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…

Carbohydrate loading is a frequently used technique to improve performance by altering an athlete's diet. The objective is to increase glycogen stored in muscles for use in prolonged strenuous exercise. For two to three days, the athlete consumes a diet that is low in carbohydrates and high in fat and protein while continuing to exercise and…

Physical activity combined with proper diet will lead to weight loss without strenuous exercising. (JD)

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…

This paper proposes a new approach to developing a tool for teaching nutrition and food selection. It allows adjustments as new information becomes available and takes into account both dietary recommendations and food composition. Steps involve nutrient composition; nutrient density; and ratings for fat, cholesterol, and sodium. (Author/CT)

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,…

Shows how nutrition information on fat and cholesterol was presented to three specific audiences of working mothers: the "trying hard to cope" group; the "modern, with-it" group; and the "traditional, in-control" group. Indicates that fewer participants reported changing nutritional practices than reported reading the information or trying the…

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 menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

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…

This handbook provides nutrition activities and resource material that the food service worker can use in cooperation with the teacher to promote an understanding of major nutrition concepts and concerns. It focuses on the concept that a school's food service program serves as an extension of the classroom. The classroom and the cafeteria…

An experimental simple ion-exchange experiment in which the amount of calcium present in dietary supplement tablets has been developed is described and some typical student results for several brands of tablets are presented. (JN)

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)