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Source: Digital montage by Black, S. (2020).
Click on this link for a full list of all the: guides, databases, ebooks, online magazine, journals and resources the Kerferd Library maintains to support food and nutrition teachers. You can bookmark this link and, as with any other link on the library portal, add it to your mConnect class page.
Food & Nutrition Teachers | Kerferd Library eBooks, magazines, reports and journals
Many of the library resources for food and nutrition teachers are found on EBSCOhost. The following search box allows you to search only on eBooks relating to food, nutrition and culinary skills. If promoted use you mConnect ID to log into these these services. See also the resources listed under the Food & Nutrition bookshelf and the Global Food bookshelf tabs both of which are located at the top of this page.
Hint: When searching EBSCO for culinary books use the full word. You can use boolean operators (AND, NOT, OR) as well as * as a WildCard, for example, cook* to search on cooking, cooks and cookery.
New books for 2021
Home Economics by
Publication Date: 2017
This new edition of the market-leading textbook will guide students through the content, prepare them for assessment and help you deliver an engaging, cost-effective Home Economics: Food and Nutrition course. - Ensures students understand even the most challenging topics such as nutrition with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food and nutrition with engaging and cost-effective practical food preparation and cooking activities - Differentiates with stretch and challenge activities to ensure progression and to challenge more able learners.
Food Preparation and Nutrition by
Publication Date: 2016
Develop your knowledge and food preparation skills for the new GCSE approved by AQA, this title caters to all ability levels. Ensures students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Help students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners.
Frontiers in Nutrition
The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Specialty sections in Frontiers in Nutrition include: Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology.
Food & Nutrition Teachers | Interactive resources
Climate change food calculator (BBC, 2019)
To find out the climate impact of what you eat and drink, choose from one of the 34 items in the BBC Science calculator and pick how often you have it.
What is the difference between beef and chicken? Does a bowl of rice produce more climate warming greenhouse gases than a plate of chips? Is wine more environmentally friendly than beer? (BBC, 2019
Food & Nutrition Teachers | Online resources
Australian Dietary Guidelines / eatforhealth.gov.au (Australian Government, Department of Health, n.d.)
"Advice about the amount and kinds of foods that we need to eat for health and wellbeing. Including:
* Everything you need to know about implementing the recommendations of the Australian Dietary Guidelines.
* Advice and tips on eating well, choosing nutritious foods and healthy recipes.
* Calculators to help you estimate your energy (kilojoule) needs, nutrient requirements and the number of serves from the Five Food Groups you need daily." (Australian Government, Department of Health, n.d.)
Food-based dietary guidelines (UN Food and agriculture organisation, n.d.)
Food-based dietary guidelines (also known as dietary guidelines) are intended to establish a basis for public food and nutrition, health and agricultural policies and nutrition education programmes to foster healthy eating habits and lifestyles. They provide advice on foods, food groups and dietary patterns to provide the required nutrients to the general public to promote overall health and prevent chronic diseases. (FAO, n.d.)