewers understand the logic behind grouping foods.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 12 MINUTE VIDEO DISCUSSION QUESTIONS

Nutrition Basics: The ABCs of Eating Right

1996

Eating right used to be simple. But today, with thousands of food products to choose from in the grocery store and a blitz of new diet studies, it's no wonder we're all a bit confused. Although most people knew the basics of nutrition at one time or another, for many, that sound advice has been forgotten. this video teaches about the building blocks of good nutrition and takes the mystery out of eating with simple advice you can use to choose a well-balanced diet. The Food Guide Pyramid is used to show how easy it is to eat a variety of flavorful foods that are good for you.

AUDIENCE: HIGH SCHOOL GENERAL ADULT ADULT DAY CARE

FORMAT: 21 MINUTE VIDEO

The Nutrition Idea Book

1997 Patricia Britten, Editor

This book can help to make nutrition education efforts more productive by enabling you to locate and improve upon materials and methods that others have found successful, rather than "reinventing the wheel."

AUDIENCE: TEACHERS ELDERLY CLINICS PROFESSIONALS

FORMAT: 298P. BOOK

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Perfectionism : What's Bad about Being Too Good?

Free Spirit Publishing Inc. 1987 Miriam Adderholdt-Elliott

This book is about knowing the difference between doing your best and overdoing it. Clear enough for teens as well as adults, it emphasizes that self-worth is rooted in who you are, not how well you do or what you look like.

AUDIENCE: HIGH SCHOOL STUDENTS MIDDLE SCHOOL STUDENTS GENERAL ADULT

FORMAT: 121P. BOOK

Perk! : The Story of a Teenager with Bulimia

Gurze Books 1997 Liza F. Hall

Perk is a high school student whose self-doubts, weight concerns, and puppy love lead her into bulimia. A well-written page turner, this novel is ideal for teens and young adults who want to understand eating disorders for their own sake or for friends who struggle with food and family issues. Readers will identify with and enjoy Perk! - both the character and the book.

AUDIENCE: HIGH SCHOOL STUDENTS MIDDLE SCHOOL STUDENTS

FORMAT: 96P. BOOK

Putting the Pyramid into Practice

Washington State Dairy Council 1992

This slide program is designed to help high school students and adults put the Food Guide Pyramid into practice. The program includes; 40 full-color slides, reproducible masters, one copy of the USDA's Food Guide Pyramid brochure, and three lesson plans on these topics,--serving size, menu planning, and rating your diet.

AUDIENCE: HIGH SCHOOL ADULTS NUTRITIONISTS

FORMAT: 40 FULL-COLOR SLIDES SCRIPT TO ACCOMPANY THE SLIDES, REPRODUCIBLE MASTERS LESSON PLANS

Pyramid Explorer : Nutrition Adventures

Oregon Dairy Council 1997

An interactive CD-ROM nutrition education program. Designed as an easy to use stand alone computer program. Students will quickly catch on to the goals of each game. Lesson plans and activities increase the students' understanding of nutrition, encourage cooperative learning and application of the nutrition concepts.

AUDIENCE: UPPER ELEMENTARY MIDDLE SCHOOL

FORMAT: SYSTEM REQUIREMENTS: MACINTOSH-COLOR MACINTOSH TEACHER RESOURCE PACKAGE

(MODEL IICI OR LATER), POWER MACINTOSH PREFERRED. 16

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Real Gorgeous : The Truth about Body and Beauty

W.W. Norton & Company, Inc. 1996 Kaz Cooke

Packed with jokes, cartoons, and practical ways to find real self-esteem, this is a fun and funny book for everyone, particularly high school and college-aged women who need a fresh approach. Cooke covers eveything from push-up bras to liposuction, including diet myths, eating disorders, body image, and media, and much more. Humorus and filled with sensible and non-sensical insights.

AUDIENCE: HIGH SCHOOL STUDENTS COLLEGE STUDENTS

FORMAT: 257P. BOOK

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Safety In The Kitchen

Meridian Education Corporation 1996

Reminding viewers that most home accidents occur in a warm, friendly place-the kitchen. This forthright video covers basic rules for sanitary food handling and safe meal preparation. Re-enactments with close-up photography and graphics portray common hazards, then demonstrate corrective measures. helping family members become "kitchen safety experts," the program shows how to prevent injury or illness from burns, cuts, falls, electrocution, food contamination, and caustic poisoning. The guide includes pre- and post-viewing questions for discussion.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT GENERAL ADULT

