In today’s world, understanding nutrition is more important than ever, especially for middle and high school students who are navigating their health choices. This collection of resources is designed to empower educators and students alike, offering valuable insights and tools to foster healthier eating habits and informed decisions about food and activity. From engaging games to comprehensive guides, these materials support the development of lifelong skills for balanced living.
1% or Less for Primary and Secondary Schools
1996
The Center for Science in the Public Interest created this kit to support you in launching a 1% or Less campaign in schools. It consists of two parts: “Getting Started” and “Materials.” The first section outlines how to execute the campaign, while the second part provides comprehensive materials designed to educate and inspire students to opt for low-fat or fat-free (skim) milk. The kit includes a variety of activities tailored for both primary and secondary schools, allowing you to customize a program that meets your school’s specific needs.
AUDIENCE: Students, Parents, Teachers, Food Service Personnel, Community
FORMAT: Lesson plans/campaign materials
Anemia: The Silent Shadow
1996
This video is intended for individuals who suspect they may have or have been diagnosed with iron-deficiency anemia. It provides a clear definition of iron deficiency and presents easily understandable symptoms to look for. The program highlights who is at risk for iron deficiency and offers specific nutritional guidelines for infants, mothers, teenagers, and pregnant women. It also emphasizes the importance of folic acid and discusses how a deficiency in folic acid can occur alongside iron deficiency. Additionally, the video includes recipes and cooking tips to ensure adequate iron intake.
AUDIENCE: General Public, Adult Health Clinics, High School/College Students
FORMAT: 12-minute video
Being Vegetarian
1996
This book caters to vegetarians and those interested in adopting a vegetarian diet, offering essential information for preparing healthy, plant-based meals. It presents an accessible explanation of key nutrients and their plant food sources. The book also includes helpful tips on meal planning, substituting meat and dairy products, grocery shopping, and dining out.
AUDIENCE: Nutritionists, General Public, Adult Health Clinics, High School/College Students
FORMAT: 134-page book
Calcium in Your Life
1997
Calcium is crucial for everyone, including infants, children, teenagers, pregnant women, and adults. This guide explains the importance of increasing calcium intake and provides recipes, meal plans, and supplement advice. It also addresses risk factors for osteoporosis and specific calcium needs for different populations, such as vegans, dieting teenagers, children who dislike milk, and adults with lactose intolerance.
AUDIENCE: Nutritionists, General Public, Adult Health Clinics, High School/College Students
FORMAT: 155-page book
Carbohydrates: What You Need to Know
1998
Part of the American Dietetic Association’s Nutrition Now Series, this book clarifies common misconceptions about carbohydrates. It answers key questions: What are carbohydrates? Why do we need them? How do they impact weight, mood, and physical performance? And what foods contain carbohydrates? This resource will help consumers understand carbohydrates’ role in their diets and guide them in creating healthier meal plans.
AUDIENCE: General Public, Adult Health Clinics, College/High School Students
FORMAT: 75-page book
Changing the Course: Intermediate
1997
The American Cancer Society updated its 1991 curriculum to incorporate the Food Guide Pyramid and 1995 Dietary Guidelines. This curriculum aims to help students adopt three straightforward eating goals: 1) Choose a low-fat, high-fiber diet with at least five servings of fruits and vegetables and six servings of whole grains daily. 2) Engage in at least 30 minutes of physical activity most days. 3) Maintain a healthy weight. The curriculum comprises eight classes.
AUDIENCE: Middle School Students
FORMAT: Teacher’s guide, lesson plans, reproducible handouts
Changing the Course: Secondary
1997
The American Cancer Society revised its 1991 curriculum to align with the Food Guide Pyramid and 1995 Dietary Guidelines. The curriculum helps students remember three easy eating goals: 1) Follow a low-fat, high-fiber diet with five or more servings of fruits and vegetables and six or more servings of whole grains each day. 2) Be physically active for at least 30 minutes most days. 3) Achieve and maintain a healthy weight. This curriculum is organized into nine classes.
AUDIENCE: High School Students
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 explores how agricultural genetics techniques are used to develop food products with lower saturated fat content. The unit includes classroom activities based on experiential learning, along with overhead masters, student handouts, and background information for instructors.
AUDIENCE: Teachers, Middle School, High School Students
FORMAT: Curriculum
Fit Kid Connection: A Nutrition Behavior Change Program for 7th and 8th Grades
1998
In response to alarming childhood obesity statistics, the Ohio Nutrition Education and Training Program created this kit. It complements the nutrition component of the Ohio Competency-Based Program in Health and Physical Education for grades 7-8. The activities are interdisciplinary and closely linked to the ninth-grade Ohio Proficiency Test learning outcomes in 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, this book serves as an introduction to food allergies. It answers common questions about diagnosis, management, and avoiding problematic foods while ensuring a balanced diet. A chapter for parents offers advice on preventing or delaying food allergies in children while supporting proper growth and development. The book also includes a sample food diary, elimination menu plans, and allergy-free recipes.
AUDIENCE: General Public, Adult Health Clinics, College/High School Students, Parents
FORMAT: 93-page book
Food Folklore: Tales and Truths About What We Eat
1999
This book, part of the American Dietetic Association’s Nutrition Now Series, explores food legends, traditions, and myths that have persisted over centuries, from the healing properties of chicken soup to the belief that grapefruit can burn calories. Organized by topic, it aims to separate facts from fiction, address common questions about food, and debunk prevalent myths while including interesting food traditions and legends.
