The Antioch Unified School District is one of several California schools testing a version of the Nutrient Standard Menu Planning (NSMP) to meet the new rules that require all schools to reduce the fat content of meals. NSMP, presently implemented at the elementary level, has increased flexibility in menu planning and led to better management and…

This General Accounting Office (GAO) report examines the problems encountered by school food service programs in their efforts to meet the Department of Agriculture's nutrient requirements for school lunches while increasing student participation and reducing food waste and program costs. The report is based on an evaluation of two senior high…

Recent increases in child obesity have sparked concerns about competitive foods--foods sold to students at school that are not part of federally reimbursable school meals. The nutritional value of these foods is largely unregulated, and students can often purchase these foods in addition to or instead of school meals. Nearly 9 out of 10 schools…

A survey taken of mothers and children in two upstate New York school districts in order to determine the need for and effects of the childrens' participation in a free school lunch program found that a significant number of mothers and children could name important foods, but few could provide valid nutritional reasons. (Author/JM)

The impact of the 1977 Department of Agriculture regulations to vary minimum meal portion sizes for children is analyzed as it related to student participation in school lunch programs. (CT)

Background: Schools are in a unique position to promote healthy dietary behaviors and help ensure appropriate nutrient intake. This article describes the characteristics of both school nutrition services and the foods and beverages sold outside of the school meals program in the United States, including state- and district-level policies and…

This document presents findings of the latest annual report on school lunches conducted by Public Voice for Food Health Policy. The study examines access to fresh fruits and vegetables in the National School Lunch Program (NSLP) in terms of nutrition, distribution, and food safety. Data were obtained through telephone surveys of 200 school…

Oregon's Food Pyramid Choice Menus (FPCM) require that participating elementary schools offer three to seven entrees, at least two types of milk, and six to ten fruits and vegetables, as well as three or more types of grain products in a variety bar daily. The study discussed in this report was designed to answer two questions: (1) do the menus,…

This guidebook provides a combination of guidance and policy information that will help California sponsors to plan, purchase, prepare, and serve nutritious meals and snacks that comply with the Child and Adult Care Food Program (CACFP) meal pattern requirements. Sections 1 through 4 list foods that may be used for the meat/meat alternate,…

A diet that emphasizes the elimination of food containing artificial coloring and flavoring from meals served to hyperactive children has met with success in preliminary studies; college placement centers are advised to shift their emphasis from job research and counseling. (Author/MLF)

This report examines the Buy American provision of the Commodity Distribution Reform Act and the Special Supplemental Food Program for Women, Infants, and Children Amendments of 1987. In particular, compliance by school districts participating in the National School Lunch Program under the cash payment and commodity letters of credit systems is…

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 chapter of "Principles of School Business Management" provides an overview of the history, regulation, and administration of school lunch programs and related food services. The historical review discusses factors prompting federal intervention in food programs for school children and cites legislation mandating funding. The chapter then…

School food service should be considered a vital aspect of school operations, not an appendage to the educational program. This handbook revolves around the federal Child Nutrition and National School Lunch program serving about 24 million pupils daily in over 90 percent of the nation's 89,200 public schools. The booklet helps explain various…

This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…