DOCUMENT RESUME

ED 316 527 SP 032 082

AUTHOR Updegrove, Natalie A.TITLE Adult/Patient Nutrition Education Materials. January

1982-October 1989. Quick Bibliography Series.INSTITUTION National Agricultural Library, Beltsville, MD.REPORT NO QB-90-18PUB DATE Jan 90NOTE 46p.

PUB TYPE Reference Materials - Bibliographies (131)

EDRS PRICE MF01/PCO2 Plus Postage.DESCRIPTORS *Dietetics; Eating Habits; Exercise; *Health

Promotion; Hypertension; *Nutrition; Obesity; *OlderAdults; *Physical Health; Stress Management

ABSTRACTThis publication contains abstracts of books,

articles, and research studies on the subject of adult patientnutrition. The materials offer dietary guidelines for matureindividuals with a variety of ailments. The citations in thisbibliography were entered in the "Agricola" database between January,1979 and October, 1989. (JD)

Reproductions supplied by EDRS are the best that can be madefrom the original document.

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Bibliographies in the Quick Bibliography Series of the National Agricultural Library, are intended primarily forcurrent awareness, and as the title of the series implies, are not indcpth exhaustive bibliographies on any givensubject. However, the citations are a substantial resource for recent investigations on a give i toric. They also servethe purpose of bringing the literature of agriculture to the interested user who, in many could not access it byany other means. The bibliographies are derived from computerized on-line searches of the AGRICOLA data base.Timeliness of topic and evidence of extensive interest are the selection criteria.

The author/searcher determines the purpose, length, and search strategy of the Quick Bibliography. Informationregarding these is available upon request from the author/searcher.

Copies of this bibliography may be made or used for distribution without prior approval. The inclusion or omissionof a particular publication or citation may not be construed as endorsement or disapproval.

To request a copy of a bibliography in this series, send the title, series number and self-addressed gummed label to:

U.S. Department of AgricultureNational Agricultural LibraryPublic Services Division, Room I I IBeltsville, Maryland 20705

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Adult/Patient Nutrition Education MaterialsJanuary 1982 - October 1989

Quick Bibliography Series: QB 90-18Updates QB 89-43

175 Citations from AGRICOLA

Natalie A. UpdegroveFood and Nutrition Information Center

Food EtNutrition

National Agricultural Library Beltsville, Maryland 20705 January 1990

National Agricultural Library Cataloging Record:

Adult/patient nutrition t cation materials

(Quick bibliography series ; 90-18)1. Nutrition - -Study and teaching -- Bibliography. 1. Updegrove, Natalie.aZ5071.N3 no.9018

United StatesDepartment ofAgriculture

National Public Services Beltsville, MarylandAgricultural Division 20705Library

AVAILABILITY OF CITED DOCUMENTS

Expanded Service PatronsThe National Agricultural Library, Lending Branch provides direct lending services to persons working forthe U.S. Congress, libraries and information centers. Through an interagency agreement with the Food andNutrition Service (FNS) of USDA, NAL Is able to expand the categories of users eligible for direct loan ofbooks and audiovisuals, free photocopies of journal articles, and comprehensive reference/research ser-vices. This expanded group includes persons working for federal government agencies and cooperatorswith FNS programs:

. Elementary and secondary schools and school districts (including teachers, nurses, and food serviceand media center staff)

. Nutrition Education and Training Program

Supplemental Food Program for Women, Infants and Children (WIC), and Commodity SupplementalFood Program (CSFP)

Child Care Food Program (CCFP)

Food Distribution Program on Indian Reservations (FDPIR)

State Agencies (State employees only)

Submit lending requests on Individual Request Forms (IRF), one request per form; provide complete ad-dress, telephone number, job title and original signature of the requester to:

Interlibrary LoanLending Branch, 8th Floor

USDA National Agricultural LibraryBeltsville, MD 20705

General Service PatronsFor those who do not fall Into the above categories, (including some groups which previously had expandedservice), food and nutrition materials must be obtained through interlibrary loan. The librarian in your public,state, university or corporate library can assist you as all requests must comply with the National or Inter-national Interlibrary Loan Code. Current charges for photocopies are $5.00 for the fil 3t 10 pages; $3.00 foroach additional 10 pages; $5.00 for the first fiche and $.50 for eachadditional fiche; $1U.00 for duplicate reelof microfilm.

USDA PatronsThe materials listed in this bibliography may be obtained by submitting one Form AD 245 for each Item re-quested to your local Agency or Regional Document Delivery System Library or directly to the NationalAgricultural Library, Lending Branch.

For general information, please call (301) 344-3755.

For reference service, subject searching and identification of newest editions or titles, pleasecall (301) 344-3719.

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eAdohisn National Agricultural Ltlarary

Lend/FN-QB(7-89)

AGRICOLA

Citations in this bibliography wereentered in the AGP1COLA

database between January 1979and the present.,

ADULT/PATIENT NUTRITION EDUCATION MATERIALS

SEARCH STRATEGY

Si 18206 (ALCOHOL OR WELLNESS OR DIABETES OR DIET OR DIETINGOR EXERCISE OR FITNESS)/TI,DE

82 28675 (WEIGHT() CONTROL OR OBESITY OR WEIGHT() REDUCTION ORNUTRITION OR EATING OR MISINFORMATION ORQUACKERY)/TI,DE

S3 13117 (STRESS OR SNACK? ? OR RENAL OR ULCER ORHEMODIALYSIS OR KIDNEY OR VEGETARIAN ORVEGETARIANISM OR FOOD()ALLERGY)/TI,DE

S4 19671 (HEART()DISEASE OR FAT OR CHOLESTEROL ORDIETARYOGUIDELINES OR SODIUM OR SALT ORHYPERTENS1ON)/TI,DE

S5 9334 (HIGH()BLOOD()PRESSURE OR ELDERLY OR SHOPPING ORLABELS OR IABELING OR FAST()FOOD OR DENTAL()HEALTHOR FIBER OR ANOREXIA OR BULIMIA) / TI,DE

S6 77553 S1 OR S2 OR S3 OR S4 OR S5S7 11341 S6 NOT DT=APTICLES8 4749 S7 AND SF=FNCS9 946 88 AND (ADULT()EDUCATION OR PATIENT()EDUCATION OR

IL=GENERAL OR IL=ADULT OR COLLEGE()LEVEL ORCOLLEGE()AGED OR CONSUMER() EDUCATION

S10 877 89 NOT (IL=JUVENILE OR IL=PRIMARY OR IL=SECONDARY.OR IL=ELEMENTARY OR JUNIOR()HIGH OR HIGH()SCHOOL ORPRIMARY()GRADES OR SECONDARY()GRADES ORMIDDLE() SCHOOL.

S11 528 S10 NOT (FOOD()SERVICE OR FOOD()PROCESSING ORSOFTWARE OR POPULAR()WORKS OR WIC OR MATERNAL ORPREGNANCY OR INFANT OR CHILD?)

S12 1443 DT=INSTRUCTIONAL OR DT=KIT OR DT=MEDIA OR DT=MOTIOI\OR DT=POSTER

S13 711 DT=OTHER ACCOMPANYING MATERI OR DT=POSTERS ORDT=RECORDING OR DT=SLIDE

S14 65 DT=SLIDES OR DT=TRANSPARENCY OR DT=VIDEO ORDT=VIDEOCASSETTE

S15 1305 DT=VIDEORECORDING OR DT=VIDEOTAPE OR DT=AV ORDT=CHART OR DT=FILMSTRIP

816 25 DT=FLIP CHART OR DT=GAMFS17 2319 S12 OR S13 OR S14 OR 515 OR S16S18 1603 S17 AND SF=FNCS19 342 S11 AND S18S20 186 S11 NOT S18S21 135 S19 AND PY-1982:1989S22 55 S20 AND PY=1982:1989

BOOKS AND PRINT MATERIALS

0001AADE reference manual for evaluation ofdiabetes education programs.Pitman, New Jersey : AmericanAssociation of Diabetes Educators,1982 , Cover title. 26 p. : ill. ; 28

cm. Includes bibliography: p. 24-26.(NAL Call No.: DNAL R727.4.A22).Abstract: A set of comprehensiveguidelines for evaluating diabetesprograms and patients is providedprimarily for new educators, The manualattempts to clarify and condenseexisting evaluation theories andmethods. Concepts, sample forms, lists,tables and examples are provided.

0002Better eating for better health :

instructor's guide / American Red Cross.Washington. D.C. American National RedCross c1984. Developed in conjunctionwith U.S. Dept. of Agriculture, HumanNutrition Information Service. v, 188 p.: ill. ; 29 cm. Bibliography: p.185-186, (NAL Call No.: TX354.B472 F&NE-4412).Abstract: A teacher's guide for theAmerican Red Cross nutrition coursepresents a detailed plan for teachingthe 6 sessions of the course to educateadult consumers to enable them to makeinformed food decisions for improvinghealth and for maintaining good healthstatus through sound nutrition. A totalof 25 types of activity sheets andresource materials accompany theteacher's guide. The 6 sessions cover:food and you; food composition; eatingfor health; food decisions; soundnutrition practices throughout life; anda summary session covering an overviewof course principles. A description ofthe Red Cross film "Table Tales", andihforrnation on food additives, guidancefor improved eating quality, andselected current nutrition referencesare appended. A separate participant'sguide for the course is available (wz)

0003Bibliography on anorexia/bulimia/prepared by Mrs. Virginia Noir. --,Noir, Virginia. Roseland, New Jersey? :

V. Noir?, 1984? . Cover title. 8 leaves; 28 cm. (NAL Call Nc.: DNAL FNCRC552.A5N63 F&N E-4493).Abstract: A listing of 45 books, popularmagazine articles, 2 pamphlets, and anaudiovisual is provided for peopleinterested in learning more about thetwo eating disorders anorexia nervosaand bulimia. Anorbxia is a refusal toeat, which can result in extreme weightloss. It is primarily a disease ofadolescent girls, usually precipitatedby normal dieting to lose weight.Bulimia sufferers alternately binge, andthen purge themselves of ingested foodby self - induced vomiting or by takinglaxatives. Victims of these 2 eatingproblems have a pathological need to bethin, coupled with an inability to seethemselves as anything but fat.Addresses and telephone numbers areincluded for 3 organization3 for furtherinformation on anorexia and bulimia,(wz)

0004Cholesterol calorie clockCholesterolClock.La Crosse, Wis. : Cholesterol Clock,c1987. Copyright held by Brenda Roth. 1

sliderule and 2 wall charts, (NAL CallNo.: DNAL Kit no.49).Abstract: Wheel counters and charts forcalculating daily calorie andcholesterol intakes are provided in thishandy combination booklet and posterset. Foods are assigned "cholesterolpoints" based on their cholesterol,saturated fat, polyunsaturated fat, andfiber content; daily limits arerecommended based on one's bloodcholesterol levels. The caloric contentsof selected foods are shown on a "clock"that separates low-fat, low-caloriefoods from those higher in thesecomponents. Weight reduction guidelinesthat stress the importance of increasingmetabolic rate, snacking smart, andexercising regularly are also reviewed,

0005Communication and education skills thedietitian's guide /Betsy B. Holli,Richard J. Calabrese.Holli, Betsy B. Philadelphia

: Lea &Febiger, 1986. xiv, 211 p. : ill. ; 24cm. Includes bibliographies and index.(NAL Call No.: DNAL RM214.3.H65).Abstract: Communication and educationskills that dietitians and nutritionistscan use to interact more effectivelywith clients, patients, and otheremployees are outlined in this referenceguide. Specific types of communicationand intervention strategies that areexamined include 1) interviewing, 2)counseling, and 3) behaviormodification. The following aspects ofthe group process are explored:facilitator and participant functions,guidelines for seeking consensus,meeting management, and using groups tosupplement individual counseling.Guidelines are provided on planning,implementing, and evaluating learning,and on motivating clients and patientsto make dietary changes. Numerousexamples clarify key concepts andtechniques; activities and exercise s atthe end of each chapter demonstrate howconcepts and principles can be appliedto actual life situations.

0006Consumer health : facts, skills, anddecisions / James M. Corry. -.Corry, James M. Belmont, Calif,Wadsworth Pub. Co. c1983. Includesindex. xvi, 474 p. : ill, ; 24 cm.Bibliography: p. 456-458. (NAL Call No.:RA410.5.C68 F&N B-3721).Abstract: A consumer guide/textbookprovides the general public/postsecondary studert with factual, reliableinformation about medical goods andservices, and aids the development orimprovement of consumer skills relatedto value assessment, assertiveness.bargaining, data collection and ana'vsisand decision-making. Emphasis is placedon obtaining verifiable proof of thequality of health products and services,Guidance is given for a number of health

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topics (e.g., to assist the properselection of: a physician, allied healthservices, drugs, medical plans, funeralhome, health goods, etc.). Detailedchapters cover the consumer andnutrition, consumer protectionlegislation, and consumer healtheducation. Consumer skills ore fosteredby values clarification exercises foundthroughout each of the 16 chapters. (wz)

0007Contemporary topics in nutritionsodium,cholesterol/fat, refined sugar/caloricsweeteners. --,Rosemont, Ill. : National Dairy Council,c1984. Cover title. 16 p. : ill. : 28cm. + 22 p. of handout masters inpocket. Includes bibliographies. (NALCall No.: DNAL FNC TX353.C58 F&NE-4507).Abstract: A guide for nutritioneducators summarizes 3 contemporarytopics in nutrition: soolum. cholesteroland fat, and refined sugar/caloricsweeteners. In each case facts arepresented and recommended dietarychanges made by professional groups arereported. Master copies of 10 consumereducation 'iandout materials areincluded. These are designed toreinforce the material in the guide.They may be used singly or incombination with any others in the set.(emc)

000ECooking for your waistline,S.1. : Consulting Nutritionists of

Central Illinois, Inc., c1983. Covertitle. 9, 10 leaves, 1 leaf ofplates ill. ; 28 cm. (NAL Call No.:DNAL RM222.2.C6).Abstract: Four culinary workshops thatdemonstrate weight reduction principlesare outlined in these materials from theConsulting Nutritionists of CentralIllinois, Inc. Workshop topics include11 slimming with soups and salads. 2)enchanting entrees, 3) the slim andsensuous vegetarian, and 4) the perfectdessert. Background information ispresented on 1) workshop topics,objectives, and goals for participants,2) general principles of weight loss,and 3) ways to make dieting interestingwhen preparing and eating meals. Theimportc,nce of maintaining blood glucoselevels during weight reduction are thehigh- protein diet myth are discussed.Recipes provided or class preparationare complete with nutrition informationon the calorie, orotein, carbohydrate,fat, and cholesterol content perserving.

0009Counseling the patient withhyperlipidemia /American HeartAssociation, Ad Hoc Committee on theDietary Treatment of Hyperlipidemia ;

Lynne Scott .., et al, .

; Scott, Lynne. Dallas, Tex. : TheAssociation, 1984. 47 p. : ill. ; 28 cm.Bibliography: p. 46-47. (NAL Call No.:DNAL RC2.H8745).Abstrac : Principles and applications ofthe Arne, ican Heart Association's (AHA)

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progressive approach to the treatment ofhyperlipidemias are outlined in thismanual for nutrition therapists.Components of the AHA therapy rrocessdiscussed in some detail include 1) theinitial patient assessment (i.e.dietary, behavioral, medical), 2) the3-phase nutritional therapy program, 3)implementation of the new eating patternand 4) adherence assessment. The dietaryapproach for hyperlipidemia is based on3 basic dietary prescriptions thatprovide three different levels ofsaturated fat, polyunsaturated fat, anddietary cholesterol. Low-caloriepatterns of 1200, 1500, and 2000calories have been designed for eachlevel.- Guidelines are provided forselecting the appropriate food patternfor an individual and for evaluating apattern's effectiveness after a periodof time. Commonly encountered problemswith patients and suggested strategiesare presented. An appendix providesdescriptions of and shows the nutrientcontent of selected foods in thefollowing food composites: alcohol;bread, cereal, and starchy foods: eggs;fat; fruit; meat, poultry, and seafood;meatless alternatives; milk and cheese;modified fat desserts; quick breads;sweets; vegetables. Additionalappendices show 1) uses and steps incalculating the food record ratingscore, 2) a sample 3-day food record andfood score tally form, and 3) generalreferences on cardiovascular disease.

0010Developing the food guidance system for"better eating for better health" anutrition course for adults /UnitedStates Department of Agriculture, HumanNutrition Information Service, NutritionEducation Division. --,Washington, D.C.? : The Service, 1985.

Cover title.- "April 1985."- 'Forofficial use only.". vii, 98 p. : ill. ;

28 cm. --. Bibliography: p. 41-50. (NALCall No.: DNAL aTX360.U6D48).Abstract: The technical development ofthe food guidance system presented inthe nutrition course offered by theAmerican Red Cross is described in thisreport. The purpose of the course is toenable the consumer to make wisepersonal food decisions based on currentconcepts of nutrition for healthpromotion. The food guidance systemorganizes information about food andnutrition so that it can be applied tomaking food selections that promotehealth. The framework for this system isgroups of foods categorized by thenutrients they contain. The first stepin the development of the system was theestablishment of goals and objectiveswhich specified the desirable levels ofnutrients and other food components inone's diet. The framework for the systemis described major food groups, servingsizes and number, nutrient adequacy, andfood sources of specific nutrients. Thefood guidance system also includesinformation on food sources of fat,cho'lesterol, sodium. and sweeteners,Menus for 10 days are included, as wellas suggestions for adapting them to

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different energy and nutrient needs.Many tables that are supplied to thestudents are included. (as)

0011Diabetes breakthrough : control throughnutrition / Sam Addanki with MariaSimonson and S. V. Cherukuri.Addanki, Sam. New York Pinnacle Bpoks1982. xviii, 230 p. : ill. ; 18 cm. .

Includes bibliographical references andindex. (NAL Call No.: RC662.A3 F&NC-2496).Abstract: Background and guidanceinformation is presented to assist laypeople in understanding the complexitiesof their diabetes and in controlling itthrough improved nutritional practices.Numerous medical facts associated withpatients having preventable andpostponable illnesses are presented.Factual data (e.a., medical researchdata concerning malnutrition andmalabsorption) are discussed andpractical information (e.g, sexualproblems of the obese and diabetic) ispresented. Contrary to the popularbelief that heredity plays a major rolein causing this non-curable disease,personal research experiences (casehistories) are described that illustratethe author's theory that 91% of allcases of adult-onset diabetes are causedby the typical high-fat, high-sugar, lowfiber Western diet. Hence, the majorityof adult diabetes cases are preventable,reversable, or controllable throughdietary modification. (wz)

0012Diabetes care & freedom zones /developedby the Winnebago/Omaha Diabetes Project,Winnebago, NE : Winnebago/Omaha

Diabetes Project, Indian Health Service,1986 1 p. ; 22 cm. (NAL Call No.:DNAL E75.A5 no.A-49 )

Abstract: This poster from theWinnebago/Omaha Diabetes Projectcategorizes diabetic patients in the 1)caution zone, 2) dander zone, or 3)extreme danger zone based on a number offactors related to diabetes care.Factors include blood sugar levels, bodyweight, nutritional habits, attitude,food intake, exercise level, self-care,clinic attendance, hospitalization,amputations, vision, and kidney failure.

0013The diabetes fact cook / Theodore G.Duncan. -.

