Describes qualifications and responsibilities for the position of school nutrition director. Based on guide published by the National Food Service Management Institute called "Competencies, Knowledge and Skill Statements for District School Nutrition Directors/Supervisors." Guide is available at www.nfsmi.org. (PKP)

It is such a simple mandate: Prepare healthy, nutritious meals for the schoolchildren so they can go about the business of learning. But operating a school district food service department is anything but simple. Even in the smallest districts, food service operations are businesses that must comply with many more rules than those in the private…

This manual contains information on Federal requirements regarding the determination and verification of eligibility for free and reduced price meals in the National School Lunch Program and the School Breakfast Program. These provisions also apply to the determination of eligibility for free milk under the Special Milk Program and are generally…

The purpose of this study is to assess elementary school nutrition programs in a rural county in southern Illinois. The researcher interviewed the food service managers of eight schools and completed the School Health Index (SHI) based on their responses. Eighty-seven percent of the schools did not have venues such as vending machines outside the…

Programs supported by the Carl D. Perkins Act of 2006 are required to operate under the state or national content standards, and are expected to carry out evaluation procedures that address accountability. The Indiana high school course, "Advanced Life Science: Foods" ("ALS: Foods") operates under the auspices of the Perkins…

In the passionate debates over providing equal educational opportunity for all children, it's frequently argued that large financial inequities create challenges for many public schools, particularly those in lower-income urban areas. This study compares the revenues and operating expenditures of Michigan's urban, suburban, town and rural school…

The paper presents the report on "School Breakfast and Summer Food Service Program." Pursuant to Chapter 61 of the Acts of 2007 line item 7053-1925 and Massachusetts General Laws (MGL) chapter 15 section 1G(f), this report is submitted to the Legislature. An Act establishing school-based Nutrition and Child Hunger Relief Programs was…

IN AN EFFORT TO POINT OUT FUTURE TRENDS IN EDUCATION THE SPEECH NOTES THAT THE MOST SIGNIFICANT CHARACTERISTIC OF AMERICAN SOCIETY TODAY IS THE CHANGE IN THE RATE OF CHANGE--NOT CHANGE IN ARITHMETIC BUT GEOMETRIC PROPORTIONS. OTHER CHARACTERISTICS OF TODAY'S SOCIETY ARE--(1) WE LIVE IN AN ERA IN WHICH THE ONLY STABILITY IS SOME KIND OF STABILITY…

THIS STANDARD OF SODA FOUNTAIN-LUNCHEONETTE EQUIPMENT IS THE FIRST IN A SERIES OF NATIONAL SANITATION FOUNDATION STANDARDS. THESE STANDARDS ARE ISSUED IN RECOGNITION OF THE LONG FELT NEED FOR A COMMON UNDERSTANDING OF THE PROBLEMS OF SANITATION INVOLVING INDUSTRIAL AND ADMINISTRATIVE HEALTH OFFICIALS WHOSE OBLIGATION IT IS TO ENFORCE REGULATIONS.…

This standard covers the sanitation requirements for equipment and/or devices used in the storage, preparation, or handling of foods and beverages. The National Sanitation Foundation's basic criteria for the evaluation of special equipment and/or devices has been prepared to fulfill several specific needs, its major function being to serve as a…

Changing life styles for college students are causing food service directors to change their ways of serving students. Students today seem to prefer living in privately owned apartments and houses where they can provide and cook their own food to living on campus and having meals prepared for them. Many colleges and universities are eliminating…

Fast food lunches in Smithtown (New York) and Clark County (Nevada) have turned troubled food service operations around. (Author)