HEALTH EDUCATION RESOURCE COLLECTION Nutritional Health Education

Also see School Nutrition Education page for resources that have been added from the School Nutrition Education Training (NET) Program.

Audio-Visual Materials | Books and Printed Materials | Computer Programs | Curriculum Guides | Games | Teaching Kits

AUDIO-VISUAL MATERIALS:

Title: 5 A Day Fruits and Veggies
Grade Level: 3-4
Format: VHS, teacher's guide
Details: 7 min., 1998, Maine 5 a Day for Better Health Coalition
Synopsis: Motivational, humorous video featuring school aged children enjoying fruits and vegetables in a variety of settings.  Music reinforces the 5 A day message.  Five assorted lessons on fruits and vegetables accompany the video and are linked to the Maine  Learning Standards.

(2004)Title:  All About Meat
Grade Level:  8-12
Format:  VHS
Details:  18 min., 2004, Meridian Education Corporation
Synopsis:  Stronger consumer demand for leaner-bred livestock and cuts that are smaller and less fatty has transformed the meat industry. Tasty meals featuring beef, lamb, and pork once again are staples all across America, and this video explains why in six well-illustrated segments: (1)How Much Meat Do We Eat? offers a statistical overview of meat consumption; (2)Nutritional Value of Meat addresses protein, vitamins and minerals, good and bad fats, cholesterol, and portion sizes; (3)Meat Quality takes a look at the appearance, texture, and color of raw meat; (4)Cuts shows how butchers are developing new cuts to match the recipes popular with today's health-conscious, on-the-go consumer; (5)Adding Value surveys bonus items being bundled with raw meat, from marinades, sauces, and spices to breadings and pastry shells; and (6)Handling Meat Safely considers hygiene issues. Correlates to National Standards for Family and Consumer Science--Nutrition and Food.

(2002) Title: Best Breakfast 
Grade Level: 7-12, Adults
Format: VHS, Teacher's guide
Details: 22 min., 1995, The Learning Seed
Synopsis: Is breakfast really the most important meal? What makes a good breakfast? Are breakfast skippers handicapping themselves? What's good for breakfast if you find traditional choices boring?  Best Breakfast respects individual differences and does not suggest we should all eat a breakfast scientifically selected for maximum nutritional benefits. Viewers meet people with varied ideas about the morning meal.

Title: Beyond Nutrition, Eating for Health
Grade Level: 7-12, adults
Format: VHS, guide
Details:  22 min., 1999, Learning Seed
Synopsis: Discusses how everyday eating habits can have a profound effect on long term health.

(2002) Title: Brave New Foods: The Biotech Revolution
Grade Level: 7-12, Adults
Format: VHS, guide
Details:  24 min., 2002, Learning Seed
Synopsis: Explores the potential benefits and risks of bio-engineered foods, and shows how our food today is the product of thousands of years of "natural" genetic manipulation.

(2004)Title:  Breakfast:  Most Important Meal of the Day
Grade Level:  6-12
Format:  VHS
Details:  20 min.
Synopsis:  Greater physical stamina, better concentration at school or work, a more efficient metabolism--the evidence is overwhelming that a healthy breakfast is the key to a productive day. Yet it's the meal most likely to be skipped by children, teenagers, and adults alike. This video brings home the importance of the day's first meal by exploring the numerous mental and physical benefits of a nutritious breakfast. Viewers will understand the relationship between eating and metabolism, specifically between breakfast and blood-sugar levels. The kinds of foods that best fuel the body in the morning are also listed. Correlates to the National Health Education Standards and National Standards for Family and Consumer Science Education.

Title:  Bruce the Moose - Bountiful Good Food Kitchen
Grade Level:  K-4
Format:  VHS
Details: 68 minutes; 4 topics 17 minutes each, 1994, Aramark
Synopsis:  Bruce, Bill Wood, food service personnel and students join together to teach elementary age children good health & nutritious habits using Moose Magic, Fun Food Facts and healthy meal and snack preparation. The titles of each section are: School Lunch, Breakfast, Good Food Snacks and Good Health Habits. Topics covered include fruits and vegetables, the Food Guide Pyramid, fat, beverages and sugar content in foods.

(2002) Title: Bugs For Breakfast: Food and Culture
Grade Level: 7-12, Adults
Format: VHS, guide
Details:  19 min., 2001, Learning Seed
Synopsis: A multi-cultural look at how we eat.  Explore basic questions such as why people eat, why people eat meat, what food taboos people practice, what people on the other side of the globe eat, what determines how people eat, and how someone's culture influences their diet?

Title:  Captain Yuck's Adventure in the Food Pyramid
Grade Level:  K-5
Format:  VHS, guide
Details:  1997, 20 min., SVE, & Churchill Media
Synopsis:  Captain Yuck guides students through the six levels of the food pyramid and, with the help of some friends, teaches students why it is so important to maintain a well-balanced diet.

(2006)Title:  CATCH- Coordinated Approach to Child Health
Grade Level:  K-8
Format:  Teaching Kit/Curriculum
Details:  2002, Regents of the University of California & FlagHouse Inc., 3 activity kits & various curriculum guides
Synopsis:  The CATCH program seeks to affect children’s attitudes and behaviors towards nutrition and physical activity. In the largest school-based health promotion study that has ever been done in the United States, CATCH was shown to improve children’s food and activity behaviors, increase levels of activity in physical education classes, and reduce the fat content of school lunches. The CATCH kit includes three grade-specific activity kits (grades K-2, 3-5, 6-8), various grade-specific curriculum guides, and a VHS tape designed for grade 3 students. CATCH is designed to be used as a "whole school" program, covering grades K-8. It loans as a complete kit, and may be borrowed for up to 4 weeks (longer loan periods are negotiable). Please feel free to call or email HERC for further information!

Title:  Chow! (a nutrition curriculum for grades 7-12)
Grade Level:  7-12
Format:  VHS, guides
Details:  1996, 29 min., Center for Science in the Public Interest
Synopsis:  The activities in this curriculum are designed both to inform and to motivate kids to eat better.  They provide useful nutrition information on which students can base their food choices, and they appeal to students interest, such as food advertising, weight control and the relationship between food and environment.

Title: Cooking With Kids Makes Healthy Eaters
Grade Level: 7-12, adults
Format: VHS
Details:  13 min., 1999, Alfred Higgins Productions, Inc.
Synopsis: Cooking with your child will interest them in trying new foods, and help them develop healthy eating habits for life. Includes recipes for foods prepared in the video

Title: Diet & Weight, Clearing the Confusion
Grade Level: 9-12, adults
Format: VHS, guide
Details:  22 min., 1999, The Learning Seed
Synopsis: This video explores the commonly held myths about dieting and stresses healthy eating and exercise are the only safe and effective ways to maintain long-term weight loss.

(2001)Title:  Diet and Weight Management: What Really Works
Grade Level: 9-12
Format:  VHS
Details:  32 min., 2001, Cambridge Educational
Synopsis:  Discusses weight consciousness, diets, and eating habits.

(2002)Title: Diet for A New America
Grade Level: Adults
Format: VHS
Details:  60 min., 1991, Wellspring Media
Synopsis: In simple and startling pictures, host John Robbins takes you on a journey through the great American food machine. He outlines the problems with a diet based on animal products and offers solutions to those problems.

(2000)Title:  Doug's Chubby Buddy
Grade Level:  4-7
Format:  VHS, guide
Details: 21 min., 1999, Disney Educational Productions
Synopsis:  This video is an episode of the "Doug" cartoon series that deals with eating disorders.  It looks at the role of peer pressure, the media and advertising on young people's decisions and self-perception.

Title:  Dudley and DeeDee in Nutrition Land
Grade Level:  K-4
Format:  VHS, guide
Details:  1994, 6 min., American Dental Association
Synopsis:  Dudley the Dinosaur and his sister, DeeDee, take a trip through Nutrition Land and learn about food groups and their impact on oral health.

Title:  Eating Disorders
Grade Level:  7-12
Format:  VHS
Details:  2000, 20 min., Cambridge Educational
Synopsis:  Encourage your students to avoid unhealthy eating behaviors and inform them of the symptoms and effects of anorexia nervosa and bulimia, two common and dangerous eating disorders.  Your students will meet other teens who have experiences and conquered eating problems by talking to others and getting professional help.  Designed to help alleviate student fear of rejection and improve self-esteem, this effective program teaches students that they are loved for who they are on the inside, not their physical appearance.

Title:  Eating for Life:  The Nutrition Pyramid
Grade Level:  7-12, adults
Format:  VHS, guide
Details:  1994, 22 min., The Learning Seed
Synopsis:  Explains the first research-based system to teach sound eating habits.  Viewers will understand how this disarmingly simple visual aid is really an automatic diet adjuster as well as a fundamental change in nutrition education.

(2004)Title:  Eating Healthy:  What is in a Serving?
Grade Level:  6-12
Format:  VHS
Details:  8 min., with 8-page User's Guide
Synopsis:  Designed to be used as an introductory video, it explains the five basic food groups and the recommended serving sizes for each food group. The Food Guide Pyramid is introduced along with the concept of the food groups building on each other to promote healthy eating.

Title:  Fabric of Health
Grade Level:  9-12
Format:  VHS
Details:  2000, 29 min., Intelecom
Synopsis:  Defines health in the broadest terms:  including mental, physical and nutritional well being, and the relationship between leading an active, productive life and overall health.  Analyzes the relationship between economic security and health, and between the health of a community's citizens and it's productivity.  Discusses the role of government in protecting public health and identifies actions individuals can take to affect their own long-term health.

Title:  Fast Food:  What's In It For You?
Grade Level:  5-11
Format:  VHS
Details:  1989, 17 min., Center for Science in the Public Interest
Synopsis:  Topics include eating for health, fitness and good body image.  The video outlines how to identify high fat, sugar and calorie levels in many fast foods and why such foods pose a serious problem for many young people.  The audience is taught how to select better foods and a more healthful overall diet.

(2002) Title: Fat
Grade Level: Adults
Format: VHS
Details:  60 min., 1999, PBS Video
Synopsis: This video examines how the diet industry is contributing to our frustration over unwanted pounds and asks if one can be healthy, fit, beautiful--and fat.

Title: Fear of Fat: Dieting and Eating Disorders
Grade Level: 9-12
Format: VHS
Details: 25 minutes, 1988, Churchill Films
Synopsis: This video program addresses how society has historically viewed women and their weight; how the media bombards women with different "diet" messages; and covers facts and myths regarding eating disorders.

