1999 Supplement - Middle/High School
The items are listed in alphabetical order by title.
1 A
B C D E F
G H I J K L M N O P Q R
S T U V W X Y Z
1% Or Less for Primary and Secondary Schools
1996
The Center for Science in the Public Interest developed this kit to help you conduct an
1% Or Less campaign in your schools. There are two parts – "Getting
Started" and "Materials". The first part tells you how to conduct a
campaign and the second provides all the materials. Materials help you educate and
motivate your students to choose low-fat or fat-free (skim) milk. The kits include a
variety of activities for primary and secondary schools to allow you to develop a program
that best suits the needs of your school.
AUDIENCE: Students Parents Teachers Food Service Personnel Community
FORMAT: Lesson plans/campaign materials
Anemia: The Silent Shadow
1996
This video is for those who suspect they may have or have been diagnosed with
iron-deficiency anemia. Iron deficiency is defined to the viewer in easy-to-understand
terms and symptoms to look for are presented. The program clearly shows that at risk of
being iron deficient and provides specific nutritional guidelines to follow for infants,
mothers, teenagers and pregnant women. The importance of folic acid is reviewed and
viewers learn how a deficiency of folic acid can sometimes coincide with iron deficiency.
Recipe and cooking ideas to ensure iron intake are provided as well.
AUDIENCE: General Adult Health Clinics High School/College
FORMAT: 12 minute video
Being Vegetarian
1996
For vegetarians and anyone considering a vegetarian eating style, this book provides
the information needed to eat healthful meals centered around plant foods. An
easy-to-understand explanation of essential nutrients with examples of plant food sources
is provided. Also included are valuable tips on menu planning, replacing meat and dairy
foods, grocery shopping and dining out.
AUDIENCE: Nutritionists General Adult Health Clinics High School/College
FORMAT: 134 page book
Calcium in Your Life
1997
Calcium is essential for life, not only for infants, growing children, teenagers and
pregnant women, but for all adults. This guide covers why and how you can increase your
intake of calcium, offering recipes, menus and supplement advice. It also covers risk
factors for osteoporosis and special needs for special populations such as vegans, dieting
teenagers, kids who don’t like milk and adults with lactose intolerance.
AUDIENCE: Nutritionists General Adult Health Clinics High School/College
FORMAT: 155 page book
Carbohydrates: What You Need to Know
1998
Part of the American Dietetic Association’s Nutrition Now Series. Here’s a
book that will clear up the confusion about carbohydrates. What are they? Why do we need
them? How do carbohydrates affect weight, mood and physical performance? And what foods
are sources of carbohydrates? This book will help consumers understand the role of
carbohydrates in diet and health and guide them in planning a healthful diet.
AUDIENCE: General Adult Health Clinics College/High School
FORMAT: 75 page book
Changing the Course: Intermediate
1997
The American Cancer Society revised its 1991 version of this curriculum to incorporate
the Food Guide Pyramid and 1995 Dietary Guidelines. The goals of the curriculum are aimed
at helping students adopt three easy-to-remember eating goals. 1) Choose a low-fat,
high-fiber eating style. Eat five or more servings of fruits and vegetables daily and six
or more servings of whole grains. 2) Be physically active for at least 30 minutes on most
days. 3) Achieve and maintain a healthy weight. The curriculum is organized into eight
classes.
AUDIENCE: Middle School
FORMAT: Teacher’s guide/lesson plans/reproducible handouts
Changing the Course: Secondary
1997
The American Cancer Society revised its 1991 version of this curriculum to incorporate
the Food Guide Pyramid and 1995 Dietary Guidelines. The goals of the curriculum are aimed
at helping students adopt three easy-to-remember eating goals. 1) Choose a low-fat,
high-fiber eating style. Eat five or more servings of fruits and vegetables daily and six
or more servings of whole grains. 2) Be physically active for at least 30 minutes on most
days. 3) Achieve and maintain a healthy weight. The curriculum is organized into nine
classes.
