New Hampshire Healthy Schools Coalition
Nutrition Education
Assessment Tool
Nutrition Education Assessment Tool
Development
Nutrition Education Assessment Tool
Description
Assess your current Nutrition Education
Curriculum
Key
Results Grid
Additional Comments and Curriculum Information
Curriculum
Contact Information
Contact
Address, Phone & Fax Number
Email address & Website
Additional
Nutrition Education Resources
National Nutrition Education
Materials
New Hampshire
Healthy Schools Coalition
In October
of 2002 the National Action for Healthy Kids (AFHK) Initiative was launched in
This
eight-year initiative is designed to improve the health of school children by
improving physical education and activity opportunities, increasing nutrition
knowledge and nutritional choices in all schools. The emphasis is on
encouraging the adoption of healthy lifestyles for all students by addressing
these areas.
The NH
Healthy Schools Coalition has overseen the creation of the New Hampshire
Nutrition Education Curriculum Guide.
The guide was created by Wendy Doherty, a graduate student from the
New Hampshire
The proceeding
Nutrition Education Curriculum Guide was developed through the following goal
of the Nutrition Subgroup of the Healthy Schools Coalition:
Provide students, pre-K through 12 with
behavior focused nutrition education integrated into the curriculum that is
interactive and teaches the skills they need to adopt healthy eating habits.
This goal is supported by the state RSA 189: 11a mentioned below, and has three objectives. The first objective is to provide a curriculum listing, and the second is to offer training in the curriculum listed. The third objective is to revise the minimum standards wording so that behavior based nutrition education terminology/intent is included.
Title XV Education
Chapter 189
School Boards, Superintendents, Teachers,
and Truant Officers: School Census
School Boards, Transportation and
Instruction of Pupils
Section 189:11-a
189:11-a Food and Nutrition Programs.
–
I. Each school board shall make a meal available during school
hours to every pupil under its jurisdiction. Such meals shall be served without
cost or at a reduced cost to any needy child who is unable to pay the full cost
of said meals. The state board of education shall insure compliance with this
section and shall establish minimum nutritional standards for such meals and
shall further establish income guidelines setting forth the minimum family size
annual income levels to be used in determining eligibility for free and reduced
price meals. Nothing in this section shall prohibit the operation of both a
breakfast and lunch program in the same school. Further any requirement of this
section which conflicts with any federal statute or regulation may be waived by
the state board of education.
II. Notwithstanding the provisions of paragraph I, the
requirements thereof may be waived as hereinafter provided:
(a) The school board of any school may
make application for a waiver to the state board.
(b) Requests for such waiver may be
granted by the commissioner of education upon the receipt of such application
and shall remain in force until the state board determines otherwise as
hereinafter provided.
(c) The state board is authorized and
directed to study the schools which have been granted a waiver and to formulate
a plan to implement the requirements of this section in such schools.
(d) The state board shall, after
formulating such a plan, notify the school board granted such a waiver of the
date when said waiver will terminate.
(e) After the termination of a waiver, a
school board shall comply with the requirements of RSA 189:11-a, I.
(f) The state
board may also grant a waiver to any school which is being phased out of use;
however, such waiver may not exceed the period of one school year.
III. The state board shall
prepare and distribute a curriculum for nutrition education and such curriculum
shall be integrated into the regular courses of instruction for kindergarten
and grades 1 through 12 during the school year.
IV. [Repealed.]
Source. 1973, 170:1.
1977, 183:1. 1979, 82:1. 1981, 318:6, eff.
Nutrition
Education Assessment Tool Development
In February 2002 the National Center Education Statistics published a report of a study requested by the Nutrition and Food Service of the USDA to gain a national picture of the quantity and quality of nutrition education in public elementary school classrooms. This study was informed by the research reported in the Journal of Nutrition Education (“Nutrition Education for School-Aged Children”, Contento et al., Nov. – Dec. 1995). The elements of an effective nutrition education program in public elementary school, according to the authors of the JNE report, are listed below.
v
Instruction
with a behavioral focus, or a focus on changing specific behaviors rather than
on learning general facts about nutrition.
