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 document is intended primarily for use by policymakers, healthcare providers, nutritionists, and nutrition educators. The information in the Dietary Guidelines is useful for the development of educational materials and aids policymakers in designing and implementing nutrition-related programs, including federal food, nutrition…

A study examined food preferences and intake frequencies of 70 Vietnamese refugee children. Results, which tended to differ according to age and length of time in the United States, are discussed along with recommendations and implications for school health educators. (CJ)

Reports on a media effort aimed at encouraging the public to eat more whole grains. Activities of the First Annual Day of Bread Whole-Grain Breadbaking Contest are described. (SA)

Describes the process of providing people with computer-tailored nutrition education and reviews the studies on the impact of this type of education. Results indicate that computer-tailored nutrition education is more likely to be read, remembered, and experienced as personally relevant compared to standard materials. It also appears to have a…

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…

This resource guide lists nutrition education materials, audiovisuals, and other materials for elementary school classroom use. Topics covered include general nutrition, food preparation, food science, and dietary management. Teaching materials listed include books, brochures, food models, games, kits, videocassettes, audiocassettes, activity…

This booklet provides information about diabetes and meal planning particularly designed for migrant individuals. The first section defines diabetes, explains different types of diabetes, lists results of uncontrolled diabetes, and describes the goals and components of a diabetic meal plan. The second section explains the exchange system of…

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…

This booklet presents a nutrient approach to teaching nutrition. It contains basic nutrition information along with suggestions for translating this information to fulfill the needs of families and individuals. Topics discussed are: (1) a nutrient approach to teaching nutrition; (2) functions of nutrients; (3) how food handling affects nutrient…

The properties of three critical elements in the human diet are discussed. In the first section, the functions of sodium in the body and in the diet are considered. The relationship between sodium and hypertension is explored, and recommendations from professional health groups on the sodium consumption are presented. In the second section, the…

Summarizes and assesses present knowledge and projected future needs regarding the effects of malnutrition on human behavioral development. (EH)

Preliminary results compared computer assisted methods versus traditional mathematics processes to determine the nutrient content of foods for a dietary evaluation study. Objectives were to compare the two methods with regard to (1) computation time spent by students and staff, (2) accuracy, and (3) cost. The need for more sophisticated methods…

This document reports on the results of tests of nutrition knowledge given to a random selection of Illinois students in the fourth, eighth, and eleventh grades. The assessment included questions measuring student knowledge of nutrients, the role of nutrients in the body, food handling principles, the relationship between food intake and the…

Intended chiefly for nutrition instructors in elementary, secondary, and college classes, this bibliography can supplement the reading lists of other nutrition fields, such as food science and diet therapy. Separate sections of the document are devoted to books, documents and journal articles culled from the ERIC data base, films, multimedia…