A pamphlet for the use of architects, school administrators, school lunch directors, and managers discusses the preparation of plans for new or remodeled buildings and the improvement of existing school lunch facilities. Included are sections on storage areas, kitchen areas, serving areas, dishwashing areas, dining rooms, central kitchens,…

This pamphlet contains the text of, and hearings on, a bill to establish a program of nutrition education for children as a part of the national school lunch and child nutrition programs. The bill also amends the National School Lunch and Child Nutrition Acts for purposes related to strengthening the existing child nutrition programs. (JF)

This study, based on data for the 1970-71 school year, develops a uniform method for comparing costs of alternative school feeding systems. The study attempted to determine relative costs of providing meals under alternative production and distribution systems, establish standards relating to food costs and labor efficiency that could be used in…

Testimony concerning the Summer Feeding Program was heard during the June 25, 1971 hearing from R. S. Gribbs, mayor of Detroit, Mich.; K. Gibson, mayor of Newark, N. J. and, Arnold Robles and Edward Koplan, program administrators of Los Angeles County, Calif., and City of San Antonio, Texas. Testimony concerning the withholding of funds for…

Good nutrition and adequate nutritious food are not only essential to good health but also represent the difference between life and death. Nutrition is the world's number one problem today, along with war and population control. Good nutrition means providing, with care and love, all 45 essential nutrients in adequate amounts to each child -- one…

This study guide is an attempt to relate the serving of adequate and nutritious meals to the total education process and to teach the importance of and the necessity for establishing lifetime nutrition practices. Designed for school food service personnel, it outlines an approach to nutrition education at various levels from preschool through…

This document presents the speeches and programs that comprised the 48th Annual Conference of the Associations of College Unions-International. The conference was divided into 6 major parts. The first part was concerned with the administrative organization of the college union, taking into consideration the student-faculty partnership organization…

INDUSTRIAL TRAINING PROCEDURES ARE COMPARED WITH THOSE OF FOOD AND OTHER SERVICE INDUSTRIES TO ASCERTAIN RELEVANT TRAINING METHODS. HELPFUL PROCEDURES WERE--DESCRIBING EACH EMPLOYEE'S JOB BY LISTING HIS TASKS AND BREAKING DOWN EACH TASK INTO ITS SEPARATE OPERATIONS. THEN THE BEST METHOD OF TRAINING FOR EACH TASK CAN BE DETERMINED. A TIME AND…

Presents a literature review of industrial wastes, covering publications of 1976-77. This review covers fruit, vegetable, and grain processing wastes. A list of 23 references is also presented. (HM)

A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…

Surveyed college food service trends in various geographical locations in the United States. Discusses the trends, addressing eating alternatives, program issues, flexibility in offerings, nutritional emphasis, management and training changes, concern with costs and profits, updating of physical facilities, marketing, technology, matching…

Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

National School Lunch officials promise to continue expending their programs on the basis of number of needy children, not necessarily needy schools. (Author)

An interview with Dr. Chester G. Hall, Jr., director of education, National Restaurant Association. (Editor)

A Columbia, Missouri, high school publishes its menus four weeks in advance and offers students a choice between two lunch lines. Providing students with alternatives resulted in a ten percent increase in lunch participation. A sample 4-week menu cycle is provided. (Author)