Food preparation practices have changed dramatically in the past fifty years. This study was designed to quantify food preparation knowledge and practices of college women, to assess the reasons why they do not prepare certain foods, and to determine the frequency of eating outside the home. Distinct food preparation ability emerged (high, medium,…

This document is intended to build on the advice given in the publication "How good is our school?" It is intended to be of use to staff in local authorities and schools who are involved in implementing the recommendations of "Hungry for Success." This guide can be used to support in evaluating effectiveness in implementing…

This guide was developed to help students in West Virginia learn healthy eating habits and attitudes, primarily by preparing and eating food. The guide suggests activities, recipes and resources to help students: (1) enjoy a variety of nutritious foods; (2) feel competent about trying unfamiliar foods; (3) understand cultural influences on food…

Practical suggestions for improving the mealtime environment in child care centers are provided for child development personnel. Nine factors to ensure a successful mealtime environment are given along with suggestions for introducing new foods and for encouraging independence and socialization during mealtime. A section dealing with special…

A series of short texts focus on German eating habits and types of eating establishments. Vocabulary is glossed in the margin and each text is followed by comprehension questions. Menus from a restaurant, an inn, and a fast-food restaurant; vocabulary exercises; a word search puzzle and its solution; and directions in English for conversational…

Describes how the elementary school at Oakham, Massachusetts, improved nutrition habits, increased student participation, and reduced waste in its lunch program through a program called MUNCH (Multiple Unit of Nutritional Care and Health). MUNCH involves family-style meals instead of cafeteria lines, expanded nutrition education, and periodic…

Formative evaluation of a community health project providing and promoting low-fat foods in five restaurants in Montreal (Canada) shows that restaurateurs are willing to collaborate in project implementation but not in training waiters and that the project did not cause an increase in market demand for low-fat menu offerings. (SLD)

This guide was developed for fiscal policy team members to familiarize them with district policies, processes, available data, mandated responsibilities, and other requirements essential to federal and state funded school nutrition program operations. The guide is divided into nine sections: (1) organization and administration; (2) human resources…

Currently, high school students account for 60% of food sold in cafeterias. School lunches should provide 33% of the students' energy intake, however, according to some research, it was found that it tends to only provide 19% because of the sale of "competitive" foods. Research by the U.S. Department of Agriculture found that girls ages…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. The Nutrition Services address a number of problems faced by the nation's elderly, such as dietary inadequacy, declining…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. A descriptive report is contained in this volume, which presents non-selective and preliminary analysis of the data base…

This document is part of a five-volume nationwide study of Nutrition Service operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the analytic report, which presents the major findings of the evaluation. Chapter 1 gives a report…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains all technical appendices and is intended as a resource document. The Methodology Appendix is included…

This document is part of a five-volume nationwide study of Nutrition Services operations and elderly citizens participating in congregate dining and home delivery services authorized by Title III-C of the Older Americans' Act. This volume contains the questionnaires used in the study. Section 1 gives a report overview and acknowledgements. Section…