Title: I Can Manage: A Practical Approach to School Food Service Management
Number: 1260T
Description: Written in story form, this book covers a variety of situations that all school food service managers face on a daily basis.
Topic: School
Subject: Management and Personnel
Author: Caton and Nix
Year: 1986
Length: 127 pages
Title: I Eat Fruit!
Number: 1992T
Description: Young children will enjoy looking at the fruit as you name them. Then you can talk about them in your own language.
Topic: Fruits - child
Subject: Nutrition
Author: Tofts, Hannah
Year: 1998
Length: 16 pages
Title: I Eat Vegetables!
Number: 1993T
Description: Young children will enjoy looking at the vegetables as you name them. Then you can talk abou them in your own langaues.
Topic: Vegetables - child
Subject: Nutrition
Author: Tofts, Hannah
Year: 1998
Length: 16 pages
Title: I Will Never Not Ever Eat a Tomato
Number: 2014T
Description: A picture story book of a fussy eater who learns to try new foods.
Topic: Child - fruits and vegetables
Subject: Nutrition
Author: Child, Lauren
Year: 2000
Length: 30 pages
Title: If My Child Is Overweight, What Should I Do about It!
Number: 1803T123
Description: Help for parents of overweight children. Dieting, snacking and social situations are addressed.
Topic: Weight
Subject: Nutrition
Author: Ieda, Joanne, M.A., R.D.
Year: 1998
Length: 16 pages
Title: If Your Child is Overweight
Number: 1893T
Description: Written for parent with overweight children ages 6 through 12, this booklet contains ways to improve eating habits and promote a healthier life-style.
Topic: Child - obesity
Subject: Nutrition
Author: Kosharek, Susuan, M.S., R.D., and ADA
Year: 1993
Length: 32 pages
Title: I'm a Vegetarian
Number: 1971T
Description: Written for teens, this book gives general information about vegetarianism, advise on eating a balanced diet, food ideas, and how to handle challenges to vegetarian eating.
Topic: Vegetarian, teen
Subject: Nutrition
Author: Schwartz, Ellen
Year: 2002
Length: 112 pages
Title: Impact of Food Procurement on Implementation of Dietary Guidelines for Americans…
Number: 1262T
Description: Conference proceedings; the impact of food procurement on the implementation of the Dietary Guidelines in Child Nutrition Programs.
Topic: Purchasing and specifications
Subject: Food service
Author: National Food Service Management Institute
Year: 1992
Length: 229 pages
Title: Improving America's Diet and Health
Number: 1263T
Description: Strategies and actions targeted to sectors of society, such as government, the private sector, health professionals, and educators, that have special responsibility for encouraging and enabling consumers to adopt healthier eating habits.
Topic: Dietary Guidelines
Subject: Nutrition
Author: Food and Nutrition Board, Institute of Medicine
Year: 1991
Length: 226 pages
Title: In Control: A Guide for Teens with Diabetes
Number: 1264T12
Description: Guide for teens with diabetes: how to handle diabetes care, fast food situations, sexuality.
Topic: Child - high school
Subject: Nutrition
Author: Betschart, Jean, R.N., and Susan Thorn, R.D.
Year: 1995
Length: 110 pages
Title: In the Bag
Number: 1666C
Description: Designed for children ages 5 to 8 years and their families to learn about food and nutrition through science and reading. Program consists of a series of take home bags that encourage family members to read children's books with food-related themes, then do simple science experiments and other activities together.
Topic: Nutrition - science
Subject: Nutrition
Author: Farrell, Tracy, and Patricia Thonney, Cornell University
Year: 1995
Length: 33 pages
Title: Increasing Productivity: Teamwork
Number: 1265VLG
Description: Increasing productivity through teamwork. Leader's guide included.
Topic: Teamwork
Subject: Management and Personnel
Author: Educational Institute Video Productions
Year: 1990
Length: 26 minutes
Title: Incredible Edible Science
Number: 1604C
Description: Introduces you to some of the amazing things that happen when you cook. You'll discover how chemistry and physics make your food what it is and recipes that demonstrate some of the scientific principles at work.
Topic: Child - science
Subject: Nutrition
Author: Seelig, Tina
Year: 1994
Length: 80 pages
Title: Integrating the Dietary Guidelines for Americans into Your School Curriculum
Number: 1266C
Description: Educator's kit; directed to elementary age children.
Topic: Child - elementary
Subject: Nutrition
Author: Campbell Soup Co.
Year: 1990
Length: 120 pages
Title: Integrative Medicine: Your Quick Reference Guide
Number: 2044T
Description: Integrative care encompasses all modalities of diagnosis and treatment. This holistic type of health care relies on a cooperative relationship among all those involved in caring for a client. Chapters include therapies, supplements, botanicals and resources.
