Testimony concerning the Summer Feeding Program was heard during the June 25, 1971 hearing from R. S. Gribbs, mayor of Detroit, Mich.; K. Gibson, mayor of Newark, N. J. and, Arnold Robles and Edward Koplan, program administrators of Los Angeles County, Calif., and City of San Antonio, Texas. Testimony concerning the withholding of funds for…

Good nutrition and adequate nutritious food are not only essential to good health but also represent the difference between life and death. Nutrition is the world's number one problem today, along with war and population control. Good nutrition means providing, with care and love, all 45 essential nutrients in adequate amounts to each child -- one…

This study guide is an attempt to relate the serving of adequate and nutritious meals to the total education process and to teach the importance of and the necessity for establishing lifetime nutrition practices. Designed for school food service personnel, it outlines an approach to nutrition education at various levels from preschool through…

This document presents the speeches and programs that comprised the 48th Annual Conference of the Associations of College Unions-International. The conference was divided into 6 major parts. The first part was concerned with the administrative organization of the college union, taking into consideration the student-faculty partnership organization…

INDUSTRIAL TRAINING PROCEDURES ARE COMPARED WITH THOSE OF FOOD AND OTHER SERVICE INDUSTRIES TO ASCERTAIN RELEVANT TRAINING METHODS. HELPFUL PROCEDURES WERE--DESCRIBING EACH EMPLOYEE'S JOB BY LISTING HIS TASKS AND BREAKING DOWN EACH TASK INTO ITS SEPARATE OPERATIONS. THEN THE BEST METHOD OF TRAINING FOR EACH TASK CAN BE DETERMINED. A TIME AND…

Presents a literature review of industrial wastes, covering publications of 1976-77. This review covers fruit, vegetable, and grain processing wastes. A list of 23 references is also presented. (HM)

A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…

Surveyed college food service trends in various geographical locations in the United States. Discusses the trends, addressing eating alternatives, program issues, flexibility in offerings, nutritional emphasis, management and training changes, concern with costs and profits, updating of physical facilities, marketing, technology, matching…

Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

The new cafeteria at Hopkins High School in Minnetonka, Minnesota is part restaurant, part study hall, part lounge area and part health-food store. From the beginning, the superintendent and food service leaders planned the facility to ensure that balanced diets with quickly prepared, but healthy, foods are offered to students to help them…

The rate of obesity among school-age children has become a national concern, with the number of overweight children aged 6 to 11 more than tripling over the past three decades (U.S. Government Accountability Office 2005). In 2001, the U.S. Surgeon General issued a Call to Action to Prevent and Decrease Overweight and Obesity, and in 2002,…

National School Lunch officials promise to continue expending their programs on the basis of number of needy children, not necessarily needy schools. (Author)

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

A Columbia, Missouri, high school publishes its menus four weeks in advance and offers students a choice between two lunch lines. Providing students with alternatives resulted in a ten percent increase in lunch participation. A sample 4-week menu cycle is provided. (Author)

An interdisciplinary team-teaching approach was used in the actual ward setting to improve meal-time practices in a large state institution. (PT)