Number 23
A Publication of Food and Nutrition Management, Florida Department of Education
Summer 2004
Net Carbs: A Growing Phenomenon
New Term on Food Packages Heats Up the Carbohydrate Debate and Confuses Consumers
T
he controversy over low-carbohydrate diets continues to
rage as literally hordes of Americans are on some form
of the popular Atkins-inspired regimen. The craze is tak
ing on a life of its own with confusing terminology, higher profits
for food companies, and continued debate among nutrition pro
fessionals. There are those who think eliminating carbohydrates
is the magic road to weight reduction, those who think that just
reducing carbohydrate intake is sufficient, and those who think
all claims are overblown and inherently flawed.
Food companies have jumped on the bandwagon by creating
new (and often confusing) terms to make their products more ap
pealing to the increasing number of carb counters. Growing num
bers of packaged food items are carrying claims of “low,”
“reduced,” “carb-free,” and “net”— terms created by food manu
facturers but not approved by the Food and Drug Administration
(FDA). Neither the U.S. Department of Agriculture (USDA) nor
the FDA have any standardized means or terminology indicating
a product is low in carbohydrates from manufacturer to manufac
turer. Without standard guidelines, manufacturers can make these
terms mean whatever they want them to mean. What one manu
facturer might call “low,” for example, another manufacturer
might call “reduced.” The difference between any of these prod
ucts and the regular version might be only two carbohydrates,
which amounts to a mere eight calories. The consumer, who paid
more for the “lower” carbohydrate items, probably didn’t get his
money’s worth.
Further, more and more food manufacturers are using the
“Atkins Net Carbs” seal on packaging to further cash in on the
popularity of low-carb diets. Displayed on the seal is the number
of “net carbs” contained in the product.
What are net carbs?
Essentially, the Atkins diet classifies carbohydrates as
impact
or
non-impact
.
Impact Carbs
: Carbohydrates which are digested and turned
into blood sugar.
Non-Impact Carbs
: Elements like fiber, glycerine, sugar
alcohols, and polydextrose which cause little or no impact on
blood sugar levels (according to Atkins).
Net Carbs
: The total number of carbohydrate grams minus the
grams of non-impact carbohydrates.
How are net carbs calculated?
The following calculation is based on the nutrition label of a
processed food product:
Total Carbohydrates 22 Grams
Non-Impact Carbs
(Fiber, 11 grams, Glycerine, 9 grams) - 20 Grams
Net Carbs = 2 Grams
According to Atkins, this means that the consumer is receiving
only 2 grams of carbs. The traditional view maintains that the
consumer is receiving 22 grams of carbs.
What’s the difference?
The Atkins organization and food manufacturers take issue with
the FDA and other health organizations for treating all carbohy
drates as the same. They maintain that the non-impact compounds
—continued on page 3
7
Summer Food
Helping Children is the Most
SMI Q&A
4
Important Thing We Do
5
Healthy Meals Team
FNM Announces 2003
A childhood memory reminds
answers your questions.
Summer Sunshine/Summer
us of our influence.
State Awards
Good for You
6
Florida DOACS
What’s New in the
Palm Beach County wins
Do you have an
8
Resource Center
national award.
Emergency Disaster
We are ready to serve your
Preparedness Plan
?
needs.
Florida Spotlight
1
Who’s Who at FNM
Program Administration
Rosena Francois, Senior Clerk
Secretary
Program Services
Cathy Reed, Program Director
Dana Gardner
Dorma Seago, Supervisor
Melissa Brannon
Britton Doner
Martha Brown, Supervisor
Jo Carrion
Jamie Mowry
Erin Nilon
Richard Parks
Brenda Dekle, Supervisor
Debbie Cassidy
Jennifer Johnson
Program Operations
Michelle Armstrong
Nick Baldwin
Dave Whetstone
John Dascomb
Claims
Reggie McNeal
NSLP/NSBP
Supervisor
Darlene Fowinkle
Barbara Frazier
Suzanne Pridgeon
SFSP
Michelle Morris, Supervisor
Lis Doren
Amanda House
Welcome to FNM
M
artha Brown has joined us as the supervisor of the Healthy
ence in Child Nutrition Programs having worked with the National
(CACFP), and the Summer Food Service Program at the Illinois
ing, pre-operational visits, inservice training, and menu manage
ment. She developed the training program for which Illinois
in
the category of
and
.
