Nutrition education for preschoolers : a resource guide for use in the child care food program

              G United States
Department of
Agriculture
Food and
Nutrition
Service
FNS-241
l
Nutrition Education
for Preschoolers
A Resource Guide for Use in
the Child Care Food Program
T'\E
Depository
Acknowledgments
The following persons were responsible for the preparation of this resource guide.
Child Care and Summer Programs Division: Margaret W. Batko, Rosalind S. Cleveland,
Emma Clinkscales, Charles Heise, and Anita Kendrick
Nutrition and Technical Services Division: Nancy T. Crane, R.D., Martha A. Poolton,
Ed.D., Nancy W. Gaston, R.D., and Jim Krebs-Bmith, R.D.
Editorial Assistance: Christopher Kocsis
Format and Word Processing: Zakiah Latif and Lisa Miller
We would especially like to thank Robyn Frank and her staff at the Food and Nutrition
Information Center for their valuable assistance in gathering materials for this guide.
We would also like to acknowledge the many individuals and organizations that submitted
materials for this guide.
October 1 983
For sale IJy the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Contents
Nutrition Education
for Preschoolers
A Resource Guide for Use in
the Child Care Food Program
Page
INTRODUCTION ......................................................................................................................... 3
RESOURCES
Nutrition Education Programs .............................................................................................. 5 ·
'
Aids for Teaching Caregivers .............................................................................................. 11
Lesson Plans for Teaching Children ..................................................................................... 21
Food and Nutrition Activities for Teaching Children ............................................................. 29
Audiovisuals for Teaching Children and Caregivers ............................................................... 37
INDEXES .......................................................................... : ....................................................... 45
Subject Index .................................................................................................................... 45
Title Index ........................................................................................................................ 46
..
Introduction
Nutrition Education in the
Child Care Food Program
Need for Nutrition Education in Child Care Settings
Positive eating patterns established early in life help
young children to grow and develop healthy bodies, and
can lead to better health in their adult years. Lifelong
eating patterns are usually established at an early age.
Thus, nutrition education is likely to have its greatest
impact, as well as benefit, when targeted to young
children. Nutrition education can be an integral part of
the learning and skills development of children if
integrated into the child care program. Children can
learn to enjoy a variety of nutritious foods through
meals served in the child care setting. Nutrition
education can also be easily directed toward parents
and child care providers. These adults largely dictate
the food choices available to young children and also
serve as role models for children in making food
choices.
Need for This Resource Guide
Many child care center staff and family day care home
providers participating in the Child Care Food Program
are interested in providing nutrition education for the
children in their care. This resource guide has been
developed to assist these child care providers in
starting or maintaining a nutrition education program.
The resources in this guide are primarily directed to
the adults who care for young children ages 2 to 5 and
to the children themselves. Over 90 nutrition education
materials have been included, with information on how
to obtain them. Each material listed has been eval­uated
and selected based on its availability, manner of
presentation, accuracy of nutrition education content,
and appropriateness for use in child care settings.
Preparation of the
Resource Guide
Collection of Materials
Many of the materials reviewed were obtained from
the National Agricultural Library's Food and Nutrition
Information Center (FNIC). The FNIC is a national
depository for both print and audiovisual materials on
human nutrition, nutrition education, food service
management, and food science. The FNIC collection
ranges from children's materials to the most sophisti­cated
professional information. In addition, materials
were solicited from national, regional, and State level
staff of the U.S. Department of Agriculture's (USDA)
Child Care Food Program, Nutrition Education and
Training Program, and Cooperative Extension Service.
Materials were also requested from the U.S. Depart­ment
of Health and Human Service's Head Start
Program, several colleges and universities, child care
associations, and other public and private organiza­tions.
In addition, several bibliographies of nutrition
education resources were consulted.
Review of Materials
A two-phase review of the materials was conducted. In
the first phase of the review, materials were screened
according to their relevance to the child care setting,
manner of presentation, and availability. In the second
phase of the review, nutritionists screened materials
for accuracy and appropriateness of their nutrition
education content.
The 1980 edition of the Recommended Dietary Allow­~
of the National Academy of Sciences was a
primary reference consulted in the review of the nutri­tion
content of materials. The criteria and evaluation
tools that were used in the review process may be
obtained by writing to:
Director
Nutrition and Technical Services Division
Room 609
Food and Nutrition Service, USDA
3101 Park Center Drive
Alexandria, VA 22302
How To Use This
Resource Guide
Organization of Materials
Materials in this guide are organized either by the
intended audience of instruction or by the type of
materiaL The first section, Nutrition Education Pro­grams,
consists of materials that are directed to both
child and adult audiences and are intended to provide a
complete child care nutrition education program. The
second section is entitled Aids for Teaching Caregivers.
This section includes materials that are directed to child
care providers and parents. A third section consists of a
series of Lesson Plans for Teaching Children, and a
fourth section describes various Food and Nutrition Ac­tivities
for Teaching Children. The last section consists
of Audiovisuals for Teaching Children and Caregivers.
Each section is preceded by an introduction that provides
more information on the types of materials included in
that section of the resource guide.
Title and subject indexes are included to assist you in
locating materials in this resource guide.
Subject categories include:
• Basic Nutrition
• Common Nutritional Problems of Childhood
• Promoting Positive Food Practices
• Snacking
• Food Safety and Hygiene
• Food Preparation/Cooking Activities
• Food, Nutrition, and the Handicapped
Description of the Materials
Each entry in the bibliography contains the following
elements:
• Title and Publication Information: The title
is underlined. The author is listed after the
title where applicable. The place of publi­cation,
publisher (or producer), and year of
3
•
•
•
•
•
•
publication follow the author. If no publica­tion
date is listed on ttre material, the entry
says "Not dated."
Format: This describes the type of material •
For books, pamphlets, and booklets, the num­ber
of pages is given. The length of playing
time is provided for audiovisuals.
Source: The address to write for-information
or to order materials is given.
Cost: Information on the price of each item
is given for items that may be purchased.
Some materials are available only on a
single-copy basis. If ordering in quantity, we
recommend you confirm the price before
placing an order. Information on whether a
material can be reproduced and conditions
for reproduction are also given in this sec­tion.
Some materials are not available for
purchase, bu.t may be borrowed from the
Food and Nutrition Information Center.
Languages: A notation appears only if a
material is available in any languages other
than English.
Abstract: The abstract is a description of
the material's content.
Appraisal: This is an evaluation of the
material's content and presentation.
Strengths of the material are highlighted,
and suggestions for using the material are
given.
Other Sources of
Nutrition Information
Many of the materials cited in this resource guide are
part of the FNIC collection. The Source entry identi­fies
materials available from the FNIC. Many other
materials on human nutrition, nutrition education, food
service management, and food science are also in the
FNIC collection. You can request these materials and
any other materials in the FNIC collection on loan from
the Center, at no charge. For information, contact:
The Food and Nutrition Information Center
National Agricultural Library, Room 304
Beltsville, Maryland 20705
Telephone: (301) 344-3719
A county or city public health nutritionist may be able
to help plan a center's or day care home's nutrition
education program. Nutrition education materials may
also be available at local public libraries, nearby col­lege
or university libraries, local schools, and your
State or County Cooperative Extension Services.
The Nutrition Education and Training (NET) Program
Coordinator, who is located in each State's Department
of Education or an alternate State agency, is another
source of information on nutrition education resources
for use in child care. The purpose of the NET Progam
is to help build good food habits by teaching the
4
fundamentals of nutrition to children, parents, educa­tors,
and food service workers. Many of the materials
included in this resource guide have been developed
through the NET Program.
For more information on the Child Care Food Program
or the NET Program, contact the appropriate Regional
Office of the U.S. Department of Agriculture's Food
and Nutrition Service:
Administrator
Northeast Regional Office
Food and Nutrition Service, USDA
33 North Avenue
Burlington, MA 01803
Administrator
Mid-Atlantic Regional Office
Food and Nutrition Service, USDA
Mercer Corporate Park
Corporate Boulevard
C N 02150
Trenton, NJ 08650
Administrator
Southeast Regional Office
Food and Nutrition Service, USDA
1100 Spring Street, NW
Atlanta, GA 30367
Administrator
Midwest Regional Office
Food and Nutrition Service, USDA
50 E. Washington Street
Chicago, IL 60602
Administrator
Southwest Regional Office
Food and Nutrition Service, USDA
1100 Commerce Street
Dallas, TX 75242
Administrator
Mountain Plains Regional Office
Food and Nutrition Service, USDA
2420 West 26th Avenue
Room 430-D
Denver, CO 80211
Administrator
Western Regional Office
Food and Nutrition Service, USDA
550 Kearny Street
San Francisco, CA 94108
Nutrition
Education
Programs
Each of the resources in this section contains a combination of
materials in different formats that are directed to both children
and adults. They range from teachers' guides and texts to
cookbooks, puppets, games, and audiovisual materials. These
materials are designed to complement each other in providing a
comprehensive nutrition education program for child care .
..
5
1 Cook And Learn, by Thelma Harms
and Beverly Veitch. Menlo Park, CA:
Addison-Wesley Publishing Co.; 191J'l.
FORMAT: 244-page recipe book;
400-page resource book; 62-page
teacher's guide booklet; slide/tape set
of 101 color slides and accompanying
audi()-(!assette tape
SOURCE: Print materials available
from Addison-Wesley Publishing Com­pany,
Innovative Division, 2725 Sand
Hill Road, Menlo Park, CA 94025
Slide/tape set available from Dr.
Thelma Harms, Frank Porter Graham
Child Development Center, 500 NCNB
Plaza, Chapel Hill, NC 27514
Also available free on loan from FNIC.
COST: Cook And Learn: A Child's
Cookbook - $9.50; Selected Recipe
Steps and Newsletters $17 .50;
Learning From Cooking Experiences -
$3.50; Cook And Learn Slide!fape and
Discussion Guide - $51.00 (each item
sold separately)
6
ABSTRACT: This comprehensive nutrition education program for
use with preschool and elementary children consists of four
separate components:
Cook And Learn: A Child's Cookbook - This pictorial cookbook
contains step-by-step instructions for 160 nutritious recipes chil­dren
can prepare. Each simple recipe makes just enough for a
single portion.
Selected Recipe Steps and Newsletters To Accompany "Cook And
Learn" - This component contains tear-out, ready-to-use, large
pictures for 50 favorite recipes from "Cook And Learn" and
sample newsletters to duplicate and send home to parents.
Learning From Cooking Experiences: A Teacher's Guide To
Accompany "Cook And Learn"- This book presents cooking as a
learning experience. It provides the teacher with a step-by-step
outline: (1) an aim, (2) an objective, (3) materials needed, (4)
procedures to follow, (5) follow-up, and (6) evaluations. The
section on fitting the cooking experiences to the children's abilities
gives advice on selecting recipes, making recipe cards, and
involving children in food preparation as early as 2 years of age.
Other sections are included on measurement, utensils and appli­ances
needed, and parent involvement. There is also a list of
questions for teachers to ask children to foster discussions that
broaden the learning experiences and an annotated list of children's
books about food and cooking.
Cook And Learn Slide/Tape and Discussion Guide- This 15-minute
slide/tape presentation illustrates teachers using the "Cook And
Learn" method with children in day care centers and public schools.
The discussion guide that accompanies the presentation has a series
of questions on key ideas to stimulate discussion about the method.
The complete script of the audio portion of the presentation, and
technical instructions, are included.
APPRAISAL: One relatively unique aspect of the "Cook And
Learn" program is the use of single-portion recipes to increase the
involvement of the individual child in the complete process of food
preparation in a classroom situation. Some recipes are less
specific than is desirable, and a few have not been revised fully for
single portion preparation.
All recipes in this book have been tested in the classroom by a
preschool teacher. A teacher or parent must assist the preschool
child with steps involved in certain recipes. Although some recipes
call for deep fat frying, no mention of appropriate safety precau­tions
is made, and it is questionable whether preschool children
should be involved in this process. The coordinated slide and tape
for staff training should be viewed in advance for suggestions on
adapting the method for use with the preschool child. The time it
takes to prepare the recipes is not indicated; pointers on ways to
fit the preparation into the classroom schedule might have been
helpful The sample content for newsletters to parents should be
helpful to teachers. Very good basic information on various topics
in nutrition education is included in the newsletter format. One
newsletter focuses on nutrition-related health problems in child­hood,
including iron-deficiency anemia. However, it does not
mention specific foods that are good sources of iron.
2 Early Childhood Nutrition Program, by
Jill Randell and Christine Olson.
Ithaca, NY: Division of Nutritional
Sciences, New York State College of
Human Ecology and New York State
College of Agriculture and Life
Sciences; 1979.
FORMAT: A three-part boxed kit
containing a 190-page lesson plan
book, and 52-page and 21-page
booklets
SOURCE: Distribution Center, Cornell
University, 7 Research Park, Ithaca,
NY 14850
COST: $20.00 for the complete kit.
Quantity discounts are available. Ad­ditional
Nutrition Activities booklets
may be purchased separately.
Also available free on loan from FNIC.
Parts are also available in Spanish.
3 Food •.. Early Choices: A Nutrition
Learning System for Early Childhood.
Rosemont, IL: National Dairy Coun­cil;
1979.
FORMAT: Boxed kit containing a
program overview, teacher's guides,
learning activity cards, a puppet, and
parent materials
SOURCE: Available from your local
Dairy Council or the National Dairy
Council, 6300 N. River Road,
Rosemont, IL 60018
COST: $45 for complete kit
ABSTRACT: This kit is a resource for integrating nutrition
education into preschool programs for 2- to 5-year olds. Parent
education receives special emphasis in the program materials.
The program consists of three main components described below.
Educator's Guide: Food Experiences for Young Children - This
190-page idea and resource book contains information on the how
and why of food and nutrition education programs. It includes
four activity sections plus recipes, ideas for puppets, songs, and
stories, and a section of annotated references and resources.
