CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Healthy Kids Challenge-School Activity Kit

This kit is filled with fun ideas that create opportunities for healthy eatingand physical activity choices.

1153.1

A Guide for Purchasing Food Service Equipment

Presents a decision-making process and critical pathway approach topurchasing conventional foodservice production equipment. Addressesissues related to new construction, renovation, and replacements. The NewDesign Handbook for School Food Service is a companion reference.{Guide; NFSMI; 1998}

4750

A Guide to Centralized Foodservice Systems

Reference manual assists school foodservice directors in making decisionsabout centralized food production in their districts. 11 chapters includeinformation on selecting and planning centralized foodservice systems;writing a feasibility study; financial considerations; food safety; and central,regional, and receiving kitchens. {Guide; NFSMI; 2002}

4751

Benefits of Living Air

Air cleaning system, Living Air XL-15, information. {Video; AlpineIndustries}

4700v

Cleveland Cook/Chill Systems

{Video; Cleveland Range, Inc.}

4701v

Design Handbook

Provide information on how to get started with food service design, whatquestions to ask, and whom to ask. A tool to gain access to the expertise ofall in an effort to make the job easier. {Handbook; NFSMI; 1994}

4752

Equipment Efficiency for Healthy Meals

Designed to help child nutrition personnel maximize the use of existingequipment, increase awareness of related research, become familiar with newequipment options, and plan for the selection and purchase of newequipment. {Video w/handout; NFSMI; 1997}

4702v

Food Service Disposables: Should I Feel Guilty?

Examines the impact of disposables and their alternatives not only on thewaste stream but on the use of natural resources - trees, freshwater, andenergy. Family and public health implications and economic impact are alsoconsidered. {Video (11:30) w/pamphlet; 1991}

4703v

1

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Gas Restaurant Ranges

{Video (07:00); Vulcan}

4704v

Impinger Countertop Dealer Sales Training Vol. 1

{Video; Lincoln Foodservice Products, Inc.}

4705v

Knife Care: Selection, Sharpening, Sanitation & Safety

Knife Skills Series {Video (30:00); Food & Beverage Institute}

4706v

Polystyrene Foam and the Environment

{Video (13:00); 1990}

4707v

Steam ‘N’ Hold: The No-Problem Steamer

{Video; AccuTemp; 1995}

4708v

Steam Video

Steam Cooking {Video (11:00); Vulcan}

4709v

The Cambro Connection -- A Sales Training Program forthe 90’s

Connects product information and sales techniques with more sales for you,and more satisfaction for your customers. Camtrays, Camtread Trays,Cam-Wear Dinnerware, Food Bars, Insulated Camcarriers, and service cartsare covered. {Video; Cambro Manufacturing; 1990}

4710v

The New Design Handbook for School Food Service

Provides information on how to get started with food service design, whatquestions to ask, and whom to ask. A tool to gain access to the expertise ofall in an effort to make the job easier. {Handbook; NFSMI; 1997}

4753

2

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008The Skittle

{Video; Legion Industries, Inc.}

4711v

The Vulcan Electric Combi-Oven & Steamer

{Video (08:00); Vulcan}

4712v

Wide World of Food Service Brushes

Food operations cleaning and sanitizing technical information manual andvideo covering the different types of brushes, care, and storage. {Video(18:00); Sparta Brush; 1989}

4713v

Designing and Equipping School Foodservice Facilities

Content is based on two reference manuals, A Guide for PurchasingFoodservice Equipment and The New Design Handbook for School FoodService. Components on the disc are the instructor guide, participant manual,and a PowerPoint presentation. {CD-ROM; NFSMI; 2002}

4714v

Knives-Just the Facts

Student’s learn how to handle knives of all sizes as Chef Jon demonstrateshow to use the following: Paring Knife, Peeler, Chinese Cleaver, FrenchChef’s Knife, Bread Knife, Roast Knife. Safety and Knife handling tips arealso covered. {DVD (17:00); Worksheets}

4715v

Recipe Costing...The Bottom Line

{Video; Culinary Institute of America}

4503v

School Lunch: The Centsible Solution

{Video (10:20)}

4504v

Lunches at School

Written mainly for directors and managers who need assistance in planningnutritionally analyzed, reasonable cost meals for students who eat at school.{Book; Brenda L. Rice and Bonnie Eans; 2003-2004 Edition}

4550

3

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Elements of Effective Financial Management

Focuses on how CNP directors manage financial data. Panel discussionincludes food and labor costs per meal, participation rate, productivity in themanagement of school nutrition programs, losing money, environmentalconcerns, and theft. {Video (1:59:00); NFSMI; 2002}

4501v

Financial Management for Food Service Directors

Presents real life scenarios from “A Year in the Life of a Food ServiceDirector.” Learners choose from three possible courses of action that mayhave positive or negative implications on program effectiveness, reputation,revenue, and expenditures. Components include a budget-builder activity,case study, glossary, and reference section. {CD-ROM; NFSMI; 2003}

4502v

Effective Financial Management Practices

Focuses on CNP financial management. Directors will gain anunderstanding of how to manage and meet financial goals while maintainingthe nutritional integrity of their programs. Panel discussion includesfinancial management practices of CNP in medium and large schooldistricts. {Video; NFSMI; 2001}

4500v

Champions of Change: Child Nutrition Personnel

Presents an overview of changes in CNPs, discusses the necessity andimpact of change, and demonstrates techniques for implementing change.{Video, NFSMI T-Star, 1995}

4001v

Practical Tips for Healthy Meals: Part I

Includes: history on USDA’s National School Lunch and BreakfastPrograms; a complete overview of the well-stocked kitchen; standardizedrecipes; record keeping; and professional development. {Video (1:55:37);Chef Jeff; 1998}

4002v

To Privatize or Not to Privatize?

{Video (09:40); Ellen Haas News Conference}

4003v

Changing the Scene: Improving the School NutritionEnvironment

Used at the State and local levels to educate decision makers about thecritical role a consistent, total school nutrition environment plays inpromoting healthy eating. {Support material, PowerPoint presentation,video, brochures, and a CD-ROM with kit material for printing; USDATEAM Nutrition; 2000}

4051

High Time for Low Fat

A course for School Service Managers to help develop and sharpen skillsneeded to teach about nutrition, market products, and to be a member of theeducational team. {Course Material; NFSMI; 1993}

4052

4

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Managing Child Nutrition Programs: Leadership forExcellence

Designed for use a resource to help CNP professionals develop innovativeand comprehensive child nutrition programs. {Book; Josephine Martin andMartha T. Conklin; 1999}

4053

Cafeteria Discipline: Positive Techniques for LunchroomSupervision

Evaluating and improving the cafeteria environment and managing cafeteriabehavior. {Reproducible outlines, appendices and 2 videotapes (1:10:00);Video Inservice Programs; 1995}

4000v

Building the Pyramid to Success

Managers Academy. Topics covered: Nutrition & Menu Planning;Production/FB Guide; Marketing/Customer Service; Ordering, Receiving, &Storage; Recipe Standardized; Production Scheduling; Cost Control;Program Accountability; and Managing Employees. {Student Manual;Region 5; 2004}

4050

Problems and Solutions for Child Nutrition Programs

Covers possible problems in the areas of: Administration, Selling the FoodService Program, Participation, Speeding up the Lines, Student, and MoneyMaking and offers solutions to these problems. {Guide}

4054v

Managing Employee Performance Problems

Managers will be able to: relate efforts toward improving employeeperformance to general business goals, identify the causes of performanceproblems, apply general guidelines and steps for handling performanceproblems, counsel employees whose personal problems are affecting theirperformance, coach employees who lack the knowledge and skills they needto perform well, make decisions to terminate employees based on reasonableand justifiable criteria, and terminate employees fairly and professionally{Video (20:00) w/video guide; Educational Foundation; 1992}

4107v

Interviewing and Hiring Employees

Managers will be able to: relate effective interviewing and hiring to generalbusiness goals, screen potential employees through completed applications,conduct fair and legal job interviews, plan and prepare for interviews, gatherinformation from interviewees, listen attentively to interviewees’ responsesand questions, present positive information about the operation during theinterview, select new employees using objective, job-related means, and checkcandidates’ references in order to ensure effective hiring. {Video (20:00);Educational Foundation; 1992}

4105v

Resolving Conflict

Models of behavior and skills to resolve conflict in the workplace. {Video(20:00); National Restaurant Association; 1994}

4109v

How Supervisors Should Appraise EmployeePerformance-Training Needs Assessment

{Video; CNP ESC}

4104v

5

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Personnel That Make a Difference

Managing child nutrition programs to teach healthy food practices. {Video;NFSMI; 1993}

4108v

Conducting Positive Performance Appraisals

Managers will be able to: relate the performance appraisal process to generalbusiness goals, prepare for and plan employee appraisals, conduct positiveand productive performance appraisals, avoid some common pitfalls, setgoals with employees to encourage further training and development, followup after formal appraisals to ensure continued progress, and provideemployees with productive and appropriate feedback. {Video; EducationalFoundation; 1992}

4101v

Firing -- The Right Way

Helps prepare for and conduct an employee termination. {Video w/viewer’sguide; EI Video Productions}

4103v

Legacy of the Past, and Challenges of the Future

Personnel Management. Video (18:27) Region IV Child Nutrition

4106v

Staff Development Skills for Networking

A series of 15 one hour lesson plans for food service staff development.Each skill packet includes everything a manager needs to present a staffdevelopment session to school food service employees. Some areas coveredare: food safety, cleaning, nutrition, and working smarter. {Skill Packets;NFSMI; 1990}

4153

Achieving an Effective Food Service System

Topics: Crisis Management (A), Developing Team Goals (B), Finding theBest (C), Getting the Most from Your Workday (D), Jobs and Multitaskingin the Food System (E), Orientation and Retraining (F), Scheduling theTeam (G), and Strategies for an Effective Work Environment (H). {Video(I) has segments for modules A,C, and D; Floppy Disk (J) has PowerPointpresentations for all sections; NFSMI} *May be checked out in separatemini-modules or as a whole. *May be checked out separately.

4150

Conflict and Challenge in the Workplace

Discusses the causes and value of conflict, identifies conflict resolutionstyles, and examines coping strategies for working with nonproductivebehaviors in the workplace. {Video; NFSMI; 2002}

4102v

Valuing Differences in the Workplace

{Video (45:18); NFSMI Satellite Seminar; 2003}

4110v

6

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Leadership Development for Managers

Topics: Adult Learning Principles (A), Balance and Personal Development(B), Building an Effective Team (C), Coaching Employees for a PositiveOutcome (D), Effective Leadership and Management Styles (E), ManagingChange in Changing Times (F), and The Value of Valuing Differences in theWorkplace (G). {Video (H) has a segment for module D; Floppy Disk (I)has PowerPoint presentations for all sections; NFSMI} *May be checkedout in separate mini-modules or as a whole. *May be checked outseparately.

