A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Creativity in using the commodity program to prepare school lunches, along with marketing techniques, has enabled some school districts to attract students and serve nutritious food. (MLF)

Food needs and desires of students participating in a packaged Type A lunch system are examined. (Author)

Answers questions about the approach, tells the story of how the program works in the San Diego Mission School in New Mexico, and gives information on those companies in industry that manufacture products meeting USDA specifications. (Author)

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

In 1989, California launched a statewide child health initiative including components on nutrition, health education, physical education, health services, counseling and psychological services, school safety, health promotion for staff, and parent and community involvement. A sidebar explains what principals can do to improve children's nutrition…

This publication, which is based on the School Nutrition Dietary Assessment study, describes the National School Lunch Program (NSLP) and the School Breakfast Program (SBP), presents findings on the nutrients and foods provided in school meals, and describes the dietary intakes of the nation's students on a typical school day. Data were derived…

This report examines the Buy American provision of the Commodity Distribution Reform Act and the Special Supplemental Food Program for Women, Infants, and Children of 1978. The compliance of school districts participating in the National School Lunch Program, the number of waivers from the Buy American provision granted by the Secretary of…

Gives a brief report on an experimental program that provided good tasting nutritious food to students during school breaks as an alternative to cafeteria school lunches. Describes program planning, how and where the food supplies were purchased, and how the program gained general acceptance. Includes a sample menu. (AEM)

Lunches served in many school cafeterias are low in fiber and high in fat and salt. Some food service directors are willing to transform standard programs into models of healthful eating. School lunches teach children what is nutritionally desirable. (MLF)

This report identifies those qualities and characteristics that are usually associated with efficiently and effectively operated school food-service programs. Data were extracted from district audit reports filed with the South Carolina State Department of Education; from the South Carolina Department of Education Office of School Food-services;…

The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…

Between 1989 and 1993, nearly 300 schools dropped out of the National School Lunch Program. Fast-food competition and open campuses lower student participation. In addition, complex rules and regulations apply to the federal program. Describes what some of the nonparticipating schools are doing to provide lunches to at-risk students. (MLF)

Schools are increasingly turning to fast-food restaurants such as Taco Bell, McDonald's, and Pizza Hut to fill the stomachs of kids turned off by standard school lunches. Kids are delighted, but critics say fast-food infiltration of school cafeterias encourages poor nutrition. Schools might consider adopting lighter fast-food fare or starting…