Food insecurity affects 11.1% of households in the United States, leaving many families susceptible to poor diet quality (Coleman-Jensen et al., 2021). Food insecurity, as defined by the U. S. Department of Agriculture, can range from a decrease in the quality, variety, or desirability of the diet to disrupted eating patterns and reduced food…

This article explores microprocesses and transactions during 7 months of collaboration for sustainable food education involving two teachers of home economics and a school food manager in a Finnish secondary school. Data sources included interviews and multi-professional meetings, the professional reflections of participants and a researcher's…

Purpose/Objectives: School Food Focus (Focus) developed the Focus Midwest project on the premise that school food professionals (SFPs) could work together to minimize effort and maximize potential to find new or improved products to serve. Focus designed this project as an experiment to explore how and to what extent this collaborative approach…

Enterprising students who understand the work environment are considered more employable. It is accepted that higher-education has a responsibility to produce career-ready-graduates. Practicum experience provides a critical role in this preparation. This study describes the development and implementation of the WIL instrument and WIL experience to…

The FNS Research Corner provides a continuing series to summarize recently completed and current research conducted by the U.S. Department of Agriculture's Food and Nutrition Service (FNS) in the area of child nutrition. Summaries of recently completed research projects, research conducted through grant activities, and in-progress research are…

When former chef and food broker, Tony Geraci was invited by his district superintendent to review New Hampshire's largest school food service program, he never imagined that he would be responsible for running one of the nation's most successful sustainable food service programs. The CONVAL District sustainable food program, create by Geraci and…

THE PURPOSE OF THE PROJECT WAS TO GAIN INFORMATION USEFUL IN DEVELOPING PROGRAMS FOR PREPARING PERSONS FOR EMPLOYMENT IN OCCUPATIONS INVOLVING HOME ECONOMICS KNOWLEDGE AND SKILLS AND FOR PREPARING TEACHERS. THE INITIAL CURRICULUM IN HOSPITALITY EDUCATION, TRAINING IN TRADE AND PERSONAL SERVICE OCCUPATIONS PROVIDING FOOD, LODGING, AND RECREATION,…

RESOURCE MATERIAL FOR THE DEVELOPMENT OF TRAINING PROGRAMS FOR SUPERVISED FOOD SERVICE WORKERS WILL NEED TO BE ADAPTED TO THE NEEDS OF THE STUDENTS AND THE COMMUNITY. THE SUPERVISED FOOD SERVICE WORKER PREPARES AND SERVES FOOD, UNDER THE DIRECTION OF THE FOOD SERVICE SUPERVISOR, IN INSTITUTIONS SUCH AS HOSPITALS, NURSING HOMES, HOMES FOR THE AGED,…

THE PURPOSE OF THIS GUIDE IS TO PROVIDE RESOURCE MATERIAL TO DEVELOP A LOCAL 240-HOUR PROGRAM FOR TRAINING A FAMILY DINNER SERVICE SPECIALIST TO PREPARE AND SERVE DINNERS FOR EMPLOYED PEOPLE, RETIRED PERSONS, OR FAMILIES DESIRING SUCH SERVICE. PROGRAM OBJECTIVES INCLUDE PREPARING TRAINEES TO PLAN MENUS AND DO FAMILY SHOPPING FOR DINNERS, TO PLAN…

Describes how a farm program might assist any camp to offer experiential educational opportunities, improve attitudes toward food/nutrition, expand interpersonal relationships, develop work values and responsibility, teach history of food production/hunger. Details program goals, seasonal agricultural work, staffing, tools/equipment, daily…

This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

An interview with Dr. Chester G. Hall, Jr., director of education, National Restaurant Association. (Editor)

A method for using routinely collected data from large management information systems for program development is described. The example of school lunch participation illustrates the use of time series data to explore causes for observed changes in performance at the various project sites where a program is being carried out. (PN)

Based on questions asked during an adult education course at Truman College (Chicago), this booklet was designed to be a simple organizing manual for small neighborhood preorder food cooperatives (co-ops). The guide covers basic information for organizing a co-op, definition of a co-op, what jobs are needed, getting the food, wholesale sources,…