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…

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…

This paper chronicles the attempt by the Sudbury Board of Education (Ontario) to minimize the addiction of the children and teenagers in its schools to "junk foods." The plan involved the teaching of good eating habits and the principles of nutrition in food choices. The program used a variety of pedagogical and merchandising strategies to effect…

This document reviews Federal and State school food programs, discusses financial problems caused by rising costs, and recommends processes and techniques that will assist school officials in management processes such as PPBS and systems analysis. The document also presents ways to best allocate limited resources, and examines future funding…

The Summer Food Program (SFP) is a federally funded program designed to feed needy children during school vacations from May through September. Children may be fed breakfasts, lunches, and suppers, plus two snacks, up to seven days a week. All meals must be served free to all children. The program provides an opportunity to simultaneously improve…

This program was developed by Community Coordinated Child Care (4-C) of Louisville and Jefferson County, Kentucky, to improve nutritional services to 2,146 infants and preschool children enrolled in fifteen area day care centers, by developing the role of a sponsoring organization and by developing standards of expectations for other sponsoring…

This report presents required state and federal information and administrative and procedural information related to Kansas school food service programs. These programs include the National School Lunch Program, the School Breakfast Program, the Child Care Food Program, the Special Milk Program, and the Nutrition Education Program, and training…

This project provides school authorities with the stimulus and funds to take leadership, on behalf of children living in circumstances of poverty, in utilizing the participation of parents and bringing about coordination between the school and community agencies providing services to meet the physical and mental health, and nutritional and…

The institute was designed to provide information and develop some ability in initiating, developing, and evaluating programs for training workers as food service supervisors in post-high school level programs. Organizational details, student and faculty qualifications, a job description and analysis of the food service supervisor occupation are…

Experts testifying at the National Nutrition Policy study hearings on June 19-21, 1974 in Washington, at the invitation of the Senate Select Committee on Nutrition and Human Needs, recommended several steps which the committee staff feel merit a prompt Congressional response. This report prepared by staff incorporates those recommendations,…

This handbook presents the plan for the Alabama computerized certification program for school food service employees. The first section contains the following information and materials pertaining to the child nutrition certification program: rationale; position titles (Child Nutrition Program Director or Supervisor, Child Nutrition Program…

Consisting of four main sections, the handbook is intended for sponsors who participate or plan to participate in the Summer Food Service Program (SFSP), which was established to ensure that, during school vacation, children would be able to receive the same high-quality meals provided during the school year by the National School Lunch and School…