Background: The purpose of this study was to assess the school breakfast environment in rural Appalachian schools to inform school environment intervention and policy change. Methods: A total of 4 rural schools with fourth- and fifth-grade students in East Tennessee were assessed. A cross-sectional descriptive examination of the school food…

The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…

This training manual introduces school food service, child nutrition program goals, and programs in Michigan. It also studies food service backgrounds, noting, for example, that "penny lunches" began in Philadelphia in 1894 and that Holland was the first country--in 1900--to legislate school lunches, as well as legal activities over the…

A Cornell University study of both student participation in lunch programs and the adequacy of foodservice programs. (JF)

The Belle Witter Elementary School serves breakfast, lunches, and afternoon brunch to children in a double session program. (RA)

The aim of this publication is to offer information that will assist the elementary school principal in the establishment or improvement of a school lunch program. The material focuses on the necessary ingredients of an effective school food service, the necessity of nutrition education as a part of a food service program, and the importance of…

This report describes the requirements of federally funded child nutrition programs, including the National School Lunch Program and the Special Milk Program; and a training program in child nutrition programs, the Network for Professionals. It gives a summary of the revenue sources for these programs and the requirements of the New Meals…

This guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments,…

Answers questions about the approach, tells the story of how the program works in the San Diego Mission School in New Mexico, and gives information on those companies in industry that manufacture products meeting USDA specifications. (Author)

A special report on school food service discusses the following: (1) new directions in the federal commodities program; (2) cafeteria etiquette strategies; (3) menus and management for school breakfast programs; (4) balancing nutrition and cost effectiveness; and (5) recycling cafeteria waste. (MLF)

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

This handbook gives those who monitor food service sites a work knowledge of their duties and responsibilities as representatives of sponsors in the Summer Food Service Program (SFSP). The organizational structure of the SFSP and the training of monitors are reviewed. The responsibilities of visiting sites and checking site operations are…

Discusses federal subsidies to lunch and breakfast programs. (IRT)

In this menu planning guide, information is provided to help food service supervisors and managers participating in the School Breakfast Program to meet the daily dietary needs of children. Regulations governing the minimum content of each breakfast are outlined. Nutrients provided by the required breakfast pattern are described, as are management…