Title: Feeding with Love and Good Sense
Grade Level: Adult
Format: VHS, teacher's guide
Details: 4 x 15 min., 1989, Ellyn Satter, Madison, WI
Synopsis: A curriculum for four preschool eating stages; infant, older baby, toddler, and preschool.

(2001)Title:  Fit Kid Connection: A Nutrition Behavior Change Program for 7th and 8th Graders
Grade Level: 7 -  8
Format: VHS, guides
Details: 60 min., 1998, Ohio Department of Education, Division of Student Development, Nutrition Education and Training Program 
Synopsis:  A nutrition program developed to help kids learn they can make healthy food choices that fit their lifestyles and they can become more active in a fun way. The program was designed to compliment the nutrition subject area of Ohio's Competency-based Program in Health and Physical Education for grades 7 & 8. The activities are interdisciplinary and closely related to the 9th grade Ohio Proficiency Test learning outcomes for science, mathematics, reading, writing and citizenship.

(2002) Title: Food: A Multicultural Feast
Grade Level: 7-12, Adults
Format: VHS, Guide
Details:  20 min., 1998, Learning Seed
Synopsis: An examination of the multi-cultural origins of many foods we take for granted.

(2002) Title: Food Additives: Do You Know What You Eat?
Grade Level: 7-12, Adults
Format: VHS, Guide
Details:  24 min., 1998, Learning Seed
Synopsis: Eating is a risky business. Do you know all the chemicals that are in that muffin you had for breakfast or that instant soup for lunch? Are some of these chemicals a threat to your health? Why do foods contain such long lists of unpronounceable chemical agents? "Food Additives" sides neither with the poisons-in-your-pantry doomsayers nor those who proclaim the wonders of modern food technology. Instead, it presents an undistorted picture of our current food supply and explains why food additives are used and how the intelligent eater should treat them.

(2007) Title:  Food and Nutrition 1
Grade Level:  K-2
Format:  DVD
Details:  2000, 100% Educational Videos, 17 mins.+ teacher's guide
Synopsis:  Introduces young students to the concepts of healthy eating and a balanced diet. This DVD encourages healthy eating habits in young children. Learn about the main nutrients in food, how to choose healthy snacks, how to tell if food is high in fat, and how to find hidden sugars in food. Includes teacher's guide.

Title: Food, Energy and You
Grade Level: 4-8, adults
Format: VHS
Details:  20 min., 1993, 3rd edition, Sy Wexler, Perennial Education
Synopsis: Demonstrates how our bodies use energy and where it comes from in the food we eat.  Getting a sufficient amount of food energy to maintain growth and development is stressed.

(2001)Title:  Food For Thought
Grade Level:  9-12, adults
Format:  VHS
Details: 28 mins., Program 14 of the Human Condition, 2000, Intelecom
Synopsis:  Measures the health cost of nutritional illiteracy by looking at the critical elements of good nutrition, factors that influence eating habits, and the impact that being well informed can have on individual nutritional decisions.

(2002) Title: Food Science: Kitchen Mysteries Revealed
Grade Level: 7-12, Adults
Format: VHS, Guide
Details:  21 min., 2000, Learning Seed
Synopsis: Why do we whip cream and beat eggs? Why do onions cause tears? What does shortening shorten? What do soft drinks and bread have in common? Where does the heat in hot peppers come from? What makes bread rise, popcorn pop, and Jell-o® gel? These are just a few of the questions we answer to illustrate that science lives just as much in the kitchen and on the dinner table as in the laboratory.

Title:  For Lunch (The Magic School Bus)
Grade Level:  K-3
Format:  VHS
Details:  1995, 30 min., Kid Vision
Synopsis:  Arnold's dream comes true:  He doesn't have to go on a field trip.  Ms. Frizzle lets him stay behind with Liz, but when Arnold accidentally swallows his miniaturized classmates, he becomes the field trip!  Better than an action park, Arnold's digestive system is full of twists, turns, and surprises.

(2005)Title: Food Rules!
Grade Level:  6-9
Call Number: HERC 613.2 H117f c.2
Format:  Book
Details:  2001, Bill Haduch, Puffin Books, 106 pgs.
Synopsis: Comprehensive book on food and nutrition includes a "supermarket" of fascinating facts and information, plus "zany" pictures that explore food concepts and add to the fun. "Cool enough for kids to savor and scientific enough to be an invaluable resource".

Title: Food Works: an integrated approach to teaching nutrition: teacher's kit
Grade Level: 3-5
Call Number: VHS/Kit
Format: Booklets, teacher's guide, posters
Details: 1995, Scholastics
Synopsis: Teaches students how to choose a variety of foods; add more grains, vegetables and fruit to the foods they already eat; and construct a diet lower in fat.

Title: Get Moving, Get Eating, Get Fit
Grade Level: 3-6, teachers
Format: VHS
Details: 8 minutes, 1988, National Dairy Council
Synopsis: Covers basic concepts of keeping fit and eating well to promote good health.

Title: Give Yourself Five
Grade Level: 6-8
Format: VHS
Details: 12 min., 1994, Pineapple Appeal
Synopsis: Comical, live-action video highlighting the daily challenges teenagers face when making food selections throughout a typical day at school.

Title: Good Food Diner
Grade Level: 1-6  
Format: VHS
Details:  14 min., 1992, Markay Enterprises Corp, AGC
Synopsis: Program explains the importance of eating healthy, balanced meals to maintain energy and feel good throughout the day.  Includes a trip to produce section of grocery store to learn how to choose the correct vegetables for a healthy, well-balanced meal.

Title: Good Food for Good Health
Grade Level: 1-6  
Format: VHS
Details:  10 min., 1993, New Leaf Media
Synopsis: The food pyramid is explained and viewers learn about the role of the different food groups in providing them with the essential nutrients their bodies need.  Several simple "good health" messages are interwoven throughout the program, including importance of making healthy choices for exercise, oral health and avoiding sugary snacks. 

Title: Great Beginnings
Grade Level: 9-12
Format: VHS
Details: 16 minutes, University of New Hampshire
Synopsis: Discusses the importance of a healthy diet for pregnant teens. Provides information on how to educate teen moms.

(2005)Title:  Groovin' Foods
Grade Level: K-3
Format:  music CD
Details:  8 songs, 1999, Joy Bauer and Glenn Schloss, Castlebridge Publishing
Synopsis:  Collection of songs to entertain and instruct children about healthy eating. Songs include rock, Latin, blues, and reggae selections. Will make kids dance and song along while learning about foods.

(2002) Title: Health Quiz: The Nutrition Test
Grade Level: Adults
Format: VHS
Details:  1997, 30 min., VCI Entertainment
Synopsis: Six time Emmy winner, Dr. Frank Field, is the host this half hour program dealing with Nutrition. Joining Dr. Field will be a dazzling array of celebrities and leading experts who will share amusing anecdotes, sidelights, and insights.

Title: Healthy Habits for a Healthy Life
Grade Level: 6-12, adults
Format: VHS
Details:  15 min., 1981, AGC/United Learning
Synopsis: The importance of the pyramid of health is stressed (proper nutrition, regular exercise and social well-being), with explanations of why each of these cornerstones is a basis for keeping the body systems healthy. 

Title:  How to Read and Use Food Labels
Grade Level:  7-12, adults
Format:  VHS, guide
Details:  1994, 15 min., The Learning Seed
Synopsis:   A video and guide to understanding the nutritional labels and claims on food packages.

(2005)Title:  Human Nutrition Series
Grade Level:  9-12, adult
Call Number: loans as a complete set OR by module #
Format:  DVD
Details:  2004, Standard Deviants School, Cerebellum Corporation, 11 modules approx 15-20 mins. each
Synopsis:  This series of 11 short DVDs will teach one how to care for one's body and tell about the materials the human body can use or store. Normally loans as a complete set for up to 4 weeks but can be ordered by module # if available. Modules include:

Title: The "Innocent" Addictions
Grade Level: 6-12
Format: 2 filmstrips, 2 cassettes
Details: 1982, Sunburst
Synopsis: Part 1 shows how over-indulgence in food substances, such as junk foods, can become "addictions." Covers possible side effects from sugar, salt, and caffeine. Part 2 talks about the effects of alcohol, vitamin poisoning, and other dangers of misuse of drugs. Makes a strong case for moderation and sensible habits.

Title: Janey Junkfood's Fresh Adventure
Grade Level: k-6
Format: VHS
Details: 30 min., 1996, Foodplay
Synopsis: Fun-filled, live-action show that teaches kids how to be nutrition-smart and consumer-wise in today's world.

(2003)Title:  Junk Food:  Nothing to Snickers About
Grade Level:  9-12, adult
Format:  VHS with teacher's manual
Details:  47 min. and 22 page teacher's manual
Synopsis:  Discusses junk foods and gives examples of healthier choices, how to read food labels, metabolism, eating habits, liquid diet drinks, food groups, nutrients, and daily servings. Includes a guide to healthy snacking and a chart showing approximate calories burned per hour. Teacher's manual is authored by Lina Ingraham, C.H.E. and copyrighted in 1991 by Cambridge Research Group, Ltd.

Title: Kids Kitchen
Grade Level: Pre K- 4
Format: VHS
Details: 45 min., 1996, Foodplay
Synopsis: Live action video with 5 learning units where children cook with adults, learning what foods do for us, what's good and what's not.

(2004)Title:  Let's Do Lunch
Grade Level:  8-12
Format:  VHS
Details:  26 min., 2004, Meridian Education Corporation
Synopsis:  Grab your student's attention with this video and show them why that second meal of the day is vital to their health and academic performance. Covers childhood obesity and related conditions, the basics of balanced nutrition, good and bad cholesterol and different types of fat, and how to start making healthier food choices. Dieticians and an athletic trainer add their stamp of authority, while savvy teens offer quick, easy, healthy, and delicious lunch and snack ideas. Correlates to the National Health Education Standards and the National Standards for Family and Consumer Science Education.

(2003)Title:  Life in the Fast Food Lane
Grade Level:  6-12, adult
Format:  VHS
Details:  20 min., includes Eat-Smart pocket guide and Facts on Fast Foods slide guide
Synopsis:  This program offers tips for making wise fast food choices, including specific ways to cut fat and calories. Steps for adding complex carbohydrates and fiber are useful, along with information on the new, lighter foods offered by some fast food chains. A comparison of leading items--burgers, fries, chicken, pizza, and breakfast foods--allows viewers who may have no other option but to eat at fast food restaurants to select their food wisely.

