Background: Across the nation, schools have become actively involved in developing obesity prevention strategies both in classrooms and in cafeterias. We sought to determine the type of foods being offered during lunch in the cafeteria of 3 public high schools in 1 county and if this reflects the purchasing patterns of students. By labeling foods…

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 report, compiled by the Food Research & Action Center, details food and nutrition programs throughout the United States. The report provides a national profile, a profile for each state, and a look at national trends in food and nutrition. In addition to statistical portraits of hunger, unemployment, and poverty, statistics are presented…

In the process of reauthorizing child nutrition programs, Congress is considering a consolidation proposal to permit schools that participate in the National School Lunch Program (NSLP) and also operate Child and Adult Care Food Programs (CACFP) outside-school-hours care centers to receive their federal reimbursement through NSLP for snacks…

This document presents testimony offered in conjunction with the reauthorization of federal child nutrition programs, and specifically reports on the United States Department of Agriculture's no-fee school meal pilot program. This alternative program aims to reduce administrative costs to schools and to increase student participation. In the pilot…

To centralize food service within the entire Pittsburgh school district, a 90,000-square-foot food service preparation building contains cranes and monorails to move 500-pound capacity vats throughout the kitchen. (Author/MLF)

Starting an energy management program in the school lunch system can provide maximum equipment effectiveness and better energy efficiency. (Author)

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,…

THE TYPE AND CAPACITY OF A WIDE RANGE OF SCHOOL KITCHEN EQUIPMENT IS RECOMMENDED WITH RESPECT TO THE NUMBER OF MEALS SERVED PER DAY. THESE RECOMMENDATIONS ARE GIVEN FOR RANGES, SINKS, ELECTRIC HEATING, GAS HEATING, REFRIGERATION, TABLES, KITCHEN MACHINES, TRUCK DOLLIES, SCALES, STORAGE CABINETS, OFFICE SPACES, LOUNGES, GARBAGE AND CAN WASHING…

IN COMPLIANCE WITH REGULATION, THIS REPORT IS SUBMITTED TO SHOW UTILIZATION OF JOHNSON-O'MALLEY FUNDS IN NEVADA FOR FISCAL YEAR 1965-66. THE REPORT CONSISTS OF--A SHORT EVALUATION WHICH INDICATES A CONTINUING NEED FOR MAXIMUM FUND ASSISTANCE IN SCHOOL LUNCH PROGRAMS AND SPECIAL PROGRAMS (COUNSELING, SUPERVISING STUDY SITUATIONS, ETC.), AN…

A COMMITTEE OF SCHOOL LUNCH SUPERVISORS AND DIRECTORS DEVELOPED THIS GUIDE TO ASSIST SCHOOL LUNCH LEADERS IN PLANNING EFFECTIVE LOCAL TRAINING PROGRAMS FOR FOOD SERVICE EMPLOYEES. THE CONTENTS INCLUDE--(1) PLANNING FOR INSERVICE TRAINING WHICH COVERS WORKERS AND PROGRAM NEEDS, SCHOOL POLICIES AFFECTING PROGRAMS, AVAILABLE RESOURCES, WAYS TO…

Children who are hungry cannot be taught. To discharge successfully the responsibility of teaching entrusted to them, the schools must provide food for children's bodies as well as intellectual stimulation for their minds. This is expecially true of children from poverty-stricken homes. Although recent legislation provides free lunches and…

In the interest of promoting good health, sanitation, and safety practices in the operation of child feeding programs, this bulletin discusses practices in personal grooming and wearing apparel; the purchasing, storage, handling, and serving of food; sanitizing equipment and utensils; procedures to follow in case of a food poisoning outbreak; some…

Discusses problems with the National School Lunch Program, including the high proportion of food thrown away by students, problems with food preparation, nutritional standards, and competition from junk foods. Suggestions for nutrition education are offered and organizations and books for further reference are listed. (JMB)

When students are provided a wide variety of snack foods of which a greater percentage are nutritious, they tend to select nutritious snacks. (JD)