Duncan, Theodore G. New York C. Scribnerc1982. Rev, ed. of; The good life--withdiabetes. 1973 -Includes index xi, 146p. ; 22 cm. Bibliography: p. 141 (NALCall No.: R(;660.D8 1982 F&N C-2580).Abstract: Advice and information isoffered to assist diabetics and thosewho cork or live with a diabetic inliving as normal a life as is possiblewhile following a difficult regimen tocontrol the disease The history,nature, and effects of diabetes arediscussed as well as the best methods oftesting sugar levels, adjusting insulindosage, handling emergencies, andcontrolling the disease through diet andexercise. Recent scientific advancer

Such as the insulin infusion pump andhome blood-sugar testing kits aredescribed. Early signs of diabetic comaand hypoglycemia are identified so thosearound the diabetic can be aware ofphysical Changes that could signal adeveloping problem. Nonmedicalinformation is provided on insurance,Jobe, education, driving, and lawsaffecting diabetics. (Abc)

0014Diabetes mellitus : theory and practice/ edited by Max Ellenberg, HaroldRifkin.; Ellenberg, Max.-Rifkin, Harold. NewHyde Park, N.Y. Medical Examination Pub.Co. c1983. xx, 1105 p. : ill. ; 29 cm.Includes bibliographical references andindex. (NAL Call No.: RC660.D57 1983 F&NB-3444).Abstract: The current state of knowledgeon a wide variety of characteristicsrelated to the management of diabetesmellitus is presented in 57 chapters,prepared by numerous medical experts, asreference materials for physicians,clinicians, and other healthprofessionals. Included are discussionson the basic metabolic problemsassociated with diabetes the physiologicand molecular action of insulin, theinterrelationships and possible role ofhormones in diabetes and the genetics oftype I and II diabetes. Recent conceptsconcerning the action of oralhypoglycemic agents and the evaluationof oral agents also are described. Thesignificance of trends in the managementof the pregnant diabetic and newtherapeutic modalities in thecomplications of diabetes are covered.Practical guidelines are givenconcerning patient education andmanagement, economic aspects, homeglucose monitoring, and nutritionalmanagement of diabetes are reported.(wz)

0015Diabetes mellitus /written by: Judith S.Pearson ; illustrations by DawnCountryman. --.Pearson, Judith S. Watertown, Conn. :

Mercy Hospital of Watertown, 1983."February, 1983."- Includes list ofresources and glossary. 1 v. (variouspagings) : ill., forms ; 28 cm, (NALCall No.: DNAL RC662.P4).Abstract: The management of diabetesmellitus is outlined in thiscomprehensive guide to help patientscontrol their diabetes and supplementeducation provided by health careprofessionals Aspe6ts of diabetes thatare overviewed inclde the definitionand characteristics of insulin-dependentand nei-insulin-dependent diabetes, riskfactors for disease development,symptoms, and treatment. Diet-relatedtopics include 1) the basic food groupsand nutrients they provide, 2)estimating calorie requirements, 3) mealPlanning using the food exchange system.4) portion control, 5) weight control,61 dining out, and 7) label reading.Various oral hypoglycemic agents anddifferent types, strengths, and dosages

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of insulin are described. Short-term(hypoglycemia, hypervlycemia,ketoacidosiE, coma) and long-termcomplications of uncontrolled diabetesare reviewed. Additional topics includepersonal hygiene (i.e. foot, skin,dental, eye care) and specialsituations, such as sick days, travel,and physical and emotional stress.Helpful features include 1) foodexchange lists for the milk, vegetable,fruit, bread, meat, fat, and freegroups, 2) exchange conversions foralcoholic beverages, desserts, ethnicfoods, fast foods, prepared foods, 3)descriptions of methods for calculatingfood exchanges from food labels orrecipes, and 4) records for wine andbl000 testing. A glossary and list ofresources (organizations, books,cookbookS, magazines) are include((aje)

0016Dietary factors in hypertensionaselected bibliography. --.Bethesda, Md. : High Blood Pressureinformation Center, National Institutesof Health, 1984. 26 p. 28 cm. (NALCall No.: DNAL FNC Z6664.H9D5 1984 F&NE-4723).Abstract: A variety of articles andpublications related to the role of dietin the management of hypertension arepresented in this bibliography developedby the High Blood Pressure InformationCenter of the National Institutes ofHealth. Categories of factors related tohypertension for which journal articlesare provided include 1) diet (generaland review articles), 2) sodium, 3)sodium and potassium, 4) potassium, 5)obesity, 6) cholesterol, blood lipids,an dietary fats, 7) calcium, 8) otherdietary factors (e.g. magnesium,chloride, fiber, trace metals, garlic,protein) and 9) dietary management.Types of reference included in additionto journal articles are monographs andbibliographies, specialized journals andnewsletters, and consumer resouces fordiet information. (aj)

0017Eat fruits every day : feel better lookbetter.(Saipan, Marianas Islands) Dept. ofEducation, Commonwealth of the NorthernMarianas Islands (1982). NET funded-Bibliography: p. 49. 49 p. ill. ; 27cm. (NAL Call No.: TX397.E3 F&N E-4189).Abstract: The booylet describes thenutritional value and uses of over 20fruits available in the Mariana Islands.Bar graphs illustrate the percent of theRDA calorie and leader nutrientrequirements provided by each fruit.Recipes and serving suggestions areoffered. (js)

0018Eating clean food safety and thechemical .harvest : selected readings/prepared with the assistance of MichaelFortun ; introd. by Ralph Nader.; Fortun, Michael, Washington, D.C. :

Center for Study of Responsive Law,1982. vi, 294 p. ill, ; 28 cm.

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Includes bibliographies, (NAL No.:DNAL TX531.E22).Abstract: This book is a composite ofinformation regarding tile vast varietyof food contaminants and food additives.An introduction, written by Ralph Nader,addresses the need for increasedregulatory enforcement of food products.There is a flood of pollutants, animaldrug residues, chemical additives, andunsanitary conditions which contaminatethe lengthy food chain from the fieldsand ranches to the marketplace end,finally, the dinner table. Nader arguesthat food safety laws are weak and underused. This resource book of selectedreadings responds to those who wish toknow more about the hazards in our foodand what can be done about them. Peoplecan organize to support government andcommunity initiatives to insure thattheir food is safer.

0019Exchange lists for meal planning.Alexandria, VA (1660 Duke Street,Alexandria 22314) : American DiabetesAssociation ; Chicago, IL (430 NorthMichigan Avenue, Chicago 60611) :

American Dietetic Association, c1986.Cover title.- Includes index. 32 p.col. ill. ; 22 x 26 cm. (NAL Call No.:DNAL RC662.E9 1986).Abstract: The 6 basic food exchangelists, incorporating modificationsreflecting current thinking in the areaof nutrition education, are describedfor diet counselors. Exchange listmodifications include: addition ofnon-fat, low-fat, and whole milk to t hemilk exchanges; inclusion of allvegetables except starchy vegetables,and listings of half-cup servingsaveraging 25 calories, for vegetableexchanges; inclusion of starchyvegetables under bread exchanges;inclusion of medium- and high-fat meatsand other protein-rich foods under meatexcnanges; and revision of fat exchangesto show content of saturated orpolyunsaturated fat. An explanation ofexchange lists, their usefulness inpromoting good health, a balancednutritious diet, and their applicationto meal planning is described. Formatsfor daily meal design, definitions ofterms, and weignt-volume-lengthconversion tables are also provided.Large print is used throughout to assistthe visually handicapped.

0020Facts to relax by a guide to relaxationand stress reduction / written by GlennR. SchiraldiSchiraldi, Glenn R. Provo, Utah : UtahValley Hospital, c1982. 83 p. : ill. ;

28 cm. Bibliography: p. 81-82. (NAL CallNo.: DNAL RA785.534).Abstract: Designed for patients who havea stress-related illness, this bookletis a guide to relaxation and stressreduction. It teaches such relaxationskills as diaphragmatic breathing,calming down using self-suggestion,progressive muscular relaxation,meditation, and imagery. Other practicesdiscussed which aid relaxation include

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time management, improving self-esteem,changing the environment, assertiveness,wise eating, exercise, biofeedback, andcounseling. A reference list and abibliography are included. (as)

0021Fitness and nutrition for seniors / byRobert E. Rockwell and Nancy E. Osborne; illustrated by Susanne Elizabeth de .

Haas. -.Rockwell, Robert E. ; Osborne, Nancy E,Springfield, Ill. Thomas c1984. ix, 153p. : ill. ; 26 cm. Includesbibliographical references and index.(NAL Call No.: GV482.6.R6 F&N 8-3869).Abstract: A guidebook discussesexercises and nutritional factsspecifically aimed at aiding instructorsand administrators in planning afitness-nutrition program for seniorcitizens. Warm-up exercises anoexercises for particular parts of thebody such as the abdomen, hips, chestand arms are describe°. The functions ofspecific vitamins and minerals and theirlevels in various foods and availablenutrition programs for seniors arepresented. Nutrition-related problemssuch as: sensory loss, dental problems,and constipation as well as approachesto nutritional assessment, weightcontrol, and food label information arealso covered. Information on thenutritive values of the edible portionsof foods, and US Recommended DailyDietary Allowances is appended. (wz)

0022Focus on nutrition a self instructionguide / written by Lisa M. Haabestad,Susan B. Cameron .

Haabestad, Lisa M. Pittsburgh, PA :

Nutrition Services, Allegheny CountyHealth Dept., 1988. Cover title.- 1.)v.ed. of: Foodstyle workbook. 42 p. : ill.; 28 cm, (NAL Call No.: DNAL TX364.H31988).Abstract: The Dietary Guidelines forAmericans, a series of nutritionrecommendations ceveloped by the U.S.Departments of Agriculture and Healthand Human Services, are the focus ofthis workbook from the Allegheny CountyHealth Department, The DietaryGuidelines are 1) Eat a variety offoods; 2) Maintain desirable weight; 3)Avoid too much fat, saturated fat, andcholesterol; 4) Eat foods with adequatestarch and fiber; 5) Avoid too muchsugar; 6) Avoid too much sodium; and 7)If you drink alcoholic beverages, do soin moderation. Chapter features includerecipes, self-assessment exercises. foodselection and preparation suggestions,and various additional learningactivities. The workbook is designed foruse 85 a self-instructiun course or asthe text for a nutrition educationcourse for consumers.

0023Heart to heart : a manual on nutritioncounseling for the reduction ofcardiovascular disease risk factors /edited by Constance Raab and Jeanne L.Tillotson.; Raab, Constance.-Tillotson, Jeanne

L.& A manual on nutrition counseling foe.the reduction of cardiovascular diseaserisk factors. Bethesda, Md. U.S. Dept.of Health end Human Services, Public- Iealth Service, National Institutes ofHealth 1983. A product of a pilot seriesof nutrition counseling workshopsdeveloped collaboratively by theNational Heart, Lurg, and BloodInstitute and the American HeartAssociation -"September 1983"--P. (4) ofcover. 121 p. : ill. ; 28 cm. --.

Includes bibliographical references.(NAL Call No.: RM237.9.H4 F&N !-4339).Abstract: A manual in workshop formatfor nutritionists, dietitians, and otherhealth professionals to use in assistingpatients to reduce cardiovascular riskis a product of a pilot series ofnutrition counseling workshops developedjointly by the American HeartAssociation and the National Heart,Lung, and Blood Institute. Major topicsinclude: nutritional assessment and(food record) monitoring techniques;counseling skill development techniques;and group Counseling guidelines. Atabulation of resources for counselorsand information on patient educationmaterials are appended. (wz)

0024Heart to hcart nutrition counseling forthe reduction of cardiovascular diseaserisk factors /edited by Constance Raaband Joanne L. Tillotson. --.; Raab, Constance.-Tillotson, Jeanne L.Bethesda, Md. : U.S. Dept. of Health andHuman Services, Public Health Service,National Institutes of Health, 1983. Aproduct of a pilot series of nutritioncounseling workshops developedcollaboratively by the National Heart,Lung, and Blood Institute and theAmerican Heart Association. 121 p. :

ill. ; 28 cm. --. Includesbibliographical references. (NAL CallNo.: DNAL RM237.9.H43).Abstract: A reference text for nutritioncounselors provides recommendationsdeveloped during two 1975 conferencesand several nutrition counselingworkshops for reducing cardiovasculardisease risk through improved nutritionpractices. Topics include; techniquesfor nutritional assessment and patientmonitoring; practical nutritioncounseling guidelines; group counselingfor achieving nutritional behaviorchanges; and a program andrecommendations for improving on-the-jobcounseling skills. Lists of recommendedreadings for nutrition counselors,patient education materials, relevantprofessional associations, a nd achecklist for assessing patienteducation materials, are appended. (wz)

0025Hemodialysis nutrition trivia /DianeDelhey and Catherine Bricker Frederico;graphics: Keven McKenna; illustrations:Walter Fournier.Delhev, Diane. ; Frederic°, CatherineBricker -McKenna, Kevin. Wellesley Mass.

: C&D Nutrition Concepts, 1987?, v, 202p Ill. ; 16 cm. (NAL Call No.: DNALRA784.D4).

14

Abstract: A spiral-bound, purr -5question-answer took contain4ng 96"trivia" questions designed forhemodialysis patients to clarifynutrition misconceptions ano provideinformation on basic concepts in theirnutrition management. The questions aremultiple-choice, and are equally dividedamong 6 categories, viz.

: protein,potassium, phosphorus, sodium, fluid,.annd miscellaneous. The questions arelisted in order of increasing difficultywithin each of the categories. The bookcan be used as a game to tast theknowledge of patients, with thesuggestion that wrong answers bereviewed with the patient's renaldietitian.

0026How healthy is your diet?.Chicago. IL? Great Performance.Inc., 1986. ' chart col. ; 61 r 46 cm.(NAL Call No.: DNAL Grapnic nc.16").Abstract: The importance of moderationand variety in a balanced diet andguidelines for making healtny foodselections are described in thiscolorful poster from Great Performance,Inc. Components of a healthydiet--vitamins, minerals, liquids,fiber, and protein--and food sources ofeach are discussed, Guidelines fordetermining an individual's caloricneeds, and recommendations forcontrolling dietary fat and sugar arealso provided.

0027How sweet is it?CSPI's sugar scoreboard.Washington. D.C. : CSPI, c1985. 1 chart

: col. ; 61 x 46 cm. (NAL Call No.: DNALGraphic no.159).Abstract: Tne sugar contents of a widevariety of food products are presentedon this poster from the Center forScience in the Public Interest. Types offoods include beverages. breakfastcereals, cake, candies and candy bars,condiments, cookies, dairy products,fruits and vegetables, pies, and otherdesserts and snacks. Sugar contents areshown as added teaspoons per serving andas percentage of total calories.Background information on differenttypes of sugars. ways to reduce sugarintake, and artificial sweeteners isalso provided.

0028Hypertension control for nurses andother health professionals.Kocher, Mahendr S. 1943- : Woods.Karyn D. New York : Springer Pub. Co..o1985. xvii, 333 p. 23 cm Includesbibliographies and index. (NAL Call No.:DNAL RC685,B8K62 19851.Abstract: The incidence. causes, risks,and control of hypertension arediscussed 'n this resource manualdirected toward nurse practitioner' andother allied health professionals.Topics nclude 11 the epidemiology ofhyper,. lion, 2) the pathopnysiolog,' ofessent 1 and secondary hypertension, 3)pharmacdlogical management ofhypertension (diuretics, sympatheticinhibitorS, vasodilators,

reninagniotensin inhibitors, calciumblockers), 4) evaluation of thehypertensive patient (history, physicalexamination, laboratory results), 5)hypertensive patient treatment andfollow-up. Aspects of the patientcounseling process and the nurse's roleand responsibilities are outlined. Thechallenge of patient noncompliance and amultidisciplinary approach to patienteducation are explored. Recommendationsfor organization of a clinic foreffective hypertension detection andtreatment, and for hypertensionscreening and treatment programs at thework-site are described. Appendicespresent 1) quality assurance nursingoutcomes for hypertension counseling, 2)a hypertension patient education series,and 3) hypertension learning resources.

0029Managing stress : a guide for healthprofessionals / Rita E. Numerof,Numerof, Rita E. Rockville, Md. AspenSystems Corp. 1963. Includes index. xii,350 p. ill. : 24 cm. Bibliography: p.317-333. (NAL Call No.: RA965.3.N8 F&NB-3687).Abstract: The physiological, social andemotional effects of stress onindividuals and the implications ofthese on health care organizations areexamined. Before institutions caneffectively manage stress,non-work-related stresses and individualand professional socializationexperiences must be analyzed. Copingstrategies and tactics are recommended.This book is divided into 3 majorsections, Part I explores generalsources and socioemotinnal components ofstress; Part II more specificallyaddresses the sources and impact ofstress on physicians, nurses and healthcare administrators; and Part III,delves into recognizing signs of stress,(burnout, drug addictions)organizational response (preventive andcontrol mechanisms), and personalresponse (stress reduction techniques).Appendices include stress system andcoping strategy assessment instruments.(kbc)

0030Materials and methods for acardiovascular disease risk factorreduction program a resource frommultiple risk factor intervention trial(MRFIT) /by the MRFIT InterventionCommittee, Jeanne L. Tillotson, StephenB. Hulley.Tillotson. Jeanne L. ; Hulley, Stephen6 Bethesda, Md. : U.S. Dept. of Healthand Human Services, Public HealthService. NIH, National Heart, Lung, andBlood Institute, 1985. "March 1985."-"May 1985."-Cover.- "PB85-215630,". 261p. ill Includes bibliographicalreferences. (NAL Call No.: DNALRC682.8.T5).Abstract. A monograph for healthrrofe.sionals provides details on a:ipecial intervention program forpreventing heart disease ( MRFIT),covering counseling on how to: adopt andmaintain a nutritious fat-controlled

15

diet; avoid weight gain; abstain fromciArette smoking; and comply with drugtherapy for hypertension. The healtheducational materials developed underthis program in a 10-year (1972-82)multiple risk factor intervention trialare presented. Included for each riskfactor area are: printed educationalmaterials, forms for monitoring theprogress of individuals, and anannotated listing of audiovisualmaterials and their availability.

0031Meal planning approaches in thenutritional management of the personwith diabetes /Diabetes Care andEducation Practice Group, the AmericanDietetic Association.Chicago, IL : American DieteticAssociation, 1987. vii, BO p. : 111, ;

29 cm. Includes bibliographies. (NALCall No.: DNAL RC662.M43).Abstract: This monograph is intended tohelp registered dietitians understandthe process of individualizing the mealplan to meet the diabetic patient'snutritional, social, and medical needs.It also attempts to provide thedietitian with a better understanding ofthe various meal planning approaches nowavailable. Meal planning approachesinclude: personal theory and process indiabetes education; basic diabetes dietguidelines; menu approaches to mealplanning; food exchange list approaches;and calorie counting and total availableglucose. Illustrations are included.

0032Nutrition, principles and application inhealth promotion /Carol dean WestSuitor, Merrily Forbes Crowley.Suitor, Carol Jean West. : Crowley,Merrily Forbes. PhiladelphiaLippincott, c1984. xxx, 651 p. . ill

(some col.) : 29 cm. Includesbibliographical references and index.(NAL Call No.: DNAL 0P141.584 1984).Abstract: A college level nutritiontextbook privides nutrition informationand guidelines for the practising healthcare pro;:essional. The text rv be usedfor basic nutrition and clinicaldietetics as separate courses whennutrition is integrated with othercourses or a nutrition source book. Thematerial is organized into 4 majorsections: 1) promoting normal nutrition;2) relationships of nutrients to bodystructurrd and functions; 3)comprehensive guidelines and informationfor nutritional care, 4) nutritioninterventions for meeting special needs:alteration in digestion and absorption,alterations in fluid and electrolytebalance; alterations in levels of CHO,protein and/or fats, critical carenutrition and nutrition and chronicillness. A variety of tabular referencesare included as well as detaileddescriptions modified diets. Specificpoints are highlighec throughout thetext. (wi)

0033Nutrition, the challenge of being wellnourished / Dorothy A. Wenck, MartinBaran, Sat Paul Dewan,Wenck, Dorothy A. ; Baren,Martin.-Dewan, Sat Paul. Reston, Va.Reston Pub. Co. c1983. Includes index.xii, 642 p. : ill. ; 25 cm.Bibliography: p. 571-588. (NAL Call No.:TX354:1442 1983 F&N 8-3464).Abstract: A basic nutrition text is

designed to help the general publicrecognize accurate nutritioninformation. The relationships ofcholesterol and fat to heart disease;salt to hypertension; and caffeine,saccharin, and sodium nitrite to cancerare explained. Other topics include: thephysiological and psychological factorsthat influence food habits, how tochange eating behavior; the body'senergy needs; the causes of obesity;nutrient functions and sources; and howto read nutritional food labels. Thetext is divided into 8 parts with anappendix that contains a list ofreliable nutrition information sources,nutritive value of foods, and RDA's.(kbc)

0034Nutritional care guide for patients onCAPD /Peggy J. Mitchell. --.Mitchell, Peggy J. St. Louis, Mo. :

Jewish Hospital of St. Louis, c1982. 31

p. : ill. ; 28 cm. Bibliography: p. 31.

(NAL Call No.: DNAL RC901.7.P48M57).Abstract: The nutritional needs anddietary goals for patients on continuousambulatory peritoneal dialysis (CAPD)are outlined in this manual from theJewish Hospital at Washington UniversityMedical Center. An introductionaddresses the function of CAPD, dietarygoals for patients, protein and calorieneeds, the importance of regularexercise, effects of dialysate glucosecontent on appetite, the need Forwater-soluble vitamin and mineralsupplementation, and dietarymodification to decrease serumcholesterol and triglyceride levels.Guidelines are provided for we ghing andmeasuring foods along with volume-weightconversions for dry and liquid measures.Forms are included for recording thepatient's diet prescription (i.e. totalcalories, Sodium, protein, fluidallowance) and daily food plan (i.e.number of servings of each food groupper meal). Foods are classified as"allowed" and "not permitted" in thefollowing groups: lean meat, fish, andpoultry; skim milk; fats and oils;breads, cereals, and potatoes; fruitsand juices; vegetables; andmiscellaneous. "Extra sodium points"permi ted in the diet prescription andfound in selected food items areexplained. A low-sodium vegetableseasoning guide suggests herbs andspices to complement differentvegetables. A dictionary of herbs andspices describes general characteristicsof each. Guidelines are included foreating away from home. A list ofreferences is provided. (aje)

16

0035Nutritional guidance for hypertensives/ authors Lucy M. Williams, I. ClayWilliams; content consultant Sooja K.Kim .

