To assess education progress in the early grades and identify achievement gaps, this study examined reading achievement data for kindergarten and grade 1 students in two districts in Illinois: District U-46 (Elgin Area Schools) and District 186 (Springfield Public Schools). Drawing on a different reading assessment in each district, the study team…

To assess education progress in the early grades and identify achievement gaps, this study examined reading achievement data for kindergarten and grade 1 students in two districts in Illinois: District U-46 (Elgin Area Schools) and District 186 (Springfield Public Schools). Drawing on a different reading assessment in each district, the study team…

"A State Policy Landscape: K12 Climate Action" looks at key areas where states have policies that can support schools in moving toward climate action. This report highlights opportunities for growth by focusing on state-level policy in the following focus areas: (1) mitigation; (2) adaptation; and (3) education. In this report, the…

Every day in New Mexico, student achievement and nutrition are in states of emergency. With families losing jobs and wages, more and more children are going to school malnourished, some having eaten nothing at all. School districts struggle to educate and support their students with fewer available resources. Slashed budgets mean frustrated…

This report presents results of the 2009 National Assessment of Educational Progress (NAEP) in mathematics at grades 4 and 8. The results from the 2009 assessment presented in this report are compared to those from previous years, showing how students' performance in mathematics has progressed over time. Results for students in the nation, the 50…

Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

Today the National School Lunch Program is serving nutritious meals to nearly 24 million children in about 90,000 schools. Among the measures taken to improve the program are food procurement workshops, recipe card testing, and improvement in commodity purchase selections for schools. (MLF)

To offset federal subsidy cutbacks, climbing food costs, and increasing wage demands, a Missouri school district hired a food management company. The district not only saved money, but also realized a profit, served more nutritious meals, needed less in-house recordkeeping, and concentrated more energy on education. (MLH)

Describes a program, developed in a small Vermont elementary school, that centered on world hunger and global awareness by involving students in helping stop food waste during lunch. Community members and businesses pledged money as an incentive for stopping waste, and the money raised went to UNICEF. (MD)

A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Evaluates the use of computerized cash registers in school lunch programs. They provide accurate records on food items sold (listing them by categories), can save time, and may perform many other sophisticated functions that improve efficiency and accountability. (MD)

Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

The food service department at a Pennsylvania school district recycles polystyrene "styrofoam" cups, plates, and food trays. In addition, the department recycles glass, aluminum, and paper. Offers advice on how to set up a school program. (MLF)

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…