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Food, Nutrition, Cooking Resource Pack

Mapping to MN State Standards


The resources on this page have been selected by eLibraryMN and Minnesota Digital Library librarians and curators to support the MN English Language Arts and the Social Studies standards, both current and pending, specifically related to food, nutrition and cooking that are relevant to younger students. Resources in eLibraryMN and EbooksMN have unlimited simultaneous user access and are freely available to anyone geolocated in Minnesota. The primary source resources detailed are available to all, regardless of location.

Please reach out with questions or suggestions about linking to, using, or sharing these resources.  

Academic Research

Below is a collection of available topic overviews that link to many related articles and resources within ELM.

Explora Elementary's Food and Nutrition Topic: Find elementary level articles about carbohydrates, dehydration, fast food, food allergies, junk food, and more.  Articles can be linked for the whole class to read at once, or students can use the database to search and find their own articles of interest.

Britannica's Food and Nutrition Overview
Start with the Briannica overview of nutrition for your youngest learners, and adjust reading level from 1 to 2 as needed.

Middle School:

Explora Middle: Nutrition and Physical Wellness 
Explora Middle: Food Science and Nutrition
Use these centers to guide students to authoritative researched articles about diets, eating disorders, BMI, trans fats, and more.

Gale Middle: Personal Health and Wellness
Make sure to check out all types of resources available in Gale- biographies, magazines, video, audio primary sources, and more. Scroll to the bottom to view related topics.

POV Reference center - Health and Medicine
Access point/counterpoint arguments about nutrition and health related topics, such as 'food insecurities' under the Government Funding topic, 'Junk food in Schools' under the Schools and Education Topic, and many more debates about food and nutrition under the 'Health and Medicine' Topic.


Science Reference Center
Use the center as a place to access scientific information, including unlimited user e-books, about nutrition and the chemistry of cooking. Appropriate for middle and high school students.


This is a curated group of fiction and nonfiction ebooks, Grade Interest Level K-8. All titles are available to students geolocated in MN without login. Linking directly to chapters is also possible. To link directly to the titles and share in your LMS or libguides, copy the link to the title(s) you want from our persistent link spreadsheet (if you are not accessing through the MackinVia app). Reach out to us with questions about linking. 

I eat well
Simple text and photographs introduce young readers to the importance of eating well in order to stay healthy. (prek-2)

Eating healthy
Introduces young readers to the five food groups and how to select food that is healthy for them and will help their bodies grow tall and strong. (1-3)

The Scooby-Doo! Cookbook: kid-friendly recipes for the whole gang
Offers kids a selection of twenty-five simple recipes that feature Scooby-Doo and the Mystery, Inc. gang. Includes mentions of popular Scooby-Doo stories, cooking tips, step-by-step color photographs, and recipes for desserts, snacks, and sandwiches. (1-3)

Walk-around tacos: and other likeable lunches
Offers recipes and ideas for simple lunches children can make themselves. Includes tips, illustrations and descriptions of kitchen tools, and a glossary of cooking terms. Features recipes for sandwiches, salads, wraps, and a smoothie. (1-3)

Straight talk. The truth about food Examines what the body needs to function and how to eat healthy. Offers information on portion sizes, each section of the MyPlate eating guide, marketing strategies, and the dangers of sugar. Features color photographs, activities, a glossary, and further resources. (3-5)

Campfire chef: mouthwatering campfire recipes
Offers a kid-friendly guide to cooking over a campfire. Features recipes that use tinfoil, a Dutch oven, and a cast-iron skillet. Includes photos and resources for further information. (4-8)

Farm to fork workshop: making the most of local foods
Describes the history and impact of the farm-to-fork movement, and presents the basic ingredients, tools, and techniques for making meals from local and seasonal foods. Features recipes and a look at the job duties and requirements of a chef. Includes step-by-step color photographs and instructions, food safety tips, a glossary, and online resources. (4-8)

No peanuts, no problem!: easy and delicious nut-free recipes for kids with allergies
Features a collection of nut-free recipes for kids. Includes ingredient lists, tool lists, step-by-step instructions, a glossary, resources for further information, and color photographs. (5-7)

Primary Sources

MDL logoResources below are recommended by MDL curators from partners in primary source history.

1920s Cooking Class
Cooking class at Duluth Normal SchoolMany students have taken cooking classes as part of their studies. How have they changed over time?

Making Maple Syrup
Making Maple SyrupAn Ojibwe family boiled maple tree sap into maple syrup at the Mille Lacs Indian Reservation in the 1940s.

Breakfast Food with the Big Red Apple
Breakfast foodThe International Stock Food Company advertised its breakfast food made of wheat, barley and rye grains with this early 20th century poster.

Corn Canning Factory
Corn canning factoryWorkers husked sweet corn by hand before it was canned at the Lanesboro Canning Company plant.

Recipes in English and Yiddish
Recipes in English and YiddishThe Pillsbury Company issued recipe books in various languages to introduce non-English speakers to American products, like Pillsbury's Best Flour.

Cooks at the Lake Koronis Assembly
Cooks at Lake Koronis Assembly GroundsThese volunteer cooks prepared a meal for their church community at their gathering place.

Rondo Neighborhood Meal
Rondo dinnerMembers of St. Paul’s African American Rondo neighborhood often gathered together for special meals and holidays.

Girl Scouts Cooking at Camp
Girl Scouts cooking at campThese Girl Scouts learned outdoor cooking techniques at day camp, such as baking gingerbread in a reflector oven and cooking over a fire. 

Online Exhibits:

Interlibrary Loan/Resource Sharing

For in depth research into these topics, sometimes you need to request materials from other libraries. These can be digital or they can sometimes be printed books. There are two main options for requesting these materials. One, MNLINK, allows you to search all Minnesota libraries for the requires the use of a public library card and PIN. While many educators use their own library card to help students, it is recommended that students use their own. However, this is not always possible, so there is a second option: Minitex Resource sharing for schools. This allows one staff member per school to request items on behalf of students and have the items sent directly to the school building. If you have questions about which option is better for you and your students, reach out to us and we can help.