Williams, Lucy M. ; Williams, I.Sooja K. Bowling Green, Ohio

: Nutrition Consultants, c1987. Consistsof student workbook and instructor'sguide. 2 v. : ill. ; 28 cm. Includesbibliographies. (NAL Call No.: DNALRM237.8.W55).Abstract: A loose-leaf study guide forhypertensive patients, and fordietitians, nutritionists and nursesinteracting with such patients, providesinformation covering an 8-week courseforcused on long-term nutritionaLcounseling that can bring aboutsignificant dietary changes amonghypertensive patients. Attention isgiven to patient objectives. teachingtips, patient individual and groupactivities, recipes, and individualdietary analysis. Following anintroduction on the "basics" ofhypertension, the guide of'ersindividual sections covering nutrientsor deitary factors that affecthypertension and blood pressure control(sodium; salt: potassium; calcium; fats;carbohydrates; weight control). Aselection of appropriate recipes isincluded, and a bibliography and list ofavailable resources materials areappended.

0036Questions about weight, salt and highblood pressure / U.S. Department ofHealth and Human Services, Public HealthService, National Institutes of Health.(Bethesda, Md.) U.S. Dept. of Health andHuman Services, Public Health Service,Nitional Institutes of Health. NationalHeart. Lung and Blood Institute 1982.Cover title. (8) p. : ill. ; 10 x 22 cm.--. (NAL Call No.: RM221.H87Q4 F&NE-4306).Abstract: A pamphlet presents answers to18 common questions about body weight,salt intake, and high blood pressure forthe general public. High blood pressurecan lead directly to conditions 'thatoften kill or disable such as heartattack, stroke, and kidney disease.Lower weight means lower blood pressurefor most people; eating less salt(sodium) and less high-sodium foodsmeans lower blood pressure for somepeople. While maintaining correct bodyweight has not been proven to preventhigh blood pressure, it may reduce therisk. A reasonable intake of sodium foran average person is 2 grams, or about 1

teaspoon of salt per day. (wz)

0037Salt tidbits : some answers to questionsoften asked about salt.Alexandria, Va. The Salt Institute 1982.1 folded sheet (8 p.) : ill. 22 cm.Includes bibliographical references.(NAL Call No.: TX553.S6S36 1982 F&NC-2671).Abstract: Questions often asked aboutsalt are presented. A brief statementabout the importance of salt is made,

8

then 10 questions are enswe e.g.,what is the daily salt requirr..dent?)Seventeen types of salt are defined(e.g., pretzel salt - a salt), salt);and additional references available fromthe Salt Institute are listed. (kbc)

0038Separating fact from fictionan approachto identifying nutrition misinformation.Pittsburgh PA : Nutrition Services,Allegheny County Health Department,1986. Materia's are in folder. ca. 100leaves in various foliations : ill. ; 28cm. Includes bibliographies. (NAL CallNo.: DNAL R729.9.S46).Abstract: This educational packet wasdesigned to assist nutritioneducators/health professionals toidentify the advertising techniques usedin common health quackery. Theinformation packet includes: lessonplans for p,ofessional and consumeraudiences with guidelines to incorporateaudio-visual materials; a worksheet forlesson development; support materials tobe reproduced; overheads; presentationoutlines; and pre- and post-test forconsumers. Six clues for identifyingnutrition misinformation presented inthe program are: 1) testimonials; 2)exaggerated claims or impressivelanguage; 3) avoidance of certain foods;4) quick and easy cures; 5) guilt andfear tactics; and 6) excessivecriticism. A recommended audio-visualmaterial to complement this program is aslide series entitled "Nutrition: AnAmerican Bestseller" and can be orderedfrom a form enclosed. Various articlesenclosed are about nutrition quackeryfrom FDA Consumer, National DairyCouncil, Allegheny County (Pennsylvania)Health Department, to providesupplementary information.

0039Shopper's guide to low-fat main dishes :

Atlanta area / (content andpresentations Hazel McDaniel). -.McDaniel, Hazel. Atlanta, Ga. CardiacClinics, Grady Memorial Hospital 1982.Cover title. 54 p. : ill. ; 22 cm.Bibliography: p. 54. (NAL Cell No.:TX356.M37 F&N C-2669).Abstract: A handbook for shoppersidentifies brand name main-dish foodsthat are low in fat and would besuitable for use on low-fat,low-cholesterol or prudent diets. Theapproximate sodium and calorie contentof most foods is given along withguidelines for label-reading andplanning low-fat, low-cholesterol meals.Foods are categorized by meal (e.g., eggsubstitutes for breakfast), and picturesof the product or brand are provided.(kbc)

0040Straight talk about salt : what youshould know about salt & sodium in yourdiet : with a table of the sodium andcalorie values of more than 300 commonfoods / (developed by The Salt Institutein cooperation with the Food and DrugAdministration and the National HighBlood Pressure Education Program),

17

Alexandria. Va. The Institute c1983.Cover title. 20 p. : ill. ; 18 cm.Includes bibliographical references,(NAL Call No.: TX553.S6S78 F&N C-2670).Abstract: The general public ispresented with differing opinionsregarding control of salt intake. Basicfacts about the sources and function ofsodium/salt in the American diet areprovided. Brief explanations include:. adefinition of salt and sodium; sourcesof Sodium in the diet; viewpoints onrecommended intake; health conditionsthat may restrict sodium intake; commonuses for salt, and how to measuredietary sodium. Several hundred fooditems are listed (by household measuresand gram weight) giving sodium content(in milligrams) and caloric value. A

list of sodium compounds commonly usedin foods and references cited are given.(kbc)

0041Weight busters a teacher's manual/ written by Melanie Keaton and KimberlyCoy DeCosteKeaton, Melanie. ; DeCoste, Kim Coy.Lexington, Ky Lexington-FayetteCounty Health Dept., Nutrition ancHealth Education, 1987. 1 v.(loose-leaf) : ill., forms ; 30 cm.Bibliography: p. 81-82. (NAL Call No.:DNAL RM222.2.K43).Abstract: Weight Busters is an 8-weekweight loss program involving amulti-faceted approach. Exercise,relaxation training, self-imageenhancement, eating behaviors, fooddemonstrations and social interactionsare addressed in the program Weightloss classes are limited to 16participants and were designed to last 1

1/2 hours each This teacher's manualincludes lesson plans, optional Lessorplans. recipes, and resources andreferences The Weight Eusters programwas deSigned by the Lexington- FayetteCounty Health Department of Kentucky.

0042Wellness in your kitchenculinaryworkshops.

; Consulting Nutritionists of CentralIll4nois, Inc. Illino's ConsultinoNutritionists of Central Illinois. Inc..1983. Caption title. 1 v. (unpaged) :

ill. : 28 cm. (NAL Call No.! DNALTX364.W45).Abstract: Four c.ilinary workshopspromoting wellness concepts andprinciples are outlined in thesematerials from the Consult ngNutritionists of Central Illinois, IncWorkshop topics include 1 ) meatless andnutritious main disnes, 2) making thebest of fish and fowl. 31 salads andvegetables, and 4) satisfying your sweettooth sanely. Background information ispresented on 1) workshop topics andgoals for participants, 2) wellnessprinciples and concepts. 3) recipemodifications to reduce sugar and saltintake, and 4) guidelines for selectingfats ano oils. Recipes provided forpreparation in class include nutritionalinformation on the calorie, protein,carbohydrate, fat, and cholesterol

9

contents per serving.

0043Winding your weigh down taking stepstoward lifetime weight conrol : theteacher's manual /by Olga Satterwhiteand Alice Wood.Satter .ite, Olga. ; Wood, Alice.Mous 1, Tex. : Nutrition ConsultantService of Houston, c1986. 108 p. :

forms ; 28 cm. Bibliography. p.103 -108. (NAL Call No.: DNAL

RM222.2.523 1986).Abstract: This weight loss programincludes a teacher's manual and astudents' workbook. The programincorporates behavior modificationtechniques, exercise, stress managementand sound nutrition principles and wasdesigned to be taught for 8 consecutiveweeks with supplementary materials toextend the program to 10-12 weeks. Theteacher's manual has 6 main sectionsthe 8 week diet ano nutrition program:and references and teaching aids. Thestudent workbook includes a classschedule. a presentation of each class,supplementary materials, a focC Plan,the exercise and stress managementprogram, and recipes for main dishes,vegetables, dairy foods, and fruits andfoods on the go.

0044Winding your weigh down taking stepstoward lifetime weight control : thestudent's workbook /by Olga Satterwhiteand Alice Wood.Satterwhite, Olga. ; Wood, Alice.Houston, Tex. : Nutrition ConsultantServices of Houston, 1988. 160 p. :

`rorms ; 23 cm. (NAL Call No.: DNALRM222 2.S232 1988).Abstroct. This weight program includes ateacher's manual and a students'workbook. The program incorporatesbehavior modification techniques,exercise, stress management and soundnutrition principles and was designed tobe taught for 8 consecutive weeks withsupplemetary materials to extend theprogram to 10-12 weeks. The teacher'smanual has 5 main sections: the 8 weekdiet and nutrition program; follow-uplesson plans; the food play; exerciseand stress management program; andreferences and teaching aids. Thestudent workbook includes a classschedule, a presentation of each class,supplementary materials, a food plan,the exercise and stress managementprogram, and recipes for main dishes,vegetables, dairy foods, and fruits andfoods on the go

0045Your basic guide to nutrition /Fredrickd. SPre and Virginia Aronson ; editedby Stephen Barrett. --.Stare, Fredrick John, ; Aronson,Virginia.- Barrett, Stephen.Philadelphia, Pa. George r Stickley1982 . Includes index. vi, 194 p 2.

CM. --. bibliography' r. 17--181 (NALCall No DNAL FNC RA784.57 FisN

B-37S7).Abstract Basic nutrition facts anoinformation on current nutr.tion related

18

topics are presented in the form of areference guide on nutrition forlaypeople. Topics include: how to ensurea balanced diet; practical guidellinesfor weight control; nutritional tips forteenagers; how to properly evaluatenutrition information provided by thefood industry; and information on avariety of current topical nutritionalconcerns (vitamin and mineralsupplements; food additives; vegetariandiets; health foods; junk foods; fastfoods; sugar requirements andmisconceptions; fluid intake needs; andthe interactive roles of diet incardiovascular disorders and cancer). A1-week sample diet and a detailedglossary of definitions of nutritionterms are appended. (wz)

19

Addanki, Sam. 11

Aronson, Virginia.-Barrett, Stephen. 45Baren, Martin. -'Dewan, Sat Paul. 33Consulting Nutritionists of Central

Illinois, Inc. 42Corry, James M. 6Crowley, Merrily Forbes. 32DeCoste, Kim Coy. 41Delhey, Diane. 25Duncan, Theodore G. 13

Ellenberg, Max.-Rifkin, Harold. 14

Fortun, Michael. 18

Frederic°, Catherine Bricker. -'McKenna,Kevin. 25

Haabestad, Lisa M. 22Holli, Betsy E. 5

Hulley, Stephen B. 30Keaton, Melanie. 41Kocher, Mahendr S.,. 28McDaniel, Hazel. 39Mitchell, Peggy J. 34Noir, Virginia. 3Numerof, Rita E. 29Osborne, Nanc, E. 2'

Pearson, Judith S. 15

Raab, Constance.-Tillotson, Jeanne L 24Raab, Constance. Tillotson, Jeanne L.8 Amanual on nutrition counseling for thereduction of cardiovascular diseaserisk factors. 23

Rockwell, Robert E. 21

Satterwhite, Olga. 43. 44Schiraldi, Glenn R. 20Scott, Lynne. 9Stare, Fredrick john. 45Suitor, Carol Jean West. 32Tillotson, Jeanne L. 30Wenck, Dorothy A. 33Williams, I. Clay.-Kim, Sooja K 35Williams. Lucy M. 35Wood, Alice. 43, 44Woods, Karyn D. 281943-. 28

AUDIOVISUALS

21

0001The American Dietetic Association'srecommendations for food selections forwomendeveloped by Washington State DairyCouncil.Seattle, WA : Washington State DairyCouncil, 1986? . Title on pamphlet:Every woman's guide to health andnutrition. 35 slides : col. /

commentary sheet, 1 reaction form + 1.pamphlet. (NAL Call No.: DNAL Slideno.256).Abstract: This program developed by theWashington State Dairy Council consistsslides illustrating the AmericanDietetic Association's (ADA) 14nutrition guidelines for women. ADArecommends that women eat a variety offoods from the basic food groups;maintain normal weight and exerciseregularly; limit fat and sodium intake;eat foods high in fiber andcarbohydrates; rely on foods forvitamins and minerals; avoid smoking;and if one drinks, do so in moderation.An evaluation form and a brochureentitled Every Woman's Guide to Healthand Nutrition is included.

0002Anorexia and bulimia.Princeton, N.J. : Films for the

Humanities and Sciences distributor ,

c1987. Label title: Anorexia 8 bulimia.-°FFH 1380"--Label. 1 videocassette(VHS-Standard play) (19 min.) : sd.,col.; 1/2 in. (NAL Call No.: DNALVideocassette no.253 F&N).Abstract: One third of all college-agewomen are involved with some type ofeating disorder. The characteristics ofa person who is anorexic or bulimic arediscussed in detail. A case studydescribes woman who outlines herfeelings about eating, being thin, howthe problem evolved, and the therapythat she received. The physiologicaleffects of the disease(gastrointestinal, endocrine and centralnervous system effects) as well aspsychological effects are reviewed.David Faber, MD Pschiatrist at NorfolkGeneral Hospital and Judith Royal,Program Manager for the Eating DisorderCenter at Norfolk General Hospitaldiscuss eatirg disorders and theirexperiences with anorexic and bulimicpatients.

0003The best breakfast.Lake Zurich, IL : The Learning Seed Co.,c1987. Date on label is c1988. 1

videocassette (VHS)(25 min.) : col.1/2 in. + 1 guide + 3 masters. (NAL CallNo.: DNAL Videocassette no.375).Abstract: A healthy nutritious breakfastis described in this video recording asone which is low in fat and sodium andconsists of a variety of foods high incarbohydrates and vitamin C. The mostcommon breakfast foods eaten by Americanan other people around the world arediscussed. To choose a nutritiouscereal, one should select one that islow in sugar, fat and sodium; high infiber; and contains a short ingredientlist.

0004Better breakfasts and brunches producedby RMI Media Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. 1

videocassette (17 min.) sd., col. ;

3/4 in. + instructor's manual. --. (NALCall No.: TX652.C612 no. 2 F&N AV).Abstract: Guidelines for preparing anutritious breakfast or brunch areoffered. brunch. Detailed instructionsare presented for the preparation ofomelets, biscuits, and cereals (e.g.,oatmeal), and for the selection ofvarious breakfast items (e.g., fruitjuices). Particular attention is givento cooking with less fat, sugar, andsalt. Commentary on the nutritionalvalue of the recipes is giventhroughout. (wz)

0005Better breakfasts and brunches producedby RMI Media Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment for automatic operationonly. 78 slides : col. + 1 soundcassette (17 min.) + instructor'smanual. --. (NAL Call No.: TX652.C611no. 2 F&N AV).Abstract: An audiovisual kit providesguidelines for preparing a nutritiousbreakfast or brunch. Detailedinstructions are presented for thepreparation of omelets, biscuits, andcereals (e.g., oatmeal), and for theselection of various breakfast items(e.g., fruit juices). Particularattention is given to cooking with lessfat, sugar, and salt. Commentary on thenutritional value of the recipes isgiven throughout. (wz)

0006Better breakfasts and brunches producedby RMI Media Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (78fr.) : col. ; 35 mm. + 1 sound cassette(17 min.) + instructor's manual. --.(NAL Call No.: TX652.C61 no. 2 F&N AV).Abstract: Guidelines for preparing anutritious breakfast or brunch areoffered. Detailed instructions arepresented for the preparation ofomelets, biscuits, and cereals (e.g.,oatmeal), and for the selection ofvarious breakfast items (e .g., fruitjuices). Particular attention is givento cooking with less fat, sugar, andsalt. Commentary on the nutritionalvalue of the recipes is giventhroughout. (wz)

0007Bulimiathe binge-purge obsession /NormanBaxley and Associates, Inc.; producer,direltor, Eugene Ferraro; contentconsultant, Anita Siegman,

Siegman, Anita. Champaign, Ill. :

Research Press distributor , 1986.Copyright held by NBA -EFA. 1

videocassette (VHS) (20 min.) : sd.,col. ; 1/2 in. (NAL Call No.: DNALVideocassette no.393).

22

Varilus accounts of the feelings andobsess4ons of tulimics are reviewed inthis video cassette tape. The definitionof bulimia, binging and purging arediscussed. A group discussion involvingwomen with bulimia and a counselor ispresented.

0008Calorie controlpresented by theNutrition Education Center.Overland Park, Kan. : The Center, c1985.Sound accompaniment compatible formanual and automatic operation.-Library's set lacks slide no. 32. 33slides : col. + 1 sound cassette (9 min.: 1 7/8 ips., mono.). (NAL Call No.:DNAL Slide no.213 F&N).Abstract: In order to lose, gain, ormaintain weight, calories must becounted. To facilitate this process, acalorie point system was developed bythe Nutrition Eduction Center in Kansaswhich affords the participant theopportunity to select foods. With 75calories equaling one point, the amountand kind of food determines calories.How to read handouts illustrating theprogram are reviewed in thecassette/slide presentation. Samp'efoods are shown as well as methods fordetermining amounts. Label reading forcaloric content and dining out tips arealso discussed. Success for the programis summarized as follows: count pointswith wise food selections; keep foodactivity records; and do not anticipatemore than 1/2 to 1 pound of weight lossper week.

0009The challenge of choiceMarion U. Franz,Betsy Kerr Hedding.Franz Marion J. ; Hedding, Betsy Kerr.Minneapolis, MN : International DiabetesCenter, Park Nicollet MedicalFoundation, c1987. Sound accompanimentcompatible for manual and automaticoperation. 60 slides : + 1 soundcassette (28 min. : 1 7/8 ips., mono.) +script. (NAL Call No.: DNAL Slideno.268).Abstract: k_lationships among dietaryfactors and various diseases, andrecommendations for eating a healthierdiet are discussed in thisslide/audiocassette program. The programwas developed by the InternationalDiabetes Center and Park NicolletMedical Foundation for SHAPE, a healthpromotion program. Changes in the eatinghabits and patterns of Americans overthe last 100 yeari are reviewed. Therole of selected dietary factors (fat,saturated fat, cholesterol, excessivecalories, salt, alcohol) in chronicdiseases such as heart disease, stroke,diabetes, cirrhosis, cancer, obesity,and osteoporosis is examined. Thefollowing dietary recommendations arepresented for decreasing one's risk fordeveloping certain diseases: 1) achieveand maintain desirable body weight byadjusting calorie intake and physicalactivity; 2) eat more starches, fiber,and naturally occurring sugars; 3)reduce consumption of refined sugars andsweets; 4) reduce total fat (especially

saturated fat) and cholester, .ntake;and 5) decrease consumption of saltyfoods and use less in cooking and at thetable.- Practical food selection andpreparation guidelines are provided forimplementing each dietaryrecommendation.

0010A change of platehow to reduce fat andcalories when choosing and using meat.Chicago, IL : Education Dept., NationalLive Stock and Meet Board, c1988. 1 flipchart, 3 meat models, 1 plate, 1

evaluation form, and 1 leader guide ; incontainer, 46 x 33 x 8 cm. (NAL CallNo.: DNAL Kit no.48).Abstract: Guidelines for reducing totalcalories and fat when making meatselections are provided in thiseducational kit from the National LiveStock and Meat Board. Kit componentsinclude 1) a leader's guide withreferences and a step-by-step teachingplan, 2) reproducible masters foractivity sheets and take-home materials,3) 3-dimensional meat models (hamburgerpatty, sliced beaf, pork chop), 4) aplastic dinner plate, 5) a flip chartthat supports lesson material, 6) anorder from for slides that accompany thekit, and 7) an evaluation form. Theprogram is designed with an inroductorymodule and 4 additional modules thatexamine such topics as lean cuts ofmeat, how to estimate portion sizes,low-fat meat preparation methods, andthe nutritional value of meat. Modulescan be used individually or taught as aunit.

0011Cholesterol control.Chicago, IL : Great Performance, c1987.1 videocassette (VHS) (12 min.) : sd.,col. ; 1/2 in. + 1 study guide (16 p. ;

26 cm.). (NAL Call No.: DNALVideocassette no.296).Abstract: Practical suggestions forcontrolling blood cholesterol levels areoffered in this videotape andaccompanying manual from GreatPerformance, Inc. Background informationis provided on the definition,functions, and type: (high-densitylipoprotein, low-density lipoprotein) ofcholesterol. The Importance of knowingone's personal blood cholesterol levelis enphasized. Five basic skills thatcan help maintain a healthy heart bycontrolling blood cholesterol arediscussed: 1) cutting back on dietaryfat and cholesterol, 2) eating moredietary fiber, 3) preparing nutritiousfoods, 4) exercising regularly, and 5)losing excess body fat. Guidelines onfood choices, food preparation methods,and exercise habits that promote ahealthy heart are provided.

