An update on the National School Lunch Program includes a list of some of the changes and innovations in types, quality, and packaging of commodity products provided to schools. (MLF)

Outlines a method designed to protect the public's health by simply and systematically prioritizing food service operations for inspection and evaluation. Discusses the method, implementation, and results of a program for the city of Plano, Texas. (LZ)

Examined the variety of lunch menus in licensed child care centers in Mississippi. A total of 460 lunch menus were analyzed using nutrient analysis software, and a frequency analysis showed the most commonly used foods. Found that foods used most often included white bread, sliced ham, and sausage pizza. Results support the need for nutrition…

According to a 1991 National Cholesterol Education Program report, the best way to avoid heart trouble is to take early preventive measures. This means that children over age two should follow the same low-fat, low-cholesterol guidelines already recommended for adults. Sidebars contain a fat glossary and tips for cutting fat in school lunches.…

The Food Stamp Nutrition Education Initiative targeted homeless people in overnight shelters. College students made monthly visits to provide nutrition education and meals. Students received training in quantity food service and leadership in helping improve food security. (Contains 16 references.) (JOW)

The best way to purchase food-service equipment for a new or renovated school is to assemble a team, assess the school's needs, see what is available, follow state and federal procurement guidelines, install the equipment, and train employees to use it safely. A sidebar outlines procurement tips. (MLH)

Discusses how to make the contract services relationship work smoothly for educational facilities. Covers topics of food, child care, and transportation services, along with a brief explanation of the benefits of outsourcing on-campus amenities. (GR)

In this article, the author reviews school lunches around Boston. He discusses a significant fact about school lunches today, which is the "free" and "reduced" lunch program. The most promising developments he saw came from two opposite directions: (1) from food conglomerates reformulating snack foods to eliminate transfats,…

While a number of excellent campus climate planning resources are available, this guide attempts to fill a gap by providing an abundance of "how-to" information. The goal of the guide is to assist climate action planning teams at schools that are well versed in campus climate issues and well along in the CAP (Climate Action Planning) process as…

The global agro-food system relies heavily on inorganic nitrogenous fertilizers. In addition to consuming enormous amounts of energy, this manufactured input contributes to the accumulation of reactive nitrogen in the biosphere and undermines the biological basis of agricultural production itself. While technological inefficiency and population…

In this paper, we present data related to how a Portuguese teacher developed the module "A big problem for Magellan: Food preservation." Students were asked to plan an investigation in order to identify which were the best food preservation methods in the XV and XVI centuries of Portuguese overseas navigation, and then establish a…

Purpose: The Centers for Medicare and Medicaid Services and the Agency for Healthcare Research and Quality sponsored a nationwide study to evaluate the federal paid feeding assistant (PFA) regulation that allows nursing homes to hire single-task workers to provide feeding assistance to nursing home residents. Organizers designed the PFA regulation…

The school lunch program in Hawaii has an 82 percent participation rate. (Author/MLF)

A growing awareness about food supplies, food shortages, and conservation of natural resources has resulted in public concern over food waste within the National School Lunch Program. Prior to 1976, all participating students were required to take all five items offered on a planned menu. In October 1975, the Offer v. Serve Provision was enacted…

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…