The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…

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…

This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

This guide was written to provide sponsors with a combination of guidance and policy information in order to help them plan, purchase, prepare, and serve nutritious meals and snacks that comply with the Child Care Food Program meal pattern requirements. Nutrition information and lists of allowable foods for each menu component (meat, fruit and…

A condensation of ideas generated during the 1982 Conference on More with Less, this guide presents methods of saving money, increasing student participation, and influencing decision-makers to maintain school meal programs in the face of reduced federal support. For each topic, specific suggestions, a brief case study, and addresses of resource…