0012Common sense snacking produced by RMIMedia Productions, Inc.

; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. 1

videocassette (24 min.) : sd., col. ;

3/4 in. + instructor's manual. --. (NALCall No.: TX652.C612 no. 6 F&N AV).

2 23

Abstract: Food preparation techniquesand ideas to reduce fat, sugar and saltin snack foods are provided to assistconsumers in complying with the 7dietary guidelines published in USDA's"Nutrition and Your Health." Guidance isoffered in the selection of healthysnacks and beverages from the basic 4food groups. Recipes are given. (kbc)

0013Common sense snacking produced by RMIMedia Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (108fr.) : col. ; 35 mm. + 1 sound cassette(24 min.) + instructor's manual. --.(NAL Call No.: TX652.C61 no. 6 F&N AV).Abstract: Food preparation techniquesand ideas to reduce fat, sugar and saltin snack foods are provided to assistconsumers in complying with the 7dietary guidelines published in USDA's"Nutrition and Your Health." Guidance isoffered in the selection of healthysnacks and beverages from basic 4 basicfood groups. Recipes are given. (kbc)

0014Cons, quacks and frauds.(Kildeer, Ill.) The Learning SeedCompany c1982. Sound accompanimentcompatible with manual and automaticoperation -Includes booklet: Nine facesof quackery. 2 filmstrips (188 fr.) :

col. ; 35 mm. + 2 sound cassettes (33min.) + 1 teacher's guide + 33 booklets+ 3 spirit masters. (NAL Call No.:HF5832.C65 F&N AV).Abstract: A kit is designed to help thegeneral public avoid falling victim tosales trickery, mail order fraud, chainletters, con games, the self-improvementexploitation industry, and self-curemedical quackery. Common examples ofsuch cons and frauds are illustrated anddiscussed, and instructions are providedfor avoiding them. (wz)

0015Controlling diabetes through diet &exercise.Timonium, Md. Milner-Fenwick, Inc.c1982. Title on container: Control thrudiet & exercise. 1 film reel (10 min.) :

sd., col. ; 16 mm. (NAL Call No.:RC660.C65 F&N AV).Abstract: Recommendations forcontrolling diabetes in adults stressthe importance of a well balanced dietand regular exercise. Food from the fourfood groups are important daily: sweet,sugary foods must be avoided. Fruits aregood for snacking. Digestion of sugaryfoods is illustrated with graphics(i.e., increased demand for insulin dueto sugar intake aggravates dietarycontrol of diabetes). Read food labelsto detect the presence of sugar infoods; a number of common sweeteners areidentified (e.g., sorbitol). Weightreduction is ofteli necessary to controldiabetes but fad diets should beavoided. Regular exercise is recommendedand tips are given to help increaseexpenditure of calories. Check with the

3

doctor before any strenuous exerciseprogram is begun. (kbc)

0016CSPI's anti-cancer sating guidsCenterfor Science in the Public Interest. --.Washington, D.C. : CSPI, 1984.Laminated. 1 wall chart : ccl. ; 60 x 46cm. (NAL Call No.: DNAL Graphic no.4F&N).stract: A laminated wall chartsummarizes information and data aboutrecommended nutritional factors forreducing cancer risks, based on the mostreliable scientific research findings.Dietary factors that may reduce the riskof certain cancers include reduced fatand alcohol intakes and increased fiber,selenium, ascorbic acid vegetable, andvitamin A intakes. Certain foodcontaminants and additives, coffee, andcharcoal broiled or smoked foods mayalso present cancer risks. Recommendedintakes for anti-cancer nutrients aregiven and the nutrient values of fat,fiber, selenium, ascorbic acid, andvitamin A in a variety of foods arepresented.

0017DeLIGHTful desserts produced by RMIMedia Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment for automatic operationonly. 70 slides : col. + 1 soundcassette (16 min.) + instructor'smanual. --. (NAL Call No.: TX652.C611no. 7 F&N AV).Abstract: Recipes for special occasionshave been modified in fat, sugar, andsalt content for those who want toreduce consumption of these substances.Various desserts are demonstratedincluding pies, cookies, and cakes. Manyof an individual's favorite recipes alsocan be modified and adjusted by makingthe ingredient substitutions suggestedand following the guidelines given.(kbc)

0018DeLIGHTful desserts produced by RMIMedia Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. 1

videocassette (16 min.) : sd., col. ;

3/4 in. + instructor's manual. --. (NALCall No.: TX652.C612 no. 7 F&N AV).Abstract: Recipes for special occasionshave been modified in fat, sugar andsal: content for those who want toreuuce consumption of these substances.Various desserts are demonstratedincluding pies, cookies and cake. Manyof an individual's favorite recipes alsocan be modified and adjusted by makingthe ingredient substitutions suggestedand following the guidelines given.(kbc)

0019DeLIGHTful desserts produced by RMIMedia Productions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (70

24

fr.) : col. ; 35 mm. + 1 sound cassette(16 min.) + instructor's manual. --.(NAL Call No.: TX652.C61 no.7 F&N AV),Abstract: Recipes for special occasionshave been modified in fat, sugar, andsalt content for those who want toreduce consumption of these substances.Various desserts are demonstratedincluding pies, cookies, and cake. Manyof an individual's favorite recipes alsocan be modified and adjusted by makingthe ingredient substitutions suggestedand following the guidelines given.(kbc)

0020Diabetes and complicationsfocus onliving. --.Venice, Calif. : Oracle Film & Video,1984? . Title from data sheet. 1 film

reel (23 min.) : sd., col. ; 16 mm. + 1

leader's guide. (NAL Call No.: DNALMotion picture no.48 F&N).Abstract. A group of nine oiabeticindividuals discusses the problems,complications, and feelings associatedwith the disease. The film highlightsthe psycho-social impact thatcomplications such as retinopathy,neuropathy, and nephropathy have on theindividuals and their families. Theimportant role a positive attitude playsin a successful adaptation to furtherhealth loss, and some forms of copingwith the emotional stress are presented.Encouragement is given by discussion ofnew technologies and improved bloodgencose control. A discussion guide isincluded with the film. (ls)

0021Diet, nutrition and cancer presented byAmerican Institute for Cancer Research.Washington, D.C. : The Institute, 1987.VHS format.- Variant title: Diet,nutrition & cancer; a practical guide toeating a diet to lower cancer risk. 1

videocassette (30 min.) : sd., col.; 1/2in. (NAL Call No.: DNAL Videocassetteno.350).Abstract: The relationship of diet inthe development and promotion of canceris explored in this videotape. Cancer"promoters" (ie fats, charcoal cooking)and "inhibitors" (beta-carotene, VitaminC) found in foods are presented. Dr. T

Colin Campbell of Cornell University andDr. Mark Hegstead of Harvard MedicalSchool discuss the importance of diet inthe prevention of cancer. The NationalAcademy of Sciences' Report- Diet,Nutrition and Cancer. and the 4 majordietary recommendations for the generalpublic which were created as a result ofthe report are reviewed. Therecommendations are 1) decrease dietaryfat;2) increase consumption of fruits,vegetables and whole grains: 3) eat lesssalt-cured, Smoked or charcoal broileofoods; and 4) use alcohol in moderation.Guidelines or how to incorporate theseguidelines into (Jail', meal planning areprovded by a registered dietitian.

0022Dimensions in fitnessobesity : lose towin /Sharon Wood. --.Wood, Sharon. 5.1. : Dimensions inFitnesS, c1984. 1 videocassette (44min.) : sd., col. ; 3/4 in. + 1

guidebook, (NAL Call No.: DNALVideocassette no.43 F&N).Abstract: This videotape is a fitnessprogram by Sharon Wood entitled"Dimension In Fitness," designed for theviewer to perform while watching thetape. An exercise class does a varietyof music accompanied exercises. 4booklet is included with the program andprovides a 7 day, 1200 kilocaloriesample menu. The main objective of theprogram is to achieve behaviormodificationand to get the viewer toadhere to a long-term, healthful, weightreduction program, (ls)

0023Eat well, be well anthology MetropolitanInsurance Companies.New York Metropolitan Life Insurance Co.Evanston, Ill. distributed by JournalFilms, Inc. c1983. 1 videocassette (29min.) : sd., col. ; 3/4 in. --. (NALCall No.: TX355.E198 F&N AV).Seven dietary guidelines issued by theUSDA and US Dept. of Health and HumanServices are discussed. The 7 dietaryguidelines for Americans are: eat avariety of foods; maintain ideal weight;avoid too much fat, saturated fat, andcholesterol; eat foods with adequateamounts of starch and fiber; avoid toomuch sugar; avoid too much salt; andmoderate alcohol intake. Nutritionaladvice to help consumers comply with theguidelines are given. Recipes areprepared that comply with each specificguideline. (kbc)

0024Eat well be wellpresented byMetropolitan Insurance Companies, withHelen Hatton. --.; Hatton, Helen. New York :

Metropolitan ; Evanston, Ill.Distributed by Journal Films, Inc.,c1983. "Prepared in consultation withthe Nutrition Coordinating Committee ofthe National Institutes of Health"coverof discussion guide.- Produced by AmramNowak Associates, under a grant from theMetropolitan Life Insurance Company. 4videocassettes (105 min.) : sd., col. ;

3/4 in. + 1 recipe booklet, 3 discussionguides (NAL Call No.: DNALVideocassette no.42 F&N).Abstract. A 4 part videotaped nutritioneducation series based on the 7 dietaryauidelines emphasizes variety andmoderation in food consumption, andcontains realistic nutrition goals. Eachsegment discusses selected nutrition andhealth questions relateci to specificguidelines. A home economistdemonstrates recipes that fall withinthe guidelines/goals for main dishes,snacks or desserts. An accompanyingguide contains the recipes demonstratesalong with a nutrient analysis of therecipe. (khcl

0025Eat well, be wellproduced by Amram NowakAssociates.; Hatton, Helen. New York : MetropolitanLife Insurance Co., 1982? U-matic. 2videocassettes (117 min.) : sd., col. ;

3/4 in. (NAL Call No.: DNAL FNCTX355.E197 F&N AV).Abstract: This series of 26 individualnutrition education messages is based.onthe 7 U.S. Dietary Guidelines. Eachnutrition message is enhanced by arecipe that is low in fat, cholesterol,sodium and sugar. At the end of eachmessage the 7 dietary goals are given.1) Avoic too much sugar. 2) Avoid toomuch fat. 3) Avoid too much cholesterol.4) Eat foods high in fiber and complexcarbohydrates. 5) Avoid too muchalcohol. 6) Avoid too much sodium. 7)Watch your weight. Recipes may berequested from the sponsor. (kbc)

0026Eating for sportCalifornia StateUniversity, Los Angeles, Home EconomicsDepartment. --.; McWilliams, Margaret. Los Angeles,Calif. : The Dept., 1984. "Produced byInstructional Media Services, CaliforniaState University, Los Angeles.". 1

videocassette (28 min.) : sd., col. ;

3/4 in. (NAL Call No.: DNAL FNCTX361.A8E33 F&N AV).Abstract: After several athletes tellwhat they eat before competition, Dr.William Evans, of Tufts University,talks about caffeine and its relation toathletic performance. He advocates adiet rich in carbohydrates, and limitedin fat and large quantities of sodium.Responding to questions from athletes,Dr. Evans comments on the use offructose, glycogen loading, elecrolyteloss and replacement, the negativeeffects of dehyd'ation. and fluidreplacement. Nr Clark, a registereddietitian specializing in sportsnutrition, gives general dietary advicefor athletes and specifically addressesfood intake on the day before and day ofcompetition. (emc)

0027Eating out produced by RMI MediaProductions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment for automatic operationonly. 85 slides : col. + 1 soundcassette (18 min.) + instructor'smanual. --. (NAL Call No.: TX652.C611no. 8 F&N AV).Abstract: Suggestions and guidelines(using USDA's "Nutrition and YourHealth" pamphlet) for choosingnutritious meals are presented foreating in various situations: inrestaurants, fast food outlets, schooland company cafeterias, from vendingmachines, and at a rriend's home. It s

stressed that knowing how to choose iwell balanced diet is Important everwhen eating away from home. (kbc)

5

0028Eating out produced by RMI MediaProductions, Ink..; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1583. 1

videocassette (18 min.) : ed., col. ;

3/4 in. + instructor's manual. --. (NALCall No.: TX652.C612 no. 8 F&N AV).Abstract: Suggestions and guidelines(using USDA's "Nutrition and YourHealth" pamphlet) for choosingnutritious meals are presented foreating in various situations: in

restaurants, fast-food outlets, schooland company cafeterias, from vendingmachines, and at a friend's home. It isstressed that knowing how to choose awell balanced diet is imr :tent evenwhen eating away from horn.. (kbc)

0029Eating out produced by RMI MediaProductions, Inc.; Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc. 1983. Soundaccompaniment compatible with manual andautomatic operation. 1 filmstrip (85fr.) : col. ; 35 mm. + 1 sound cassette(18 min.) + instructor's manual. --.(NAL Call No.: TX652.C61 no. 8 F&N AV).Abstract: Suggestions and guidelines(using USDA's "Nutrition and YourHealth" pamphlet) for choosingnutritious meals are presented foreating in various situations; in

restaurants, fast-food outlets, schooland company cafeterias, from vendingmachines, and at a friend's home. It isstressed that knowing how to choose awell balanced diet is important evenwhen eating away from home. (kbc)

0030Eating rightresearch/script ClairePrieto, Donna MacDonald ; photographyRoger Weir. --.; Prieto, Claire. - MacDonald, Donna.Ontario? : Ryerson PolytechnicalInstitute, 1983 . "Produced byImmigrant Women's Centre and RyersonPolytechnical Institute.". 139 slides :

col. + 1 sound cassette (12 min.). (NALCall No.: DNAL Slide no,98 F&N).Abstract: The universal need for thesame nutrients, regardless of the kindsof food eaten or the customs surroundingthem, is taught by comparing the mealplans of people from differentcountries: Portugul, Jamaica, Italy,Latin America and Vietnam. Five womenand their families and friends show howthe foods selected come from the basicfood groups, even though they look quitedifferent. All of the families have hadthe recommended quantities by the end ofthe day. An accompanying resourcebooklet provides the script for theslide-tape presentation, a list ofmaterials for the background informationon the interrelationships of food.nutrition and culture, the socialhistory of food and culture and ethniccuisine. The bibliography includescitations for basic nutritioninformation, sources of teaching aidsthat could be adapted for use witnimmigrant groups, and sources ofinformation that have been translated

26

into various languages. (emc)

0021Endocrine and metabolic effects ofalcoholRobert Adler. --.Adler, Robert. Timonium, Md. :

Milner-Fenwick, c1982. "A comprehensiveslide teaching program for biomedicaleducation"--cover. 25 slides : col. +guide. --. (NAL Call No.: DNAL Slideno.117 F&N).Abstract: This slide presentation ispart 6 of a series on the effects ofalcohol use on medical consequences. Thehighlights of this unit include 25slides on the effects of alcoholism onthe endocrine system. Four major areasare covered by this program, includingalcohol and gonadal function, alcoholand thyroid function, alcohol andaorenal function, and alcohol ano otherendocrine and metabolic effects.Eiomeoical diagrams. graphs. and chartsprovide information at a professionallevel A leader's guide includesabstracts of each slide. (1s)

0032Exchange lists for meal planningproducedby The International Diabetes Center ;

Marion d. Franz.; Franz, Marion J. Minneapolis, Minn. :

The Center, 1987? . 80 slides : col. +1 sound cassette (36 min. : 1 7/8 ips.,mono.). (NAL Call No.: DNAL Slideno.259).Abstract: Guidelines for using the 1986Exchange Lists in planning diabeticdiets are provided in thisslide/audiocassette program developed bythe International Diabetes Center inMinneapolis, Minnesota. An introductiondiscusses the digestion and utilizationof the energy-providingnutrients--proteins, carbohydrates, andfats. The symptoms, treatment, andcomplications of both Type I and Type IIdiabetes are discussed. The rationalebehind the food exchange groupings(meat, milk, fruit, vegetables,bread/starch, fat) and the nutrientcomposition of each exchange areexamined Sample foods included in eachexchange and serving sizes for each foodare presented. Some typical combinationfoods are broken into their exchangecomponents. The importance ofinsiividuerizng the diabetic's meal plantc suit his/her personal lifestyle isemphasized.

0033Fast food.Lake Zurich: IL : Learning Seed, 1988. 1

videocassette (VHS) (17 min.) col. :

1/2 in. 1 guide /script. (NAL Call No.:DNAL Videocassette no.378).Abstract This video program teaches onehow tc maintain a balanced diet whenselecting fast foods. The differencebetween junk and fast foods isd.scussec various types of fast foodsa'e examined from a nutritionalv.ewpcint ano recommendations are maoetr.. assist one in selecting a balancedriles! k teaching guide with script; atas' 400c quiz and answer sheet; fastf000 review sheet; a fast food calorie,

6

fat, and sodium guide; backgroundreading on hamburger vs. chicken; and anarticle on "Fast Food" are included,

0034Fat and cholesterol comparison chartsavisual aid for diet instruction,Sacramento, CA. : Nutrition Graphics,c1985. 8 charts : col. ; 22 x 28 cm., infolder, (NAL Call No.: DNAL Graphicno.113 F&N).Abstract: An instructional kit to aiddietetians in providing visual, factualinformation to patients who need torestrict their dietary fat andcholesterol intakes Contains 8 removablehard cardboard charts and a summarymaster table of additional information.Five of the charts, each representing adifferent food group (meat, fish, andpoultry; milk, cheese, and eggs; breadsand cereals; fats and condiments; andsnacks), provide information on fat(g/serving) and cholesterol (mg/serving)levels for differ ent food choiceswithin the food group in an easily readbar graph format. In addition, the foodbars given on the 5 food group chartsare color-coded, with green, yellow, andred designating "go." "caution," and"stop" food choices, respectively. Theremaining 3 charts contrast low fat andcholesterol menus with high fat andcholesterol menus for breakfast, lunch,and dinner. The levels used for fat andcholesterol in the E charts were takenfrom 7 USDA Handbooks (Handbooks 8-1,8-4, 8-5, 8-8, 8-10, 8-11, and 456) andthe text, "Dictionary of Sodium, Fats,and Cholesterol."- Additionalinformation and guidelines are given inthe accompanying summary master table.

0035Fat stuffpresented and produced by WGBHBoston in association with AmericanHealth,Deerfield, IL : Distributed by MTI Film& Video, c1987. "Sponsored by the makersof NutraSweet.". 1 videocassette (VHS)(30 min.) : sd., col.; 1/2 in. (NAL CallNo.: DNAL Videocassette no.231 F&N).Abstract: Various types and sources ofdietary fat and practical guidelines formoderating fat intake are reviewed inthis video program that is part of theBodywatch series hosted by Dr. JamesDuke and American Health Magazine.Current levels of fat in the Americandiet, and fat's role in enhancing thearoma and taste of foods are discussed.Health risks associated with an excessof dietary fat include obesity, heartdisease, diabetes, and certain cancers.Normal fat and chulesterol metabolism,and the process of atherosclerosis aredescribed. Characteristics and foodsources of different types of fats(polyunsaturated, monounsaturated,saturated) are identified, including"hidden fats" found in many snack foods,cereals, dairy products, and fast foods.Examples of reduced-fat productsrecently Introduced in supermarkets areshown. Guidelines are provided formaking fast food selections that aremoderate in fat.- An exercise programthat can be used in conjunction with a

27

reduced-fat diet to control obesity isoutlined.

0036The Fats of life.Kildeer, Ill. : The Learning Seed Co..c1985. Title on wall chart: Eating for ahealthy heart. 1 videocassette (VHS) (40min.) : sd., col. ; 1/2 in. 4 6 teachingguide sheets + 1 Wall chart. (NAL CallNo.: DNAL Videocassette no.308 1985).Abstract: A calculator, quiz reviews,tips for reducing reading food labels,study sheets, and a healthy heart posterall accompany this videocassettedesigned to teach about fats beforehardened habits and hardened arteriesset in. Saturated, unsaturated,polyunsaturated fats, cholesterol, fat -heart disease links, cancer-fat links,common fat sources in food, andcontrolling fat in the diet are themajor topics presented in a clear, basicmanner. The companion teaching guidecontains the tape script plus copies ofthe other materials. (jdb).

0037Fear of fats Churchill film ; producer,Robert B. Churchill ; director, JudyReidell.Los Angeles, CA : Churchill Films. 1987.1 film reel (26 min.) : sd.. col. : 16

mm. + 1 discussion guide. (NAL Call No.:DNAL Motion picture no.220).Abstract: This film discusses thecurrent preoccupation with being thin incontrast with the fashions and trends ofother time periods. The possibility ofthis preoccupation leading to an eatingdisorder is presented, The film alsofocuses on 5 young women recovering fromeating disorders (overeating, anorexianervosa, and bulimia). The objectives ofthe film are tc increase awareness ofsocial pressures dictating how the bodyshould look to be attractive, toencourage acceptance of body types, topersuade against dieting for weightcontrol unless eating habits arechanged, to provide a warning that apreoccupation with food can lead to aneating disorder, to exhibit the effectsof anorexia nervosa, bulimia andovereating have on the body. Adiscussion guide is also provided.

