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| Eating Habits | 1 |
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| Merchandising | 1 |
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Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Health
Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…
Descriptors: Eating Habits, Elementary Secondary Education, Food Service, Food Standards
