Title: Pantry Pointers
Number: 1372C
Description: Food pantry safety, nutrition and recipes.
Topic: Food pantries
Subject: Food service
Author: Sahyoun, Nadine, Linnea Hagberg
Year: 1992
Length: N/A
Title: Pediatric Nutrition Handbook 4th edition
Number: 1829T
Description: A comprehensive nutritional reference for those who provide health care to infants, children and adolescents. Includes information on adolescent pregnancy, sports nutrition, obesity in children, food sensistivity, vegetarian diets and fast food.
Topic:
Subject: Nutrition
Author: American Academy of Pediatrics
Year: 1998
Length: 786 pages
Title: Penn State Nutrition Science Lab Experiments
Number: 1373C12345
Description: Laboratory experiments and activities for high school and college students.
Topic: Food science
Subject: Nutrition
Author: Penn State
Year: 1994
Length: N/A
Title: Perfectly Frank
Number: 1374V
Description: Case study about Perdue chicken and franks. Confronts critical business decisions and brings business textbook concepts to life.
Topic: Marketing
Subject: Management and Personnel
Author: Enterprise, MTI Teleprograms
Year: 1984
Length: 28 minutes
Title: Perk!
Number: 1741T
Description: The fictional story of a teenage girl with bulimia The character learns to face her true feelings about her parents, untrustworthy boyfriend, and a hidden obsession with food.
Topic: Eating disorders
Subject: Nutrition
Author: Hall, Liza
Year: 1997
Length: 124 pages
Title: Personal Nutrition, 2nd Edition
Number: 1375T
Description: Basic nutrition, nutrition related to the life cycle, fitness, food for the home, and global issues.
Topic: Lifecycle
Subject: Nutrition
Author: Boyle, Marie, and Gail Zyla
Year: 1992
Length: 400 pages
Title: Personnel Training Manual for the Hospitality Industry
Number: 1376T
Description: Includes many aspects of training: recruitment, job standards, orientation, labor costs, evaluations. Samples of checklists and evaluation forms.
Topic: Training
Subject: Management and Personnel
Author: Miller, Jack and Mary Walk
Year: 1991
Length: 120 pages
Title: Personnel: Contemporary Perspectives and Applications
Number: 1377TLG
Description: Perspectives on management, equal employment opportunity staffing, training and development, appraisal, and unions. Separate study guide included.
Topic: Human resources
Subject: Management and Personnel
Author: Mathis and Jackson
Year: 1982
Length: 575 pages
Title: Pestering Parents: How Food companies Market Obesity to Children
Number: 2078T
Description: Outlines the importance of good nutrition to children's health, children's exposure to food marketing, the types of venues and techniques used to market food to children, the effect of that marketing on children's food choices, current regulation of food marketing aimed at children, and actions that have been taken in other countries and for other health behaviors. This report also offers recommendations for parents, industry, schools and governments to help reduce the marketing of low-nutrition foods to children.
Topic: Child - obesity
Subject: Nutrition
Author: Center for Science in the Public Interest
Year: 2003
Length: 62 pages
Title: Phytochemicals
Number: 1791VLG
Description: Introduces the viewer to dozens of phytochemicals, their food sources, and common mechanisms that current research suggest phytochemicals use to lower the risk for cancer. Uses colorful graphics, lab scenes, and animation to present technical information in an easy-to-grasp format. High school/college level.
Topic: Phytochemicals
Subject: Nutrition
Author: Health Science Inst., Library of Nutrition and Cancer
Year: 1997
Length: 16 minutes
Title: Phytochemicals
Number: 1615M
Description: Slide presentation and script on phytochemicals, the natural compounds found in plants which may have disease preventive and curative qualities.
Topic: Phytochemicals
Subject: Nutrition
Author: NutriVisuals
Year: 1997
Length: 99 slides
Title: Phytopia Cookbook, The
Number: 1856T
Description: An inviting cookbook that transforms cutting-edge research into mouthwatering meals. Nutrition-minded readers will especially enjoy the science behind the recipes.
Topic: Cookbook
Subject: Nutrition
Author: Gollmam, Barbara, and Kim Pierce
Year: 1998
Length: 170 pages
Title: Pigs in the Pantry: Fun with Math and Cooking
Number: 2010T
Description: Learn about measurement of liquid and solid ingredients as you read about the the Pigs and their cooking adventure. Use the book as a read-aloud picture book, then as a vehicle to introduce, reinforce, and review the concepts and skills of measurement.
Topic: Child
Subject: Nutrition
Author: Axelrod, Amy
Year: 1997
Length: 32 pages
Title: Pizza Book, The
Number: 1528T
Description: A delicious slice of pizza history and fun trivia . . . and an easy-to-follow recipe.
Topic: Child
Subject: Nutrition
Author: Krensky, Stephen
Year: 1992
Length: 32 pages
Title: Planet Health
Number: 1984C
Description: A comprehensive curriculum focused on improving the health and well-being of sixth through eighth grade students. It will fit with existing math, science, social studies, language arts, health, and physical education curricula.
