Noting that sending information about children's health insurance through the school system is a very effective way to generate applications and enrollment for state health insurance programs, this issue brief is the first in a series to examine some of the innovative methods used to offer more children affordable health care. The brief presents a…

Argues that management by objectives is a procedure that can and should be applied to food service. (Author)

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)

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,…