0038Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Haller.

: McWilliams. Margaret.-Heller. Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.)sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no 12).Abstract: Two nutritionists discuss theprinciples of good nutrition and plan Elweight loss menu for one day. Dr.Frederick Stare discusses the need forfiber in the diet. In a market scene,breakfast cereal selections arediscussed by one of the nutritionists;end preparation of a huick, low-calorielasagna, is demonstrated. Dr. SusanCalvert discusses recent books on

7

nutrition support for hospital patients.In a final segment, the meals planned inthe opening Segment are shown. (emc)

0039Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller.; McWilliams, Margaret.-Heller, Holly.Les Angeles, Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.) :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 10).Abstract: In a dialogue between 2nutritionists a dinner menu for a localRotarians is planned around the 4 BasicFood Groups. Dr. Frederick Starediscusses eOft margarines. At a grocerystore, fresh frozen and canned arecompared in cost, package size, storespecials, name brands vs. store brandsand generics. The preparation ofmuffins, a pear dessert, and a creamsoup are demonstrated. Dr. Susan Calvertdiscusses thinness, anorexia, andanorexia nervosa. The nutritionistsreview the meal planned and display thefinished meal components. (emc)

0040Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller., McWilliams, Margaret.-Heller, Holly.Los Angeles, Calif. : The University.1983. Produced under a grant from RossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.) :

sr. col. ; 3/4 in. (NAL Call Nc.: DNALFNC TX355.F55 F&N AV no. 13).

Abstract: Two nutritionists discuss thevalue of fish in a low calorie diet, andplan meals for one day. Fruits andvegetables are stressed by Dr. FrederickStare in comments about food in relationto heart disease. In a grocery storesegment. a nutritionist discusses thevarious kinds of milk available and therelation of fat content to price. A lowfat meal using fish as an entree isprepared by the 2 nutritionists. Dr.Susan Calvert addresses nourishment ofsick peoWle with prosperity feedings andnutritional assessment. The finalsegment shows the meals planned in theopening segment. (emc)

0041Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller. --.

;McWilliams. Margaret.-Heller, Holly.

Los Angeles, Calif.. : The University,1983 Produced under a grant from RossLaboratories - Number of show oncontainer. 1 videocassette (28 min.lsd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 7).Abstract: The daily requirementsnecessary to sustain a healthy person inoptimum physical condition can heobtained in a single day's worth ofwell-planned meals. Dr. Frederick Snorediscusses vitamin supplements vs ?

balanced diet, while the menu for theclay Is discuSsed, prepared and

displayed. The purpose of nutrition andingredient food labeling is discussedagainst the background of a supermarket,where various labels are examined, Dr.Susan Calvert, in an interviewconsiders the regulation of foodadditives and chemicals. (rvl)

0042Focus on food showCalifornia State .

Univow2ity, Los Angeles ; with MargaretMcWilliams and Holly Heller, --.; McWilliams, Margaret.-Heller, Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.) :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 3).Abstract: Two nutritionists plan mealsfor an elderly man, emphasizing the needfor milk and ascorbic acid. BettyNowlin, of the American Di:JteticAssociation, speaks about the need forcalcium to prevent osteoporosis. Shesuggests some milk substitutes thatsupply moderate amounts of calcium. Inthe produce section of a market thenutritionist points out sources ofascorbic acid. The nutritionists preparea dinner menu with a fish entree,buttermilk biscuits, rice pilaf and asliced orange salad. Dr. Susan Calvertand a nutritionist discuss nutrition forthe elderly and the diminishedmetabolism that comes with aging. Themeals planned in the opening sequenceare reviewed and displayed. (emc)

0043Focus oh food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller. --.; McWilliams, Margaret.-Heller, Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from ,eessLaboratories.- Number of show oncontainer. i videocassette (28 min.) :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 2).Abstract: Two nutritionists, in answerto a letter requesting this information,plan meals based on the 4 Basic FoodGroups. In an interview, Dr. HelenGuthrie, author of an introductorynutrition text, talks about thenutritional role of fruits andvegetables in the diet. In a marketsequence, a nutritionist givessuggestions for purchasing meat andfish. The nutritionists prepare a lunchof fishburgers and coleslaw. Dr. SusanCalvert, in an interview, talks abouthow to make the best food selections atfast food restaurants and when dietarysupplements may be appropriate. Thefinal scene is a display and review ofthe meals planned in the openingsegment. (emc)

0044Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliaMs and Holly Heller. --.; McWilliams, Margaret.-Heller, Holly.Los Angeles. Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show on

container. i videocassette (28 :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 5).Abstract: Dr. Frederick Stare, who feelsthat sugar is not a significant problemin the American diet, explains thedifferences among sugars. In a marketScene, a nutritionist compares differenttypes of margarine. Iwo women prepare aluncheon of broccoli scramble, brusselsprouts and oatmeal cookies. Dr. SusanCalvert discusses, with a nutritionist,changes in the American eating patternssince 1910. They recommend the USDADietary Guidelines as a good pattern foreating. The final segment is a displayof morals for one day which conform tothese guidelines. (emc)

0045Focus on food showCalifornia StateUniversity, Los Angeles; with MargaretMcWilliams and Holly Heller. --.

; McWilliams, Margaret.-Heller. Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show oncontainer, 1 videocassette (28 min.) :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 1).Abstract: Two nutritionists discuss theeducation and professional training of aregistered dietitian. Dr. FrederickStare talks about nutrition for thelater years of life. He emphasizesvariety in the diet and food selectionthat follows the Basic 4 Food Plan,chousing foods low in fat, and the needfor regular exercise. In a marketsequence, a nutritionist makessuggestions for purchasing chicken, riceand pasta. Rice, a stir-fry chicken dishand broiled tomatoes are prepared. Thefinal scene is a display of the mealsplanned in the opening sequence and adiscussion of the nutritional adequacyin terms of the Basic 4 Food Groups.(emc)

0046Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller. --.; McWilliams, Margaret. - Heller', Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from RossLaporatories.- Number of show oncontainer. 1 videocassette (28 min.) :

sd., col., ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 4).Abstract: Patients with heart diseasemay need to restrict their intake ofcertain types of food. To show how thesecan be incorporated into the diet, 2

mnutritionists plan menus for one day.Dr. Helen Guthrie points out the typesof milk available and the nutritionalneed for milk. In a market sequence, a

nutritionist talks about different typesof cheese and how some have beenmodified for certain nutritionallyrestricted diets. The nutritionistsprepare cheese chowder, toast, and aspinach salad. Dr. Susan Calvert talkswith a nutritionist about the NIH cancerstudies examining the relationshipbetween nutrients and malignancies, andthe importance of maintaining body

8 29

Weight. (emc)

0047Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Heller,; McWilliams, Margaret. - 'Heller, Holly.Los Angeles. Calif. : The University,1983. Produced under a grant from RossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.) :

sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 9).Abstract: Salt-free foods andsodium-restricted diets are the topicsof this "Focus" segment.Salt-substitutes and low sodium productsmay be used in place of salt, as themeal preparation sequence demonstrates.Obesity and underweight in the elderly,as well as the caloric needs of thesick, are discussed in an interview withDr. Susan Calvert. (rvl)

0048Focus on food showCalifornia StateUniversity, Los Angeles ; with MargaretMcWilliams and Holly Hell.ar.

; McWilliams, Margaret.-Heller, Holly.Los Angeles, Calif. : The University,1983. Produced under a grant from cossLaboratories.- Number of show oncontainer. 1 videocassette (28 min.)sd., col. ; 3/4 in. (NAL Call No.: DNALFNC TX355.F55 F&N AV no. 8).Abstract: Nutritional requirements mayvary with age and lifestyle. Thissegment is devoted to an examination ofthe role of calcium, fluorine, VitaminA, and exercise in preventingosteoporosis in middle age. Vegetablesand dairy products are demonstrated tobe excellent sources of these nutrients,and the menu-planning segment of theshow features spinach-cheese quiche,asparagus, and a relish plate. Changesin the concept of the 4 basic foodgroups are also considered. (rvl)

0049Food and cancer prevention.Kildeer, Ill. : The Learning Seed Co.,c1986. Booklet titles: Menus and recipesto lower cancer risk (32 p. : ill. ; 22cm.) ; Diet nutrition & cancerprevention (51 p. ill. ; 24 cm.). 1

videocassette (VHS) (ca. 30 min.) : sd..col. ; i/2 in. + 1 teacher's guide (15p. 28 cm.) + 2 booklets + 1 black linemaster titled "Food and cancerprevention.". (NAL Call No.: DNALVideocassette no.377).Abstract: This video recording discussesthe relationship between cancer and dietand presents dietary guidelines toreduce these risks. These dietaryguidelines by the National Academy ofSciences and the National CancerInstitute are: maintain a normal bodyweight; limit fat and sodium intakes;eat foods high in fiber, carbohydrates.and vitamins A and C; eatcharcoal-broiled foods in moderation;and if one drinks alccholic beverages,do so in moderation. A teacher's guide,a low-cancer risk recipe book, and aguide to food choices are included.

9

0050Food, fitness and your. lifestyleproducedby Penn State Television and BarbaraShannon. --,; Shannon, Barbara. University Park,Pa. : Penn State Television, 1985.Title from container. 2 videocassettes(184 min.) : sd., col. ; 3/4 in. +script + 1 manual for training programleaders. (NAL Call No.: DNALVideocassette no.87 F&N).Abstract: Training health professionalsinvolved with nutrition and weightcontrol programs in the worksite is theobjective of this video/manualpresentation of 9 sessions totalling 3-4hours. The step-by-step guideaccompanying the clearly andsimplistically staged video prepares theprogram leader to assist in goal settingfor participants via weekly food diariesand weight control charts, to identifycalorie sources and portion control witha basic understanding of nutrition, andto acquire a thorough understanding ofphysical activity components andbenefits. Eating behavioral patternswith methods for acquiring new foodhabits, tips on div=vering hiddencalories via food label reading andrecipe modification, menu selection wheneating out, aid plans for future supportgroup SOSSiOAS comprise the other areaspresented. Relevant hand-outs andoverhead sheets accompany each session.(jdb)

005iFoods, fads and facts.; Higgins, Alfred.-Wallen,Stephen.-Matsudaira, Vince. Los Angeles,Calif. Alfred Higgins Productions, Inc.c1982. 1 film reel (20 min.) : sd., col.; 16 mm. + study guide (1 sheet). (NALCall No.: TX369.F66 1982 F&N AV).Abstract: A fast paced film presentsnutritional facts and looks at food fadsto help the consumer distinguish betweenaccurate and misleading nutritioninformation. Unsound diets, unnecessaryhealth foods and food supplements,organic and inorganic fertilizer, andcurrent nutrition controversies arediscussed along with what constitutes abalanced diet. (kbc)

0052Goals and guidelines for healthfulcooking produced by RMI MediaProductions, Inc.

Paine, Harriett. Kansas City, Mo. RMIMedia Productions, Inc, 1983. 1

videocassette (18 min.) : sd., col. ;

3/4 in. + instructor's manual. --. (NALCall No. TX652.C612 no. 1 F&N AV).Abstract An audiovisual kit describespractical arpects of the 7 DietaryGuidelines for Americans developed byUSDA To assure adequate nutrientintakes, the guidelines recommend thatmost individuals: eat a variety of foodsdaily, select foods from the 4 foodgroups, with at least 3 food groups ateach meal; maintain ideal body weight;avoid hid), fat, saturated fat, andCholesterol intakes; eat foodscontaining adequate starch and fiber;avoid excess sugar consumption; avoid

.4o

excess sodium intake; and moderatealcohol consumption. The rationale foreach of these guidelines is discussed.The guidelines are not recommended forpeople who must adhere to special diets.(wz)

0053A Good diet for the later years.

.

; Kiyak, Asuman H. Seattle, Wash. :

University of Washington, School ofDentistry, 1982. Title on container:Nutrition in later years.- Title onteacher's guide: Nutrition in the lateryears.- Series title on guide: Dralhealth education for the elderly.- Soundaccompaniment compatible with manual orautomatic operation. 80 slides : col. +1 sound cassette (15 min.) + 1 teacher'sguide + 1 script + 50 handouts. (NALCall No.: DNAL FNC TX361.A3N812 F&N AV).Abstract: An audiovisual instructionalaid for senior citizen centers, nursinghomes, homes for the aged, and adulteducation classes, outlines the 4 basicfood groups and how older people canfulfill the recommended dailyrequirements for needed nutrients.Recommendations for resolving specialproblems that older people experience inattempting to achieve these requirements(e.g.: food costs; lower foodconsumption; meal preparation time) areoutlined and illustrated. The kit iscomprised of a 15-minute audiocassettehaving both automatic and manual cueingto a set of 80 color slides. Followingthis presentation, participants shouldbe able to describe the food groups andtheir role in health maintenance, andunderstand the roles of a balanced dietand dietary supplements in later years.A participant handout illustrating foodservings for each of the food groups andthe nutrition and health benefits ofeach group is included. (wz)

0054A guide to healthy marketing and eatingout.Los Angeles : National Health Video,c1986. Cassette title: Label reading,marketing and eating out.- Containertitle: Marketing, dining ,)ut, food labelreading.- Spine title: Low-caloriedining. 1 videocassette (VHS) (16 min.)

sd., col. ; 1/2 in. + recipe book.(NAL Call No.: DNAL Videocassetteno.412).Abstract: This video cassette tape fromNational Health Video, Inc. presentstips on food selections while eating outand grocery shopping. Eating out andstill eating healthy in an Italianrestaurant is discussed. Healthysuggestions (foods low in sodium, fatsand calories) guidance on alcoholicbeverages, soups, salad dressings,sauces, entrees, and desserts areprovided. Shopping guidelines are givenin a grocery store setting. Appropriatenumber of servings to eat daily of avariety of foods, lower fat and caloriefood alternatives to purchase, and labelreading are discussed.

0055Health in the later years ChurchillFilms.; Berle, Milton.& Be well, health in thelater years. Los Angeles, Calif.Churchill Films 1983. Intended audience:College students and adults -Title oncontainer: Be well, health in the lateryears. 1 film reel (24 min.) sd., col.; 16 mm. (NAL Call No.: RA777.6.H4F&N AV).Abstract: Comedy vignettes conveygeneral information on the main healthconcerns for people over 60. Aging isshown as a natural process with uniquechallenges and rewards. The followingtopics are covered: aging myths; loss ofhealth and vigor; monitoring complaints;preventive health care (nutrition,exercise, and stress reduction); visitsto the doctor; medications; smoking andalcohol use; and ways to changeunhealthy habits, (kbc)

0056Health quackeryfact or fraud? /producedfor the Program Department, AARP byMerrick Communications.Washington, D.C. : American Associationof Retired Persons, c1985. Soundaccompaniment compatible for automaticand manual operation. 76 slides : col. +1 sound cassette (12 min.) + 2 programguides + 14 pamphlets. (NAL Call No.:DNAL Slide no.185 F&N).Abstract: This consumer educationprogram, prepared by the AmericanAssociation of Retired Persons (AARP)focuses on the topic of health quackery.The program includes 75 color slides,consumer pamphlets, addresses at whichto report health frauds, a participantquiz, and a program leader guide. Theelderly have been noted as being thechief targets of health frauds. Afterpartaking in the one-hour program,participants will learn how to combatblatant and unsuspected health quacks.

0057Hearty and healthy breakfasts minuscholesterol and calories.Los Angeles : National Health Video,c1986. Cassette titles: Healthy & Heartybreakfasts ; Healthy & hearty breakfastsminus cholesterol, at and calories. -Container spire title: Low-caloriebreakfasts. 1 videocassette (VHS) (21min.) sd., col. ; 1/2 in. + recipebooklets. (NAL Call No.: DNALVideocassette no.411).Abstract: This video cassette tape fromNational Health Video, Inc. demonstratesvarious recipes for breakfast food itemslow in cholesterol and calories. Thephysiological means by whichatherosclerosis develops is discussed.Definitions of low density lipoproteins, high density lipoproteins,and cholesterol are given. The AmericanHeart Association recommendations for a30% of calories total fat intake, with10% saturated fats, 10% polyunsaturatedfats, 10% monounsaturated fats and 300mg cholesterol are presented. Recipesfor blueberry cheese blintzes, omlettesupreme, and bran muffins are presentedand prepared by a registered dietitian.

10 31

A recipe book accompanies the videotape.

0058High blood pressure.Los Angeles, Calif. Churchill Filmsc1983. Produced with the cooperation ofthe American Heart Association. 1 filmreel (9 min.) : sd., col. ; 16 mm.(NAL Call No.: RC685.H8H48 F&N AV).Abstract: The causes, symptoms,treatments, and management of high bloodpressure are discussed. The physiologyunderlying the disease is explained.Proper diet, exercise, and stressmanagement also are discussed.

0059How to relieve the effects of stressArtUlene.Ulene, Art. ; Thoresen, Carl E. LosAngeles : Feeling Fine Programs ; NewYork, N.Y. : Random House, p1987. Athead of title: Dr. Art Ulene tells you

Dr. Carl Thoresen, consultant.-"RH/FF 3.". 1 sound cassette (60 min.) :

analog, 1 7/8 ips, stereo, Dolby system+ 1 booklet (63 p.). (NAL Call No.: DNALAudiocassette no,79),Abstract: Detrimental side effectsassaciated with stress, and techniquesfor effective stress management areoverviewed in this audiocassetteeprogram. Key goals of stress managementare 1) to reduce the overall amount ofstress in one's life, and 2) to controlthe negative side effects of stress moresuccessfully. The audiocassettediscusses general strategies for copingwith stress and the following types ofrelaxation techniques, relaxationbreathing, progressive musclerelaxation, autogenic exercises, guidedimagery, and meditation. The bookletaccompanying the cassette includesself-assessment questionnaries thatexamine personal stress levels and theprimary sources of stress in one's life.A multi-step management program isoutlined, and a stress diary is providedfor use in monitoring daily stresslevels, correlating them with specificevents, and identifying predictablepatterns.

0060How well do you manage stress?presentedby MTI Teleprograms Inc. --.Northbrook, Ill. : MTI Teleprograms Inc,1984. 1 videocassette (25 min.) sd.,col ; 3/4 in. (NAL Call No.: DNAL FNCBF575.S75H68 F&N AV).Abstract: The theme here is theimportance of stress management forhealth maintenance. In alternatingpresentations, a registered dietitianand a physician, physician about variousaspects of stress. A vignette depictsthe futility of worrying at night andlosing of sleep. Suggestions forhandling stress constructively are giventhrough a series of film clips andfollowed by a series of dramatizations.The skits show a stressful situationbeing handled 4n a more productivemanner. There is a strong emphasis onattitude as well as methods forresponding to stressful situations.(emc)

0061Inside/out presented by Human NutritionInformation Service, U.S. Department ofAgriculture,(Washington, D.C.) Video & FilmDivision, U.S.D.A. (1983?). 1

videocassette (28 min.) : ad., col, ;

3/4 in. (NAL Call No.: TX355.I5 F&N AV).Abstract: The important contributors tomaintaining good health are discussed: aregular health examination, regulare xercise, and a balanced diet chosenfrom the 4 basic food groups. It ise mphasized that everyone should eat wellat all ages of life and balance foodintake with energy needs to attain andmaintain ideal body weight. Throughoutthe narrative, hints are given for theselection of food to reduce calorieu andto provide a balanced nutritionalintake. Several nutritional myths, e.g.,the use of salt tablets, supplementaryvitamins, and eating before exercise areaddressed, and the helpful aspect of apositive attitude is stressed. (emc)

0062Inside/outthe story of food & fitness/presented by Human NutritionInformation Service, U.S. Department ofAgriculture. --.Washington, D.C. : Video & Film

Division, U.S.D.A., 1983? . 1

videocassette (28 min.) : sd., col. ;

1/2 in. (NAL Call No.: DNALVideocassette no.75 F&N).Abstract: The important contributors tomaintaining good health are discussed: aregular health examination, regulare xercise, and a balanced diet chosenfrom the 4 basic food groups. It ise mphasized that everyone should eat wellat all ages of life and balance foodintake with energy needs to attain andmaintain ideal body weight. Throughoutthe narrative, hints are given 4or theselection of food to reduce calories andto provide a balanoed nutritionalintake. Several nutritional myths, e.g.,the use of salt tablets, supplementaryvitamins. and eating before exercise areaddressed, and the helpful aspect of apositive attitude is stressed. (emc)

0063Jane Brody on nutrition.Brody, Jane E. New York, N.Y. Networkfor Learning Inc. 0983, 1 soundcassette (39 min.) : 1 7/8 ips. ; 2 1/2x 3 7/8 in., 1/8 in tape. (NAL Call No.:TX353.B729 F&N AV).Abstract: Highlights from the author'sbestselling "Nutrition Book" arepresented. Featured are discussions ondiet, exercise, fat and cholesterol,caffeine & alcohol, vitamins & healthfood, protein & carbohydrates and salt &food .dditives. The author is anaward-winning columnist for "The NewYork Times." The focus of thispresentation is to encourage people toeat right, lose weight and keep fit fora healthy and happy life. (kbc)

0064Lean life cuisineEve J. Lowry. --.; Lowry, Eve J. Shingle Springs, Calif.: Eve Lowry, c1984. "Food comparisonslides" -- container. 70 slides : col. ;

5 x 5 Cm. + 1 scrip*. (NAL Call No.:DNAL Slide no.156 F&N).Abstract: "Lean Life Cuisine" is anutrition education program designed toteach adults ways to reduce dietary fat.A variety of foods are compared fortheir fat content. Food recipes arealtered to reduce fat and totalcalories, and a number of tasty lowcalorie/low fat recipes are given.Helpful suggestions are given toencourage the viewer to reduce dietaryfat intake. Typical excuses for eating ahigh fat diet are presented todiscourage the viewer from continuingpoor dietary habits. A leader's guideaccompanies the slides. (1s)

0065The lean life food serrescreated,written and produced by Eve Lowry.Lowry, Eve J. Shingle Springs, CA

:

A.V.'s by R.D.'s, 1986. VHS.- Set ofrecipes has 1988 copyright. 1

videocassette (25 min.) : sd. col. ;

1/2 in. + script + set of recipes. (NALCal; No.: DNAL Videocassette no.478).Abstract: This videorecording attemptsto assist consumers in reducing the fatcontent of their diets. Meal menus areexamined to determine methods ofreducing fat intake. A script andrecipes accompany the video.