(2004)Title:  Managing Your Weight (Nutrition:  Eating for Life series)
Grade Level:  9-12, adults
Format:  VHS
Details:  30 min., Films for the Humanities & Sciences
Synopsis:  This program examines the role of exercise, dieting, and other weight control strategies in attaining optimal health while skewering fad diets and risky or useless products, which only serve to undermine healthy weight management. Psychosocial factors that distort views on what constitutes a healthy look and weight are also considered, as young adults explore the dynamics of body image and the issues involved in eating disorders.

(2006)Title:  MyPyramid: Pass it On!
Grade Level:  6-12, Adult
Format:  DVD
Details:  2005, Learning ZoneXpress, 16 mins.
Synopsis:  Teens discover how the USDA's MyPyramid "Steps to a Healthier You" shows them how to eat for energy, control their calories and add physical activity to their daily routine. Students also go to the web site where they find their personal eating plans for their age, gender and activity level. A fast-moving overview to help teens balance healthy eating with physical activity for a lifetime of good health habits. Includes study sheets.

Title:  Nancy Clark's Sports Nutrition Slide Show:  How to be Physically Fit and Nutritionally Sound
Grade Level:  9-12, adults
Format:  slides
Details:  1996, 75 slides, HERC 613.2
Synopsis:  A slide presentation designed for the athlete and their nutritional needs, which may be presented as one two-hour program or broken down into smaller lectures.

Title:  Nutrition & Exercise, Facts to Live By
Grade Level:  Adults
Format:  VHS
Details:  1995, 20 min., InforMed, Inc.
Synopsis:  This informational video explains how simple changes in diet and activity level can lead to a healthier cardiovascular system.

(2007) Title:  Nutrition and the New Food Pyramid
Grade Level:  3-5
Format:  DVD
Details:  2006, 100% Educational Videos, 18 mins.+ teacher's guide
Synopsis:  This DVD helps children learn the importance of making good food choices for health, growth, and energy. Specific nutrients; proteins, carbohydrates, fats, minerals, vitamins, and fibers are all presented and discussed in a memorable way. Students are introduced to the new individualized food guide MyPyramid, and will learn how to read and apply this tool to their lives. Includes teacher's guide.

Title: Nutrition for Infants & Children Under Six
Grade Level: Infants - Kindergarten
Format: VHS
Details: 30 min., 1994, Cambridge Educational
Synopsis: An excellent program that focuses on nutritional needs as defined by the Food Guide Pyramid, for three specific stages of development. Accompanied by a Healthy Eating booklet.

Title:  Nutrition for Sports: Facts and Fallacies
Grade Level: 7-12, adults 
Format: VHS, guide
Details:  15 min., 1997,2nd edition, Alfred Higgins Productions
Synopsis: Discusses the special nutritional needs of people engaged in an athletic program and how nutrition can effect health and performance. Dismisses various fallacies about food for sports.

(2004)Title:  Nutrition for Teens
Grade Level:  9-12
Format:  VHS with 3" Supplemental CD
Details:  25 min.
Synopsis:  Which foods can make you feel happy, sad, lazy, or sleepy? A registered dietician answers that and other questions as she identifies the nutrients needed to meet the physical, mental, and emotional demands of adolescence. Health eating habits are distinguished from unsafe forms of dieting, and the causes, symptoms, and side effects of eating disorders are delicately confronted. A supplemental 3" CD, containing the video's goal and objectives as well as multiple-choice quizzes and answer keys, is included.

Title:  Nutrition: Keep Your Balance
Grade Level: 2-4 
Format: VHS, guide
Details:  19.14 min., 1993, United Learning, Inc.
Synopsis: Focuses on proper eating habits and the role that food plays as fuel for the human body. Discusses diets, fast food, fats, and processed foods in the balance process.

Title:  Nutrition Trio and Your Healthy Body
Grade Level: 2-6
Format: VHS, guide
Details:  30 min., 1987, Clearvue, Inc.
Synopsis: This program introduces students to the importance of proper exercise, cleanliness, a balance diet and positive self-image in the ongoing development of a strong, healthy body.

Title:  Nutrition Trio's Fantastic Voyage Through Your Body
Grade Level: 2-6
Format: VHS, guide
Details:  30 min., 1987, Clearvue, Inc.
Synopsis: Introduces students to the importance of a well-balance diet and to the various ways that proper nutrition contributes to the growth of a healthy, well developed body.

Title:  Put Your Best Fuel Forward:  Eat Smart/Play Smart
Grade Level:  Adults
Format:  VHS, handouts
Details:  1999, 18 min., 15 handouts, BMR Productions
Synopsis:  Discusses nutritional requirements for youth involvement in sports.  Includes information on what athletes need to eat, how to snack healthy, fluid intake, food pyramid and nutrition fact labels

Title: Rate Your Plate
Grade Level: 5-9
Format: VHS
Details: 30 minutes, 1980, Project Inside/Outside
Synopsis: Uses a TV game show format for rating one's diet. Sketches include an interview with a heart and an investigation of cereals. Imaginative and fast paced. Part of a curriculum developed and validated in Somerville, Mass.

Title: Real People: Coping With Eating Disorders
Grade Level: 7-12
Format: VHS
Details: 27 min., 1989, Sunburst Communications
Synopsis: Documents the stories of three young people recovering from eating disorders. Students will understand the psychological causes and physical effects of anorexia, bulimia and compulsive overeating and recognize the danger to health of an obsession with food.

Title:  Recipes In A Song!
Grade Level: Pre-4
Format: Audio Cassette
Details:  1997, Imagine If Productions
Synopsis: Recipes in a song -- Monster Mashed Potatoes -- Macaroni and Cheese -- Banana Shake -- Silly Sit -- Veggies -- Green Slime Guacamole -- Pizza Pie -- Junk Fooditis Blues -- Tahini Cookies

(2006)Title:  Spoiled Rotten: Food Safety Investigation
Grade Level:  6-12, Adult
Format:  DVD
Details:  2005, Learning ZoneXpress, 16 mins.
Synopsis:  The Food Safety Investigation (FSI) Team checks for clues of food poisoning at a food safety crime scene. They know that when it comes to food safety you cannot be too careful. Through their investigation, the experts back at FSI headquarters show viewers to basic rules to follow to prevent food-borne illnesses: Clean, Separate, Cook, and Chill. Includes study sheets.

(2003)Title:  Sports and Nutrition:  The Winning  Combination
Grade Level:  9-12, adult
Format:  VHS with guide
Details:  18 min. and 34 page guide
Synopsis:  Discusses athletes and nutrition, food guide pyramid, what counts as a serving, importance of water to an athlete, sports drinks, energy, metabolism, body composition, weight control and maintenance.  Includes calorie charts, pre-competition meal, and ergogenic aids. There is a test on the last page of the guide. The guide is authored by Lina Ingraham, CFCS and published by Cambridge Educational.

(2005)Title:  Super Size Me: An Educational Tool of Epic Portions
Grade Level:  6-12
Format:  DVD
Details:  2004, Mid-continent Research for Education and Learning
Synopsis:  Film maker unravels the American obesity epidemic by interviewing experts and eating a McDonalds-only diet for thirty days straight. This DVD includes 24 lessons (12 HS, 12 MS) as well as games and other activities.
- 1 educationally enhanced DVD, 100 minutes
-20-page teacher's guide

(2005)Title:  Take a Bite of Music, It's Yummy!
Grade Level: K-3
Format:  cassette tape and songbook
Details:  20 songs, 1982, Mary Ann Hall, New England Association for the Education of Young Children
Synopsis:  A rich combination of perspectives on growth, music, food, and learning for parents and teachers. Songs combine focus on nutrition and music. Songbook includes lyrics and musical scores (anybody with a piano in the classroom?!) for songs, and information on healthy food and nutrition. Although a bit dated, looks VERY fun and creative.

Title: Teen Body Talk
Grade Level: 7-12
Format: VHS, curriculum guide
Details: 49 min., 1997, Bodisense
Synopsis: An educational documentary on overcoming and preventing eating disorders. May be viewed in two parts. Accompanied by a companion curriculum.

Title:  Teenage Nutrition: Prevention of Obesity, Now and For A Lifetime
Grade Level: 7-12 
Format: VHS, guide
Details:  25 min., 1997, Michael Pouliot, R.D.and Anastasia Pouliot, M.P.H., R.D., Film Ideas, Inc.
Synopsis: More teenagers today than ever before are over-weight and the problem is increasing. Un-checked, this problem may lead to a lifetime of obesity, poor physical health and low self-esteem. Learn new behaviors and valuable lifetime skills: eat right, increase activity, think positively, and maintain a healthy body without dieting.

(2001)Title:  This Is Your Life!
Grade Level:  6-12
Format:  VHS
Details: 54 min., 1999, Foodplay Productions
Synopsis:  Combines thought-provoking drama and rib-tickling humor to help teens see through media messages, build positive body image and improve their eating and exercise habits. Addresses nutrition, fitness, body image, eating disorders, tobacco use, stress reduction, osteoporosis and media literacy. Guide by same name checks out separately.

(2002) Title: Truth About Sugar
Grade Level: 7-12, Adults
Format: VHS, guide
Details:  20 min., 1998, Learning Seed
Synopsis: This video follows an investigator gathering evidence for a fictional class-action lawsuit against sugar. Every eater of sugar could collect if the lawsuit is successful. Does sugar lead to obesity, encourage hyperactive behavior in some kids, and cause diabetes and cavities? The investigator checks out each of these things.

(2004)Title:  The Universe Within:  An Incredible Voyage into the Microworld of the Human Body
Grade Level:  6-12, adults
Format:  VHS
Details:  60 min., 1995, Beth Hoppe & Bill Lattanzi, WGBH Educational Foundation
Synopsis:  Breathtaking sports photography captures amazing athletes in action--but the real action happens inside revealed by microphotography. The program covers three incredible team effort: the coordination of muscles, bones, heart and circulatory system that makes Mike Powell the world's greatest long jumper; the digestive dynamo that turns a simple sandwich eaten by five-time Olympic gold medalist, Bonnie Blair, into raw energy for a blistering sprint down the ice; and the ultimate event--the development of a new human life inside track star, Karen Hatchett.

