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The Runaway Dinner by
Call Number: PICTURE AHLBERG
A young boy named Banjo Cannon always eats a sausage for dinner, until the night that his sausage--and the rest of his meal--runs away.
Food Is Fun! by
Call Number: PICTURE LEO
Rhyming text accompany photographs of babies and toddlers enjoying a variety of foods.
Pete Won't Eat by
Call Number: PICTURE MCCULLY
Pete the pig does not want to eat his slop, but cannot go out to play with his brother and sisters until he does.
We Eat Food That's Fresh by
Call Number: PICTURE RUSS-AYO
Rhyming text describes new foods as a whimsical chef stirs up interest in fruits and vegetables from the garden while on an outing to the beach.
The Greatest Potatoes by
Call Number: PICTURE STOWELL
In an effort to serve the perfect fried potato dish to the famous but fussy Cornelius Vanderbilt at the Moon's Lake Lodge House Restaurant in 1853, fry cook George Crum invents the potato chip. Based on true events.
Fast Food! Gulp! Gulp! by
Call Number: PICTURE WABER
All kinds of foods are served faster and faster--until the cook has had enough!
Your Food Is Fooling You by
Call Number: 613.2 KESSLER pbk
Argues that the combination of sugars, fats, and salts "hijacks" the human body's eating habits, creating a dangerous cycle of overeating, and promotes healthy eating habits and methods to avoid overeating.
Call Number: 613.2 PARKER
Read Dinner to learn how to make healthy food choices during this evening meal. Different photos show healthy and unhealthy dinner options, while simple text explains why some choices are better than others. A dinner foods quiz concludes the book.
Call Number: 613.2 PARKER
Read Lunch to learn how to make healthy food choices during this midday meal. Different photos show healthy and unhealthy lunch options, while simple text explains why some choices are better than others. A lunch foods quiz concludes the book.
Fuel the Body by
Call Number: 613.2 TOURVILL
Learn how to eat well so you can stay healthy.
Living with Food Allergies by
Call Number: 616.975 HAND
Discusses the causes of food allergies as well as risk factors and complications, and details lifestyle changes that people who suffer from them often adopt in order to live with their intolerances.
My Food, Your Food by
Call Number: 641.3 BULLARD
It's food week! -- Noodles from different places -- Flat bread, puffy bread -- Fishing, hunting, growing food -- Finally Friday -- Tell your family's food story.
Call Number: 641.3 BULLER
Describes many aspects of food including: nutrition, allergies, digestion, preservation, cultural significance, production, and more.