4151

Management Skills for Success

Topics: Communication Skills for Managers (A); Creating a MotivatingWorkplace (B); Dealing with Conflict in the Workplace (C); Dealing withDifficult People and Situations (D); Delegating and Empowering (E);Employee Discipline (F); Performance Standards and Expectations. {Video(G) has segments for modules C and D; Floppy disk has PowerPointPresentations for all sections; NFSMI} *May be checked out in separatemini-modules or as a whole. *May be checked out separately.

4152

Coaching Employees: Will you make a difference

{Video; Satellite Downlink; 2004}

4100v

Tools for Hiring Successful School Foodservice Assistants

Information about the employment application, background check, tests, andinterview. Discusses each of these hiring tools and links it to the appropriaterecommended skill for school foodservice assistants. {Booklet; NFSMI;2003}

4260

Management by Objective Training Program

Management By Objective Training Program for School Food Service{CD-Rom}

4111v

Managing Employees -MOB

Contains 2 power point presentations by: Allen Meyers {CD}

4152.1

Solve the Money Mystery Tape

{Video; USDA}

4406v

Customer Service -- It’s up to You

{Video; Marketing Works}

4400v

7

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Marketing Child Nutrition

{Video (30:00); Minnesota University; 1992}

4402v

Promoting Healthy Food Practices

{Video; CNP Teleconference #4}

4404v

Quality: Behind the Scenes -- Part 2

Emphasis is on employee relations, ergonomics in the workplace, foodpresentation and customer relations. Designed for food service personnelfrom chefs to on-line workers. {Video w/student workbook; TV Journal;1993}

4407v

Food Service Good Service

{Video (15:00); Henrico County Public School}

4401v

Target Your Market -- CNP

Step by step process to help develop a customized marketing plan for yourchild nutrition program. {Binder; Associated Milk Producers, Inc. andAmerican School Food Service Foundation; 1994}

4459

Go For The Gold With Customer Service -- BreakfastLunch Training

Designed to help CNP administrators improve customer service. Providesinformation on quality food, marketing, attractive serving lines,communication skills, and how to meet customer needs and wants. {BLTModule w/video; NFSMI; 1994}

4453

Marketing Works -- 20-Minute Trainers Instructor Guidesand Worksheets

10 trainers lessons for school foodservice employees on marketing theirprogram and on customer service. {Instructor guide w/worksheets;Marketing Works; 2000}

4454

Marketing Works -- More 20-Minute Trainers

8 training lessons for school foodservice employees on marketing theirprogram and on customer service. {Instructor guide w/worksheets;Marketing Works; 2001}

4455

8

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Real Time Marketing

Marketing...”the process of promoting, advertising, merchandising, and thenselling.” Areas covered are types of marketing, marketing plans, internalresearch, external research, and garnishing. {Video (1:10:17) w/participanthandout; NFSMI; 2001}

4405v

Promote Healthy Eating

Promotion training. Covers promotion objectives, categories, and calendars.{Video (01:00:04); NFSMI; 2002}

4403v

Open Up To New Ways To Promote Your School BreakfastProgram

Promotes breakfast at school to students, parents, and administration. {Kitincludes: Video, handouts, practical tips, reproducible activities for kids, anda motivational poster; American School Food Service Association, ChildNutrition Foundation, and the Florida Department of Citrus; 2002}

4457

A Smile From Ear to Ear

Good Customer Service = Customer Satisfaction {Training Guide; BartowCounty School System Nutrition Services}

4450

School Breakfast Tool Kit

Designed for stakeholders at all levels who have an interest in increasingaccess to the School Breakfast Program, determining the type of meal servicemost suited to your needs and developing a marketing plan that will captureand keep all of your customers. {Kit; USDA; 2003}

4458

Monday Morning: Customer Service

Direction and advice in improving customer service. {Book; David Reed &David Cottrell; 2004}

4456

Focus on the Customer

Designed for training school nutrition teams to focus on the customers’wants and needs to develop strategies for achieving satisfied customers andeffective programs. {BLT Module w/video; NFSMI; 2003}

4452

Building Better Customer Relations

Learn ways to increase your foodservice program by improving customerrelations through better service and increased customer satisfaction.{Instructor guide/script, participant workbook, transparencies, and props;Marketing Works; 1995}

4451

9

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008“Now You’re Talking”: Good Communication Skills

The purpose is to present the basic skills for effective communication thatwill help make working in the kitchen more efficient, productive andenjoyable. {Video; Tyson Foods; 1990}

4225v

First Day Every Day: Basics for Food Service Assistants,Part 1

Designed to help food service assistants perform their jobs safely andefficiently. Topics include personal and professional development, foodsafety and sanitation, HACCP, and accident prevention. {Video w/handout;NFSMI; 1997}

4223v

It’s a Great Year

Getting enthusiasm for the program from personnel. {Video; TI-IN; 1995}

4201v

Louisiana Food Service Training Program: Phase I, Unit A(Personal Hygiene)

Helps school food service technicians understand the importance of personalhygiene. {Video}

4202v

Louisiana Food Service Training Program: Phase I, Unit B(Sanitary Food Handling)

Helps food service technicians understand how to keep food clean and safefor students. {Video}

4203v

Louisiana Food Service Training Program: Phase I, Unit C(Cleaning the Facility)

Helps you learn the correct ways to clean a food service facility. {Video}

4204v

Louisiana Food Service Training Program: Phase I, Unit D(Safe Working Practices 1)

Presents a number of procedures which you need to practice every day.Reviews the need for safe working procedures, common injuries, and waysto avoid falls, cuts and strains. {Video}

4205v

Louisiana Food Service Training Program: Phase I, Unit E(Safe Working Practices II)

Concentrates on burns, fires, and what to do if there are unsafe conditions.{Video}

4206v

1 0

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Louisiana Food Service Training Program: Phase I, Unit F(Introduction to Equipment and Small Equipment)

Helps technicians use equipment properly. {Video}

4207v

Louisiana Food Service Training Program: Phase I, Unit H(Food Machines II)

Helps technicians learn how to use and care for the food processor andvertical cutter/mixer. {Video}

4209v

Louisiana Food Service Training Program: Phase I, Unit I(Cooking Equipment I)

Helps technicians understand how to use and maintain steamers andsteam-jacketed kettles. {Video}

4210v

Louisiana Food Service Training Program: Phase I, Unit J(Cooking Equipment II)

Helps technicians learn how to use and care for tilting skillets and deep fatfryers. {Video}

4211v

Louisiana Food Service Training Program: Phase I, Unit K(Cooking Equipment III)

Helps technicians learn to use and care for ranges and ovens. {Video}

4212v

Louisiana Food Service Training Program: Phase I, Unit L(Refrigerators and Freezers)

Helps technicians understand the types of refrigerators and freezers and howto care for them. {Video}

4213v

Louisiana Food Service Training Program: Phase I, Unit N(Using Standardized Recipes)

Helps technicians understand how to use standardized recipes. {Video}

4215v

Louisiana Food Service Training Program: Phase I, Unit O(Storage)

Helps technicians understand and practice proper storage principles.{Video}

4216v

1 1

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Louisiana Food Service Training Program: Phase I, Unit P(Meal Service)

Helps technicians understand meal service procedures in school foodservice. {Video}

4217v

Louisiana Food Service Training Program: Phase I, Unit Q(Portion Control)

Helps technicians understand the importance of portion control. {Video}

4218v

Louisiana Food Service Training Program: Phase I, Unit R(Communication and Group Problem)

Helps technicians improve their communication and problem-solving skills.{Video}

4219v

Louisiana Food Service Training Program: Phase I, Unit S(Promoting School Service)

Helps technicians understand how they can promote school food service.{Video}

4220v

Louisiana Food Service Training Program: Phase I, Unit T(Nutrition)

Helps technicians understand how school food service promotes goodnutrition among students. {Video}

4221v

Louisiana Food Service Training Program: Phase I, Unit G(Food Machines)

Helps technicians learn how to use and care for the slicer, the mixer, and thefood chopper. {Video}

4208v

Basic Skills for Food Service Workers: Practical Math

Demonstrates many of the math skills used in food service in as graphic andclear a way as possible. {Video w/program guide; Vocational MediaAssociates; 1989}

4200v

ONE: Orientation for Nutrition Employees: Volume 1 -Revised 2000

Some areas covered are: ONE description, attitudes and behaviors, personalhygiene and safety, food safety, work schedules, school meal patterns,workplace sanitation, work simplification, communication, and teamwork.{Lessons 1-30: print lessons and 4 videotapes. Georgia Dept. of Education2000}

4253

1 2

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-200810-Minute Lessons for School Food Service

Lessons in customer service, interpersonal skills and communication, menusand meal patterns, nutrition education, and production. They have beendesigned to train food service staff informally over coffee or other briefmeeting opportunities. {5-Star Nutrition Task Force; 1996}

4250

Get Ready, Get Set, GO for Quality Service

Designed for school service managers to use in employee training. Definesand describes value-added productivity, preparation of items using a batchprocess, and customer service. {BLT Module w/Video (13:00); NFSMI;1996}

4251

Worksmart Training Series: Breaking The Gossip Habit

The purpose of this session is to encourage employees to break the bad habitof talking about other people. {Leader guide, WorkSmart guide, andWorkSmart reminder; Lumina Training Associates; 2000}

4258

Louisiana Food Service Training Program: Phase I, UnitM (Dish Machines)

Helps the food service technician understand how to use the dish machineproperly. {Video}

4214v

Orientation for New Child Nutrition Employees

Provides basic training in sanitation, safety, work, behaviors, and customerservice skills, as well as school nutrition history, philosophy, andrequirements. Help new school nutrition employees develop skills that willresult in improved nutrition programs and service for customers. Helpemployees improve their self-esteem and provide them with recognition asfood service professionals. {Student Guide (English (A) or Spanish (B))Region 19 ESC; 1999} *Please indicate A or B with item number forlanguage preference.

