The objective of this study was to evaluate preschool teachers' attitudes towards nutrition labels. A sample of 154 preschool teachers was surveyed to determine their label-reading behaviours and knowledge. A total of 71.5% of the preschool teachers reported that they read food labels when purchasing food items (i.e. rather often or sometimes).…

Food safety governance is shaped by social relationships among the state, the industry, and the public in the food system in a given country. This paper examines the contestation among actors in New Zealand's red meat chain over the implementation of the Animal Product Act of 1999 (APA), which became a cornerstone in the reform of food safety…

Discusses the nutritional needs of students in relation to financial considerations, personnel and equipment limits, food storage and food preparation techniques. (PG)

This report summarizes the latest edition of national guidelines that have been a cornerstone of nutrition policies and programs in Canada for almost 50 years. The guidelines for healthy eating are as follows: enjoy a variety of foods; emphasize cereals, breads, other grain products, vegetables, and fruits; choose low-fat dairy products, lean…

This report summarizes the history of the school lunch program from its inception as a relief measure in 1889 through formalization by the national School Lunch Law of 1954 and describes its present scope, organization, finances, objectives, and problems. Intended to improve the physical and mental development of students as well as Japanese…

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)

This publication is designed to assist early childhood providers, cooks, and parents in hygienic food preparation and a healthy diet provision for young children in Australian child care. The guide recommends nutritional requirements for children, using the five food groups as a guide for meal planning. The Australian dietary guidelines are also…

Young children receive higher doses of pesticides than any other age group. The younger a child is the more difficulty the body will have in coping with toxins in general. Maximum Residue Limits (MRL) do not adequately protect children. Evidence of harm from a pesticide often has to be overwhelmingly strong before anything is done about it.…

A pilot study examined the relationship between the retail sector and food and beverages industries and their implications for training. A range of case studies were undertaken in food manufacturing and retailing enterprises in the United Kingdom (UK) and Germany. The UK case studies examined the problems of manufacturers, both small and large,…

Food and drink are associated with survival and for children and young people the edible landscape represents an essential part of survival in the modern school. Within any institution that "contains" persons over time, such as schools, hospitals and prisons, the organization and control of eating and drinking takes on a particularly…

Noting that good feeding practices will prevent malnutrition and early growth retardation, which are still common in some parts of the World Health Organization (WHO) European Region, this report provides a scientific rationale for the development of national nutrition and feeding recommendations for children from birth to 3 years and presents…

Investigated taboos and beliefs about the nutritional value of foods among pregnant women from Nigeria's Hausa and Yoruba tribes. Found that Hausa women had greater nutritional anemia than Yoruba women; their babies had greater incidence of low birth weights and smaller chest and head measurements. Hausa women learned food-related beliefs from…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

This self-instructional unit for supervisors and managers in the British hotel and catering industry is designed to prepare them for the more detailed units in this series, including those on food and beverage control, production, and provision. The document begins with advice on how to use the unit. Three sections cover the following topics: (1)…

Provided is an annotated bibliography of selected, non-formal publications related to nutrition and development. Entries are presented, alphabetically by author, in six sections. The first section contains practical manuals and materials, and references on: nutrition education projects and programs; training for fieldworkers; nutrition education…