Annotation: This videotape is designed to educate students in grades 5 to 7 about the nutritional values of foods and the relationship between the foods they eat and their health. It follows two characters in the videotape as they learn about foods that are high in saturated fats, cholesterol, and sugar. It indicates ways they can make better food choices at fast food restaurants and at home. The videotape discussion guide provides a summary of the videotape, learning objectives, suggestions for discussions and activities, and a list of several related materials.

Contact: Society for Visual Education, 6465 North Avondale Avenue, Chicago, IL 60631, Telephone: (800) 253-2788 Secondary Telephone: 1-773-775-9433 Fax: 1-800-444-9855 E-mail: clearvue_service@discovery.com Web Site: http://www.clearvue.com/index.asp Price unknown. Document Number: ISBN 0-7932-0796-7.

Keywords: Adolescent health, Adolescent nutrition, Audiovisual materials, Educational materials, Materials for adolescents, Videotapes

Annotation: This cookbook is designed as parent-child interactive nutrition education medium. All recipes are coded for the four basic food groups.

Keywords: Child health, Child nutrition, Cookbooks, Low literacy materials, Nutrition education

Annotation: This cookbook was created to meet the needs of participants in the Foodstyle Program of the Nutrition Services of the Allegheny County, Pennsylvania Health Department. It is designed to help individuals moderate their intake of excess calories, fat, sugar, and sodium to reduce the risk of developing several chronic conditions such as obesity, hypertension, and cardiovascular disease. A week's worth of menus is provided to use many of the recipes in the cookbook. The recipes are to be used by healthy people interested in maintaining or improving their health. These recipes are moderate in their calorie, fat, and sodium content.

Keywords: Cookbooks, Health promotion, Nutrition education, Prevention, Weight management

Keywords: Child nutrition, Infant nutrition, Maternal nutrition, Nutrition, Nutrition education, Protocols

Annotation: This packet provides information that ties together the relationship of nutrition factors and clinical strategies to disabilities. Topics are covered by both a scientific based description for professionals and a nutrition education fact sheet for families and parents, and include: feeding, dental health, fluids, diet and underweight, diet and weight control, dietary fiber and constipation, lead poisoning, megavitamin therapy, nutritional effects of drug therapy, and hyperactivity.

Contact: John F. Kennedy Institute for Handicapped Children, Nutrition Division, 707 North Broadway, Room 20, Baltimore, MD 21205, Telephone: (410) 522-5441 1–9 copies: $5.50 each ($4.00 + $1.50 handling); 10 or more: $3.00 includes shipping and handling.

Keywords: Child health, Children with special health care needs, Dental care, Nutrition, Nutrition education, Obesity, Oral health, Weight management

Annotation: This educational pamphlet discusses topics related to gestational diabetes and suggests techniques for pregnant women to assure they are getting proper nutrition. It is available in English and Spanish.

Keywords: Gestational diabetes, Health education, Maternal nutrition, Nutrition education, Spanish language materials

Annotation: This educational pamphlet briefly discusses nipple preparation, recommended frequency and duration of feedings, maternal nutrition, and weaning, and addresses common worries women have about breastfeeding.

Contact: Tennessee Department of Health , Nutrition Services, Cordell Hull Building,Third Floor, Nashville, TN 37243, Telephone: (615) 741-3111 Web Site: http://health.state.tn.us/nutrition/index.html

Keywords: Breastfeeding, Breastfeeding promotion, Nutrition education

Annotation: This packet is an educational tool for health professionals working with children in need of a high-calorie, high-protein diet. This packet includes six fact sheets on the following areas: calorie and protein boosters, super shakes and dynamite drinks recipes, snack ideas for ages eight and above, toddler snack ideas for ages two and above, breakfast ideas, and lunch ideas. The handouts were reviewed and critiqued by MCH nutritionists in five southeastern states. [Funded by the Maternal and Child Health Bureau]

Contact: University of Alabama at Birmingham, Pediatric Pulmonary Center, Children's Hospital, 1600 Seventh Avenue, South, ACC 620, Birmingham, AL 35233, Telephone: (205) 939-9583 Fax: (205) 975-5983 Web Site: http://main.uab.edu/ppc/show.asp?durki=67856 $1.15 per packet plus postage.

Keywords: Child health, Children with special health care needs, Cystic fibrosis, Nutrition disorders, Nutrition education

Annotation: This pamphlet describes workshops for competency-based skills for public health nutritionists and nurses. The purposes of these workshops is to facilitate a common base of knowledge and skills, accuracy and consistency in the delivery of nutrition services, and job satisfaction through increased competencies. There are 5 levels of workshops. Levels I-IV are for employees employed less than 2 years in DHR. Level V is an update of special problems and emerging issues in nutrition. For attending all 5 levels, an RD can apply for approximately 50 CEU. RN's can also get continuing education hours for attending the workshops.

Contact: Maternal and Child Health Library at Georgetown University, Box 571272, Washington, DC 20057-1272, Telephone: (202) 784-9770 Fax: (202) 784-9777 E-mail: mchgroup@georgetown.edu Web Site: http://www.mchlibrary.org Single photocopies available at no charge.

Keywords: Competency based education, Nutrition education, Professional education, Public health nutritionists

Annotation: This kit is designed to help program planners implement a heart healthy eating program at their worksite cafeteria, restaurant, school, or other eating establishment. The kit consists of a background paper describing the National Heart, Lung, and Blood Institute's program carried out at the National Institutes of Health, reproducible art of the program components ( eleven recipe cards, dispenser, poster, table tent card, public information fact sheet, flier, apron, and button expressing the Stay Young at Heart theme), ideas for implementation, and guidelines for replicating the components.

Keywords: Cardiovascular diseases, Health promotion, Nutrition, Nutrition education