4255

Kitchen 101

An English/Spanish CD-ROM-based program designed to meet the trainingneeds of school food service personnel to prepare them for industrialcooking in an educational setting. Can be used as: orientation for newsubstitutes or employees, a recruiting tool at job fairs, an in-service trainingtool, a coaching tool, and a learning aid to improve language skills.{CD-ROM w/instructor guide; Inspired Learning Adventures and Region 4ESC; 2002

4252

ONE: Orientation for Nutrition Employees: Volume 2 -Revised 2000

Some areas covered are: emergencies, fires, recipes, kitchen terms,measuring, portion control, palatability, food quality, USDA commodityfoods, cafeteria aesthetics, and marketing. {Lessons 31-60: print lessonsand 4 videotapes. Georgia Dept. of Education 2000}

4254

Worksmart Training Series: Answering the Telephone

The purpose of this session is to prepare the employee to present a positiveimage when answering the telephone. {Leader guide, WorkSmart guide, andWorkSmart reminder; Lumina Training Associates; 2000}

4256

1 3

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Worksmart Training Series: Being a Team Player

The purpose of this session is to promote teamwork among employees.{Leader guide, WorkSmart guide, and WorkSmart reminder; LuminaTraining Associates; 2000}

4257

Worksmart Training Series: Greeting the Customer

The purpose of this session is to prepare your employees to provide servicethat invites clients and customers to return to your place of business.{Leader guide, WorkSmart guide, and WorkSmart reminder; LuminaTraining Associates; 2000}

4259

First Day Every Day: Basics for Food Service Assistants,Part 2

Designed to help food service assistants perform their jobs safely andefficiently. Topics include weights and measures, portion control,production schedules, recipe adjustment, and equipment safety. {Videow/handout; NFSMI; 1998}

4224v

Teambuilding Skills for Managers

5 training lessons for school foodservice employees. Designed to bepresented in approximately 20 minutes each. Lessons: Understanding YourTeam Member’s Style; Practicing the Gentle Art of Communication;Creating a Happy Work Environment; Setting Business Goals As a Team;and Motivating Your Team to D Their Best. {Instructor Guide w/handoutmasters; Marketing Works; 2003}

4261

Participation: The Key to Healthy Food Practices

Provides a customer-centered team approach to school lunch participation.Identifies influencing factors and highlights successful participationpractices across the country. {Video; T-Star; 1994}

4226v

Louisiana Food Service Training Resource Guide

{guide}

4222

Managing Change and Transition

By: Dr. Ben Bissell {Includes DVD and Facilitators Notebook}

4264

Food Service Assistant..You are Important

The food service assistant is a key player in achieving the nutritional,educational, and financial goals of the school nutrition program (SNP). ThisBreakfast Lunch Training (BLT) Module focuses on the important role ofthe food service assistant (FSA) and the skills needed to achieve SNP goals.{DVD Training Movie 33:30 min; CD Training package contents andPower Point Files; Manual}

4224.1

1 4

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008School Meal Initiative For Healthy Children

{Video; T-Star; 1994}

4311v

Meal Counting and Claiming

National School Lunch and School Breakfast Programs {Video (45:20);USDA/FNS/CND}

4306v

After School Snack Program

{Video (39:12); T-Star; 1999}

4300v

Summer Food Service Program

Part I (Targeted at Students) Summer Food-Summer Fun; Part II (Targetedat Adults) Show the Kids We Care {Video I: (05:45) II:(07:52)}

4313v

Pyramid Rap: WIC Program

{Video (04:40); TX Dept. of Health}

4308v

Production Planning - Working Smarter

Ideas for efficient operation of CNP through the use of production planning& record keeping. {Video (57:46); NFSMI; 2000}

4307v

Healthy Edge 2000

Designed to satisfy the latest program requirements for USDA’s SchoolMeal Initiatives for Healthy Children. {Trainer guide, PowerPoint CD, andparticipant manual; School Food Service Foundation; 1998}

4352

Recognizing Reimbursable Lunches

{Video (20:21); National Food Service Management Training}

4309v

1 5

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Recognizing Reimbursable Meals in the School Lunch andSchool Breakfast Programs

{Video (40:45); USDA/FNS/CND}

4310v

Child Nutrition: School Meal Initiative

Video (21:26); T-Star; 2001

4302v

USDA’s Assisted NuMeals

Contains all the necessary information to produce 5 weeks of breakfast andlunch meals that meet Dietary Guidelines and other nutrition standards forschool meals. Covers managing food production, preparing recipes,purchasing ingredients, and measuring the nutrient content of meals.{Workbook; USDA; 1996}

4353

Summer Feeding

FODO 2001-English; FODO 2202 - English; FODO 2003-2004 Spanish{Video; TX Dept. of Human Services

4307v

Solving The CRE Mystery

{Video; TETN Conference; 2003}

4312v

Free Summer Food for Kids

{Video; TX Dept. of Human Services}

4305v

Child Nutrition Update

{Video; TETN Conference; 01/2003}

4319v

Child Nutrition Update

{Video; TETN Conference; 5/2003}

4303v

1 6

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Using Offer Versus Serve In The School Meals Initiative

Designed for child nutrition programs as a tool in helping them meet theHealthy School Meals Initiative. Assists in identifying a reimbursable mealunder the Offer Vs. Serve option. {Manual; USDA Team Nutrition}

4354

Charter School CNP Training

Goes over policy statement, determining eligibility, verification, TexasCommodity Program, finance, counting and claiming, required records,procurement, competitive food and exclusive beverage contracts. Binderwith video; TETN Conference; 2003

4351

Breakfast Food Production Record for Nutrient StandardMenu Options

The purpose of the Food Production Record is to: plan menus meetingnutrient standards, document the amount of food prepared for the numberplanned to be served, record the actual number of meals served, maintain adaily, permanent record. NM Student Nutrition Programs

4350

Summer Food Service Programs: Planning for NextSummer

Video; Satellite Downlink; 2003

4314v

TX Public School Nutrition Policy

{CD-ROM; 2004}

4315v

Child Nutrition: New Nutrition Policy

{Video; TETN Conference; 2004}

4301v

Child Nutrition Program Updates: May 2003

Gives information on: CNPIMS; Homeless Children Applications;applications; creditable and non-creditable; etc. {Video w/handout; TEA;2003}

4304v

Food Buying Guide Calculator

IBM food buying guide calculator. {Floppy disk; Janet Curda}

4316v

1 7

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Solving the CRE Mystery: 2004

{Video; TETN; 2004}

4318v

Texas School Nutrition Policy Meeting: Sept 2004

{Video; TETN; 2004}

4317v

Meal Counting and Claiming for the Child NutritionPrograms

Contents: Policy Statements, Mediums of Exchange, Counting and ClaimingSystems, Unit Pricing, Accuclaim, Claim for Reimbursement, CountingMoney, and Special Programs. This mini module may be taught in 4-8 hoursessions. {Instructor Manual and Student Manual; TEA; 2004}

4355

Healthy Edge: Building Healthy School Meals

Healthy Edge Classroom Curriculum. This material supports a 10 hourHealthy Edge seminar and is intended for use only until trainer certificationcourses are held in 2006.

4352.1

Incredible Edibles -- Commodity Choices and Challenges

{Video (23:10); Texas Dept. of Human Services}

4602v

Purchasing for Quality in School Food Service Today

{Video (1:00:00); CNP}

4604v

Cooperative Purchasing for Child Nutrition Programs

Addresses cooperative purchasing. Includes forming a cooperativepurchasing system, managing purchasing cooperative, and maintainingcommunications. {Video (2:00:00) w/handout; NFSMI; 1999}

4601v

Commodities 101

Provides fundamental information on commodity programs. Subjectsinclude purchase planning, federal and state roles, basic commodity orderingconcepts, and how commodity procurement supports agricultural markets.{Video (48:00); NFSMI; 2000}

4600v

1 8

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008First Choice: A Purchasing Systems Manual For SchoolFood Service - 2nd Edition

Provides child nutrition professionals with a resource to guide inprocurement procedures and integrates food safety information to assistpurchaser in establishing procedures to assure the receipt of a safe product.Includes steps in purchasing, regulations, market place environment, productmovement, bid units, specifications, brand approval, obtaining prices,monitoring cost, product testing, receiving and storage, and purchasingcooperatives. {Manual; NFSMI and USDA Team Nutrition; 2002}

4650

Food Buying Guide for Child Nutrition Program - Revised

Helps you buy the right amount of food and buy it most economically. Itwill also help you determine the specific contribution each food makestoward the meal pattern requirements. {Guide; USDA Team Nutrition;2001}

4651

Procurement Education and Training

{Video; Satellite Downlink; 2004}

4603v

Choice Plus: A Reference Guide for Foods and Ingredients

USDA reference guide on foods and ingredients to assist purchasers indeveloping food specifications consistent with nutritional goals andknowledge. Provides information to help program operators make informeddecisions when purchasing products for use in school lunch and breakfastprograms. {Reference guide; USDA Team Nutrition; 1996}

4652

Healthy Cuisine for Kids-Trainer’s Manual

Healthy Cuisine for Kids is about helping child nutrition professionalsdevelop culinary skills needed to prepare and serve healthy and appealingmeals. It is about food preparation and service.

1154.1

Healthy Cuisine for Kids-Participant’s Manual

Your handbook and guide for the lessons in each of the four modules of theHealthy Cuisine for Kids Seminar. Each module begins in a classroomsetting with a lesson designed to help give you a nutrition foundation and aframework for culinary skills.

1154.2

Healthy Cuisine for Kids-Culinary Manual

Your handbook to use in the five culinary laboratories of the Healthy Cuisinefor Kids Seminar. Culinary demonstrations show you the culinarytechniques you will use in the culinary labs.

1154.3

Healthy Cuisine for Kids

Contains quality scorecards for the food groups covered in the HealthyCuisine for Kids Seminar.

1154.4

1 9

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Healthy Cuisine for Kids Seminar

This module works on Improving Culinary Skills in Child NutritionPrograms, Module Tow deals with Fruits and Vegetables; Module Threedeals with Meat/Meat Alternates; Module Four deals with Breads/Grains.

1154.5

Healthy Cuisine for Kids Seminar-Train the Trainer

A train-the trainer packet that includes tools and tackics for implementing aHealthy Cuisine for Kids Seminar and strategies for implementing a HealthyCuisine for Kids Seminar.

