Aim: This study sought to investigate the relationship between knowledge and the practical application (including grocery lists, meal plans and food-related pedagogical plans) of Norwegian national guidelines for food and meals in kindergartens, together with the quality of food served in adherence to these guidelines. The study also examined the…

The correct labeling of seafood is important to protect nature and the rights of consumers. Given the certainty that the resources of the sea are not inexhaustible, only strict regulations and the implementation of sustainable fishing systems and reliable and traceable marketing systems can help ensure the long-term sustainability of fishery…

In this paper we analyse the role that "food security" has played in the evolution of the food discourse in Italy, a country with a strong and internationally recognized food culture. We identify three phases of this evolution: in the first phase, from the end of the Second World War to the end of the 1980s, the "modernization"…

Offered in this guide are facts enabling family day care providers in Michigan to serve meals meeting meal pattern requirements of the state's Child Care Food Program. Adapted from the "Food Buying Guide for Child Nutrition Programs," contents are based on the latest Federal regulations and meal pattern requirements, current food…

In 1994, Congress passed the Healthy Meals for Healthy Americans Act, requiring that Child Nutrition Programs comply with the Dietary Guidelines for Americans and meet nutrient standards. In 1995, the U.S. Department of Agriculture (USDA) issued new regulations to define how the Dietary Guidelines would be applied to school meals, called the…

This workshop handbook contains information and reference materials on proper food warehouse sanitation. The materials have been used at Food and Drug Administration (FDA) food warehouse sanitation workshops, and are selected by the FDA for use by food warehouse operators and for training warehouse sanitation employees. The handbook is divided…

This is a series of five modules, each of which consists of six 3-hour classes in food preparation for nonmanagement personnel from institutional food services. Topics of the modules are breads and breakfasts, meats, vegetables and salads, extended meats and meat alternatives as sources of protein, and desserts. Included in each module are…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…