Topic: Wellness - child
Subject: Nutrition
Author: Carter, Jill, Jean Wiecha, Karen Peterson, Steven Gortmaker
Year: 2001
Length: 522 pages
Title: Play Hard Eat Right
Number: 1730T
Description: A parents' guide to sports nutrition for children.
Topic: Sports - child
Subject: Nutrition
Author: Jennings, Debbi, and Suzanne Steen
Year: 1995
Length: 144 pages
Title: Play With Your Food
Number: 1901T
Description: Increase the eye-appeal of your food presentation with these simple, creative and amusing garnishes.
Topic: Food presentation
Subject: Food service
Author: Elffers, Joost
Year: 1997
Length: 110 pages
Title: Popular Team Nutrition Events
Number: 1937T
Description: An idea book promoting the goals of Team Nutrition. Creative ideas and how-to instructions to implement 22 different Team Nutrition events and tips to include school, food service, classroom, home, community, and media.
Topic:
Subject: Nutrition
Author: Michigan State University
Year: 2000
Length: 58 pages
Title: Power of Choice
Number: 2072C12
Description: A leader's guide to help those working with young adolescents in after school programs show how to make good decisions about eating and physical activity to maintain health now and for years to come. Includes information on fast foods, recipes, reproducible masters.
Topic: Adolescent
Subject: Nutrition
Author: USDA
Year: 2003
Length: N/A
Title: Power of Vision, The
Number: 1380VLG
Description: How a positive vision of the future is essential for providing meaning and direction to the present. Learning guide included.
Topic: Employee motivation
Subject: Management and Personnel
Author: Barker, Joel A.
Year: 1990
Length: 30 minutes
Title: Powerful Presentation Music
Number: 1382M
Description: Three audiocassettes to make training presentations effective and memorable: Breaks, Exit, and Reflections.
Topic: Training
Subject: Management and Personnel
Author: Resources for Organizations, Inc.
Year: 1994
Length: N/A
Title: Pregnancy Nutrition: Good Health for You and Your Baby
Number: 1822T
Description: This guide is packed with practical advice on what to eat for your growing baby and how to manage the side effects of pregnancy.
Topic: Pregnancy
Subject: Nutrition
Author: Ward, Elizabeth, M.S., R.D., and the American Dietetic Association
Year: 1998
Length: 81 pages
Title: Pre-Natal Nutrition
Number: 1723V
Description: Caloric need, weight gain, nutrients, and sources of nutrients needed during pregnancy. Also addresses morning sickness and ways to relieve it.
Topic: Pregnancy
Subject: Nutrition
Author: National Health Video, Inc.
Year: 1992
Length: 12 minutes
Title: Preparing Child Nutrition Program Professionals for the 21st Century
Number: 1386R
Description: Proceedings of the conference to develop a conceptual model for professional development and recognition of Child Nutrition Programs (CNP) personnel in the 21st century.
Topic: School - training
Subject: Management and Personnel
Author: National Food Service Management Institute Conference Proceedings
Year: 1993
Length: 186 pages
Title: Preventing Childhood Eating Problems
Number: 1729T
Description: A practical, positive approach to raising children free of food and weight conflicts.
Topic: Child
Subject: Nutrition
Author: Hirschmann, Jane, and Lela Zaphiropoulos
Year: 1993
Length: 160 pages
Title: Preventing Theft
Number: 1387VLG
Description: Teaches employees how to react when faced with three common types of theft: internal, customer, and external. Leader's guide included.
Topic: Training
Subject: Food service
Author: National Restaurant Association
Year: 1993
Length: 17 minutes
Title: Print that Works
Number: 1388T
Description: This book shows how to apply writing, strong design, and effective marketing skills directly to the printed piece.
Topic: General
Subject: Management and Personnel
Author: Adler, Elizabeth
Year: 1991
Length: 400 pages
Title: Problems and Solutions for Child Nutrition Programs
Number: 1389T
Description: How food service operators across the country overcame obstacles to their programs. Examples to increase effectiveness of school foods programs.
Topic: School
Subject: Food service
Author: Problems and Solutions
Year: 1994
Length: 61 pages
Title: Produce
Number: 1390VLG
Description: A two-part video on fruits and vegetables. A 67 page teaching guide gives a pre- and post-test, and teaching ideas.
Topic: General
Subject: Nutrition
Author: Learning Seed
Year: 1990
Length: 20 minutes
Title: Productivity in Food Service
Number: 1391T123
Description: This book demonstrates the scientific approach to work simplification.
Topic: Work simplification
Subject: Food service
Author: Robertson, Lynne N.
Year: 1991
Length: 90 pages
Title: Professional Chef's Knife Kit
Number: 1974T
Description: All about knives and other basic culinary tools. Includes cutting techniques for many foods.
Topic: Knife skills
Subject: Food service
Author: Culinary Institute of America
Year: 2000
Length: 141 pages
Title: Professional Chef's Techniques of Healthy Cooking, 2nd ed.