This would include activities to address:
§ Personal factors such as beliefs, values, self-efficacy and affective meaning of food
§ Environmental factors such as parental or peer influence, cultural norms and expectations, opportunities and barriers, and role models
§ Behavioral change process where students monitor what they are eating to identify problem eating behaviors, set a goal for changing the eating pattern, learn cognitive affective and behavior skills, monitor progress toward goal, and provide self-reinforcement for attaining the goal.
v
Employment
of active learning strategies instead of relying exclusively on information
dissemination and didactic teaching methods.
§ Research indicates that students learn faster and retain more when teaching is done contextually and applied to real life experiences
v Devotion of adequate time and intensity to nutrition education
§ The authors of the Journal of Nutrition Education article found in their research that 50 hours per year was needed to impact attitudes and behaviors
§ The authors reinforced their findings by citing the School Health Education Evaluation study which found that 15 hours could be expected to bring about only changes in knowledge and that 50 hours were required for changes in attitudes and behaviors. The authors also noted that “programs with longer duration, more contact hours and more components results in more positive results than do shorter programs”.
v A family involvement component
§ It is important to provide opportunities for the family to also develop the skills being presented.
§ Making use of community resources helps the students and families identify where to go for assistance to be successful.
v A meals program and food-related policies that reinforce classroom nutrition education.
§ It is important to modify the school environment, especially changes in school meals, and contact with parents
v Teachers with adequate training in nutrition education
§ Training appears to have positive effect on the quality of nutrition education, but less so on the quantity
Nutrition Education
Assessment Tool Description
One area that can guide the incorporation of the elements mention above
is the curriculum. A survey in the
spring of 2002 identified the variety of curriculum currently being used in
New Hampshire Healthy Schools Nutrition
Sub-group
Behavior Focused Nutrition Education
Curriculum Review and Assessment
Name of Curriculum_______________________________________________________
Publisher________________________________________________________________
Contact/Sales Person_______________________________________________________
Address_________________________________________________________________
Website Address__________________________________________________________
Phone____________________________________Fax____________________________
Email____________________________________
Circle the Grade Level(s) included in this curriculum.
Pre K K 1 2 3 4 5 6 7 8 9 10 11 12
Can individual grade levels be purchased separately? Yes No
Can topic modules be purchased separately? Yes No
Is there a curriculum chart that indicates scope and sequence? Yes No
Does it include goals and objectives Yes No
Is this curriculum easy to use? Yes No
What is the cost of this curriculum?______________________________
Approximate cost per student___________________________________
How well does the curriculum address each of the following characteristics?
Please rate each element with 5 being Very Well and 1 being Very Poor.
|
Very Well |
Well |
Average |
Poor |
Very Poor |
|
5 |
4 |
3 |
2 |
1 |
A. Instruction has a behavioral focus, or a focus on changing specific behaviors
rather than on learning general facts about nutrition.
|
Research Based/Theory Driven (i.e.: Theory of Planned Behavior, Problem Based Model) |
5 |
4 |
3 |
2 |
1 |
|
Provides accurate information based on most current research |
5 |
4 |
3 |
2 |
1 |
|
Addresses social and/or media influences |
5 |
4 |
3 |
2 |
1 |
|
Strengthens individual values and group norms |
5 |
4 |
3 |
2 |
1 |
|
Is culturally sensitive/multicultural |
5 |
4 |
3 |
2 |
1 |
|
Addresses special populations (disabled, limited English, economically disadvantaged) |
5 |
4 |
3 |
2 |
1 |
|
Address Health Risks before age of onset |
5 |
4 |
3 |
2 |
1 |
B. Employs active learning strategies instead of relying exclusively on
information dissemination and didactic teaching methods.
