1998 Catalog - Middle/High School

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.

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.

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.

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.

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

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

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.

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".

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.

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.

©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.

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."

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.

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.

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.