Nutrition Activities: Pre-schoolers and Parents - This activity
book is the companion book to the Educator's Guide. It includes
nutrition information sheets for parents and recipes and activities
for parents and children to do together in the home. It is
available as a set of ditto masters, either in English or Spanish, or
as a paper booklet, also in English or Spanish.
Early Childhood Educators: Nutrition Handbook - This 52-page
booklet of basic nutrition information, and specific information
about preschoolers' food habits, provides background for early
childhood educators and child care providers conducting programs
in nutrition.
An optional flip chart, Parents and Preschoolers: A Recipe for
Good Nutrition, is sold separately. It is reviewed in the training
aids section of this bibliography.
APPRAISAL: This excellent program provides young children
with varied and fun food experiences. The -material gives child
care staff and parents much useful information on nutrition and
the promotion of positive food practices. It is a colorful and
attractive presentation including graphics and varied print size
which add to its appeaL
ABSTRACT: This is an integrated nutrition learning system for
preschoolers, from 3 to 5 years old, which can be used to involve
children in a variety of food related experiences. A Program
Overview presents the rationale, describes all materials and activi­ties,
and relates the children's learning activities to the parent
materials. A Teacher's Guide provides information on food and
basic nutrition as well as on using the program. Twenty-two
Learning Activity Cards provide sequential nutrition lessons and
activities that use resource materials contained in the kit. Parent
Materials contain 18 take-home handouts corresponding to the
children's learning activities. Several resource materials complete
the program: a hand puppet that plays a central role in introducing
the activities and teaching the concepts, food playing cards, food
pictures, floor mat, a Growing Up poster, Where and How We Get
Our Food booklet, food puzzles, and a song record.
APPRAISAL: This is an excellent comprehensive program for
teaching nutrition to preschoolers. It is filled with practical
information and teaching aids. Teachers are given a step-by-step
program for nutrition education in an appealing format. The
approach and level of difficulty is suitable for young children.
Activities can be enjoyed repeatedly. Parent materials are master
copies and can be photocopied or mimeographed.
.. 7
4 Good Nutrition Is for Everybody, by
Priscilla Naworski. Y.allejo, CA:
Vallejo Unified School District; 1979.
FORMAT: 274-page curriculum guide
book, teacher's resource booklet, 30-
page cookbook, 15 teacher information
cards, set of 10 posters
SOURCE: Priscilla Naworski, Vallejo
City Unified School District, 211 Valle
Viste Avenue, Vallejo, CA 94590
COST: $7.00
8
ABSTRACT: This nutrition education program consists of four
components. (1) A Curriculum Guide For Nutrition Education
With Preschool Children - These lesson plans integrate nutrition
education into all areas of the preschool curriculum. The
curriculum guide is indexed according to preschool study units
such as personal identity, families, plants, and animals. Coloring
sheets, patterns for games and visual materials, and some parent
education take-home sheets are included. (2) Poems, Songs, and
Finger Plays - This teaching resource is a collection of songs,
poems, and finger plays to be used at language or circle time.
The collection is indexed by nutrition concept areas for easy
location of material (3) I Can Cook by Myself ••• With a Little
~ - Individual cooking recipes are illustrated in step-by-step
pictures in this cookbook. Recipes are indexed according to
degree of difficulty, dexterity skills, and ethnic origins. An
equipment list is included, as well as safety rules that can be
posted in the classroom. Each cookbook comes with a matching
set of ''Teacher Information Cards." Each card explains the
objective, procedure, and evaluation for each recipe. (4) Poster
set- The set consists of 10 black and white posters to accompany
Good Nutrition Is for Everybody.
APPRAJSAL: The lesson plans are well-integrated, attractively
presented, and have been developed at a level appropriate for the
preschooler in terms of both content and time required for lessons
and activities. The approach is positive and creative. It incorpo­rates
some time-tested ideas for activities and teaching aids and
introduces some that are original
---------------------
5 Good Nutrition: Try It, You'll Like It,
by Molly C. Garelick and E. Audrey
Clark. Northridge, CA: Northridge
Preschool Lab, California State Uni­versity;
Not dated.
FORMAT: Set of 50 cardboard sheets,
four booklets, and two filmstrips with
cassette tapes
SOURCE: Matador Book Store, Cali­fornia
State, California State Univer­sity
at Northridge, 18111 Nordhoff
Street, Northridge, CA 91330.
COST: $35.00
ABSTRACT: This is a comprehensive program designed to help
children age 3 to 8 develop nutritious food practices early in life.
It also includes a nutrition education component for parents and
child care staff. The package consists of six modules. Module I
provides two levels of instruments that can be used to assess the
nutrition knowledge of preschoolers and adults and also to
measure the effectiveness of nutrition education programs with
these groups. Module II consists of cardboard sheets that contain
50 food and nutrition classroom activities and games for teachers
to present to children. Order of presentation is flexible to allow
activities to be incorporated into the existing curriculum. Areas
emphasized in this module include (1) growing and preparing
foods, (2) developing cognitive skills, (3) promoting creative
expression and learning about science and health, and (4) observ­ing
holidays. Module III is a recipe book containing 86 recipes.
Each recipe has been tested for taste appeal and analyzed for its
nutritional value using a technique called the Index for Nutrient
Quality (INQ). Holiday and ethnic recipes are included. Primary
emphasis is on snacks- oriented toward or easily adapted to child­assisted
preparation. Module IV consists of two filmstrips and
audiocassettes which present nutrition concepts to young children.
In Wolfie Gets Hungry, the focus is on food acceptance. Puppet
characters, representing various ethnic backgrounds, introduce
Wolfie to several new foods from different cultures. I'm Hungry
is a cartoon filmstrip featuring Hungry, who, because of his poor
eating habits, is always hungry and lacks energy. Module V
suggests a variety of techniques for communicating nutrition
information to teachers and/or parents. Techniques range from
ideas for educational meetings and tasting parties to
bulletins/notices to be sent home. The U.S. Dietary Guidelines is
the basis for much of the information presented. Module VI
consists of patterns that can be duplicated and cut out and then
used in conjunction with some of Module Irs activities to
illustrate characters and objects. Two other audiovisuals,
Nutrition: Try It, You'll Like It and The Index of Nutritional
Quality: A Method for Identifying the Nourishing Aspects of
Foods, although not included in the kit, are appropriate for use in
conjunction with this program. These films are described in the
audiovisual section of this resource guide.
APPRAISAL: This program has many strengths. It is comprehen­sive,
uses attractive formatting, and has many creative and fun,
yet educational, activities for children. It also includes an
assessment and evaluation component. The flexibility with which
the activities can be used is an added advantage in a day care
center setting. The value of this program has been enhanced as a
result of pilot testing and subsequent revision .
..
9
6 Nutrient Density Nutrition Education
-A Nutrition Education Curricu:k'lm for
Grades K-1 and Teacher Training
Materials. Logan, UT: Department of
Nutrition and Food Sciences, Utah
State University; 1975.
FORMAT: Series of kits for various
grade levels and a kit containing
teacher training materials
SOURCE: Greg Robinson, Utah State
University Foundation, UMC 93,
Logan, UT 84322.
COST: $395 for complete curriculum
K-6; $136 for curriculum K-1, includ­ing
Teacher Training Materials. For
information on obtaining Teacher
Training Materials above, contact
Greg Robinson 800-453-2882. Prepay­ment
required for individual units,
payment in 30 days if ordering com­plete
set.
Also available free on loan from FNIC.
7 Nutrition Education - Choose Well Be
Well (A Curriculum Guide for Pre­school
and Kindergarten and A
Resource Manual for Preschoo Kin­dergarten,
and Elementary Teachers.
Sacramento, CA: California State
Department of Education; 1982.
FORMAT: 190-page curriculum book
and 39-page resource manual, soft-bound
-
SOURCE: Publications Sales, Cali­fornia
State Department of Education,
P.O. Box 271, Sacramento, CA 95802
COST: $3.75 (plus tax for California
residents) for curriculum guide; $2.25
(plus tax for California residents) for
resource manual
10
ABSTRACT: This series of kits introduces, explains, and
implements the concept of nutrient density, a technique for
assessing nutritional value of foods, as a nutrition education tool
The Teacher Training Materials kit contains an audiocassette and
instructional booklet on two topics. One topic, "Nutrition
Education: An Integrated Curriculum," introduces various curric­ulum
areas into which nutrition may be integrated. The other
topic, "Index of Nutritional Quality (INQ): Concept and
Applications," explains nutrient density as a teaching concept. A
second kit contains a nutrition curriculum unit specific to grades
K-1. Its core materials contain a teacher's manual, student's
skillbook, four nutrient function posters, and 129 full-color food
profile cards. Four basic concepts are covered in this unit:
understanding nutrition through an interest in a variety of foods,
the nutritional value of different foods, food groups, and the
relationship between nutrition and good health. Behavioral objec­tives
with lesson plans, activities, and an evaluation form are
included for each concept. Additional kits are available for
curricula 2-3 and 4-6.
APPRAISAL: All of the materials in the two kits reviewed here
are structured for presenting well-planned activities. The activ­ities
are an excellent means by which children can participate in
creative learning experiences about the value of specific foods and
about making wise food choices. Young children may not fully
understand the food profile cards, but should be able to learn to
distinguish between foods of high and low nutrient density. The
food profile cards are also a useful tool for teaching the concept of
nutrient density to adults. Many of the lessons, games, and
activities could be adapted for the older preschool child. An
educator unfamiliar with the nutrient density teaching concept
should pay particular attention to the teacher training materials.
ABSTRACT: Nutrition Education - Choose Well Be Well consists
of a series of curriculum guides and accompanying resource
manual It can be used to implement nutrition education at the
preschool through senior high school levels. The nutrition
education objectives and corresponding lesson plans are organized
into five topic areas: food choices, factors influencing food
choices, food-related careers, consumer competencies, and food
handling. The activities are designed to help children to reach
established performance levels for different grades as identified
in the Minimum Proficiency Levels for Nutrition Education in
California Schools. The curriculum guide for preschool and
kindergarten contains 12 information lessons, four open-ended
discussion lessons, and one values awareness lesson. The resource
manual provides background information to give teachers insight
into the lessons and to help teachers acquire the needed
competence for providing effective nutrition education.
Questions are included after each topic, allowing teachers to
check students', and their own, retention of key facts.
APPRAISAL: This curriculum and accompanying resource
manual provide a well-organized and comprehensive nutrition
education program for a child care setting. Among the many
strengths of the curriculum are its objective-based lesson plans;
its concise presentation and effective formatting of information;
and inclusion of worksheets, puzzles, and games with attractive
artwork to accompany the lessons. The suggested meal patterns
for preschool children are not consistent with the meal patterns
for the Child Care Food Program.
Aids for
Teaching
Caregivers
This section describes materials that can be used to teach nutrition
and education principles to child care center staff and day care
home providers or to parents. Nutrition education directed to child
care providers will motivate and better equip them to conduct food
and nutrition activities with children. Food service workers can
also benefit from nutrition education by learning to prepare more
attractive, varied, and nutritious meals. Parent education and
involvement in preschool food and nutrition activities are also
important objectives of nutrition education in child care. When
parents are knowledgeable about nutrition, they can more wisely
select the foods served at home and can support and reinforce
nutrition concepts taught at the center. Your center may want to
start parent education when the child is enrolled and reinforce this
education through such vehicles a~ newsletters, bulletin board
notices, parent conferences and workshops, and menu planning
committees that involve parents.
11 ...
...
8 ACE Child Care Food Program Cor­respondence
Course. Littleton, CO:
Arapahoe County Extension Service;
Not dated.
FORMAT:
workbook
120-page photocopied
SOURCE: Arapahoe County Nutrition
Program, 5334 South Prince Street,
Littleton, CO 80166
COST: $2.40
9 A Guide to Nutritive Value. Ithaca,
NY: Cornell Cooperative Extension,
Cornell University; 1982.
FORMAT: 2-page pamphlet
SOURCE: Distribution Center, 7 Re­search
Park, Cornell University,
Ithaca, NY 14850
COST: $.35 for single copy, quantity
discount available.
10 Calendar Keeper 1983 - A Record­keeping
System for Child Care Pro
viders. St. Paul, MN: Toys 'N Things
Press; Fifth edition 1983.
FORMAT: 9" x 12-1/2" 60-page calen­dar
(also available in larger size 11-
1/2" X 16")
SOURCE: Toys 'N Things Press, 906
North Dale Street, St. Paul, MN 55103
COST: 1983 edition $6.50 each, plus
$1.50 shipping and handling; 1984 edi­tion
$6.95 + $1.75 shipping and
handling; Discounts for quantities of
five or more.
1 2
ABSTRACT: This correspondence course designed for child care
providers covers the following topics: the development of good
food habits, food safety and sanitation, cooking with children,
food groups and nutrients, food budgeting, menu planning, and
food preparation and purchasing. Each chapter includes a list of
resources and supplementary materials for children and parents,
as well as a self-test to take and mail back before receiving the
next chapter. A certificate of completion is awarded for success­fully
completing three chapters within 1 year.
APPRAISAL: This correspondence course is an innovative idea
for presenting information on nutrition and other topics to child
care providers. The self-tests are good reviews of the informa­tion
provided in each chapter. The chapter texts are retained and
can become handy reference materials. Chapter presentations
are well-organized and easy to understand. Chapter 4, "Cooking
With Kids," is filled with useful projects, activities, and newslet­ters
for parents with young children.
ABSTRACT: The pamphlet unfolds into a chart that shows the
percentage of the U.S. Recommended Daily Allowance (U.S. RDA)
for various nutrients that can be obtained from some common
foods. An explanation of the U.S. RDA and an estimate of the
calorie and nutrient needs of individuals according to their age
and sex is also provided.