1154.6

Hey, What’s Cookin’? Recipes for a School ServiceRevolution

Looks at six dynamic school foodservice programs that combine innovativemarketing, quality products, and good nutrition to win over students, faculty,parents, and administrators. {Video; TX NET; 1995}

1002v

Serving Line Courseware -- Traditional Menu Planning"101"

Chef Joe hosts this software providing a choice of 5 easy lessons: Intro toSchool Meals; Overview of Traditional Menu Planning; Intro to Food BasedComponents; Reimbursable Lunch; Reimbursable Breakfast. {CD-ROM(version 1.1) w/guide; Serving Line Courseware}

1005v

Serving Line Courseware -- Enhanced Food-Based MenuPlanning "101"

Chef Joe hosts this software providing a choice of 5 easy lessons: Intro toSchool Meals; Overview of Enhanced Food Based; Intro to Food BasedComponents; Reimbursable Lunch; Reimbursable Breakfast (includes offervs. serve). {CD-ROM version 1.1 w/guide; Serving Line Courseware}

1004v

A Menu Planner for Healthy School Meals

Educates school foodservice staff on the link between nutrition and health,This nutrition resource includes chapters on meeting the Dietary Guidelinesand nutrition goals, food-based menu planning and nutrient standards,nutrient analysis, and basic principles and processes of menu planning. Alsoincludes information about how to promote the school meal programs.{Guide; USDA Team Nutrition; 1998}

1050

Health Star: Guidelines For Healthy School Meal Planning

The goal of Health Star is to reduce fat, saturated fat, cholesterol, and sodiumin school lunch menus and increase carbohydrates and fiber. Information onpromotion plans, recipes, menus, and evaluation plans. {Guide; AmericanHeart Association }

1051

Maximizing Menu Management Skills

An interactive, multimedia, training tool that was designed to increaseknowledge and skills related to menu planning and production. Modules:Nutrition; Menu Planning; Recipe Standardization. {CD-ROM Version 1w/brochure; USDA, TEA, R19 ESC, R11 ESC, and NMSU; 2001}

1003v

2 0

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Creating Healthy Menus for the Mainline: Part 2

Demonstrates the use of production scheduling, standardized recipes, andproduction techniques to effectively implement healthy menus for themainline. {Video w/handout; NFSMI; 1995}

1001v

Creating Healthy Menus for the Mainline: Part I

Presents ideas for planning and creating healthy, cost effective, appealingmenus. {Video (60:00); NFSMI; 1994}

1000v

SNP Nutrition Library News & Catalog (2 copies)

**Filed in black filing cabinet.

R0001

Decorating with Food

Video (30:00); Barbara Lee Dillon

1105v

You’re a Part of the Process

How to handle frozen further processed products. Provides anunderstanding of the steps necessary in handling further processed products:from receiving to preparing, holding and storing. This understanding willhelp increase compliance with safe handling procedures among allemployees. {Video; Tyson Foods, Inc.}

1111v

Draining and Rinsing Ground Beef

{Video; Beef Industry Council and Beef Board and Lunch Power; 1991}

1113v

On the Road to Professional Food Preparation

Includes lessons on interpreting recipes, weights and measures, portioncontrol, and recipe adjustment. {BLT Module w/video (20:00); NFSMI;1993}

1159

Cake Decorating: Easy as 1-2-3

Zella Junkin, Director of the Wilton School, shows the basics of cakedecorating in simple terms. Learn baking and decorating techniques, simpleborders and more. This video shows how to decorate five different cakes forfun entertaining. {Video; Wilton Enterprises, Inc.; 1987}

1103v

2 1

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Amazing Grains

Shows what grain is, why it's so good to eat, where it comes from, and how itgets from field to table. This video field trip travels around the world toshow: rice, wheat, corn or maize, barley, oats, rye, buckwheat, kasha, spelt,millet, triticale, amaranth, and quinoa. {Video (20:00); Learning Seed; 1999}

1100v

Cooking A World of New Tastes

Culinary training series contains 4 self-instructional videos (20 min each)that promote healthy cooking techniques for school nutrition professionals.Explores innovative and creative approaches to produce healthy, tasty, andattractive foods for the school meals programs with an emphasis onenhancing culinary skills. {4 videos w/Quick Reference Guide; USDATeam Nutrition; 1998}

1160

Garnishing Quality Food; Merchandising the SchoolCafeteria

{Video Quality (4:35); Merchandising (17:12); Texas Education Agency}

1115v

Healthy School Meals

{Video; LOT Coalition; 1996}

1109v

Sandwiches Fast and Easy/Deboning a Turkey/UsingStandardized Recipes/Deep Fat

Sandwiches fast and easy 7 min; Recipes 12 min; Deep Fat Frying 12 min

1401v

Food Quality: Making the Grade in Child Nutrition --Part I

Determine what students define as quality and shows how to apply a set ofstandards to judge the quality of the foods prepared. {Video; NFSMI;1999}

1116v

Food Quality: Making the Grade in Child Nutrition --Part 2

Continues discussion of student-focused quality programs. Topics includefood preparation, principles, presentation, and marketing techniques. {Videow/handout; NFSMI; 1999}

1117v

Baking: Yeast-Raised Products

Step-by-step demonstrations illustrate how to prepare a basic yeast doughfor white bread and explain the variations needed to produce other breadtypes and flavors, as well as rolls, sweet rolls, and Danish pastry. Emphasisthroughout is placed on shaping techniques for both basic products andspecialty items. {Video w/reproducible masters; Vocational MediaAssociates; 1982}

1102v

2 2

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Introduction to Baking

Describes the functions and characteristics of basic ingredients used inbaking and identifies the equipment and tools used in a commercialbakeshop. As an introduction to actual baking operations, step-by-stepdemonstrations show procedures for mixing and baking muffins, loafquickbread, popovers and biscuits. {Video; Vocational Media Associates;1982} *Missing Reproducible Masters

1110v

Baking: Cakes, Cookies and Decorations

Methods for mixing, panning and baking both shortened-type cakes andfoam-type cakes are described. Selection and application of a variety ofdecorative cake finishes are demonstrated. Production of various kinds ofcookies is shown, with emphasis on shaping techniques. {Video; VocationalMedia Associates; 1982} *Missing Reproducible Masters

1112v

Serving Line Courseware -- Weights & Measures

Chef Joe hosts this software providing a choice of 5 easy lessons: VolumeMeasurements; Weight Measurements; relationship between the VolumeMeasurements; Weights and Measures in Standardized Recipes and inNutrient Analysis Software. {CD-ROM (version 1.2) w/guide; Serving LineCourseware}

1114v

Now You're Cooking!

Designed to teach creative new approaches to recipe modification and menu“thinning” using a variety of methods including USDA commodities.Participants will gain the skills and tools necessary to put these techniquesinto action in their school kitchens. {Trainer guide and participant manual;School Food Service Foundation; 1998}

1163

Culinary Techniques for Healthy School Meals

1)Intro to Preparing Healthy School Meals; Preparing Fruit; PreparingCooked Vegetables; Preparing Salads (A). 2)Preparing Meat and Poultry;Preparing Processed Meat Products; Preparing Meat Alternate Main Dishes;Preparing Sauces (B). 3)Preparing Yeast Breads; Preparing Quick Breads;Preparing Pasta, Rice, and Grains; Preparing Cakes (C). 4)Seasonings forHealthy School Meals (D). Also available to check out: Master TrainerWorkbook (#) and A Coaching Guide for School Nutrition Managers (#).{Videos w/lessons; NFSMI; 1996} *May be checked out separately.

1151

Cooking For The New Generation

Designed for directors and managers to instruct food service assistants in thepreparation of multiple-ingredient, processed food products. Chapter topicsare Manufactur’s Instructions, Checking Temperatures, and Cooking andHolding. {BLT Module w/video; NFSMI; 1997}

1158

Healthy Cooking For Kids

Designed to introduce new techniques, refine traditional methods to createhealthier, great-tasting meals that meet USDA School Meals Initiative goals.Chapters include: Increasing Fruits and Vegetables in Menu Planning,Reducing Fat in Meats and Meat Alternates Main Dishes, Increasing Grainsand Pastas in School Lunches, and Food Aesthetics. {BLT Module;NFSMI; 1995}

1162

The PMA Fresh Produce Reference Manual for FoodService

Contains foodservice specifications for over 75 individual fresh fruits andvegetables including detailed information on seasonality, storing, handling,grades, sizes, recognizing and solving common problems, and commoditygroups offering additional information. {Guide; Produce MarketingAssociation; 1989}

1353

2 3

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Making It Easy

Includes up-to-date information along with activities on healthy cooking,quick & easy garnishing, nutrition guidelines, meal planning, etc. {3 parts:teacher resource manual, student activities/student handbook, teacher'smaterials supply pack; The Symmetry Group; 1993}

1155

Reinventing the Meal with Soy

This kit includes five sections, each covering a different aspect of the soyprotein story. All pieces are designed to be photocopied so you can sharethis information with the staff or others interested in learning more about soyprotein. Sections: 1)The Soy Story; 2) Menu Plans; 3) Recipes; 4)Product& Vendor Info; 5) Promotion & Marketing Materials. {Video with guide;United Soybean Board}

1156

Rice The Right Way: Easy Steps To Perfect Rice

Objectives for the lesson: Discuss nutrition benefits of rice; identify differenttypes and forms of rive grown in the United States; discuss proper ways tocook rice using various types of foodservice equipment; and discuss tips forcooking perfect rice. {Video w/lesson book; USA Rice Council; 1996}

1157

Culinary Techniques: A Coaching Guide for SchoolNutrition Managers

The object of this material is to prepare the manager as a coach forfoodservice assistants as they learn to use Culinary Techniques forHealthy School Meals (#). {Guide; NFSMI; 1996}

1150

Culinary Techniques: Cooking with Flair: Breads andGrains

Teaches preparation techniques for yeast breads, quick breads, cakes, pasta,rice, and grains. Food science, chemistry, mathematics, history, andmechanical concepts make it appropriate for a multidisciplinary classroom.{CD-ROM; NFSMI; 2001}

1108v

Land O’Lakes Cheese 101

Enhancing your school menu with cheese. {Video; Land O’Lakes, Inc.;2001}

1107v

Healthy Cuisine for Kids Workshop

Trainer’s manual for presenting 3-day hands-on training program focusingon development of culinary techniques that support healthy eating practices.Designed for managers or directors to use with food service productionstaff. {Manual; NFSMI; 1995}

1154

Culinary Essentials

Culinary Essentials has all the right ingredients for your high school foodservice program. Some topics covered in Culinary Essentials are: CulinaryTips; Safety & Sanitation; Vocabulary. {Instructor Resource Guide,Instructor Annotated Edition Lab Manual, and TEKS Correlation; Johnson& Wales University; 2002}

1161

2 4

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Fruits and Vegetables Galore: Helping Kids Eat More

This three-booklet Team Nutrition technical assistance tool is packed withtips to help you purchase, protect, prepare, present, and promote fruits andvegetables-and capture the interest of your students. {3 booklets: Tricks ofthe Trade, Meal Appeal, and Quality Food for Quality Meals; USDA TeamNutrition; 2004}

1153

Worksmart Training Series: Tasting for Food Quality

The purpose of this session is to prepare the employee to taste food forquality control and to take action if the food does not taste good. {Leaderguide, WorkSmart guide, and WorkSmart reminder; Lumina TrainingAssociates; 2000}

1164

Culinary Techniques for Healthy School Meals: MasterTrainer Workbook

{Workshop Objective: To prepare Master Trainers to present A CoachingGuide for School Nutrition Managers (#) for Culinary Techniques forHealthy School Meals (#). {Guide; NFSMI; 1996}

1152

Culinary Techniques: Cooking with Flair: PreparingFruits, Salads and Vegetables

Includes activities which reinforce food handling and preparation practicesthat maintain food quality. Emphasizes proper storage of fresh fruits andvegetables, preparation, and presentation techniques. {CD-ROM; NFSMI;2001}

1104v

Quality: Behind the Scenes -- Part 1

Receiving, planning and preparation and serving foods from a quality pointof view. Designed for food service personnel from chefs to on-line workers.{Video w/student workbook; TV Journal; 1992}

1302v

Selecting & Storing Seafood

Easy-to-follow instructions show how to select a variety of shell and fin fishto ensure freshness and flavor and provide storing information before andafter cooking to maintain quality. {Video (11:50); Meridian EducationCorporation; 1990}

1300v

Quality Receiving Practices for Healthy School Meals

Participants will have the opportunity to improve receiving skills by:considering basic information on how the purchasing process works;recognizing what all personnel need to know in order to receive productsefficiently and effectively; applying appropriate methods of storing foodproducts to maintain maximum quality; and identifying ways to handleproblems through improved communication. {Video w/participants handout;NFSMI; 1998}

1301v

Inventory Management for Child Nutrition Programs

Focuses on the general principles of inventory management: Organizationfor Inventory Control, Record Keeping, Product Safety, and Cost Control.{BLT Module w/video; NFSMI; 2000}

1351

2 5

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008All Star Receiving For Child Nutrition.

