Cites the advantages and disadvantages for school districts of centralized food preparation and of the different food systems such as hot food systems, transporting cold or frozen food, and cook-chill systems. (MLF)

Surveyed college food service trends in various geographical locations in the United States. Discusses the trends, addressing eating alternatives, program issues, flexibility in offerings, nutritional emphasis, management and training changes, concern with costs and profits, updating of physical facilities, marketing, technology, matching…

Explains standards laid out in Federal Circular A-120 to ensure accountability, uniformity of standards, legal compliance, and efficiency in school food service procurement. Includes bidding and contract award procedures, contract compliance considerations, and cost-cutting methods. (MCG)

Describes common features in the radiation chemistry of food components, and illustrates how product yields are predicted. Presents data that pertain to the radiolysis of the nitrate ion, metmyoglobin, myosin, and tripalmitin. (CS)

Carroll County, Maryland, has shaped a strategy to improve school nutrition by weakening or eliminating, where possible, junk food competition, making lunches more nourishing and appealing, and working nutrition instruction into other subject areas. Steps taken to accomplish these changes are described. (MF)

Reviews the nutritional consequences of participation in food assistance programs, specifically the impact of these programs on the diets of African American households. Findings indicate that, although participants have better quality diets than nonparticipants, these diets are inadequate when compared to accepted dietary standards. Suggests…

Research on pesticide exposure in infants and children has validated parents' concerns that children's bodies react differently than adults' to pesticides and that children eat differently, ingesting more fruits and vegetables. Article recommends breastfeeding and eating a variety of well-washed fruits and vegetables until more research is…

A procedures handbook specifically developed for school food service employees assures proper interpretation and communication of policy items and regulations. Figures illustrate the process, development, and suggested content of a school food service handbook. (MLF)

This article describes a study of a nutrition education program using the school lunch program as a teaching resource involving 63 fourth-grade students. Results of a lunch survey and computer analysis of dietary intake indicates behavioral changes and increased comprehension of principles occur. (Author/SA)

This article describes a study in which the attitudes of 83 elementary school teachers were assessed with regard to participation in a school lunch program. Results show that teachers' positive attitudes about food quality and negative attitudes about eating with students emerged as predictors of student participation in school lunch. (Author/SA)

This article focuses on the characteristics of the nutritional background of the American public. Issues and recommendations are presented that are intended to describe the goals and target groups for nutrition education in the 1980s. (SA)

Discusses the problems of food additives and government regulation. Examines the Delaney Clause prohibiting the addition of any carcinogen to food. Describes loopholes in the food additives law. (MA)

A statewide food-purchasing cooperative in Mississippi offers cost savings, better service, and quality improvement. Explains 15 steps to forming a purchasing cooperative. (MLF)

A survey of domestic and foreign schools of veterinary medicine is analyzed, revealing a general trend toward deemphasis and/or loss of identity in teaching food safety and regulated veterinary public health subjects. It is suggested that minimal standards need to be set for curricula of U.S. schools. (Author/MLW)

Several sources of nutrition information are available on the Internet. Good online sources include the U.S. Department of Agriculture Food and Consumer Service bulletin board, the Food and Drug Administration's Center for Food Safety and Applied Nutrition, and the IFIC (International Food Information Council) Foundation On-Line. E-mail addresses…