Martha. “I have thrown out my Illinois snow boots. I feel our
school food service people have a vested and committed interest in
providing/improving the nutritional status of the students in the state. I hope I can contribute to
W
e define
change
as a “transition from one state, condition, or
change
In child nutrition, the one thing we can count on is
change
. It is
how we deal with change that brings us either success or failure.
procedures within the DOE and USDA. Dealing with one
change
Everyone has a part in making change successful. It is incumbent upon administration to help
them.”
I am extremely proud of our team at FNM. They have been supportive of whatever has been
They have developed a team spirit that embraces challenges and crafts them into new opportunities
to better serve the students of Florida.
in
change
!
As we all realize, overweight and obesity in children have become a major focus in nutrition.
full circle—from undernourished soldiers to excessive caloric consumers. Changes in SMI will ad
dress these concerns.
Why is change needed?
As authorities in child nutrition, we need to make sure that our meals provide the nutrients and
calories needed to develop healthy minds and bodies.
continued on next page
Diane Santoro, Administrator
Irene Wimbush, Coordinator
Shelia Thomas, Admin.
Nic Brown, Admin. Secretary
Debra Stecklein
Food & Nutrition Resource Center
Healthy Meals Team
Program Reviews
Valerie Bius
Stan Dantzler
Awilda Font
Viva Henry
Hal Wilson, Program Director
Pam Pratt, Admin. Secretary
Tom Hollern
Rosa Thomas, Supervisor
Robin Miles-Tennille,
Shawn Yates, Admin. Secretary
Cherry Parks, Admin. Secretary
Tammy Bouthillier
Angela Voyles
Marjorie Williams
From the desk of Diane Santoro
Meals Support Team (SMI). Martha has extensive experi
School Lunch Program, SMI, Child and Adult Care Food Program
State Board of Education. She has performed new sponsor train
received the USDA CACFP 2004
Building for the Future Award
Innovative Training
Technical Assistance
Martha received her masters degree from Southern Illinois Univer
sity and has had experience as a food service director, NET coordi
nator, and an operations consultant. “I am ecstatic to be here,” said
the good things already going on and can assist them on the SMI road trip.” Martha, Gary, and
their two children, Tom and Danielle, have already fallen in love with Tallahassee.
phase to another.” It occurs around us continuously. Without
, we become stagnant and do not grow.
In the past year our office has dealt with many aspects of change: a
new program administrator, a reorganization, a new on-line applica
tion and claims processing program, new staff, and new polices and
is difficult, but we have encoun
tered one change after another throughout the year.
staff understand “why change is needed,” “where change will lead us,” and “how change affects
Staff has to trust those affecting the change and “let go” of the way things were.
placed before them and have successfully dealt with the many changes that have come their way.
However, just when we think we have adjusted, another
change is often right around the corner.
Representatives from the SMI and CRE teams just returned from Atlanta where we participated
the USDA School Meals Initiative regional training. Yes, Virginia, we have
Not since postwar 1946 has child nutrition issues become such a serious concern. We have come
Florida Spotlight
2
?
Change continued
Where will it lead us?
Hopefully, on the “Road to SMI Success.” USDA has created
three manuals that will soon be available to sponsors. These new
materials will provide:
explanations of the menu planning approaches,
daily practices necessary to implement the plans,
explanations of nutrient analysis protocols, and
guidance for nutrition reviews and technical assistance.
How does this affect me?