Five lessons relate proper receiving procedures to food quality andfreshness, food safety, and customer satisfaction. Provides information onverification of orders, temperature check, and storage procedures. {BLTModule w/video (16:02); NFSMI; 1998}

1350

Texas Produce Directory

Texas has the distinction of being one of the nation’s most diverseagricultural states. By leafing through this directory you will discover thecornucopia of fruits, vegetables, pecans, and herbs that Texas grows and listsof the producers who can provide these for you. {Directory; Texas Dept. ofAgricultural; 2002}

1352

Practical Tips for Healthy Meals: Part II

Gives cooking demonstrations for: Easy Beef and Salsa Wrap; SensationalSteamed Broccoli; and Polynesian Carrot Cake. {Video (1:12:00); ChefJeff; 1998}

1202v

Building Quality Meals: Standardized Recipes andPortion Control

Satellite seminar videotape provides an opportunity for Child NutritionProgram personnel to better understand standardized recipes, culinary terms,weighing and measuring, portion control techniques, and recipe modificationto prepare quality meals. {Video w/handout; NFSMI; 2000}

1200v

Measuring Success with Standardized Recipes

Assist school foodservice managers and employees in gaining anappreciation of the importance of using standardized recipes and helpmanagers develop and use standardized recipes in their school foodserviceoperations. {Video (15:25) w/binder; NFSMI and USDA Team Nutrition;2002}

1250

USDA Recipes for Child Nutrition Programs

Contains 192 previously printed recipes from Quantity School Recipes forSchool Food Service (1988) and A Tool Kit for Healthy School Meals(1995) with the addition of Critical Control Points (CCPs). {CD-ROM;NFSMI and USDA; 2002}

1201v

Super Snacks

A step-by-step guide to helathy recipes for kids. {Book; Bobbie Kalman;2003}

1251

Avoid Portion Distortion

Includes review of portion sizes, activities, portion size quiz, related websites,and presenter’s notes. {Print outs and CD-Rom}

1252

2 6

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Kitchen Math & Measuring

Includes review of kithcen math & measuring activities, math & measuringquizes, related websites, and slide handouts {Print outs and CD-Rom}

1253

Kitchen Math: Measuring

Demonstrates correct measuring techniques and teaches units of measure,equivalents and basic math used in recipes {Worksheets and VCR Video}

1254v

Yeast Breads - Just the Facts

Chef Jonathan Locke demonstates the fundamental basics from individualingredients to the finished loaf of bread. He discusses ingredients, how tomeasure, proper mixing techniques and baking know-how.{Recipes; DVD (24 minutes)}

1203v

Salads-Just the Facts

Chef Jonathan Locke demonstates and discusses salad-making techniques,nutrition information and fun facts.{Recipes; DVD (35 minutes)}

1204v

Kitchen Math: Measuring

Demonstrates correct measuring techniques and teaches units of measure,equivalents and basic math used in recipes {Worksheets and DVD}

1254dvd

Enhancing Productivity in School: Part 1

Some topics covered: Five Steps of Problem Solving; Three Parts of a Task;Eight Principles for Improving Productivity; and Illustrations for Principles1 & 2{Video w/handout; NFSMI; 1996}

1101v

Work Simplification

{Video; Satellite Downlink; 2001}

1400v

Worksmart Training Series: Setting Up a Work Station

The purpose of this session is to introduce employees to basic principles ofwork simplification or motion economy. {Leader guide, WorkSmart guide,and WorkSmart reminder; Lumina Training Associates; 2000}

1450

2 7

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Enhancing Productivity in School: Part 2

Some topics covered: Standardized Recipes; Pan Sizes and Portions; Reviewof Principles 1-3 of Improving Productivity; and Defines Principles 4-8.{Video w/handout; NFSMI; 1996}

1106v

Becoming an Effective Leader

Presents models of behavior so managers can learn and refine leadershipabilities. {Video (23:00) w/booklets;Education Foundation and NationalRestaurant Association; 1994}

5007v

Parenting in the 90’s

{Video (05:00); American School Food Services}

5005v

The Bolero

Music training {Video (26:00)}

5000v

Goals

Step-by step approach, to make and achieve goals, that you can tailor to yourimmediate needs. {Video; Zig Ziglar; 1988}

5002v

How to Be A Winner

Provides you with a 10-step formula that gives you the do’s and don’ts oftop achievement. By following this formula, you enjoy greater success.{Video; Zig Ziglar; 1987}

5003v

Serving Line Courseware -- got cheese?

Learn how to use a mouse with "Cheddar". {CD-ROM (version 1.1)w/guide; Serving Line Courseware}

5004v

Changing The Picture

{Video (40:00); Zig Zigler}

5001v

2 8

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Achieving Control Over Stress - Kit 2

Sections: Leader Support Materials, Marketing Materials, and ParticipantMaterials. Ways to control stress are addressed. {Kit, Video (08:23);Human Kinetics; 1994}

5006

Deluxe Bingo Cage

Bingo Game

5052

38 Basic Speech Experiences

{Book; Clark S. Carlile and Dana V. Hensley; 1999}

5050

180 Ways to Walk the Leadership Talk

180 Ways to Walk the Leadership Talk is jam-packed with techniques,strategies, “how to’s,” and things to remember. {Book; John Baldoni;2000}

5051

Peanut Butter and Jelly Management

In a nutshell, it means employees (like kids) benefit from more personalinvolvement, caring, understanding, and attention. Using stories from theirown lives as parents, the Komisarjevskys demonstrate the importantmanagement lessons to be gleaned from parenting - and give readers tips foreffectively applying these lessons to the workplace. Whimsical, poignant,and heartwarming, but also practical, insightful, and direct. {Book; Chris &Reina Komisarjevsky; 2000}

5053

Spinner

Can be used to play adult learning games.

5055

The Magic of Conflict

The Magic of Conflict has helped thousands of people throughout the worldto create powerful relationships, to resolve conflict successfully, and todevelope a high quality of life. A Video Seminar; Author: Thomas Crum{Includes book; 3 workbooks; small Aiki Works Gong; video}

5008

Dairy Max Programs for ISD’s 2006-07

**Filed in black filing cabinet.

R0002

2 9

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Texas Public School Nutrition Policy: ImplementationSchedule

Tx. Public School Nutrition Policy: Implementation Schedule.**Filed in black filing cabinet.

R0003

Texas Public School Nutrition Policy at a Glance

**Filed in black filing cabinet.

R0004

Civil Rights Brochure

The purpose of this brochure is to provide guidance and informationregarding Civil Rights (FNS Instruction No. 113-1) and how it is applied inthe Child Nutrition Programs.**Filed in black filing cabinet.

R0005

Food Buying Guide:CD

Food Buying Guide for Child Nutrition Programs: Instructor Manual andParticipant Workbook.**Filed in black filing cabinet.

R0006

One-Minute Messages for Nutrition Educators

These attention-grabbing messages are powerfull communicators of healthyeating patterns-and all take 1 minute or less. The lessons can be usedanywhere.

5049

Food for Today

Goes beyond the basics with coverage of topics teachers want: Food Science,Food Technology, Nutrition/Wellness Link, Sports Nutrition, Foods andCultural Diversity, Contemporary Trends and Issues, and New Food GuidePyramid. {Books: Teacher’s Wraparound Edition, Lesson Plan, Test, Quiz,Extending the Text, Activity, Lab, Multicultural, and Food Science Resource.Glencoe 1994}

3450

Food & Me -- Teacher's Kit Pre-K & Kindergarten

The goal of Food & Me is simple - to improve the health of children byempowering them to: choose a variety of foods; eat more grains, vegetables,and fruits; and construct a diet lower in fat. {Teacher’s guide, classroomposters, student reproducibles, children’s magazines, and family newsletters;USDA Team Nutrition; 1995}

3451

Food Time Teacher's Kit Grades 1&2

The goal of Food Time is simple - to improve the health of children byempowering them to: choose a variety of foods; eat more grains, vegetables,and fruits; and construct a diet lower in fat. {Teacher’s guide, classroomposters, student reproducibles, student magazines, family newsletters, andvideo; USDA Team Nutrition; 1995}

3452

3 0

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Food Works Teacher's Kit Grades 3&5

The goal of Food Works is simple - to improve the health of children byempowering them to: choose a variety of foods; eat more grains, vegetables,and fruits; and construct a diet lower in fat. {Teacher’s guide, classroomposters, student reproducibles, student magazines, family newsletters, andvideo; USDA Team Nutrition; 1995}

3453

yourSelf

Helps students in grades 6-9 understand how their eating patterns andphysical activity today can affect their health and the way they grow for yearsto come. {Teacher guide, student activity guide, magazine and tools; USDATeam Nutrition; 1998}

3454

Food and Nutrition

Consists of four sequential investigations that help students understand whatfood is, what it is made of, and how several nutrient groups contribute tohealthful nutrition. {Teacher guide, video, transparencies, Science Stories,and poster; FOSS; 2000}

3455

Community Nutrition Action Kit

To be used with grades 3-6, families, and community volunteers toencourage healthy food choices. Contains youth, family/caregiver, andcommunity activities with guidelines for implementation, reproduciblehandouts, resource information, and references. {Kit; USDA; 1996}

3464

Nutrition, Food, and Fitness

Comprehensive text designed to help students make important decisionsabout nutrition and wellness with assurance and competence. {Teacher’sWraparound Edition, Teacher’s Resource Portfolio, Teacher’s Resource CDwith GW Test Creation Software, Lab Manual; Goodheart-Willcox; 2004}

