Produced by the National Agricultural Library, AGRICOLA contains bibliographic records of materials acquired by the National Agricultural Library and cooperating institutions in agricultural and related sciences. Records come from the NAL Online Public Access Catalog and NAL’s Article Citation Database. The catalog provides citations to books, audiovisual materials and serials. The article database provides citations to journal articles, book chapters, reports and reprints.

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<Sample 1>

Accession Number
  CAT10570566.
Author
  Lewis, Maryfrances. Byrd-Bredbenner, Carol. Bernstein, Joan.
Title
  Children, get a headstart on the road to good nutrition : a nutrition 
  education curriculum for preschool children in Head Start / [developed 
  by Maryfrances Lewis, Carol Byrd-Bredbenner, and Joan Bernstein.
Source
  [Washington, D.C.?] : U.S. Department of Health and Human Services, 
  Office of Human Development Services, Administration for Children, 
  Youth and Families, Head Start Bureau, 1986. 1 v. (various pagings) : 
  ill. ; 29 cm. 
Note
  "May 1986" -- Prelim. Developed as part of Contract 05-85-1527 from
  the Head Start Bureau to Montclair State College, Upper Montclair,
  N.J. 07043. Includes bibliographical references.
Abstract
  Abstract: A nutrition education curriculum for preschool children in
  Head Start, "Children, Get a Head Start on the Road to Good Nutrition,"
  was designed to promote learning in three to five year olds with varying
  skills and abilities. The curriculum uses a multidisciplinary approach
  to nutrition by combining nutrition information with other subject
  matter areas (language arts, mathematics, physical development, food
  preparation, the arts, social studies, music). The curriculum is
  organized into nine units, titled 1) Food Makes Me Me, 2) Planning to
  Feed Me, 3) Clean Eating, 4) Variety Surrounds Me, 5) Food is
  Sens-ational, 6) Food Origins, 7) Body Building Basics, 8) Eating The
  Basic Ways, and 9) Special Occasion Foods. An introduction page in each
  unit identifies 1) the unit title, 2) student goals of the unit and a
  brief rationale for each, 3) a summary of background information and
  appropriate resource materials for the teacher, and 4) skills and
  knowledge children should be able to demonstrate after completing the
  unit. The first lesson in each unit introduces major unit concepts and
  provides a framework for the rest of the unit. Additional lessons
  reinforce and expand upon concepts presented in the first lesson,
  using a variety of teaching techniques (games, creative arts, food
  preparation, circle time activities. Lessons consist of the following
  components:; 1) name, 2) objectives, 3) required materials, 4)
  presentation directions, and 5) techniques for assessing children's
  learning. Special notes and recommendations are provided for planning
  and suspervising cooking experiences with Head Start children.
  References and source of nutrition education teaching aids are provided.
Subject Heading
  Head Start programs. Nutrition--Study and teaching (Preschool).
  Children--Nutrition--Juvenile literature. School children--Food--Juvenile
  literature. Education, Preschool--Juvenile literature.
Identifier
  teaching materials. curriculum guides. preschool education. nutrition.
  learning activities. lesson plans. menus. recipes.
Category Code
  Nutrition And Health Education [T100].
Publication Type
  Book. Federal/National. Government Publication. Bibliographies.
Language
  English.
Target Audience
  Juvenile.
Place of Publication
  District of Columbia.
NAL Location
  jTX364.L4.
Update Code
  200501 Revision: 040331.

<Sample 2>

Accession Number
  IND43617103.
Author
  Nono, Y.J. Reynes, M. Zakhia, N. Raoult-Wack, A.L. Giroux, F.
Title
  Fine-tuning a combined process of dehydration-impregnation by
  immersion and drying of bananas (Musa acuminata group Cavendish).
Original Title
  Mise au point d'un procede combine de deshydratation impregnation par
  immersion et sechage de bananes (Musa acuminata groupe Cavendish).
Source
  Journal of food engineering. 2002 Dec. v. 55 (3) p. 231-236.
Note
  Includes references Summary in English.
Abstract
  Banana (Musa acuminata group Cavendish) treatment by the combined
  process of dewatering-impregnation soaking process (DISP) and drying
  was studied in the present work. Experiments were carried out in a
  laterally agitated vat. Bananas were cut into slices of 10 mm thickness
  before soaking and drying. A method of banana treatment was determined
  and consisted of soaking products in two successive sucrose baths with
  respective concentrations of 35degreesBrix and 70degreesBrix, acidified
  at 3.5 pH with ascorbic acid. The first bath, which contained 1% calcium
  chloride to ensure the firmness of the fruit, served also in blanching
  the fruit. This consisted of soaking the fruit in the solution initially
  heated at 85degreesC and leaving them to dehydrate while cooling slowly
  to room temperature over a period of 24 h. The mass ratio of fruit to
  solution for this bath was 1:6. Dehydration in the second bath at
  70degreesBrix was conducted with a fruit to solution ratio of 1:4 and at
  room temperature, for economic reasons and for the quality of final
  product. This second treatment was doubly important: there was an
  increase in the sugar content of the fruit and further water loss
  maintaining the banana slice shape during the final drying. It also
  conferred on final product a good mouth-texture (the final product was
  softer), a pleasant sweet taste and spread the banana aroma more widely.
  Treatment in two successive baths led to a weight reduction of 60.2% and
  a solute gain of 2%. Bananas then underwent a moderate drying at
  40degreesC for 72 h with an air relative humidity of less than 60%. The
  water content of the final product was 16.5% and its average water
  activity was 0.54 +/- 0.02 at 25degreesC. The final product had an
  attractive colour and did not show any brown pigmentation.
Subject Heading
  bananas. air drying. soaking. dewatering. food processing. brix.
  sugar content. drying quality. sensory properties. moisture content.
  water activity. texture. color.
Category Code
  Food Processing (Horticultural Crop Products) [Q105]. Food Composition
  And Quality (Horticultural Crop Products) [Q505].
Publication Type
  Journal Article.
Language
  French
Summary Language
  English.
NAL Location
  TP368.J68.
Update Code
  200501 Revision: 040325.