(2002) Title: Warning: Food May Be Hazardous!
Grade Level: Adults
Format: VHS
Details:  30 min., 1987, UAV Home Video
Synopsis: This video shows you what ingredients to watch out for on food labels and to avoid in your favorite restaurants. It tells you about foods that contribute to high cholesterol levels, plus foods and cooking oils which can decrease your cholesterol count. It also examines the bitter truth about sweets and wakes you up to the facts about coffee.

Title:  The Way We Eat:  What Food Means
Grade Level:  7-12, adults
Format:  VHS, guide
Details:  2001, 19 min., The Learning Seed
Synopsis:  Do you live to eat or eat to live?  Use The Way We Eat to introduce any course in foods or nutrition.  Explore what role food plays in the lives of your students.  Consider food as fuel, as convenience, as medicine, and as a social bond.  Explore food and moods, the idea of food alienation, and future food.

(2001)Title:  Weighing In: Overcoming Obesity
Grade Level:  9-12, adults
Format:  VHS
Details: 28 mins., Program 15 of the Human Condition, 2000, Intelecom
Synopsis:  Explains how poor food choices and an increasingly sedentary lifestyle combine to contribute to a dramatic increase in obesity in America. Explores the link between obesity and the risk of cardiovascular disease, diabetes, osteoarthritis, and certain types of cancer. Identifies successful and unsuccessful weight loss approaches, following the experiences of two people who are maintaining weight loss after decades of failed attempts.

Title:  What's Eating You? 
Grade Level: 7-12   
Format: VHS, guide
Details:  13 min., 1995, National Film Board of Canada
Synopsis: Provides information for teens about healthy eating and food groups.  Includes information about "good"  foods and "bad" foods and how advertising affects food choices.

Title: Winning Sports Nutrition II
Grade Level: 9-College
Format: VHS
Details: 34 min., 1994, University of Arizona
Synopsis: An intense look at the dietetic needs of the serious athlete, what and when to eat for high performance.

(2003)Title:  Without Meat:  A Teen Guide
Grade Level:  6-12, adult
Format:  VHS
Details:  20 min., includes video worksheet, teacher's key, and recipes, Learning Zone Express
Synopsis:  This video features students sharing their perspectives on meat-free choices, and also covers: (1)Different levels of vegetarianism, from healthy to vegan; (2)Concerns about nutrition; (3) Eating out; (4)Grocery shopping; (5) Demonstrations of quick recipes for snacks and meals.

Title:  Your Nutrition Style:  New Dietary Guidelines
Grade Level:  7-12, adults
Format:  VHS, guide
Details:  2002, 26 min., The Learning Seed
Synopsis:  The Dietary Guidelines for Americans are the "gold standard" of good nutrition.  They represent the scientific consensus on diet and health.  The newest version was released in 2000 and are brought to life here in terms of real people making changes in their daily diet and activity levels.  Alex, Heather, Kara, and Sam fall into common nutritional traps and use the Dietary Guidelines to escape.

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BOOKS AND PRINTED MATERIALS:

(2003)Title:  365 Activities for Fitness, Food, and Fun for the Whole Family
Grade Level:  K-5
Call Number:  HERC 613.7 Sw36t
Format:  Book
Details:  383 pgs., 2001, Julia E. Sweet, Contemporary Books
Synopsis:  Includes super sports, great games, exciting experiments, and nutrition nuggets.

Title: Adolescent Nutrition: Assessment and Management
Grade Level:Adult
Call Number:  HERC 613.2 Ad72
Format: Book
Details:  677 pgs., 1996, Vaughn I. Rickert
Synopsis:  Focuses on the nutritional requirements that are unique to the development of adolescents (12-21 years), clinically useful assessment strategies, and management strategies to enhance the nutritional status of adolescents.

Title: Adventures in Food and Nutrition
Grade Level: Teacher
Call Number:  HERC 641.1 B9899a T.E.
Format: Book
Details: 1997, Goodheart-Willcox Company, Inc.
Synopsis: Teacher's annotated edition of a foods and nutrition textbook.

Title:  Alice in Pastaland: A math adventure
Grade Level:  4-6
Call Number:  HERC W931a
Format:  Book
Details: 32 pgs., 1997, Alesandra Wright, illustrated by Reagan Word, Charlesbridge Publishing
Synopsis: An imaginary trip through Pastaland provides Alice with opportunities to explore number concepts and basic arithmetic as she tries to help a white rabbit solve a math problem.

Title: Alphabet Cooking
Grade Level: Elementary with adults
Call Number:  HERC 641.5 M272a
Format: Book
Details: 1997, Elaine Magee
Synopsis: From angels-in-a-cloud to zebra pudding, fun recipes for children from A to Z.

(2005)Title:  Alphabet Soup: a Feast of Letters
Grade Level:  PreK-K
Call Number: HERC G978a
Format:  Book
Details:  1994, Scott Gustafson, The Greenwich Workshop Press, 42 pgs.
Synopsis:  Juvenile picture book. A host of animals from A to Z come to Otter's housewarming party, bringing a wide variety of food for his alphabet soup. A creative way to teach the alphabet, animals, AND foods.

Title:  American Academy of Pediatrics Guide to Your Child's Nutrition: Making Peace at the Table & Building Healthy Eating Habits for Life
Grade Level: Adult
Call Number:  HERC 613.2 Am512 1999
Format: Book
Details: 234 pgs., 1999, American Academy of Pediatrics
Synopsis: Gives parents all the information and strategies they need to meet the dietary needs of children from birth through adolescence.

Title: American Dietetic Association's  Complete Food and Nutrition Guide
Grade Level: Adult
Call Number:  HERC 613.2 D598a
Format: Book
Details: 1996, Roberta Duyff
Synopsis: A comprehensive and easy-to-use book provides healthy food choices to fit any life style. Filled with practical tips and guidelines for all ages.

Title:  American Heart Association Kids' Cookbook
Grade Level: 2-6
Call Number: HERC 641.5 A512a
Format: Book
Details: 1992, American Heart Association
Synopsis: A cookbook of recipes for snacks, soups, salads, entrees, desserts and other dishes that are healthy and easy to make, with nutrient analysis of recipes.

Title:  American Indian Foods
Grade Level:  3-5
Call Number: HERC 641.59 M6152a
Format:  Book
Details: 47 pgs., 1996, Jay Miller, Children's Press
Synopsis: Briefly describes some of the foods that were important to various North American Indian cultures and rituals surrounding their harvesting, hunting, food preparation and meals.

(2005)Title: An Alphabet Salad: Fruits and Vegetables From A to Z
Grade Level:  preK-K
Call Number:  HERC 634.0 Sch795a
Format:  Book
Details:  2003, Sarah L. Schuette, Capstone Press, 32 pgs.
Synopsis:  Juvenile picture book. Introduces fruits and vegetables through photographs and brief text that describe one item for each letter of the alphabet.

(2003)Title:  An Island in the Soup
Grade Level:  PreK-4
Call Number:  HERC L577is
Format:  Book
Details:  21 pgs., 2001, Mireille Levert, A Groundwood Book
Synopsis:  When brave Sir Victor of the Noodle sits down to supper, he's in for a surprise.  Right in the middle of his bowl of fish soup is an island.

(2005)Title:  Anansi and the Talking Melon
Grade Level:  Pre K- K
Call Number: HERC K57a
Format:  Book
Details:  1994, Eric A. Kimmel, Holiday House, 32 pgs.
Synopsis:  Juvenile picture book. A clever spider tricks Elephant and some other animals into thinking the melon in which he is hiding can talk.

(2006)Title:  Apple Fractions
Grade Level:  K-3
Call Number:  HERC 634.0 P1795a
Format:  Book
Details:  2002, Jerry Pallotta, Scholastic Cartwheel Books, 30 pgs.
Synopsis:  Describes a variety of apples and uses to introduce fractions, combining healthy eating with basic math skills.

(2001)Title:  Apples
Grade Level:  PreK-4
Call Number:  HERC 634 G352a
Format:  Book
Details: 30 pgs., 2000, Gail Gibbons, Holiday House
Synopsis:  Explains how apples were brought to America, how they grow, their traditional uses and cultural significance.

(2003)Title:  Assessment Strategies for Elementary Physical Education
Grade Level:  K-5
Call Number:  HERC 372.86 Sch31as
Format:  Book
Details:  143 pgs., 2000, Suzann Schiemer, Human Kinetics
Synopsis:  This book bridges the gap between theory and practice.  This new, practical resource shows physical educators how to easily design and implement assessment strategies.  It includes 58 ready-to-use, time-saving, and reproducible assessment sheets that physical educators can use to assess students' cognitive, psychomotor, and affective learning.

(2006)Title:  At the Supermarket
Grade Level:  1-3
Call Number:  HERC 381.1 M7841s
Format:  Book
Details:  2004, Jo Ellen Moore, Evan-Moor Educational, 64 pgs.
Synopsis:  This theme-based series combines print material and an interactive CD-ROM to teach grade 1-3 children all about going to the supermarket. Chapters include parts of the supermarket, groceries, at the checkout stand, and a large selection of activities designed to enhance comprehension.

(2004)Title:  Becoming Vegetarian:  The Complete Guide to Adopting a Healthy Vegetarian Diet
Grade Level:  9-12, adults
Call Number:  HERC 613.2 M4845b
Format:  Book
Details:  261 pgs., Vesanto Melina, R.D., Brenda Davis, R.D., Victoria Harrison, R.D., Book Publishing Company, 1995
Synopsis:  Becoming Vegetarian is a comprehensive and up-to-the-minute guide to achieving a healthful vegetarian lifestyle. James W. Anderson, M.D. says that "Becoming Vegetarian presents a persuasive case for either becoming a vegetarian or substituting more vegetarian items for meat, eggs, and dairy products. These highly qualified dietitians present the health benefits of a vegetarian diet in a comprehensive, yet very readable fashion. All health conscious adults will want to incorporate some of these guidelines into their daily lives."

(2006)Title:  Blue Potatoes, Orange Tomatoes
Grade Level:  1-6
Call Number:  HERC 635.0 C86b
Format:  Book
Details:  1997, Rosalind Creasy, Sierra Club Books for Children, 40 pgs.
Synopsis:  This informative book describes how to plant and grow a variety of colorful vegetables, including red corn, yellow watermelons, and multicolored radishes.