3456

Adventures in Food and Nutrition

Designed to help your students learn about food and nutrition. They willlearn how to develop scientific and inquiry skills as they becomenutritionally literate with food management and preparation. They will alsobecome familiar with foods from a cross section of culturally diversebackgrounds. {Student Edition, Annotated Edition, Student Activity Guide,and Teacher’s Resource CD; Goodheart-Willcox; 2003}

3457

Food Science: The Biochemistry of Food and Nutrition

Food Science is the study producing, processing, preparing, evaluating, andusing food. {Teacher’s Resource Guide, Student Textbook, and TEKSCorrelation; Glencoe; 2002}

3458

Guide to Good Food

Guide to Good Food is a comprehensive text concerned with the nutrientvalue, appetite appeal, social significance, and cultural aspects of food.{Student Text, Student Activity Guide, Teacher’s Wraparound Edition,Teacher’s Resource Guide, Teacher’s Resource Portfolio, Teacher’sResource CD, GW Test Creation Software, Computer Review Games, andRecipe Multimedia; Goodheart-Willcox; 2002}

3459

3 1

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Introduction to Food Science

Divided into 4 sections: 1)Introduction and Background, 2) Preservation,3)Food and Food Products, and 4) Related Issues (environmental concerns,food safety, regulations and labeling, world food needs, and careeropportunities). {Student text, Instructor’s guide, and TEKS Correlation;Delmar; 2003}

3460

Nutrition and Wellness

Emphasizes nutrition, wellness, and fitness. Contains concise informationon food preparation, food safety, and food science. {Teacher AnnotedEdition, Student Text, TEKS Correlation; Glencoe; 2004}

3461

Food Science and Safety

Incorporates important areas of food science, preservation, food industry,business aspects, and world hunger and the future. {teacher’s manual,student textbook; Pearson; 2004}

2161

Food Science and Technology

Incorporates important areas of food science, preservation, the food industry,business, world hunger, and the future. {Student textbook, teacher’s manual,and TEKS Correlation; Pearson Education, Inc.; 2004}

3462

Nutrition Traveling Trunk: Exploring CulturalDifferences Through Food

Includes nutrition lessons that focus on the Food Guide Pyramid from amulticultural perspective and instructions for creating your own travelingtrunk of resources. Six nutrition lessons are designed for elementary grades,but all ages can benefit from the program. {Manual; NFSMI; 2003}

3463

Barely Bear and His Friends Learn to Like New Foods

Child Nutrition Training {Video (08:29); National Food ServiceManagement Training}

3500v

Disney PSA/Team Nutrition VNR/Great NutritionAdventure

1) Disney PSA: You Are What You Eat; 2) Disney PSA: Pig, Pyramid,Rock; 3)Team Nutrition; 4) Great Nutrition Adventure. {Video}

3501v

Nutrition Curriculum Activities Kit - Level 2

For grades 9-12; provides 20 easy-to-use teaching units to review basicnutrition concepts and involve students in applying their skills andknowledge to more advanced lessons in diet planning, special diets, mealplanning and preparation, and nutrition issues. {Activities Kit; The Centerfor Applied Research in Education; 1986}

3552

3 2

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Nutrition Activities for Preschoolers

Takes advantage of preschoolers’ interest in the food they eat by providingan ongoing, everyday emphasis on good health and nutrition throughout theearly childhood curriculum. Activities are related to the typical preschoolclassroom learning centers. {Training manual for teachers, which outlines astaff workshop for using the book to create awareness of good health habits;Dale Seymour Publications; 1996}

3551

Teaching Children About Food

Teaches parents and child care providers: cooking and gardening activitiesfor children, tips to help children become smart consumers, ways to teachappreciation for cultural diversity regarding food choices and preparation, anunderstanding of the relationship between food and our environment.{Teaching and Activities Guide; Christine Berman, M.P.H., R.D. and JackiFromer; 1991}

3555

What’s a Food Groupie?

Shows how healthy eating can be simple and fun. It explains what the bodyneeds to grow and stay healthy. {Children storybook and figurine set; MaryKolton; 1992}

3557

The Food Groupie Adventures

Nutritional Education for Early Elementary Students. {Video (15:00);1991}

3505v

Healthy Choices: Balanced Meals

{165 Food Pictures; Dairy Council of California; 1989}

3503v

Little Ideas

Provides an opportunity to expand a child’s knowledge of food in its variousforms. This will enhance later learning of skills needed to be able to makeintelligent food choices throughout life. The child will be able to identify avariety of foods, identify a given food in different forms, and place a givenfood with foods of the same class and be able to name the class. {FoodPictures; National Dairy Council; 1973}

3504v

Join the Fruit and Vegetable Party: Activity Book

Offers activities that are practical, effective and fun for teaching ’5 A Day’ tochildren and adults. Activities are appropriate for children of all ages, teens,adults, seniors; for use in school, hospital, health, and community settings.{Activity Book; Yummy Designs; 2000}

3550

Setting up for Success

Simple and easy-to-use ideas for those who want to make a healthydifference for kids of all ages. Ideas for displays, activities, and games.{Book; Healthy Kids Challenge; 2004}

3554

3 3

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008The Power of Choice

This is a guide of an after school, interactive learning program for youngadolescents (ages 11-13). The messages and activities found in ThePower of Choice can help guide preteens toward healthier lifestyles.{Leader’s Guide; USDA and Dept. of Health and Human Services; 2003}

3556

FIT FOR A KING: The Smart Kid’s Guide to Food & Fun

Developed to help youngsters, ages 8 to 11, and their parents understand therole of nutrition and regular physical activity in a healthy lifestyle. {Video(09:00), leader guide, activity sheets, and a food pyramid poster; AmericanAcademy of Pediatrics and American Dietic Association; 1997}

3502v

F.A.C.T.S.: Facts & Activities About Chewing Tobacco &Smoking

This four-session classroom unit send the message that tobacco-free is theonly way to be! Focuses on the dangerous, costly, and adverse aspects ofsmoking and tobacco chewing, discusses the negative social consequences oftobacco use, examines peer pressure and advertising influences, andconcentrates on the health benefits of tobacco abstinence. Developed forfifth-graders. {Activity Book; CATCH; 2002}

3558

Barely Bear and His Friends Learn About the DietaryGuidelines for Americans

Designed for early childhood nutrition education. Supports the activity oftasting parties conducted by child program personnel. {Video (12:30)w/lesson; NFSMI}

3506v

Activities for Teaching Nutrition

Varied activites for teaching some of the basics of nutrition. {Actvity book;NASCO; 1988}

3559

Pyramid Power

The five food group nutrition 30 minute lesson plan for grades K-6.{Activity Book; NASCO; 1994}

3553

Anatomy of My Pyramid

Designed to help educators understand the messages, concepts and dietaryrecommendations of the USDA’s new MyPyramid. {CD-ROM}

3565

Exploring the New Food Pyramid

Identify the food groups shown on the pyramid; recognize that individualsneed different amounts of calories; Understand why some foods belong atthe tip & others at the base of the pyramid. {Video}

3566

3 4

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Steps to A Healthier You: New Guidelines -New Pyramid

Includes the most current scientific information about diet and physicalactivity. Gives specific guidelines about the types and amounts of foods toeat through 12 Food Intake Patterns. {CD} {Student Workbooks}

3567

The New Label: The New Nutrition Facts Food Label

Explains how to read the Nutrition Facts label. Also explains terms used onpackaging such as Fat Free, Lean, and Light. {Video (approx. 20:00); FDA;1993}

3204v

Dietary Guidelines: In Your Hands

{Video (58:00); Region IV Teleconference #1; 1992}

3201v

The Healthy E.D.G.E. in Schools:

Eating, Dietary Guidelines, and Education {Video (20:00); SFSFoundation}

3203v

The Nutrition Facts Label

The goals of this instructional program is: to help students discover how touse the information contained in the revised Nutrition Food Labels. {Video;Educational Video Network}

3205v

Our Guides To Healthy Eating

Understanding nutrition labels (Fifth grade and higher, even adultaudiences). Goals are: to help students discover how to use the informationcontained in the revised label, to present health claims linking some foodsand specific diseases, and to describe such phrases as “Low Fat” so thatstudents can make healthy choices. {Teacher’s Guide, Blackline Masters,Video (15:00); United Learning; 1994}

3251

ABC’s OF HEALTHY LIVING

The goal is to familiarize participants with the Dietary Guidelines forAmericans, 2000. Themes include AIM for Fitness, Build a Healthy Base,and Choose Sensibly. Activities will reinforce the recommendations and willprovide ideas for application in the workplace and at home. {Trainer Guide,Video (22:00); TX Dept. of Human Services; 2001}

3250

Review Of The New Dietary Guidelines

{Video; T-Star; 2001}

3202v

3 5

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Dietary Guidelines 2000 Real Guidelines for Real People

{PowerPoint Presentation CD-ROM; Kim Hansen, RD and Dayle Hayes,MS, RD; 2001}

3200v

Nutrition Labels

Includes review of Nutrition labels, activities, nutrition label quiz, relatedwebsites and slide handouts. {CD-Rom}

3206

Nutrient Basics

Includes review of Nutrient Basics, activities, nutrients quiz, related websitesand slide handouts. {CD-Rom}

3207

Reading and Understanding Food Labels

This includes literature and videos that deal with Exploring the New FoodPyramid. { Material and Video}

3208

You Make The Difference: Effects of Good Nutrition onLearning

This video examines the effects of good nutrition on learning as it relates tothe role of employees in school foodservice programs. {Video; TysonFoods, Inc.; 1990}

3009v

Early Bird

Public Service Announcements 1.) ”Breakfast Party PSA” :30; 2.)“Breakfast Party PSA” :30; 3.) “Breakfast Party PSA” :20. {Video(01:20)}

3012v

Closing the Performance Gap with School Breakfast

{Video (10:00); Texas Nutrition Education & Training Education; 1994}

3002v

Body Fat in America

{Video; Covert Bailey}

3001v

3 6

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Apples and Pears

Body Shapes, Hip to Waist Ration, Heart Attack {Video; Covert Bailey}

3000v

Fitness = Health

{Video (45:00); Covert Bailey}

3004v

Fit or Fat for the 90’s

Facts you should know on losing Fat while staying Fit. Based on fitnessexpert Covert Bailey’s best selling book. {Video (60:00); PBS HomeVideo}

3003v

Good Food, Bad Food: You Choose

Part 1: Takes a close look at such dietary culprits such as: fat, sugar, andsodium and how to avoid and replace them with healthier fruits andvegetables. Part 2: Takes a look at three dietary heroes - grains, fruits, andvegetables - and how they can work together to provide a healthier diet.{Videos (Part 1 24:00, Part 2 16:00); Educational Video Network}

