FOODS AND NUTRITION

THE AMAZING MILK BOOK

Answers most “milk” questions. Included are dairy experiments, recipes, and interesting facts.

AUNTIE AKAMAI LUNCHES FROM BAGS AND BOXES ANDAUNTIEAKAMAI AND THE GOOD FOOD TREE

A puppet teaches good nutrition in two videos: “Auntie Akamai and the Good Food Tree” and “Auntie Akamai Presents Lunches From Bags and Boxes.” Recipes for hands-on activities are given. Kit includes 2 workshop outlines and 2 VHS videos.

BREADS FOR THE FAMILY

Red Star Yeast & Products Presents Breads for the family. Includes: Introduction, How to Make Batter Breads, How to Make Bread, America’s White Bread, and America’s Basic Pizza Crust.

CHANCES AND CHOICES WITH FOOD: A FOOD SAFETY CURRICULUM FOR GRADES 4-6

Four lesson plans are included. The first three deals with food safety concepts that are important for youth who care for themselves, and proper food handling skills in buying, storing, preparing, cooking and handling leftovers. The fourth lesson addresses food additive and pesticide use. Includes a manual and VHS video.

COMMUNITY NUTRITION ACTION KIT

Delivers state-of-the-art nutrition education in the community. Discusses how to expand a variety of foods in the diet, add more fruits, vegetables and grains for children, construct lower fat in the diet, etc.

THE COMPLETE & UP-TO-DATE FATBOOK: A GUIDE TO THEFAT, CALORIES, AND FAT PER CENTAGES IN YOUR FOOD

Includes over 15,000 entries by name and by brands.

COMPOSITION OF FOODS

Includes five different handbooks, which provide data to help us choose and use our food resources more wisely. Includes: Dairy and Egg Products, Spices and Herbs, Fats and Oils, Soups, Sauces, and Gravies, and Sausages and Luncheon Meats.

CONCEPT COOKERY: LEARNING CONCEPTS THROUGH COOKING - PRESCHOOL

Through cooking experiences in the preschool classroom, children can develop basic skills and concepts. Organized by themes and concept areas, these 50+ child and classroom tested recipes will fit naturally into your curriculum. Easy-to-read sequential recipe charts will appeal to your children as much as they do to you.

COOK AND LEARN: PICTORIAL SINGLE PORTION RECIPES: A CHILD’S COOKBOOK

A cookbook for you and your children to enjoy together. The recipes are for single portions, and presented through pictures. The recipes make use of a variety of nutritious foods from various cultures.

COOKIE INFORMATION

Topics include: Cookie Information, Nutritional Information, Baking Tips, Chocolate Chip Cookies, Refrigerator Cookies, Shaped Cookies, Hawaiian Fun Cooking, High-Altitude Cookies, and Nutrition Information on the Web or Ordered Materials Available.

COOKING WITH MR. FOOD

Demonstrates recipes that are uncomplicated, tasty, and very easy to make. Included with this kit are VHS video recipes, a teacher’s guide, and a brochure entitled “The New Food Label: Your Key to Smart Snacking.”VHS video. Time: 10:21.

COOKING WITH THE SUN

Shows how to harness the sun’s energy in preparing food. Presents detailed plans, liberally illustrated with line drawings and photos for building solar ovens that can cook a 12-pound turkey in three hours, and a solar reflector “that perks coffee and cooks stove-top meals.” 90 delicious recipes included. No smoke, no ashes, just clean heat.

COOL COOKING FOR KIDS: RECIPES & NUTRITION - PRESCHOOL

The lesson plan’s, recipes, and enrichment activities will enable teachers to teach cooking and nutrition. You will define objectives, develop lesson plans, and evaluate the outcomes of specific learning experiences.

CORN IS MAIZE

Tells the story of how the Native American farmers, thousands of years ago, found and nourished a wild grass and made it an important part of their lives.

CRAIG CLAIBORNE’S FAVORITES

From the New York Times that includes recipes, restaurants, tolls, and techniques, etc.

THE CREATIVE COOKING COURSE

This is a complete course in the art of cooking with 1,200 recipes and 2,500 photos in full color.