FNM will conduct regional training for NSLP sponsors in using
the new manuals to implement healthy eating and to provide cred
ibility to the public that we DO provide healthy meals and healthy
choices.
Letting go of past thinking is difficult because we fear the un
known. However, once we reach that comfort level, this
change
will be one that can be embraced in a positive manner because we
will have the tools to make a difference in the health of a child’s
life.
—Diane Santoro
NFSMI Study
A
recent study by the National Food Service Management
Institute (NFSMI) demonstrates that there are at least two
factors that have an impact on nutrient consumption of elementary
school children receiving school lunch.
One of these is the placement of recess relative to the lunch
period. Students who received recess before lunch consumed
significantly more food and nutrients (except Vitamin C) than
those who had recess after lunch. Food waste decreased from
40.1% to 27.2 % when recess was scheduled before lunch.
The total time children have to eat lunch is also an important
factor in the amount of food and nutrients consumed. Children
who received a 30-minute lunch period consumed significantly
more food and nutrients than those who received the 20-minute
lunch period.
If you would like to see the complete report, contact the
Resource Center.
carbohydrates as fat) the way other carbohydrates do and,
nutrition professionals say that a carbohydrate is a carbo
making carbohydrates disappear by using marketing sleight
sumers are getting more carbohydrates than they think,
which can have a significant impact for those with diabetes
and mislead those who are trying to lose weight by cutting
back on carbohydrates.
Child Nutrition Programs are becoming involved in the
controversy as more and more parents tune in to low-carbs.
Until the USDA publishes standards that address these
issues, Child Nutrition Programs will continue to serve
meals that are in compliance with present nutrition stan
dards and requirements.
Help is on the way
The FDA is aware of the low-carb labeling question and,
according to a spokesman, will be drafting guidelines for
“net.” Once the dust settles and the carbohydrate issues are
clarified as they relate to the National School Lunch Pro
gram, Food and Nutrition Management will release techni
cal assistance notes based on USDA guidance.
food service operation to do? Keep in mind that this con
The best source of
carbohydrates continues to be fruits, nuts, and vegetables.
carbs you consume are in the form of whole grains,
cut down on the amount of carbohydrates you eat
and still get all you need.”
—Dorma Seago
don’t increase blood sugar (which leads to the storage of
therefore, shouldn’t be counted. On the other hand, many
hydrate and doesn’t evaporate because someone decides to
call it something else. They accuse food companies of
of hand while raking in huge profits. They charge that con
using such terms as “low,” “reduced,” “carb-free,” and
In the meantime, what’s a consumer to do? What’s a
troversy applies to processed food only.
According to the American Dietetic Association:
Net Carbs continued from page 1
“You can modify your carbohydrate levels without
learning a new food vocabulary. Make sure the
fresh fruits, and vegetables. And pay close attention
to portion and serving sizes. You may find you can
FNM Staff
National School Lunch Week
2004
October 11–15
promotional materials are available at http://www.asfsa.org.
It’s not too early to start planning! Planning and
Florida Spotlight
3
Palm Beach County Wins National Award
Good for you!
A
t the annual board meeting of the Produce for Better
April 3, 2004, the School Food Service Department of
Palm Beach County received a National Excellence
Employee/Community Efforts:
work force by providing changes in the workplace or work community
to allow for greater fruit and vegetable consumption.
The School Food Service Department participated for a second year in the
, which was developed by PBH to
promote the consumption of fruits and vegetables while providing nutrition education
and awareness of the current obesity epidemic. Food service launched the “Specialty
Entrée Salads” and “Mix It Up!!!” advertising campaign in 51 middle and high
schools. Data collected over a five-month period indicated that students consumed
Health Foundation (PBH) in Monterey, California on
Award in the area of
Foodservice Industry
. The 5 A Day National Excellence
Award is given to businesses that educate America through the
Eat Your
Colors Every Day Salad Options Pilot Project
Steve Bonino, Assistant Food Service
97,973 salads in 36 serving days. The total daily meal participation increased by an
Director, Palm Beach County School
average of 13,000 meals per month during the same five-month period.