FORMAT: 23 MINUTE VIDEO 7 PAGE GUIDE

Setting The Table

Meridian Education Corporation 1991

This program is a helpful guide to the correct ways of setting the table. Examples of the different styles of table settings, including buffet style, family style and formal settings, are described and demonstrated.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 10 MINUTE VIDEO DISCUSSION QUESTIONS

SLIC : Secondary Level Interdisciplinary Curriculum

Pennsylvania Department of Education-NET 1997

The emphasis in interdisciplinary education is to help students see relationships between subjects and develop the knowledge and skills that they need for success in a technologically advanced society. Lesson plans for grades 9-12 that integrate into American history, algebra/pre-algebra, consumer math, English, business education, biology, chemistry, environmental science, family and consumer sciences and health. Provides the teacher with a variety of instructional strategies.

AUDIENCE: HIGH SCHOOL TEACHERS

FORMAT: TEACHER BACKGROUND INFORMATION, TRANSPARENCY MASTERS STUDENT WORKSHEETS ANSWER SHEETS

Smart Snacking with Food Labels and Food Guide Pyramid

Pineapple Appeal 1994

This upbeat video will take your students on a step-by-step tour of the layout of food labels on snack foods. As the "mystery" of the Food Guide Pyramid is unraveled, your students will marvel at the simplicity of good nutrition.

AUDIENCE: HIGH SCHOOL STUDENTS GENERAL ADULT

FORMAT: 20 MINUTE VIDEO TEACHING RESOURCE PACKAGE

Snacks : A Consumers Guide

The Learning Seed 1997

Jena is a programmer ready to show off her "Snacklopedia" - a multimedia reference to snacks. P.J. drops in for a visit and becomes a willing test subject. Together they learn how to apply basic nutrition to snack foods.

AUDIENCE: MIDDLE SCHOOL HIGH SCHOOL

FORMAT: 23 MINUTE VIDEO STUDY GUIDE

Sports and Foods Curriculum

Pineapple Appeal 1996 Melanie Nelson-Smith

A complete lesson plan that introduces the connection between proper nutrition and peak performance, on and off the field. Designed for a home economics course, can be adapted for short lessons or form an entire nutrition course. Shopping skills, evaluating the nutrients in various foods, and managing energy intake are among this collection of readings, tests, and recipes.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 202 PAGE CURRICULUM GUIDE 96 PAGE STUDENT WORKBOOK, 28 PAGE KEY

A Sports Nutrition Manual : For High School and Middle School Coaches, Trainers, and Teachers

Florida Department of Education 1996 Michele W. Keane

A manual developed in an effort to provide useful nutrition information to high school and middle school coaches, trainers, and teachers. The video, handouts,and transparency masters are to be used with the athletes and family members. The underlying phillsophy is that by teaching young athletes to invest in proper nutrition you are teaching them to make a commitment to their health, their bodies, their training programs, and themselves.

AUDIENCE: HIGH SCHOOL COACHES MIDDLE SCHOOL COACHES TRAINERS TEACHERS

FORMAT: VIDEO HANDOUTS TRANSPARENCY MASTERS

Substituting Ingredients

Meridian Education Corporation 1991

Substitutions are given for baked products to maintain their light and fluffy texture; also for many non-baked products. Specific substitutions to increase the health value of food are also offered.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 10 MINUTE VIDEO

Supermarket Safari

Pineapple Appeal 1994

More young people are shopping for family groceries than ever before. The modern supermarket is a virtual jungle of choices. This video safari helps each student become a better shopper - buying healthy foods at the best prices.

AUDIENCE: HIGH SCHOOL GENERAL ADULT

FORMAT: 22 MINUTE VIDEO TEACHING MATERIALS

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A Taste of Africa

Ten Speed Press 1993 Dorinda Hafner

This collection of more than 100 traditional African recipes is also a celebration of the cultures from which they arose. Starting in the author's native Ghana with "Goundnut (peanut) soup with Fowl and Fufu," the reader is introduced to recipes from 16 countries. A map and vital statistics introduce each country, and Hafner freely digresses to relate a folk tale, provide a bit of historical background, or share a cultural insight. Adapted for modern kitchens and illustrated with 23 color plates, the recipes include meat and vegetable dishes, soups, salads, and desserts.

AUDIENCE: ELEMENTARY HIGH SCHOOL TEACHERS FOOD SERVICE PERSONNEL GENERAL ADULT

FORMAT: 160P. BOOK

Timing & Organization

Meridian Education Corporation 1991

This program outlines the steps needed to plan, cook and serve a meal. The steps shown here will work both for simple meals for a few people and parties for large groups. It also shows how planning and organization helps in the food industry.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 10 MINUTE VIDEO DISCUSSION QUESTIONS

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Vitamin Basics

Learning Seed 1995

Vitamins are hot! From talk shows and TV news magazines to magazine articles and headlines in the daily paper, vitamania reigns. Can vitamins stop cancer, slow aging, make your skin look younger, or turn a frog into a prince? Here's a video that gives the basics without hype or bias.

