This brief discusses diet, exercise, body image, and weight and also provides information for practitioners on how to measure these factors among youth in their program. It summarizes (1) what it means to be overweight; (2) what are body image and eating disorders; (3) what to do if you suspect that someone in your program is suffering from an…

The manual considers nutritional issues in disability. Basic nutrition principles are offered in the first section along with a table of sources and functions of nutrients in food. Section 2 considers nutrition factors associated with disabilities, including causes and treatment of obesity and underweight. Implications of diet and feeding patterns…

Menu planning as a class activity is described as a means of teaching good nutrition. (JD)

Intended for professionals from a variety of disciplines (such as nutrition, dentistry, nursing, occupational and physical therapy, speech pathology, social work, and education), the guide presents information on feeding problems of children with handicaps. Part I, which traces the development of feeding, considers in detail normal development and…

The manual includes lesson plans and suggestions for introducting handicapped children to good nutrition through enjoyable activities. Special considerations for specific types of handicaps are briefly noted (including safety considerations for children with physical disabilities). Each lesson is organized according to purpose, teacher objectives,…

This publication presents information on wheat. Wheat was originally a wild grass and not native to the United States. Wheat was not planted there until 1777 (and then only as a hobby crop). Wheat is grown on more acres than any other grain in this country. Soft wheats are grown east of the Mississippi River, and hard wheats are grown west of the…

This manual aims to provide teachers with nutrition information and guidance to facilitate nutrition learning experiences for chidren and youth. Parts one through four of the manual provide teachers of primary grades, intermediate grades, and junior and senior high school with an overview of nutrition education, the goals that teachers should…

An instructional activity in which students discuss the nutritive and health aspects of selected food items is described. After student discussion, groups plan menus consisting of food items found to be healthy for the heart. (CJ)

This booklet provides information to assist nutrition educators in helping their audiences use the Food Guide Pyramid to plan and prepare foods for a healthy diet. It reviews the objectives set in developing the Food Guide Pyramid and illustrates their impact on the application of the Food Guide Pyramid to planning menus. In particular, the…

This annotated bibliography of information on nutrition and the elderly was written for nutrition professionals, health care providers, and organizations that work with older adults. The focus is primarily on nutrition in the United States. The bibliography includes 399 citations of both print and nonprint resources that are readily available to…

This introductory level course for educators combines factual nutrition information with issues on controversies that surround the topics. It was developed to provide teachers and curriculum specialists with special training in nutrition and to strengthen their skills in teaching basic nutrition concepts to students. The course is designed to be…

This teacher support manual helps elementary educators teach proper nutrition to students in pre-K through grade 5. It provides a summary of all the background and tools teachers will need to do what they want with the Team Nutrition/Scholastic curricula. There is brief background information on nutrition basics; step-by-step instructions for…

The Setting the Record Straight information packet presents facts to set the record straight about nutrition and debunk fad diets. The kit features materials designed to communicate the importance of balanced eating. Materials include: a time line of fad diets; four reproducible fad diet book review handouts that show the misleading claims rampant…

This manual is for use in a school-based program to help overweight students practice eating and exercise behaviors and develop strategies focusing on positive lifestyle choices. The resource guide and curriculum is arranged in three sections: (1) "Get Ready" explains how to use the book; (2) "Get Set" explains the goals for the program and…

This curriculum guide for junior high school students contains 17 information acquisition lessons, 5 values awareness lessons, and 6 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…