Good Nutrition
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Selected Resources
Books
Ames, Evelyn E., Lucille A. Trucano, Julia C. Wan, and Margo H. Harris. Designing School Health Curricula: Planning for Good Health. Dubuque, IA: William C. Brown Publishers, 1992.
This book focuses on school health education curricula. Included are such areas as curriculum design and implementation, locating and selecting resources, and linking schools with the community.
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Bowes, Anna De Planter. Bowes and Church's Food Values of Portions Commonly Used. 16th ed./revised by Jean A. T. Pennington. Philadelphia: J.B. Lippincott Publishers, 1994.
The main part of this book is a table that lists nutrient content (calories, protein, fats, vitamins, etc.) of foods categorized into 35 types. Other tables include recommended intake for various nutrients, and average height and weight data for particular groups of individuals.
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Brouns, Fred. Nutritional Needs of Athletes. New York: John Wiley & Sons, 1993.
This book gives "a scientific overview of aspects related to nutrition and physical activity, especially of people involved in intensive sports performance" (Preface).
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Clydesdale, Fergus M., and Frederick J. Francis. Food, Nutrition, and Health. Westport, CT: AVI Publishing Company, 1985.
This is an informational book about food and nutrition as they relate to human health. Includes sections on nutrients for athletes and on food supply.
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Evans, Shirley King. Nutrition Education Materials and Audiovisuals for Grades 7 through 12. Beltsville, MD: National Agricultural Library, 1994.
This annotated resource list includes materials, audiovisuals, and textbooks for nutrition education. Teaching materials listed include food models, games, kits, videocassettes, and lesson plans.
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Frank, Robyn C., and Holly Berry Irving, eds. The Directory of Food and Nutrition Information. 2nd ed. Oryx Press, 1992.
This book is a bibliography of many types of nutrition information resources-organizations, books, audiovisual materials, etc.
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Human Nutrition Information Service. Home and Garden Bulletin Numbers 253-1 through 253-8. Dietary Guidelines for Americans. Hyattsville, MD: U.S. Department of Agriculture, July 1993.
These bulletins cover different nutrition topics and might be bound as a set in the government publications department of a library.
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Jackson, Catherine G. Ratzin. Nutrition for the Recreational Athlete. Boca Raton: CRC Press, 1995.
This book addresses the needs of the recreational-as opposed to high-performance-athlete.
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Laing, Susan J. Into Adolescence: A Menu for Good Health. Santa Cruz, CA: Network Publications, a division of ETR Associates, 1991.
This book, designed as a curriculum for grades 5-8, contains separate teacher and student sections, the latter of which includes blackline masters.
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Mahoney, Beverly Saxton, and Larry K. Olsen, eds. Health Education Teacher Resource Handbook: A Practical Guide for K-12 Health Education. Millwood, NY: Kraus International Publications, 1993.
This practical reference provides information on the background of health curriculum, as well as current, comprehensive information on publications (including adolescent literature), standards, and special materials for K-12 health education.
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National Association for Sport and Physical Education. Nutrition for Sport Success. Reston, VA: American Alliance for Health, Physical Education, Recreation and Dance, 1984.
This book was prepared as a practical and scientifically and medically sound guide to nutrition, food and athletic performance.
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Schveibinz, Marcy. Cultural Perspectives on Food and Nutrition. Beltsville, MD: National Agricultural Library, 1994.
This annotated bibliography is useful for locating information about food, nutrition, and dietary habits of various cultural groups.
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Rickert, Vaughn I. Adolescent Nutrition: Assessment and Management. New York: Chapman & Hall, 1996.
This book contains general information on adolescent nutrition and includes sections on psychosocial issues, eating disorders, adolescents with special needs (e.g., athletes and pregnant teens), and chronic diseases.
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Toner, Patricia Rizzo. Diet and Nutrition Activities. (Just for the Health of It!: Unit 2). West Nyack, NY: The Center for Applied Research in Education, 1993.
Developed for health teachers, this book provides 90 classroom-tested activities printed as full-page, visually appealing blackline masters ready for student use. It focuses on basic concepts and skills such as the four food groups, caloric balance or imbalance, the safety of diets, food additives, and vitamin deficiency diseases.
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United States Department of Agriculture. Cultural Perspectives on Food and Nutrition [Special Reference Briefs: SRB 94-03]. Beltsville, MD: National Agricultural Library, 1994.
