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

Guidelines for ending hunger and malnutrition due to poverty in the United States. (NH)

Examined is lunch period management in a variety of urban and suburban elementary schools in Nebraska, Iowa, and South Dakota. Patterns of supervision are discussed and recommendations are suggested. (SI)

An update on the National School Lunch Program includes a list of some of the changes and innovations in types, quality, and packaging of commodity products provided to schools. (MLF)

Examined the variety of lunch menus in licensed child care centers in Mississippi. A total of 460 lunch menus were analyzed using nutrient analysis software, and a frequency analysis showed the most commonly used foods. Found that foods used most often included white bread, sliced ham, and sausage pizza. Results support the need for nutrition…

Visited five preschools in the Cincinnati, Ohio, area on three occasions. At each visit, the content of the lunch provided to the children was studied. Found that all lunches were prepared by caregivers and all children received lunches. The lunches contained adequate protein, milk, bread, and fluid, but there was underutilization of vegetables…

A parent telephone survey (n=300) was conducted to identify the primary customer of elementary school food programs. Results show that the decision to eat school lunch was most frequently made jointly by parent and child and the factor most frequently influencing the decision was the nutritional value of the meal. (Contains 15 references.) (JOW)

In this article, the author reviews school lunches around Boston. He discusses a significant fact about school lunches today, which is the "free" and "reduced" lunch program. The most promising developments he saw came from two opposite directions: (1) from food conglomerates reformulating snack foods to eliminate transfats,…

Although research has provided a substantial amount of information about key characteristics of effective school leaders, there is a growing need for continued improvement and reflective practice on the continuous development of instructional leaders. The purpose of this study was to determine to what extent elementary principals perceive they are…

At the Gates Chili High School near Rochester, New York, the cafeteria and kitchen are getting an overdue overhaul. Deep fryers and the fat-soaked foods that come dripping out of them are no longer welcome in the kitchens and dining halls of a growing number of the nation's schools and universities. Likewise, heavily marketed sugary soft drinks…

This brochure displays the following data for seven counties in southeastern Wisconsin for the 2007-2008 school year: (1) Total operations expenditures; (2) Property tax revenue; (3) Total enrollment; (4) One-year change in enrollment; (5) Minority enrollment; (6) Free or reduced lunch; (7) Graduation rate; (8) 3rd, 4th, 8th and 10th grade…

Objective: To describe Head Start teachers' perceptions of mealtime, feeding, and overweight risk in Head Start students. Design: Qualitative focus group study. Setting: Five Head Starts in a greater metropolitan area in the Northeast. Participants: Thirty-five teachers in 5 focus groups. Intervention: Two experienced focus group facilitators…

Alternative school settings for students who are identified as "disruptive or dangerous" are playing an increasingly prominent role in the world of public education, yet many gaps in the research literature are abound. This dissertation study is an effort to contribute to an understanding of the students placed in these alternative schools,…

These hearing transcripts provide testimony on a rule proposed by the United States Department of Agriculture (USDA), "Nutrition Objectives for School Meals," that would require meals served under the national school lunch program to be consistent with federal dietary guidelines. The majority of the testimony addressed the content of…