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| Breakfast Programs | 1 |
| Elementary Secondary Education | 1 |
| Food Standards | 1 |
| Guidelines | 1 |
| Nutrition | 1 |
| Program Administration | 1 |
| Program Costs | 1 |
| Student Needs | 1 |
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| Guides - General | 1 |
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| Georgia | 1 |
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Georgia State Dept. of Education, Atlanta. Office of School Administrative Services. – 1978
Some of the factors considered in these guidelines include basic nutritional requirements, food component minimums, food variety, and amounts of food served in elementary and secondary school breakfast programs. Suggestions are made for serving foods that will appeal to young people. Samples of hot and cold menus are provided. Forms for evaluating…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Standards, Guidelines