APPRAISAL: The chart on U.S. RDA of commonly consumed
foods would be a useful aid to child care staff in planning
nutritious meals. It could also be used as a nutrition education
vehicle aimed at parents of preschoolers. From the chart, it is
easy to spot foods which are rich in nutrients such as protein,
calcium, vitamins A and C, and riboflavin and thiamin.
ABSTRACT: The calendar keeper is a recordkeeping system in
calendar format designed specifically for family day care pro­viders.
A special larger edition is available for day care centers.
It contains forms for keeping income, expenses, attendance, and
other records. In addition to the recordkeeping charts, a nutrition
activity page is included for each month. It includes a variety of
USDA-approved menu and recipe suggestions, nutrition facts,
games, and fun ways to involve children in meal preparation.
APPRAISAL: Integration of nutrition education related informa­tion
enhances this day care business aid. Effective formatting
and artwork make the calendar very readable. The number of
servings a recipe yields is not always identified.
11 Child Nutrition and Health, by Bobbie
Hutchins. Hightstown, NJ: McGraw­Hill
Book Company; 1979.
FORMAT: 234-page teacher's manual
and 56-page workbook
SOURCE: McGraw-Hill Book Com­pany,
P.O. Box 402, Hightstown, NJ
08520
COST: $5.96 for teacher's manual and
$4.00 for workbook
12 Creative Food Experiences for Children,
by Mary T. Goodwin and Gerry Pollen.
Washington, DC: Center for Science
in the Public Interest; 1974.
FORMAT: 191-page book
SOURCE: Center for Science in the
Public Interest, 1755 ''S" Street, NW,
Washington, DC 20009
COST: $12.95 hard cover; $5.95 soft
cover
13 Feeding Management of a Child With a
Handicap - A Guide for Professionals.
Memphis, TN: University of Tennessee
Center for the Health Sciences, Child
Development Center; 1982.
FORMAT: 85-page book
SOURCE: University of Tennessee
Center for the Health Sciences, Child
Development Center, 711 Jefferson,
Memphis, TN 38105
COST: $4.00 per copy
ABSTRACT: Child Nutrition and Health has two components: a
teacher's manual and a companion workbook. The text gives a
basic understanding of the health and nutritional needs of children
from birth to adolescence. Topics addressed that are particularly
relevant to child care settings include the nutritional needs of
preschoolers and assessment of their health status, principles of
promoting positive food practices among preschoolers, meal and
snack planning, and principles of food safety and hygiene. Also
featured are food patterns for various ethnic groups and meal
planning for special occasions. Workbook sections correspond
with chapters and include discussion items, questions and answers,
and skill-building activities.
APPRAISAL: The well-written and comprehensive teacher's
manual is an excellent reference for child care staff on a broad
range of food - and nutrition-related topics. The attractive
format and the highlighting of sections are helpful to the reader.
The workbook would also be a useful aid in training child ca1 _
staff.
ABSTRACT: This book is designed as a resource for parents,
teachers, and caregivers of young children to use in teaching
children about food. The first two sections of the bo<* consist of
an introduction to nutrition concepts and a guide to involving
children in food experiences. The remaining sections consist of a
series of participatory activities, recipes, and a list of resources.
Activities are organized in some parts by food groups and in other
parts by academic subject area. Each activity is clearly
presented with an objective, list of materials needed, and proce­dures
to follow.
APPRAISAL: This complete text incorporates tips for teachers in
preparing for and conducting learning activities with food for
children. In addition to learning about food and nutrition, young
children may improve their motor skills and enhance their social
and emotional development by participating in the activities.
ABSTRACT: This book is designed for use by professionals
working with handicapped children. It deals specifically with
feeding problems of the handicapped child. The book examines
normal development and handicaps that affect feeding. Subject
areas related to feeding problems include social skills and be­havior;
intellect; physical development; nutrition; reflexes and
their feeding implications; and gross, fine, and oral motor skills.
Information is also provided on assessing and dealing with feeding
problems.
APPRAISAL: This material uses fairly technical terms and con­cepts
with regard to feeding the handicapped child. It would not
be suitable for most day care providers, but personnel of a center
for handicapped children should have sufficient background to use
it. The emphasis is on feeding rather than nutrition education
topics.
...
13
...
14 Feeding Your Child (1-5). Oklahoma
City, OK: Nutrition Division, Okla­homa
State Department of Health;
Not dated.
FORMAT: 11-page booklet
SOURCE: Nutrition Division, Maternal
and Child Health Services, Oklahoma
State Department of Health, P.O. Box
53551, Oklahoma City, OK 73152
COST: Single copy free; may be
reproduced if permission is requested
and appropriate credit is given to
Oklahoma State Department of Health.
15 Feeding Your Preschooler. Corvallis,
OR: Nutrition Graphics; 1981.
FORMAT: poster
SOURCE: Nutrition Graphics, 610
S.E. Chester, P .0. Box 1527, Corval­lis,
OR 97339
COST: $1.00
16 Food Before Six. Rosemont, IL: Na­tional
Dairy Council; 1982.
FORMA:r: 8-page pamphlet
SOURCE: National Dairy Council,
6300 North River Road, Rosemont, IL
60018
COST: $.20
17 Food for the Preschooler; Volumes I,
ll, and Ill. Olympia, WA: Department
of Social and Health Services; 1981.
FORMAT: Three booklets, 12 pages
each
SOURCE: Department of Social and
Health Services, Health Education,
Mailstop LB-12C, Olympia, WA 98504
COST: $.10 each; $.30 a set
14
ABSTRACT: This booklet provides general information and
advice about the nutritional needs and eating habits of preschool
children. It also includes tips on how parents can help their
children develop positive eating habits and maintain good health
through increasing the appeal and acceptability of nutritious
foods.
APPRAISAL: The ideas and food suggestions are relevant to pre­schoolers.
A handy chart recommends numbers of servings and
serving sizes. The emphasis is on offering small serving sizes.
This would be a good handout for day care home providers to give
to parents.
ABSTRACT: This four-color wall chart provides information on
the number and size of servings recommended from each of five
food groups (milk and milk products; fish, poultry, meat, and
beans; breads and cereals; fruit and vegetables; fats and sweets)
for preschoolers in two age groups, 1-3 and 4-6 years. The chart
also provides examples of specific foods that would fulfill these
requirements. Tips on how to select nutritious food in each group
are also presented. A section is included that identifies some
common feeding problems and gives suggestions on how to cope
with them.
APPRAISAL: This is very colorful and well-formatted wall chart.
Good sources of vitamins A and C are conveniently highlighted.
The tips on common feeding problems are brief and easy to
understand.
ABSTRACT: This booklet serves as a guide for parents in feeding
young children. It discusses the skills, habits, and temperament of
young children and how these might limit the development of
positive eating practices. It suggests the kinds and amounts of
food to serve preschoolers and how to cope with their eating
idiosyncrasies. A chart illustrates serving sizes for two age
groups, 2- to 3- and 4- to 6-year-olds.
APPRAISAL: This well-prepared pamphlet provides the reader
with an awareness and understanding of the eating behavior of
young children. It is a good handout to give to the parents of
preschoolers. It may also be useful to child care providers.
ABSTRACT: Three colorful booklets provide parents with brief,
simple advice for encouraging children to develop good eating
practices. Volume I discusses how a child's appetite may vary,
provides a daily food guide (with appropriate serving sizes),
explains a child's need for iron, and includes a list of iron sources.
Suggestions for mealtime atmosphere, practical utensils, finger
foods, and breakfast also are included. Volume n complements
the previous material with a discussion of food habits and
preferences, meal preparation with children, and snacks. Volume
ill offers short discussions of dental health, obesity, television
advertising, salt intake, and the USDA dietary guidelines.
APPRAISAL: This is an extremely well-written series which
gives complete and accurate information in an appealing format
on high quality paper. Readability is enhanced by variation in
print size.
18 Food for Your Child Ages 1-5: A
Guide for Parents. Raleigh, NC:
North Carolina Agricultural Extension
Service and North Carolina Depart­ment
of Human Resources; 1980.
FORMAT: 1 sheet, multifolded
SOURCE: Nutrition and Dietary Ser­vices
Branch, Division of Health Ser­vices,
P.O. Box 2091, Raleigh, NC
27602
COST: Single copy free. A self­addressed,
stamped envelope is
requested. May be reproduced.
Also available in Vietnamese and
Laotian.
19 Food Models and Food Models Guide
for Teachers and Other Leaders.
Rosemont, lL: National Dairy Coun­cil;
1977.
FORMAT: 146 models on 10 cards
and leader's guide booklet.
SOURCE: Local Dairy Councils, or
National Dairy Council, 6300 North
River Road, Rosemont, IL 60018
COST: Prices vary in different areas;
contact your local Dairy Council or
the National Dairy Council at above
address.
20 Food, Nutrition, and the Young Child,
by J. Endres and R. Rockwell. St.
Louis, MO: C.V. Mosby Company;
1980.
FORMAT: 312-page text (paperback)
SOURCE: C.V. Mosby Company, 11830
Westline Industrial Drive, St. Louis,
MO 63141
COST: $13.95 plus state sales tax
Also available free on loan from FNIC.
ABSTRACT: Reasons for and descriptions of eating behaviors
such as food jags, rituals, dislikes, and small appetites are
provided for parents. As a way to encourage good food habits,
parents are urged to make eating a pleasant experience for the
child. A daily food guide displays recommended number and size
of servings from each of the Basic Four food groups for 1- to 3-
year-olds and 3- to 5-year-olds.
APPRAISAL: Children's individual needs, the importance of per­mitting
them to make choices about food, and the desirability of
keeping sweets low in the diet are emphasized effectively. The
material is presented in an attractive, well-organized format.
ABSTRACT: The food models are life-size full color photographs
of foods commonly eaten. They are on varnished heavy card stock
and are in exact portion size. On the back of each food model the
following information is listed: name, weight, and measure of the
food stated in household and metric terms, nutrient composition,
and contribution to the U.S. Recommended Daily Allowances
(U.S. RDA) and the National Research Council Recommended
Dietary Allowances (RDA). The guide explains the difference
between the U.S. RDA and the RDA. The guide provides infor­mation
on general use of the food models with preschool children
and gives a few suggested learning activities for this age group.
Results of testing the food pictures with preschoolers and third
graders are included in the guide.
APPRAISAL: The food models are a very useful tool for teaching
young children to identify foods. They can be used for activities
in which children are asked to pick out appropriate food choices.
The guide has a helpful section on use of the models with
preschoolers. The models are very durable and any surface soil
can be wiped off with a cloth.
ABSTRACT: This text presents the basic concepts of food and
nutrition for young children. Oriented specifically to child care
providers, the text is divided into three sections: nutrition, food
service management, and nutrition education. It details the
particular nutritional needs of infants and preschoolers and
includes a chapter on involving parents in nutrition education.
APPRAISAL: The text is comprehensive, and its style is clear and
not overly technical This book would serve as an excellent
general reference for child care providers or as a text for training
providers and food service personnel
..
15
21 Foods for Toddlers and Preschoolers.
by Sarah Hinton, Diane Kerwin, and
Barbara Mann. Raleigh, NC: North
Carolina Agricultural Extension Ser­vice,
A & T and North Carolina State
Universities; 1981.
FORMAT: 12-page flipchart
SOURCE: Nutrition and Dietary Ser­vices
Branch, Division of Health Ser­vices,
P.O. Box 2091, Raleigh, NC
27602
COST: Single copy will be loaned to
State agencies as supplies permit.
Also available free on loan from FNIC.
22 Help Your Child Join the Cavity-Free
Generation. Minneapolis, MN: Nutri­tion
Department, General Mills, Inc.;
Not dated.
FORMAT: 11-page booklet
SOURCE: Nutrition Department,
General Mills, Inc., Department 45,
P .0. Box 1112, Minneapolis, MN 55440
COST: $ .50 per copy
23 Make Eating a Pleasure. Rochester,
MN: Child Care Resource and Refer­ral,
Inc.; Not dated.
FORMAT: 3-page pamphlet
SOURCE: Child Care Resource and
Referral, Inc., 1312 N.W. 7th St., Suite
H, Rochester, MN 55901
COST: $.20 (one copy only) plus self­addressed
stamped envelope.
24 Making Mealtime a Happy Time for
Preschoolers - A Guide for Teachers.
Sacramento, CA: California State
Department of Education; 1982.
FORMAT: 12-page booklet
SOURCE: California Nutrition Educa­tion
and Training Program, California
State Department of Education,
Sacramento, CA 95814
COST: Single copies free; may be
reproduced if credit is given to Cali­fornia
State Department of Education.
16
ABSTRACT: Colorful drawings of children and food illustrate
the brief text which provides information both for promoting good
food habits and for helping children with eating problems, such as
food jags, food rituals, and food dislikes. Tips on how to make
eating and mealtimes pleasant experiences for children are
included. Reminders cover serving sizes, food consistency,
special eating utensils, and mealtime environment. Drawings of
foods emphasize children's food preferences, the number of serv­ings
needed from each of the basic four food groups, and
nutritious snacks. The table-top flipchart design allows instruc­tors
to read from the back while the class views the front.
APPRAISAL: This flipchart emphasizes meeting special food
needs of children and suggests ways to provide pleasant eating
experiences in a warm and positive manner. Colorful, appealing
illustrations include children from various ethnic backgrounds.
Text is directed to parents but may be adapted for use with child
care staff.
ABSTRACT: This booklet presents an overview of the cause-and­effect
relationship between eating patterns and cavity formation.
It also discusses techniques for maintaining dental health.
APPRAISAL: An easily understandable explanation of the causes
of, and methods of preventing, tooth decay is presented in this
booklet. It also effectively links nutritious, well-balanced meals
and snacks with dental health. The booklet would be a useful
handout on dental health to give to parents.
ABSTRACT: This is a handout with tips on providing positive
eating experiences for children that will in turn help them develop
good eating habits and attitudes. The pamphlet gives a few
pointers on menu planning, premeal activities and preparation,
seating arrangements at the table, and serving food. Ways to
encourage children to try a new food are outlined.