Food Service Department, accepts the
Palm Beach County School Food Service has become a strong advocate in the
PBH National Excellence Award in
Monterey, California.
Surgeon General’s “Call to Action” to fight obesity in America’s children.
A childhood memory reminds us that
Helping Children is the Most Important Thing We Do
T
he refrigerator at home held nothing more than powdered milk, a few slices of
cheese, and catsup. If dinner happened to include meat, a serving size would be shared among
six people. You always went to school hungry.
When you’re hungry, really hungry, your stomach hurts, your body shakes, your head and
eyes ache, your mouth is dry, and you feel somehow dull and numb. You also feel frightened,
embarrassed, and humiliated. As you and your peers become older, you are forced to deal
with the looks and comments. At the same time, you forcibly attempt to hide your feelings
from your mother so she won’t feel sad. For as long as you live, you never forget this feel-
ing. It takes over your whole person; it becomes a part of you.
As a child, I was not aware if I ever had the benefit of the National School Lunch Program. But
I can still see the cafeteria ladies behind the counter in their white uniforms secretly handing me a bologna
sandwich and milk! What wonderful people!
So many caring people are behind this program. People like you. Invisible but very real people...dedicated,
passionate, loving.
It is difficult to put into words the gratitude I feel for you. Thank you from me as a child. Thank you from all
the children past and present. I want you to understand and know that all your hard work, your dedication, your
time, and your caring mean everything that is right in this world. You are like an angel, not always seen but
always there.
From the deepest part of my heart and soul, thank you!
—Written by a Pennsylvania Department of Education employee
in tribute to a retiring colleague
Florida Spotlight
4
SMI
Future issues will contain additional information
about SMI, the state agency’s role in the SMI process,
the school district’s role in the SMI process, and how
sponsors of Child Nutrition Programs can succeed in
meeting SMI mandates and contribute to improving
the overall health of our nation’s children.
Q: How will I know that an SMI review is scheduled for my
district?
A:
Every May, announcement letters are sent to those sponsors
selected to be reviewed during the upcoming school year.
Both the district superintendent and the food service director
will be notified of the upcoming SMI review.
Q: If I know that I am selected for a review, how can I
prepare?
A:
This September, FNM will offer a training session for district
superintendents and school food service directors of sponsors
that are going to be reviewed in the 2004–2005 school year.
This training will provide more detailed information on
how to prepare for an SMI review, correctly use production
records, utilize Child Nutrition labels versus Nutrition Facts
labels, and assess if meals planned are meeting the nutrient
standards and Dietary Guidelines.
Q What are the nutrients measured during an SMI review?
A:
Age appropriate calories, total fat, saturated fat, protein, cal
cium, iron, and vitamins A and C are analyzed during an SMI
review. It is important to note that the nutrient standards for
calories, protein, calcium, iron, and vitamins A and C are mini
mums, while the nutrient standards for the percentage of calo
ries from total fat and saturated fat are maximums and should
comply with <30% of calories coming from total fat and
<10% of total calories coming from saturated fat.
In addition, the sodium, carbohydrate, cholesterol, and dietary
fiber content of planned menus are determined, but no compli
ance standard has yet been established. USDA recognizes that
the nutrients measured by SMI do not include all of the nutri
ents for which RDAs have been established. The above nutri
ents are found in foods which also contain many other
essential nutrients. Therefore, monitoring only the nutrients
above should still ensure that a child’s overall nutrient needs
are met.
Q: What are the resources at the Florida Department of
Education that can be helpful in implementing the SMI?
A:
The Food and Nutrition Resource Center has a variety of
resources and training materials, including:
?
Healthy School Meals Training Manual
?
Culinary Techniques for Healthy School Meals
?
Choice Plus
?
A Toolkit for Healthy School Meals
SMI
Q&A
?
Assisted NuMenus Guidance
?
