Cites the advantages and disadvantages for school districts of centralized food preparation and of the different food systems such as hot food systems, transporting cold or frozen food, and cook-chill systems. (MLF)

Because schools are entrusted with children's safety, any crisis (particularly food poisoning) affecting that inviolable trust is fodder for a ravenous media. Proactive school business officials and food-service personnel work together to publicize the school nutrition department's good work. Communicating clearly and assigning a food-service…

A survey of 109 high school transition programs and 55 adult supported employment programs found that of 7,553 job placements for youth and adults with disabilities, the most frequent category was in food and beverage preparation services. Emerging markets for job placements included tourism and casino jobs. (Contains references.) (Author/CR)

Discusses the pros and cons of privatization as a way of saving money while improving non-educational operations. Questions about why some services should be kept in-house are addressed, as well as what to look for when considering outsourcing. One school's experience with outsourcing health-care services is highlighted. (GR)

This article explores issues related to the choice of goals and approaches for advancing sustainability in higher education through research. The paper argues that diverse nature of the questions, issues and problems facing advocates of sustainability in higher education requires a willingness to adopt an eclectic approach to the choice of…

The authors of this article discuss wellness policies in relation to nutrition education. The article describes some of the most interesting national initiatives for engaging students in nutrition education and encouraging healthy eating. For example, programs such as the Vermont FEED program and the Burlington School Food Project involve students…

Preschool education is extremely limited in Turkey, suggesting an absence of public recognition of its importance and a lack of state support. In the "VI. Five Years Development Plan," it was exposed that the target in preschool education could not be reached. Especially, regional differences played an important role. According to…

The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family…

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,…

These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

Elementary school lunches planned and served under Oregon's Food Pyramid Choice Menus (FPCM) system are based on the Dietary Guidelines for Americans, and they comply with the current U.S. Department of Agriculture menu standards for school lunches. The study discussed in this report was conducted from February through April 1997; data were…

Guidelines to help ensure that meals served under the National School Lunch and Breakfast Programs meet program requirements are provided in this booklet. Based on the latest federal regulations and meal pattern requirements, average yield information is presented on over 600 food items. Information is provided for calculating accurate quantities…

Specific procedures are outlined for prevention of the spread of infectious diseases with techniques of handwashing, diapering, and handling of known disease carriers. Protocols for classroom cleanliness list essential steps and key points and precautions for maintaining a hygienic environment. This section includes a list of protocols for food…

Guidelines and suggestions to help food service workers in children's day care centers plan, prepare, and serve a variety of nutritious, tasty, and attractive meals and snacks are presented. The following topics are included (subtopics are listed in parentheses): (1) preparation of food (seasoning foods; preparing meat, fish, vegetables, and…