APPRAISAL: This handout gives some concisely worded pointers
on desirable practices to follow when serving young children. It is
useful for the child care provider, preschool teacher, and parent.
The list of "do's and don't's" related to encouraging a child to try
new foods is helpfuL
ABSTRACT: This booklet contains practical suggestions on
improving the mealtime environment for preschoolers. It includes
a premeal checklist plus mealtime suggestions on introducing new
foods, socialization, dealing with special circumstances, and ways
to include children in meal preparation.
APPRAISAL: The premeal checklist provides helpful hints for
creating a positive mealtime environment. All the mealtime
suggestions are simply stated, easy to understand, and practical
This is a handy guide for food service personnel and parents as well
as child care providers.
25 Meal Planning for Young Children
Ages 1-6: New Ideas for Building
Little Appetites. Minneapolis, MN:
Nutrition Department, General Mills,
Inc.; Not dated.
FORMAT: 20-page booklet
SOURCE: Nutrition Department,
General Mills, Inc., Department 45,
P .0. Box 1112, Minneapolis, MN
55440
COST: $ .50 per copy
26 Nourishing and Nurturing Two-Year­Olds:
A Program for Parents and
Caregiver~ by Hannah Dusto, Chris­tine
Olson, and Jennifer Birckmayer.
Ithaca, NY: New York State College
of Human Ecology, Cornell University;
1982.
FORMAT: Five 1-hour modules with
leader's guide booklet and fact sheets;
7-minute slide show with script.
SOURCE: Distribution Center, 7
Research Park, Cornell University,
Ithaca, NY 14850
COST: $22.00 (discounts available for
large quantities); additional sets of the
five fact sheets can be ordered at
$1.75 per set.
27 Nutrition and All That Jazz: A Nutri­tion
Handbook for Preschool Teachers
and How To Avoid, ''Eat It ... It's Good
for You": A Parents' Handbook of
Nutrition Awareness and Activities for
Preschooler~ by Madalaine Pugliese.
Boston, MA: Simmons College; Not
dated.
FORMAT: 41-page and 25-page
booklets
SOURCE: Available free on loan from
FNIC.
May be reproduced if credit is given.
Also available in Spanish and Chinese.
ABSTRACT: This is a pamphlet oriented to parents that discusses
factors and techniques for encouraging positive food practices and
experiences. It provides information on children's eating patterns,
behavior, and skill development.
APPRAISAL: The information included is very useful to parents,
readily understandable, and presented in a positive manner. Al­though
the print is small, the booklet is easy to read.
ABSTRACT: This is a program for teaching care providers and
parents how to meet the nutritional needs of 2-year-old children
while fostering good eating habits. It consists of a 7-minute slide
show with script, Nourishing and Nurturing Two-Year-Olds, and
five 1-hour modules with leader's guides and reproducible fact
sheets for distribution. Supplemental materials illustrate and
reemphasize information from each module. The module subjects
include: "Two-Year-Olds: What Are They Like?," "Nutrition and
Growth," "Eating and Developing," ''Environments for Eating," and
"Creating Food Experiences."
APPRAISAL: This is a well-organized and presented program kit.
The information is basic, practical, and complete with regard. to
supporting a nutritious diet and fostering good eating habits in
toddlers.
ABSTRACT: This is a set of two nutrition handbooks:
Nutrition and All That Jazz -A preschool teachers' handbook that
explains the necessity for early childhood nutrition education.
Activities are grouped into five areas: science, language
arts/reading readiness, mathematics, social studies, and art. Les­son
plans list applicable concepts or topics for discussion, sug­gested
activities, background information, and enrichment
activities. Suggestions for field trips, tasting parties, parent
involvement, and cooking ideas are also provided. A resource list
includes both Spanish and English materials.
How To Avoid, "Eat It ... It's Good for You" - This parents'
handbook complements the concepts and activities in the
teachers' handbook. It focuses on the importance of early
childhood nutrition education, proper nutrition, and consumer
product information. Learning activities, snack suggestions,
resource materials, and recipes are included.
APPRAISAL: The preschool teachers' handbook introduces some
basic nutrition education concepts, issues, and background infor­mation,
but is not comprehensive. The parents' handbook is
designed to supplement the preschool teachers' handbook although
it can be used alone. The organization and presentation of both
handbooks are easy to follow.
17 ...
28 Nutrition and the Handicapped, by
Nancy S. Wellman, Sheah Rarback,
Lea Gwaltney Basch, and Shan
Biesman-Simons. Miami, FL: Florida
International University, School of
Technology, and Florida Department
of Education; 1982.
FORMAT: 40-page book
SOURCE: NET Program, State of
Florida, Department of :t:ducation, #2
Executive Building, Tallahassee, FL
32301
COST: Free. Material can be repro­duced
if credit is given to the Florida
Department of Education and Florida
International University.
Also available free on loan from FNIC.
29 Nutrition Education and Food Service
Management: A Guide for Day Care
Personnel; Vol 1 - English, Vol 2 -
Spanish, by Vivian D. Morris, et al
Upper Montclair, NJ: Life Skills Cen­ter,
Department of Home Economics,
Montclair State College; 1980.
FORMAT: 214-page book
SOURCE: Life Skills Center, Depart­ment
of Home Economics, Montclair
State College, Upper Montclair, NJ
07043
COST: $2.30 each.
Also available free on loan from FNIC.
Vol 1 is in English; Vol 2 is in Spanish.
30 Nutrition in Infancy and Childhood, by
Peggy L. Pipes, R.D., M.P.H. St.
Louis, MO: C.V. Mosby Company;
1977.
FORMAT: 205-page book
SOURCE: C.V. Mosby Company,
11830 West Line Industrial Dr., St.
Louis, MO 63141
COST: $13.95
18
ABSTRACT: This book contains information and practical sug­gestions
for preventing or treating common nutrition problems of
handicapped children. The handbook also contains nutrition infor­mation.
A list of recommended books dealing with general
nutrition and feeding skill development is included.
APPRAISAL: This is recommended as a quick reference hand­book.
It includes a helpful checklist of warning signs of poor
nutrition. A variety of common nutrition problems associated
with handicapped children is discussed clearly and succinctly.
The book can be easily reproduced. Food suggestions are
included.
ABSTRACT: This book is designed to be used by all day care
staff. It is divided into four sections: "Basic Nutrition,"
"Nutrition Education Activities for Children," "Food Service Man­agement,"
and "Parent Involvement." In addition, seasonal and
ethnic cycle menus are provided, along with recipes for many of
the foods specified in the menus. In Volume 1 (English edition)
annotated bibliographies are given at the end of each section, and
a general bibliography is included at the end. In Volume 2
(Spanish edition) a general bibliography is included at the end. A
nutrition glossary is provided in the appendix of both volumes.
APPRAISAL: This resource is packed with helpful information
that child care staff can apply in implementing both nutrition
education and food service. Strengths of this book include its
comprehensiveness and sensitivity to different cultures.
ABSTRACT: This textbook deals with the growth, health,
feeding, nutrition, and special food-related problems of infants
and children. Chapters 1-4 present a review of nutrition in
growth and development. The remaining chapters address the
development of eating behavior. They also provide suggestions
for preventing or resolving problems with food intake of infants
and children, including feeding concerns with developmentally
delayed children.
APPRAISAL: This comprehensive and well-written text is an
excellent reference. However, the detail with which topics are
treated and the use of technical terms make it appropriate
primarily for child care providers who have had prior training in
nutritional science.
31 Parents and Preschoolers - A Recipe
for Good Nutrition, by Jill Randell and
Christine Olson. Ithaca, NY: Division
of Nutritional Sciences, Cornell
University; 1979.
FORMAT: 15-page flipchart, 11" x 17"
SOURCE: Distribution Center, 7 Re­search
Park, Cornell University,
Ithaca, NY 14853
COST: $6.00 per copy. Contact source
for bulk rates. Reproduction can be
made if credit is given to Cornell
University, Division of Nutritional
Sciences. Part of the ''Early Child­hood
Nutrition Program."
Also available free on loan from FNIC.
Includes Spanish translation.
32 Smell, Touch, Listen, Look - Kids
Learn, Kids CookJ Menomonie, WI:
University of Wisconsin -Stout; 1980.
FORMAT: 36-page booklet
SOURCE: NET Program, Department
of Public Instruction, 125 S. Webster
St., Box 7841, Madison, WI 53707
COST: Single copy free while supply
lasts. Can be reproduced if credit is
given to University of Wisconsin
-Stout.
33 Snack Fac~ NIH Publication No. 81-
1680. Bethesda, MD: National Insti­tute
of Dental Research; 1981.
FORMAT: 1 sheet, multifolded
SOURCE: National Institute of
Health, National Institute of Dental
Research, Building 31, Room 2C34,
Bethesda, MD 20205
COST: Single copy free
ABSTRACT: This flipchart consists of black and white photo­graphs
organized into three sections: "Why Is Nutrition Impor­tant?,"
"How Are Food Habits Formed?," and "What Can Parents Do
To Help a Child Develop Good Eating Habits?" On the back side
are printed discussion questions and answers that the instructor
can use. Messages include: feed children nutritionally sound,
small, attractive meals; encourage them to eat by praising them
rather than by forcing food and tempting them with rewards; limit
sweets and avoid too much salt; and be aware that children's food
preferences may be swayed by television commercials. It points
out that children enjoy food more if they help prepare it, and if
someone sits with them while they eat.
APPRAISAL: While the questions and answers are primarily
intended as a nutrition education aid for parents of preschoolers,
the attractive photographs could also be used to stimulate discus­sion
of good nutrition among preschoolers themselves. Large
print size aids in reading the text. On page 6, clarification may
be needed that the recommended serving size of 2-3 ounces of
meat applies more to adults than to young children.
ABSTRACT: This booklet explains how nutrition concepts can be
integrated into preschool activities. It gives methods and tech­niques
for teaching nutrition to preschool children and ideas on
how food service personnel, teachers, and parents ca.n cooperate
in teaching nutrition. It discusses the importance of meal
patterns, includes mealtime tips, and also provides a sample
lesson plan with an objective for each activity.
APPRAISAL: This booklet contains a potpourri of subjects and
activities that can easily be incorporated into a nutrition educa­tion
workshop. Some day care providers may want to consult
nutrition fact references as well. Suggested criteria for evalu­ating
preschool materials are included. A sample lesson plan
adapts activities to three levels of complexity based on age: easy
(2J'ear-olds), moderate (3-to 4-year-olds), advanced (5 years and
older). The Child Care Food Program fact sheet is outdated.
ABSTRACT: The effects of sugary snacks on teeth are explained
in this glossy, multicolored flyer for children. Topics include how
sugars damage teeth and how to guard against tooth decay.
Fanciful drawings of foods illustrate the lists of suggested snack
foods from the Basic Four food groups.
APPRAISAL: This is a colorful presentation of the relationship
of sugary snack foods to tooth decay. The text's large print size
and headings aid in reading. It opens up to a list of suggested
snacks that can be posted in the kitchen or elsewhere as a handy
reminder.
.. 19
34 Snacks. Oklahoma City, OK: Nutri­tion
•• Division, State Department of
Health; 1980.
FORMAT: 1-page flyer
SOURCE: Nutrition Division, Mater­nal
and Child Health Services, Okla­homa
State Department of Health,
P.O. Box 53551, Oklahoma City,
OK 73152
COST: Single copy free; may be
reproduced if permission is requested
and appropriate credit is given to
Oklahoma State Department of
Health.
35 To Mom and Dad -A Primer on Feeding
the Preschooler, by Joanne Ikeda.
Richmond, CA: Agricultural Sciences
Publications; 1980.
FORMAT: 8-page booklet
SOURCE: Agricultural Sciences Pub­lications,
1422 Harbour Way South,
Richmond, CA 94804
COST: $1.00
Also available in Spanish.
36 What To Feed My Child. Sacramento,
CA: California Department of Health
Services; Not dated.
FORMAT: 1 sheet, multifolded
SOURCE: WIC Supplemental Food
Section, California Department of
Health Services, 1220 ''S" Street,
Sacramento, CA 95814
COST: Single copy free. Camera­ready
copy available.
Also available in Spanish and Vietnam­ese.
20
ABSTRACT: This flyer provides suggestions for serving nutritious
snacks. Snacks are categorized into groups: juicy, smooth, really
hungry, thirsty, and crunchy. A cereal snack recipe is included as
well as a list of snacks to avoid.
APPRAISAL: The flyer encourages selecting snacks, many of
which are very familiar, from the four food groups. It contains a
caution about sugary foods.
ABSTRACT: This booklet provides general information to parents
about the eating habits of younger children. In addition to tips for
dealing with various food acceptance and eating problems, the
booklet includes a daily food guide and worksheet that parents can
use to help assess whether or not their child is eating a balanced
diet.
APPRAISAL: A good overview of parents' responsibility for
establishing good eating habits in their preschoolers is provided.
The tips are presented in a positive manner. The daily food guide
may be somewhat conservative in its recommendations. It recom­mends
three rather than the accepted four or more daily servings
from the breads/cereals group and the fruits/vegetables group.
ABSTRACT: A food guide chart for parents lists a few repre­sentative
foods from six food groups. The recommended number
of servings and serving sizes for each food group are given for
three age groups: the 1-year-old, the 2- to 3-year-old, and the 4-
to 5-year-old. Space is provided to record a child's intake from
each food group for comparison. A sample menu for each of the
three age groups translates the nutrition information into three
meals and two snacks. Additional text describes the transition
from bottle to cup, the importance of exercise, the distinction
between normal and abnormal food habits, and growth and appe­tite
expectations.
APPRAISAL: This is an attractive and well-organized resource.
The multiracial illustrations are especially appealing.