A Menu Planner for Healthy School Meals
?
School Meals Initiative Guidance
?
Changing the Scene
Please visit www.firn.edu/doe/fnm to locate additional materi
als and download forms.
Q: What are the SMI review goals and procedures?
A:
The goals of the SMI nutrition review are to:
?
Determine the level of compliance with nutrition require-
ments/standards.
?
Assist sponsors in developing a plan to continue progress
towards compliance with the nutrition standards.
?
Provide the appropriate level of technical assistance
indicated by the plan.
?
Follow-up, as needed, to monitor progress with the terms
of the plan.
The procedure for reviews varies based on the meal
planning options chosen by the sponsor. If a sponsor uses
the Nutrient Based System, FNM will review the nutrient
analysis completed by the sponsor and how it was con
ducted, including checking source documents. If the
sponsor is on the Food Based System, FNM actually
conducts a nutrient analysis using menus, production
records, recipes, and product nutrient information
provided by the sponsor.
After the nutrient analysis review is complete, an onsite
review is conducted at a select number of sites. Onsite
visits allow for inspection of the production and service
areas, observation of meal service, and validation that the
meals planned are consistent with what is prepared and
served. The onsite review also allows for observation of
the presentation and acceptance of the meal by students.
—Martha Brown
FNM Staff
Florida Spotlight
5
Department of Agriculture and Consumer Services( DOACS)
U
nforeseen situations can and do
occur in school food service opera
tions that could compromise food safety
and the ability to function normally. Dis
ruptions from natural disasters (floods,
hurricanes, tornados,
fires, etc.) can last less
than 24 hours or may
cause problems to a
community for days or
weeks. Other disrup
tions (electrical or gas
outage, kitchen fire,
water line break, food
contamination, etc.)
may limit their effects
to only the school food service opera
tions and not to the community at large.
Whether the impact lasts for one hour or
longer, food safety is a priority.
In the event of any emergency, food
service personnel should ensure their
families are protected and follow the ad
vice of state and local officials. In order
for food service personnel to help in di
saster support activities, they need to
have implemented their own personal
“family/home” disaster preparedness
plan prior to arrival at the school or shel
ter area. This allows emergency re
sponders peace of
mind knowing their
home and families are
protected.
School food service
operations should have
an
Emergency Disas-
ter Preparedness Plan
that has been tested
and distributed to ap
propriate staff and that
details how to deal
with the critical peri
ods of time related to a disaster/emer-
gency. Don’t wait until the disaster hits
to “try to figure it out.” Planning is es
sential prior to and after such an event.
The following planning considerations
give a broad view of issues that should
be considered during the development
and implementation of a school’s
Emer-
gency Disaster Preparedness Plan
and
should not be considered all inclusive.
Prior to an Event
• Ensure that food service personnel
have tested their personal family/home
disaster preparedness plan, made up
dates as needed, and have copies of
their plan easily accessible at home
and work.
• Consider the sheltering of staff’s fam
ily members, “special needs” issues,
pets, and contingency plans in the
event phones are down, busy, or un
available.
• Have a school food service disaster
preparedness plan in place.
• Keep copies of the plan updated
(verify phone numbers annually), vis
ible, and readily accessible for appro
priate staff, preferably in a labeled
container or folder with all related/sup-
port documents included. Be sure to
let those responsible know of its loca
tion.
Related/support documents include:
• Emergency school staff contact list.
• Names, phone numbers (including
cell phones), and addresses.
• When contact should be made.
• Names and numbers for the Ameri
can Red Cross, The Salvation Army,
etc.
• Shelter management responsibilities.
• Map of school facilities with emer
gency areas and their use described
and highlighted (i.e., handicapped
parking and wheel chair use areas,
steps, lunch room, rest rooms and
rest area, etc.).
• Written emergency food menus.
• Check list of all emergency items
needed to sustain the school as a
shelter with location noted.
• Locations of food service facilities
and shelters in the community.
