Introductions to menu planning I and II--including nutrition requirements for children of all ages--are the subjects of the first two lessons of this Food Service Training Manual. The menu planning system of lesson 3 deals with place and time, as well as with needs for eye appeal and contrast. Lesson 4 is a progress test with answer key for…

This Food and Nutrition Information Center (FNIC) Resource List is a quick guide designed to help professionals find information related to nutrition, learning and behavior in children. Each resource has been placed into one of five categories, in alphabetical order, by title.

Inservice training should motivate school food workers to participate in children's nutrition education. The training lesson includes a series of service manager/director guidelines, information sheets, and an audiovisual aids list. Food staff nutrition lessons for classroom presentation to grades 4 to 6 cover the daily food guide, snacks,…

This nutrition education packet provides information to schools setting up healthy school meal programs and nutrition education programs. Team Nutrition schools will involve students, teachers, families, food service personnel, and community organizations in nutrition education activities. The packet contains fact sheets that focus on: the Great…

This booklet is a calendar companion which is designed to help schools plan and conduct monthly activities. It includes lesson planning and activities, information about supporter organizations' events and contests that promote nutrition and health, recipes, food service tips and resources, reproducibles for parents, and a list of Team Nutrition's…

Estimates were made of the effects of school lunch participation and various socioeconomic, anthropometric, and psychological variables on the consumption of 20 food items by 8- to 12-year-old children. The study sample consisted of 845 school children in the State of Washington, stratified by ethnic group and by poverty level so that it contained…