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Del Monte Foodservice and Nutrient Guide
EDUCATIONAL MATERIALS vitamin A. Ingredients for each product are listed after the nutrient data along with diabetic exchanges (not the latest version). Items are cross-referenced by meal category for both regular and modified versions. Also included are heating and serving instructions and specifications for some of the products.
Discover Kansas Foods, Dray, J., 1987. From Kansas State University, Cooperative Extension Service, Manhattan, KS 66506, leader's manual, 39 pp. , members manual, 10 pp.
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Cooking for Plenty, National Heart Foundation of Australia, 1987. From National Heart Foundation of Australia National Office, P.O. Box 2, Woden, A.C.T. 2606, Australia, 163 pp., softcover. This is a quantity cookbook developed to help foodservice operations in Australia implement the National Heart Foundation's Dietary Guidelines, which are very similar to the Dietary Guidelines for Americans. Ingredients are presented in metric weights for 10, 25, and 50 servings. Menu planning and recipe modification suggestions are also included. Most dietitians and trained chefs should be able to easily adapt these recipes for use in the United States and Canada. Cooking With Ken, vol. 2, Meredith, K., 1986. From Southern Ocean County Hospital, 1140 West Bay Ave., Manahawkin, NJ 08050, 25 pp., stapled. Here are a series of low-fat, low-salt, and low-cholesterol recipes created by a hospital chef. The recipes are written for cooking at home. No nutrient information is provided, but the introduction gives tips for healthy shopping and suggestions for making low-fat recipe substitutions. Del Monte Foodservice and Nutrient Guide, 1986. From Del Monte Foodservice, Box 3575, San Francisco, CA 94119, softcover, 15 pp., free. This booklet provides a detailed guide to Del Monte products. Section one, "Nutrient Content," reports food composition data for calories, protein, carbohydrate, fat, sodium, and potassium, and the percentage of the U. S. RDAs for protein, vitamin A, vitamin C, thiamin, riboflavin, niacin, calcium, iron, phosphorus, magn'1sium, zinc, and copper. Fruits, vegetables, and beverages are analyzed in this section. A second section, "Nutrient Notes," discusses the RDAs and describes food sources and functions of specific nutrients. Foodservice workers will find section three, "The Product Reference Guide," quite useful as it provides grading, shipping, and serving information. 266
JOURNAL OF NUTRITION EDUCATION
Hr'UOd.
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4-H members learn to apply the principles of the Dietary Guidelines through cooking and food experiences in this tenunit curriculum. The program is targeted to nine year olds. Learning objectives, pre-meeting preparation, and the meeting agenda for each unit are thoroughly explained in the leader's guide. The participant's manual has notes, recipes, and other activities related to each of the lessons. These are attractive materials-both the leader's guide and the participant's manual are well-organized and use color graphics to illustrate each lesson. The recipes are healthy, creative, easy to prepare, and very suitable for family meals. Food for Your Health: Our approach to hospital cuisine. From Food & Nutrition Services, Rapides General Hospital, Rapides Regional Medical Center, Rapides, LA, menu booklet, 8 pp. This 7-day cycle menu features the hospital's "wellness favorites." It contains a variety of low-fat, fiber-rich, and low-sodium foods for patients to choose from. The Healthwise Quantity Cookbook, San Mateo County Senior Nutrition Program, 1987. From Area Agency on Aging, 617 Hamilton St., Redwood City, CA 94063, 103 pp., softcover, spiralbound, $12. Developed by the Senior Tested Institutional Healthy Recipes (STIHR) project, this cookbook applies the Dietary Guidelines to quantity cooking for senior feeding programs. A four-page chart, which provides tips for modifying recipes to meet the Dietary Guidelines,
suggests trimming fat, using whole grains, taming the "sugar dragon," and shaking the salt habit. The book contains 65 recipes, each of which is portioned for 50 servings. It could be used in a wide variety of foodservice settings including senior feeding sites, school food service, and employee cafeterias. Some of the more interesting recipes include turkey chili (using ground turkey) and low-fat gingerbread (using tofu). Heart to Heart: A manual on nutrition counseling for the reduction of cardiovascular disease risk factors, Raab, C., and]. Tillotson, eds., 1983. From Public Inquiries and Reports Branch, Box HH, National Heart, Lung, and Blood Institute, Bldg. 31, Rm 4A21, Bethesda, MD 20205, 120 pp., softcover, single copy free. The manual, an updated version of a 1978 publication of the Department of Health and Human Services, was developed in conjunction with the American Heart Association to provide nutritionists, dietitians, and other health educators with skills and information to help clients implement "heart-healthy" dietary changes. The manual features excellent worksheets, including forms for nutrition assessment and monitoring, a checklist for adherence potential, and a competency checklist for nutrition counselors. This well-organized, comprehensive, manual will be a valuable resource for practicing nutrition counselors and health educators, and it can also be a valuable training tool for students . (Condensed from a review in JNE 17[1] :31.) Healthy Heart Noontime Cafeteria Program Kit, Medical Care Affiliates/Health Promotion Affiliates, 1988. From MCAI HP A, One Boylston Plaza, Boston, MA 02199, $150 per kit. This kit was developed by registered dietitians to help cafeteria managers and VOLUME 20 NUMBER 5 1988
Discover Kansas Foods, Dray, J., 1987. From Kansas State University, Cooperative Extension Service, Manhattan, KS 66506, leader's manual, 39 pp. , members manual, 10 pp.