Lesson Plans
for Teaching
Children
The materials described in this section are lesson plans and
curricula that caregivers can use in teaching children about food
and nutrition. They present nutrition education objectives with
corresponding activities. Many of the lesson plans integrate
nutrition education into other areas of early childhood education
such as language arts, math, science, social studies, art, and music.
Some of the lesson plans are designed to be followed in sequence,
while others can be used flexibly. In some cases an evaluation
component may also be included.
... 21
..
37 A Preschool Nutrition Education Cur­riculum.
Tallahassee, FL: Florida De­partment
of Education; 1981.
FORMAT: 123-page book, 19-page
booklet, and a folder of reproducible
newsletters.
SOURCE: Education Products Distri­bution,
Florida Department of Educa­tion,
B-1 0-A Collins Building,
Tallahassee, FL 32301
COST: $4.75 for Florida residents and
$5.50 for others.
Also available free on loan from FNIC.
38 Cooking With Preschoolers: Guide­lines
for Organizing an Educational
Cooking Program for Preschoolers.
Martinez, CA: Contra Costa County
Preschool Nutrition Education Project;
1981.
FORMAT: 70-page book
SOURCE: Contra Costa County
Preschool Nutrition Education Project,
1111 Ward Street, Martinez, CA
94553
COST: $5.00 plus $1.00 for postage
and handling.
39 Exploring Foods With Young Children:
A Recipe for Nutrition Education.
Tallahassee, FL: Florida Department
of Education; Not dated.
FORMAT: 44-page book
SOURCE: Education Products Distri­bution,
Florida Department of Educa­tion,
B-10-A Collins Building,
Tallahassee, FL 32301
COST: $.45 for each copy; copies may
be reproduced if credit is given to the
Florida State Department of Educa­tion.
22
ABSTRACT: This curriculum is one part of a sequential program
to teach nutrition to children from preschool through grade 12.
The preschool curriculum provides an introduction to concepts
which will be repeated and built upon in later grades. The
primary emphasis in the lessons is on learning concepts about food
through sensory experiences. Included in the curriculum is a
separate booklet, A Guide to Nutrition Education for the Pre­school
Teacher, which addresses the topics of nutrition, children,
teaching nutrition to young children, cooking, field trips, and
involving parents. A set of 10 one-page letters describing
classroom nutrition activities, to be reproduced and sent home to
parents, is also included.
APPRAISAL: The publication has an exceptionally good format
with variety in type that contributes to a clear presentation of a
plan for teaching nutrition. The level of word complexity, or
professional language, used in the explanations of the plan makes
the material most appropriate to preschool teachers who have had
specialized study in nutrition and education. However, the games
and suggested resources will be useful to all persons who are
involved in planning nutrition education activities for the pre­school
child. The accompanying guidebook has basic pointers for
working with 3- and 4-year-old children that will be helpful to
child care providers.
ABSTRACT: This handbook provides guidelines for organizing an
educational cooking program for preschoolers. Subjects include
planning cooking projects, organizing equipment and workspace,
conducting cooking activities, extending nutrition education
beyond cooking activities, and involving parents. Recipes have
been field-tested by preschool teachers.
APPRAISAL: This well-organized handbook gives comprehensive
guidelines for all steps involved in conducting cooking projects
with preschool children and provides useful follow-up checklists.
A helpful chart listing skills children can accomplish at the
different age levels from 2-4 years of age is included.
ABSTRACT: Preschool and early elementary teachers can use
this book to integrate nutrition education into the existing cur­riculum.
Experiences and activities in the book suggest ways for
children to select nutritious foods for well-balanced diets at an
early age. Additionally, the food and nutrition activities are
meant to aid in the development of motor skills and in the
acquisition of basic skills in English, math, science, and the arts,
and to enhance the self-worth of young children. Each activity
specifies objectives, procedures, materials, and new words to be
learned. Evaluation of nutrition education and ways to involve
parents in activities are discussed briefly. Appendixes describe
snack ideas and program resources in the community.
APPRAISAL: This guide includes a creative and generally well­rounded
set of nutrition education objectives and activities that
one may want to complement with food hygiene and food safety
objectives. This guide is written in a concise manner using a
chart format. The material in this guide would enhance, and
could be easily incorporated into, any preschool education pro­gram.
40 Exploring Foods Workbook, by Ethel
Spencer and Jolene Cambell,
illustrated by Kathy Blake. Baltimore,
MD: Preventive Medicine Administra­tion,
Department of Health and
Mental Hygiene; 1981.
FORMAT: 63-page workbook
SOURCE: Only available free on loan
from FNIC.
May be reproduced if credit is given to
authors.
41 Florida Nutrition Education- A Basic
Skills Approach: Kindergarten, by Ann
H. Atkinson and Jodee L. Dorsey. Tal­lahassee,
FL: Florida Department of
Education; 1981.
FORMAT: 44-page booklet
SOURCE: Educational Products Dis­tribution,
Florida Department of Edu­cation,
Tallahassee, FL 32301
COST: $1.30
Also available free on loan from FNIC.
42 Food Adventures for Children, by Dee
Anne S. Vonde and Jo Beck. Redondo
Beach, CA: Plycon Press; 1980.
FORMAT: 94-page book
SOURCE: Plycon Press, P .0. Box 220,
Redondo Beach, CA 90277
COST: $6.95
Also available free on loan from FNIC.
ABSTRACT: This illustrated workbook presents activities for
children aged 2-5 based on 22 lessons, each focusing on a different
food. The food lessons are grouped into the following sections:
underground vegetables, stem vegetables, leaf vegetables, flowers,
seed vegetables, fruit, milk and dairy products, and eggs. At the
beginning of each section, a list of different foods is provided,
along with suggested ways to introduce these foods to children.
APPRAISAL: This two-color publication is well organized and
presented and has a multitude of illustrations.' Each of the foods
is introduced to the children in a way that allows them to exercise
the five senses. Lessons generally use the same look, touch,
listen, smell, and taste format and do not have to be presented in
sequence. Activities can be structured to the age, attention span,
and experiences of the children.
ABSTRACT: This set of 10 activities is designed to teach nutri­tion
while developing skills in reading, writing, math, and science.
Topics addressed include the distinction between food and nonfood
items, food and its relation to growth, water (its function and
sources), fruits and vegetables, familiar plant and animal food
sources, and preparation of meals. Each lesson is based on a
selected nutrition concept, states a purpose and/or expected
student outcome, and provides brief background material for the
teacher, a list of materials and resources needed, and a step-by­step
description of how to conduct each activity. Student hand­out/
worksheet masters and answer keys are provided. A 25-item
picture test on nutrition concepts is included.
APPRAISAL: This is a well-organized and presented series of
activities in a lesson plan format. Many activities are designed in
such a way that the time spent on them can be adjusted according
to the needs of the group. The scope and difficulty are appropri­ate
for older preschoolers. Some lessons have a list of follow-up
activities and supplementary resources. Each lesson clearly
identifies which academic subject area is being reinforced.
ABSTRACT: This book is designed to encourage and to aid
teachers, parents, and food service workers to help young children
explore food and to stimulate children's interest in nutrition. The
book is divided into two sections. Part I provides background
information for the teacher and parent on nutrition and on
approaches to teaching the young child about food and its
preparation. Part II presents organized activities that involve the
child in food preparation and cooking. For each activity, ingredi­ents,
equipment, and steps in food preparation are illustrated, and
behavioral objectives for the child are identified. Objectives
stress the development of sensory and motor skills. Sample cycle
menus for lunches and snacks are also provided.
APPRAISAL: Much useful information is contained in Part I,
although the lack of subheadings to highlight sections detracts
from its readability. An important contribution of this book is its
discussion of ways to promote positive food practices based on
principles of child psychology. A few of the suggestions in the
cycle menu fall short of the requirements of the USDA meal
patterns for the Child Care Food Program •
..
23
43
..
Food for Growth: An In-Home Nutri­tion
Education Curriculum for Pre­schoolers,
by Jenny Golay, translated
by Karin Foreman. Santa Rosa, CA:
Community Child Care Council of
Sonoma County; 1981.
FORMAT: 40-page book of lesson
plans, patterns, and activity sheets
SOURCE: Community Child Care
Council, 1030 Second Street, Santa
Rosa, CA 95405
COST: $13.25
Also available free on loan from FNIC.
Also available in Spanish.
44 Food for Little People. Berkeley, CA:
City of Berkeley, Department of Pub­lic
Health and Berkeley Unified School
District; 1973.
FORMAT: 30-page booklet
SOURCE: City of Berkeley, Depart­ment
of Health and Human Services,
2180 Milbia Street, Berkeley, CA
94704
COST: $2.00 plus $.50 postage
Also available free on loan from FNIC.
45 Food Service and Nutrition Education
Manual Designed for Use by Child Day
Care Personnel. Blacksburg, VA:
Cooperative Extension Service, De­partment
of Human Nutrition and
Foods, Virginia Polytechnic Institute
and State University; 1979.
FORMAT: 231-page book
SOURCE: Extension Division, Virginia
Polytechnic Institute and State
University, Blacksburg, VA 24061 or
Virginia State Department of Educa­tion,
School Food Service, 6th Street,
Richmond, VA 22316
COST: $7.50 including postage.
Manual can be reproduced if credit is
given to Cooperative Extension Ser­vice,
Department of Human Nutrition
and Foods, Virginia Polytechnic Insti­tute
and State University.
24
ABSTRACT: This nutrition education curriculum is designed for
use with preschoolers primarily in a home environment, although
it also can be used in a preschool center. Fifteen lesson themes
address topics such as food cleanliness, TV advertising, the Basic
Four food groups, mealtime atmosphere, and preventing food
waste. Each lesson integrates several learning concepts and lists
the objectives (for children and adults), materials/resources
needed, procedures, and follow-up activities that reinforce lesson
concepts. Activities suggested include stories, songs, finger
plays, games, art projects, snacks, gardening, and field trips. The
nutrition lessons are integrated with several academic subject
areas including health, science, art, social studies, language, and
math.
APPRAISAL: A strength of this curriculum is its integration of
the lesson plans with several academic subject areas. Activities
in one lesson can be used individually or combined together. This
flexibility in the lessons allows the activities to be tailored to the
interests and developmental needs of preschoolers and to the time
available.
ABSTRACT: Teachers, parents, and day care center workers
prepared this booklet about snacks and ways to help children learn
about food. The booklet includes suggestions and recipes for
snacks, plans for simple group activities to help children learn
about food, two favorite stories, and a section on other resources
for ideas about food activities for young children.
APPRAISAL: The recipes and snacking ideas are creative and
nutritious. Recipes, however, often do not include serving sizes.
Projects, short stories, and activities are well chosen. It
promotes good food habits by suggesting trying new foods and
foods served in various ways. No mention is made of kitchen and
food safety principles.
ABSTRACT: This comprehensive manual for day care personnel is
intended for use by child care providers in centers and family day
care homes, as well as food service personnel The manual covers
basic nutrition, food service, developing feeding skills, nutrition
education, and parent involvement. A section on organizing a
child care workshop is also included. The nutrition education
section provides lesson plans, recipes, stories, and numerous
games and activities.
APPRAISAL: This is a useful resource with good basic nutrition
information and varied nutrition education activities. The intro­duction
to the section on nutrition education contains a statement
that there is a wide range of ability between 2- and 4-year-olds.
It also indicates that some of the behavioral objectives are geared
for certain ages. However, no information is included to assist
the day care staff in selecting appropriate activities for specific
ages. The suggested "Meal Pattern for Young Children" differs
from the Child Care Food Program requirements. Therefore,
Food and Nutrition Service, USDA, publications should be referred
to for information on requirements of kinds and serving sizes of
foods. In the same manner, the 9th Edition, 1980, of the
Recommended Dietary Allowances, National Research Council,
has a chart of nutrient RDAs that supersedes the 1973 chart on
page 145 of this manual
f
'
46 Learning About Your Oral Health -A
Prevention- Oriented School Program:
Preschool Chicago, IL: Bureau of
Health Education and Audiovisual Ser­vices,
American Dental Association;
1982.
FORMAT: 51-page plan
SOURCE: Bureau of Health Education
and Audiovisual Services, American
Dental Association, 211 E. Chicago
Avenue, Chicago, IL 60611.
COST: $7.50 each; 10-49 copies are
$6.75 each
47 Living and Teaching Nutrition: A Cur­riculum
for Child Care Staff and
Parents. College Park, MD: Head
Start Bi-state Training Office, Uni­versity
of Maryland; 1982.
FORMAT: 120-page book and 55-page
leader's guide booklet, paperback
SOURCE: HeadStartBi-BtateTraining
Office, West Education Annex,
University of Maryland, College Park,
MD 20742
COST: $12.50, includes postage and
handling.
Also available free on loan from FNIC.
48 Nutrition Education Evaluation Instru­ments
- Preschool: A. Nutrition
Knowledge Test for Nursery and
Kindergarten; B. Knowledge Test in
Nutrition for Early Childhood; ,S
Nutrition Attitude Instrument for Pre­school
University Park, P A: Pennsyl­vania
State University; 1980.
FORMAT: Three test booklets, 95 pages
total
SOURCE: Nutrition Information and
Resource Center, Pennsylvania State
University, University Park, PA 16802
COST: $3 for each test or $9 for all
three. Prepayment requested.
ABSTRACT: Five lessons about oral health introduce preschool
children to the importance of teeth, dental hygiene, diet and
nutrition, visiting the dentist, and safety and first aid. A glossary
for teachers and some supplementary resource materials for the
lessons are provided, such as flannel board punchouts, plastic
glove-type handpuppets with a puppet show script, and reproduc­tion
masters designed for photocopy or mimeograph machines.
Activities encourage parents' involvement with their children's
dental health.
APPRAISAL: This is a comprehensive unit on oral health. The
lesson on healthy food choices shows the relationship of sugary
and nonsugary foods to dental health. Lessons are easy to use.
The time spent on each lesson can be varied depending on the
abilities of the children participating.