AUDIENCE: High School
FORMAT: Teacher’s guide/lesson plans/reproducible handouts
Cut the Fat – Keep the Flavor
1999
Developed by the Iowa State University Extension and the Office on Biotechnology, this
curriculum explains how techniques in agricultural genetics are being used to bring food
products that are lower in saturated fat to the marketplace. The unit contains classroom
activities based on the experiential learning model, overhead masters, student handouts
and background information for instructors.
AUDIENCE: Teachers Middle School High School
FORMAT: Curriculum
Fit Kid Connection: A Nutrition Behavior Change Program for 7th
and 8th Grades
1998
The Ohio Nutrition Education and Training Program developed this kit in response to the
overwhelming statistics on childhood obesity. The program is designed to compliment the
nutrition subject area of the Ohio Competency-Based Program in Health and Physical
Education for grades 7-8. The activities are interdisciplinary and closely related to the
ninth grade Ohio Proficiency Test learning outcomes for science, math, reading, writing
and citizenship.
AUDIENCE: Middle School Teachers
FORMAT: 60 minute video in segments/teacher’s workbook/reproducible handouts
Food Allergies
1998
Part of the American Dietetic Association’s Nutrition Now Series. A primer on food
allergies, this book answers common questions, including how food allergies are diagnosed,
how to manage food allergies, and how to avoid problem foods and make substitutions to
ensure a balanced diet. A chapter for parents explains how to prevent or delay food
allergies in children, while ensuring proper growth and development. Also includes a
sample food diary, trail elimination menu plans and allergy-free recipes.
AUDIENCE: General Adult Health Clinics College/High School Parents
FORMAT: 93 page book
Food Folklore: Tales and Truths About What We Eat
1999
Part of the American Dietetic Association’s Nutrition Now Series. Legends,
traditions and myths have followed foods for centuries, from the healing qualities of
chicken soup to the belief that grapefruit burns calories. Organized by topic, this book
helps to separate the facts from the tall tales. Common questions about food are answered
and myths are dispelled. Interesting facts about food traditions and legends are sprinkled
throughout. An easy-to-read guide for anyone interested in food and nutrition.
AUDIENCE: General Adult Health Clinics College/High School
FORMAT: 94 page book
Get With a Safe Food Attitude
1998
This USDA video is about safe food handling for moms-to-be. Why a food safety video
targeted to pregnant women? Any illness a pregnant woman contracts can affect her unborn
child. This video is produced to appeal to a young diverse viewing audience. It follows
four pregnant women (who make up the fictionalized rap group "The 2-B Moms") as
they learn about food safety and preventing foodborne illness. This program entertains as
it educates. The video is suitable for viewing in a waiting room or classroom or during
one-on-one counseling sessions. Topics include shopping, food storage, food preparation,
cooking, serving, handling leftovers/reheating and germs that can make you sick.
AUDIENCE: Parents Health Clinics High School/College
FORMAT: 40 minute video – 9 segments of 5 minutes or less
Lily Makes Soup and So Should You
1998
Homemade soup – sounds great, but isn’t hard to make? Are the wonderful
smells and tastes really worth it? Lily and Janelle work together to find out. They share
information with viewers that proves that soup is easy and nutritious. Lily makes
vegetable soup that will make viewers’ mouths water and motivate them to try it on
their own. Tips include how to buy, what leftovers to use and how to prepare a hearty
stock for a base.
AUDIENCE: General Adult Health Clinics Child Care High School
FORMAT: 11 minute video
Monthly Nutrition Companion: 31 Days to a Healthier Lifestyle
1997
Create a personalized action plan for better health with this food and physical
activity record book. This guide encourages users to evaluate current habits, set goals
and make positive changes for a healthier lifestyle. Progress is monitored through weekly
and monthly checkups. Also covers sources of nutrients, ways to determine a healthy weight
and tips for resolving situations that trigger eating.
AUDIENCE: Nutritionists General Adult Health Clinics High School/College
FORMAT: 250 page book
Pregnancy Nutrition: Good Health for You and Your Baby
1998
Part of the American Dietetic Association’s Nutrition Now Series. This
authoritative guide was created to make the eating right part of pregnancy easier. From
the latest information on weight gain, vitamin and mineral needs, fluids and exercise to
advice on vegetarian eating during pregnancy, food safety and managing common discomforts,
this guide is packed with practical advice. Tips and checklists for developing a healthful
eating plan during pregnancy are included, along with sample menu plans and recipes.