DAIRY DOES A BODY GOOD

Topics include weight control, lactose-intolerance, supplements, and fitness. There are also delicious recipes and fun activities included in the manual. Contains 1 VHS video and a manual. Time: 10 min.

DELICIOUS DECISIONS-GRADES K-6

An integrated approach to nutrition that coordinates food and nutrition with other subjects such as: language arts, math, social studies, and science.

DIGGING FOR DATA – GRADE 6

A science unit on nutrition or an introduction to the scientific method. The fields of archeology, animal science and food technology will be explored. Includes catalog, science video kit and VHS video. Time: 22 min.

EAT, THINK, AND BE HEALTHY!

Empowers children with knowledge and skills to choose foods for health. Children learn that what they eat affects how they grow, feel, and behave. They gain experience in selecting, preparing, and savoring foods beneficial to their survival and health.

EXPANDED FOOD AND NUTRITION EDUCATIONAL PROGRAM(EFNEP): LESSON FOLDER 1

Welcome to EFNEP, Foods and Nutrition Sampler, EFNEP Volunteers, and lessons on Food for Better Health #1 and #2.

EFNEP LESSONS FOLDER 2

Lessons on Breads and Cereal, Vitamin A, Vitamin C, Calcium, Iron, and Protein.

EFNEP LESSONS FOLDER 3

Lessons on Alternate Protein, Brown and Enriched Rice, Spending Less, Eating Better, Money Management, Supermarket Persuasion, Supermarket Tour, Grocery Store Advertisements, Ingredient Label, Open Dating and How to Shop for Fruits and Vegetables.

EFNEP LESSONS FOLDER 4

Includes lessons on How to Shop for Meats, How to Shop for Poultry, Generic vs. Store Brand Names, Kill ‘em Dead, Keep Dry Foods in Closed Containers, Choosing the Right Container, Where do Germs Grow?, Use Only Clean Utensils and Dishes Before Handling Food Check for....

EFNEP FOLDER 5

Lessons on: Handle Food with Care to Stay Well, Planning is the Key,Winning Ways in the Kitchen, Measuring, Mixing by Hand, Safety in the Kitchen, and Good Food for the Keikis.

EFNEP FOLDER 6

Lessons on Avoiding Food Hassles, Healthy Teeth, Calories in Foods, Calories and Activity, and Weight Control.

EGGCYCLOPEDIA

An encyclopedia about the incredible edible egg. Inserts include: The Incredible Edible Egg, Egg Production from Hen to Home, Food Safety, Nutrition and the Egg, The Multi-Functional Egg, Basis Egg Preparation Methods and Classic Recipes, Egg Products and Fowl, The Egg Industry, and the Index.

EXPLORING OUR FOOD HERITAGE

Includes leader’s and member’s guides that discusses what country certain food came from and when, native foods, etc.

EXPLORING THE FOOD PYRAMID WITH PROFESSOR POPCORN AND HOOKED ON HEALTH

The goals of this curriculum are to understand that good health is in part a product of the food and activity choices we make daily, choose and use foods for good health consistent with the food guide pyramid, and improve practices in food selection, safety, and preparation..

EXPLORING YEAST…FROM BUDDING TO BAKING

Elementary and high school level. The materials are multi-disciplinary and may be incorporated into home economics and science programs.

FAMILY TIME IN THE KITCHEN

Use this book with the Family Time in the Kitchen recipe books. Also includes instructions on the Food Pyramid Game.

FOCUS ON YOUR FUTURE

Designed to increase awareness of varied career possibilities in the area of food and agricultural science. You, as a volunteer leader or teacher, can help and support young people as they plan for their future.

FOOD ADDITIVES: STUDENT BOOK

Discusses food additives in ancient times, in legal history, and how it is used today. Other topics included are: hazard determination, carcinogenesis, diet and health.

FOOD AND FITNESS ACTIVITIES

Included are updated versions of Calorie Concentration, Gong Game, and Are You A Junk mobile. Each game helps children to choose healthier foods, be aware of RDA percents and have fun learning about foods and nutrition.

FOOD, FAMILY, AND FUN

USDA Team Nutrition: A seasonal guide to healthy eating. Commemorating 50 years of school lunch. A collection of 50 recipes-one for each year of the program-organized by season.