Number: 1963T
Description: Healthy cooking principles together with almost 400 recipes with nutritional analysis.
Topic: Recipes, healthy cooking
Subject: Food service
Author: Culinary Institute of America
Year: 2000
Length: 580 pages
Title: Professional Chef's Techniques of Healthy Cooking, The
Number: 1392T
Description: Three hundred easy to follow recipes with information on how to boost food's vitamin, mineral, and fiber content while limiting calories, fat, salt, and sodium.
Topic: Nutrition
Subject: Food service
Author: Culinary Institute of America
Year: 1993
Length: 614 pages
Title: Professional Food Preparation, 2nd Edition
Number: 1393T
Description: Principles of food preparation are reviewed as they are applied to procedures followed in large kitchens. Explains proper use and care of kitchen equipment and equipment requirements for different kitchens.
Topic: Production (menus and recipes)
Subject: Food service
Author: Terrell, Margaret E.
Year: 1979
Length: 741 pages
Title: Professor Popcorn
Number: 1976CD
Description: Nutrition and food safety information for young people in grades 1-6
Topic: Food safety and nutrition - Child
Subject: Nutrition
Author:
Year:
Length:
Title: Protein: How Cows and Carrots Become People
Number: 1903
Description:
Topic:
Subject:
Author:
Year: 2000
Length:
Title: Providing for the Special Food and Nutrition Needs of Children
Number: 1394T
Description: This study was planned to determine the requirements for special diets and diet modifications of children with special needs attending schools that provide USDA-funded meals.
Topic: School - special needs
Subject: Food service
Author: National Food Service Management Institute
Year: 1993
Length: 65 pages
Title: Public Relations and School Food Service
Number: 1395T12
Description: A handbook for planning public information programs.
Topic: School
Subject: Food service
Author: ASFSA
Year: 1976
Length: 40 pages
Title: Purchasing for Quality in School Food Service Today
Number: 1396VLG123
Description: Thirty-five food service directors from around the country discuss their experiences in purchasing. Includes a companion workbook. ASFSA and ADA continuing education credits.
Topic: School - purchasing
Subject: Food service
Author: DWJ Television
Year: 1993
Length: 55 minutes
Title: Putting the Pyramid into Practice
Number: 1397S
Description: For adult audiences. Full-color slides, script, and lesson plans focusing on serving sizes and menu planning using the Food Guide Pyramid.
Topic: Food Guide Pyramid
Subject: Nutrition
Author: Washington Dairy Council
Year: N/A
Length: 40 slides
Title: Puzzle Power
Number: 1728T
Description: Varied activities for teaching some of the basics of nutrition. Audience: middle school to adults.
Topic: Puzzles
Subject: Nutrition
Author: Schmelzel, Carol
Year: N/A
Length: 35 pages
Title: Pyramid (Plexiglas)
Number: 1521
Description: Plexiglas food pyramid (24" base) for displaying food models during presentations. This items must be picked up and delivered back to the Stalker Institute at Framingham State College -- no mailing!!
Topic: Community
Subject: Nutrition
Author: Nasco
Year: N/A
Length: N/A
Title: Pyramid Builders
Number: 1402C
Description: For health educators for grades K to 6. A set of nutrition activities focusing on the Food Guide Pyramid.
Topic: Child - elementary
Subject: Nutrition
Author: Kansas State Board of Education Nutrition Services
Year: 1994
Length: 415 pages
Title: Pyramid Builders Nutrition Activities
Number: 1403C
Description: K to 6th grade. Pyramid Builders is a set of organized activities about the Food Guide Pyramid.
Topic: Child - elementary
Subject: Nutrition
Author: Kansas State Board of Education
Year: 1994
Length: 5 units
Title: Pyramid Café
Number: 1673C
Description:
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Subject:
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Title: Pyramid Explorations
Number: 1674C
Description:
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Title: Pyramid Explorer
Number: 1616C
Description: Students are challenged to use decision making skills and critical thinking to make positive food choices.
Topic: Child - middle school
Subject: Nutrition
Author: Oregon Dairy Council
Year: 1997
Length: 63 pages
Title: Pyramid Packet
Number: 1404C12
Description: This package was developed to help educators teach others how to use the Food Guide Pyramid to plan and follow a healthy diet. Included are transparencies, reference sheets, reproducible brochures, poster, food cards, laminated sorting mat, and reproducible table tents.
Topic: Food Guide Pyramid
Subject: Nutrition
Author: Penn State
Year: 1996
Length: N/A
Title: Pyramid Plus
Number: 1659C
Description: A complete program designed to help people choose foods for better health. Based on the Food Guide Pyramid, the program includes eight lessons to teach teen and adult audiences about good nutrition.
Topic: Nutrition - Food Guide Pyramid
Subject: Nutrition
Author: Oregon Dairy Council
Year: 1993
Length: 98 pages
Title: Pyramid Power
Number: 1872C
Description:
Topic:
Subject:
Author:
Year: 1994
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