(2001)Title: Body Blues: Weight and Depression (The Teen Health Library of Eating Disorder Prevention series)
Grade Level: 6-12
Call Number:  HERC 616.85 W418b
Format: Book
Details:  64 pgs., 1998, Laura Weeldreyer, Rosen Publishing Group
Synopsis: Discusses the relationship between depression, weight and food. Discusses how depression may distort one's view their own appearance and lead to eating disorders. Includes discussions on how mood or feelings may influence what is eaten and offers some suggestions on how to break the cycle of eating related to self-esteem issues.

(2006)Title:  Book Cooks- 26 Recipes From A to Z Inspired by Favorite Children's Books
Grade Level:  PreK-2
Call Number:  HERC 641.5 Ap301b
Format:  Book
Details:  2002, Cheryl Apgar, Creative Teaching Press, 128 pgs.
Synopsis:  Children's cookbook; no heat source required. The 26 easy-to-follow recipes and numerous activities enhance literacy, science, and math skills while motivating young learners and involving them in enjoyable, hands-on cooking experiences.

Title:  Bowes & Church's Food Values of Portions Commonly Used
Grade Level: Adult
Call Number: HERC 613.28 B786b 1998
Format:  Book
Details:  481 pgs., 1998, Jean A. T. Pennington, PhD, RD
Synopsis:  Listing for more than 8,100 common foods, organized by food type, provide essential data on nutritional content.

(2004)Title:  Bowes & Church's Food Values of Portions Commonly Used, 18th edition
Grade Level: Adult
Call Number: HERC 613.28 B786b 2005
Format:  Book
Details:  452 pgs., Jean A. T. Pennington, PhD, RD, Judith Spungen Douglass, MS, RD, Lippincott Williams & Wilkins, 2005
Synopsis:  Now completely updated for the 18th edition, this best-selling classic continues to supply authoritative data on the nutrient content of foods in a quick, east-to-use reference book. The book's main table reflects the current food supply--listing more than 8,000 common foods--and contains data on nutrient content, organized by food groups. Supplementary tables provide data for lesser-known food components.

(2001)Title:  Brave Potatoes
Grade Level:  PreK-4
Call Number:  HERC Sp318b
Format:  Book
Details: 30 pgs., 2000, Tody Speed, illustrated by Barry Root, G.P. Putnam's Sons
Synopsis:  Potatoes set off across the darkened fairgrounds to enjoy the rides but Hackemup, the chef, has other plans for them.

(2002) Title:  Bread
Grade Level:  PreK-4
Call Number:  HERC 641.3 L77b
Format:  Book
Details: 32 pgs., 1999, Claire Llewellyn, Franklin Watts/ Children's Press
Synopsis:  Using clear text and striking photographs, this book traces the journey of bread from flour to the table. It reveals how bread is made, and how people all around the world eat it in a variety of ways.

(2003)Title:  Bread and Jam for Frances
Grade Level:  PreK-2
Call Number:  HERC H651br
Format:  Book
Details:  31 pgs., 1964, Russell Hoban, Harper Collins
Synopsis:  Frances decides she likes to eat only bread and jam at every meal until--to her surprise--her parents grant her wish.

(2002)Title:  Bread Around the World
Grade Level:  1-3
Call Number:  HERC 641.3 M7841b
Format:  Book
Details: 48 pgs., 1995, JoEllen Moore, Evan-Moor Corp.
Synopsis:  This cross-curricular, thematic unit on bread contains social science, health and science information. This resource book includes reproducible activity sheets and a full color 2 sided poster.

(2000)Title:  Buried Treasure: Roots & Tubers
Grade Level:  4-7
Call Number:  HERC 641.3 H874b
Format:  Book
Details: 80 pgs., 1998, Meredith Sayles Hughes, Lerner Publications
Synopsis:  A fun filled look at the history of white and sweet potatoes, cassava, carrots, turnips, beets and radishes.  Examines the discovery and migration of the subject plants, as well as their roles in cooking, technology and world cultures.  Includes recipes.

Title: Calcium
Grade Level: Adult
Call Number:  HERC 616.71 N213c
Format: Brochure and pamphlets
Details: 1984, National Dairy Council
Synopsis: A look at the body's need for calcium and its importance for health and concerns pertaining to calcium

Title:  "Can Have" Diet and More!
Grade Level: Adult
Call Number:  HERC 641.1 St34c
Format:  Book
Details:  140 pgs., 1995, Patricia M. Stein, RD, MS, MA & Norma J. Winn, RD, MS
Synopsis:  An easy guide to informed exercise and food choices.

(2006)Title:  Carla's Sandwich
Grade Level:  K-3
Call Number:  HERC H4268c
Format:  Book
Details:  2004, Debbie Herman, Flashlight Press, 30 pgs.
Synopsis:  Juvenile picture book. Carla brings weird sandwiches to school, and surely her classmates have plenty to say. But Carla, who has plenty of self-esteem, thinks otherwise and says "It's unusual, it's creative, it's unique, and I made it myself." Soon everybody is lining up for a bite, discovering that "unusual" can actually be terrific.

(2005)Title:  Carlos and the Cornfield
Grade Level:  Pre K- 2
Call Number: HERC St47cc
Format:  Book
Details:  1995, Jan Romero Stevens, Rising Moon, 34 pgs.
Synopsis:  Juvenile picture book. When Carlos sees the results of not following his father's instructions on the proper way to plant corn, the young boy tries to make things right. Written in English and Spanish.

(2003)Title:  Cat and Dog Make the Best, Biggest, Most Wonderful Cheese Sandwich  (Learn to Read, Read to Learn series)
Grade Level:  PreK-1
Call Number:  HERC G783cm
Format:  Book
Details:  16 pgs., Kimberlee Graves, Creative Teaching Press
Synopsis:  An Emergent Reader book, Level III, features a dog and a cat making a cheese sandwich.  Contains repetitive words and sentences for early readers.

(2003)Title:  Cat and Dog - The Super Snack
Grade Level:  PreK-1
Call Number:  HERC G783cs
Format:  Book
Details:  16 pgs., 1997, Kimberlee Graves, Creative Teaching Press
Synopsis:  An Emergent Reader book, Level III, features a dog and a cat mixing a healthy snack.  Contains repetitive words and sentences for early readers.

Title:   Celebrating Diversity: Approaching Families Through Their Food
Grade Level:  Adult
Call Number:  HERC 613.2 El41c
Format:  Book
Details:   70 pgs., Darby C. Eliades, MPH, RD & Carol West Suitor, DSc, RD
Synopsis: Information about food choices people make and how these choices relate to cultural background.

(2007) Title:  Chew on This
Grade Level:  9-12, Adult
Format:  Book
Call Number:  HERC 394.1 Sch395c
Details:  2006, Eric Schlosser & Charles Wilson, Houghton Mifflin, 304 pgs.
Synopsis:  In their follow-on book to Fast Food Nation, the authors unwrap the fast-food industry to bring a behind-the-scenes look at a business that both feeds and feeds off the young. Highlights include: meet the 15-year-old who invented the hamburger, learn what makes French fries taste so good, explore the six weeks that a fast-food-bound chicken lives before it becomes a chicken nugget, and examine a table of healthy and unhealthy body parts-and see what happens inside your body when you eat too much junk food.

Title: Child of Mine
Grade Level: Adult
Call Number:  HERC 649.3 S253c
Format: Book
Details: 1991, Ellyn Satter
Synopsis: Covers all the basics of child nutrition including breast and bottle feeding, eating right during pregnancy, solid foods, avoiding food fights with toddlers and preventing obesity and eating disorders.

(2001)Title: Children and Teens Afraid to Eat: Helping Youth in Today's Weight-Obsessed World
Grade Level: Adults
Call Number:  HERC 616.92 B4528c
Format: Book
Details:    351 pgs. 3rd edition, 2001, Frances M. Berg, Healthy Weight Publishing Network
Synopsis:  Challenges the social pressures to be thin and documents its tragic effect on youth. Part 1 examines six major eating and weight problems - dysfunctional eating, the undernutrition of teenage girls, hazardous weight loss, eating disorders, size prejudice and overweight. Part II give clear guidelines on how to make needed changes at home, school and in the wider culture.

(2002) Title:  Chocolate
Grade Level:  PreK-4
Call Number:  HERC 641.3 L77ch
Format:  Book
Details: 32 pgs., 1998, Claire Llewellyn, Franklin Watts/ Children's Press
Synopsis:  Using clear text and striking photographs, this book traces the journey of chocolate from a cocoa bean to a delicious treat. It reveals how chocolate is made, and how people all around the world eat it in a variety of ways.

(2004)Title:  Clueless in the Kitchen:  A Cookbook for Teens
Grade Level:  6-12
Call Number:  HERC 641.5 R110c
Format:  Book
Details:  216 pgs., Evelyn Raab, Firefly Books, 1998
Synopsis:  You're young, you're hungry, you're clueless. The author teaches you everything you need to know to produce something deliciously edible out of actual ingredients. Two hundred easy-to-follow recipes show how to make all kinds of simple and scrumptious dishes for every meal and occasion. There is also a chapter devoted to vegetarian cooking.

Title:  Color Crunch!
Grade Level:  PreK-1
Call Number:  HERC R2354c
Format:  Book
Details:  30 pgs., 1996, Price Stern Sloan
Synopsis:  Children will be hungry for more as they learn about the colors on their plate--from red tomatoes to purple plums and everything yummy in between!

Title: Connecticut Cooks For Kids: A Collection of Recipes From Childcare Providers Throughout Connecticut
Grade Level: 4 - adult
Call Number:  HERC 641.5 Sh18c
Format: Book
Details: 1996, Connecticut State Department of Education
Synopsis: A collection of recipes from childcare providers throughout Connecticut.

Title:  Convenience Food Facts: a quick guide for choosing healthy brand-name foods in every aisle of the supermarket
Grade Level: Adult
Call Number:  HERC 613.2 M7495c
Format:  Book
Details: 1997, Arlene Monk, RD, LD, CDE & Nancy Cooper, RD, LD, CDE
Synopsis: This guide conveniently lists the nutrition information and food exchanges of major supermarket brands to help readers make wise meal-planning choices.

(2003)Title:  Cook-A-Doodle-Doo!
Grade Level:  PreK-4
Call Number:  HERC St47c
Format:  Book
Details:  45 pgs., 1999, Janet Stevens & Susan Stevens Crummel, Harcourt Brace & Company
Synopsis:  With the questionable help of his friends, Big Brown Rooster manages to bake a strawberry shortcake which would have pleased his great-grandmother, Little Red Hen.

