In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…

School lunch recipes based on unflavored gelatin are low cost and high in nutritional benefit. (Author)

Provides ideas about how to add variety, flavor, texture, and nutrition to outdoor meals by dehydrating food and using it on camping trips. The goal is to prepare nutritious and appealing meals without spending a lot of money on commercially dehydrated or freeze-dried foods. Includes instructions for rehydrating foods. (LP)

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with…

The brochure briefly describes approximately 50 cookbooks and related materials appropriate for use with special populations. For most entries, title, author, source, price, and a brief description are provided. Entries include general cookbooks, large print and Braille cookbooks, cookbooks for special diets, cookbooks for special conditions,…

The spiral-bound collection of 156 simplified recipes is designed to help those who prepare food for groups of children at day care centers. The recipes provide for 25 child-size servings to meet the nutritional needs and appetites of children from 2 to 6 years of age. The first section gives general information on ladle and scoop sizes, weights…

This cookbook contains 337 recipes from 122 countries. A special effort has been made to include as many recipes as possible from countries in Africa, the Middle East, the Caribbean, and Latin America. The book is arranged geographically, with recipes arranged by continents or regions. Countries with similar cooking traditions appear together.…

Elementary school students can learn about nutrition by preparing foods themselves; author quotes research linking malnutrition to developmental difficulties in school as reason for starting nutrition education in the early grades. (SP)

"This article is a condensed version of the presentations the authors made at the concurrent session on malnutrition at the American Home Economics Association 1969 annual meeting. An article based on the speech by Dr. Richard H. Barnes, the main speaker at this session, will be published in the November issue of the Journal. (Editor)

Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)

Intended to help child care providers show young children how to make healthy food choices, this collection contains standardized recipes and kitchen tips to help providers put together great tasting, nutritious meals that will appeal to young children. The recipe instructions are geared for groups of 25 and 50, and have been tested for product…

Presents suggestions for integrating food experiences as a positive, sustaining part of the family lifestyle. Focuses on social graces and rituals related to special family meals and gatherings, on using tea parties to integrate family rituals and etiquette, and on family gardening. Describes ways children can participate in food acquisition and…

The Internet offers a promising medium for delivering nutrition education. This study aimed to evaluate user perceptions and usage patterns of an innovative healthy eating website promoting the Mediterranean diet. The website was evaluated over a 6-month period by female employees of University of Glasgow, aged 25-55 years. User satisfaction with…