Investigated taboos and beliefs about the nutritional value of foods among pregnant women from Nigeria's Hausa and Yoruba tribes. Found that Hausa women had greater nutritional anemia than Yoruba women; their babies had greater incidence of low birth weights and smaller chest and head measurements. Hausa women learned food-related beliefs from…

While babysitting or preparing home meals, young people (and adults too) sometimes overlook cleanliness procedures. One of the first employment opportunities for teenagers is often in a fast-food restaurant where the safe handling and proper cooking of foods is essential. To teach students about food safety practices, the U.S. Food and Drug…

The Bureau of Educational Research and Service at the University of Tennessee, Knoxville (UTK) conducted the 1981-82 evaluation of the Tennessee Nutrition Education and Training Program. Instruments developed, field tested, and revised by the UTK team were used to assess the nutrition knowledge, attitudes, practices, and perceptions of students…

This nutrition and physical fitness curriculum kit provides a means for students, teachers, parents, and school health and food service staff to learn about the nutritional value of food and the relationship of food and physical fitness to growth, development, and health; develop food and activity habits which promote good health; and share this…

This package consists of various bilingual instructional materials for use in helping Indochinese refugees learn basic food purchasing and food storage skills. Included in the package are a Vietnamese/English bilingual booklet explaining 12 secrets of wise food buying and translations of guidelines for keeping foods safe (English, Vietnamese, Lao)…

Volume II of a three-volume study on the future of the food service industry considers the effects that centralized food production will have on the future of food production systems. Based on information from the Fair Acres Project and the Michigan State University Vegetable Processing Center, the authors describe the operations of a centralized…

The purpose of this learning activity package, which is one of a series, is to acquaint secondary level students with options and money saving buying habits when shopping for food. The package includes instructions for the teacher, suggestions for activities, lists of resource materials, film guides, student activity worksheets, a student resource…

This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…

This program was developed by Community Coordinated Child Care (4-C) of Louisville and Jefferson County, Kentucky, to improve nutritional services to 2,146 infants and preschool children enrolled in fifteen area day care centers, by developing the role of a sponsoring organization and by developing standards of expectations for other sponsoring…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) the bibliography--a complete citation…

Intended for the use of food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) subject index--a listing according…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…

This catalog contains 2,366 annotated citations that include books, pamphlets, journal articles, and audiovisual aids of interest to the school food service and nutrition education community. These materials were required by the Center from 1971 through 1973 and are available on loan to persons working in these fields, with journal articles to be…