A multi-year project was initiated to examine production equipment issues related to implementation of the Dietary Guidelines for Americans (DGA). The purposes of the research project were to determine foodservice directors' opinions regarding use and appropriateness of equipment in school foodservice, to identify the number and variety of menu items offered in elementary, middle/junior high, and high schools, and to examine the foodservice equipment currently available in school kitchens. A mail questionnaire was sent to a national, random sample of 4000 school foodservice directors; 2245 (fifty-six percent) returned the questionnaire. Findings reflect an increased awareness of preparing school meals that implement the nutrition principles of the DGA, and that a greater percentage of schools are offering menus with more meal choices. Additionally, data show that 96% of the directors rated convection ovens the highest among 31 food service equipment items as appropriate for implementing the DGA, and 89% agreed that there was a need for greater refrigerated space when fresh fruits and vegetables are offered. The report recommends greater training on appropriate equipment for implementing dietary guidelines, more research on the type and amount of additional space needed by expanding menu choices to meet the DGA, and that the National Food Service Management Institute establish a partnership with the North American Association of Food Equipment Manufacturers to develop strategies for educating food service directors about new food preparation equipment. An appendix provides the Equipment Issues Questionnaire. (GR)