Article discusses a training program that incorporates two methods of developing social skills in the catering industry. (Author/GB)

A smaller, more uniform banana rates as top banana in convenience. (RA)

The National School Food Service and Nutrition Education Finance Project (SFSP) is now in its second phase, whichinvolves on-site visits and a questionnaire survey of systems. A form for reporting pupil food practices and needs is provided. (JW)

Food service is one of the leading generators of job growth in the nation. Those who hope to advance must be expert at hiring, training, and motivating employees. (JOW)

Suggests that menu planning is the key to getting maximum nutrition in day care meals and snacks for minimum cost. Explores United States Department of Agriculture food pyramid guidelines for children and tips for planning menus and grocery shopping. Includes suggested meal patterns and portion sizes. (HTH)

The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

The ability to adjust language register, or style, according to listener needs was assessed in 38 high-functioning children and adolescents with ASD. Participants were asked to explain the process of going to a restaurant to a series of listeners who varied in linguistic competence. Results showed that participants with ASD spontaneously…

Purpose/Objectives: Study objectives were to identify the functional areas, competencies, knowledge, and skills needed by effective school nutrition (SN) assistants in the current SN environment, and determine at what point the SN assistant should be able to know/perform the knowledge/skill statement, at time of hire or after training. Methods: In…

Although the effects of pedagogical strategies using collaborative learning on students' perceived learning outcomes have been studied, little has been examined about possible benefits and challenges in collaborating with the campus community in a food science research project conducted by nutrition majors. We examined the effects of involving…

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…

Acorn School campus is located in the shadow of Rich Mountain, near Mena, Arizona. In fall 2006, the school enrollment (K-12) was 476 students, with 76% eligible for free or reduced-cost meals. Its one-teacher family and consumer services (FCS) department offers two programs of study: Family and Consumer Sciences Education and Food Production…