Descriptor
| Breakfast Programs | 6 |
| Food Standards | 6 |
| Elementary Secondary Education | 5 |
| Guidelines | 5 |
| Lunch Programs | 5 |
| Nutrition | 4 |
| Food Service | 3 |
| Nutrition Instruction | 3 |
| Program Administration | 2 |
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| Abstracts | 1 |
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| Cazier, Amelia | 1 |
| Luck, Joan | 1 |
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| Guides - General | 6 |
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Location
| California | 1 |
| Georgia | 1 |
| New York | 1 |
Laws, Policies, & Programs
| Child Nutrition Act 1966 | 1 |
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Georgia State Dept. of Education, Atlanta. Office of School Administrative Services. – 1978
Some of the factors considered in these guidelines include basic nutritional requirements, food component minimums, food variety, and amounts of food served in elementary and secondary school breakfast programs. Suggestions are made for serving foods that will appeal to young people. Samples of hot and cold menus are provided. Forms for evaluating…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Standards, Guidelines
California State Dept. of Education, Sacramento. – 1992
This guidebook provides a combination of guidance and policy information that will help California sponsors to plan, purchase, prepare, and serve nutritious meals and snacks that comply with the Child and Adult Care Food Program (CACFP) meal pattern requirements. Sections 1 through 4 list foods that may be used for the meat/meat alternate,…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Standards, Guidelines
Download full textLuck, Joan; Cazier, Amelia – 1977
This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Service, Food Standards
New York State Education Dept., Albany. Div. of Educational Management Services. – 1975
Today's school food services programs in New York State's schools are a massive undertaking entailing the expenditure of $260 million in federal, state, and local funds each year. To assist schools in this substantial enterprise, this revised handbook presents rules and recommendations on responsibilities of the board, types of food services,…
Descriptors: Administration, Ancillary School Services, Breakfast Programs, Elementary Secondary Education
National Agricultural Library (USDA), Washington, DC. – 1975
Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of audiovisual materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of the title,…
Descriptors: Abstracts, Audiovisual Aids, Breakfast Programs, Catalogs
Food Research and Action Center, Washington, DC. – 1978
In 1972 the School Breakfast Program was revised and made available to all schools in the country. The program also provides meal subsidies, surplus commodities, and equipment money. This guide is designed to help community members become aware of the programs and their benefits and to organize local school lunch and breakfast campaigns. The guide…
Descriptors: Breakfast Programs, Citizen Participation, Economically Disadvantaged, Elementary Secondary Education
