Supplemental Resources

• ADA Complete Food and Nutrition Guide
• Bright Futures in Practice: Nutrition, 3rd ed
      Order from: Bright Futures Distribution Dept. B, 751 East Gude Drive, Rockville, MD     20850-1356, (301) 279-8890, FAX: (301) 559-5167
      Bright Futures Web site: www.brightfutures.org (for order form)
• Center for Nutrition Policy and Promotion
  
• Continuing Educational Tools - cards
  • Microwaving Guide for Single Servings
  • Handle Fruits and Vegetables Safely
  • Are You in a Hurry?
  • Substitutions and Guides to Weights and Measures
  • Keep Food Safe: 12 Steps to Keeping Foods Safe
  • Keep Food Safe: Start at the Store
  • Keep Food Safe: Hand Washing
  • Keep Food Safe: Don't Cross-contaminate
  • Keep Food Safe: Keep Your Kitchen Clean
  • Keep Food Safe: Keep it Cold
  • Keep Food Safe: Keep Food Hot - Cook it Safely
  • Keep Food Safe: Use a Food Thermometer
• Creative Recipes for Less Familiar USDA Commodities (pdf)
• Eat Smart. Play Hard.
• Expect the Best: Your Guide to Healthy Eating Before, During and After Pregnancy by American Dietetic Association, Author-Elizabeth M. Ward
• Elisa's Quinceañera (DVD)
  Contact: speer@ksu.edu or rschwell@ksu.edu
  Cost: No charge
  Use: Catalyst for discussion in FNP class
  Description: FNP produced a nutrition education and outreach novella in Spanish with English subtitles. The plot is a mini "soap opera/" about a family preparing for a teenage girl's "coming of age/" party--her quinceanera. There are eight episodes in the series developed to be played as PSA inserts in television programming. In this novella the whole family supports one another in their efforts to lead a healthier lifestyle by incorporating the best of their "old country/" (Mexico) and the best of their "new" country.
  
  Topics include: eating in moderation, physical activity, breastfeeding advocacy, families eating together, limiting fast food and blending the best of two cultures (American and Mexican).
• Fix it Fresh! Fruits and Vegetables Recipes Series
  The series includes 23 produce facts sheets and 57 recipes, all in large print and ready to photocopy for FNP participants. Each fact sheet is one or two pages in length and includes fun information about the fruit or vegetable along with information about selecting, measuring, handling, ripening, preserving, preparing and serving the crop, and selected nutrition information for one standard serving. One fact sheet covers culinary herbs. The recipes include 10 main dishes, 18 hot side dishes, 19 cold side dishes and 10 healthy sweet foods, with information about how a child could participate, nutrition claims per FDA's food label standards and nutrition facts. Although the recipes generally list fresh fruits and vegetables as ingredients, most can also be prepared using canned or frozen ones.
  Contact: Mary Meck Higgins, mhiggins@humec.ksu.edu
• FNP Incentives
• FNP Template
• Information for Working with Limited Resource Audiences
• Simply Good for You - slideshow
• Simply Good for You Posters
  
• "Health and Nutrition from the Garden" and the Kansas Education Standards
• Information for Working with Limited Resource Audiences
• Kids a Cookin' Resources
• Loving Your Family Streaming Video Training
• Match the Columns (game)
• Money Management (Basic Living Skills curriculum) 
• Month of Menus (pdf)
       • Calorie Needs
       • Daily Menu Planner
       • Creative Casseroles
       • Snacks
• Newsletters
  • A+ Wellness: Your family's nutrition and physical activity resource
    • Healthy Celebrations (b/w)
    • Eating Together as a Family (b/w)
    • Being Active with Your Kids (b/w)
    • Milk Matters More Than Ever (b/w)
    • Healthy Tips for Families
  • Commodity Connection: Recipes & Tips for Using Commodity Foods
    • October 2008
    • January 2009
    • March 2009
    • May 2009
  • Dining on a Dime: Eating Better for Less
  • Eagle Book Series: Parent Page
  • Eat Right Montana (email Dayle Hayes at EatRightMT2000@aol.com)
  • Feeding Kids Newsletter - feedingkids-subscribe@yahoogroups.com
  • Feeding Our Youngest: Feeding Babies and Toddlers
        • Revised newsletters
        • Spanish newsletters
        • Slideshows(You will need Powerpoint to view these files.)
            • Lesson 1         • Lesson 2         • Lesson 3         • Lesson 4
        • Feeding Our Youngest Handouts - English and Spanish
  • Food for Thought: For FNP Educators
    • Engaging Youth in Nutrition Education
    • The Nutrition Education Learning Environment
    • Age & Developmentally Appropriate Nutrition Education
    • Making Nutrition Education Fun and Enduring
    • Modeling Good Eating
    • Dietary Decision Making
  • Food Reflections
  • Good for You!
        • Fall 2004 (Spanish)
        • Spring 2005 (Spanish)
        • Fall 2005 (Spanish)
        • Spring 2006 (color) (Spanish) (German) (Russian) (Vietnamese)
        • Fall 2006 (color) (Spanish) (German) (Russian) (Vietnamese)
        • Spring 2007 (color) (Spanish) (German) (Russian) (Vietnamese)
        • Fall 2007 (color) (Spanish) (German) (Russian) (Vietnamese)
        • Spring 2008 (Spanish)
        • Fall 2008 (color) (Spanish)
        • Spring 2009 (color) (Spanish)
  • Healthy Kids Times and Teachers Resources
  • Nibbles for Health: For Parents of Young Children
  • Nutrition for Your Child
  • Nutrition News
  • Nutrition Spotlight(past issues)
  • Professor Popcorn: For Parents of Elementary Students
  • Pick a better snack (Microsoft Word)
         • Bananas (Spanish version)
         • Broccoli (Spanish version)
         • Cabbage (Spanish version)
         • Carrots (Spanish version)
         • Corn (Spanish version)
         • Green beans (Spanish version)
         • Oranges (Spanish version)
         • Pears
         • Pineapple (Spanish version)
         • Strawberries (Spanish version)
• Nutrition Through the Seasons
• Pennsylvania Network: Information on Fruits and Vegetables
• Reference and Training
      •Duyff, Roberta.  ADA Complete Food and Nutrition Guide.  3rd ed. 2006
         ($17 from Amazon.com)
      • EatingSmart Nutrition Curriculum - http://www.lsuagcenter.com
         EatSmart is a web-based nutrition curriculum developed by a team of nutrition        specialists from the LSU AgCenter. The curriculum is organized into six        sections: Basic Nutrition, The Nutrients, Stretching Your Food Dollars, Nutrition        & Chronic Disease, Nutrition & The Life Cycle and Food Safety. Each section        has several lessons covering different topics. Each lesson includes pre-and        post-tests.
  
      •Brown, Judith. Nutrition Now. 3rd ed. 2007 ($99.95 from Thompson Learning        at 800-354-9706)
      •Finding Reliable Nutrition Information on the Internet
            http://www.nal.usda.gov/fnic/pubs/bibs/gen/eatsmart.html
  
• SNAP-Ed
• Spend Smart. Eat Smart.
• State Standards
  • Book in a Bag (See Leader's Guide for each book)
  • Health and Nutrition from the Garden
  • Professor Popcorn
• Three Day Emergency Food Baskets
• Tech Connect - Kathy Walsten Powerpoint (download)