Topic: Integrative medicine
Subject: Nutrition
Author: Coughlin, Carol RD and Ruth DeBusk PhD RD
Year:
Length: NA
Title: Interpreting Weight
Number: 1787T
Description: A look at the many ways people define, construct, and enact their fatness and thinness.
Topic: Body image
Subject: Nutrition
Author: Sobal, Jeffery, and Donna Maurer, Editors
Year: 1999
Length: 247 pages
Title: In-Touch Science: Foods and Fabrics
Number: 1667C
Description: Entices children in grades 3 to 5 to focus on everyday encounters with foods and fabrics and learn about the science of it all. Through ten experiments, children observe how similar science concepts relate to both food and fabrics.
Topic: Child - science
Subject: Nutrition
Author: Thonney, Patricia, and Coffman, Farrell
Year: 1996
Length: 78 pages
Title: Introduction to Consumer-based Nutrition
Number: 1267T
Description: Presents course outlines for students or teachers to use. Covers basic nutrition concepts and consumer issues. Old but still useful.
Topic: General
Subject: Nutrition
Author: Iowa State University Press
Year: 1989
Length: 150 pages
Title: Introduction to Foodservice, 9th Edition
Number: 2057T
Description: Basic, comprehensive coverage of the food service administration field, including principles applicable to all types of food service organizations.
Topic: General
Subject: Food service
Author: Payne-Palacio, June, and Monica Theis
Year: 2001
Length: 597 pages
Title: Intuitive Eating
Number: 1707T
Description: The antidieting movement, which shuns dieting and builds body acceptance, often fails to address the health risks of obesity and eating. This bridges the differences and provides a plan for change.
Topic: Disordered eating
Subject: Nutrition
Author: Tribole, Evelyn, and Elyse Resch
Year: 1995
Length: 276 pages
Title: Inventory Control Systems in Food Service Organizations
Number: 1269T
Description: Programmed study guide. Basic information about receiving, storage, inventory, and computer assistance in these functions.
Topic: Operations
Subject: Management and Personnel
Author: Iowa Dietetic Association
Year: 1992
Length: 115 pages
Title: Inventory Management
Number: 1923T
Description: Module designed for school food service directors to use in training managers. Four lessons focus on the general principles of inventory management: Organization for Inventory Control, Record Keeping, Product Safety, and Cost Control. Module includes instructor guide, workbook, 24-minute videotape and wall charts.
Topic: Training
Subject: Food service
Author: NFSMI
Year: 2000
Length: N/A
Title: Invisible Woman, The
Number: 1270T
Description: Weight prejudice is discussed in relation to the weight loss industry, sexism, and the mass media.
Topic: Weight management
Subject: Nutrition
Author: Goodman, W. Charisse
Year: 1995
Length: 204 pages
Title: Is Food Safe for Kids?
Number: 1617T
Description: 1997 Pediatric Update Video Conference reference manual. Contains information on adverse reactions to foods, food allergy, food safety, additives, and E. coli. Includes IFIC Foundation publications list.
Topic: Food safety
Subject: Nutrition
Author: University of Alabama, Mass Dept. Public Health
Year: 1997
Length: N/A
Title: Issues and Trends in Foodservice Management
Number: 1271T
Description: Significant trends for today's child nutrition program operators: branding, alternative service styles, marketing, remodeling, promotions.
Topic: School
Subject: Food service
Author: National Food Service Management Institute
Year: 1995
Length: 22 pages
Title: It Takes More Than Books for Students to Learn: It Takes Breakfast
Number: 1780V12
Description: A companion to the Meeting the Challenge manual. Shows how increased school breakfast participation can generate more revenue while also positively benefiting student performance.
Topic: School breakfast
Subject: Food service
Author: Dairy Max, Inc., ASFSA
Year: 1996
Length: 5.5 minutes
Title: It's a Dog's World
Number: 1272V
Description: Shows healthcare professionals the mandate for patient satisfaction. Demonstrates vast contrasts between good and bad patient service.
Topic: Customer service
Subject: Food service
Author: CRM Films
Year: 1993
Length: 18 minutes
Title: It's Heartly Fare
Number: 1273T
Description: Booklet discusses fat, cholesterol, and salt in foods. For patient self-study; includes calculating diet and shopping tips.
Topic: Heart health
Subject: Nutrition
Author: Harlan, Timothy, M.D.
Year: 1991
Length: 60 pages
Title: It's Your Serve
Number: 1274V
Description: This video helps school food service personnel improve their customer service and marketing skills. Uses humorous, real life examples. One ASFSA continuing education unit.
Topic: School - customer service
Subject: Food service
Author: Tyson Foods, Inc.
Year: 1993
Length: N/A