|
Developmentally appropriate (age and skill) |
5 |
4 |
3 |
2 |
1 |
|
Uses interactive teaching strategies (small group, role plays. discussion) |
5 |
4 |
3 |
2 |
1 |
|
Provides opportunity to practice skills (hands on, role plays, student projects) |
5 |
4 |
3 |
2 |
1 |
|
Appealing to students |
5 |
4 |
3 |
2 |
1 |
|
Incorporates the use of Information/Education technology (computers, internet, multimedia) |
5 |
4 |
3 |
2 |
1 |
|
Teacher Training in use of curriculum available |
5 |
4 |
3 |
2 |
1 |
C. Devotes adequate time and intensity to nutrition education.
|
Can be integrated across the curriculum |
5 |
4 |
3 |
2 |
1 |
|
Can be used to involve school food service/cafeteria in activities |
5 |
4 |
3 |
2 |
1 |
|
Is of sufficient duration for increase in knowledge |
5 |
4 |
3 |
2 |
1 |
|
Provides 50 hours per year to support changes in behavior |
5 |
4 |
3 |
2 |
1 |
D. Incorporates family and community involvement components.
|
Incorporates activities for family involvement (family homework, special events, parent presenters) |
5 |
4 |
3 |
2 |
1 |
|
Makes use of community resources (speakers, brochures, contacts) |
5 |
4 |
3 |
2 |
1 |
Assess
your current Nutrition Education
Curriculum
Please feel free to download the New Hampshire Healthy Schools Nutrition Sub-group Behavior Focused Nutrition Education Curriculum Review and Assessment to evaluate the nutrition education curriculum in your classroom.
Double click on the link below to download the Assessment Tool
(You'll
need to download free Adobe Acrobat Reader to view PDF files
if you do not already have the program)
Key
How well does the curriculum address each of the
following characteristics?
Each element was rated, with 5 being Very Well
and 1 being Very Poor.
|
Very Well |
Well |
Average |
Poor |
Very Poor |
|
5 |
4 |
3 |
2 |
1 |
Results Grid
Please keep in mind that this was a fair and balanced research
initiative and that these results represent only the opinions of the assessors.
For information
about the characteristic you are viewing please move the cursor to the title of
that column and read the Screen Tip. For example… if you move the cursor
to column A1, you will see a yellow box appear that reads “Research Based/Theory Driven (i.e.:Theory of Planned Behavior, Problem
Based Model.)” This is the Screen
Tip which describes the characteristic being rated in column A1.
|
Food & Me |
Pre K -K |
3 |
5 |
2 |
4 |
5 |
3 |
n/a |
5 |
5 |
5 |
5 |
n/a |
4 |
5 |
2 |
4 |
3 |
5 |
5 |
|
Food is Elementary |
Pre K –5th |
5 |
5 |
5 |
5 |
5 |
3 |
5 |
5 |
5 |
5 |
5 |
n/a |
n/a |
5 |
5 |
5 |
5 |
5 |
5 |
|
|
K-5th l |
2 |
5 |
1 |
1 |
1 |
1 |
3 |
5 |
3 |
3 |
3 |
1 |
n/a |
4 |
4 |
3 |
1 |
3 |
3 |
|
Curriculum Sourcebook |
K–6th |
5 |
5 |
5 |
4 |
3 |
1 |
4 |
5 |
5 |
5 |
5 |
5 |
4 |
5 |
4 |
5 |
5 |
1 |
5 |
|
Food Time |
1st-2nd |
5 |
5 |
2 |
4 |
5 |
3 |
1 |
5 |
5 |
5 |
5 |
2 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
|
Pyramid Café |
2nd l |
1 |
1 |
1 |
1 |
1 |
1 |
1 |
3 |
3 |
2 |
3 |
1 |
1 |
3 |
3 |
1 |
1 |
1 |
1 |
|
Food Works |
3rd–5th |
3 |
3 |
3 |
3 |
3 |
3 |
3 |
4 |
4 |
4 |
3 |
3 |
n/a |
4 |
4 |
3 |
3 |
4 |
4 |
|
Pyramid Explorations |
4th l |
n/a |
3 |
1 |
n/a |
4 |
1 |
1 |
5 |
5 |
5 |
4 |
1 |
3 |
4 |
4 |
4 |
2 |
3 |
1 |
|
Exercise Your Options |
6th-7th l |
4 |
4 |
3 |
5 |
1 |
1 |
3 |
5 |
4 |
4 |
5 |
2 |
5 |
5 |
2 |
5 |
5 |
5 |
3 |
|
Teen Health |
6th-8th l |
5 |
4 |
5 |
4 |
5 |
5 |
5 |
5 |
5 |
5 |
4 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
|
yourSELF |
7th-8th l |
4 |
5 |
5 |
3 |
4 |
4 |
4 |
5 |
3 |
4 |
5 |
1 |
3 |
1 |
3 |
3 |
2 |
2 |
1 |
|
Food For Today |
9th–12th |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
5 |
|
Health: Skills for Wellness |
9th–12th |
4 |
5 |
4 |
5 |
4 |
4 |
4 |
5 |
5 |
5 |
4 |
4 |
n/a |
5 |
4 |
5 |
4 |
3 |
2 |
l The grade
level the company identifies the program is intended is not the same as the
grade level the assessors felt the program was intended for. (For more information please refer to
Additional Comments.)
