The manual considers nutritional issues in disability. Basic nutrition principles are offered in the first section along with a table of sources and functions of nutrients in food. Section 2 considers nutrition factors associated with disabilities, including causes and treatment of obesity and underweight. Implications of diet and feeding patterns…

The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…

This handbook provides nutrition activities and resource material that the food service worker can use in cooperation with the teacher to promote an understanding of major nutrition concepts and concerns. It focuses on the concept that a school's food service program serves as an extension of the classroom. The classroom and the cafeteria…

This paper reviews the concept of behavioral risk factors for atherosclerosis which become entrenched in adolescence or young adulthood. Evidence favoring intervention in the adolescent years and a screening program at the University of Rochester Health Service are described. A preliminary strategy for prevention of atherosclerosis on campus is…

Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

This handbook has been prepared as a guide for the nutritionist providing services to Head Start and other preschool day care programs. Introductory sections describe Project Head Start; the program's major components and aspects of the program; center-based, home-based, child and family development, and Child Development Associate (CDA) programs;…

These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

This resource guide to evaluated print and audiovisual nutrition materials has been developed to assist state and local staff of the Special Supplemental Program for Women, Infants and Children (WIC) and the Commodity Supplemental Foods Program (CSFP), in selecting, acquiring, and developing accurate and appropriate materials for nutrition…

This curriculum guide for high school students contains 20 information acquisition lessons, 6 values awareness lessons, and 5 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…

Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…

Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…

Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…

Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…

Nutrition is well-recognized as a necessary component of educational programs for physicians. This is to be valued in that of all factors affecting health in the United States, none is more important than nutrition. This can be argued from various perspectives, including health promotion, disease prevention, and therapeutic management. In all…