FOOD FOR AMERICA – GRADES 1-6

FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education.

FOOD SCIENCE FOR LEADERS AND MEMBERS

The emphasis is on the structure and composition of foods and how food changes. For youth ages 9 and older. Includes hands-on activities.

FOOD MYSTERIES-FOR AGES 11-14

Includes a series of five member project booklets and a leader’s guide. The topics of these booklets are: (1) Telltale Grains, (2) Fruitful Evidence, (3) Vegetable Magic, (4) Protein Puzzlers and (5) Dairy Discoveries.

FOOD PREPARATION: BASIC GUIDELINES FOR HOME AND FOODSERVICE - FOODSERVICE CAREERS

Part 1, Food Facts for Home, centers on food basics-first-time facts on nutrition, meal planning and food preparation skills. Part 2, Facts About Foodservice, combines the “how to’ s” of basic skills with foodservice career awareness. Designed to give students an overview of the foodservice industry.

FOODS OF HAWAII

Consists of 14 lessons aimed at motivating youth to make healthy food and lifestyle choices. Lesson plans consists of concepts, objectives, and food activities.

FOOD WORKS – AGES 17-19

Divided into six major categories or “bites” each bite is followed by five different activities: 1)Experience, 2)Share, 3)Process, 4)Generalize, 5)Apply

FRESH FROM THE FAMILY FARM

Join 7-year old Nick as he experiences the fun of visiting Steve’s family farm! From corn and tomatoes to tractor rides, you and your children will be a part of the action, helping Nick solves the mystery of growing fruits and vegetables. VHS video: 30 min.

FUN WITH FROZEN BREAD DOUGH - AGES 9-10

Topics include shopping, learning about labels, safety in the kitchen, saving time and money, nutrition standards for a healthy diet, experiments concerning yeast growth, flour absorption, raising time in different ethnic dishes, dissecting the wheat kernel, sprouting seeds, baking frying, or steaming frozen dough products, while using a variety of equipment..

FRUIT JUICY

Try this experiment to see how you can change the color of fruit. Use this as a classroom experiment where children can change the color of cranberry juice.

GETTING INTO A FOOD MOOD

Leaders’ guide to teach children and youth about where our food comes from, and how we view it, and how we are assuring that future populations will be fed. Includes: Leaders guide and VHS video.

THE GREAT FOOD FIGHT

This VHS video explains food safety tips: wash your hands, keep foods at the right temperature, and wash to sanitize. Time: 13 min.

HEALTHY SNACKS FOR KIDS

More than 200 quick and easy recipes for snacks, mini-meals, desserts, drinks, lunch-box fillers, freezer treats and more. The emphasis is on fresh, easy-to-find ingredients with a minimum of sugar and salt.

HOW TO DRY FOODS

Enjoy wholesome dried fruits, vegetables, meats, and fish with over 100 delicious tested recipes. Economical ways to dry food in the sun, your oven, or in a dryer you can buy or make. Discover how to select, prepare, and dry foods. Make fruit leathers, main dishes, baby food, and trail snacks. Dried foods are nutritious, easy to store and use, and save money.

IMAGINE NO HUNGER-A CAMPFIRE NATIONAL PROJECT

Develop an awareness about hunger. To create a sense of hope for an end to hunger, and to take action to make a difference.

IN GOOD TASTE... CAREERS IN FOOD SCIENCE

This VHS video is an upbeat, fast paced look at the exciting and challenging world of food science. It gives students an overview of the product development process as it progresses from the research laboratory to the manufacturing plant, the testing laboratory and the packing phase. Time: 14.5 min.

INCREDIBLE CLASSROOM EGGSPERIENCE-GRADES- MIDDLE THROUGH HIGH SCHOOL

This cross-curricular educational program is designed to help secondary school students “eggspand” their thinking. The material introduces students to family and consumer sciences topics and also lets them hone their skills in social studies, language arts, business, math and other subjects.

IN THE BAG

Program was designed as a fun way for children ages 5-8 and their families to learn about foods and nutrition through science and reading

JANE BRODY’S NUTRITION BOOK

A Lifetime Guide to Good Eating for Better Health and Weight Control. Book also includes recipes.