Title:  Cook and Learn: Pictorial Single Portion Recipes, A Child's Cookbook
Grade Level:  K-6
Call Number:  HERC 641.5 V537c
Format:  Book
Details: 200 pgs., 1981, Beverly Veitch & Thelma Harms, Addison-Wesley Publishing
Synopsis:  160 single portion recipes with step by step illustrations.  Includes dishes from many cultures.

Title: Cooking Art
Grade Level: Elementary with adults
Call Number:  HERC 641.5 K8238c
Format: Book
Details: 1997, MaryAnn Kohl and Jean Potter
Synopsis: Creative ways to produce fun and eye-appealing nutritional foods for the kids in everyone.

Title:  Cooking Wizardry for Kids: Learn About Food...While Making Tasty Things to Eat!
Grade Level: K-12, adults
Call Number:  HERC 641.5 K33c
Format:  Book
Details: 314 pgs., 1990 Margaret Kenda & Phyllis S. Williams, Barron's Educational Series, Inc.
Synopsis:  Instructions for nearly 200 creative kitchen projects, including a copper plating experiments with liquids and recipes for astronaut cookies, fried worms, and various kinds of cakes, puddings and salads.

(2000)Title:  Cool As a Cucumber, Hot As a Pepper: Fruit Vegetables
Grade Level:  4-7
Call Number:  HERC 641.3 H874c
Format:  Book
Details: 88 pgs., 1999, Meredith Sayles Hughes, Lerner Publications
Synopsis:  A fun filled exploration of the history of tomatoes, avocadoes, eggplants, breadfruit, cucumbers, squashes and peppers - some of the most important fruits commonly eaten as vegetables.  Examines the discovery and migration of the subject plants, as well as their roles in cooking, technology and world cultures.  Includes recipes.

(2002) Title:  Corn
Grade Level:  PreK-4
Call Number: HERC 641.3 L77c
Format:  Book
Details: 32 pgs., 1997, Pam Robson, Franklin Watts/ Children's Press
Synopsis:  Using clear text and striking photographs, this book traces the journey of corn from the field to the table.  It reveals how it is grown, and how it is made into a variety of products for people all around the world to eat.

(2005)Title:  Count on Pablo
Grade Level:  K-2
Call Number: HERC D449p
Format:  Book
Details:  1999, Barbara deRubertis, Kane Press, 32 pgs.
Synopsis:  Juvenile picture book. Pablo is excited about helping his grandmother sell vegetables at the farmer's market. But no one comes to buy. Pablo's solution is clever- and delicious!

(2006)Title:  Creative Food Experiences for Children
Grade Level:  Pre K-6
Call Number:  HERC 372.3 G635c
Format:  Book
Details:  1990, Mary T. Goodwin, Center for Science in the Public Interest, 256 pgs.
Synopsis:  Teaches nutrition and healthy eating habits to children through fun activities and hands-on meal preparation. Contains various recipes and experiences including vegetables, fruits, protein foods, milk, and preparing an interesting lunch.

Title: Cricket's Cookery
Grade Level: 3-7
Call Number:  HERC 641.5 W336c
Format:  Book
Details: 64 pgs., 1977, Random House & Open Court Publishing Company
Synopsis:  From the publishers of "Cricket, The Magazine for Children", 28 simple recipes with most set to the tunes of familiar songs.  Grand Slam Chicken is cooked to the tune of Take Me Out To The Ball Game.

(2005)Title:  The Crooked Apple Tree
Grade Level:  Pre K- K
Call Number: HERC H8143c
Format:  Book
Details:  1999, Eric Houghton, Barefoot Books, 26 pgs.
Synopsis:  Juvenile picture book. As the seasons pass, Kate and Ben's initial disappointment that all their new garden contains is an old apple tree evaporates. A magical book that celebrates the power of imagination.

Title: Cup Cooking : Individual Child Portion Picture Recipes
Grade Level: K-3
Call Number:  HERC 641.5 J63c
Format:  Book
Details: 60 pgs., 1998, 18^th printing, Barbara Johnson Foote, Early Educators Press
Synopsis:  Simple, easy to follow illustrated recipes for use with young children.  Some recipes are mixed in paper cups and baked in electric skillet, others are no bake.  The whole child is involved with concrete real life experiences providing natural opportunities to develop eye-hand coordination, small muscle control, basic skills and concepts and most importantly, self confidence. 

Title: Cut the Fat: more than 500 easy and enjoyable ways to reduce fat from every meal
Grade Level: Adult
Call Number:  HERC 613.2 AmD35c
Format: Book
Details: 1996, American Dietetic Association
Synopsis: A handy reference providing practical means to reduce fat intake following the ADA's suggestions.

(2002)Title:  Dairy Group (Food Guide Pyramid)
Grade Level:  PreK - 2
Call Number:  HERC 641.3
Format:  Book
Details:  24 pgs., 2000, Helen Frost, Pebble Books Capstone Press
Synopsis:  Simple text and photographs present the foods that are part of the dairy group and their nutritional importance.

(2001)Title:  Dem Bones
Grade Level:  PreK-4
Call Number:  HERC 612.7 B26d
Format:  Book
Details: 25 pgs., 1996, Bob Barner, Chronicle Books
Synopsis:  Sing along with a colorful skeleton band in this exuberant rendition of a traditional African American spiritual. Children will enjoy connecting the bones as they learn interesting "bone facts".

(2003)Title:  Diet and Nutrition (Health & Fitness series)
Grade Level:  4-8
Call Number:  HERC 613.2 W522d
Format:  Book
Details:  48 pgs., 2000, Patsy Wescott, Raintree Steck-Vaughn Publishers
Synopsis:  Explains the importance of food to maintaining good health and the functions performed by various vitamins and minerals.

(2001)Title:  Diet and Nutrition Activities
Grade Level: 7-12
Call Number: HERC 613.2 T612d
Format:  Book
Details:  150 pgs., 1993, Patricia Rizzo Toner, Center for Applied Research in Education
Synopsis:  Provides 90 ready to use activities focusing on basic concepts/skills such as the food pyramid, computing caloric balance or imbalance, evaluating the safety of diets, food additives, and vitamin deficiency diseases.

(2000)Title:  Diet Information for Teens: Health Tips About Diet and Nutrition
Grade Level:  7-12
Call Number: HERC 613.2 B416d
Format:  Book
Details: 399 pgs., 2001, Omnigraphics, Inc.
Synopsis:  This book provides information about making food choices, following nutrition guidelines, and coping with special dietary needs.  It offers tips for planning breakfasts, lunches, dinners and snacks.  It describes the best and worst ways to try to loose weight and provides help to those who want to gain weight.  It includes a section on eating disorders that describes anorexia nervosa, bulimia nervosa and binge eating disorder.

(2005)Title:  Dim Sum for Everyone
Grade Level:  PreK-K
Call Number: HERC L6304d
Format:  Book
Details:  2001, Grace Lin, Borzoi Books, 30 pgs.
Synopsis: A child describes the various little dishes of dim sum that she and her family enjoy on a visit to a restaurant in Chinatown. Juvenile picture book.

Title:  Dining Lean: How to Eat Healthy in Your Favorite Restaurants
Grade Level:  Adult
Call Number:  HERC 613.2 L618
Format:  Book
Details: 288 pgs., 1998, Joanne V. Lichten, RD, PhD
Synopsis:  Show you how to enjoy your favorite restaurant foods while consuming fewer calories and fat grams.

(2003)Title:  Dinner From Dirt
Grade Level:  2 and up
Call Number:  HERC 635 Sco84d
Format:  Book
Details:  48 pgs., 1998, Emily Scott & Catherine Duffy, Gibbs-Smith Publisher
Synopsis:  Ten meals kids can grow and cook.

(2001)Title:  Dinosaurs Alive and Well! A Guide to Good Health
Grade Level:  PreK-4
Call Number:  HERC 613 B813da
Format:  Book
Details: 32 pgs., 1999, Laurie Krasny Brown & Marc Brown, Little, Brown & Company
Synopsis:  Here is a unique guide that gives young children a head start on establishing healthy habits that will last a lifetime. Inside there are lots of terrific tips on how to exercise your body and your mind, what foods are good for you to eat, what to do if you're tense or worried, how to be a friend, what od you when you get sick, and how to feel good about yourself - inside and out!

(2001)Title:  Do Carrots Make You See Better: A guide to food and nutrition in early childhood programs
Grade Level:  Adults
Call Number:  HERC 613.2 Ap54d
Format:  Book
Details: 207 pgs., 2001, Julie Appleton, Nadine McCrea, Carla Patterson, Gryphon House Book
Synopsis:  Addresses food learning and nutritional provisions in early childhood programs. Contains information on how food experiences can assist children in their broad learning and development and how children learn about food.

(2002)Title:  Drinking Water (Food Guide Pyramid)
Grade Level: PreK-2
Call Number:  HERC 613.2 F929dw
Format:  Book
Details:  24 pgs., Helen Frost, Pebble Books
Synopsis:  Text and photographs show what water does in the body and why it is essential to our health.

(2006)Title:  Eat Healthy, Feel Great
Grade Level:  Pre K - K
Call Number:  HERC 613.2 Se175e
Format:  Book
Details:  2002, William Sears & Martha Sears & Christie Watts Kelly, Little, Brown and Company, 32 pgs.
Synopsis:  Juvenile picture book. Explains how eating healthy foods can be fun for the whole family.

Title: Eat, Think and Be Healthy: creative nutrition activities for children
Grade Level: K-6
Call Number:  HERC 613.2 Z385e
Format: Book
Details: 1987, Paula Klevan Zeller & Michael F. Jacobson, Ph.D., Center for Science in the Public Interest
Synopsis: Creative nutrition activities for children.

(2004)Title:  Eat Out, Eat Right!
Grade Level:  9-12, adults
Call Number:  HERC 613.2 W2615ea
Format:  Book
Details:  225 pgs., Hope S. Warshaw, M.M.Sc., R.D., C.D.E, Surrey Books, 2003
Synopsis:  This revised 2nd edition gives you basic strategies as well as specific food choices for controlling calories, carbohydrates, fat, cholesterol and sodium when eating restaurant foods. Covers the following 14 kinds of restaurants: Mexican, Italian, Chinese, Thai, Japanese, Indian American, Middle Eastern, Continental, Breakfast/Brunch, Seafood, Fast Food, Luncheon, and Salad Bars.