• Review and test the plan regularly.
Plan Ahead
• Maintain a stock of 3-5 days’ worth of
nonperishable commodities.
• Check and rotate stock at least once a
year.
• Maintain supply of non-food items
(paper goods, cups, etc.).
• Determine staffing needs and duties.
• Train staff and maintain backups.
• Assign job duties.
• Plan menus. Be sure to include special
needs.
• Determine equipment needs.
• Determine who has security access
rights and keys to doors and buildings.
• Assign responsibilities for taking and
monitoring food.
• List the names of the local ice and wa
ter vendors, as well as availability and
delivery times.
• Determine availability of portable
?
generator(s).
?
• Maintain supplies of coffee and tea.
• Consider trash, its location, and how
excess will be handled.
• Practice, practice, and practice.
After an Event
• Review your personal family/home
procedures with family members and
update as appropriate.
• Review the procedures of your
Emer-
gency Disaster Preparedness Plan
.
• Analyze responses.
• Identify what went right (What
?
worked?).
?
• Identify what went wrong (What needs
to be adjusted, revised, or changed?).
• Start getting ready for “the next time.”
• And continue practicing.
continued on next page
Florida Spotlight
6
Summer Food Service Program (SFSP)
S
ummertime seems to creep up on us,
and then….it’s here…and then…it’s
gone! Where did it go? As many of our
summer sponsors know, the Summer Food
Service Program is like a whirlwind—a
crazy, fast-paced adventure.
Sponsors carefully select site locations,
hire staff, plan menus, and organize activi
ties. Myriad details get attention before the
first child walks through the door.
FNM is busy too. For Summer 2004, we
conducted annual training in March and
April, introduced new SFSP staff, and
broke in the new on-line application sys
tem. As a result of outreach efforts, we
added 22 new sponsors, 11 of which are
new Seamless Summer Sponsors.
It’s a lot of work for a program that ap
pears to end just when you think you’ve
got a handle on it!
No amount of recognition can begin to
thank all of you who work so willingly to
provide healthy summer meals for
DOACS
continued from page 6
The National Food Service Manage
ment Institute, through a cooperative
agreement with the United States De
partment of Agriculture, Food and Nu
trition Service, developed a guide for
the School Food Service Operation
called the
Emergency Readiness Plan
.
If you do not have a copy of the guide
and associated forms, visit http://
www.nfsmi.org/Education/
resourceindex.html. Copies are also
available from the Food and Nutrition
Resource Center (1-800-504-6609).
Remember, when a disruption occurs
in food service operations, a personal
family/home disaster preparedness plan
is your first priority. Then your imple
mentation of an emergency readiness
plan can ensure the health and safety of
customers and employees. With the
above information, you will gain an in
sight into the need for such a plan and
the “How To’s” required to develop it.
—Jim Guerry
DOACS, Bureau of Food Distribution
Florida’s children. Outstanding efforts and
USDA/SERO Summer Sunshine Award
?
performance by SFSP sponsors deserve
and the 2003 Sunshine State Award.
?
recognition.
?
The Florida Department of Education,
?
Food and Nutrition Management, and the
?
USDA South East Regional Office
?
(SERO) congratulate winners of the 2003
?
Winners of the 2003 USDA/SERO
?
Winners of the 2003 USDA/SERO
Winners of the 2003 USDA/SERO
Winners of the 2003 USDA/SERO
Winners of the 2003 USDA/SERO
Summer Sunshine Award
?
Summer Sunshine Award
Summer Sunshine Award
Summer Sunshine Award
Summer Sunshine Award
♦
Dickerson Center, Daytona Beach, Volusia County
?
Child Development Activities
?
♦
Sarasota District Schools
?
Meal Service and Nutrition
?
♦
Orange County Community Action Agency
?
Program Expansion
?
Winners of the 2003 Sunshine State Award
?
♦
Best New Sponsor
?