AUDIENCE: General Adult Health Clinics College/High School
FORMAT: 85 page book
Right Choices
1996
The American Cancer Society revised its 1991 version of this curriculum. Right Choices
is a five-lesson unit of study on cancer and cancer risk reduction for secondary school
students. It is most effective when used as one instructional unit of a comprehensive
school health education program. It is designed to be appropriate in a variety of subject
areas, such as home economics, life skills, science and health education. The unit has two
major goals: 1) to increase students’ understanding of cancer; and 2) to increase
students’ ability to reduce their personal risk of getting cancer.
AUDIENCE: High School
FORMAT: Teacher’s guide/lesson plans/reproducible handouts
Setting the Record Straight: The Truth About Fad Diets
1999
The Wheat Foods Council developed this tool kit to communicate the importance of
balanced eating and to spark dialogue on evaluating popular diets and identifying red
flags. The kit includes a fad diet timeline, fad diet book review, fad diet comparisons, a
fad diet article for a newsletter or newspaper column and PowerPoint presentation
handouts.
AUDIENCE: Nutritionists General Adult Health Clinics High School/College
FORMAT: 8 minute video/guidebook/reproducible handouts
The Supermarket Guide: Food Choices for You and Your Family
1997
The guide takes the reader aisle by aisle through the supermarket, showing how to make
informed decisions about food purchases. More than just a guide to low-fat and fat-free
items, the book gives tips on reading labels, comparison shopping, choosing foods that fit
a healthful eating plan, selecting quality foods, keeping food safe and stretching food
dollars.
AUDIENCE: Nutritionists General Adult Health Clinics High School/College
FORMAT: 120 page book
Take Aim Nutrition Game: A Winning Way to Target Health
1994
The Washington Dairy Council developed this lively game show format to teach nutrition
concepts. Teams with 4-6 players provide correct answers to questions to accumulate the
most points and win.
AUDIENCE: Middle/High School Students
FORMAT: Teacher’s guide/game cards
Vitamins, Minerals and Dietary Supplements
1996
Part of the American Dietetic Association’s Nutrition Now Series. This book is for
anyone using or considering using dietary supplements. Basic functions, food sources and
daily needs for vitamins and minerals are summarized. Straightforward advice is provided
on how to obtain essential nutrients from a balanced and varied diet, along with a review
of circumstances for which supplements are effective and safe. Also included are
guidelines for choosing a supplement, reading supplement labels and evaluating nutrition
claims on supplement labels. Tips for how to read between the headlines and separate fact
from fiction for various dietary supplements are described.
AUDIENCE: General Adult Health Clinics College/High School
FORMAT: 111 page book
Weight: Maintaining a Healthy Balance
1996
In this informative video, viewers learn a variety of skills to help them control their
weight. The importance of eating five servings of fruits and vegetables a day is covered,
as well as making exercise a part of the daily routine. Viewers will also learn ways to
shop sensibly for low-fat foods, how to read labels to learn fat content, ways to cook
light, tips on maintaining a desired weight, the importance of a healthy lifestyle and the
role of exercise in weight control.
AUDIENCE: General Adult Health Clinics High School
FORMAT: 12 minute video
yourSELF
1998
This program was developed as part of the Team Nutrition initiative to help students in
grades six through nine understand how their decisions about eating patterns and physical
activity today can affect the way they grow and their health for years to come. The kit
will help you introduce new information to students, reinforce what they already know and
help you work with students to develop the "how-to" skills they need to make
appropriate eating and physical activity choices now and in the future. The kit provides
suggestions for making the cafeteria-classroom connection.
AUDIENCE: Middle School Teachers Food Service Personnel Nutritionists
FORMAT: Teacher’s guide/student activity guide/video/reproducible handouts
1 A
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G H I J K L M N O P Q R
S T U V W X Y Z
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