ABSTRACT: This curriculum guide is designed for child care
staff and parents. It provides information and activities to meet
the goals and objectives of each of 12 workshops, whose topics
include the U.S. Dietary Goals, fruits and vegetables, economical
nutrition, meal planning and service, dental health, and nutrition
for special needs (underweight, overweight, and handicapped).
Other sections offer cooking experiences for children, nutrition
activities, and parent education and involvement ideas. Each
section lists one goal, objectives, activities, resources, and sup­plementary
material An accompanying leader's guide provides
workshop handouts, points for discussion, setup procedures, and
sources of audiovisual materials.
APPRAISAL: Information is thorough and detailed. It may be
most useful to care providers who are already experienced in
nutrition education. The leader's guide provides needed organiza­tion
and directions for using the curriculum's information and
activities. Estimated timeframes for completing an activity are
helpful
ABSTRACT: These nutrition evaluation instruments were
developed to assess the nutrition knowledge and attitudes of
preschoolers and kindergarteners before and after they are taught
nutrition using Nutrition in a Changing World: A Curriculum for
Preschool (item number 52 in this resource guide). Each test has
a reproducible student test booklet and instructions for admin­istering
the test and interpreting the scores. Each test consists of
a series of questions read by the test administrator. The student
response booklet gives five picture "answers" for each question,
from which to choose the correct one.
APPRAISAL: These tests represent some of the most appropri­ate
evaluation tools currently available and could be easily
adapted for use with other curricula. The test, in itself, could
become a learning experience for preschoolers. The tests can be
quickly and easily administered and scored. Pictures are all hand
drawn and, in most instances, the object can be identified easily.
However, there could be instances in which clarification by the
test administrator might be needed.
...
25
49 Nutrition
Children:
Memphis,
Tennessee
Tennessee
1980.
...
Education for Retarded
A Program for Teachers.
Tennessee: University of
and Nashville, Tennessee:
Department of Education;
FORMAT: 181-page book
SOURCE: University of Tennessee
Child Development Center, Depart­ment
of Nutrition, 711 Jefferson
Street, Memphis, TN 38105
COST: $13.00 plus $1.00 for postage
and handling. May be reproduced pro­vided
credit is given to University of
Tennessee Child Development Center.
50 Nutrition Education Instruction Plan -
Preschool, Frances Andrews, Jo
Cunningham, Jean Skinner, Carol Q.
Shreve, and Sandra Shepherd. Knox­ville,
TN: University of Tennessee;
1982.
FORMAT: 102-page book
SOURCE: Tennessee State Depart­ment
of Education, 133 Cordell Hull
Building, Nashville, TN 37219
COST: Limited single copies available
free; can be reproduced if credit is
given to the University of Tennessee.
51 Nutrition Handbook for Family Day
Care Home Providers -Ideas and Sug­gestions,
by Thora Runyan and Lynn
Graham. Ames, lA: Iowa State Uni­versity
Research Foundation; 1980.
FORMAT: 65 pages, spiral bound
SOURCE: Child Development Training
Program, Richards House, Iowa State
University, Ames, lA 50011
COST: $2.50 prepaid
Also available free on loan from FNIC.
26
ABSTRACT: This book consists of two parts. The first is a
summary of a project designed to study nutrition education for
retarded children. The second part is a teacher's guide comprised
of a curriculum and an evaluation for the curriculum. The ''Basic
Four food group" approach is used to teach nutrition. The
curriculum is not designed for preschool age children.
APPRAISAL: The series of lessons and activities can be adapted
to teaching at the preschool level There are many good questions
for child and teacher dialogue. Test procedures for the oral
response evaluation component are specific. The written format
for the instructional program is helpful, and the content is
presented in a sequential manner that can be easily followed.
Activity sheets can be reproduced.
ABSTRACT: This curriculum is the preschool level of a sequen­tial
framework for nutrition education. Topics covered are
divided into two levels: beginning and advanced ·preschool
Within each section are specific topics and corresponding objec­tives,
vocabulary lists, teacher's information, activities, assess­ment,
and resources. A glossary and an evaluation tool for
assessing books, films, and posters are included.
APPRAISAL: One noteworthy aspect of the instruction plan is
the designation of activities for beginning and advanced pre­schoolers.
Many inexpensive activities are included. The back­ground
information on nutrition included with the various topics is
very helpful for a teacher to have at hand as part of the material
ABSTRACT: This guide for day care providers is designed to help
preschool children learn about foods, gain new skills in working
with food, and develop positive attitudes about a variety of foods.
Each lesson is based on a concept about food or nutrition and
includes a statement of learning objectives. Background informa­tion
is provided and appropriate activities are suggested. Direc­tions
for 26 simple recipes indicate steps to be performed by the
providers and those to be done by the children.
APPRAISAL: Each lesson outline provides a good framework and
basic background information for conducting a learning session.
Suggested ideas and activities are given to implement each lesson
concept, but the care provider is responsible for supplying the
materials and determining procedures for carrying them out.
52 Nutrition in a Changing World, by
Ellen S. Marbach, Martha Plass, and
Lily O'Connell. University Park, PA:
College of Human Development, The
Pennsylvania State University; 1978.
FORMAT: 352-page book
SOURCE: Brigham Young University
Press, Provo, UT 84602
COST: $9.00
Also available free on loan from FNIC.
53 Nutrition Notebook: Lesson Plans for
Preschool Teachers, by Nancy
Chapman, Gail Menapace, and Sandra
Smith. Lewisburg, PA: Central
Susquehanna Intermediate Unit Pre­school
Program; 1981.
FORMAT: 255-page workbook
SOURCE: Central Susquehanna Inter­mediate
Unit Preschool Program, Box
213, Lewisburg, PA 17837
COST: $15.00 plus postage ($2.54
firstclass; $0.86 book rate) prepaid;
may be reproduced if credit is given to
Central Susquehanna Intermediate
Unit Preschool Program.
54 Snack Adventure~ by Susan Smith,
Susan Treb, and Barbara Wolfe. Chip­pewa
Falls, WI: Cooperative Educa­tional
Service Agency #6; 1981.
FORMAT: 125-page spiral-bound book
SOURCE: Available free on loan from
FNIC.
May be reproduced if appropriate
credit is given to Wisconsin
Department of Public Instruction and
Cooperative Educational Services
Agency #6.
ABSTRACT: This curriculum was developed for teachers to in­struct
children ages 3-5. The 29 units are designed to help the
child become an informed nutrition consumer, a critical selector
of foods, and a wise snacker. The child is taught to enjoy and feel
good about foods, and taught the relationship between food and
health. Each unit contains a rationale, objectives, and suggested
activities. Assessment tests are provided. Supplemental nutrition
information in each unit includes nutrients, their sources and
functions, good snacking foods, and the importance of variety.
APPRAISAL: This well-organized and structured curriculum
integrates several subject areas with nutrition, e.g., math as a
part of cooking experiences and social studies in multicultural
food preparations. The rationale and objectives of each unit are
clearly stated. Whenever provided, notes in the left margin
further clarify and supplement information for an activity.
Children will learn through sensory and participatory experiences.
Unit subject matter ranges from usual topics, such as the Basic
Four food groups, to those seen less often, such as nutritious
snacks from vending machines and influences of TV advertising.
ABSTRACT: Lesson plans for teachers of preschool children are
divided into five sections: Fall, Holidays, Winter, Spring, and
Summer. Each lesson contains several seasonally appropriate
activities. Three teacher-directed and three home activities are
provided in each lesson. The appendices include a vocabulary list,
supplemental classroom activities, nutritious snack suggestions
with recipes, nutrient information, daily food guides for children,
safety rules for food preparation, and a glossary.
APPRAISAL: Both the teacher-directed and the home activities
are tailored to the skills of preschoolers of various ages by using
three levels of complexity. A timeframe for completing each
activity is useful in assisting teachers to fit these activities into
their daily lessons. The evaluation section for each activity is a
handy feedback tool and message reinforcer. The number and
sizes of servings in the bread and cereal group of the recom­mended
daily food guide for preschoolers are adequate but not
optimaL Also, the older preschooler may have the need and
appetite for more than the 3 ounces of meat or meat alternate
per day suggested in the food guide.
ABSTRACT: This curriculum guide was developed to provide basic
concepts in nutrition education through snack preparation. It
provides learning activities for developing skills in the general
areas of vocabulary, language, life skills, cognitive skills, art, and
music. Materials and ideas from a number of sources form a set
of 10 activity units, each focusing on preparation of one particu­lar
type of snack food. Each of the 10 units includes an
introduction, recipe, learning experiences, resources, and a
Fridge-0-Gram newsletter for use as a communication tool with
parents.
APPRAISAL: The introduction gives a good explanation of the
importance of nutrition education in forming good snacking
habits. Sections of the curriculum guide are well organized for
ease of use by the teacher. The guide gives pointers on adapting
the activities to the developmental level of each child. Drawings
included are suitable for reproduction.
.. 27
55 The Mustard Seed- A Nutrition Ed­ucation
Curriculum .Guide for
Preschoolers and Kindergartener~ by
Theresa Wong, Rozane Moon, Cheer­field
Wong. San Francisco, CA:
Chinatown Community Children's Cen­ter;
1980.
FORMAT: 206-page softbound book
SOURCE: Chinatown Community
Children's Center, 979 Clay Street,
San Francisco, CA 94108
COST: $19.95 for schools and insti­tutions;
$16.95 for individuals
Also available in Chinese.
56 Using Food Experiences To Reinforce
Academic Objective~ by Thelma
Harms and Deborah Reid Cryer.
Chapel Hill, NC: University of North
Carolina; 1980.
FORMAT: 108-page manual
SOURCE: Available free on loan from
FNIC.
May be reproduced if authors are
given appropriate credit.
28
ABSTRACT: This nutrition education curriculum guide for
children 3 to 5 years of age is divided into seven color-coded
categories: creative activities, flannel graph stories, games,
puppet shows, cooking activities and recipes, songs, and a
resource list. The curriculum is designed to be implemented over
a period of 1 to 2 years. Each activity is keyed to nutrition
learning objectives and to the skills that it reinforces. An
objective, optimal group size, time and materials required,
procedure, and suggested enrichment activities are listed for each
activity. Patterns for games and activities are printed on heavy­duty
paper. Songs and stories appear with Chinese translations.
A complementary material for the curriculum is the illustrated
cookbook, Little Chef, which is listed in the nutrition activities
section of this resource guide.
APPRAISAL: This is a very well-organized and comprehensive
curriculum. The coordinated activities are carefully outlined in
terms of materials and procedures. A helpful introduction to
flannelboard storytelling is included. The bilingual presentation in
Chinese and English makes the guide useful in the Chinese­American
community. The curriculum was field-tested and
evaluated over a 3-year period with results indicating the program
is effective for teachers, students, and parents.
ABSTRACT: This manual is designed to help educators integrate
classroom objectives with principles of good nutrition through
activities involving food. It is divided into five academic subject
areas: healthful living, math, reading and language, science, and
social studies. Each subject area has activities at three levels of
difficulty for three age groups: preschool- kindergarten, grades 1
- 3, and grades 4 - 6. The reading and language section has an
annotated bibliography of picture book stories about foods.
APPRAISAL: The participatory experiences are creative and
easily implemented. Integrating the food activities into academic
subjects increases opportunities for nutrition education.
Food and
Nutrition
Activities for
Teaching
Children
This section describes a variety of activities that can aid in
teaching young children about food and nutrition. Often the more
entertaining and engaging an activity, the more educational it is.
Some of the nutrition activities in this section are in the form of
story books, songs, games, puzzles, puppets, food models, or
coloring books. Other materials in this section give suggestions on
how to involve young children in food preparation. If children
participate in preparing the foods being served they often are more
willing to accept these foods. Involving children in activities such
as peeling, mashing, mixing, and stirring foods can also enhance the
development of their motor skills. Remember to take safety
precautions when conducting food preparation and cooking activi­ties
with young children. ...
29
57 A Special Picture C~book, by Freida
Reed Steed. Lawrence, KS: H &: H
Enterprises, Inc.; 1977.
FORMAT: 108-page spiral-bound book
SOURCE: H &: H Enterprises, Inc.,
Box 1070, Lawrence, KS 66044
C<l;T: $6.75 + $2.50 postage (prepaid
order or institutional purchase order)
58 Child Center Nutrition Handbook, by
Jean Fraser, Joyce Farkas, and
Deborah Stimmel Cleveland, OH:
Cleveland State University; 1980.
FORMAT: 20-page booklet
SOURCE: Susan Kotris, 4041 W. 160th
Street, Cleveland, OH 44135
C<l;T: $2.60
59 Crunchy Bananas - And Other Great
Recipes Kids Can Cook, by Barbara
Wilms. Salt Lake City, UT: Sagamore
Books, a division of Peregrine Smith,
Inc.; 1975.
FORMAT: 111-page soft-bound book
SOURCE: Out of print; only available
free on loan from FNIC.
60 Flannelboard Stories, Puppet Stories -
Stories for Nutrition Education. Row­land
Heights, CA: Rowland Unified
School District; Not dated.
FORMAT: 60-page book
SOURCE: Rowland Unified School
District, Food Services Department,
1830 Nogales Street, Rowland Heights,
CA 91748
C<l;T: $4.00
30
ABSTRACT: This cookbook is intended for use by preschool or
handicapped children or persons unable to read. The pictures
show step-by-step instructions for various recipes, enabling
anyone to cook under supervision.
APPRAISAL: This is a unique presentation of recipes and
instructions through pictures. Detailed guidelines cover measure­ment
techniques, using equipment, sanitation, and safe food
handling. Large pictures make instructions easy to follow. Some
recipes are high in sugar.