(2001)Title:  Eat Up! Eat Smart!
Grade Level:  5-9
Call Number: HERC 613.2 od9e
Format:  Magazine & publisher's teaching suggestions
Details: 49 pgs., October 2000 issue of Odyssey: Adventures in Science, Cobblestone Publications
Synopsis:  Food is a top priority with most kids. But eating for good health is a lot more complicated than it used to be. This issue will focus on cutting-edge discoveries about the role of food, health, mood, and performance. It will explain taste; digestion; the chemistry of turning goo into chocolate chip cookies; take a look at food for the future, including genetically altered plants and animal products; explore how the distinctions between foods, food supplements, and drugs are sometimes blurred; and look at how the food supply is monitored for safety.

(2003)Title:  Eat Your Vegetables!  Drink Your Milk! (My Health series)
Grade Level:  4-8
Call Number:  HERC 613.2 Si39ea
Format:  Book
Details:  48 pgs., 2000, Dr. Alvin Silverstein, Virginia Silverstein, and Laura Silverstein Nunn, Grolier Publishing
Synopsis:  Describes the components of a healthful diet and explains why eating these foods is important for maintaining overall good health.

Title:  Eating Disorders and Obesity: A Comprehensive Handbook
Grade Level: Adult
Call Number:  HERC 616.85 Ea825
Format:  Book
Details: 583 pgs., 1995, Kelly D. Brownell & Christopher G. Fairburn
Synopsis:  Features contributions from the world's leading experts on eating disorders and obesity.

Title: Eating on the Run: Nutritious eating - from airline meals to microwave zapping
Grade Level:  Adult
Call Number:  HERC 613.2 T7315e
Format: Book
Details: 241 pgs., 1992, Evelyn Tribole, MS, RD
Synopsis: Contains practical tips and specific strategies to make nutrition work for you regardless of a hectic lifestyle.

(2005)Title: Eating Pairs: Counting Fruits and Vegetables by Twos
Grade Level:  preK-K
Call Number:  HERC 634.0 Sch795e
Format:  Book
Details:  2003, Sarah L. Schuette, Capstone Press, 32 pgs.
Synopsis:  Juvenile picture book. From two heads of cabbage to twenty tomatoes, provides simple facts about fruits and vegetables as their numbers increase by twos, until one hundred peas appear to be counted.

(2006)Title:  Eating Right
Grade Level:  preK-2
Call Number:  HERC 613.2083 R361e
Format:  Book
Details:  2002, Donna Herweck Rice, Teacher Created Materials, Inc., 8 pgs.
Synopsis:  This very brief juvenile book is the short and simple course on healthy eating. A helpful parent/teacher page at the back suggests discussions and activities that will enhance the book.

(2003)Title:  Eating Right (Food Guide Pyramid)
Grade Level:  PreK-2
Call Number:  HERC 613.2 F929e
Format:  Book
Details:  24 pgs., 2000, Helen Frost
Synopsis:  Describes and illustrates the food groups of the food guide pyramid.  The repetition of words and phrases helps early readers learn new words.

(2003)Title: Eating the Alphabet: Fruits and Vegetables from A to Z
Grade Level: 1-3 years
Call Number:  HERC Eh563e
Format: Board book
Details: 32 pgs., 1989, Lois Ehlert, Voyager Books - Harcourt, Inc.
Synopsis: An alphabet book of bright colorful fruits and vegetables.

Title:  Eating Well (Teenage Health Teaching Modules)
Grade Level:  7-12
Call Number:  613.2 Ea825
Format:  Workbook
Details:  1983, 28 pgs., Educational Development Center, Inc.
Synopsis:  Student workbook to accompany "Eating Well," teaching unit, 613.2 Ea825

(2004)Title:  Encyclopedia of Foods:  A Guide to Healthy Nutrition
Grade Level:  Adults
Call Number:  HERC 641.3 A125en
Format:  Book
Details:  516 pgs., prepared by medical and nutrition experts from Mayo Clinic, University of California, Los Angeles, and Dole Food Company, Academic Press, 2002
Synopsis:  Provides practical and easy-to-understand information on issues relating to good nutrition. Includes the most current recommendations for nutrient intake, the role of each nutrient and how much is needed, U.S. Dietary Guidelines for Americans and how these guidelines translate into healthful food selections, guidelines on how to select, plan, and prepare healthful meals, healthy and delicious ways to modify favorite family recipes, and nutritionally balanced menus for two weeks.

(2005)Title:  The Enormous Potato
Grade Level:  Pre K- K
Call Number: HERC D29En
Format:  Book
Details:  1998, Aubrey Davis, Kids Can press, 30 pgs.
Synopsis:  Juvenile picture book. Folktale about a farmer who plants a potato that grows bigger and bigger. When it comes time to pull it out of the ground, the farmer has to call his wife for help. She calls their daughter, who calls the dog, who calls...

Title: Everybody Bakes Bread
Grade Level: K-5
Call Number:  HERC D72e
Format: Book
Details: 1996, Norah Dooley
Synopsis: A rainy-day errand introduces Carrie to many different kinds of bread, including chapatis, challah and pupusas. Recipes included for the seven different types of bread in the book.

(2002)Title:  Everything You Need to Know About Eating Smart (The Need to Know Library)
Grade Level:  4-12
Call Number:  HERC 613.2 W636es
Format:  Book
Details:  64 pgs., 2000, Aileen Weintraub, Rosen Publishing Group, Inc.
Synopsis:  Discusses dietary and nutritional health, healthy eating habits, food pyramids, and ways to stay healthy.

Title:  Fad-Free Nutrition
Grade Level:  Adult
Call Number:  HERC 613.2 St28f
Format:  Book
Details:  302 pgs., 1998, Fredrick J. Stare, MD & Elizabeth Whelan, ScD, MPH
Synopsis:  Using sound dietary principles and scientific evidence, it steers you clear of the "myth-information" surrounding nutrition and guide you toward the basics of healthy eating and sound nutrition. 

(2003)Title:  Farmers Market
Grade Level:  1-2
Call Number:  HERC P235f
Format:  Book
Details:  14 pgs., 2000, Carmen Parks, Harcourt, Inc.
Synopsis:  A girl and her parents spend the day at the farmer's market selling the vegetables they've grown.

(2003)Title:  Fast Food Nation
Grade Level:  Adult
Call Number:  HERC 394.1 Sch395f
Format:  Book
Details:  356 pgs., 2001, Eric Schlosser, Houghton Mifflin Company
Synopsis:  A groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.

(2002)Title:  Fats, Oils, and Sweets (Food Guide Pyramid)
Grade Level:  PreK - 2
Call Number:  HERC 641.3
Format:  Book
Details:  24 pgs.
Synopsis:  Simple text and photographs show fats, oils, and sugary foods, and explain how you can make healthy food choices.

(2005)Title:  Feast for 10
Grade Level:  PreK-K
Call Number: HERC F199f
Format:  Book
Details:  Cathryn Falwell, Clarion Books, 32 pgs.
Synopsis: Juvenile picture book. Numbers from one to ten are used to tell how members of a family shop and work together to prepare a meal. Teaches steps of meal preparation as well as counting.

(2002)Title:  Female Stars of Nutrition and Weight Control (Legends of Health and Fitness)
Grade Level:  9-Adult
Call Number:  HERC 613.2
Format:  Book
Details:  96 pgs., 2001, Susan Zannos, Mitchell Lane Publishers
Synopsis:  Features sports, TV, movie and physical fitness celebrities and their personal stories of how they came to manage physical fitness and healthy eating into their lifestyles.

Title:  Finding Solutions to Hunger: A sourcebook for middle and upper school teachers
Grade Level:  7-12
Call Number:  HERC 363.8 K324f
Format: Teacher's Source Book
Details:  242 pgs., 1997, Stephanie Kempf
Synopsis: Available resource for teachers concerned with educating youth on causes of and solutions to global hunger & poverty.

(2001)Title:  First Strawberries: A Cherokee Story
Grade Level:  PreK-4
Call Number:  HERC B83f
Format:  Book
Details: 30 pgs., 1993, retold by Joseph Bruchac, pictures by Anna Vojtech, Puffin Books
Synopsis:  The legend begins long ago, when the first man and woman have a quarrel. The woman leaves in anger, but the Sun, taking pity on the repentant husband, sends tempting berries to earth to slow the wife's retreat. Only one berry has the power to reunite the couple.

(2000) Title:  Flavor Foods: Spices & Herbs
Grade Level:  4-7
Call Number:  HERC 641.3 H874f
Format:  Book
Details: 88 pgs., 2000, Meredith Sayles Hughes, Lerner Publications
Synopsis:  A fun filled exploration of the history of many of the world's most important seasonings.  Examines the discovery and migration of the subject plants, as well as their roles in cooking, technology and world cultures.  Includes recipes.

(2001)Title: Food and Mood: The Complete Guide to Eating Well and Feeling Your Best
Grade Level: Adults
Call Number:  HERC 613.2 S53
Format: Book
Details:    425 pgs., 2nd Edition, 1999, Elizabeth Somer, Henry Holt and Company
Synopsis:  How the nutrients in food improve memory, energy levels, sleep patterns, weight management, and attitude.

Title: Food and Recipes of the Native Americans
Grade Level:  1-6
Call Number:  HERC 641.5 Er295n
Format:  Book
Details: 24 pgs., George Erdosh, PowerKids Press
Synopsis:  Describes the different kinds of food and methods of cooking that had been common to Native Americans in each of five areas of the United States.  Includes recipes.

Title: Food and Recipes of the Pilgrims
Grade Level:  1-6
Call Number:  HERC 641.5 Er295p
Format:  Book
Details: 24 pgs., George Erdosh, PowerKids Press
Synopsis:  Describes the kinds of foods grown and prepared by the pilgrims during their first years in American, and their dependence upon Native people to ward off starvation.  Includes recipes.

Title: Food and Recipes of the Revolutionary War
Grade Level:  1-6
Call Number:  HERC 641.5 Er295r
Format:  Book
Details: 24 pgs., George Erdosh, PowerKids Press
Synopsis:  Describes the kinds of foods commonly consumed by colonists, including soldiers, during the time of the American Revolutionary War.  Includes recipes.

Title: Food and Recipes of the Thirteen Colonies
Grade Level:  1-6
Call Number:  HERC 641.5 Er295t
Format:  Book
Details: 24 pgs., George Erdosh, PowerKids Press
Synopsis:  Describes some of the foods prepared in the various areas of what would become the United States during the colonial period.  Includes recipes

Title: Food and Recipes of the Westward Expansion
Grade Level:  1-6
Call Number:  HERC 641.5 Er295w
Format:  Book
Details: 24 pgs., George Erdosh, PowerKids Press
Synopsis:  Combines the story of the pioneers with recipes and the history of food from the opening and development of the American West.  Includes recipes.

Title: Food.... Early Choices: a nutrition learning system for early childhood
Grade Level: Elementary
Call Number:  HERC 613.2 Fo7395e
Format: Kit
Details: 1981, National Dairy Council
Synopsis: Chef Combo puppet gets children actively involved with learning about good nutrition early on using activity cards, posters and teacher and parent guides.

(2005)Title:  Food and Emotions
Grade Level:  7-12
Call Number: HERC 616.85 T843f
Format:  book
Details:  2001, Mary Turck, Capstone Press, 64 pgs.
Synopsis: This book explains to teen the connection between food and feelings. Chapters include Food and Brain Chemistry, Cravings, Emotional Eating, and The Right Mix to Feel Good.

(2006)Title:  Food and Nutrition
Grade Level:  1-6
Call Number:  HERC 613.2 St455f
Format:  Book
Details:  2000, Mary Ellen Sterling, Teacher Created Materials Inc, 80 pgs.
Synopsis:  Thematic unit based on food and nutrition. Book contains a wide variety of lesson ideas and activities designed for use with children at the primary level. Includes: literature selections, writing projects, bulletin board ideas, group projects, and curriculum ideas.

(2005)Title:  Food, Family & Fun: A Seasonal Guide to Healthy Eating
Grade Level:  K-6 and adult
Call Number: HERC 641.5 U58f
Format:  Book
Details:  1996, USDA Team Nutrition, 122 pgs.
Synopsis: A recipe book for parent (or teacher) and children to share and experience making easy-to-use, healthy meals and snacks. 50 recipes reflect the seasons of the year. Activity and resource guide.

(2003)Title:  Food, Fun n' Fitness:  Designing Healthy Lifestyles for Our Children
Grade Level:  Adult
Call Number:  HERC 613.2 F9158f
Format:  Book
Details:  259 pgs., 2002, Mary C. Friesz, PhD, RD, CDE, LDN
Synopsis:  Don't jeopardize your health and well-being!  Prevention is key.  Here's how to get started right now.  Discusses various societal, family and individual issues regarding our dietary and lifestyle habits in today's modern society.

(2003)Title:  Food Politics
Grade Level:  Adult
Call Number:  HERC 363.8 N3768f
Format:  Book
Details:  University of California Press
Synopsis:  How the food industry influences nutrition and health.

(2002)Title:  Food Rules
Grade Level:  4-8
Call Number:  HERC 613.2
Format:  Book
Details:  106 pgs., 2001, Bill Haduch, Puffin Books
Synopsis:  With a sense of humor, the author discusses a wide variety of nutrition facts, including why we get hungry, chyme, vitamins and minerals, water, nutrition fact labels, malnutrition, nutrition in sports, recipes, etc.

(2005)Title:  Food Service Workers
Grade Level:  K-2
Call Number:  HERC 647.95 Y179f
Format:  Book
Details:  2002, Debbie Yanuck, Capstone Press, 24 pgs.
Synopsis:  A simple introduction to the work food service workers do, discussing where they work and how they are important to the communities they serve.

(2003)Title:  Foods (Beginning Sign Language series)
Grade Level:  PreK-Adult
Call Number:  HERC 419 C692f
Format:  Book
Details:  15 pgs., 2002, Stanley H. Collins, Garlic Press
Synopsis:  Foods presents common foods that signers of any ages might find at breakfast, lunch, dinner and snack.

(2005)Title:  Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food
Grade Level:  2-6
Call Number: HERC 641.3 F739f
Format:  Book
Details:  1987, Ontario Science Center, Addison-Wesley, 92 pgs.
Synopsis: Discusses the role of food, what it does and how it acts inside the body, through explanatory text and science activities.

Title: From Farm to Table
Grade Level: 1-3
Call Number:  HERC 630 C4212f
Format: Book 
Details: 48 pgs., 1996, Martha Cheney, Diane Hoche Bockwoldt, Evan-Moor Corp.
Synopsis: In this book you will find explorations to help your students understand the processes by which food is produced on various kinds of farms and transported to local markets. Includes reproducible activity sheets and a full color 2 sided poster.

Title: Fruit
Grade Level: Elementary
Call Number:  HERC 634 F943
Format: Book with overlay transparencies
Details: 1989, Gaillimard Jeunesse and Pascale de Bourgoing
Synopsis: A look at fruit from the outside in, talking about their seeds and growing cycle.

(2003)Title:  The Fruit Group (Food Guide Pyramid)
Grade Level:  PreK-2
Call Number:  HERC 641.3 F929f
Format:  Book
Details:  24 pgs.
Synopsis:  Describes and illustrates the fruit group in the food guide pyramid.  The photographs support early readers in understanding the text.  The repetition of words and phrases helps early readers learn new words.

(2003)Title:  Fruits & Vegetables (Beginning Sign Language series)
Grade Level:  PreK-Adult
Call Number:  HERC 419 K55f
Format:  Book
Details:  13 pgs., 1997, Stanley H. Collins, Garlic Press
Synopsis:  An easy way for anyone to learn the signs for the most common fruits and vegetables.

(2002) Title:  Fuel Up! A Girls' Guide to Eating Well
Grade Level:  6-8
Call Number:  HERC 613.2 L5757f
Format:  Book
Details: 48 pgs., 1999, Leslie Levchuck, RD, Rosen Publishing Group
Synopsis:  A guide for girls in their middle school years about food. Answers questions about the food pyramid, fat, snacking, and other food related topic.

(2003)Title:  Get Fit!  A Handbook for Youth Ages 6-17
Grade Level:  1-12
Call Number:  HERC 613.7 G3355
Format:  Book
Details:  40 pgs., 1995
Synopsis:  This booklet will show how to prepare for and master the exercises in the booklet so you will be ready to take the "President's Challenge."

(2005)Title:  The Gigantic Turnip
Grade Level:  Pre K- K
Call Number: HERC T5878g
Format:  Book
Details:  1999, Aleksei Tolstoy, Barefoot Books, 38 pgs.
Synopsis:  Juvenile picture book. A hilarious of the famous Russian folktale of the turnip that grows and grows and grows. Simple vocabulary, lots of repetition, and quirky illustrations add to its overall appeal.

(2005)Title:  Give Me My Yam!
Grade Level:  PreK-K
Call Number: HERC B581g
Format:  Book
Details:  1998, Jan Blake, Candlewick Press, 28 pgs.
Synopsis:  Juvenile picture book. A story set in the Caribbean and told in the gentle, rhythmical style of a traditional folktale. About a boy and his yam.

(2000)Title:  Glorious Grasses: The Grains
Grade Level:  4-7
Call Number:  HERC 641.3 H874g
Format:  Book
Details: 96 pgs., 1999, Meredith Sayles Hughes, Lerner Publications
Synopsis:  A fun filled exploration of the history of wheat, rice, corn, millet, barley, oats and rye - some of the world's most important cereal grains.  Examines the discovery and migration of the subject plants, as well as their roles in cooking, technology and world cultures.  Includes recipes.

Title: Gobble Up Math
Grade Level: K-3
Call Number:  HERC 510.7 M72g
Format: Book
Details: 1994, Carol A. Johnmann and Elizabeth J. Rieth, The Learning Works, Inc.
Synopsis: A fun and delicious way to learn about math, nutrition and the Food Guide Pyramid.

Title: Gobble Up Science
Grade Level: 1-4
Call Number:  HERC 507.2  J6127g
Format: Book
Details: 1996, Carol A. Johnmann and Elizabeth J. Rieth, The Learning Works, Inc.
Synopsis: Fun activities to complete and eat. Fun and unique way for kids to learn about science and nutrition, packed with activities to motivate kids and get them thinking.

Title: Good Enough to Eat:  A Kid's Guide to Food and Nutrition
Grade Level:  K-4
Call Number: HERC 613.2 R594g
Format:  Book
Details: 30 pgs., 1999, Lizzy Rockwell, Harpercollins Publishers
Synopsis: Describes the six categories of nutrients needed for good health, how they work in the body, and what foods provide each nutrient.  Includes recipes. 

(2003)Title:  The Grain Group (Food Guide Pyramid)
Grade Level:  PreK-2
Call Number:  HERC 641.3 F929g
Format:  Book
Details:  24 pgs.
Synopsis:  Describes and illustrates the grain group in the food guide pyramid.  The photographs support early readers in understanding the text.  The repetition of words and phrases helps early readers learn new words.

(2000)Title:  Green Power: Leaf & Flower Vegetables
Grade Level:  4-7
Call Number:  HERC 641.3 H874gr
Format:  Book
Details: 80 pgs., 2001, Meredith Sayles Hughes, Lerner Publications
Synopsis:  A fun filled exploration of the history of cabbage, broccoli, artichokes, spinach, Belgian endive and lettuce - some of the world's most important leaf and flower vegetables.  Examines the discovery and migration of the subject plants, as well as their roles in cooking, technology and world cultures.  Includes recipes.

(2006)Title:  Growing Colors
Grade Level:  PreK-3
Call Number:  HERC 635.0 M228gr
Format:  Book
Details:  1998, Bruce McMillan, Harper Collins, 32 pgs.
Synopsis:  Juvenile picture book. Photographs of green peas, yellow corn, red potatoes, purple beans, and other fruits and vegetables illustrate the many colors of nature.

(2001)Title:  Growing Seasons
Grade Level:  PreK-6
Call Number:  HERC 630 Sp31
Format:  Book
Details: 30 pgs., 2000, Elsie Lee Splear, Paintings by Ken Stark, G.P. Putnam's Sons
Synopsis:  Born into an Illinois farm family in 1906, Elsie Lee Splear describes how she, her parents and her sisters lived in the early years of the twentieth century and how the changing seasons shaped their existence.

(2003)Title:  Growing Vegetable Soup
Grade Level:  PreK-K
Call Number:  HERC Eh563g
Format:  Book
Details:  29 pgs., 1987, Lois Ehlert, Voyager Books
Synopsis:  A father and child grow vegetables and then make them into a soup.

(2005)Title:  Handa's Surprise
Grade Level:  K
Call Num