AUDIENCE: General Public, Adult Health Clinics, College/High School Students
FORMAT: 94-page book
Get With a Safe Food Attitude
1998
This USDA-produced video focuses on safe food handling for expectant mothers. Why target food safety toward pregnant women? Because any illness a pregnant woman contracts can impact her unborn child. The video follows four fictionalized pregnant women forming the rap group “The 2-B Moms” as they learn about food safety and preventing foodborne illnesses. It combines education with entertainment and is suitable for viewing in waiting rooms, classrooms, or during one-on-one counseling sessions. Topics include shopping, food storage, preparation, cooking, serving, handling leftovers/reheating, and germs that can cause illness.
AUDIENCE: Parents, Health Clinics, High School/College Students
FORMAT: 40-minute video, divided into nine segments of five minutes or less
Lily Makes Soup and So Should You
1998
Homemade soup may seem challenging, but Lily and Janelle are here to prove it’s both easy and nutritious. They share insights that demonstrate the deliciousness and simplicity of making soup. Viewers are encouraged to try making a mouthwatering vegetable soup alongside Lily, who offers tips on purchasing ingredients, utilizing leftovers, and preparing a hearty stock as a base.
AUDIENCE: General Public, Adult Health Clinics, Child Care Providers, High School Students
FORMAT: 11-minute video
Monthly Nutrition Companion: 31 Days to a Healthier Lifestyle
1997
This food and physical activity record book helps users create a personalized action plan for better health. It encourages self-evaluation of current habits, setting goals, and making positive changes for a healthier lifestyle. Progress is tracked through weekly and monthly assessments and includes information on nutrient sources, determining a healthy weight, and tips for handling situations that trigger unhealthy eating.
AUDIENCE: Nutritionists, General Public, Adult Health Clinics, High School/College Students
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 simplifies the process of eating well during pregnancy. It covers essential topics such as weight gain, vitamin and mineral requirements, hydration, exercise, vegetarian eating during pregnancy, food safety, and managing common discomforts. The guide also includes practical tips, checklists for developing a healthy eating plan, sample menus, and recipes.
AUDIENCE: General Public, Adult Health Clinics, College/High School Students
FORMAT: 85-page book
Right Choices
1996
The American Cancer Society updated its 1991 curriculum to enhance its effectiveness. Right Choices is a five-lesson unit focused on cancer and cancer risk reduction for secondary school students. It is most beneficial when integrated as part of a comprehensive school health education program and can be applied in various subjects such as home economics, life skills, science, and health education. The unit aims to: 1) enhance students’ understanding of cancer and 2) empower them to lower their personal cancer risk.
AUDIENCE: High School Students
FORMAT: Teacher’s guide, lesson plans, reproducible handouts
Setting the Record Straight: The Truth About Fad Diets
1999
Developed by the Wheat Foods Council, this toolkit emphasizes the importance of balanced eating and encourages discussions about popular diets while helping to identify potential red flags. It features a timeline of fad diets, reviews of fad diet books, comparisons of various diets, an article suitable for newsletters or newspapers, and PowerPoint handouts for presentations.
AUDIENCE: Nutritionists, General Adults, Health Clinics, High School/College
FORMAT: 8-minute video, guidebook, reproducible handouts
The Supermarket Guide: Food Choices for You and Your Family
1997
This guide navigates readers through supermarket aisles, teaching them how to make informed food purchases. It goes beyond simply listing low-fat and fat-free options, providing tips on reading labels, comparison shopping, choosing healthful foods, ensuring food safety, and maximizing food budgets.
AUDIENCE: Nutritionists, General Adults, Health Clinics, High School/College
FORMAT: 120-page book
Take Aim Nutrition Game: A Winning Way to Target Health
1994
Created by the Washington Dairy Council, this engaging game show format educates players on nutrition concepts. Teams of 4-6 players compete by answering questions correctly to earn points and win the game.
AUDIENCE: Middle and 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 designed for anyone considering dietary supplements. It summarizes the basic functions, food sources, and daily requirements for vitamins and minerals. The book offers clear guidance on obtaining essential nutrients through a balanced diet, discusses when supplements are effective and safe, and provides tips on choosing supplements, reading labels, and evaluating nutrition claims.
AUDIENCE: General Adults, Health Clinics, College/High School
FORMAT: 111-page book
Weight: Maintaining a Healthy Balance
1996
In this informative video, viewers learn essential skills for weight management. Topics include the importance of consuming five servings of fruits and vegetables daily, integrating exercise into daily routines, shopping wisely for low-fat foods, reading labels to understand fat content, cooking lighter meals, and adopting a healthy lifestyle.
AUDIENCE: General Adults, Health Clinics, High School
FORMAT: 12-minute video
yourSELF
1998
Part of the Team Nutrition initiative, this program aims to help students in grades six through nine understand the impact of their eating and physical activity choices on their growth and long-term health. The kit provides educators with tools to introduce new information, reinforce existing knowledge, and help students develop the skills needed to make healthy choices now and in the future, along with suggestions for connecting cafeteria and classroom learning.
AUDIENCE: Middle School Teachers, Food Service Personnel, Nutritionists
FORMAT: Teacher’s guide, student activity guide, video, reproducible handouts