This publication offers practical guidance to help food service professionals provide sound nutrition to America's children and serves as a basis for the revision of U.S. Department of Agriculture meal patterns, menu planning guides, and the development of new recipes. The guide is organized into two sections. The first, "Implementation of the Dietary Guidelines," suggests that child nutrition programs should strive to offer a variety of foods; to serve meals that help maintain a healthy body and weight; to offer meals low in fat, saturated fat, and cholesterol; to serve plenty of vegetables, fruits, grains, milk products, meat, and meat alternatives; to use sugars and salt only in moderation; and to promote an alcohol- and drug-free lifestyle. Section 2, "Putting It All Together," presents sample school menus and offers simple adaptations for "make-overs" that better reflect the Dietary Guidelines. Appendices provide nutrition quizzes; a dietary fat chart; advice on feeding children in child care; a glossary; "Nutrition and Your Health: Dietary Guidelines for Americans"; and sources for teaching in universities. An appendix provides a copy of a