AUDIENCE: HIGH SCHOOL GENERAL ADULT

FORMAT: 22 MINUTE VIDEO STUDY GUIDE

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The Welcome Table : African-American Heritage Cooking

Simon & Schuster 1995 Jessica B. Harris

Presents African-American food at its finest, a feast of over 200 traditional and contemporary recipes combined with historical detail and personal interviews and illustrated with beautiful archival photographs. The African-American way with food combines improvisational techniques with culinary techniques and piquant tastes of the African continent. Filled with tempting recipes for peanut soup, Creole tomato salad, iron-skillet fried chicken, chitlins, cornmeal mush and sweet potato candy, just to name a few. Includes a glossary of ingredients and cooking styles and sample menus for celebrations.

AUDIENCE: HIGH SCHOOL GENERAL ADULT TEACHERS PARENTS

FORMAT: 285P. BOOK

What You See Is What You Get : The New Food Labels

Franklin Clay Films 1994

How does fat differ from saturated fat? What does percentage of daily value mean? Why is it important to look for the words "nutrition facts" on food labels? How are serving sizes figured? While putting away groceries, three high school students quiz each other informally about the new labels on processed food and review healthy eating tips for teens and adults. Label closeups, graphics, and a brief review reinforce main ideas. Includes a 9 page guide with projects and discussion topics.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT GENERAL ADULT

FORMAT: 16 MINUTE VIDEO 9 PAGE GUIDE

What's Eating You? : A Guide to Sensible Dieting

Cambridge Educational 1993 Juliana G. Lord

Begins by examining how historical and cultural perspectives of what is beautiful and attractive have changed over the years. The program takes an in-depth look at how the body works and what it needs to make it function most efficiently. Covers approaches to losing weight that really work and which ones don't! The approaches that don't work (liquid diets, wieght loss pills) are touted as quick and easy cures but are really ineffective or outright dangerous. This program discusses the dangers of over eating and fasting and examines how nutritional requirements differ between teenagers and adults. Teens are shown that a healthy diet, exercise and a positive self-image are the keys to looking and feeling great!

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 30 MINUTE VIDEO 47P. STUDENT WORKBOOK

When Food Is An Obsession : Overcoming Eating Disorders

Produced by Hourglass Productions 1994

An alarming percentage of today's teens are afflicted with eating disorders such as anorexia nervosa and bulimia. This video sheds light on why teens are prone to starve and abuse their bodies in order to achieve a "perfect" body image. A 17 year old girl speaks poignantly about the barrage of conflicting messages she has received from society since childhood; food equals pleasure, but beauty equals thinness. A recovered bulimic explains that food deprivation becomes "emotional anaesthesia". Not only does it take away the bad feelings-it takes away all feelings. The program ends with preventative techniques to help teens accept their bodies despite societal messages, and recovery strategies for those who may now suffer from eating disorders.

AUDIENCE: HIGH SCHOOL STUDENTS MIDDLE SCHOOL STUDENTS

FORMAT: 35P. TEACHER'S GUIDE 28 MINUTE VIDEO

The World's Finest Foods

Stewart, Tabori & Chang, Inc. 1994 Ann Creber

Over 180 recipes from 12 countries--France, Indonesia, Russia, Spain, Morocco, Thailand, Italy, China, Greece, Japan, Mexico, and the U.S.--takes us on a culinary and cultural journey around the world. Among the 300 full-color photographs are 70 landscape scenes, 150 pictures of prepared dishes, and 90 close-ups of ingredients. 150 maps.

AUDIENCE: TEACHERS NUTRITIONIST HIGH SCHOOL STUDENTS

FORMAT: 312P. BOOK

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You Are What You Eat : An Interdisciplinary Unit On Digestion and Nutrition

J. Weston Walch 1994 Betsy McAllister

Aiming for "the big picture," this thematic activity book, written by and designed for middle-school teachers, draws on math, science, social studies, and communication skills. Through interviews, hands-on projects, games, simulations, research, and experiments, students learn about organs in the digestive system and their functions, good nutrition and its importance, and common digestive disorders and their treatment.

AUDIENCE: MIDDLE SCHOOL STUDENTS HIGH SCHOOL STUDENT

FORMAT: 35P. BOOK

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