0066The lean life food seriesEve Lowry.Lowry, Eve J. Shingle Springs, CA

:

A.V.s by R.D.s, 1984. Soundaccompaniment compatible for manual andautomatic operation.- Recipes from EveLowry's Lean life cuisine, 1981.- Dateon audiocassette is 1985. 76 slides :

col. + 1 sound cassette (22 min.) + 1

script + 1 set of recipes. (NAL CallNo.: DNAL Slide no.204 F&N).Abstract: With diet conscious Americansused to consuming an average of 42% ofcalories from fat, food can become a

preoccupation, as one attempts to figureout what foods to eat. To assist in thisendeavor, this kit compares typicalbreakfast/lunch/dinner menus to lowerfat versions of the same meals.Highlighted foods include milk,mayonnaise, chicken, steak, spaghettisauce, salad dressings, tuna, andbuttered toast/potatoes. Both the videoand the cassette/slide presentationsaddress the same menu comparisons.Additionally, a slide script and low-fatrecipes accompany the kit.

0067Leni Reed's supermarket savvytourtraining kit.Reed, Leni. Addison, TX : Leni ReedAssociates. c1987. 2 sound cassettes (73min.) : 1 7/8 ips, mono + 1 trainingmanual (Various pagings : 29 cm.). (NALCall No.: DNAL Audiocassette no.821987).

Abstract: Resource materials andguidelines for conducting supermarket

12

tours for a variety of consumers areprovided in this comprehensiveself-study kit from Leni ReedAssociates, Inc. The kit consists of twoaudiocassettes, and a "how-to" manual.Audioca seettes discuss 1) benefits ofconducting supermarket tours, 2) how tomarket the tour to clients (physicians,corporations, media, special groups), 3)shopping for healthier foods, and 4)expenses of starting and operating asupermarket tour business. The videotapeconducts an aisle-by-aisle tour of asupermarket, describing how to use foodproduct labels and other availablenutrition information to lose weight;reduce dietary fat, cholesterol, sodium,and sugar; and increase dietary fiber.The "how-to" manual contains sectionsthat discuss how to market, conduct, andevaluate supermarket tours. It alsocontains exercises to help consumersapply key nutrition concepts, sampleresource materials, and an evaluationform.

0068Lifesavers.; Mitchell, J. Gary.-Louis,Laura. '-Latta, Michael. Northbrook, Ill.MTI Teleprograms Inc. 1983. CREDITS:Producer, director, J. Gary Mitchell;writers, J. Gary Mitchell, Laura Louis,Michael Latta. 1 film reel (25 min., 30sec.) : sd., col, ; 35 mm. 1

discussion guide (9 p.). (NAL Call No.:TX360.U6L53 F&N AV).Abstract: A report on the need forchange in the American diet and inAmerican attitudes toward health andfitness is presented in a film aimed atlaw enforcement, criminal justice,security, and correction personnel. Thefocus is on long-term fitness, improvedquality of life, the importance offitness, and an individual's commitmentto health, The underlyir; attitudes thatcontribute to poor fitness, lifestyle,are examined and methods of reversingpotentially dangerous risk factors arediscussed. It is stressed that peoplewho have improved their health throughdiet and fitness are better prepared toserve the public effectively and enjoytheir lives as well. (kbc)

0069Lowfat lifestyle on the goRonda Gates.Gates, Ronda. : Parker, Valerie. LakeOswego, OR L festyles, 1989? . VHSformat,- Book title: Lowfat lifestyle byValerie Parker & Ronda Gates. 1

videocassette (30 min.) : sd., col. ;

1/2 in, + handouts + 1 book. (NAL CallDNAL Videocassette no.462).

Abstract: This videorecording and recipebook provide information on achievingand maintaining a lowfat diet. Thematerials explain how to avoid fat inyour diet, reveal the names of commonlyused fats and oils, show how to shopSmartly in the supermarket, and teachhow to prepare tasty low fat recipesthat are quick to fix. The perfect dietis described as low in fat, low insugar, high in fiber, balanced andvaried, and sufficient in calories.

0070Make your food dollars countbuy betterto eat better /produced by United StatesDepartment of Agriculture, Food andNutrition Service.Alexandria, Va. : U.S. Dept. ofAgriculture, Food and Nutrition Service,19847 . Pamphlets and posters in

Er.ilish and Spanish.- Soundaccompaniment compatible with manual andautomatic operation. 70 slides : col. +1 sound cassette (13 min.) + 1 script(14 p. : 28 cm.) + 1 project guide (21cm. ; 28 cm) + 4 posters + 8 pamphlets +1 sound disc (2 min : 33 1/2 rpm, mono.;3 1/2 in,). (NAL Call No.: DNAL FNCTX356.M307 F&N AV).Abstract: A USDA nutrition informationkit designed to help low-income families(particularly, food stamp users) buy andprepare more nutritious, less expensivefoods and to enable these individuals toobtain the most food and nutritionbenefit for each food dollar spent. Thiskit includes a project guide, 4 wallposters, a 33 1/3 rpm recording of 6themes (2 repeated in Spanish) on buyingbetter and eating better, 4 fliers oneconomic food nutrition themes (with 4identical fliers in Spanish), and a setof color slides, complete withaudiocasette tape and a narrative guide.This kit is recommended for extensionagents, personnel in State healthdepartments, nutritionists, dietitians.and food stamp office staff for theirwork with low-income households. (wz'

0071Mild salt-restricted diet aMilner-Fenwick production.Timonium, Md. Milner-Fenwick Inc. c1982."HA-17.". 1 film reel (11 min.) : sd.,

; 16 mm. (NAL Call No.: RM237.8.M5F&N AV).Abstract: A case study format is used toshow adults the health implications ofusing excessive salt in food and thedifficu'zy of reducing consumption ofsalt. The overabundance of salt incommercially prepared food items isemphasized. Guidelines for limiting saltuse are provided. Salt alternatives andsubstitutes (such as other seasonings)are suggested. (rkm)

0072Modern beef produced for Beef Promotionand Research Board by NationalCattlemen's Association.Englewood, Colo.? : The Association,1987. Variant title: Modern beef TI.-"10/87."- Container title: The story ofmodern beef. 1 videocassette (VHS) (10min., 35 sec.) : sd., col.; 1/2 in. (NALCall No.: DNAL Videocassette no.376).Abstract: This video program from theCattlemen's Association discusses thenutritional value and fat content ofmodern beef. Other topics discussedinclur.: what is modern beef; how andwhy the beef industry changes; theproduction of modern beef by industry tomeet consumer demands.

13

0073The neurological complications ofalcohol and alcoholismdames L. Bernet,Maurice Victor.Bernet, James L. ; Victor, Maurice,;1920-. Timonium, Md. : Milner-Fenwick,c1982. "A comprehensive slide teachingprogram for biomedicaleducation"--cover. 64 slides : col. +guide. --. (NAL Call No.: DNAL Slideno.118 F&N).Abstract: This slide presentation ispart 7 of a series for biomedicaleducation on the medical consegue..:es ofalcohol abuse. The specific highlightsof this unit include slides aboutalcohol and the nervous system,disorders associated with increasingblood alcohol levels, and disordersassociated with decreasing blood alcohollevels. Biomedical illustrations,photographs, graphs, and charts provideinformation at the professional level. Aleader's guide includes abstracts ofeach slide. (1s)

0074The new lunchNutriWork.Andover, MA : NutriWork, 1987? . 65slides : col. + 1 script, promotionalmaterials, handouts, evaluation form,and references. (NAL Call No.: DNALSlide no.265).Abstract: The "New ..unch" nutritioneducator/facilitator kit is composed ofeverything necessary to conduct a lunchtime nutrition workshop for theworksite, community and other adulteducation settings. Components of thekit include: color slides; a scriptguide which includes important pointsfor each slide; sequential numberingguide for the educator; masters that maybe reproduced for eating out activities;promotion and evaluation materials and areference guide for program content.Topics disscussed in the 1 hourpresentation are: the new businesslunch; eating for a healthy heart; howto identify 'hidden" sodium in foods;the diet's effect on productivity; andtaking responsibility for one's ownhealth. The sat of slides may bearranged in different ways to meet theneeds of specific audiences.

0075A new way of eatinghypertension /medicaladvisory board, Richard Steckel ... etal. ; presented by National HealthVideo, Inc.Los Angeles, CA : National Health VideoInc., 1986 ?. Cassette label title:Hypertension nutrition.- VHS format. -Materials are same EIS videocassettecalled Healthy heart rmoking. 1

videocassette (120 min.) : sd., col. ;

1/2 ;n. + 1 recipe booklet. (NAL CallNo.: DNAL Videocassette no.333).Abstract: This video cassettepresentation reviews cookingdemonstrations for low cholesterol, lowsodium, low fat and low calorie foodsand discusses shopping tips, eating outwithout exceeding dietary restrictions,and reading food labels. A 14-pagerecipe book containing 16 recipes and anappendix is provided. Each recipe lists

34

the amounts of calories, sodium, fat,Cholesterol and exchange equivalent perserving. The physiological aspectsrelating to high blood pressure.narrowing of the small arteries,increased work load es the heart bloodclotting, heart attacks, and strokes aredisucssed. The American HeartAssociation's recommendations fordietary fat and cholesterol intake are.presented.

0076Nutrient needsbasic metabolic processes; a self-instructional package /The OhioRegional Medical Audiovisual Consortium.

Carrboro, N.C. : Health SciencesConsortium, 1984, c1983. 840-VI-025 A&B.2 videocassettes (38 min.) : sd., col. ;

3/4 in. + 1 user's guide. --. (NAL CallNo,: DNAL Videocassette no.65 F&N),Abstract: A three part series entitled"Nutrient Needs; Basic MetabolicProcesses" designed for healthoccupation students and healthprofessionals. Module I (print) reviewsthe basic, metabolic processes of foodsand nutrients and discusses the 6 majornutrient categories: carbohydrates,fat/lipi, protein, water. minerals, andvitamins. It reviews the typical UnitedStates diet with the 1977 Dietary Goalsand teaches the student how to calculatecarbohydrate, fat, protein andkilocalories. Module II(videotape/print) provides an in-depthdiscussion of the digestive system anddigestive enzymes with colorfulbiomedical illustrations. The programbegins wih the chemical action ofsalivary amylase in the mouth andprogresses along the entire alimentarytract. The digestive process is closelyexamined with special attention given tointestinal structure, absorptivemechanisms and sites, digestive juices,enzymes. and associatedorgans such asthe liver, gall bladder and pancreas.Module III (videotape/print) providesbiomedical illustrations along with anin-depth presentation of metabolism asit applies to anabolism and cateoolismof nutrients in the body. The Krebscycle is discussed as a component ofcarbohydrate metabolism. Similaryprotein catabolism and amino acidanabolism are presented in-depth. Thefatty acid cycle and lipid oxidation areamong two of the processes discussedregarding lipid metabolism. Theinteractions of protein, fat andcarbohydrate metabolism are discussed asthey relate to the starvation state. Auser's guide accompanies the program andincludes objectives, text, glossary, 3

posttests and additional resources.

0077Nutrient needsfatty acids and vitamins/developed at the Ohio State Universityfor the Ohio Regional MedicalAudiovisual Consortium. --.Columbus,'Ohio : The Consortium, 1984.c1983. 3 videocassettes . sd., col. ;

3/4 in. + 1 user's guide. --. (NAL CallNo.: DNAL Videocassette no.51 F&N 1984).

14

0078Nutrient needsprotein and calories ; aself-instructional package /developed atthe Ohio Regional Medical AudiovisualConsortium. --.Carrboro, N.C. : Health SciencesConsortium, 1984, c1983. 840-VI-026 A&B.2 videocassettes (18 min., 30 sec.) :

sd., col. ; 3/4 in. + 1 user's guide.. (NAL Call No.: DNAL Videocassette

no.64 F&N).Abstract: Self-instructional 3 partmodule combines videotape and print toassist health care students in learningcurrent information pertaining toidentification and assessment ofnutritional needs. Module I (Print only)discusses the minimum daily requirements(MDR) and recommended daily allowances(RDA). Module II (videotape) entitled"Protein Needs" uses colorfulillustrations to discuss protein needsin both qualitative and quantitativeterms. Protein is the only macronutrienthaving a recommended daily dietaryallowance. The essential amino acids(EAA) are presented, as are the dailyprotein requirements.Protein comprises15% of total body mass of adults,primarily as muscle mass, visceralproteins and supportive tissues. Enzymesare also proteins. Complete andincomplete proteins are discussed andspecific vegetable proteins withincomplete proteins are presented.Module III (videotape) entitled "CalorieNeeds" uses colorful illustrations topresent a complete picture of the energyneeds of the body and its nutrientsources. The term basal metabolic rate(BMR) is presented and the fate ofingested calories from fats, proteinsand carbohydrates is explored.Kilocalories are defined in terms ofenergy capacity and the viewer learnshow to calculate daily energyrequirements for both healthy andhospitalized patients. The user's guidethat accompanies the programincorporates the 3 modules and includesa practice cycle, posttest andcomprehensive glossary.

0079Nutrient needswater and minerals ; aself-instructional package /The OhioRegional Medical Audiovisual Consortium.

Carrboro, N.C. : Health SciencesConsortium, 1984, c1983. 840-VI-027 A&B.2 videocassettes (50 min.) sd., col. ;

1/2 in. + 1 user's guide. --. (NAL CallNo DNAL l.,,deocassette no.63 F&N).Abstract: A 3 part series entitled"Nutrient need water and Minerals" isdesigned for health professionalstudents who require a foundation in thebasic concepts of human nutrition.Module 1 (print) compares and contrastsminimum daily requirements (MDR),recommended daily allowenCe (RDA) andEstimated Safe and Adequatn Intake.Module 2 (videotape/print) entitled"Water Needs" provides colorfulillustrations and in depth coverage offluid requirehitnts for the body. Wateris a major component of each cell, andis found in intracellular,

35

extracellular, and intravascularcompartments. Body fluids has 5 majorpurposes: it is a component of bodystructure, a solvent for physiologicalcompounds, a transport medium, alubricant, and a body temperatureregulator. Sixty % of body water isobtained through ingestion andmetabolism. Module 3 (videotape/print)entitled "Minerals" provides colorful .

biomedical illustrations and in depthinformation about essential minerals.Each mineral is discussed regarding itsrole in acid-base balance, waterbalance, muscle movement, structuralcomponents and organic compounds. Theterms "macromineral" and "micromineral"are defined.Toxic minerals such ascadmium and arsenic are mentioned. Auser's guide is provided with theprogram and includes: objectives, text,posttests, glossary, and additionalresources.

0080NutriGame (developed by FlorenceChristoplos).; Christoplos. Florence. Laurel, Md. F.

Christoplos c1984. Includes chart, gamecards, score sheets, instruction sheetand 1 die. 1 game ; in envelope 23 x 31cm. (NAL Call No.: TY.535.N78 F&N AV).Abstract: A nutrition education game for2-6 players is won by being the first tohave the required number of food cardsin each of 7 nutrient blocks in the gamescorecard (6 in carbohydrates, 3 inroughage, 3 in B vitamins, 3 in vitaminC, 2 in calcium, 2 in protein, and 1 invitamin A or D), and not having morethan 5 "penalty" dot food cards (foodscontaining too much salt, fat, orcholesterol). A food chart listing thenutrients containec in each of the foodslisted on the individual food cardsauides the players in selectingappropriate nutrient blocks on thescorecard to place their food cards.Each player receives 5 food cards tostart the game, and rolls a die, in

turn. to determine the number ofadditional food cards (up to 3) a playermust take. Scoring and alternativemodifications of the game are described.(wz)

0081Nutrition and diabetesauthor, Robert E.Kowalski ; produced by The PolishedApple.; Kowalski, Robert E. Malibu, Calif.The Polished Apple, c1987 Soundaccompaniment compatible for bothautomatic and manual operations. 3filmstrips (325 f.) col ; 35 mm. f 3

sound cassettes 1 program script (NALCall No.: DNAL Filmstrip n0,197).Abstract. Dietary management of diabetesmellitus is throw:II-11y reviewed in thisfilmstrip/audiocassette instructionalprogram from The Polished Apple Theprogram is part of a series of patienteducation. programs for individual onspecial diets. Part 1, "Nutrition and/ype I Diabetes," discusses how to plandiets usirva the food exchange' system. Italso examines the effects of exerciseand illness on food needs. Part II,

"Nutrition and Type II Diabetes,"emphasizes the importance of exerciseand diet in weight control and diabetesmanagement. Part III, "Living Life tothe Fullest," discusses how both type Iand II diabetics can shop for andprepare nutritious and tasty foods,enjoy a variety of ethnic foods, and eatout in restaurants.- The programstresses diet as the cornerstone ofdiabetes management and encouragesdiabetic patients to take control oftheir own health care. A program guidecontaining copies of the film scriptsand references is enclosed.

0082Nutrition and fitnersintervening in riskfactor determination & disease. --.Chicago, Ill. : The American DieteticAssociation, c1982. Title from label. -Presented by the American DieteticAssociation. 2 videocassettes (118 min.l: sd., col. ; 3/4 in. + 1 student ouide.--. (NAL Call No.: DNAL Viduocassetteno.29 F&N).Abstract; This program was designed bythe American Dietetic Association as anextended education program fordietitians or dietetics students. Thispresentation is Part I of a two-partprogram on nutrition and fitness. Aninterview with a doctor providesinformation on the history of man'snutritional evolution. Preventivemedicine is discussed as an importantfactor in preventing prematuremortality. Factors such as goodnutrition, exercise regimens, and stressmodification. A comprehensive studentguide accompanies the program. (1s)

0083Nutrition and oral healthThe Universityof Washington School of Dentistry.; Kiyak, Asuman H. Seattle, Wash. :

the School, 1982. Series title on guide:Oral health education for the elderly.-Sound accompaniment compatible withmanual or automatic operation. 51 slides

col. + I sound cassette (14 min.) + 1

teacher's guide + 1 script + 25handouts. --. (NAL Call No.: DNAL FNCRK55.A3N87 F&N AV).Abstract! This program focuses on therelationship between oral health anddiet, especially in the later years oflife. It lists dietary actions than canlessen "ory mouth" and discusses therelationship of candy to dental caries.Chewing, eating slowly and tonguebrushing are encouraged and salivasubstitutes are mentioned. Suggestionsare offered for increasing food flavorusing spices and herbs. The role ofcalcium in changes in the jaw bones andosteoporosis is explained and goodsourc-73 of this nutrient are pictured. Asummary o4 the main points of theprogram concludes the set. (emc)

0084Nutrition care of the diabetic onmaintenance dialysisMarcia Davis. --.Davis, Marcia, Chicago, Ill. : AmericanDietetic Assoc., 1984. "ACS-2."- Titlefrom label. 1 sound cassette (60 min )

1 7/8 ips., mono. + 1 study guide. --.

15

36

(NAL Call No..: DNAL Audiocassette no.21F&N).Abstract: An audio cassette prepared bythe American Dietetic Association on thenutrition care of the diabetic onmaintenance dialysis. Seven areas arediscussed among which are: dialysismodalities (Hemodialysis, intermittentperetoneal dialysis (IPD), andcontinuous ambulatory peretonealdialysis (CAPD), control of Bloodglucose levels, nutritional status ofdialyzed diabetic including nutritionalassessment and management, diabeticmanagement includes insulin therapy anddietetic management, and patienteducation. A study guide for theprofessional dietetians/nutritionist isincluded with study questions answersand a bibliography. (kbc)

0085Nutrition in the fast lane.

