Education leaders throughout California are playing a key role in creating healthy school environments for the 6 million students in the state's public schools. Recognizing the strong connection between health and learning, they have made significant changes to the nutrition environment in their schools. This article looks at how these…

The Centers for Disease Control estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5,000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses.…

A study used data from the National Longitudinal Surveys of Youth to analyze the long-term effects of hospitality industry employment on youth. The subsample extracted for the study included all youth who were aged 16-24 in 1980 and employed in the civilian sector for pay at any time in the year. Statistics indicated the hospitality sector was…

This booklet is designed to help hotel employees know what to do if a fire breaks out in the hotel. It also gives hints and suggestions that will help employees to reduce the risk of a fire occurring. Topics are as follows: an employee's responsibility if a fire breaks out; procedures to follow in the event of fire; mapping fire exits and escape…

This report discusses amendments offered by the Committee on Agriculture to H.R. 8, the Healthy Meals for Healthy Americans Act, which reauthorizes and improves the nutrition programs under the National School Lunch (NSL) Act and the Child Nutrition Act of 1966. The amendments deal with: (1) the amount of commodities provided to schools under the…

In keeping with current trends in career education in home economics, the food classes at Tuscola High School, Illinois, were involved in a bakery simulation. Objectives, suggestions for developing a simulated bakery, job roles, benefits, and sample forms are presented. (Author/MW)

Based on questions asked during an adult education course at Truman College (Chicago), this booklet was designed to be a simple organizing manual for small neighborhood preorder food cooperatives (co-ops). The guide covers basic information for organizing a co-op, definition of a co-op, what jobs are needed, getting the food, wholesale sources,…

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving beverages and caring for the equipment used to make them. Illustrated information sheets and learning activities are provided in these…

The early childhood program accreditation system developed by the National Association for the Education of Young Children is described in this publication. Part 1 focuses on policies and procedures for accreditation (including discussion of goals and eligibility) and provides a six-step overview of the accreditation process. This process involves…

The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…

This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and…

The development of a student operated restaurant as part of the food service program at the La Salle-Peru Area Vocational Center (Illinois) is described. (EA)

Based on a study on the future of the food service industry, volume I of this three-volume report contains a series of scenarios intended to make 10- to 15-year projections into the future of the food service industry and to serve as a basis for replanning the vocational-technical curricula in the food service area. The scenarios are…

Presented before the Section on Clinical Medicine, American College Health Association, Forty-sixth Annual Meeting, Minneapolis, Minnesota, May 2, 1968.