Winners of the 2003 Sunshine State Awa
Winners of the 2003 Sunshine State Awa
Winners of the 2003 Sunshine State Awa
Winners of the 2003 Sunshine State Awa
• Charlotte Regional Christian
• True Vine Ministry
• First Born Church of the Living God
♦
Most Growth, Seamless Sponsors
• Dixie District Schools
• Osceola District Schools
• Glades County School Board
♦
Most Growth, SFAs
• Bay District Schools
• Food Service of Okeechobee County
• Sarasota District Schools
♦
Most Growth, Small Sponsors (less than 25 sites)
• FCC Jacksonville
• Pasco County Boys & Girls Club
• F.I.U. Pre-Collegiate
• Alachua County YMCA
• Santa Fe Community College
♦
Most Growth, Medium Sponsors (less than 100 sites)
• Pinellas County Department of Social Services
• Palm Beach County Board of County Commissioners
♦
Most Growth, Large Sponsors (more than 100 sites)
• Orange County Community Action
• Miami Dade Community Action
Criteria for the 2004 USDA Summer Food Service Award will be distributed in late
July. We want to hear about the exciting things you are doing.
— Tammy Bouthillier
FNM Staff
Florida Spotlight
7
What’s New in the Resource Center
Big As Life: Obesity in America
. A
video on causes and health implica
tions of obesity in America.
[Order #: 2401]
Health, Wellness, and Physical Fit-
ness
. An activity book (5-8) on fitness,
nutrition, overall health, safety, and
first aid. [Order #: 2413]
activities that explore the link among
healthy choices, food safety, and fit
ness. [Order #: 2456]
School Foods Tool Kit : A Guide to
Improving School Foods and Bever-
ages
. A manual to help parents, health
?
Childhood Obesity: Breaking the
High Time for Low Fat: A Course
professionals, community groups,
Cycle Educator’s Tool Kit
. Three
for School Food Service Managers
.
teachers, and school administrators to
videos and program materials for
A training manual covers nutrition,
improve the nutritional quality of the
teaching healthy choices.
change and marketing, growth, fats
meals. [Order #: 2424]
[Order #: 2422]
and oils, and food presentation.
[Order #: 2450]
Snack Smart, Move More
. A manual
Choosing Snacks and Fast Foods:
created as a component of a statewide
Life in the Fast Lane
. Lesson plans
Hungry Red Planet: Adventures in
nutrition education initiative to reduce
(6-12) teach healthy snacks and fast
Space and Good Nutrition
. A video
obesity. Lesson plans and activities for
foods. [Order #: 2390]
game puts students in charge of Mars.
all ages cover the Food Guide Pyra-
Developed by health education profes-
mid, dietary guidelines, nutrients, and
?
College Nutrition Handouts
. Nutri-
sionals. [Order #: 2403]
more. [Order #: 2457]
tion resources specifically for college
students. [Order #: 2397]
Kitchen Safety Transparencies.
Florida Spotlight on Child Nutrition
is published by
Tips on preventing burns, cuts, strains,
Food and Nutrition Management
?
Eating on the Run
. PowerPoint pre-
and chemical accidents.
sentation on healthy eating in a hurry.
[Order #: 2455]
Florida Department of Education
325 West Gaines Street, Suite 1032
[Order #: 2398]
Tallahassee, FL 32399-0400
850.245.9289
Power of Choice: Helping Youth
Go Outside! Over 130 Activities for
Make Healthy Eating and Fitness
Website: http://www.fldoe.org
Dorma Seago, Editor
Outdoor Adventures
. Simple and
Decisions
. A manual and CD ROM
Dorma.Seago@fldoe.org
fun outdoor activities. [Order #: 2414]
involves young teens in interactive
Reprints are permitted. Please credit the source.
Submissions are subject to editing for space and clarity.
Food and Nutrition Management
Florida Department of Education
1032 Turlington Building
325 West Gaines Street
Tallahassee, FL 32399-0400
Florida Spotlight
8