; Burkey, Susan.-Leklem, Jim.-Lewis,Margaret. Corvallis, Or. : OregonState University, Extension Service,1984 . "Slide tape developed by Susan

Burkey, Jim Leklem and Margaret Lewis." -"SP 12-232.1". 80 slides : col. + 1 soundcassette (17 min.) + 1 script (7 p.).(NAL Call No.: DNAL FNC TX361.A8N87 F&NAV).Abstract: An extension course lecture onnutrition and exercise for the generalpublic includes an 80 color-slidepresentation coordinated with a17-minute audiocassette narrative. Thelecture promotes the concept that goodnutrition and exercise together can havea positive influence on both physicaland mental health. The 6 classes ofessential dietary nutrients(carbohydrates, fat, protein, vitamins,minerals, and water) are discussed andillustrated with respect to their needsand valuct in various sports activities.Nutrient facts and fallacies regardingbenefits to exercise are both discussed.The goal of this lecture is to assistpeople in sorting fact from fantasy andpiecing the nutrition puzzle together. Acopy of the audio script keyed to theslide topics is included. (wz)

0086Nutrition in the later years ChurchillFilms.; Berle, Milton.& Be well, nutrition inthe later year's. Los Angeles, Calif.Churchill Films 1983. Intended audience:College students and adults -Title oncontainer: Be well, nutrition in thelater years. 1 filM reel (24 min.) :

sd., col. ; 16 mm. --. (NAL Call No.:TX361.43N81 F&N AV).Abstract: Comedy vignettes conveyinformation on nutrition and food,especially the nutrition needs of theolder (60+) population. Topics include :

the 4 food groups; shopping fornutritious, low-cost foods; reducingsugar, fats, and salt; changing eatinghabits to control weight; preparingtasty meals; and dealing with eatingalone and loss of appetite. (kbc)

0087Nutrition in the later yearswritten byCathy Franklin ; presented by theUniversity of Washington School of.Dentistry ; project director, Asuman H.Kiyak.; Franklin, Cathy.-KiyaK, Asuman H.5.1. : Joe Drovetto Audio Visual

Productions? , c1982. Title on slide 3:A Good diet f'r the later years.- Seriestitle on guide: Oral health educationfor the elderly.- Sound accompanimentcompatible with manual or automaticoperation. 80 slides : col. + 1 soundcassette (15 min. : 1 7/8 ips., mono.) +teacher's guide + 25 handouts. (NAL CallNo.: DNAL Slide no. 169 F&N).Abstract: Nutrition in the Later Yearsis a slide-tape presentation designed toincrease nutrition awareness in theelderly. The program includes apresentation of the basic four foodgroups and recommended dailyrequirements of necessary nutrients.Problems characteristic of the elderlypopulation, such as low income, lack oftransportation, lack of facilities, andhealth problems are discussed inconjunction with the need to maintain aproper diet. Suggestions andrecommendations are given and handoutsare available. (1s)

0088Nutrition issuesJulie M. Jones. --.Jones, Julie M. 5.1. : AmericanAssociation of Cereal Chemists, c1985.Title from label. 1 videocassette (50min.) : sd., col. ; 1/2 in. (NAL CallNc.: DNAL Videocassette no.59 F&N).Abstract: Dr. Julie M. Jones discussesnutrition issues as they pertain to thegeneral public. She focuses on thesources of nutrition informationavailable to the consumer, such as booksand magazine articles, researchfindings, and governmental guidelines.In particular, she explores the mythssurrounding nutrition by emphasizingaccurate information aboutcarbohydrates, fiber, sugar, protein,and fat. In addition, specific dietaryhabits which may be unhealthful arecit.-A and ways to change or improvethese habits are presented. (1s)

0089The Nutrition testa presentation ofPerennial Education ; field producer,Diana London.Evanston, IL : Perennial Education,1985. VHS format. 1 videocassette (21min.) : sd., col, ; 1/2 in. + 1 guide.(NAL Call No.: DNAL Videocassette

. no.457).Abstract: This videorecordingdemonstrates to consumers how to readlabels while shopping in order toenhance the nutritional value of thefoods that are purchased. It alsoillustrates how to prepare and cookthose foods to retain high nutritionalvalues. The benefits of nutrientsobained from food as compared tonutrients derived from vitamins isdiscussed.

16

0090Nutrition todayfast foods, conveniencefoods, and snacks / produced by SheilaAshbrook .

Ashbrook, Sheila. Urbana, Ill,? : S,

Ashbrook, 1986. 75 slides : col. + 1

script. (NAL Call No.: DNAL Slide no,2351986 F&N).Abstract: This slide attempts toeducated families as to what is goodnutrition, in order that they can makewise decisions when selecting snacks,fast and convenience foods. It suggeststhat we should eat a wide variety offoods but in moderation in order tolessen health problems. One shouldconsider the fat content, number ofcalories/day, sodium intake, cost andconvenience of these foods. It is

concluded that snacks, fast, andconvenience foods do not mean poornutrition unless one lets them do so. It

is suggested that one avoids emptycalories, foods with high sodium, andfat contents.

0091Nutrition updatessponsored by theSociety for Nutrition Education and theWilliam H. Donner Foundation.Red HOOK, N.Y, : Sound IdeasProductions, 1986? , 1 sound recording(65 min.). (NAL Call No.: DNALAudiocassette no.80).Abstract: Sixty-five, one-minute publicservice announcements (PSA's) areprovided by the Society for NutritionEducation and the William H. DonnerFoundation. Some nutrition topicediscussed in the PSA's are osteoporosis,calcium, physical activity, heartdisease, cholesterol, weight control,lowering fat intake, cancer prevention,food preparation, etc.

0092Nutritionfood for sport /Nathan J.Smith, Diana L. Massucco.

Smith, Nathan J.-Massucco, Diana L.Washington : University of Washington,1983? . Title from book.- Videocassette

"Fueling the body for sport" and slideset "Nutrition : food for sport"accompany chapters of book. 1

videocassette (8 min.), i sound cassette(12 min.), 67 slides, 1 book ; 28 cm.(NAL Call No : DNAL Kit no.16 F &N).Abstract: "Nutrition: Food for Sport" isa complete program for coaches topresent to their athletes. Thepresentation covers the importance of awell-balanced diet for optional physicalcondition. Nutrition-related problemsencountered by some athletes arediscussed, such as: indequate foodintake, concern about diet quality, whatto eat before the game, and meeting thefluid needs of athletes in order toavoid heat disorders. The athlete istaught ways to achieve his energy need,while fulfilling his nutrientrequirements. A Pre and post test isincluded in the leader's guide. (1s)

17

0093Osteoporosis and youSt. Louis DistrictDairy Council and National DairyCouncil.Rosemont, Ill. : National Dairy Council,c1985. Sound accompaniment compatiblefor manual and automatic operation. 54slides : col. + 1 sound cassette (30min.), 1 script, 1 presentation outline,1 reaction form and 1 questions booklet.(NAL Call No.: DNAL Slide no.244).Abstract; Osteoporosis is a serious bonedisease. In this slide-tapepresentation, the public is informedabout osteoporosis--how it develops,who's at risk and how it can beprevented or its progress slowed.Discussions of the dynamic activity ofbone, the importance of calcium and thedevelopment of bone mass before age 40are followed by discussions of specificdietary/exercise factors that play apreventive role. A presentation outline,commonly asked questions about thedisease, a participant reaction form,and a guide script are included.

0094Osteoporosisproduced by Therapy Graphicsand Harbor/UCLA Medical Center, Divisionof Rheumatology.Palos Verdes Estates, Calif. : TherapyGraphics, c1986. 1 videocassette (VSH)(14 min.) : sd col. ; 1/2 in. + 1

script. (NAL Call No.: DNALVideocassette no.400).Abstract: A discussion of osteoporosis,in terms of its risk factors andprevention, is provided by thisvideocassette tape program. Thephysiology of bone tissue and theimportance of appropriate calcium-richfoods, increasing weight-bearingexercise, monitoring protein intake andavoiding alcohol and smoking ispresented.

0095A Personal plan for wellness.Ardell, Donald 8,-Tager, Mark

J.& Plar.ning for wellness. Northbrook,Ill. MTI Teleprograms Inc. 1982.Accompanied by Planning for wellness byDonald B. Ardell and Mark J, Tager(RA776.A65 1982 FM! C-2690) -Leader'sguide written by Mark J. Tager andDonald B. Ardell. 1 film reel (32 min.)

: sd., col. ; 16 mm. + leader's guide.(NAL Call No.: RA776.P42 F&N AV).Abstract: A personal planning processthat can help one uride stand the totalaspect of "wellness" is described.Wellness is more than physical health,it is a lifestyle focused on well-being.A family's experience depicts howcultural norms at home, work, and playinfluence lifestyle and choices.Atten'on is placed on reshaping lessdesirable lifestyles and habits into atotal program for personal wellness. Thefilm is designed to encourage discussionwhich will focus on setting effective,realistic goals. A leader's guide isincluded. (kbc)

38

0096Physical fitness in the lateryearsChurchill Films.; Berle, Milton. Los Angeles, Calif. :

Churchill Films, 1983. Intendedaudience: College students and adults. 1

film reel (23 min.) : sd., col. ; 16 mm.+ 1 study guide, --. (NAL Call No.: DNALFNC RA781.P49 F&N AV).Abstract: Milton Berle hosts this seriesof dramatized incidents about thevariety of ways that people can stayphysically active, or even startexercising regularly for the first timein later years. Short vignettes andinterviews with well-known authoritiesaddress misconceptions about exercisefor older people; the need for exerciseto prevent deterioration; positiveeffects of exercise and different levelsof exercise; caution about stating anexercise program, particularly aerobics,and tips on motivation. Exercises thatstretch, strengthen, and relax aredemonstrated. The value of exercise forarthritis and other conditions andexercise in water is also shown. (emc)

0097A Picture of health.; Mitchell, J. Gary.-Louis,Laura.-Latta, Michael.-Cimino, Rick.Northbrook, 111. MTI Teleprograms Inc.1983. 1 reel (21 min.) sd., col, ; 16

mm. + discussion guide (7 p.). (NAL CallNo.: TX360.U6P52 F&N AV).Abstract: Cultural and societalattitudes that contribute to health andfitness or unfitness are discussed. Animproved diet and a sensible fitnessplan can help us achieve a healthier andlonger life. Degenerative diseases inAmerica are discussed because it is

estimated that 70-80% of all diseases inAmerica are caused by poor qualitydiets, smoking, and lack of physicalactivity. Three preventive healthprograms are examined: aerobics (theeffect of exercise on hormones andattitudes); low-fat diet (alternativesto the normal American diet withemphasis on the Pritikin diet); andfamily nutrition (a 5 year health andnutrition study designed to encouragefamilies to consume a low-fat diet).Life style changes and a commitment tohealth are required. A discussion guideis included. (kbc)

0098The pivot quick and easy vitamin andmineral locator compiled by William H.Lee. -.

Lee, William H. New Canaan, Conn. KeatsPublishing c1983. 1 rotary chart ; 25 x23 cm. (NAL Call No.: TX553.V5L38 F&NAV).Abstract: A reference wheel for 18vitamins includes 2 not normallyclassified as vitamins (F&P) and 12minerals. Given are: the RDA (ifestablished) and natural sour es; othernutrients with which the nutrient worksbest; deficiency signals; foods or drugsthat can adversely affect the nutrient;and the definition of 12 terms (e.g.,carbohydrates). The locator is notintended for medical advice, but solely

18

for informational and educationalpurposes. (kbc)

0099Play for your life.Phoenix, Ariz. : Dallas Saudt Co.,1985 . Title from container.-

Instructional guide has title: Thepersonal diet analysis gameplan : playfor your life ; written by Brice L.Kratzer and Dallas W. Saudt. 1 soundcassette (10 min.) : 1 7/8 ips ; 4 x 21/2 in. + 1 instructional guide. (NALCall No,: DNAL Audiocassette no.65 F &N).Abstract: "Play for Your Life" is aprogram in the form of a personalizedgame designed to increase the user'sawareness of nutrition requirements andfood composition. The user keeps a dailyrecord of the food he/she eats andanalyzes its nutritional contribution tohis/her dietary intake. By playing thegame, the individual will learn whetheror not his/her diet is nutritionallybalanced, what weight is ideal forhim/her, how he/she should improvehis/her diet to better meet thenutritional requirements. The programcomes with an instructional cassette,workbook, and information booklets. (1s)

0100Portraits of anorexiaa Fat Chance Filmsproduction ; producer, director, WendyZheutlin.Los Angeles, CA : Churchill Films, 1987.1 film reel (28 min.) : sd., col. ; 16

mm. 1 discussion guide. (NAL Call No.:DNAL Motion picture no.221).Abstract: This film reviews thepsychological and physical aspects ofanorexia nervosa. Former anorecticsdiscuss social pressures, familycommunications, guilt, desire forindependence, school pressures andself-esteem as it relates to anorexia.The objectives of the film are to enablethe viewer to comprehend the experiencesof anorexia, to learn about thepsychological issues affectinganorectics, to understand how the familyaffects anorectics and to have insightinto the recovery of anorexia nervosa, Aleader/discussion guide accompanies thefilm.

0101A Practical approach to a high fiberdiet.Pa.? : Pennsylvania State University?,1985? . Title from container. 1

videocassette (10 min.) : sd., col. ;

3/4 in. (NAL Call No.: DNALVideocassette no.62 F&N).Abstract: This videotape gives aninformative presentation of dietaryfiber. The viewer is shown a variety offoods, and is asked to choose the onesthought to be high in fiber. Crudefiber. the fiber remaining afterscientists have treated the food, is

explained as being quite different fromdietary fiber, Including high fiberfoods in the daily diet is stressed inorder to reduce the risk of a variety ofdiseases. These diseases includegastro-intestinal disorders, diabetes,obesity, heart disease, and cancer. A

39

wide variety of foods is suggested;however, the viewer is told that toomuch fiber is not beneficial. (1s)

0102Renal dietitians Martin ... (et al).Garden Grove, Calif. InfoMedix (1982),Presentations taped at the 65th AnnualMeeting of the American DieteticAssociation, Oct., 18-22, 1982, SanAntonio, Tex -94284-23.9. 1 soundcassette (81 min.) : 1 7/8 ips ; 3 7/8 x2 1/2 in., 1/8 in. (NAL Call No.:RM221.K5R45 F&N AV).Abstract: Two papers provide an overviewof issues related to therapeutic dietarycompliance of patients the chronic renalfailure. The first paper reviewscomponents of compliance andcharacteristics of the renal failurepatient, reasons for non-compliance,problems encountered with renal disease,and pertinent features ofpatient/provider relationship. Thesecond paper examines the dietitian'srole, structured constraints, patienteducation, and suggestions for obtainingpatient compliance. (kbc)

0103Salt and hypertension,; Lengsfelder, John.-Lisciandro,Katherine.-Lisciandro, Frank. (SantaMonica, Calif.) Image Associates(released by) Pyramid c1982. 1 film reel(26 min.) : sd., col. ; 16 mm. + filmguide. (NAL Call No.: TX553.56533 F&NAV).Abstract: The detection and treament ofhypertension, a cardiovascular disease,are discussed in a film for consumers.Hypertension (high blood pressure) is amajor cause of death in America,affecting more than 5 million peopleyearly. One out of 4 Americans isaffected by hypertension. Hypertensioncan be aggravated by salt (c. sodium)found in foods or added to foods.Methods of moderating salt and sodiumintake are discussed by: comparing thesodium content of fresh foods toprocessed foods; showing how similarproducts can contain varying amounts ofsalt/sodium; and identifyinghigh-sodium-content common foods.Strategies for maintaining a low saltdiet are given. (kbc)

0104Salt: the hidden threat.; Wallen, Stephen.-Heldman, Michael. LosAngeles Alfred Higgins Productions, Inc.c1983. 1 film reel (21 min.) : sd., col.; 16 mm. + 1 sheet. (NAL Call No.:1X553.S6S35 F&N AV).Abstract: Possible health implicationsof high salt and sodium intake arediscussed. Ways to reduce sodium intake;find the sodium content of foods (inrestaurant foods and in processedfoods); and how to find suitablesubstitutes are discussed. Snack foods,food habits, and typical teenage foodfare are covered. (kbc)

19

0105Search for nutrition produced by U.S.Department of Agriculture, Food andNutrition Service.(Washington, D.C.) The Service (1983?),Sound accompaniment compatible withmanual and automatic operation. 80slides : col. + 1 Sound cassette (10min., 35 sec.) + 1 script booklet (10P.). (NAL Call No.: TX361.A5S4 F&N AV).Abstract: Materials developed for theAmerican Indian food assistance programdiscuss ways in which the Indiansoriginally secured foods. Drying andstoring foods for use in the winterseasons and for medicine were importantfunctions. Although the food choicestoday are more numerous, one must becareful about the foods selected. Foodshigh in salt, Sugar, and fat are moreabundant and often low in vitamins andminerals. Several medical problems(diabetes, hypertension) are discussedwith particular emphasis placed on foodsthat can aggravate the conditions.Suggestions are provided that will helpthe individual choose foods carefully,select a wide variety of foods, andstretch the food dollar. The food groups(and the reasons for their importance inhealth) are explained. Exercise andcalorie counting are stressed. (kbc)

0106Shake the habit,; Brown, Linda. Pacific Palisades,Calif. Polished Apple 1982. CREDITS:Author, Linda Brown; consultants,Annemarie Shaw, Patricia Wilhite. 1

filmstrip (43 fr.) : col. ; 35 mm. + 1

sound cassette (12 min.) + 1 programguide with script. (NAL Call No.:RM237.8.545 F&N AV).Abstract: A nutrition education programeducates patients and the generalpublic, and assists health professionalsin hypertension treatment programs onsodium intake reduction. The kit usesthe framework of the Basic Four foodgroups to identify high sodium foods andsuggests low sodiUm alternatives.Non-food sources of sodium also arediscussed. Practical guidelines aregiven for preparing flavorful meatwithout the use of table salt. Programparticipant goals include; recall of atleast 2 physical effects that can occurwith extra salt buildup in the body;identification of sodium food productsfrom each of the 4 food groups; anddetermining whether foods from plant oranimal sources have a higher naturalsodium content. (wz)

0107Shake the habit!learning to live withoutsalt /written and illustrated by LindaBrownBrown, Linda. Malibu, CA : PolishedApple, 1982. 1 filmstrip (43 fr.) : col.; 35 mm. + 1 sound cassette (12 min. : 1

7/8 ips. mono.) & program guide. (NALCall No.: ONAL Filmstrip no.64 F&N).Abstract: This filmstrip program offersa simple cartoon approach thatskillfully teaches people of all ageshow to live without salt and high sodiumfoods. Health benefits and precautions

40

are discussed in an attempt to clarifyto the viewer the reasor.s fol loweringdietary sodium intake. The programidentifies high sodium foods andsuggests alternatives, It also offerspractical tips on how to prepareflavorful meals without the use of thesalt shaker. A program guide isincluded. (1s)

0108The Silent killer a presentation of ABCNews,Northbrook, Ill. MTI Teleprograms Inc.c1983. Title on container: Silentkiller, hypertension. 1 film real (12min.) : so., col. ; 16 mm. ; 1

discussion guide (2 p.). (NAL Call No.:RC685.H8S53 F &N AV).Abstract: Hypertension (high bloodpressure) and its complications arediscussed, Hypertension can be caused bydiet, stress, medication, or heredity.Blood pressure is determined by serialblood pressure (systolic and diastolic)readings. When systolic pressure exceeds140 and/or diastolic pressure exceeds105 hypertension is exhibited. Thephysiological mechanisms resulting inhigh blood pressure have yet to be fullyidentified or recognized. Variations ofdiagnosis and treatment are explored asnot everyone has the same severity orrequires the same treatment. Weightreduction or elimination of most dietarysalt/sodium are 2 of the methodsmentioned. A discussion with a notedfood editor is included. This film isthe result of investigative reportingwhich appeared on a television program.(kbc)

0109Slim chance,Northbrook, Ill. Hubbard c1982. 1 gameboard (51 x 61 cm.), 6 parks of cards, 1

spinner, 4 trays, 1 calorie box, 1 bagof calorie chips, 1 instruction booklet.(NAL Call No.: RM222.2.556 F&N AV).Abstract: A nutrition education game forthe general public teaches players howto balance caloric intake (food) withexercise (caloric expenditure) and howto maintain a sate body weight andminimize body stress. The game, designedfor 4 players, is played by takingcalorie chips by drawing a breakfast,lunch, or dinner card, giving up caloriechips (exercising) by moving the markeras indicated by the spinner, and byavoiding stress tickets. The object ofthe tame is to keep the stack of caloriechips in the safety zone and to avoidstress tickets as the marker is movedaround the board. The winner is theplayer with the fewest stress tickets.Options on caloric intake are madethroughout the course of the game. Slimchance cards provide unexpected eventswhich can affect the players caloriebalance. (wz)

0110The Spice of life.Rosemont, 111. National Dairy Councilc1982. CREDITS: Producer, Jan Belcher;director, Curt Hahn; screenplay, HerbertFranklin Fox; editor, Clarke Gallivan, 1

20

film reel (14 min., 30 sec.): sc , col.