Additional comments and information on each
curriculum that was assessed is provided under Curriculum Reviews below.
Additional
Comments and Curriculum Information
Again,
please keep in mind that this was a fair and balanced research initiative and
that the results and comments represent only the opinions of the assessors.
Ø
The Youth
Curriculum Sourcebook
Ø
yourSELF
Food and Me by Team Nutrition
From the assessment it was determined that:
· Materials for individual grades can be purchased separately.
· Topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is included with the program.
· Goals and objectives for the curriculum are also included.
· The curriculum is easy to use.
·
The cost of this curriculum is $ 54.95 (Supplemental materials included such as
newsletter and magazines)
In addition the assessors offered these comments:
· The program is strong in that it is research based and theory driven.
· The program is also strong in that it is knowledge based, research based and includes problem solving.
· However the program does lack a strong behavior modification component.
· Food and Me is offered in Spanish, but doesn’t address economically disadvantaged individuals or disabled children.
· Another strength of this program is that it can be used across the curriculum, but it seems primarily focused on in class activities not lunch room based.
Contact
Information… Click here!
Food is Elementary by Antonia
Demas, PhD
From the assessment it was determined that:
· The program does not include a curriculum chart indicating scope and sequence.
· However the goals and objectives for the curriculum are included.
· The curriculum does require some work by the teacher in order to use.
· Also the cost of this curriculum is:
Ø $ 30.00 per manual
Ø $ 400.00+ for portable kitchen (1 kitchen per 4 classrooms)
Ø Also food is an additional 17-47 cents per serving (Some foods may be available through the United States Department of Agriculture School/Child Nutrition Commodity Programs, however schools would need to look into eligibility.)
In addition the assessors offered these comments:
· This program is impressive with its hands on piece!
· The schools should be aware of the cost of purchasing materials and food each year. (This is a kit based program.)
· We did have a question on teacher training; it is unclear if it is available. However it is mentioned to visit pilot school New Franklin Elementary School which may be beneficial.
· We also questioned how the program includes/involves disabled children in the program.
Contact
Information… Click here!
by
From the assessment it was determined that:
· Materials for individual grades can be purchased separately.
l Also
materials for grades 6 through 12 are available, however they were not
evaluated during this session.
· Topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is not included either.
· However goals and objectives for the curriculum are included.
· The curriculum is easy to use.
· The cost of this curriculum is $ 35.00 per manual.
In addition the assessors offered these comments:
· This curriculum is a knowledge based program that would require the teacher to put additional effort to find supplementary materials to incorporate behavior based activities. There are some behavior based activities in the substance abuse sections that could be adapted to nutrition.
Contact
Information… Click here!
The Youth
Curriculum Source by
University of Wisconsin Extension
From the assessment it was determined that:
· Materials for individual grades can not be purchased separately.
· Topic modules can not be purchased separately either.
· A curriculum chart indicating scope and sequence is not included, but an example for 4-H meeting is offered.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
· The cost of this curriculum is $ 41.00
Contact
Information… Click here!
Food Time by Team Nutrition
From the assessment it was determined that:
· Materials for individual grades can be purchased separately.
· However topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are also included.
