Descriptor
| Elementary Secondary Education | 3 |
| Food Standards | 3 |
| Nutrition | 3 |
| Food Service | 2 |
| Lunch Programs | 2 |
| Dining Facilities | 1 |
| Eating Habits | 1 |
| Food Handling Facilities | 1 |
| Prevention | 1 |
| Public Schools | 1 |
Source
| Executive Educator | 3 |
Publication Type
| Journal Articles | 3 |
| Reports - Evaluative | 2 |
| Reports - Descriptive | 1 |
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McCormick, Kathleen – Executive Educator, 1984
Aseptic packages and the advantages of their use in schools are outlined. (MD)
Descriptors: Elementary Secondary Education, Food Handling Facilities, Food Standards, Lunch Programs
Ficklen, Ellen – Executive Educator, 1992
According to a 1991 National Cholesterol Education Program report, the best way to avoid heart trouble is to take early preventive measures. This means that children over age two should follow the same low-fat, low-cholesterol guidelines already recommended for adults. Sidebars contain a fat glossary and tips for cutting fat in school lunches.…
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Nutrition
Bushweller, Kevin – Executive Educator, 1995
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…
Descriptors: Dining Facilities, Eating Habits, Elementary Secondary Education, Food Service
