A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Creativity in using the commodity program to prepare school lunches, along with marketing techniques, has enabled some school districts to attract students and serve nutritious food. (MLF)

In the first year of the "Go for Health" project, organizational innovations were implemented to facilitate change in school lunch, physical education, and classroom health education in support of healthful student diet and physical activities. Increased participation in fitness activities resulted. (JOW)

Evaluates the use of computerized cash registers in school lunch programs. They provide accurate records on food items sold (listing them by categories), can save time, and may perform many other sophisticated functions that improve efficiency and accountability. (MD)

Clinically examined and interviewed 847 elementary students (ages six to 19 years) to determine their nutritional status and acceptance of school food. Findings indicated high prevalence of protein energy malnutrition and high rates of students coming to school with no food, nonacceptance of the school lunch, and strong preference for salty food.…

This report, the third in its series, examined the implementation of the pilots, assessed their costs, and estimated their impacts on a set of outcomes designed to measure the success of the school meal programs in providing free or reduced-price meals to their target population without providing benefits to ineligible students. This report…

The USDA provides reimbursement for meals served under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) to millions of children each school day. Children in families with income at or below 130 percent of the Federal poverty level are eligible for free meals, and children in families with income between 130 and 185…

The implications of any program as large as food service suggests that the administrator be conversant with the total field of food service distribution and the extras'' available as part of a burgeoning industry. An administrator has the right to expect competitive prices, excellent quality, good delivery, and superior peripheral services.…

Food needs and desires of students participating in a packaged Type A lunch system are examined. (Author)

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)

Discusses food delivery techniques, new kinds of low-cost foods, and ideas for improving nutrition education. (JF)

Mobile and movable equipment can help to achieve substantial savings in time and money. (Author)

Brief description of a program undertaken by the school social worker in an attempt to provide a therapeutic environment for lunch children rather than a traditional structured mealtime. Opportunity was provided for children to express their anxieties to the worker who could help them in a nonoffice setting. (CJ)

There is a need for smaller, more comfortable, lunch rooms in which children are treated with dignity. (NI)