Changes in the marketing and management of a Pennsylvania food service program made it more attractive to students. An increase in student participation and operational efficiency yielded profitability in food service operations. (MLF)

Some young people refuse to eat anything that once had a face. Since a vegetarian child can make food choices just as unhealthy as those of a meat-eating child, nutritionists recommend that school food-service directors adapt traditional nutritional foods that children like to a vegetarian menu. (MLF)

The Go for Health project uses interventions based on school change and social learning theory to facilitate changes in diet and exercise behavior by elementary school children. A summary of both school and student outcomes is given, and the intervention model is described. (Author/MT)

Food service directors across the country are experiencing problems caused by rising costs and declining enrollments. Except for personnel, Radnor Township Schools, in an affluent Philadelphia suburb, have the same problems. (Author/MLF)

Presents a case study detailing how paraprofessionals, acting as lunchroom supervisors, have been trained to utilize behavior management techniques to effectively reduce the incidence of disruptive behavior. (Author)

An automated food service accounting system allows management to concentrate on the problems at hand. (Author/MLF)

Schools are the victims, as bid-rigging scandals in the dairy-products industry surface in 13 states. School boards, in close cooperation with superintendents and district business managers, have the responsibility to detect bid-rigging or collusion. Offers guides for good business management and warning signs of bid-rigging. (MLF)

The Public Elementary/Secondary School Universe Survey Data provides information about schools such as: type of school (special education, vocational education, charter, magnet); students by grade, race/ethnicity and gender; free lunch eligibility; and classroom teachers. All data are for public elementary and secondary schools for the 2003-04…

During the school year, the School Lunch Program provides one-third to one-half of the nutrients low-income children consume every day. However, the rate of participation by eligible children in the Summer Food Service Program is only 15.5 percent of the target population. Created by Congress in 1968, the Summer Food Service Program is designed to…

This document consists of the four issues of a newsletter published during 1998. The newsletter discusses topics pertinent to school food service and providing nutrition for elementary school students. The February/March issue discusses exemptions under the Competitive Foods Regulation, celebrating cultural diversity in cafeteria menus, and…

Cordova Villa and Reymouth Schools (Folsom-Cordova Unified School District, California) have developed a program to accomplish a positive community involvement in the educational process by inviting parents to enjoy lunch and to use the playground facilities with their children during the lunch hour. Parents have a chance to talk to their children…

Recommendations are made on how school lunch programs can provide better nutrition and promote healthier eating habits. Recommendations consist of goals with both short-term and mid-term objectives. The short-term objectives should be implemented over the next 2 to 4 years; the mid-term objectives should be implemented by the year 2000 or sooner…

This booklet presents the program transcripts of a weekly series "Options in Education", broadcast by National Public Radio. The topic under discussion in this program is food in the schools. The options of nutritionists, professionals, and administrators concerning food programs in schools in New York City are presented. Among the topics…

The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)

"Satelliting" or transporting food in bulk from one school kitchen or from a factory-like kitchen to smaller schools can help school districts reduce cost, improve efficiency, maintain quality, and standardize products. (MLF)