The Readiness and Emergency Management for Schools Technical Assistance Center (REMS) has created a list of resources on the role of school nutrition directors in school safety efforts. The list includes the following categories: (1) Food Safety, Food Defense, and Contaminated Food Annexes--Training; (2) Feeding and Food Distribution--Training;…

The Readiness and Emergency Management for Schools Technical Assistance Center (REMS) has created a list of resources on the role of K-12 transportation directors in school safety efforts. The list includes the following categories: (1) Preparing for Emergencies on School Buses--(a) Adversarial and Human-Caused Threats; and (b) Technological…

This bibliography represents a collection of 1,300 book volumes and audiovisual materials collected by the Luzerne County Community College Library in support of the college's Hotel and Restaurant Management curriculum. It covers such diverse topics as advertising, business practices, decoration, nutrition, hotel law, insurance landscaping, health…

This library handbook is a guide for the student of food science. It lists some of the more useful materials and reference books basic to general research and gives their location in the Fogler Library at the University of Maine. Materials are listed in six categories: (1) dictionaries and encyclopedias, (2) U.S. and international documents, (3)…

This report contains an annotated list of selected publications readily available to the public on how to conserve energy in the food system. It is divided into eight sections, six representing sectors of the food system, one for "transportation," and a section entitled "multiple sector application." There are citations in each section, however,…

Describes six books about day care issues and provides availability information. Topics of books include: (1) sexual abuse in day care; (2) a caregiver training package; (3) issues confronting cities and families; (4) tax tips; (5) food safety; and (6) campus child care. (RJC)

The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…

Intended for instructors in occupational education programs, this catalog identifies instructional materials found to be successful for teaching specific occupational competencies identified in the Instructional Support System for Occupational Education [ISSOE] in the area of home economics education. Contents include 99 materials reporting forms…

This bibliography was compiled by the Food and Nutrition Information Center (FNIC) as a resource guide for the Nutrition Education and Training Program (NET). Part I contains descriptive information on materials developed under NET funding, organized by audience level (e.g., kindergarten through grade 6, teacher education, or food service…

The 1973 publication, "Residence Halls in U.S. Higher Education," is updated and supplemented in this bibliography. Material omitted from the 1973 edition and material published since 1973 are included in this report. The 10 classifications used in the original bibliography are continued. They are: historical development of residence halls;…

This book is intended for the teaching of nutrition and food concepts in informal settings for elementary school students. Part I offers a brief perspective on food education and a discussion on how children can learn about nutrition and good food habits through creative experiences in the kitchen. Part II presents a guide to involving children in…

This annotated bibliography included summaries of 14 articles and one report dealing with the topic of school and college food service programs. A brief introduction discusses the current trend toward more diversified use of food service facilities and describes recent innovations in the preparation and distribution of students' meals. Many of the…

The annotated bibliography contains citations to appropriate reference books, pamphlets and audiovisual materials for the following 17 occupations: art and craft aide, bridal consultant, child care aide, clothing assistant, companion to the elderly, consumer aide, dietetic aide, fabric coordinator, fashion coordinator, floral designer, food…

Part 1 of this annotated bibliography contains descriptive information on materials developed under the Nutrition Education and Training Program (NET). Each citation contains an abstract, format description, information on place of publication, source, and call number for further information. The materials are grouped in nine chapters by audience…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of…