3005v

It Takes More Than Books for Students to Learn: It TakesBreakfast

{Video (05:35); and Dairy MAX, Inc. and SFS Foundation; 1996}

3007v

Investigating Food Additives

The purpose of this program is to help viewers understand what foodadditives are, the role they play in food production, where they come from,how they are regulated and whether or not they are safe to eat. {Video(23:00) w/user’s guide; Meridian Education Corporation}

3010v

Team Up with Team Nutrition

Shows you how to excite and encourage others to TEAM UP and becomeinvolved in, and committed to Team Nutrition. {Video w/booklet; USDATeam Nutrition; 1998}

3014v

School Wellness - Healthy Lifestyles/Healthy Kids

{Course Materials; Texas Dept. of Health School Wellness Conference;1996}

3052

3 7

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008USDA’s Great Nutrition Adventure

An interactive learning opportunity for school food service staff, teachers,parents, children, and chefs as they create partnerships to improve children’shealth. {Event Planner, Directory of Chefs for School Partnerships, andPromotional Materials. Action Packet; USDA Team Nutrition; 1996}

3057

Healthy E.D.G.E./Important Nutrients

Summer Workshop {Manual w/CD-ROM; Donna Rose; 2001}

3055

Food & Mood

Explains in an accessible, interactive style why what you eat has a directinfluence on how you feel, think, act, and sleep. Somer’s revolutionaryFeeling Good diet, as well as the many self-assessments, quizzes, andquestionnaires, allows you to customize her step-by-step advice to takecontrol of your eating habits, mood, and mind. {Book; Elizabeth Somer,M.A., R.D.; 1999}

3050

Importance of Breakfast Power Point

{PowerPoint CD-ROM}

3006v

Food and Culture - 4th Edition

Coverage of culturally related food and nutrition topics. Comprehensiveoverviews of key ethnic, religious, and regional groups. {Book; PamelaGoyan Kittler and Kathryn P. Sucher; 2004}

3054

Pediatric Nutrition Handbook - 5th Edition

Provides evidence-based guidance on the full spectrum of childhoodnutrition issues. Encompasses nutrient requirements and metabolism,methods for assessing nutritional status, nutrition support for healthy infantsand children, and the role of nutrition in treating diverse pediatric diseases.{Book; American Academy of Pediatrics; 2004}

3051

Personal Best: Balancing Fitness and Nutrition

Includes two parts: 1) Nutrition Analyzer - Users can analyze their diets tolearn about the nutrient content of the foods they eat. 2) Energy Analyzer -Interactive tutorial (focuses on the effect of exercise on health and weight)and an exercise calculator (allows users to calculate the number of caloriesexpended in one day while working, playing, and resting). {CD-ROM;Goodheart-Willcox; 2004}

3008v

Team Nutrition: Getting It Started and Keeping It Going

If you’re a new Team Nutrition School, this guide introduces you to TeamNutrition and the wonderful resources that are now available to help you getTeam Nutrition started and keep it going. If your school is alreadyparticipating, the guide can help you review Team Nutrition’s goals, takeanother look at the Team Nutrition materials on your shelves, order newones, and revitalize your efforts to help children be healthy and physicallyactive. {Leader Guide & Media Guide; USDA Team Nutrition; 2004}

3056

3 8

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008It’s All About You

Contents: Family Fun, Food, and Fitness, Eating for a Healthy Heart, EatingWell with Diabetes, Fighting Cancer with Your Knife and Fork, and It’s AllAbout You - slide show template. {CD-ROM; Dietary Guidelines Alliance}

3013

Your Personal Path to Wellness

Interactive wellness system. {Video (15:00); ASFSA; 2004}

3011v

Basic Nutrition

Covers basics of nutrition, dietary guidelines, and the school meal initiative.{Module w/PowerPoint presentation (CD or disk); Stephanie Turkel; 2003}

3053

Winning Weighs Workouts

Winning Walks (1,2 or 3 mile calorie-burning workout. {47:00 DVD}

3015v

Education For Self-Responsibility

Nutrition Education {Video; ESR IV}

3104v

Eat Smart

Correspondent Judy Woodruff presents the latest facts on nutrition. {Video(60:00); MacNeil/Lehrer Special Production}

3103v

Crash Diets Don’t Work

{Video; Covert Bailey}

3101v

Beyond Nutrition - Eating for Health

Shows: How to significantly reduce the risk of life threatening diseases;which foods are rich in phytochemicals; how to use color as a guide tohealthful eating; how to evaluate new “veggie-in-a-pill” supplements; thepowers of carrots, garlic, colorful fruits and vegetables, leafy greens, andtomatoes; and learn about the world of functional foods now beginning toappear in grocery stores. {Video (22:00) w/video guide; Learning Seed;1999}

3100v

3 9

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Nutrition Basics: The ABCs of Eating Right

Shows the building blocks of good nutrition - water carbohydrates, protein,fat, vitamins and minerals. Then puts everything back together again tocreate delicious and nutritious meals. {Video (21:00) w/information packet;Lemon-Aid Films, Inc.; 1996}

3105v

Discover Nutrition -- Anytime, Anywhere

{Video (21:00);T-Star; 1995}

3102v

The Target Diet

{Video; Covert Bailey}

3106v

Eat Smart

Individual members of the food service staff should become familiar withdifferent sections. depending on the tasks for which they are responsible.Sections: Eat Smart Training; Planning the Eat Smart Menu; PurchasingFoods; Preparing Food with Less Fat and Sodium; and Promoting Your EatSmart Program. {Guide; Heart Smart/Health Ahead; 1996}

3152

Complete Food and Nutrition Guide - 2nd Edition

Explains everything you need to know about eating healthy, with simple,practical tips and flexible guidelines designed to help you choose nutritious,flavorful, and fun foods to suit your needs and lifestyle at any age. {Book;American Dietic Association; 2002}

3151

365 ways to cut 1,000,000 calories now!

A volume of guidance, to help you achieve a “never diet again” lifestyle.{Book; P&A; 1994}

3150

The Glycemic Index (G.I.) Diet

Lose weight permanently, without feeding hungry, counting calories, orjeopardizing your health. Based on the G.I., the breakthrough nutritionaldiscovery that measures the speed at which the body digests food and theimpact it has on weight and well-being. {Book; Rick Gallop; 2003}

3153

Healthy Foods from Healthy Soils

A resource guide to helping children grades K-6 learn about healthyalternatives to fast-food diets. This guide offers 45 experimental activitiesthat help children understand more about nutrition, agriculture, and recycling.

3107

4 0

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Peter Jennings - ABC World News

Special Meals {Video; ABC World News; 1997}

3303v

12 Years to Get Fat

{Video; Covert Bailey}

3300v

Dimensions in Food Textures, Preparation & FeedingTechniques for Special Needs

1) The Basics Requirements 2)Food Production Techniques 3)FeedingTechniques 4)Behavior Management For Feeding Problems {Video;Anderson Benner Associates}

3353

Food Allergies

{Video (45:00); Phil Donahue Special}

3302v

Basic Nutrition for School Food Service

Reviews the elements of a healthy diet and special nutritional problems ofschool age children. {Video (20:00) w/resource guide; National HealthVideo}

3301v

The Secret Life of Mary-Margaret: Portrait of a Bulimic

Life Stories: Families in Crisis - Mary-Margaret Carter was young, beautiful,and on the verge of dying from an eating disorder known as bulimia.Through voice-over narration she recounts her story in this portrait. {Video(30:00) w/study guide; HBO Project Knowledge; 1993}

3305v

CARE: Special Nutrition For Kids

Focuses on preparation of breakfast and lunch for students with specialnutritional needs. Use as a self-instructional or small group program forCNP managers. Developed by the Alabama State Dept. of Education{Video(20:33) w/Manual; NFSMI; 1993}

3351

Feeding Infants: A Guide for Use in the Child NutritionPrograms

Presents information on infant development, nutrition for infants,breastfeeding and formula feeding, safe food handling and food preparation,choking prevention, and some of the Infant Meal Pattern requirements tohelp caregivers meet the challenge of nurturing and feeding the infants undertheir care. {Guidebook; USDA Team Nutrition; 2001}

3354

4 1

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Accommodating Children with Special Dietary Needs inthe School Nutrition Programs

Presents information on how to handle situations that may arise and offersadvice about such issues as funding and liability. {Guide; USDA; 2001}

3350

Dietary Management of Food Allergies & Intolerances: AComprehensive Guide - 2nd Edition

Designed to provide the information and tools that are required to detectfood sensitivities. It provides advice on nutritionally adequate diets to ensurethe best possible health for food sensitive persons. {Book; JaniceVickerstaff Joneja, Ph.D., R.D.N.; 2000}

3352

Texas Department of Agriculture Nutrition PSA

Six Public Service Announcements that raise public awareness of the obesityissue facing Texas children and to encourage a healthy lifestyle for Texasfamilies. {Video (00:30) Spanish and English; TDA; 2004}

3304v

Special Needs in Child Nutrition ProgramsSatellite Seminar

Presents information on Special Needs in the Child Nutrition Programs.{DVD 60:00; NFSMI}

3355v

A Biosecurity Checklist for School Foodservice Programs:Developing a Biosecurity Management Plan

This booklet presents a wide array of guidelines and suggestions on how tofor a school foodservice biosecurity management team, use the checklist toprioritize measures to strengthen biosecurity inside and outside the primaryfoodservice area, and create a school foodservice biosecurity managementplan w/CD-ROM, VHS or DVD

2452

Serving It Safe: A Manager's Tool Kit - 2nd Edition

SPANISH: Designed to help you empower you employees with theknowledge and skills they need to prepare and serve foods safely and to helpthem realize the key role they each play every day in protecting children’shealth and well being. Use it to help employees: learn to spot and avoiddangers and remember that they are the single most critical element inkeeping your operation safe and sanitary. {Training Kit (CD-Rom,Floppies, Poster); USDA Team Nutrition; 1996}

2152

Emergency Action

Lifesaving first aid video for the whole family. {Video (30:00); Dr. StanleyZydlo}

2400v

Emergency Readiness: A Plan for School FoodserviceOperations

{Video; NFSMI; 2003}

2401v

4 2

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Heartsaver CPR

A comprehensive course for the lay responder. This manual may be used toteach any 1 of 3 Heartsaver CPR courses (Adult CPR, Infant and ChildCPR, and CPR for all ages) for lay rescuers. {Training Manual; AmericanHeart Association; 2000}

2450

Emergency Readiness Plan: Guide and Forms for SchoolFoodservice

Provides recommendations for developing an emergency readiness plan,assessing the situation when a disruption occurs, and providing a designatedrelief shelter. {Video (15:00), CD-ROM, and printable forms; NFSMI;2003}

2451

Emergency Readiness: Handbook for Food Managers

This set includes Emergency Handbook for Food Managers, Crisis ControlGuidelines, and Recommended Emergency Supplies for Schools, as well asHomeland Security Advisory Recommendations.

