Philadelphia has adapted airline-style feeding patterns to provide government-subsidized hot lunches for children living in depressed neighborhoods. (LR)

Describes qualifications and responsibilities for the position of school nutrition director. Based on guide published by the National Food Service Management Institute called "Competencies, Knowledge and Skill Statements for District School Nutrition Directors/Supervisors." Guide is available at www.nfsmi.org. (PKP)

Describes the concept of the universal school lunch program -- enlargement of the current scope of food services to include all school age children. (JF)

Today, students want choice in school cafeteria menus. A survey of 210 high schools found that nearly 22 percent of students were very unhappy campers; only 5.6 percent were very happy. Scores were higher in schools offering alternative selections. Food must also be attractive, tasty, and nutritious. (MLH)

The best way to purchase food-service equipment for a new or renovated school is to assemble a team, assess the school's needs, see what is available, follow state and federal procurement guidelines, install the equipment, and train employees to use it safely. A sidebar outlines procurement tips. (MLH)

Adverse publicity sparked action in the Bridgeton, New Jersey, school district, with the result that 75 percent of the district's 2,500 eligible elementary pupils now are eating hot lunches. Two-thirds of the lunches are provided free of charge, with the remaining one-third sold to participating pupils at 40 cents each. (Author)

A preliminary report by the Department of Agriculture shows that school lunches are still fattier and saltier than they should be. Cites examples of how some nutrition-conscious school dietitians are improving school lunches. Lists statistics about the National School Lunch Program. (MLF)

Survey forms sent to 108 Ohio school districts asked which of 11 food-service practices they used. A statistical comparison of their responses against state figures on the profitability of food-service operations at similar districts reveals what works and what does not work. (MLF)

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

Discusses federal subsidies to lunch and breakfast programs. (IRT)

Lunches served in many school cafeterias are low in fiber and high in fat and salt. Some food service directors are willing to transform standard programs into models of healthful eating. School lunches teach children what is nutritionally desirable. (MLF)

Cost-cutting ideas to help a district live less painfully with an austerity budget. (Author)

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

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)