ABSTRACT: This handbook consists of a compilation of food and
nutrition activities for children ages 24>. Activities are organized
into three age groups to suit general developmental levels of
children. Food activities for 2-year-olds use all five senses to
explore fruits and vegetables through color, texture, size, shape,
and taste. Activities, games, songs, and finger plays for 3-1/2 to
4-1/2-year-olds focus on vegetables - categorizing, identifying,
preparing, and tasting. Activities for children 4-1/2 to 6 years old
emphasize a wide variety of foods and include tasting parties,
recipe preparation, projects, puzzles, songs, and games. Sample
daily schedules for the two older groups illustrate how nutrition
learning activities can be integrated into an entire day's activi­ties.
APPRAISAL: Activities suggested in this handbook are varied
and creative. The order of presenting activities within an age
group is flexible. The presentation is attractive and uses quality
paper. Food activities are most useful as supplemental materials
to an existing food and nutrition education curriculum.
ABSTRACT: An introduction discusses cooking with children 2-8
years old integrating cooking with building vocabulary, math,
science, reading, and art skills. Seventy-six simple recipes are
aimed at building knowledge and motor skills. Tips are included
for making each recipe activity safe and enjoyable. Children
learn about different food groups and the origin of foods as they
participate in food preparation activities. The nutritious recipes
use a variety of foods and are grouped into food groups. All food
supplies and equipment are listed.
APPRAISAL: This cookbook provides enjoyable learning experi­ences
for young children. The integration of cooking with other
academic subject matter is beneficial Instructions are clear and
easy to follow. Preparatory activities for the teacher are
minimal and are kept simple. These recipes provide an opportu­nity
to discuss with children the importance of nutritious foods
and how to select them.
ABSTRACT: Scripts and simple black and white patterns for
flannelboard characters or puppet stories cover the following
topics: mealtime manners, dental health, the farmer, the food
truck driver, the storekeeper, family members, food, food
customs, balanced diet, and healthy snacks. Discussion questions
are included at the end of some stories.
APPRAISAL: This book contains freehand-drawn patterns which
can be easily reproduced to make the characters and puppets for
flannelboard stories. A major asset of this material is the
informative nutrition messages conveyed in the short stories.
This is a useful handbook for the adept flannelboard user.
61 Food Fun With Foodella. Pierre, SD:
Child and Adult Nutrition Services,
Division of Elementary and Secondary
Education; 1975.
FORMAT: 57-page workbook
SOURCE: Child and Adult Nutrition
Services, Division of Elementary and
Secondary Education, Kneip Building,
Pierre, SD 57501
COST: Single copies free. Can be
reproduced if credit is given to Child
and Adult Services, Division of Ele­mentary
and Secondary Education,
South Dakota.
62 Food Is Good, Books I - VL Yakima,
WA: The Yakima Home Economics
Association; 1973-1981.
FORMAT: Set of six illustrated story
booklets, 12-16 pages each
SOURCE: The Yakima Home Eco­nomics
Association, P.O. Box 2424,
Yakima, WA 98907
COST: $. 75 each; $4.00 for complete
set of six
Also available in Spanish.
63 Fun With Foods Coloring Book. Den­ver,
CO: American School Food Ser­vice
Association; 1970.
FORMAT: 16-page coloring book
SOURCE: American School Food Ser­vice
Association, 4101 E. Iliff, Denver,
co 80222
COST: $.95 for each copy; $8.40 for 10
copies; $31.90 for 50 copies
ABSTRACT: This workbook takes children on a food adventure
with Foodella, the elephant. The Basic Four food groups are the
basis for instruction. Other information includes: trying new
foods, meal planning, healthy food habits and food safety, differ­ent
forms of food, food and eating manners, and foods from
foreign countries. Word games and other activities involve the
children with the story line and teach them to understand the
relationship between food knowledge and maintaining healthy
bodies.
APPRAISAL: This workbook is appropriate for use by teachers in
conducting nutrition activities with young children. It is also a
good guide to use when holding group discussions with children
about food and nutrition.
ABSTRACT: This series of six illustrated story booklets written
in rhyming verse features Kim and his friends. Each story focuses
on a different nutrition concept related to food and health. A
question and activities page at the end of each booklet provides
additional reinforcement of the nutrition messages. Book I - Kim
Likes To Eat introduces the Basic Four food groups and the
importance of eating a variety of foods. Book II- Food Helps Kim
Grow teaches that food is needed for growth and good health.
Book ill - Kim Remembers To Wash focuses on the importance of
cleanliness. Book IV - Kim Helps Care for Food presents basic
food handling principles for the proper care and storage of food.
Book V - Kim's Heart tells how exercise and eating a variety of
foods help develop a healthy heart. Book VI - Kim's Teeth
emphasizes the importance of diet, brushing, flossing, and regular
visits to the dentist to maintain good dental health.
APPRAISAL: The simple story lines, rhyming verse, and illus­trated
ethnic characters are cleverly presented and will appeal to
young children. The questions and activities included in each
booklet are referenced to specific pages in the story and provide
an excellent supplement for enhancing the nutrition message.
ABSTRACT: This coloring book introduces basic nutrition con­cepts
and food groups and shows the agricultural sources of some
common foods.
APPRAISAL: Children should enjoy this activity book. Two of
the activities (a crossword puzzle and game) and a few terms are
too advanced for preschoolers, but the pictures to color would be
suitable. The small amount of text that accompanies the pictures
can be read to the preschoolers.
... 31
64 Good Food To Eat Coloring Book, Tom­my
and .-Toni Teeth Coloring Book,
Have a Happy Smile Poster. Minne­apolis,
MN: General Mills, Inc.; 1979.
FORMAT: Two coloring books, 3 pages
each; 11" by 17" color poster
SOURCE: Nutrition Department, Gen­eral
Mills, Inc., Department 45, P .0.
Box 1112, Minneapolis, MN 55440
COST: Poster $.35 a copy, coloring
books $.40 per set (5 copies per set)
Also available in Spanish.
65 Humpty Dumpty Was an Egg, by
Joanne Ikeda and Linda Garcia. Rich­mond,
CA: Agricultural Sciences Pub­lications;
1979.
FORMAT: 16-page booklet
SOURCE: Agricultural Sciences Publi­cations,
1422 Harbour Way South,
Richmond, CA 94804
COST: $1.75 per copy
66 Let's Taste Fruits and Vegetables, by
Priscilla Naworski. Vallejo, CA:
Vallejo Unified School District; 1978.
FORMAT: 103-page book
SOURCE: Priscilla Naworski, 321
Wallace Ave., Vallejo, CA 94590
COST: $6.50
32
ABSTRACT: The two coloring books may be appropriately used
for activities related to teaching nutrition and dental health,
provided that the short nutrition messages are read to pre­schoolers.
The color poster stresses the Basic Four food groups
and good dental hygiene.
APPRAISAL: These materials are well done and are useful for
teaching purposes. The poster is very colorful and would serve as
a good basis for a discussion on the basic food groups and care of
teeth.
ABSTRACT: This booklet provides teachers with five different
lessons stressing food and water for life, food for growth, food for
energy, food sources, and trying new foods. Each lesson has
activities emphasizing a particular food concept. A 2-week-cycle
snack menu with several recipes and suggestions for parental
involvement with projects is provided.
APPRAISAL: Activities are appropriate for preschoolers and are
a major component of the lesson content. These activities will
foster an enthusiastic and adventuresome attitude for trying and
learning about many different kinds of foods.
ABSTRACT: This collection of activities is designed to
encourage preschool children to identify, handle, and taste fruits
and vegetables. It provides historical background, nutrition
information, stories, activities, and other suggested resources for
64 food items. Activities may be integrated into art, science,
reading, writing, spelling, or music studies. Coloring sheet
masters with a drawing of each food item can be used to take
nutrition information home to parents. "Munch Bunch" stickers
are provided as rewards to encourage children to taste new
vegetables or fruits. A table of contents alphabetizes the fruits
and vegetables. A Curriculum Area Index groups activities into
art, science, and holiday celebrations.
APPRAISAL: This material is well presented and organized in a
simple manner and is a good resource tool for encouraging young
children to eat more fruits and vegetables.
67 Little Chef, ·by Theresa Wong, Rozane
Moon, and Cheerfield Wong. San
Francisco, CA: Chinatown Com­munity
Children's Center; 1980.
68
FORMAT: 83-page book
SOURCE: Chinatown Community
Children's Center, 979 Clay St., San
Francisco, CA 94108
COST: $4.50
Also available in Chinese.
More Than Graham Crackers: Nutri­tion
Education and Food Preparation
With Young Children, by Nancy Wana­maker,
Kristin Hearn, and Sherrill
Richarz. Washington, DC: National
Association for the Education of
Young Children; 1979.
FORMAT: 100-page soft-bound book
SOURCE: National Association for the
Education of Young Children, 1834
Connecticut Ave., N.W., Washington,
DC 20009
COST: $4.25 postage included
69 Nutribird Hand Puppets. Chicago, lL:
The American Dietetic Association;
1979.
FORMAT: four plastic-bag hand pup­pets
SOURCE: The American Dietetic As­sociation,
430 N. Michigan Avenue,
Chicago, lL 60611
COST: Set of four costs $1.00; 10 sets
for $9.00; 50 sets for $40.00
ABSTRACT: This book is designed primarily for use with pre­schoolers
and young children, ages 2-1/2 to 6 years. Topics
include food preparation and cooking experiences, supplementary
nutrition information, wise food choices, social interaction,
language skills, motor development, and safe food handling. A
series of ethnic recipes provides individual step-by-step direction
cards with simple illustrations. The cookbook also includes a
section on how to start a cooking center in a preschool. China­town
Community Children's Center has also developed a cur­riculum
guide, The Mustard Seed, which is listed in the lesson
plans section of this resource guide.
APPRAISAL: This cookbook is different from most books for
young children in that it features a number of ethnic recipes of
many cultures. A variety of foods are utilized which will
introduce new foods to children of differing cultural and ethnic
backgrounds. The recipes are printed on cards of bright-colored
heavy paper with hand lettering that is a good size for easy
reading. The pages are secured in a loose-leaf style notebook.
Nutritious snack ideas provide new variations on old-time
favorites.
ABSTRACT: This book instructs the educator in involving young
children in food preparation and provides appropriate recipes and
suggested activities for reinforcing sound nutrition concepts.
Recipes are organized into the Basic Four food groups, with
supporting activities given with each recipe and for each chapter.
Recipes from different cultures are included. Other sections
include a chapter on "junk food" and one on food and nutrition
resources, ''Beyond the Kitchen Cupboard."
APPRAISAL: This book is an invaluable aid for teaching nutrition
to young children. Simple and logical organization guides the
educator in all aspects of nutrition education, from basic nutrition
information to planning activities based on objectives and skills to
be developed. Songs, games, and other reinforcing activities make
for an enjoyable learning experience for children. Appealing,
creative, and nutritious recipes introduce children to new foods and
different cultures.
ABSTRACT: This set of four hand puppets, made from plastic
bags, can be used to illustrate the four food groups in activities.
APPRAISAL: These inexpensive and colorful puppet characters
should appeal to young children. They can be used as props by
both children and adults to stimulate talks about the contributions
of different foods to a total diet.
...
33
...
70 Nutrition Comes Alive - Munch With
Munch, by Susan Kay Nelson. Ithaca,
NY: Cooperative Extension, Division
of Nutritional Sciences, Cornell
University; 1980.
FORMAT: Kindergarten kit: booklet,
leader's guide, and audiocassette
SOURCE: Available free on loan from
FNIC.
May be reproduced if credit is given to
author.
71 Pep Up Your Prime Time. Chicago, IL:
American Dietetic Association; 1980.
FORMAT: 12-piece cardboard puzzle
SOURCE: The American Dietetic Asso­ciation,
430 N. Michigan Avenue,
Chicago, IL 60611
COST: $2.50 each for 4 or less; set of
5 for $11.00; set of 10 for $21.00
(prices subject to change)
72 Picture Recipes for Beginning Cooks,
by Ethel Spencer and Jolene Cambell,
illustrated by Kathy Blake. Baltimore,
MD: Preventive Medicine Adminis­tration,
Department of Health and
Mental Hygiene; Not dated.
FORMAT: 104 cards
SOURCE: Available free on loan from
FNIC.
May be reproduced if credit is given to
authors.
34
ABSTRACT: This kit for kindergarteners is one part of the
Nutrition Comes Alive series, an eight~ox set of activities for
grades K-6 and a special box for food service personnel It
includes a story on audiocassette, an accompanying text, a
teacher's guide, and four sections of children's activity sheets.
Each section contains an introductory activity. The activities
focus on several nutrition concepts, including the importance of a
variety of nutritious foods, their purpose, and their benefits. The
activities can be integrated into an existing curriculum for music
and art, language arts, fitness, math, and social studies. Activi­ties
that require advance preparations are identified. The
teacher's guide contains background information that may be used
in conjunction with the lesson. The kit contains master copies to
make dittos or photocopies for the entire class.
APPRAISAL: The kit of activities provides an excellent means
for reinforcing the nutrition concepts introduced in the "Munch
With Munch" story. Because activities can be integrated into
other academic subject areas, preschoolers can apply nutrition to
other areas of learning.
ABSTRACT: A 12-piece cardboard puzzle showing Nutribird and
similar characters representing the four food groups.
APPRAISAL: Characters will appeal to children but will require
teacher guidance to impart a nutrition message. The card board
is not very heavy; it may not hold up if used repeatedly.
ABSTRACT: Picture recipes, presented in black and white on 5"
x 8" cards, were developed to provide positive food experiences
for young children 2-1/2 to 6 years old. The eight field-tested
recipes use no words. Instead, the instructions are a sequential
set of simplified pictures. Teacher's instruction cards are pro­vided
for each recipe as an activity guide, and they identify some
basic nutrition concepts to be learned. Activities introduce
sanitation and safety in food preparation. Several activities allow
for family involvement. Most of the recipes use fruits and/or
vegetables and emphasize nutritious snacks.
APPRAISAL: Because the simple recipes and activities allow
total child participation and can be completed without much
frustration or help, they encourage visual communication and
motor skills development. The brief notes on the teacher's
instruction card are helpful
73 The Nutribird Growth Chart. Chicago,
IL: American Dietetic Association;
1979.