; 16 mm. + discussion guide (16 p.:

col. ill. ; 24 x 10 cm.). (NAL Call No.:TX361.A3S68 F&N AV).Abstract: A film designed for use byhealth community educators with matureaudiences, uses a story line in which asister, visiting her recently widowedbrother, helps him improve his outlookon meal planning and healthful eating.They shop, taking advantage of seasonalfoods, generic brands, unit pricing andcoupons and discuss nutritional needs,with emphasis on reducing total calorieswhile maintaining adequate nutrientintake (especially calcium and fiber).Back at home, they discuss properstorage of perishables, and otherpurchased foods and preparation of smallmeals. A discussion guide providessuggestions for introducing the film andquestions for follow-up discussion. (js)

0111Stress.; Mitchell, J. Gary.-Beach, Scott.Northbrook, Ill. MTI Teleprograms Inc.1982. CREDITS: Producer, writer. J. GaryMitchell -NARRATOR: Scott Beach. 1 filmreel (21 min.) : sd., col. ; 16 mm. +discussion guide (7 p.), (NAL Call No.:RC963.5.A1S78 F&N AV).Abstract: The role stress plays incardiovascular disease and heartfailure, is discussed, Stress can kill,therefore, one must learn how to livewith it. Stress comes from ourfast-paced lifestyle especially fromwork and its competition. Stress can bea positive force also. Three casestudies are featured. The first man onlytemporarily managed to change islifestyle (ceased smoking, ate andexercised properly) but he never learnedto cope with stress in his life and diedat 43. The second man changed hislifestyle after a heart attack, and thethird attempts life changes to preventcoronary problems. Personality types arementioned and a discussion guide isincluded. (kbc)

0112Stressless journey,Shawnee Mission, KS : GH Publications,c1987. Title from cassette label.-Program notes on container insert. 1

sound cassette (ca. 60 min.) : 1 7/8ips, analog. (NAL Call No.: DNALAudiocassette no.88).Abstract: Visualization techniquesdesigned to relieve the effects of dailystress are presented on thisaudiocassette from GH Publications, Avisualization exercise allows one toescape from daily pressures and problemsin the privacy of one's own home. Aseries of physical relaxation exercisesis presented to help poeple easephysical tensions associated withstress. Visualizs ion and relaxationtechniques aim at helping individualsfeel refeshed and at giving them newenergy for facing day-to-day challengeswith enthusiasm.

41

0113Strokes Churchill Films.Los Angeles, Calif. Churchill Films1983. 1 film reel (10 min., 30 sec.) :

sd.. col. : 16 mm. --. (NAL Call No.:RC388.5.578 F&N AV).Abstract: A presentation on the causesand effects of stroke points out thatthe brain is susceptible to damage fromdiseases of the arteriwb, particularly,stroke. The mechanisms that set theconditions for a stroke are explainedwith emphasis on hardening of thearteries and blood clots. If a strokeoccurs it will affect certain functionscontrolled by the brain. The functions(speech, memory, muscular control)affected will depend upon the locationof the stroke in the brain. Once astroke has occurred rehabilitationthrough physical therapy can help. Basiclifestyle changes, which may be requiredif there is a family history of stroke,include having regular medical checkups,exercising. learning to relax, eatingbalanced meals (lower in fat andcholesterol), and stopping smoking.(kbc)

0114Supermarket savvyproducer/director,Vicki L. Metz.

Metz, Vicki L.-Reed, Lehi. Dallas :

Produced for Family ExperiencesProductions by Holden Production Group,c1987. Title on guide: Supermarket savvytour video. 1 videocassette(VHS-Standard play) (52 min.) : sd.,col. ; 1/2 in. + 1 guide. (NAL Call No.:DNAL Videocassette no.330).Abstract: Guidelines for using thenutrition information on food productlabels to select healthier foods at thesupermarket are provided on this52-minute video cassette from FamilyExperiences Productions, Inc. Specificcriteria are outlined for makingselections from the following foodgroups that are lower in fat, sugar, andsodium: cheese, dairy, lunch meats,fish, meat, poultry, oils, margarine,eggt;, salad dressing and mayonnaise,condiments, sweeteners, peanut butter,canned fruits and juices, canned goods,pasta, beans, bread, snacks, and fruitsand vegetables. Nutrition claims used onfoods-- sodium free, very low sodium,low sodium, reduced sodium, unsalted, nocholestero , low calorie, reducedcalorie-- are defined. Food sources ofdifferent type s of fats(polyunsaturated, mono - unsaturated,saturated, hydrogenated) and the methodused to calculate the percentage ofcalories from fat in a food product areexplained. A booklet accompanying thevideocassette includes an index, aglossary of key terms, and a series ofpractical suggestions for healthy foodpreparation and eating.

0115To your heart's contentpositiveapproachet to fitness. --.Carlsbad. Calif. : Spectrum Films. 1982.Title from data sheet.- Intendedaudience. Adults.- Issued also asvideorecurding. 1 film reel (26 min.) :

sd., col. ; 16 mm. (NAL Call No.: DNALMotion picture no.50 F &N).Abstract: Understanding the importanceof regular exercise for the maintenanceof optimal heath is the major goal thisfilm. The importance of fitting physicalactivity into the sedentary adult lifeis stressed, and examples o. people ofvarious ages and backgrounds are givento illUktrate to the Viewer differentways in which everyone can incorporateexercise into their regular dailyroutine. Cardiovascular exercises areemphasized, such as swimming, walking,jogging, and cross-country skiing. (ls)

0116Toward immortalityGannett Company.Northbrook, Ill. : MTI Teleprograms,c1983. 1 film reel (27 min.) : ad.. col.; 16 mm. + 1 discussion guide. (NAL CallNo.: DNAL FNC H01061.T68 F&N AV).Abstract: A narrated film examines themeaning of increasing longevity, thereasons for it, its implications, andthe problems and issues involved inliving longer lives. Interviews withscientists regarding recent scientificadvances in understanding the agingprocess are presented. Misconceptionsabout older adults and aging arediscussed. The roles of lifestyle andnutrition in longevity are identified.An accompanying discussion guideincludes a description of the film'sobjectives, Suggestions for prescreeningactivities, a synopsis, after screeningactivities, and discussion questions.(ch)

0117The Turnaround Workshop,Clinton, Iowa : Campbell Soup Company,1983? . "A Campbell Soup Company

Program."- The Turnaround Workshop is aprogram of Campbell's Instiute of Healthand Fitness.- Booklets entitled: Afterthe diet -- then what? / Henry A.Jordan, Theodore Berland -- Eating Smart/ Judith S. Stern / R. V. Denenberg --Your active way to weight control /Charles T. Kuntzleman. 160 slides, 1

sound cassette, 1 leader's guide, 3booklets, 1 food diary, 1 caloriecounter, 1 pamphlet, i evaluation form.(NAL Call No.: DNAL Kit no.17 F&N).Abstract: "The Turnaround Workshop" wasdesigned by Campbell's Institute forHealth and Fitness as a personalenrichment program. It is based onintegrating good nutrition, physicalactivity, and behavior modification fora sensible approach to healthy living.The program consists of five basicsections: an introduction to TheTurnaround Concept, New Directions inEating and Exercise, The NutritionTurnaround, The Physical ActivityTurnaround and a conclusion. The programdemonstrates to people of all ages andoccupations how to fit sensible eatingand exercise habits into their alrydaylives, using a system of simplebehavioral strategies outlined in acomplete kit. Sliclus, a cassette, anumber of booklets, and e leader's guideare included in the kit. (ls)

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0118The Waist landeating disorders inAmerica. --.Deerfield, Ill. : MTI Teleprograms,1985? . Title from container. 1 film

reel (23 min.) : sd., col. ; 16 mm. (NALCall No.: DNAL Motion picture no.11F&N).Abstract: This film explores the socialand psychological forces behind the .

growth of bulimia and anorexia nervosa,and how they are afflicting thousands ofyoung women, The film explores the roleof advertising in promoting the image ofthe "beautiful woman." It alsoinvestigates the psychological andemotional implications that surround thedrive for thinness in our culture.Because of the emergence of widespreadeating disorders, the film stresses theimportance of re-evaluating weightstandards and beauty images. (1S)

0119The Waist landwhy diets don't work, --.Deerfield, Ill. : MTI Teleprograms,1985? . Title from container. 1 film

reel (23 min.) : sd., col. ; 16 mm. (NALCall No.: DNAL Motion picture no.12F&N).Abstract: This documentary film isdesigned to focus on the issues ofdieting and its role as a nationalobsession for most American women. Thefilm illustrates the unfortunate rolewhich the media play in presenting theideal women as unrealistically thin.Interviews with doctors, psychologistsand overweight individuals presentinformation on the reasons for dietfailures and the effect of todays "idealimage" on a woman's lifestyle andoverall self-image. In addition, thehealth problems associated with constantweight fluctuations and poorly designedor fad diets are presented as seriousproblems. (1s)

0120Weight managementGreat Performance Inc.Chicago, IL : Great Performance, c1987.1 videocassette (VHS) (11 min., 30 sec.)sd., col. ; 1/2 in + 1 booklet (i6

p.). (NAL Call No.: DNAL Videocassetteno.295).Abstract: Four aspects of weightmanagement: moderate and regularexercise; making wise and nutritiousfood choices (lowering fat intake, foodpreparation tips, variety of foods andportion control); identifying emotions,attitudes and norms which can affecteating; and anticipating energy needsare the skills reviewed in thisvideotape and accompanying guidebook.Three goals of weight management-diet,exercise and attitudes- are reviewed.Common myths identified concerningweight control are: certain combinationsof food promote afaster weight loss; onemust avoid starchy foods to lose weight;spot weight reduction; and the inabilityfor one to lose weight due to lowmetabolism. The appropriate percentagesof body fat for men and women arediscussed as a paramenter for bodycomposition; and different ways tomeasure body fat are presented.

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0121

The Wellness lifestyle ABC Wide World ofLearning.New York ABC Wide World of Learning1982. 1 film reel (29 min.)

: sd., col.; 16 mm. (NAL Call No,: RA776,W38 F&NAV).

Abstract: "Wellness", an approach toliving based on exploiting the linkbetween body and mind is explained.Wellness encourages fulfilling one'spotential through a 5 point program thatincorporates nutritional awareness,fitness, stress management,environmental sensitivity, andself-responsibility. Using different agegroups, the film describes the 4 stagesin planning a wellness system: 1)

presentation of the overall concept; 2)creation of a personal wellness plan; 3)the development of a support group; and4) monitoring and evaluation. A leader'sguide is included. (kbc)

0122What is diabetes.Timonium, Md. Milner-Fenwick, Inc.c1982. 1 film reel (11 min.)

: sd., col.; 16 mm. --. (NAL Call No.: RC660.W429F&N AV).Ausiract: Diabetes mellitus, acontrollable disease, is explained.Diabetes is defined and its effects onbody function are illustrated (e.g., therelationship between sugar, insulin, andbody cells) with graphics. Symptoms ofdiabetes include hunger, tiredness,frequent urination, and excessivethirst. Guidelines are offered forcontrolling the disease: eliminatesweet, sugary foods; lose excess weight;and exercise regularly. Take precautionsto protect feet, hands and skin. Homeurine testing is explained (resultsshould be shared with the doctor).Medication (i.e., insulin) for controlof diabetes is necessary for adults onlywhen diabetes can't be controlled bydiet alone. (kbc)

0123The Whole truth dietpresented andproduced by WGBH Boston in associationwith American Health.Deerfield, IL : MTI Film & Video, 1987."Sponsored by the makers ofNutraSweet.". 1 videocassette (VHS) (28min.) : sd., col.; 1/2 in. (NAL CallNo.: ()NAL Videocassette no,232 F&N).Abstract: Pros and cons of some popularweight reduction diets are presented inthis 30-minute video program that ispart of the Bodywatch series hosted byDr. James Duke and American HealthMagazine. Fad diets 'that have beenpopular in the U.S. since 1900 andreasons why American society isparticularly susceptible to fad dietpromises are explored. Two of the mostpopular recent diet plans, "Fit forLife" and "The Rotation Diet", areevaluated for their medical andnutritional merits. Evidence ispresented concerning the as yet unproveneffectiveness of fad diets. Thecorrelation between obsessive dietingand behavioral changes associated withcertain eating disorders is examined.

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Moderate caloric reductions andincreases in physical activity are keycomponents of any successful weight lossregimen. A "body sense tip" demonstratesproper food alignment and exercises tostrengthen the feet and ankles.

0124Your cancer care diet.Malibu, Calif. : The Polished Apple,1985. Title on container: Your cancerdiet. 1 filmstrip (78 fr.) : col. ; 35mm. + 1 sound cassette (16 min. . 1 7/8ips, mono.) + 1 program guide. --. (NALCall No.: DNAL FNC RC271.052Y68 F&N AV).Abstract: This instructional programdescribes the role of nutrition incancer therapy. It encourages thepatient and his/her family to take anactive part in the recovery process.Adequate nutrient intake can enhancecancer therapy. A well-nourished patientresponds better to radiation andchemotherapy, and recuperates fasterfrom surgery. The importance of notlosing weight, the amount of protein andcalories needed and ways to overcomerejection of food or eating problems isdiscussed. (kbc)

0125Your cancer care diet.Malibu, Calif. : The Polished Apple,1985 . Title from label: Your cancer

diet. 1 videocassette (15 min.) : sd.,col. ; 1/2 in. (NAL Call No.: DNALVideocassette no.35 F&N).Abstract; The importance of propernutrition in cancer therapy is stressedin this videocassette program foradolescents and adults, emphasizing theimportance of minimizing weight loss,increasing dietary protein by 50% andKilocalories by 20%, and overcoming lossof appetite and other eating problems.The etiology of cancer is described,including cell differentiation, toprovide the viewer with an increasedunderstanding of the disease., and abasic review of nutrition is included.The four food groups and suggested menusare discussed to help the patient withfood selection. (is)

0126Your coronary care diet,

Vickers, Linde. Pacific Palisades,Calif. Polished Apple 1982. 1 filmstrip(72 fr.) : col, ; 35 mm. + 1 soundcassette (11 min, . 1 7/8 ips. mono.) +1 program guide. --. (NAL Call No.:RM221.C3Y68 F&N AV).Aostract: A dietary education program ispresented for patients having coronaryheart disease or a recent heart attack.The program emphasizes the importantprinciples of good nutrition for theheart, recommending that sodium,saturated fats, and cholesterol berestricted from the diet, and that idealbody weight should be achieved andmaintained. Possible healthcomplications that could occur if thisspecial diet is not followed includefurther heart muscle damage from fattydeposits within the arterial walls(atherosclerosis), increased bloodpressure or hypertension, and increased

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body weight, increasing the demand onthe heart. This program invites patientsto take an active part in their owntreatment by providing information onwhat foods to avoid or use sparingly.(wz)

0127Your low sodium dietDept. of HealthEducation, Mercy Hospital. --.Des Moines, Iowa : The Hospital, 1982.Title from container. 1 videocassette(14 min.) : col., sd. ; 3/4 in. (NALCall No.: DNAL Videocassette no.54 F&N).Abstracts: A videotape presentationdepicts a women with high blood pressuretelling her neighbor about the lowsodium diet her dietitian recommended.The woman explains rationale andprinciples of the diet; she thansystematically reviews each food group,points out high sodium items in eachgroup, and removes sample high sodiumfoods from her Cupboards andrefrigerator. Low sodium alternativesare described as the neighbors prepare ashopping list. Seasoning alternatives,brown bag lunches, and eating away fromhome are alelo discussed. (is)

0128Your renal diet author, Linda Vickers.

Vickers, Linda. (Pacific Palisades, Ca.)The Polished Apple 1982. Illustrationsby Rob Vickers; consultants: AlisonAnderson, Patricia Wilhite, BarbaraZachary. 1 filmstrip (66 fr.) : col. ;

35 mm. + 1 sound cassette (9 min. ; 2track, mono.) + 1 program guide. --.(NAL call No.: RM221.K5V5 F&N AV).Abstract: A dietary education program ispresented for the families of andpatients suffering from kidney failure.The program emphasizes nutritionalrequirements during renal failure anddiscusses key nutrients, caloric, andfluid intakes and their relevancy torenal failure therapy. The patient isencouraged assume an active part intreatment. While there are necessarilymany dietary restrictions, there are anumber of ways the patient can prepareand enjoy acceptable, flavorful, andnutritious meals. The program shouldallow the patient to identify keydietary nutrients for renal therapy,recall general dietary restrictions, andunderstand the consequences of notfollowing this special diet. Suchconsequences include urea buildup in theblood (causing appetite loss, nausea,vomiting), fluid retention (causingshortness of breath, fluid build-uparound the heart and lungs, incretiedblood pressure), and heart problems(from too much or too little potassium).(wz)

0129Your ulcer diet,

Vickers, Linde. Pacific Palisades, Ca.Polished Apple 1982. 1 filmstrip (63fr.) : col. ; 35 mm. + 1 sound cassette(9 min. : 1 7/8 ips. mono.) & 1 programguide. -- (NAL Call No.: RM221.P4Y68F&N AV).Abstract: A dietary education program

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for use with patients having pepticulcer disease, their families, andhealth care providers is presented.Discussion covers food items which areknown to increase gastric acidsecretion, decrease mucous cellformation, and relax the loweresophageal sphincter, all of whichcontribute to ulcer formation. Irritablefood items include caffeine drink's,alcohol, pepper, and other spices. Theprogram encourages the patients to takean active part in treating the pepticulcer, and emphasizes dietaryr!?strictions, rest, and antacid therapy.The patient should be able to identifykey detrimental dietary factors,understand the consequences of notfollowing the recommended special diet,and recall the general dietaryrestrictions upon completion of thecourse. (wz)

0130Your weight reduction dietLinda Vickers.

Vickers, Linda. Malibu, CA : ThePolished Apple, 1984? . Audience:patients.- VHS format. 1 videocassette(12 min.) : sd., col. ; 1/2 in. (NALCall No.: DNAL Videocassette no.73 F&N).Abstract: This audiocassette is designedas a patient education program forpersons on weight reduction diets. Ituses cartoon illustrations to presentinformation on Calorie counting,behavior modification, and increasingphysical activity. Two main goals of theprogram are to help the patientunderstand the importance of a weightreduction diet and to recognize possiblecomplications of not following the diet.Calories are defined and information isgiven to achieve one pound of weightloss per week by decreasing energyintake and increasing energyexpenditure. (1s)

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Adler, Robert. 31Ardell, Donald B.-Tager, MarkJ.& Planning for wellness. 95

Ashbrook, Sheila. 90Berle, Milton. 96Berle, Milton.& Be well, health in the

later years. 55Berle, Milton.& Be well, nutrition in

the later years. 86Bernet, James L. 73Brody, Jane E. 63Brown, Linda. 106, 107

Burkey, Susan.-Leklem, Jim.-Lewis,Margaret. 85

Christoplos, Florence. 80Davis, Marcia. 84Franklin, Cathy.-Kiyak, Asuman H. 87Franz, Marion J. 9, 32Gates, Ronda. 69Hatton, Helen. 24, 25Hedding, Betsy Kerr. 9Higgins, Alfred.-Wallen,

Stephen.-Matsudaira, Vince. 51Jones, Julie M. 88Kiyak, Asuman H. 53, 83Kowalski, Robert E. 81

Lee. William H. 98Lengsfelder, John.-Lisciandro,Katherine.-Lisciandro, Frank. 103

Lowry, Eve J. 64, 65, 66McWilliams, Margaret. 26McWilliams, Margaret.-Heller, Holly. 38,

39, 40, 41, 42, 43, 44, 45, 46, 47, 48Metz, Vicki L.-Reed, Leni. 114Mitchell, J. Gary.-Beach, Scott. 111Mitchell, J. Gary.-Louis, Laura.-Latta,

Michael. 68Mitchell, J. Gary.-Louis, Laur8.-Latta,

Michael.-Cimino, Rick. 97Paine, Harriett. 4, 5, 6, 12, 13, 17,

18, 19, 27, 28, 29, 52Parker, Valerie. 69Prieto, Claire.-MacDonald, Donna. 30Reed, Leni. 67Shannon, Barbara. 50Siegman, Anita. 7

Smith, Nathan J.-Massucco, Diana L. 92Thoresen, Carl E. 59Ulene. Art. 59Vickers, Linda. 126, 128, 129, 130Victor, Maurice,. 73Wallen, Stephen.-Heldman, Michael. 104Wood, Sharon. 221920-. 73