JELLY AND JAM JEWELS

Contains everything you want to know about jelly and jam. It teaches you how to make jelly, jams and marmalades and also gives various jelly, jam, and marmalade recipes.

KENMORE MICROWAVE COOKING

Microwave cooking with complete instructions that is fully illustrated with over 200 recipes and 33 charts. It also teaches you how to convert your own recipes.

THE KIDS’ KITCHEN TAKEOVER

How to mess around, cook up a storm, and start your own bread business. Over 120 things to cook, make, grow, and do in and out of the kitchen. Experiment with iceberg floats, grow herbs on the windowsill, concoct the ultimate banana split, cook cheese rabbits, and craft noodle jewelry.

KINDER-KRUNCHIES: HEALTHY SNACK RECIPES FOR CHILDREN

A collection of nutritious recipes for children to follow. Remember that the more they do themselves, including clean up chores, the more they learn.

KITCHEN SAFETY

4-H member “Melanie” discusses kitchen safety. This video discusses the proper ways to work in and use a kitchen safely. VHS video. Time: 16 min.

KITCHEN SCIENCE FOR KIDS

Children will explore the sensory, physical, and chemical properties of food as well as chemical components of food that the body needs to function.

LEADER’S/HELPER’S GUIDE TO FOOD CURRICULUM

Discusses: Healthy food selections, smart food purchasing, food preparation, food safety, food preservation, and careers in the food industry.

LEADING A LEARNING EXPERIENCE

Focuses on the production of crops and their use of crops in agriculture: corn, wheat, soybeans, and dry beans. The activities are deigned to allow students to explore the concepts they read about in newspapers.

LEAN MEAT: THE CONSUMER’S CHOICE

Includes information on various meat topics. Modules include industry, nutrition, selection, preparation, and convenience.

MAKE IT HEALTHY-MAKE IT FAST!

An educational learning kit with guidelines for nutritious food choices.

MEASURING SOLIDS AND LIQUIDS

Teaches us how to measure dry and liquid ingredients correctly. Demonstrates procedures while explaining the different techniques. VHS video. Time: 10 min.

MEASURING SOLIDS AND LIQUIDS

Improve the taste and appearance of the foods you cook by measuring your ingredients accurately. This video explains which utensils work best and how to use them properly. VHS video. Time: 8 min.

MORE THEN GRAHAM CRACKERS: NUTRITION EDUCATION AND FOOD PREPARATION WITH YOUNG CHILDREN

Exciting new food experiences with easy-to-use guide for adults to help young children learn about cooking and nutrition. Learn about quick snacks to main dishes, skills and knowledge about food selection and preparation.

NA MEA’Al 0 HA WAI’I: FOODS OF HAWAI’I

14 lessons aimed at motivating youth to make healthy food and lifestyle choices. Lesson plans consists of concepts, objectives, and food activities.

NANCY CLARK’S SPORTS NUTRITION GUIDEBOOK

Create your own winning diet for high energy and lifelong health, but you won’t have to spend hours in the kitchen, give up eating out, or shun fast food! Nancy Clark, a registered dietitian, shares real-life examples of the nutrition advice she’s given to all types of athletes-weekend exercisers, devoted athletes, Olympians, and professionals to provide you with “how-to” food suggestions that fit your situation.

NEW EMSON FOOD DEHYDRATOR

Teachers may borrow the dehydrator for 6 weeks at a time. It allows the students to become aware that they can make delicious and healthy snacks with a dehydrator.

NUTRITION & HEALTH

This science mini-unit is organized around 18 activities included on this folder. Reproducible masters are included.

NUTRITION EATING FOR GOOD HEALTH

Presents all aspects of nutrition for which the USDA has responsibility, including nutrition guidance, federal food assistance programs, and state-of-the-art research findings on what nutrients are needed by different groups in our society and how these nutrients affect our health and well-being.

NUTRITION ISLAND STYLE

A practical guide to the enjoyment of good food and good health. Topics include: Recommended Dietary Allowances, One Day Food Record form, Weekly Menu Plan, Food Shopping List and others!