FORMAT: 1-page foldchart to hang on
wall
SOURCE: The American Dietetic Asso­ciation,
430 N. Michigan Avenue,
Chicago, IL 60611
COST: $1.25 single copy; 10 for
$11.25; 50 for $50.00
74 The Thing the Professor Forgot. Nu­trition
Department, General Mills,
Inc.; Not dated.
FORMAT: 18-page coloring/story book
SOURCE: Nutrition Department,
General Mills,. Inc., Department 45,
P .0. Box 1112, Minneapolis, MN 55440
COST: $.45 per copy
75 The Tooth Chicken. Chicago, IL:
American Dental Association, Bureau
of Health Education and Audiovisual
Services; Not dated.
FORMAT: 16-page story book
SOURCE: American DentalAssociation,
Bureau of Health Education and
Audiovisual Services, 211 East
Chicago Avenue, Chicago, lL 60611
COST: $1.25
76 The Very Hungry Caterpillar, by Eric
Carle. Cleveland, OH: William Col­lins
and World Publishing Company,
Inc.; Not dated.
FORMAT: 22-page book
SOURCE: Available free on loan from
FNIC.
ABSTRACT: This growth chart, to be attached to a wall for
measuring children's heights, is marked in both inches and centi­meters.
Nutribird and friends illustrate the Basic Four food
groups with a brief nutrition message.
APPRAISAL: Characters are appealing and colorfuL The nutri­tion
messages are intended for older children, but preschoolers
can appreciate the pictures with teacher guidance. Measuring
begins at 36 inches; therefore, it may need adaptation for use
with very young children.
ABSTRACT: A coloring book and story in which Professor
Oonoose Q. Eckwoose teaches his simple but important nutrition
message to children. In addition to illustrating the story's action,
the pictures to color include foods from each food group.
APPRAISAL: The story and nutrition message concerning various
food groups are clear and concise. The story can be read quickly
to preschoolers, and the children will enjoy coloring the pictures.
ABSTRACT: This story book describes the investigation by an
animal character, the Tooth Chicken, of snack food and candy
wrappers found in the barnyard. The result is a lesson in good
food habits and nutritious snacks. This book is the print version of
the film The Barnyard Snacker. Refer to the film review in the
audiovisual section of this resource guide.
APPRAISAL: This story has an imaginative, entertaining, and
humorous approach to the topic of snacking behavior. Information
on preferable foods for snacks and desirability of eating a
balanced selection of foods at regular intervals is incorporated
into the story effectively. The wording provides opportunities for
the teacher or parent who reads the story to give emphases that
will make a lively presentation.
ABSTRACT: This fairy tale integrates nutrition education with
math, biology, and general education. The story encourages the
consumption of a variety of food but discourages the consumption
of too much food, and too much of the wrong kinds of food. It is
directed to very young children.
APPRAISAL: This entertaining story allows children to identify
and count the variety of food items and learn the days of the
week. The general science lesson makes a complete package.
The varying nutritive value of the foods mentioned in the story
can provide a basis for discussion.
35
..
77 Vegetable Magic: A Preschool and
Nutrition Education Source Book, by
Michele Palmer and Arlene Edmonds,
M.S., R.D., illustrations by Penny
Guerin. Storrs, CT: CNETP Publi­cations,
Department of Nutritional
Sciences, University of Connecticut;
1981.
FORMAT: 40-page book
SOURCE: CNETP Publications, Depart­ment
of Nutritional Sciences,
University of Connecticut, U-17,
Storrs, CT 06268.
Cost: $7.95 including postage and
handling.
Also available free on loan from FNIC.
May be reproduced if credit is given.
78 What's Cooking, Kids?, by Bena Kallick
and Carol Hunsicker, illustrations by
Deborah Dixler. Fairfield, CT:
Teachers' Center at Fairfield, Inc.;
1981.
FORMAT: 5-page booklet
SOURCE: Teachers'
Children's Museum at
Meadowbrook Road,
06430
Center and
Fairfield, 224
Fairfield, CT
COST: $4.00 plus $.50 for postage
36
ABSTRACT: This resource book is designed primarily for
preschool teachers and home day care providers. The book
proposes five ways of exploring vegetables with children. Read-A­Story
suggests discussion ideas for seven vegetable-related
storybooks. Grow-A-Plant gives instructions for vegetable growing
activities. Take-A-Trip lists places to visit that grow, sell, and
prepare vegetables, with ideas on what to look for and what to ask.
Play-A-Game offers simple games that stimulate imagination and
learning. Eat-A-Treat presents easy ways to prepare and enjoy
vegetables. Nutrition tips are included with each section.
APPRAISAL: Activities in this creatively presented resource book
will help young children to become more knowledgeable about
vegetables and to think about them in a positive way. Suggested
activities to conduct with children are creative, fun, and varied.
The book is colorful and attractively illustrated. The print is large,
and the format makes the book easy to use.
ABSTRACT: This booklet contains illustrated recipes which
chUdren can follow to make chicken vegetable soup, stir fried
vegetables, hot chocolate, pancakes, spaghetti sauce, noodles,
three-bean salad, and cookies.
APPRAISAL: Instructions for preparing eight food items are
clearly presented. This cookbook provides a nutritious selection of
recipes and ingredients. Teachers and caregivers must provide
their own discussion of kitchen and food safety principles. Some
recipes involve cutting and frying foods, which may be appropriate
only for older children.
Audiovisuals
for Teaching
Children and
Caregivers
Materials described in this section include films, filmstrips, audio-cassettes,
slides, and videocassettes. Audiovisuals are an effective
way to introduce or reinforce nutrition concepts and to add variety
to a nutrition education program. Some of the audiovisuals listed
here are designed to appeal to young children, some are useful in
providing training for adults, and some will appeal simultaneously
to both audiences. In selecting audiovisuals for use in your
nutrition education program, consider the length of the material in
relation to the attention span of your audience. We recommend
that you preview an audiovisual before presenting or purchasing it
to determine its suitability for your audience. While purchase
prices for some of these audiovisuals may be prohibitive for
individual child care centers and providers, many of them are
available on loan or as rentals. Projectors and other audiovisual
equipment are often available from public libraries or rental
companies. ...
37
...
Food Is Good. Yakima, WA: Yakima
Home Economics Association; Not
dated.
FORMAT: videotapes containing 30-
second or 60-second announcements
SOURCE: Yakima Home Economics
Association, P .0. Box 2424, Yakima,
WA 98907
COST: $50.00; also may be rented for
copying purposes for $5.00
Each tape contains both English and
Spanish versions.
80 Healthwise: Good Eatin'. Chicago, IL:
Coronet Films; 1982.
FORMAT: 15-minute 16mm film or
videocassette
SOURCE: Coronet Films, 65 East South
Water Street, Chicago, IL 60601
COST: $319 for 16mm film, $270 for
videocassette. Available for rental
from various educational film rental
libraries. For a listing, write the
Marketing Services Department, Coro­net
Films.
81 Healthy and Happy With the Banana
Splits: Bingo Gets the Gooey Goops.
Pasadena, CA: Hanna-Barbera Pro­ductions;
1978.
FORMAT: filmstrip with audiocassette
tape, 6 minutes.
SOURCE: Barr Films, P.O. Box 5667,
Pasadena, CA 91107
COST: $28.00 plus $2.00 shipping
Also available free on loan from FNIC.
38
ABSTRACT: These animated versions of the Food Is Good series
of booklets (refer to item number 62) are set to music and feature
Kim. These five videotape messages, available in 30-second or
60-second versions, are suitable for television public service an­nouncements.
Features: Kim Likes To Eat, Food Helps You
Grow, Kim Remembers To Wash, Kim's Heart, and Kim's Teeth.
Kim's Heart and Kim's Teeth are not included on the 60-second
version.
APPRAISAL: The brief videotapes may be used by teachers in
conjunction with the Food Is Good booklet series to stimulate
interest and discussion on these topics. The folk-style guitar music
and lyrics are catchy.
ABSTRACT: Puppet characters visit the doctor, who introduces
them to the importance of proper nutrition. A car-puppet
explains how people, like cars, need a variety of things to keep
them running well. The nutritious Mr. Milk introduces four food
groups who explain in a song what they do for us. When the Junk
Food Monster makes a pitch for unhealthy foods, a girl with a
yo-yo shows how sugary foods give a quick burst of energy, then
let us down. Choice, not chance, is stressed as the key to good
eating. This is part of the Healthwise series of 13 films related to
good health.
APPRAISAL: This is a very creative, entertaining, and lively
approach to good nutrition. Puppets and food characters, which
dance and sing, appeal to children and adults alike. Nutritional
needs in relation to growth and health and the acceptance of
foods from different cultures are among the various topics
covered.
ABSTRACT: The cartoon characters known as the Banana Splits
present information on the benefits of a balanced diet for growth
and good health. Bingo's lack of energy is traced to the kind of
food he has been eating, but his good health is restored with a
change of eating habits. The accompanying teacher's guide
provides suggestions for using the filmstrip, instructional objec­tives,
discussion questions, suggested activities, vocabulary, and
the complete script.
APPRAISAL: This clever presentation of basic nutrition messages
should appeal to young children. The child care provider can use
the suggested activities and discussion questions to enhance the
nutrition message.
82 How Children Learn About Food, by
Ruth Klippstein and Marjorie Washbon.
Ithaca, NY: Department of Human
Nutrition and Food, New York State
College of Human Ecology, Cornell
University, 1971.
FORMAT: 20 slides and leader's guide;
also available as flashcards
SOURCE: Audiovisual Resource Center,
8 Research Park, Cornell University,
Ithaca, NY 14850
COST: $10.25 each; additional leader's
guides $2.00
Also available free on loan from FNIC.
83 Jenny Is a Good Thing - A Project
Head Start Nutrition Film. Wash­ington,
DC: Project Head Start,
Office of Child Development, U.S.
Department of Health and Human
Services; 1971.
FORMAT: 16mm film and 24-page
leader's discussion guide booklet
SOURCE: Available free on loan from
FNIC.
84 Nutrition Around the Clock. Burbank,
CA: Walt Disney Educational Media
Company; 1980.
FORMAT: Program kit containing five
filmstrips and audiocassettes, comic
books, five posters, recipe cards, spirit
masters, and leader's guide booklet
SOURCE: Walt Disney Educational
Media Company, 500 South Buena
Vista Street, Burbank, CA 91521.
COST: $169.00
Also available free on loan from FNIC.
ABSTRACT: This series of 20 slides and accompanying text is
intended as a tool to encourage discussion about how children
establish their food habits. The pictures illustrate typical situa­tions
as children learn about food, and the guide gives appropriate
suggestions for discussion.
APPRAISAL: This slide program can be useful for planning and
conducting a training session for child care providers or a parent
education meeting on the topic of food habits. The slides provide
a simple visual aid to the presentation and discussion.
ABSTRACT: The film focuses on food and nutrition in Project
Head Start, showing how they are integrated into the day's
activities and used to introduce children (and indirectly their
families) to new foods and sound nutrition habits. Objectives of
the nutrition activities go beyond teaching about nutrition to
fostering self-confidence and intellectual and creative develop­ment
in young children. The accompanying Leader's Discussion
Guide provides suggestions for using the film as a staff training aid
and in discussion groups with parents or the community.
APPRAISAL: This delightful film can serve as an effective aid to
motivating child care staff and is likely to appeal to young children
as well. The concepts in this film prepared for Head Start can be
applied to any child care setting. The nutrition principles and
approaches to encouraging positive eating practices are sound.
ABSTRACT: Nutrition Around the Clock is a multimedia kit
featuring Orange Bird and his friends Toucan and Macaw who help
teach children the importance of good nutrition. Included are five
filmstrip-plus-audiocassette cartoon stories: Breakfast Gives You
Bounce; Lunch: Trying New Foods; Dinner: A Time for Sharing;
Smart Snacks; and Fast Food Fact~ which emphasize good eating
habits. Each filmstrip has a nutrition song which children can learn
and sing along to the music. The kit also includes 10 spirit masters
to reinforce the nutrition concepts, five color posters, eight
activity cards with simple recipes the children can prepare
themselves, a set of comic books, and a teacher's guide which
gives objectives, discussion questions, and activities for each
lesson.
APPRAISAL: Designed for slightly older children with reading
skills (kindergarten through grade three), some of the filmstrips
can be used with the preschooler. Some points brought out in the
filmstrips can help the teacher start conversations with the
children on the topics. The breakfast filmstrip gives good ideas
for alternative breakfast menus and could be useful for parents
and food service staff as well as the teachers and children. The
lunch filmstrip is probably more suitable for older children
because it requires a longer attention span. Smart Snacks has
good points on food safety and food sources. The fast food
filmstrip is entertaining as a cartoon; however, the message
concerning poor choices at fast food restaurants may need to be
developed further by the teacher •
...
39
..
85 Nutrition for Children: Break the
Pas!, The Nutrient Express, and
George Gorge and Nicky Persnicky, by
Sharon Higgins, R.D. Malibu, CA:
The Polished Apple; Not dated.
FORMAT: Three 10-minute filmstrips
(or slides) with audiocassettes
SOURCE: The Polished Apple, 3742
Seahorn Drive, Malibu, CA 90265
Cost: $89.75 for the filmstrip set;
$150.75 for the slide version
86 Nutrition for Little Children. Bald­win,
NY: Educational Activities, Inc.;
1973.
FORMAT: 30-minute filmstrip with
audiocassette or record
SOURCE: Educational Activities, Inc.,
1937 Grand Avenue, Baldwin, NY
11510
COST: $23.00 each
87 Nutrition: Try It, You'll Like It.
Northridge, CA: California State Uni­versity-
Northridge; 1981.
FORMAT: 10-minute 16mm film
SOURCE: Aims Instructional Media
Servi