Describes the elements of a successful school breakfast program, argues for the ease with which one can be implemented, and answers criticisms against such a program. (IRT)

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)

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

Nationally, only 49 percent of schools offering federally subsidized lunches take part in the breakfast program. Research indicates a connection between breakfast and learning. For many children, eating breakfast at home is not an option. Lists some of the unfounded concerns about breakfast programs that school officials raise, and provides…

The first of three articles covering child nutrition programs discusses how these programs can be integrated into the school environment through effective management and public relations. (MLF)

Details of recent federal regulations regarding child nutrition programs and ways that associations in the educational community can provide leadership and technical assistance in the direction of child nutrition programs. (Author/MLF)

An Arkansas school district increased student participation in the school lunch program by using top quality food, a large variety of menu items, and a dedicated staff. The district pulled all its secondary schools from the federal lunch program; however, any student could eat free by assisting in the cafeteria for at least 20 minutes. (MLF)

Some children have chronic illnesses that require diet modifications as part of their medical treatment. Advises school districts to hire a registered dietitian or look for resources at a local hospital or public health office. In addition, schools should work with parents, improve staff training, and conduct spot checks of school cafeterias. (MLF)

A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…

A South Carolina school district changed food service from a financial loss to a profit. Recommends that food service managers record meal revenues and expenses when they occur and study the profitability of each program. Selling meal tickets in advance provides some control over the number of students who purchase meals. (MLF)

Answers questions about nutrition. Presents guidelines for providing nutritious breakfasts, lunches, and snacks, and for encouraging good eating habits in young children in early childhood educational settings. (BB)

Research consistently shows links between eating breakfast and learning. Many resources, including the National School Breakfast Program, are available to help parents who cannot provide breakfast at home. The article offers suggestions to help parents make creative, child-pleasing breakfasts and become active in planning school breakfasts. (SM)

Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…

A computerized menu-planning method, "Nutrient Standard Menu Planning" (NSMP), uses today's technology to create healthier menus. Field tested in 20 California school districts, the advantages of NSMP are cost effectiveness, increased flexibility, greater productivity, improved public relations, improved finances, and improved student…

Educators have a responsibility to learn as much as they can about the relationship between nutrition and the teaching/learning process. This article presents a model to help local school boards draw up their own policy statements. (Author/WD)