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)

Excerpts from a talk presented at the Third Annual Industry Seminar sponsored by the American School Food Service Assn. in Vail, Colorado, Sept. 23-27, 1968.

Nutrition programs for the elderly, particularly those funded Federally, are reviewed with focus on career opportunities for administrators, dietitians, and nutritionists, and others. (JT)

Examines reading-attainment data from 2,583 children around 5 years old in their first year of school in Edinburgh, Scotland. Finds best predictor of attainment at the end of the year is attainment at the beginning of the year. Other variables such as free school meals and special needs had significant explanatory power. (Contains 16 references.)…

Describes research reports dealing with child nutrition and efforts to improve it through state and federal sponsorship of school breakfast and lunch programs for poor children, the reduction of fat and sugar in school lunches, and banning the sale of "junk food" at school. (PKP)

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)

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)

In spite of possible federal cutbacks in child nutrition programs, schools can start a breakfast program to ensure that students are getting the food they need in order to learn. Answers questions about starting a breakfast program. (MLF)

Project learning, with community and school staff assistance, helped a fifth-grade class transform the school lunchroom and their own behavior. A $2,500 Alcoa grant spearheaded an Italian restaurant project. Children served on five committees: public relations and advertising, management, art and design, planning and budgeting, and research. The…