· The curriculum is easy to use.
· The cost of this curriculum is $ 62.95
In addition the assessors offered these comments:
· The program does not address media issues.
· It is available in Spanish, but it does not address economically disadvantaged or disabled individuals.
· Also the program may have been put together too early (1997) for strong internet/computer component, but does have a video.
Contact
Information… Click here!
Pyramid Café by the National Dairy Council
From the assessment it was determined that:
· Materials for individual grades can not be purchased separately.
l Although the company indicates this curriculum is intended for 2nd grade students the assessors felt the curriculum could be used for 3rd to 5th grade.
· Topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is not included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
·
The curriculum is free and materials can be
downloaded online!!!
Contact
Information… Click here!
Food Works by Team Nutrition
From the assessment it was determined that:
· Materials for individual grades can not be purchased separately.
· Topic modules can not be purchased separately either.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
In addition the assessors offered these comments:
· One strength of this program is the teacher preparation booklet, video and cassette introduction.
· In regards to “behavior focused” the curriculum is good. Yet, more practice of the concepts must be included as homework and schoolwork.
· Some parts seem a bit outdated and the focus on fats and grains needs to be clarified. (Healthy fats and complex grains being preferable over saturated fats and simple sugars.)
· Does include a great cafeteria and parent piece, but it would be up to individual teachers to know their district and lunchroom politics to know how to integrate these aspects.
· Great concepts and ideas are offered in this curriculum, but it needs more practical applications.
Contact Information…
Click here!
Pyramid Explorations by the National Dairy Council
From the assessment it was determined that:
· Materials for individual grades can not be purchased separately.
l Although the company indicates this curriculum is intended for 4th grade students the assessors felt the curriculum could be used for 4th to 6th grade.
· Topic modules can not be purchased separately either.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
·
The curriculum is free and materials can be
downloaded online!!!
In addition the assessors offered these comments:
· Curriculum materials seem biased toward dairy products.
· A lot of information needs to be updated (published in 1998.)
· Curriculum needs to include more of a behavioral focus; beliefs/values/self-efficacy/affective meaning of food not addressed.
· There was no behavior change progress monitoring.
· Program effective in teaching Food Guide Pyramid, but not comprehensive.
Contact
Information… Click here!
Exercise Your Options by the California Dairy Council
From the assessment it was determined that:
· Materials for individual grades can be purchased separately.
l Although the company indicates this curriculum is intended for 6th to 8th grade students the assessors felt the curriculum should be used for 6th and 7th grade.
· However topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is not included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
· The cost of this curriculum is less than $100.00 per class of 30 students.
In addition the assessors offered these comments:
· Curriculum addresses social, but not media, influences.
· Curriculum does incorporate the used of information/education technology, but only with one website address.
· Teacher training is available by contacting Dairy Council.
· Many follow-up activities are given which would allow for the curriculum to provide 50 hours per year.
· Curriculum could be involved in school food service/cafeteria if initiated by teacher.
Contact
Information… Click here!
Teen Health Course 1,2 and 3 by Glencoe/McGraw-Hill
From the assessment it was determined that:
· Materials for individual grades can be purchased separately.
l Although the company indicates this curriculum is intended for 6th to 8th grade students the assessors felt the curriculum could be used for 5th to 10th grade.
· However topic modules can not be purchased separately.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
· The cost of this curriculum is $ 900.00 (Considering $30.00 per student with 30 students; however after the first year textbooks maybe reused.)
In addition the assessors offered these comments:
· Some misinformation or not clearly presented information. For example:
¨ Chapter 4, Lesson 1, p. 93 the Pyramid amount of triangles and circles is confusing.
¨ Also on the answer key the triangles represent the amount of “added” sugar in each group, however fruit group/milk group would contain some natural sugars not just added.
¨ P. 99, Health update: Limit fat to <20 grams/day. This doesn’t seem appropriate for this age group.
¨ P. 272, Book 3 in reference to sodium “You can get all the sodium you need by eating < 1/3 oz ( 3 to 8 grams) of salt/day.”