1.EAnER S \{",,"VAL 1~u.lY~~'
Cooking for Plenty, National Heart Foundation of Australia, 1987. From National Heart Foundation of Australia National Office, P.O. Box 2, Woden, A.C.T. 2606, Australia, 163 pp., softcover. This is a quantity cookbook developed to help foodservice operations in Australia implement the National Heart Foundation's Dietary Guidelines, which are very similar to the Dietary Guidelines for Americans. Ingredients are presented in metric weights for 10, 25, and 50 servings. Menu planning and recipe modification suggestions are also included. Most dietitians and trained chefs should be able to easily adapt these recipes for use in the United States and Canada. Cooking With Ken, vol. 2, Meredith, K., 1986. From Southern Ocean County Hospital, 1140 West Bay Ave., Manahawkin, NJ 08050, 25 pp., stapled. Here are a series of low-fat, low-salt, and low-cholesterol recipes created by a hospital chef. The recipes are written for cooking at home. No nutrient information is provided, but the introduction gives tips for healthy shopping and suggestions for making low-fat recipe substitutions. Del Monte Foodservice and Nutrient Guide, 1986. From Del Monte Foodservice, Box 3575, San Francisco, CA 94119, softcover, 15 pp., free. This booklet provides a detailed guide to Del Monte products. Section one, "Nutrient Content," reports food composition data for calories, protein, carbohydrate, fat, sodium, and potassium, and the percentage of the U. S. RDAs for protein, vitamin A, vitamin C, thiamin, riboflavin, niacin, calcium, iron, phosphorus, magn'1sium, zinc, and copper. Fruits, vegetables, and beverages are analyzed in this section. A second section, "Nutrient Notes," discusses the RDAs and describes food sources and functions of specific nutrients. Foodservice workers will find section three, "The Product Reference Guide," quite useful as it provides grading, shipping, and serving information. 266
JOURNAL OF NUTRITION EDUCATION
Hr'UOd.
"-U,tI,,,,,,r/\,'lt"f'n,
4-H members learn to apply the principles of the Dietary Guidelines through cooking and food experiences in this tenunit curriculum. The program is targeted to nine year olds. Learning objectives, pre-meeting preparation, and the meeting agenda for each unit are thoroughly explained in the leader's guide. The participant's manual has notes, recipes, and other activities related to each of the lessons. These are attractive materials-both the leader's guide and the participant's manual are well-organized and use color graphics to illustrate each lesson. The recipes are healthy, creative, easy to prepare, and very suitable for family meals. Food for Your Health: Our approach to hospital cuisine. From Food & Nutrition Services, Rapides General Hospital, Rapides Regional Medical Center, Rapides, LA, menu booklet, 8 pp. This 7-day cycle menu features the hospital's "wellness favorites." It contains a variety of low-fat, fiber-rich, and low-sodium foods for patients to choose from. The Healthwise Quantity Cookbook, San Mateo County Senior Nutrition Program, 1987. From Area Agency on Aging, 617 Hamilton St., Redwood City, CA 94063, 103 pp., softcover, spiralbound, $12. Developed by the Senior Tested Institutional Healthy Recipes (STIHR) project, this cookbook applies the Dietary Guidelines to quantity cooking for senior feeding programs. A four-page chart, which provides tips for modifying recipes to meet the Dietary Guidelines,
suggests trimming fat, using whole grains, taming the "sugar dragon," and shaking the salt habit. The book contains 65 recipes, each of which is portioned for 50 servings. It could be used in a wide variety of foodservice settings including senior feeding sites, school food service, and employee cafeterias. Some of the more interesting recipes include turkey chili (using ground turkey) and low-fat gingerbread (using tofu). Heart to Heart: A manual on nutrition counseling for the reduction of cardiovascular disease risk factors, Raab, C., and]. Tillotson, eds., 1983. From Public Inquiries and Reports Branch, Box HH, National Heart, Lung, and Blood Institute, Bldg. 31, Rm 4A21, Bethesda, MD 20205, 120 pp., softcover, single copy free. The manual, an updated version of a 1978 publication of the Department of Health and Human Services, was developed in conjunction with the American Heart Association to provide nutritionists, dietitians, and other health educators with skills and information to help clients implement "heart-healthy" dietary changes. The manual features excellent worksheets, including forms for nutrition assessment and monitoring, a checklist for adherence potential, and a competency checklist for nutrition counselors. This well-organized, comprehensive, manual will be a valuable resource for practicing nutrition counselors and health educators, and it can also be a valuable training tool for students . (Condensed from a review in JNE 17[1] :31.) Healthy Heart Noontime Cafeteria Program Kit, Medical Care Affiliates/Health Promotion Affiliates, 1988. From MCAI HP A, One Boylston Plaza, Boston, MA 02199, $150 per kit. This kit was developed by registered dietitians to help cafeteria managers and VOLUME 20 NUMBER 5 1988