This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…

Reviews United States Department of Agriculture's school lunch subsidy program, including such problems as delivery of large quantities of certain food types rejected by school children and the expense and inconvenience of subsidy food distribution. Proposes cash equivalency or commodity letters of credit as alternatives to the existing delivery…

Describes two vocational programs for retarded adults--a two-semester food service program and a one-semester janitorial service program. The article discusses program eligibility, financial aid, counseling, teaching philosophy and techniques, and program content. The community college's role as a resource center is also described. (CT)

Using a cooperative and situated learning approach, two vocational English-as-a-Second-Language instructors created a linguistic community of practice among nonnative speaking immigrant restaurant employees and their native speaking coworkers. (Author/VWL)

In 1991, the New Jersey Association of School Business Officials was selected as a nontraditional provider and asked to develop and implement a new state-approved certification program. The idea was to produce administrators who are adept at strategic planning, financial management and accounting, school law, personnel management, facility…

Co-workers of three job trainees with mental retardation used coincidental training procedures while completing their own jobs. Coincidental training resulted in improved accuracy of salad-making skills, but skill acquisition was very slow; subsequently, a model and a quality-control check were added, resulting in higher performance levels. (JDD)

Reports a study of possible relationships among Caucasian and Asian college students' self-perceived competency, knowledge, performance, and ethnicity. Students enrolled in meal management classes completed questionnaires regarding food service management skills. Results indicated knowledge was a stronger determinant of self-perceived competency…

Colleges and universities can work for environmental protection in a variety of ways, through conscious consumer choices, communication of environmental values through educational programs, participation in environmental groups, recycling, scrutiny of food service practices, campus special projects, and working with other campus services to…

Presents educational facility citation award winners of the American School and University Interiors Showcase for design of common areas, classrooms, libraries and media centers, and cafeterias/food service. The architectural firm responsible is listed for each entry as are the square footage involved, costs, completion date, and a brief…

Obesity is second only to smoking as the nation's number one preventable cause of death. Fewer than one in four kids gets 20 minutes of physical activity per week and fewer than one in four participate in at least 30 minutes of physical activity a day. In an effort to help students switch to a healthier lifestyle and through a grant from PANA…

In examining the childhood obesity epidemic from the perspective of economics, John Cawley looks at both possible causes and possible policy solutions that work through markets. The operation of markets, says Cawley, has contributed to the recent increase in childhood overweight in three main ways. First, the real price of food fell. In…

Food and drink are associated with survival and for children and young people the edible landscape represents an essential part of survival in the modern school. Within any institution that "contains" persons over time, such as schools, hospitals and prisons, the organization and control of eating and drinking takes on a particularly…

This guidebook has been developed to support and coordinate efforts across Pennsylvania to increase the connections between farms and schools. It is written for schools and school districts--and especially for food service directors, teachers, administrators, school nurses, and school health and wellness committees. It is also written for farmers…

This report provides descriptive and statistical data on the status of child nutrition programs in Colorado. The report contains descriptions of the National School Lunch Program, school breakfast programs, the Special Milk Program, the Summer Food Service Program, the Nutrition Education and Training Program, state dietary guidelines, Colorado…

Six curriculum modules for Casa Sanchez, a San Francisco Mexican restaurant and food product manufacturer, are presented. Casa Sanchez was one of four small businesses involved in Project EXCEL, a workplace literacy project that focused on literacy and basic skills training for limited English proficient (LEP) workers. The modules are as follows:…