Ø This fact is true however 3 – 8 grams is 3000-8000mg, which is more sodium than a child would need.
¨ P. 273, Activity: Do’s & Don’ts Poster. Don’t like “All foods fat”
¨ Book 2 refers to IBW (Ideal Body Weight) in weight management section, however Book 3 refers to DBW (Desirable Body Weight) in the weight management section
¨ Book 1, p. 103 Calcium Concerns gives the impression that before or after 9 & 18 years of age calcium intake is not a concern.
Contact Information… Click here!
yourSELF by Team Nutrition
The assessors offered these comments:
l Although the company indicates this curriculum is intended for 7th and 8th grade students the assessors felt the curriculum could be used for 5th to 8th grade.
· Curriculum could be used for any grade level, but only once depending on nutrition education experience.
· The curriculum is strong in that it is a good “one shot” nutrition mini-unit.
· A weakness of the curriculum is that there is not much potential for real behavior change.
Contact
Information… Click here!
Food for Today by Glencoe/McGraw-Hill
From the assessment it was determined that:
· Materials for individual grade levels can not be purchased separately.
· Topic modules also can not be purchased separately.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
In addition the assessors offered these comments:
· Four registered dietitians acted as technical reviewers and nutrition consultants for this textbook.
· What we really liked about this curriculum is that there were many chances, choices and activities for students to critically think and participate in and not just sit and listen.
· There were many chapters dedicated to actual topics/categories which pertain to real life and getting students involved in decision making, food choices and options.
· Involves various workbooks and exercises.
· Excellent sections on cultural food and ethnic choices.
· We really enjoyed this curriculum and thought students would actively participate and learn choices (healthy) to apply to the real world.
Contact
Information… Click here!
Health: Skills for Wellness by Prentice Hall
From the assessment it was determined that:
· Materials for individual grade levels can not be purchased separately, however nutrition education supplemental materials can be used and ordered separately.
· Topic modules can not be purchased separately either.
· A curriculum chart indicating scope and sequence is included.
· Goals and objectives for the curriculum are included.
· The curriculum is easy to use.
·
The cost of this curriculum is $ 33.97 per student
edition and $95.97 per teacher edition.
In addition the assessors offered these comments:
· This curriculum is very good overall, however it is not (at the high school level) being used to it’s potential.
· This is a behavior based curriculum.
· The curriculum includes online activities for the students with each chapter.
Contact
Information… Click here!
Back to Curricula List or Back to the top of the page
Please select a curriculum to contact:
Ø
The Youth
Curriculum Sourcebook
Ø
yourSELF
Food & Me by Team Nutrition
USDA's Team Nutrition and/or National Food Service Management
Institute
3101 Park Center Drive, Room 802
Alexandra VA 22302
Call: (703) 305-1624 or NFSMI at (800) 321-3054
Fax: (703) 305-2879 or NFSMI at (800) 321-3061
Email: teamnutrition@fns.usda.gov or nfsmi@olemiss.edu
Or visit: Team
Nutrition Website or NFSMI
Website
Back to Curricula Contact List
Food is Elementary by Antonia Demas, PhD
Food Studies Institute
Trumansburg, NY 14886
Call: (800) 247-6553
Email: order@bookmaster.com
Or visit: Food Studies Institute
Back to Curricula Contact List
Michigan Model for Comprehensive School
Health Education by
Educational
139 Combined
Mt. Pleasant, MI 48859
Call: (989) 774-3953 or (800) 214-8961
Fax: (989) 774-3943
Email: emc@cmich.edu
Or visit: Central Michigan University
Back to Curricula Contact List
The Youth Curriculum Sourcebook by the University of Wisconsin Extension
University of Wisconsin-Extension
Cooperative Extension Publication
30 North Murray St Rm. 245
Call: (608) 262-3346
Back to Curricula Contact List
Food Time by Team Nutrition
