"Berkeley High School's home economics department trains students for occupations where employment and advancement opportunities are best." (Editor)

Dental disease, especially tooth decay, is reaching epidemic proportions among children of school age. Since sugar is a major cause of tooth decay and since many confections are sold in schools, it is recommended that schools remove confections and other nonnutritional food items from vending machines, fund-raising activities, and food services.…

Presents a case study of Sainsbury's, a United Kingdom food retailer who adopted innovations in retail technology and whose resulting training needs were met in part through open learning technology. Highlights include networked personal computers, course materials created by trainers, and implications for higher education. (LRW)

A food service manager at a resident camp discusses how she changed her attitude about vegetarianism and the strategies she used to create a vegetarian menu for staff and campers. She experimented with vegetarian recipes and allowed campers and staff their choice of menu options for each camp session. Includes information sources. (LP)

In South Carolina, 10,169 individuals with mental retardation were served by the state disability agency and 22.7% were employed during 1997-2000, with 68% keeping their job for more than 1 year. Food service, manufacturing, disability services, grocery, and retail companies employed the majority of those who worked at least 3 years. (Contains…

A statewide food-purchasing cooperative in Mississippi offers cost savings, better service, and quality improvement. Explains 15 steps to forming a purchasing cooperative. (MLF)

Sharon (Massachusetts) Public Schools developed an alternative procurement process for school food services that complies with state public bidding laws while evading "low-bid" constraints. The new process features evaluative criteria covering nutrition education, community outreach, management expertise, site visits, and price…

In the past 5 years, the Center for Ecoliteracy's Food Systems Project has grown from one schoolyard garden to the complete reinvention of Child Nutrition Services throughout the Berkeley Unified School District. Using food as the organizing principle for systemic change, the project is devising a pattern of healthy food, improved academic…

This article, citing the example of large bookselling chains who offer cafes in their stores, advocates the provision of food and drink in school libraries as well. High-quality food, made available by vending machine, would increase levels of wellness, energy, and teachability. Protests involving mess, lack of money, and difficulties with parents…

Briefly describes seven professional standards for school business officials from a document completed by professional standards committee and approved the Board of Directors of the Association of School Business Officials International in July 2001. Complete document is available on association's website at www.asbointl.org. (PKP)

This article describes the growth and popularity of Newport Harbor's culinary arts program, which reflects a nationwide trend. The trend is occurring in part, because more Americans are eating out. As the number of people eating out increases, their appetite for learning about food also increases. Over the past few years, Dukes has expanded…

The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large…

This manual contains information on federal policy regarding meal-pattern requirements for school-nutrition programs. It also describes the Offer Versus Serve (OVS) provision, which allows students to decline either one or two food items they do not intend to eat in order to reduce food waste. The manual explains food components, gives examples of…

More than 50 million meals are served annually to Colorado's children through the National School Lunch Program, School Breakfast Program, Special Milk Program, and Summer Food Service Program for children. Most of this report is comprised of tables showing average daily participation, meals served, and other statistics about school meal programs…

At the request of the U.S. Secretary of Agriculture, this investigation identified state and local school food authorities' (SFA) management and operating practices recognized as best practice by the United State Department of Agriculture (USDA) or other officials. In addition, the study determined whether some of these practices could be…