Ocean County College conducted a feasibility study for the purpose of determining whether there was a need for a food service management program within its service area and to ascertain an estimate of the potential student pool for such a program. Surveys were sent to 243 restaurants and institutions and were administered to students from county…

This article presents the message delivered to the National School Health Association Conference by the Secretary of the Department of Health, Education, and Welfare in May 1977 and the response of the participants in the conference. (JD)

The purpose of this document is to introduce the need for securing foodservice operations from bioterrorism, provide a checklist of suggestions for improving the security of foodservice operations, and assist individuals responsible for school food service programs in strengthening the safety of the foodservice operation. While not mandatory, the…

The Texas Nutrition Education and Training Program (NET) provides: (1) workshops to teach children about good eating habits in school and in child care facilities; (2) a circulating NET library collection; (3) instructional and promotional materials on nutrition and food service management; (4) presentations, exhibits, and publications on…

A practicum was conducted to examine and improve the performance of students enrolled in a college of culinary arts on the National Restaurant Association Foodservice (NRAF) sanitation certification examination. Because the pass rate among students retaking the examination was lower than that among students taking the examination for the first…

These four bulletins describe how a group of limited-resource small farmers in northern Florida's Jackson County, the USDA, the West Florida Resource Conservation and Development Council, Florida A&M University, and the Federation of Southern Cooperatives organized the New North Florida Cooperative to increase farm income by introducing…

Two school districts, Kennewick School District WA and Salem-Keizer School District OR, are leveraging their food service contractor's resources to establish work-based courses stressing sophisticated management, culinary, and life skills. Under these instructional partnerships, the contractor, cooperating with school officials, develops the…

Analyzed data from the School Health Policies and Programs Study 2000 to assess the relationship between school demographics and school health policies and programs, linking interviews with school faculty and staff to extant data on school characteristics. The presence of most policies and programs differed according to school type, urbanicity,…

Carleton and Saint Olaf Colleges (Minnesota) combined their food purchasing power to support area farmers and bring about the use of less chemical- and energy-intensive agriculture. The initiative was designed by students to encourage a sustainable agricultural economy. It has involved other colleges through a regional conference. (Author/MSE)

Over 200 California school districts are combined in 6 different cooperatives utilizing 3 different organizational structures to improve food services. Provides proof of cost savings and purchasing efficiency. (MLF)

Two school districts, one in Pennsylvania and the other in Minnesota, shaped the future of their school food-service and nutrition departments. Leaders in both districts used the strategic planning process as a tool to develop a shared vision, a clear identity, and a commitment to achieving success. (MLF)

School district administrators can decide whether food service components are operating cost effectively. Explains ways to determine costs of energy, personnel, and supplies and equipment. Two tables provide cost-responsibility checklists for school food services and contracted operations. (MLF)

The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The…

A multiple probe design with probe conditions across behaviors was used to evaluate effectiveness of constant time delay on teaching snack and drink preparation skills to children with mental retardation. In addition, generalization effects across settings, time, and materials, and maintenance effects were examined. Three students between the ages…

Background: Schools are in a unique position to promote healthy dietary behaviors and help ensure appropriate nutrient intake. This article describes the characteristics of both school nutrition services and the foods and beverages sold outside of the school meals program in the United States, including state- and district-level policies and…