This three-phase, 15-year project is designed to explore and develop the ability to raise the grant California kelp and other marine organisms for food, fuels, fertilizers and plastics in the temperate and tropical oceans. The needed technology is established, but the economic feasibility is yet to be determined. (BT)

The Seamless Summer Food Waiver is a federal initiative to help school food authorities reach a larger number of hungry children in low-income areas during the summer months, by reducing paperwork and administrative burdens associated with operating the Summer Food Service Program (SFSP). This issue brief describes the SFSP and the impact of the…

This report identifies those qualities and characteristics that are usually associated with efficiently and effectively operated school food-service programs. Data were extracted from district audit reports filed with the South Carolina State Department of Education; from the South Carolina Department of Education Office of School Food-services;…

This annual report from the American School Food Service Association (ASFSA) uses movie language to report progress on 1997-98's "Creating Healthy Tomorrows" plan, which was part of a larger strategic plan for 1995-98. The report claims that a film clip of highlights of 1997-98 would "preview" three new professional development…

This report reviews 23 controlled studies of the effect of food dyes and other dietary constituents on the behavior of children with Attention-Deficit/Hyperactivity Disorder (ADHD) or other behavioral problems. Findings indicate 17 of the 23 studies found evidence that some children's behavior significantly worsens after they consume artificial…

Whereas women carry the primary responsibility for food production in Africa, development agencies have devoted minimal resources to researching the impact of their policies and new techniques on the well-being of Africa's women farmers. C. K. Eicher (1995) and M. Smale (1995) call this the invisible factor because the gender-related constraints…

Energy cost management is important in all school food service operations, particularly at times when rising energy costs threaten budgets. This document is designed as a reference manual on energy and provides information about monitoring energy use and developing energy improvement and conservation plans. The manual offers energy conservation…

This report provides data on the National Food Service Management Institute's multi-year research project that identified type, style, age, and condition of available food service equipment in K-12 schools nationwide. The study found that smaller schools, serving less than 400 lunches per day, had kitchens equipped with ranges, small…

This textbook has been written to meet the demand for the study of the human body in the intermediate and grammar grades of the public schools. Especial attention has been given to the effects of alcoholic drinks on the organs and tissues of the body. In this respect no statement has been made that is not capable of positive proof. The author has…

This textbook has been written to meet the demand for the study of the human body in the intermediate and grammar grades of the public schools. Especial attention has been given to the effects of alcoholic drinks on the organs and tissues of the body. In this respect no statement has been made that is not capable of positive proof. The author has…

Summarizes the major areas of concern considered at the first international conference on Science and Man in the Americas. Topics emphasized include: natural resources of the oceans, movements of the earth's crust, volcanology, energy resources, and food production as it relates to the world population problem. (JR)

Analyzes the recent trends in food supply and demand around the world. Present predictions are pessimistic and indicate that poor harvests will result in world-wide food shortages. Factors affecting the food requirements of under-developed countries, such as population growth, crop yields and weather patterns, are examined. (JR)

Survey conducted in Bolivar, Leflore, and Tallahatchie Counties, Mississippi in regard to foods used, their costs, nutritive values, and related factors affecting family living. (RJ)

How pesticides, polychlorinated biphenyls, and heavy metals might get into poultry meat or eggs is reviewed. Several case studies where chemicals were found in poultry products are discussed. It can be concluded that the poultry industry is striving and generally succeeding in producing safe and nutritious meat and eggs. (Author/EB)

Describes the management principles and the mental attitude necessary to effective food service management. (JF)