USDA's Team Nutrition and/or National Food Service Management Institute
3101 Park Center Drive, Room 802
Alexandra VA 22302
Call: (703) 305-1624 or NFSMI at (800) 321-3054
Fax: (703) 305-2879 or NFSMI at (800) 321-3061
Email: teamnutrition@fns.usda.gov or nfsmi@olemiss.edu
Or visit: Team
Nutrition Website
or NFSMI
Website
Back to Curricula Contact List
Pyramid Café by the National Dairy Council
National Dairy Council
Rosemont, IL 60018-5616
Call: (847) 803-2000 or in NH (603) 625-1677
Fax: (847) 803-2077
Or visit: National Dairy Council Nutrition Explorations
Back to Curricula Contact List
Food Works by Team Nutrition
USDA's Team Nutrition and/or National Food Service Management
Institute
3101 Park Center Drive, Room 802
Alexandra VA 22302
Call: (703) 305-1624 or NFSMI at (800) 321-3054
Fax: (703) 305-2879 or NFSMI at (800) 321-3061
Email: teamnutrition@fns.usda.gov or nfsmi@olemiss.edu
Or visit: Team
Nutrition Website
or NFSMI
Website
Back to Curricula Contact List
Pyramid Explorations by the National Dairy
Council
National Dairy Council
Rosemont, IL 60018-5616
Call: (847) 803-2000 or in NH (603) 625-1677
Fax: (847) 803-2077
Or visit: National Dairy Council Nutrition Explorations
Back to Curricula Contact List
Exercise Your Options by the California Dairy
Council
Dairy Council of California Sacramento (Main Office)
1101 National Dr., Ste. B
Call: (888) 868-3083
Or visit: Dairy Council of California
Back to Curricula Contact List
Teen Health Course 1, 2 & 3 by Glencoe/McGraw Hill
Glencoe/McGraw-Hill Regional Office
Call: (800) 424-3451 or (508) 624-8855
Fax: (508) 624-6719
Email: ne_reg@mcgraw-hill.com
Or visit: Glencoe Website
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yourSELF by Team Nutrition
USDA's Team Nutrition and/or National Food Service Management
Institute
3101 Park Center Drive, Room 802
Alexandra VA 22302
Call: (703) 305-1624 or NFSMI at (800) 321-3054
Fax: (703) 305-2879 or NFSMI at (800) 321-3061
Email: teamnutrition@fns.usda.gov or nfsmi@olemiss.edu
Or visit: Team Nutrition
Website or NFSMI Website
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Food For Today by Glencoe/McGraw Hill
Glencoe/McGraw-Hill Regional Office
Call: (800) 424-3451 or (508) 624-8855
Fax: (508) 624-6719
Email: ne_reg@mcgraw-hill.com
Or visit: Glencoe Website
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Health: Skills for Wellness by Prentice Hall
Prentice Hall School Division
Call: (800) 848-9500
Fax: (877) 260-2530
Or visit: Prentice Hall Website
Back to Curricula Contact List or Back to the top of the page
Try
some of the links below for more nutrition education information and resources.
New Hampshire Resources
New Hampshire Healthy Kids Coalition
·
View upcoming
events, NH AFHK partners, surveys, reports, state team action plans and be sure
to scroll down to Links
to State Team-Developed Tools and Resources.
New Hampshire Department of Education
· Presents a variety of food and nutrition information for teachers.
University of New Hampshire Cooperative Extension
·
Offers an
assortment of health information and resources.
National Resources
·
Provides links to
hundreds of nutrition resources.
United
States Department of Education
·
Contains links to
teaching resources from federal agencies, one-stop lesson ideas and much, much
more.
· Search for reliable food and nutrition information.
·
Provides great
classroom ideas and resources.
USDA’s Food and Nutrition Service
·
Links to numerous
nutrition education resources.
United States Department of Health and Human Services
·
Provides a
selection of health information for every age group.
· Check out materials and ideas coordinated by the U.S. Department of Health and Human Services’ Centers for Disease Control and Prevention (CDC).
National Association of State Boards of Education
·
Provides links to
a number of nutrition education providers.
National School Boards Association
·
Search the school
health resource database for a number of health related topics.
American School Food Service Association
·
Offers child
nutrition information as well as recipes and School Community Kitchen projects.
Please send comments, suggestion or questions to:
Last revised: