**Accessibility InfoFood and Nutrition Resource Guide for Homeless Shelters, Soup Kitchens, and Food Banks**
****TABLE OF CONTENTS****
Acknowledgments
Introduction
Section I:  Educational Materials for Clients
General
Pregnancy
Breastfeeding
Infant Feeding
Feeding the Young Child
Elderly
Meal Planning and Food Buying
Food Safety and Sanitation
Section II:  Resources for Staff and Volunteers
Contacts for Assistance
Food Guide Pyramid:  A Guide to Daily Food Choices
Food and Nutrition Fun For Children
Nutrition and Your Health: Dietary Guidelines for Americans
Pyramid Power Food Drive
Sources of Free or Low-Cost Food and Nutrition Materials
Minority Health Resource  Pocket Guide

 A Citizen's Guide to Food Recovery
 Institute for Family Living
**Acknowledgment is given to the following reviewers:   Vernice Christian, M.P.H., R.D., Nutrition Information Specialist Food and Nutrition Information Center 
 Mary C. Doherty, R.D., Food Service Educator National Food Service Management Institute
**INTRODUCTION  This*Resource Guide* contains food and nutrition educational materials for staff and volunteers working in homeless shelters, soup kitchens, food banks, and other related facilities.  This *Resource Guide* also contains materials that can be used by clients.   This guide is divided into two sections:  1) EDUCATIONAL MATERIALS FOR CLIENTS, and 2) RESOURCES FOR STAFF AND VOLUNTEERS.  Topics include general nutrition, pregnancy and breastfeeding, infant feeding, feeding the young child, elderly menu planning and food buying, and food safety and sanitation.  All materials listed in the*Resource Guide* are available from the source listed.  Contact the source to order copies of free materials or to purchase items.    Print materials were assessed for reading level using the WordPerfect 6.1 software program.  The Flesch-Kincaid readability formula is used in this software program.   The Food and Nutrition Information Center (FNIC) of the National Agricultural Library prepared this guide as part of a partnership with the Food and Consumer Service (FCS) of the United States Department of Agriculture (USDA).  Inclusion of an organization in this*Resource Guide* does not indicate endorsement by the USDA,  nor does the USDA ensure the accuracy of all information provided by these organizations.    If you are aware of additional materials that would be useful for future updates, please send them to us or contact us at:	
		Food and Nutrition Information Center  				National Agricultural Library  				Agricultural Research Service  				U.S. Department of Agriculture  				10301 Baltimore Avenue, Room 304  				Beltsville, MD 20705-2351  				(301) 504-5719  				Fax: (301) 504-6409  				TTY: (301) 504-6856  				E-mail:  http://www.nal.usda.gov/fnic/fniccomments.html  				Web site: http://www.nal.usda.gov/fnic**SECTION I:****EDUCATIONAL MATERIALS   FOR CLIENTS****GENERAL **Bone Up on Calcium**  Format:	Single sheet, 1992  Source:	Maine State WIC Program  		Dept. of Human Services  		State House Station #11  		Augusta, ME 04333  		(207) 287-5341  		Fax:  (207) 287-5355  Reading Level:	5th grade  Language:****English  Summary:	Provides examples of foods high in calcium and makes suggestions for use.**Daily Food Guide - The New Mother**Format:	Single sheet, 1994  Source:	Indiana WIC Program  		Indiana State Department of Health  		2 North Meridian Street, Suite 700  		Indianapolis, IN 46204  		(317) 233-5600  		Fax:  (317) 233-5609  Reading Level:	5th grade	  Language:	English  Summary:	This handout lists the food groups, serving sizes, and recommended number of servings per day for new mothers.  Includes a list of foods rich in Vitamins A and C, and folic acid.**Eating Healthy Without Cooking******Format:****Handout, 1995****Source:****Central District Health Department****	Attn: WIC Coordinator  		707 Armstrong Place  		Boise, ID 83709  		(208) 375-5211  		Fax:  (208) 327-8500 ****Reading Level:****7th grade****Language:****English****Summary:****Provides eating tips from the five food groups, without cooking.**Food Bag Bulletin News About Special Diets For Food Banks**  Format:	Newsletter, 1994   Source:	Washington State University Cooperative Extension  		Attn: Nutrition Specialist          	  		7612 Pioneer Way East  		Puyallup, WA 98371  		(206) 840-4553  		Fax:  (206) 840-4669  Reading Level:	7th grade  Language:	English  Summary:	This newsletter contains information about "no-cook" food bags.  		 