PACIFIC ISLANDS COOKBOOK

Recipes from the Pacific islands. Includes: coconut, papaya, mango, banana, breadfruit, taro, yam, sweet potato, cassava, fish and meat. Discusses the importance of local foods, estimated nutritional values, and eating within the food guide pyramid.

POPCORN

Need curriculum for popcorn? Here’s what you are looking for. This book is filled with patterns and activities that relate to popcorn.

PREPARING MEATS

Demonstrates how to get the best results when cooking meat. Different kinds of meat are prepared in various ways like roasting, frying, broiling and more! VHS video. Time: 11 min.

PYRAMID GAME

Includes pyramid and food pieces. A visual way to promote healthy eating and when talking about the different food groups

RECIPES FROM SIX DIFFERENT CULTURAL GROUPS

Home economics circular that includes Hawaiian, Portuguese, Filipino, Korean, Chinese, and Island vegetable recipes on how to make pupus and snacks.

REDISCOVER EGGS!

A consumer education program for active adults. Includes newsletter and recipes.

RED STAR YEAST & PRODUCTS BREADS FOR 4-H

For individuals or group participation, these recipes were selected to appeal to a young audience and to demonstrate fundamental baking techniques. Step-by-step instructions, information on yeast, fermentation, grains, gluten, nutrition and suggested activities are included.

SAFETY AND SANITATION FOOD SERVICE

Focuses on safety and sanitation when working with food. Safety in the work place is demonstrated and sanitation tips and suggestions are given. VHS video. Time: 9 min.

SEARCHING FOR STARCH

Use this center to experiment with different foods, which contain starch. Food mysteries is a good reference to accompany this center.

SIX EASY BITES-AGES 10-11

Divided into six major categories or “bites.” Five different activities: 1 )Experience, 2)Share, 3)Process, 4)Generalize, and 5)Apply.

SOUTH PACIFIC COMMISSION

Information and lots of recipes for papaya, mango, guava, green leaves, banana, coconut, breadfruit, pineapple, citrus, pumpkin, sweet potato, yam, legumes, nuts and seeds.

SPORTS NUTRITION

Includes leader’s and member’s guides that discusses foods and nutrition for fitness.

STARPOWER

A new educational video package based on the revised dietary guidelines for Americans developed by the USDA’s Health & Human Services. It gives people of all ages the information they need to make the day-to-day food & fitness choices that lead to a healthy lifestyle. Includes VHS videos with a time of 19 min.

SUGAR SCIENCE: PHOTOSYNTHESIS TO FOOD

This computer-based science teaching kit is designed to fit into the current science curriculum and is specifically targeted at children in upper elementary through middle school.

SUPER SNACKS: SEASONAL SUGARLESS SNACKS FOR YOUNG CHILDREN, NO SUGAR, NO HONEY, NO ARTIFICIAL SWEETENERS

Alternative snack suggestions for special occasions to stamp out the “cupcake and Koolaid” tradition. Recipes include drinks, cookies, breads, puddings, pies, yogurt, creams, gelatins, sandwiches, dips, and more!

A TASTE OF TV FEATURING KIKA AND KEOLA, THE KAUKAU CATS-YOUR EXPERTS ON FOOD AND FOOD ADVERTISING ON TV! TEACHER MANUAL FOR THIRD GRADE STUDENTS

This module develops a critical understanding of food commercials on TV. It provides a set of lesson plans, which give context and procedure for each lesson.

TASTY TIDBITS-DESIGNED FOR YOUTH AGES 12-13

This project is divided into six major categories or “bites.” Each bit is four different activities: 1 )Experience, 2)Share, 3)Process, 4)Generalize, and 5)Apply.

TEACHING CHILDREN ABOUT FOOD: A TEACHING AND ACTIVITIES GUIDE FOR PARENTS, CHILD CARE PRO VIDERS, AND TEACHERS

Cooking, gardening activities for children, tips to help children become smart consumers, ways to teach appreciation for cultural diversity and an understanding of the relationship between food and our environment.

TEAM NUTRITION DAYS AND BEYOND

Motivates children to expand the variety of their diet. Learn how to add more fruits and vegetables, and grains to the foods that they already eat, and construct a diet lower in fat.