2402v

Introduction to Food Safety - 2nd Edition

Dramatizes the basic causes of food borne illness and provides the strategiesand techniques for employees to use to prevent its outbreak in any type offoodservice operation. By applying the techniques shown on this trainingvideotape, employees will be able to avoid situations that could lead to foodcontamination and food borne illness. {Video (10:00) w/video guide;ServSafe; 1996}

2104v

Receiving and Storage

Outlines the basic techniques for employees to use when receiving andstoring food in order to prevent the outbreak of food borne illness. {Videow/video guide; ServSafe; 1996}

2108v

Preparation, Cooking, and Service

Outlines the basic techniques for employees to use when preparing, cooking,holding, and storing food, as well as safely handling leftovers in order toprevent the outbreak of food borne illness. {Video w/video guide; ServSafe;1996}

2107v

Food Safety is No Mystery

A Training Program for Food Service Workers {Video (34:10); USDA}

2101v

Food Safety on the Web

{Video; T-Star; 1996}

2103v

4 3

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Food Safety

Educational video for Institutional food service workers. Covers Salmonella,Staphylococcus, and E. Coli. {Booklet and Video (10:06)}

2100

Food Safety: It’s In Your Hands

Addresses issues related to food safety and the prevention of foodborneillness including identifying food safety hazards, avoidingcross-contamination, personal hygiene, and hand washing. {Video; NFSMI;1999}

2102v

The Danger Zone

A food safety program for teens. {Video; USDA}

2109v

Take Aim At Sanitation

Demonstrates how to properly store and handle foodservice disposables socustomers are using safe, clean products. {Video (09:00); FPI; 1994}

2114v

Managing Food Safety: The Next Step

{Video; NFSMI; 2000}

2105v

Serving It Safe: A Manager's Tool Kit

Designed to help you empower you employees with the knowledge andskills they need to prepare and serve foods safely and to help them realizethe key role they each play every day in protecting children’s health and wellbeing. Use it to help employees: learn to spot and avoid dangers andremember that they are the single most critical element in keeping youroperation safe and sanitary. {Training Kit (CD-Rom, Floppies, Poster);USDA Team Nutrition; 1996}

2151

ServSafe - 2nd Edition

This course emphasizes that effective food safety training is part of asuccessful food-management program. Employees trained in food safetycan help raise the quality of their establishment, lower costs, and increaseprofitability. {Instructor Guide, Instructor CD-ROM, Food SafetyShowdown, Course book, Presentation Pack, and Essentials; ServSafe;2002}

2154

Fast Track: Food Safety

Program that shows how to make sure the food and beverage productsprepared are safe and wholesome. Part I outlines six food safety principlesall food service workers must know to serve safe food. Part II show howemployees in one of four job areas (Receiving & Storage; Food Production;Service; and Warewashing) can apply this information to their own work.{5 videos, 4 staff handbooks, leader’s guide; Educational Institute; 1994}

2150

4 4

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Mobile for Sanitation

Shows the different steps where germs can be introduced to food. {HangingMobile}

2106v

Proper Food Handling Practices Kit

Kit for Proper Food Handling Practices

2159

Responding to a Food Recall

Food Recall provides step-step instructions on reasons for recalls,responsibilities of manufacturers and government agencies, and roles offoodservice directors and managers in following procedures in responding toa food recall. {Leader guide, posters, and reference/training manual; USDAand NFSMI; 2002}

2160

Food Safety Information Resource

Food Safety

2158

“Cooking for Crowds” Guide A Volunteer’s Guide to SafeFood Handling

Guide for Cooking for Crowd’s

2157

Professional Food Manager Certification Training

A complete training package for the professional food safety trainer. {CD(PowerPoint presentation), w/course book; NSF HealthGuard TrainingSeries; 2002}

2162

Worksmart Training Series: Sanitizing Food-ContactSurfaces

The purpose of this session is to prepare the employee to clean and sanitizefood-contact surfaces. {Leader guide, WorkSmart guide, and WorkSmartreminder; Lumina Training Associates; 2000}

2155

Worksmart Training Series: Using a Stem-TypeThermometer

The purpose of this session is to prepare employees to use stem-typethermometer to test the internal temperature of foods. {Leader guide,WorkSmart guide, and WorkSmart reminder; Lumina Training Associates;2000}

2156

4 5

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Four Steps to Food Safety

Clean, Separate, Chill, and Cook. National Food Safety Education Monthfood safety tools. Contains a variety of suggested food safety educationactivities and ideas for putting them into practice. Bonus: Downloadable“Fight BAC!” and “Thermy” images enclosed. {CD-ROM; FDA &USDA; 2002}

2113v

Still Stayin’ Alive

A Take Out Menu of Musical Hits. Food safety music set to familiar tunes;U.S.D.A. (Y.M.C.A.), Stomachache Tonight (Heartache Tonight)... {CD;Dr. Carl Winter; 2001}

2112v

Safety First: Tools to Provide Safe School Lunches to OurChildren

A panel discussion on irradiated beef. {Video (28:30); NFSMI; 2003}

2111v

ServSafe -1st Edition

This course emphasizes that effective food safety training is part of asuccessful food-management program. Employees trained in food safetycan help raise the quality of their establishment, lower costs, and increaseprofitability. {Instructor Guide, Instructor CD-ROM, Food SafetyShowdown, Course book, Presentation Pack, and Essentials; ServSafe;2002}

2153

Serving It Safe: A Manager's Tool Kit - 2nd Edition

Designed to help you empower you employees with the knowledge andskills they need to prepare and serve foods safely and to help them realizethe key role they each play every day in protecting children’s health and wellbeing. Use it to help employees: learn to spot and avoid dangers andremember that they are the single most critical element in keeping youroperation safe and sanitary. {Training Kit (CD-Rom, Floppies, Poster);USDA Team Nutrition; 1996}

2152

A Practical Approach to HACCP Program 3: A HACCPCase Study

Blends lessons from the first two programs to allow viewers to follow foodfrom receiving to service and identify the HACCP hits and misses along theflow of food. {Video (14:00); ServSafe; 1998}

2002v

A Practical Approach to HACCP Program 2: Cooking toCooling

Offers information on cooking, hot and cold food holding, and cooling andstorage. {Video (14:00); ServSafe; 1998}

2001v

Hometown HACCP: Recipes for Food Safety

{Video (3:00:00); T-Star; 1995}

2006v

4 6

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Managing Food Safety: A Practical Approach to HACCP

Outlines the basic techniques for managers to use when implementing aHACCP food safety system. {Video w/video guide; ServSafe; 1996}

2007v

A Practical Approach to HACCP Program 1: Receiving toCooking

Provides information on receiving, storing, processing, and cooking. {Video(14:00); ServSafe; 1998}

2000v

Food Safety the HACCP Way

Safeguarding against food borne illness. Contains the following sections:An Introduction to HACCP; Implementing HACCP at Your Establishment;Training Your Staff; HACCP and the Food Establishment Inspection;Troubleshooting; and Resources. {Video w/handbook; EducationalInstitute; 1994}

2003v

Serving Line Courseware -- Food Safety Survival

Chef Joe hosts this software providing a choice of 3 easy lessons: FoodSafety Hazards; Just the Facts; Introduction to HACCP. {CD-ROM(version 1.0) w/guide; Serving Line Courseware}

2110v

HACCP For Food Service - Video Training Series

Designed to assist in training line foodservice employees in basic elementsof food safety and in techniques of HACCP monitoring and correctiveactions. {2 videos w/leader’s guide; La Vella Food Specialists; 1997}

2008v

HACCP in Action

{Video (16:08); National Food Service}

2005v

HACCP Ez

Assures Safe Food For Our Passengers. Five CD’s: Getting Started,Director Manager Training, Staff Training, New Hire (Substitute) Training,and HACCP Recipe Training. {5 CD Set; Alan Meyers}

2004v

Personal Hygiene

Outlines the basic techniques for employees to use when handling food -from proper handwashing and work attire to personal habits. {Videow/video guide; ServSafe; 1996}

2302v

4 7

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008All Hands on Deck!

Promotes hand washing in a uniquely serious and comic fashion. {Video;Brevis Corporation}

2300v

Bloodborne Pathogens For Cafeteria Employees

Covers three common blood borne pathogens, their potential hazards andhow to protect yourself, students, and others. Then it will go over what to doif you are accidentally exposed. {Video w/employee handbook; CoastalSafety Environmental; 2000}

2301v

Worksmart Training Series: Washing Hands for FoodSafety

The purpose of this session is to teach new employees when and how towash their hands. {Leader guide, WorkSmart guide, and WorkSmartreminder; Lumina Training Associates; 2000}

2350

Preventing Cuts & Lacerations

Dramatizes and presents models of behavior so employees may learn safework techniques and habits applicable to any foodservice environment.{Video w/video guide; ServSafe; 1992}

2201v

Preventing Slips, Falls, and Lifting Injuries

Dramatizes and presents models of behavior so employees may learn safework techniques and habits applicable to any foodservice environment.{Video w/video guide; ServSafe; 1992}

2203v

Proper Cleaning and Sanitizing

Outlines basic techniques for employees to use when cleaning and sanitizingequipment and utensils as well as handling garbage and solid waste toprevent the outbreak of food borne illness. Video w/video guide; ServSafe;1996

2205v

Protecting Yourself and Your Customers

Dramatizes and presents models of behavior so employees may learn safework techniques and habits applicable to any foodservice environment.{Video w/video guide; ServSafe; 1992}

2206v

Working SAFE: Accident Prevention in Child NutritionPrograms

This is a video describing how to work in a safe place and know how to staysafe while doing routine foodservice tasks. {BLT Module w/video; NFSMI;1999}

2250

4 8

CHILD NUTRITION PROGRAM RESOURCE CATALOG 2007-2008Personal Safety in the Workplace

{Video (53:00); Fran Nelson and Region III}

2200v

Preventing Lifting and Carrying Injuries

Watch proper lifting and carrying techniques that help prevent accidents andinjuries. {Video (11:40, English and Spanish); National RestaurantAssociation; 2000}

2202v

Preventing Slips, Trips and Falls

Identify procedures that help prevent hazardous slips, trips and falls.{Video (11:20, English and Spanish); National Restaurant Association;2000}

2204v

Robbery Prevention and Awareness

View security procedures that help prevent robberies and workplace violence.{Video (English & Spanish); Educational Foundation; 2000}

2208v

Preventing Burns and Fires

Employees should be able to prevent burns, prevent foodservice fires,implement fire emergency procedures and notify proper authorities, identifyand report safety hazards in their establishment to their manager, andparticipate actively on a safety committee. {Video w/guide; Servsafe; 1992}

2207v

4 9