Includes a list of foods for people without cooking facilities. **Good Nutrition for People with HIV**Format:	Brochure, 1996 (Item #38133)****Source:	Channing L. Bete Co., Inc.  		200 State Road  		South Deerfield, MA 01373-0200  		(800) 628-7733  		Fax:  (413) 665-2671  Reading Level:	6th grade  Language:	English  Summary:	This easy-to-read booklet reviews nutritional concerns, managing HIV symptoms, food safety issues in the kitchen, and how to build a support network.**Iron******Format:****Brochure, 1995****Source:	Utah WIC Program  	288 North 1460 West  	Box 144470   	Salt Lake City, UT 84114-4470  	(801) 538-6960  	Fax:  (801) 538-6729****Reading Level:	6th grade****Language:****English, Spanish****Summary:****One page information sheet contains pictures of high iron foods plus good sources of Vitamin C.**Living Well with HIV and AIDS: A Guide to Healthy Eating**Format:	Brochure, 1993  Source:	The American Dietetic Association  	216 W. Jackson Blvd.  	Chicago, IL 60606-6995  	(800) 877-1600, ext. 5000  	Fax:  (312) 899-4899  Reading Level:	6th grade  Language:	English  Summary:	This booklet is for the patient and the caregiver.  Provides information on healthy eating, including planning meals and snacks, and food safety issues, including proper selection and storage of food.**Nutrition and Your Health: Dietary Guidelines for Americans**  Format:	Booklet, 1995  Source:	U.S. Department of Agriculture  	For ordering:  		Superintendent of Documents  		Consumer Information Center  		Department 378-C  		Pueblo, CO 81009  Reading Level:	12th grade and above  Language:	English  Summary:	The Dietary Guidelines provide advice for healthy Americans age 2 years and over about food choices that promote health and prevent disease.**Save Money on Food**  Format:****Brochure, 1991  Source:	Maine State WIC Program  	Dept. of Human Services  	State House Station #11  	Augusta, ME 04333  	(207) 287-5341  	Fax:  (207) 287-5355  Reading Level:	3rd grade  Language:	English  Summary:	Provides tips on how to save money while shopping for food.**Second Hand Smoke: Poisons in the Air**Format:****Single sheet, 1996****Source:****Missouri Department of Health, Bureau of Nutrition Services and WIC****PO Box 570  	Jefferson City, MO 65102-0570  	(800) 392-8209  	Fax:  (573) 526-1470 ****Reading Level:****9th grade  Language:****English****Summary:****This fact sheet explains the health risks associated with secondhand smoke, especially for children.**Vitamin C******Format:****Brochure, 1995****Source:****Utah WIC Program  	288 North 1460 West  	Box 144470  	Salt Lake City, UT 84114-4470  	(801) 538-6960****Fax:  (801) 538-6729****Reading Level:	10th grade****Language:****English, Spanish****Summary:****One page flyer that answers common questions about Vitamin C and gives food sources. **You Can Protect Your Child From Lead Poisoning**  Format:	Brochure, 199?   Source:	Iowa Department of Public Health  	WIC Nutrition Services  	Lucas State Office Bldg.  	Des Moines, IA 50319-0075  	(515) 281-5787  	Fax:  (515) 281-4958  Reading Level**:**	6th grade  Language:	English  Summary:	This brochure list sources of iron, Vitamin C, and calcium in foods.  Provides suggestions for protection from lead poisoning.**PREGNANCY   About Nutrition and PregnancyFormat:	Booklet, 1993  Source:	Channing L. Bete Co., Inc.  	200 State Road  	South Deerfield, MA 01373-0200  	(800) 628-7733  	(413) 665-7611  	Fax:  (800) 499-6464  Reading Level:	5th grade  Language:	English  Summary:	This easy-to-read booklet reviews the importance of good nutrition, the food groups with serving sizes and recommended number of servings, and tips for healthy eating.**Daily Food Guide - Pregnant Women**Format:	Single sheet, 1994  Source:	Indiana WIC Program  	Indiana Department of Health  	2 North Meridian Street, Suite 700****Indianapolis, IN 46204  	(317) 233-5600****Fax:  (317) 233-5609  Reading Level:	5th grade  Language:	English  Summary:	This single sheets lists the food groups, servings sizes, and recommended number of servings per day for pregnant women.  Includes examples of foods rich in Vitamins A and C, and folic acid.**Eating for Two: Nutrition During Pregnancy**Format:	Brochure, 1994   Source:	For single copies:  		March of Dimes Headquarters  		1275 Mamaroneck Ave  		White Plains, NY 10605  		(914) 997-4750  		Fax:  (914) 997-4763  	For multiple copies:  		March of Dimes Birth Defects Foundation  		P.O. Box 1657  		Wilkes-Barre, PA 18703  		(800) 367-6630  		Fax:  (717) 825-1987****Reading Level:	4th grade  Language:	English, Spanish  Summary:	This brochures reviews the Food Guide Pyramid, the five food groups and examples of good food choices, along with folic acid and appropriate weight gain during pregnancy.**Folic Acid:  Good News for Women and Babies**Format:	Single sheet, 1994  Source:	For single copies:  		March of Dimes Headquarters  		1275 Mamaroneck Ave  		White Plains, NY 10605  		(914) 997-4750  		Fax:  (914) 997-4763	  	For multiple copies:  		March of Dimes Birth Defects Foundation  		P.O. Box 1657  		Wilkes-Barre, PA 18703  		(800) 367-6630  		Fax:  (717) 825-1987  Reading Level:	12th grade and above  Language:	English, Spanish  Summary:	This single sheet defines folic acid, explains why it is important for pregnant women, and how much is needed per day.**Having a Baby? You Need More Iron**Format:	Brochure, 1992 (English); 1994 (Spanish)  Source:	Maternal and Infant Health  	Philadelphia Dept. Of  Public Health  	500 South Broad Street, Second Floor  	Philadelphia, PA 19146  	(215) 685-6825  	Fax:  (215) 685-6806  Reading Level:	5th grade  Language:	English, Spanish  Summary:	Lists foods high in iron and briefly describes why iron is needed.	**Healthy Foods, Healthy Baby**Format:	Booklet, 1990  Source:	Philadelphia Department of Public Health  	Office of Maternal & Child Health	  	500 South Broad Street, Second Floor  	Philadelphia, PA 19146  	(215) 685-6825  	Fax:  (215) 685-6806****Reading Level:	5th grade  Language:	English, Spanish  Summary:	This booklet for pregnant teens follows two pregnant teens through their pregnancies.  Provides healthy tips.   **Healthy Mom, Healthy Baby**Format:	Brochure, 1995  Source:	Allegheny County Health Department  	Investment Building, 1st Floor  	235 Fourth Avenue  	Pittsburgh, PA 15222  	(412) 350-5800  	Fax:  (412) 350-4424****Reading Level:	5th grade	  Language:	English  Summary:	This easy-to-read brochure reviews the harmful effects of using tobacco, alcohol, and street drugs during pregnancy.**What to Eat When You are Pregnant**  Format:	Brochure, 1995  Source:	Utah WIC Program  	288 North 1460 West  	Box 144470  	Salt Lake City, UT 84114-4470  	(801) 538-6960  	Fax:  (801) 538-6729  Reading Level:****9th grade  Language:	English  Summary:****Provides examples of  serving sizes and foods from each of the five food groups.  Discusses weight gain during pregnancy.**BREASTFEEDING  Breastfeeding Pocketcards**Format:	Card, 1993  Source:	Missouri Department of Health, Bureau Nutrition Services & WIC  	P.O. Box 570  	Jefferson City, MO 65102-0570  	(573) 751-6204  	(800) 392-8209  	Fax:  (573) 526-1470****Reading Level:	11th grade  Language:	English, Spanish  Summary:	This pocketcard describes positioning, suckling assessment, frequency of feedings, breast care, signs of adequate breastmilk intake, growth spurts, maternal self care, and community support.**Breastfeeding:  A Special Gift for Your Baby**Format:	Booklet, 1996  Source:	Missouri Department of Health, Bureau of Nutrition Services & WIC  	P.O. Box 570  	Jefferson City, MO 65102-0570  	(573) 751-6204  	(800) 392-8209  	Fax:  (573) 526-1470  Reading Level:	6th grade  Language:	English  Summary:	This booklet answers some common questions about breastfeeding, reviews breastfeeding basics, and expressing and storing breastmilk. **Daily Food Guide - Breastfeeding Women**Format:	Single sheet, 1994  Source:	Indiana WIC Program  	Indiana State Department of Health  	2 North Meridian Street, Suite 700  	Indianapolis, IN 46204  	(317) 233-5600  	Fax:  (317) 233-5609  Reading Level:	5th grade  Language:	English  Summary:	This single sheet lists the food groups, serving sizes, and recommended number of servings per day for breastfeeding women.  Includes lists of foods rich in Vitamins A and C, and folic acid.**I'm Breastfeeding, What Should I Eat?**  Format:	Booklet, 1995  Source:	Utah WIC Program  	288 North 1460 West  	Box 144470  	Salt Lake City, UT 84114-4470  	(801) 538-6960  	Fax:  (801) 538-6729  Reading Level:	5th grade  Language:****English  Summary:	Reviews healthy eating for the breastfeeding women.  Includes questions about maintaining milk supply, fluids, and serving sizes from each of the food groups.******INFANT FEEDING**Beverages for Baby**  Format:	Brochure, 1994  Source:	WIC Program	  	Allegheny County Health Department  	Investment Building, 1st Floor  	235 Fourth Avenue  	Pittsburgh, PA 15222  	(412) 350-5800  	Fax:  (412) 350-4424  Reading Level:	10th grade  Summary:	Describes beverages appropriate to give babies between feedings, from 6 months to one year, and what to give to a sick baby.**Feeding Cereal to Infants**  Format:	Single sheet, 1992  Source:	Northland Office  	WIC Program  	307 First St., South  	Virginia, MN 55792-2696  	(218) 749-0604  	Fax:  (218) 749-0601  Reading Level:	5th grade  Language:****English  Summary:	One page sheet describing when and how to feed baby cereal.**Finger Foods**  Format:	Single sheet, 1992  Source:	Lake County Health Dept.  	WIC Program  	2303 Dodge Ave  	Waukegan, IL 60085  	(847) 360-6781  	Fax:  (847) 360-2921  Reading Level:	N/A - list of foods  Language:	English, Spanish  Summary:	Lists finger foods to offer children ages 6-15 months.  English is on one side, Spanish on the other.**Food for _________ First Year**  Format:****Brochure, 1993  Source:	Maine State WIC Program  	Dept. of Human Services  	State House Station #11  	Augusta, ME 04333  	(207) 287-5341  	Fax:  (207) 287-5355****Reading Level:****8th grade  Language:****English****Summary:	Describes appropriate feeding for birth to 4 months, 4-6 months, 6-9 months, and 9-12 months.**First Foods for Your Baby Birth to 6 Months**  Format:****Brochure, 1993****Source:	Pennsylvania Dept. of Health  	WIC Program  	P.O. Box 90, Room 604, Health and Welfare Bldg.  	Harrisburg, PA 17108-0090  	(717) 783-1289  	Fax:  (717) 772-0323****Reading Level:	6th grade  Language:****English  Summary:****Describes appropriate feeding for babies birth to 6 months.  Includes how to prepare infant cereal and baby safety tips.**Foods for Your Baby 7 to 12 Months**  Format:****Brochure, 1993  Source:	Pennsylvania Dept. of Health  	WIC Program  	P. O. Box 90, Room 604, Health and Welfare Bldg.  	Harrisburg, PA 17108-0090  	(717) 783-1289  	Fax:  (717) 772-0323	  Reading Level:	5th grade  Language:	English  Summary:	Describes appropriate feeding for baby ages 7 to 12 months.  Includes tips for weaning baby from the bottle.**Tips for Healthy Teeth**  Format:	Single sheet, 1992  Source:****Maine State WIC Program  	Dept. of Human Services  	State House Station #11  	Augusta, ME 04333  	(207) 287-5341  	Fax:  (207) 287-5355    Reading Level:	4th grade  Language:	English  Summary:****This one page sheet covers tips for cleaning and maintaining healthy teeth.**FEEDING THE YOUNG CHILD**Building Good Food Habits: Nutrition for Children 1-10**  Format:	Brochure, 1993  Source:	Iowa Dept. of Public Health  	WIC Nutrition Services  	Lucas State Office Bldg.  	Des Moines, IA 50319-0075  	(515) 291-5787  Reading Level:	4th grade  Language:	English  Summary:****This brochure has a feeding guide with examples of foods from each food group, including recommended servings.  Provides tips for good eating habits.**Lead: Nutrition Facts for Children (#131)**  Format:	Brochure, 1993  Source:	Massachusetts WIC Program  	Dept. of Public Health  	250 Washington Street  	Boston, MA 02108  	(617) 624-6000  	Fax:  (617) 624-6179  Reading Level:	5th grade  Language:	English  Summary:****This brochures discusses exposure to lead, harmful effects of lead poisoning, foods rich in iron and calcium and tips to protect the young child from lead poisoning.**Tips for Feeding Young Children Ages 1-2**Format:	Brochure, 1995  Source:	Allegheny County Health Department  	Investment Building, 1st Floor  	235 Fourth Avenue  	Pittsburgh, PA 15222  	(412) 350-5800  	Fax:  (412) 350-4424****Reading Level:****7th grade  Language:****English  Summary:	Provides tips for mealtimes, portion sizes, and good eating habits.**Tips for Feeding Young Children Ages 2-5**  Format:	Brochure, 1995  Source:	Allegheny County Health Department  	Investment Building, 1st Floor  	235 Fourth Avenue  	Pittsburgh, PA 15222  	(412) 350-5800  	Fax:  (412) 350-4424  Reading Level:****6th grade  Language:	English  Summary:	Provides tips for feeding children and teaching good eating habits.**ELDERLY  Healthy Eating for a Healthy LifeFormat:	Brochure, 1994 (PF 5238)  Source:	AARP - Fulfillment  	601 E Street, N.W.  	Washington, D.C.  20049  	Fax:  (202) 434-2277  Reading Level:	5th grade  Language:	English  Summary:	This booklet provides information on the basics of good nutrition.  It reviews the Dietary Guidelines for Americans and the Food Guide Pyramid, how to use the new food labels, discusses weight problems, and reviews special dietary concerns.**Using the New Food Label to Choose Healthier Foods**Format:	Brochure, 1994 (Publication #94-2276)  Source:	Food and Drug Administration  	5600 Fishers Lane (HFE-88)  	Rockville, MD 20857  	(800) 532-4440  	Fax:  (301) 443-9057  Reading Level:	9th grade	  Language:	English  Summary:	This brochure, in large print, reviews making healthy food choices using the new food label.**MEAL PLANNING AND FOOD BUYING  Commodity Cooking for Good Health  Format:	Book, 1995  Source:	Food Distribution Program  	550 Kearny Street  	San Francisco, CA 94108-2518  	(415) 705-1342  	Fax:  (415) 705-1364  Reading Level:	9th grade  Language:	English  Summary:	A collection of recipes especially geared for people who receive commodity foods from the Food Distribution Program on Indian Reservations.  Includes recipes analyzed and determined to meet the Dietary Guidelines.  Also provides information on the Food Guide Pyramid and how commodities fit in the structure.**EFNEP: Family Recipes**  Format:	Booklet, 1995  Source:	Expanded Food and Nutrition Education Program (EFNEP)  	University of California Cooperative Extension  	1720 S. Maple Avenue  	Fresno, CA 93702-4516  	(209) 456-7285  	Fax:  (209) 456-7575  Reading Level:****12th grade  Language:	English  Summary:	The Expanded Food and Nutrition Education Program (EFNEP) provides free nutrition instruction to low-income families.  This booklet contains recipes used in Fresno County EFNEP and an explanation of the food label nutrition facts.**Make Your Food Dollars Count Series**(Program Aid No. 1385 Enjoy Fruits; Program Aid No. 1386 Enjoy Vegetables; Program Aid No. 1387 Enjoy Legumes; Program Aid No. 1388)  Format:	Brochures, 1986  Source:	U.S. Department of Agriculture  	Food and Consumer Service  	3101 Park Center Drive, 8th Floor  	Public Affairs Division  	Alexandria, VA 22302  	(703) 305-2692  	Fax:  (703) 305-2196  Reading Level:****5th grade  Language:	English, Spanish  Summary:	These pamplets have large print, with pictures, with information about healthy eating, including recipes and money-saving ideas.**Making a Pyramid Shopping List**Format:	Brochure, 199?  Source:	Expanded Food and Nutrition Education Program (EFNEP)  	Cooperative Extension Service  	University of Hawaii at Manoa  	3050 Maile Way  	Honolulu, HI 96822  	(808) 956-8161  Reading Level:	5th grade	  Language:	English  Summary:	This brochure has an empty Food Guide Pyramid to be used as a food inventory.  Provides examples of low cost foods that keep well.**Pyramid Power Food Drive**  Format:	Single sheet, 1992  Source:	Pennsylvania Dietetic Association  	(See full-text in Appendix)  Reading Level:****N/A - list of foods  Language:	English  Summary:****This one page handout lists canned and shelf stable foods for each group in the Food Guide Pyramid.**FOOD SAFETY AND SANITATION  Keep Your Food Safe  Format:	Booklet, 1991  Source:	Food and Drug Administration  	200 C Street, S.W.  	HFS-555  	Washington, D.C.  20204  	Fax:  (202) 401-3532  Reading Level:	3rd grade****Summary:	This booklet teaches about basic food safety principles.  The print is****large****with accompanying color pictures.**A Quick Consumer Guide to Safe Food Handling**Format:	Booklet, 1995 (Home and Garden Bulletin No. 248)  	Food Safety and Inspection Service  	U.S. Department of Agriculture  	Room 1180 South  	1400 Independence Ave, S.W.  	Washington, D.C.  20250  	(800) 535-4555  	Fax:  (202) 720-9063  Reading Level:	11th grade  Language:	English  Summary:	This booklet reviews the steps of proper food handling - including shopping, storing, and preparing food.  A cold storage chart, and cooking temperature chart are included.**A Quick Consumer Guide to Safe Food Handling Labels**Format:	Brochure, 1994 (Home and Garden Bulletin No. 254)  Source:	Food Safety and Inspection Service  	U.S. Department of Agriculture****Room 1180 South  	1400 Independence Ave, S.W.  	Washington, D.C.  20250****(800) 535-4555  	Fax:  (202) 720-9063****Reading Level:	10th grade  Language:	English  Summary:	Reviews the new safe food label, including storing and thawing guidelines, safe handling instructions, spreading bacteria, and handling leftovers.  It also lists cooking temperatures for meat and poultry.