The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

This handbook from the Alaska Department of Education and Early Development contains the following sections: (1) Changes; (2) Transmission Procedures; (3) Summer OASIS Data Elements; and (4) Summer OASIS Record Layout. The following are appended: (1) District and School Numbers; (2) Race/Ethnicity Descriptions; (3) USDOE Guidance Regarding Free &…

In this satellite system, all food is prepared fresh daily in the junior high school and shipped in refrigerated trucks to other school locations. Explains how increasing operational costs forced the Long Branch, New Jersey, School District to seek the aid of a food management company to plan and implement this new program. (Author)

When Yorktown switched to a flexible scheduling program it wanted to stretch the lunch hour to encourage students to spend their two free periods per day at school. The answer was a private food contractor who is responsible for equipment, personnel, and food preparation and is open from 7:30 a.m. to well into the evening. (Author/JN)

Description of newest products and materials designed for use in school lunch feeding programs. (JF)

Explores possibilities for changing institutionalized food service in schools to an enrichment of the total personality around a meal. (MF)

Reviews strategies used by Pennsylvania school food service directors to attract more students and keep down costs in the wake of National School Lunch Program cutbacks. (JBM)

Examined factors affecting attendance by elderly persons at 660 congregate meal sites. Results showed that measures of the quality of services provided (method of food preparation, type of building used, presence of other nutrition programs in the community) predicted attendance more than conventional demographic measures of need. (WAS)

Activities on the nutritional value of school lunches are provided, focusing on government nutritional guidelines and how the school cafeteria tries to meet them. Students learned nutrition and rationale/complexities behind putting together appetizing and nutritious school lunches. Includes lists of agencies providing nutrition information to…

The commitment made by the National School Lunch Act of 1946 is questioned. One of the Reagan administration's methods of balancing the budget appears to be contradictory to the promise of safeguarding the health and well-being of the nation's children. (GK)

Third in a series of articles featuring management techniques practiced by administrators. (MLF)

Between 1989 and 1993, nearly 300 schools dropped out of the National School Lunch Program. Fast-food competition and open campuses lower student participation. In addition, complex rules and regulations apply to the federal program. Describes what some of the nonparticipating schools are doing to provide lunches to at-risk students. (MLF)

Schools are increasingly turning to fast-food restaurants such as Taco Bell, McDonald's, and Pizza Hut to fill the stomachs of kids turned off by standard school lunches. Kids are delighted, but critics say fast-food infiltration of school cafeterias encourages poor nutrition. Schools might consider adopting lighter fast-food fare or starting…

The Antioch Unified School District is one of several California schools testing a version of the Nutrient Standard Menu Planning (NSMP) to meet the new rules that require all schools to reduce the fat content of meals. NSMP, presently implemented at the elementary level, has increased flexibility in menu planning and led to better management and…