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 guide is designed to help school food service managers to control food costs as they plan their menus. The guide contains: (1) menu planning tips and procedures related specifically to economy; (2) instructions for precosting recipes, individual food items and complete menus, estimating costs of USDA donated foods and of condiments,…

This handbook gives those who monitor food service sites a work knowledge of their duties and responsibilities as representatives of sponsors in the Summer Food Service Program (SFSP). The organizational structure of the SFSP and the training of monitors are reviewed. The responsibilities of visiting sites and checking site operations are…

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

This kit contains a recipe book and various separately published materials to train food service staff in implementing the new breakfast and lunch menus from the U. S. Department of Agriculture (USDA). A training manual provides background information on recipe selection, development, and testing; orients staff to the recipe format; explains and…

Details of recent federal regulations regarding child nutrition programs and ways that associations in the educational community can provide leadership and technical assistance in the direction of child nutrition programs. (Author/MLF)

School food service should be considered a vital aspect of school operations, not an appendage to the educational program. This handbook revolves around the federal Child Nutrition and National School Lunch program serving about 24 million pupils daily in over 90 percent of the nation's 89,200 public schools. The booklet helps explain various…

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…

Compiled by the Bureau of Child Nutrition Programs, this booklet provides suggestions for initiating a sound nutritional school breakfast program. The following topics are covered in this booklet: nutritional requirements (sample menus, prepacked breakfasts); food service equipment; record keeping requirements; cost analysis and…

An Arkansas school district increased student participation in the school lunch program by using top quality food, a large variety of menu items, and a dedicated staff. The district pulled all its secondary schools from the federal lunch program; however, any student could eat free by assisting in the cafeteria for at least 20 minutes. (MLF)

Some children have chronic illnesses that require diet modifications as part of their medical treatment. Advises school districts to hire a registered dietitian or look for resources at a local hospital or public health office. In addition, schools should work with parents, improve staff training, and conduct spot checks of school cafeterias. (MLF)

These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

Guidelines to help ensure that meals served under the National School Lunch and Breakfast Programs meet program requirements are provided in this booklet. Based on the latest federal regulations and meal pattern requirements, average yield information is presented on over 600 food items. Information is provided for calculating accurate quantities…

A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…