**Wash Away Those Germs**  Format:****Single sheet, 1991  Source:	Maine State WIC Program  	Dept. of Human Services  	State House Station #11  	Augusta, ME 04333  	(207) 287-5341  	Fax:  (207) 287-5355  Reading Level:	5th grade  Summary:	This easy to read single sheet provides tips on personal hygiene.**SECTION II: RESOURCES FOR   STAFF AND VOLUNTEERS**The D.C. Central Kitchen and Cornell University Food Service Training Manual**  Format:	Manual, 1993  Source:	Foodchain - The Network of Prepared and Perishable Food Rescue Programs  	912 Baltimore, Suite 300  	Kansas City, MO 64105  	(816) 842-6006  	(800) 845-3008  	Fax:  (816) 842-5145  Reading Level:	11th grade  Language:	English  Summary:	This training manual contains seven chapters, starting with basic hygiene and  sanitation and ending with food preparation techniques.  Also includes information on life skills, the job search and interviews. **Determine Your Nutritional Health**  Format:	Single sheet, 1992  Source:	Nurition Screening Initiative  	1010 Wisconsin Ave, N.W.  	Suite 800  	Washington, D.C.  20007  	(202) 625-1662  	Fax:  (202) 338-2334  Reading Level:	8th grade  Language:	English, Spanish  Summary:	The one page screening tool checks for the warning signs of poor nutrition.  Useful for determining who is at nutritional risk.**Eating Right is Basic (Third Edition)**Format:	Kit, 1995  Source:	Michigan State University Extension  	202 Wills House  	East Lansing, MI 48824-1050    	(517) 353-9102  	Fax:  (517) 353-4846  Reading Level:	8th grade  Language:	English  Summary:	These easy-to-use lessons incorporate the Food Guide Pyramid; understanding food labels; menu planning; getting the most out of food dollars; food safety; breakfast; nutrition during pregnancy; infant nutrition; and eating right.**Fighting Hunger With Prepared and Perishable Food - A Technical Assistance Manual**  Format:	Manual, 1996   Source:	Foodchain - The Network of Prepared and Perishable Food Rescue Programs  	912 Baltimore, Suite 300  	Kansas City, MO 64105**(**816) 842-6006  	(800) 845-3008  	Fax:  (816) 842-5145****Reading Level:****12th grade****Language:****English****Summary:****This manual was designed to assist in developing and operating a Prepared and Perishable Food Rescue Program (PPFRP).  Highlights experiences of practicing PPFRPs and options used by established programs.**FoodWise**Format:	Newsletter, 1994  Source:	Alameda County Community Food Bank  	10901 Russet Street  	Oakland, CA 94603  	(510) 568-3663  	Fax:  (510) 568-3895  Reading Level:	9th grade  Language:	English  Summary:	This issue of the newsletter contains information on what foods are best for the homeless, perishable items that can be stored at room temperature, and foods and meals that do not require cooking.**Food Guide Pyramid Poster**  Format:	Poster, 1992 (#MP-1503)  Source:	U.S. Department of Agriculture  	Center for Nutrition Policy and Promotion  	1120 20th Street, N.W.  	Suite 200 North  	Washington, D.C.  20036****(202) 208-2417  	Fax:  (202) 208-2321  Reading Level:****9th grade****Language:	English  Summary:	This poster depicts the Food Guide Pyramid with serving sizes for each of the five food groups.**Food Safety:  An Educational Video for Institutional Food Service Workers**Format:****Video, 1996  Source:	U.S. Department of Health and Human Services  Reading Level:****N/A  Summary:	Discusses the role of the food service worker in preventing foodborne illness.  Also discusses the role that salmonella, staphylococcus, and e-coli play in causing foodborne illness and precautions that should be taken to prevent infection.******Food Safety Posters**  Format:	Posters, 199?  Source:	Food Marketing Institute  	Publications Sales  	800 Connecticut Ave, N.W., Suite 500  	Washington, D.C.  20006-2701  	(202) 429-8298  	Fax:  (202) 429-4529  Reading Level:	N/A  Language:	English  Summary:****Poster categories are personal hygiene, cross-contamination, temperature danger zones, and safe cooling and reheating.**Martha's Kitchen Cookbook**  Format:	Book, 1992  Source:****Central Texas Dietetic Association  	P.O. Box 2585  	Temple, TX 76503  	(817) 724-2281  	Fax:  (817) 724-5724  Reading Level:	8th grade****Language:	English  Summary:	Contains recipes and menus developed for a local soup kitchen/shelter.  Designed to provide nutritious meals while minimizing waste.  Also contains information on kitchen safety rules, first aid in household emergencies, weights, measures, abbreviations, food quantities for 25, 50, and 100 servings, food storage,etc.	**Mother Nature's Choice**Format:****Poster, 1992****Source:	Chickasaw Nation WIC Program  	Box 1548   	Ada, OK 74820  	(405) 436-7280  	Fax:  (405) 436-4287  Reading Level:	N/A  Language:****English  Summary:	Poster depicting a young mother modestly breastfeeding**Natural Bonding**  Format:****Poster, 1992  Source:	Chickasaw Nation WIC Program  	Box 1548  	Ada, OK 74820  	(405) 436-7280  	Fax:  (405) 436-4287  Reading Level:	N/A  Language:	English  Summary:	Poster showing mother and child embraced.  Promotes breastfeeding.**Safe Food Handling for Occasional Quantity Cooks**Format:	Curriculum, 1994  Source:	Ohio State University Extension Service  	385 Kottman Hall  	2021 Coffey Road  	Columbus, OH 43210-1044  	(614) 292-0827  	Fax:  (614) 292-7536****Reading Level:	N/A  Language:	English  Summary:	A comprehensive curriculum developed to teach volunteer foodservice workers.  Addresses practices and responsibilities of foodservice workers using a critical thinking approach and HACCP.  Topics include planning and purchasing, storing food supplies, preparing food, transporting-storing-and serving cooked food, and handling leftovers.**Safe Food for the Hungry II--Videoconference Workshop**Format:	Curriculum, 1995  Source:	Purdue University Cooperative Extension Service  	301 South 2nd Street  	Lafayette, IN 47901-1232  	(317) 494-6794  	Fax:  (317) 496-1540  Reading Level:	N/A  Language:	English  Summary:	This videoconference provides not-for-profit assistance organizations with general background information about food safety, nutrition, and volunteer management.  Curriculum includes a videotape of the conference (3 hours), site materials including lesson plans for 9 different activities, participant's workbook, posters, and the "Safe Food Safari" board game.  Also available are three shorter subject matter tapes taken from the original conference. **Serve it Safety to Seniors: Safe Food Handling in Elderly Feeding Programs: Curriculum for Food Handlers, Transportation Personnel and Congregate Meal Site Managers**  Format:	Manual, 1994  Source:	University of Connecticut Cooperative Extension	  	43 Marne Street  	Hamden, CT 06514  	(203) 789-7865  	Fax:  (203) 789-6461  Reading Level:	7th grade  Language:****English  Summary:****This curriculum was developed to provide food handlers, those who transport food, and home delivered meal recipients with the information needed to prevent food related illness in the elderly population.  The modules allow for flexibility of training, depending on needs and time constraints.  Suggests use of four videos which are not included with the curriculum**Understanding Prepared Foods**  Format:	Workbook and video, 1992  Source:	The Chef and Child Foundation, Inc./American Culinary Federation  	P.O. Box 3466  	St. Augustine, FL 32085  	(904) 824-4468, Ext. 104  	(800) 624-9458, Ext. 104  	Fax:  (904) 825-4758****Reading Level:****10th grade****Summary:****This safe food handling program contains a workbook for group or individual training and a video.  This program was developed for prepared food programs and community service agencies who utilize prepared or perishable foods.**We Wish You Well**  Format:	Packet, 1995  Source:	Oregon State University Extension Service  	Oregon State University  	162 Milam Hall  	Corvallis, OR 97331-5106  	(541) 737-3211****Fax:  (541) 737-0999****Reading Level:	6th grade  Language:	English  Summary:	This food safety education program has a set of visuals (for use as "flip charts" or transparencies), poster, and guide for distribution of educational materials.**CONTACTS FOR ASSISTANCE**  NOTE:  Many of these organizations' World Wide Web sites can be accessed from the Food and Nutrition Information Center's Index of Food and Nutrition Internet Resources at:  http://www.nal.usda.gov/fnic/fnic-etexts.html.  Bread for the World   1100 Wayne Ave  Suite 100  Silver Spring, MD 20910  (301) 608-2400  Fax:  (301) 608-2401  E-mail:  [email protected]  Web site:  http://www.bread.org  CDC National AIDS Clearinghouse  P.O. Box 6003  Rockville, MD 20849-6003  (800) 458-5231  (800) 243-7012 (TTY)  Fax:  (301) 251-5343  E-mail:  [email protected]  Web site:  http://www.cdcnac.org  Center on Hunger, Poverty and Nutrition Policy  Tufts University School of Nutrition Science and Policy  Medford, MA 02155  (617) 627-3956  Fax:  (617) 627-3020  Foodchain - The Network of Prepared and Perishable Food Rescue Programs  912 Baltimore, Suite 300  Kansas City, MO 64105**(**816) 842-6006  (800) 845-3008  Fax:  (816) 842-5145  Food Research and Action Center  1875 Connecticut Ave, N.W.  