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Adults
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USDA Recipe Finder
Search for low-cost, healthy and easy to prepare recipes for use
in nutrition education activities.
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USDA commodity fact sheets
With recipes
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Lesson plans to support cooking demonstrations for Adults
with children from California WIC.
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The
Simply Good Eating Curriculum
Helps participants learn how to apply basic nutrition
principles to their food choices, plan healthy meals on a limited
budget, stretch their food dollar, and cook with an emphasis on safe
food practices. Complies with the
2005 Dietary Guidelines for
Americans and
My Pyramid. Recommended for
Expanded Food and Nutrition Education
Program (EFNEP) and SNAP-Ed staff,
other nutrition educators, and teachers.
NIH Senior Health
The National
Institutes of Health's web site for seniors and their care givers.
The Food
and Nutrition Information Center (FNIC) Resource List
A quick guide to materials that address nutrition education for the
non-institutionalized elderly. Scroll down to Table of Contents and
click Curricula to view a variety of senior curriculums.
Contractor Developed Materials
Why reinvent the wheel? Share examples of presentations and nutrition
education materials you have created or revised. (back
to top)
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Early Childhood Curriculum
This curriculum has temporarily been removed until it can be adapted
to meet the 2005 Dietary
Guidelines for Americans. If interested in these materials, contact
the DOH BFNEP staff.
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2008 The Healthy Eating for Healthy Aging Cookbook
(PDF, 2.5MB)
provides senior-friendly, simple recipes that emphasize the use
of fruits, vegetables, and whole grains. Recipes are
designed to be low-cost and include tips for modifying to
individual preferences. The cookbook includes information about
reading Nutrition Facts Labels, serving sizes, and nutrition
recommendations for older adults based on the 2005 Dietary
Guidelines for Americans and My Pyramid.
Target Audience: While
designed for older adults and seniors, this cookbook is
appropriate for other age groups.
Key Messages: Simple,
healthful recipes to increase intake of fruits, vegetables, and
whole grains.
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Participant Cookbook Workbook, 6th edition with nutrition
information and recipes (PDF,
4.3MB)
Fruit & Vegetable Curriculum Teachers Guide, 6th edition (PDF, 6.2MB)
This curriculum was based originally on the Honor the Gift of
Food. It has lesson plans for cooking classes and food
demonstrations focusing on incorporating fruits and vegetables into
recipes using commodity foods. It includes a cookbook workbook for
participants and sample evaluation tools. Nutrition materials
reflect the 2005 Dietary Guidelines for Americans.
Target
Audience: FDPIR and Food Bank Participants
Key Messages: How to purchase, store, safely handle, and cook
fruits and vegetables.
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NOAHnet, cranberry lesson plan (WORD, 374 KB) This lesson plan was created by Cindy
Johnson at Mattawa Community Medical Clinic to augment her NOAH net
lessons on fruits and vegetables and has been adapted to incorporate
the 2005 Dietary Guidelines for Americans.
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Lets Cook Curriculum
(PDF, 13.7MB)
The Let’s Cook! Class was adapted from the
Cooking
With Kids™ Curriculum,
then modified and expanded by Yakama Nation BFNEP Consultant to
promote fruit & vegetable consumption in children. The beginner’s
class "Let’s Cook! Class – Step One" teaches basic cooking
skills; whereas the advanced class "Let’s Cook! Class – Step Two"
builds on the beginner’s class and teaches advanced cooking skills.
Target Audience: Children ages 9-13
Key Messages: How to prepare recipes with fruits and
vegetables
Evaluation
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Education and Administrative Reporting System (EARS)
Describes FNS's current efforts to develop an ongoing reporting
system for Food Stamp Nutrition Education.
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The
NSI Checklist was designed to increase older adults'
awareness about nutrition and health.
The
Mini
Nutrition Assessment
was designed to identify adults 65 and older at risk of
malnutrition. Both help differentiate
among adequate nutritional status, malnutrition risk, and
malnutrition.
Farmers Market
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Funding
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Grants.gov is a collaborative effort led by the U.S.
Department of Health and Human Services. Collaborative partners
include the Departments of Agriculture, Commerce, Defense,
Education, Homeland Security, Housing and Urban Development,
Justice, Labor and Transportation, Federal Emergency Management
Agency, Environmental Protection Agency, National Endowment for the
Humanities and the National Science Foundation.
Nutrition Resource Links
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Circle of Change - Guiding Others Toward Healthy Living 8.5x11, 3-ring binder.
The goal of this guide is to assist health educators implement
successful nutrition education interventions especially in tribal
settings. Originally developed for BFNEP coordinators using the
Lifestyle Balance curriculum, the guide can serve any instructor
responsible for adult education programs.
Target Audience: Health educators working with adults
Key Messages: How to recruit and retain participants, how to
work with large versus small groups, what to do with difficult or
disruptive participants, stages of change, learning styles, and
more.
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NEW!
Promising
Practices in Nutrition Education, Choosing the Right
Nutrition Education Curriculum
for Your Program
This is a collection of research-based curricula suitable
for SNAP-Ed projects. Curricula are
cataloged by target audience . A checklist
tool from current nutrition education
best practices is included to help you select additional curricula.
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My
Pyramid
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Food
Stamp Nutrition Connection
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United States Department of Agriculture Food Assistance Programs
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American Dietetic Association
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2005 Dietary Guidelines Toolkit for Professionals
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SNE MyPyramid e-Catalog
Society for Nutrition Education (SNE) has developed a new web site
to help nutrition educators find and market nutrition education
materials promoting MyPyramid and the 2005 Dietary Guidelines for
Americans. and is a searchable listing of peer-reviewed resources.
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Three Simple Steps handout (PDF, 560KB)
Eating fruits and vegetables is simple and healthy. Use these three
steps to get the amounts that are right for you. This handout is
designed to be easy to read. Budget-friendly tips are also included.
Also available in a
text-only version
(PDF-47k)
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Portion Distortion:
Learn serving size information
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Make Your
Calories Count
is an interactive learning program that
provides consumers with information to help plan a healthful diet
while managing calorie intake.
This program will show consumers how, in part, by explaining
what
serving sizes, percentages, and daily values mean and how to use
them. This program is available for online use and in a
downloadable format.
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This Nutrition Facts
Label
brochure
describes how consumers can use the label as they shop and plan
meals.
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CDC fruit and vegetable information
This is the
successor to the "5 A Day" site, and contains updated dietary
guidelines, recipes and tips for healthy eating.
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Fruits & Veggies More Matters
A website created by the "Produce for
Better Health Foundation" containing information on nutrition, meal
planning, shopping tips and healthy resources.
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My
Pyramid tip sheets on using fresh fruits and vegetables
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ADA Complete Food and Nutrition Guide
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Food & Nutrition Information
Center
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Creating a
picture recipe tool
Tools for creating picture recipes
Tribal (back to top)
USDA
Recommended Materials
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Youth
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Links to external resources are provided as
a public service and do not imply endorsement by the Washington State
Department of Health
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