THE INCREDIBLE JOURNEY FROM HEN TO HOME-GRADES 4 THROUGH 6

An integrated curriculum for educators of children in grades four, five and six. Each of the 30 to 40 minute lessons is designed to encourage active student participation in the learning process.

THE SCIENCE COOKBOOK: EXPERIMENT RECIPES THAT TEACH SCIENCE AND NUTRITION FOR ELE. JR., HIGH, AND SPECIAL EDUCATION

The 28 cooking experiences focus on the basic chemical and physical processes involved in the handling, preservation, and preparation of food. Topics included solutions and dissolving, oxygen and oxidation, water absorption and evaporation, proteins and cellulose, heat, leavening, food substance mixtures, and tracing the effects of molecular movement.

THE SOLAR FOOD DRYER BOOK

Shows you how to dry foods at home, using the protective environment of the SUNHOOD- and without any chemical additives. Sun-drying your own fruit, vegetables, and herbs is easy, fun, nutritious, economical, and conserves energy.

THE SOUR SECRET

Want to change the flavor of milk? Try this experiment and see if you know what’s going on. Use this with Food Mysteries and other classroom centers.

TODAY’S TIPS FOR EASY LIVING

400 ideas for handy breakfasts, brown-bag lunches, quick-prep meals, perfect parties, super picnics, holiday delights, family traditions, travel organizers and lots more!

TOTALLY CORN COOKBOOK

This is a cookbook solely dedicated to corn recipes. Included are: soothing soups, bright salads, party foods, salsas, relishes, sides, entrees, glorious breads, and sweets.

TROPICAL FRUIT COOKBOOK

History, description, and recipes for more than forty common and not-so�common popular tropical fruits are in this book. Followed by recipes using microwave, stovetop, and conventional oven cooking methods. Recipes are for: soups, salads, appetizers, entrees, chutney, salsa, fruit spreads, breads, and desserts.

TROPICAL FRUIT PRODUCTION MANUAL

Crops covered in this manual included: avocado, banana, breadfruit, citrus, coconut, mango, papaya, pineapple, and exotic fruits. Topics discussing these crops include: establishment, management, and maturity.

THE VEGETABLE PATCH

Provides children with an educational, interesting and amusing introduction to the vegetables in the daily diet. Includes reproducible student activity pages.

VITAMIN C TESTING

An introduction to chemistry and nutrition, where the students develop skills, which include: performing chemistry laboratory techniques, experimenting, analyzing data, graphing, and drawing conclusions.

WELCOME TO OUR FARM & PORK INDUSTRY PROGRESS

Focuses on the importance of the pork industry in our lives. Takes us into a family’s pig farm to give us a better perspective. Folder includes: Welcome to Our Farm Storybook, this book allows students to meet a real farm family and see their animals.

WE ARE EGGSTRA SPECIAL

We Are Eggstra Special! is a program for young children beginning their educational journeys. The lessons and activities are designed to encourage children to develop early literacy and learn about nutrition, themselves and people from other cultures-each of whom is eggstra special.

WHAT’S TO EAT? AND OTHER QUESTIONS KIDS ASK ABOUT FOOD

Broken down into 8 basic chapters: Did Prehistoric Kids Really Bat Bugs? What’s to Eat? Can Smart Shopping Really Save My Family Money? Will Spinach Make Me Stronger? Do Kids In Other Countries Eat Like Me? Will Cows Give Chocolate Milk In The Future? What Are Some Good Foods I Can Grow? and Food and Fun.

WHERE’S THE FAT?

Using a brown paper bag, students will experiment with different foods to see which have fat. A great foods and nutrition classroom center.

YOU: A GUIDE TO FOOD, EXERCISE AND NUTRITION

Dozens of practical pointers on how to reach your ideal weight through diet and exercise. Also has some tips on how to become physically fit. In addition it has answers to many of your questions about your health and appearance. Includes two issues.

YOU’RE THE CHEF-LEVEL C-AGES 14-16

Designed for youth ages 14-16. Divided into six major categories or “bites.” Each bite has four activities: 1)Experience, 2)Share, 3)Process, 4)Generalize, and 5)Apply.