These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

Mary Story, Karen Kaphingst, and Simone French argue that U.S. schools offer many opportunities for developing obesity-prevention strategies by providing more nutritious food, offering greater opportunities for physical activity, and providing obesity-related health services. Meals at school are available both through the U.S. Department of…

This is the third part of a three-part curriculum guide dedicated to improving the nutritional status of children and adolescents as well as inspiring lifetime habits of healthy eating. It is also a total nutrition education program that encompasses nutritional aspects of a student's daily life both at school and at home. Teachers are provided…

This is the first part of a three-part curriculum guide dedicated to improving the nutritional status of children and adolescents as well as inspiring lifetime habits of healthy eating. It is also a total nutrition education program that encompasses nutritional aspects of the child's daily life both at school and at home. Teachers are provided…

This is the second part of a three part curriculum guide dedicated to improving the nutritional status of children and adolescents as well as inspiring lifetime habits of healthy eating. It is also a total nutrition education program that encompasses nutritional aspects of the child's daily life both at school and at home. Teachers are provided…