Suite 540  Washington, D.C.  20009  (202) 986-2200  Fax:  (202) 986-2525  E-mail:  [email protected]  Food Safety and Inspection Service  Food Safety and Communications Staff  U.S. Department of Agriculture  Room 1180-South Building  Washington, D.C.  20250  (202) 690-0351  Fax:  (202) 720-9063  Web site:  http://www.usda.gov/agency/fsis/  Hunger Web  Web site:  http://www.brown.edu/Departments/World_Hunger_Program/  Interagency Council on the Homeless  451 Seventh Street, SW, Suite 7274  Washington, D.C.  20410  (202) 708-1480  Fax:  (202) 708-3672  National Alliance to End Homelessness  1518 K Street, N.W.  Suite 206  Washington, D.C.  20005  (202) 638-1526  Fax:  (202)638-4664  E-mail:  [email protected]  National Coalition for the Homeless  1612 K Street, N.W.  Suite 1004  Washington, D.C.  20006  (202) 775-1322  Fax:  (202) 775-1316  E-mail:  [email protected]  Web site: http://nch.ari.net  The National Food Safety Database  Web site:  http://www.agen.ufl.edu/~foodsaf/foodsaf.html  National Resource Center on Homelessness and Mental Illness  Policy Research Associates, Inc.  262 Delaware Avenue  Delmar, NY 12054  (800) 444-7415  Fax:  (518) 439-7612  E-mail:  nrc3 [email protected]  Second Harvest  116 South Michigan Ave  Suite 4  Chicago, IL 60603  (312) 263-2303  Fax:  (312) 263-5626  Web site:  http://www.secondharvest.org  Share Our Strength  1511 K Street, N.W.  Suite 940  Washington, D.C.  20005  (202) 393-2925  Fax:  (202) 347-5868  Web site:  http://strength.org/  USDA/FDA Foodborne Illness Education Information Center  c/o Food and Nutrition Information Center  NAL/USDA/ARS  10301 Baltimore Ave, Room 304  Beltsville, MD 20705-2351  (301) 504-5719  Fax:  (301) 504-6409  Web site:  http://www.nal.usda.gov/fnic/foodborne/foodborn.htm  World Hunger Year Inc. (WHY)  505 EighthAvenue   21st Floor  New York, N.Y.  10018-6582  (212) 629-8850  (800) 5-HUNGRY  Fax:  (212) 465-9274  E-mail:  [email protected]  Web site:  http://www.iglou.com/why
**National Agricultural Library Cataloging Record:** Lindsey, Andrea T. Food and nutrition resource guide for homeless shelters, soup kitchens,  and food banks. 1.  Homeless persons-Nutrition.  2.  Aged-Nutrition. 3.  Mothers-Nutrition. 4. Children-Nutrition.  5.  Soup Kitchens.  6.  Food handling.  7.  AIDS  (Disease)-Nutritional aspects. aTX361
Compiled by:  Andrea T. Lindsey, Nutrition Information Specialist
**Food and Nutrition Information Center** Agricultural Research Service, USDA National Agricultural Library, Room 304 10301 Baltimore Avenue Beltsville, MD 20705-2351 Phone:                    301-504-5719 Fax:      301-504-6409 TTY:      301-504-6856 e-mail: http://www.nal.usda.gov/fnic/fniccomments.html Web site: http://www.nal.usda.gov/fnic/ The **National Agricultural Library** provides lending and photocopying services to USDA  employees and some USDA program staff. Other users can obtain materials through interlibrary  lending services at a local library. For further information, contact Document Delivery Services  Branch, National Agricultural Library, 10301 Baltimore Ave., 6th floor, Beltsville, MD 20705-    2351. Document Delivery can also be contacted by telephone: (301) 504-5755, or via Internet:  [email protected]. The **United States Department of  Agriculture (USDA)** prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age,  disability, political beliefs, sexual orientation and  marital or  family status.  (Not all prohibited bases apply to all  programs).  Persons with  disabilities who require alternative means for communication of program  information (braille, large print, audiotape, etc.) should contact USDA's TARGET Center at  202-720-2600 (voice and TDD).   To file a complaint of discrimination, write USDA, Director,  Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence  Avenue, SW, Washington, DC  20250-9410 or call 202-720-5964 (voice or TDD).  USDA is an equal opportunity provider and employer.**Return to the Food and Nutrition Information Center********************

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