This bibliography is intended for educators, researchers, and the general public. Materials are divided into three broad categories: general, educational, and research.
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United States Department of Agriculture. Nutrition Education Materials and Audiovisuals for Grades 7 through 12 [Special Reference Briefs: SRB 94-10]. Beltsville, MD: National Agricultural Library, 1994.
This resource list is intended for secondary educators interested in nutrition education materials, audiovisuals, and resources for classroom use. Items listed provide various types of nutrition information and also teaching materials, such as food models, games, kits, videocassettes, and lesson plans.
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Wardlaw, Gordon M., Paul M. Insel, and Marcia F. Seyler. Contemporary Nutrition: Issues and Insights. 2nd ed. St. Louis: Mosby, 1994.
A textbook appropriate for secondary and postsecondary students, this book is an excellent comprehensive resource on nutrition. Includes a section called "Nutrition: Athletics and Fitness" and a section on eating disorders.
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Williams, Melvin H. 2nd ed. Nutrition for Fitness and Sport. Dubuque, IA: Wm. C. Brown Publishers, 1988.
This book is designed primarily for the physically active individual interested in the nutritional aspects of physical and athletic performance.
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Williams, Sue Rodwell. Essentials of Nutrition and Diet Therapy. 6th ed. St. Louis: Mosby, 1994.
Intended for students and teachers in the health sciences, this book provides general nutrition information (including charts of recommended nutrient intake), with some attention to nutrition-related diseases and the relationship of nutrition to certain diseases.
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Wootton, Steve. Nutrition for Sport. New York: Facts On File Publications, 1988.
This book explores the ways in which food can influence an athlete's ability to perform exercise, through first discussing basic principles of healthful eating and then how to apply them in the sporting context.
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Organizations
American Council on Science and Health, 1995 Broadway, 2nd Floor, New York, NY 10023-5860; 212-362-7044
Offers a booklet called Food and Life: A Nutrition Primer. Ask about other available resources.
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American Dietetic Association, 216 W. Jackson Blvd., Ste. 800, Chicago, IL 60606; 312-899-0040
Largest group of food and nutrition professionals in the nation. May offer free nutrition information (e.g., pamphlets). Has yearly "Catalog of Products and Services."
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Consumer Information Center, Pueblo, CO 81009
Will provide its most recent catalog, which lists free and low-cost publications.
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Food and Nutrition Board, National Research Council, National Academy of Sciences, 2101 Constitution Ave. N.W., Washington, DC 20418; 202-334-1732
Contact for information about available resources.
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Nabisco Foods Group, 100 DeForest Avenue, P.O. Box 1911, East Hanover, NJ 07936-1911; 800-622-4726
Offers free nutrition information pamphlets and posters, some items in individual copies and others in sets of up to 50.
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Food and Nutrition Information Center, National Agricultural Library [of the U.S. Department of Agriculture], 10301 Baltimore Ave., Beltsville, MD 20705; 301-504-5719 [general phone number for referral to specific nutrition laboratories: 301-504-5755]
Contact for information about available resources.
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National Dairy Council, 10255 W. Higgins Rd., Ste. 900, Rosemont, IL 60018-5616; 708-803-2000
Provides detailed charts for females and males entitled "How Many Calories Do I Need?" which considers (in addition to gender) age, weight, and level of exercise. Also has a "What's My Number?" chart for females and males that lists the number of recommended servings for each food group for different daily caloric intake needs. Ask about other available resources.
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Nutrition Education & Training Program (NET), NET Program Coordinator, Div. of School Food and Nutrition Programs, Indiana Dept. of Education, State House, Room 229, Indianapolis, IN 46204; 317-232-0866
Provides bibliographic materials and other information.
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U.S. Department of Health and Human Services, Room 1663, 5600 Fishers Lane, Rockville, MD 20857; 301-443-3170
Contact for information about available resources.
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U.S. Food and Drug Administration [FDA], Office of Public Affairs, Communications Staff, 5600 Fishers Lane, Rm. 15A-19, Rockville, MD 20857; 301-443-3220
Offers free information pamphlets, up to 100 copies of up to 6 items and individual copies beyond the sixth item.
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© Copyright
Area 10 Mathematics and Technology Professional Development Center
Permission is granted to duplicate these materials for classroom use.
Last updated on 1/30/1999
Comments: egalindo@indiana.edu
http://www.indiana.edu/~atmat/units/nutrition/nutr_s6.htm
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