Decision making processes among older adults were investigated within the context of grocery selection, using a stimulus array involving two product classes (bread and cheese) with 10 items per class. The sample (N=580) was stratified by sex, household status (living alone or with spouse), and age, employing three age groupings: 25-34 (young),…

This collection of 12 short, bilingual papers on nutrition and preschool children is part of a series of papers on various aspects of day care published by the Canadian Department of Health and Welfare. Each paper is presented in both English and French. Topics dealt with include an overview of children's nutritional needs; development of…

This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock…

This booklet presents information on a Federal program which provides funds to institutions that feed children not in school. Day care, Head Start, and neighborhood centers and summer recreation programs qualify for aid under this program. Section I deals with the operation of the Special Food Services Program for Children (SFSPC) and is divided…

Nutritional practices of home demonstration club members in Weakley County, Tennessee, are compared with those of nonmembers in this master's thesis. Marked differences appeared in the adequacy of breakfast; cooking vegetables only until tender; inclusion of Vitamin C once a day; following recommended principles of planning meals; buying…

Discusses some of the differences between margarine and butter, focusing on the chemical differences. Provides a brief historical overview of the development of both commodities. Describes the manufacture of butter and of margarine, and details the differences in chemical composition and nutritive contents. (TW)

Educators have a responsibility to learn as much as they can about the relationship between nutrition and the teaching/learning process. This article presents a model to help local school boards draw up their own policy statements. (Author/WD)

The composition of food in the 1980s is discussed as it relates to national nutrition goals and world problems. The data reviewed here related to food consumption, its calories, nutrients, and fat content. (SA)

Describes initiatives in New York State to meet student nutrition needs, including the Statewide Training Network for School Food Service Workers and the Nutrition Comes Alive in the Cafeteria program. Emphasizes the role of local boards of education in supporting better nutrition in school lunch and breakfast programs. (FMW)

Pending federal legislation would require that school meals meet federal dietary guidelines. However, food service directors and nutritionists see other obstacles to improving the nutritional content of school meals such as government red tape, costs, and difficulty in changing people's tastes. Hundreds of schools, usually in affluent communities,…

Presents information on standards for American child care and early education programs participating in the Child and Adult Care Food Program. Topics discussed include meal plans, nutritional requirements, food preparation and food service, cultural diversity, food safety and sanitation, nutrition education, and emotional climate at mealtimes. (KB)

The growing evidence of the link between diet and health has not been lost on consumers in the United States. As awareness of the diet-health link has increased through nutrition education, consumers have changed their diets. Although there is still considerable room for improvement in meeting Federal food-guidance recommendations, nutrition…

This manual contains information about the selection and implementation of a meal counting and claiming system for the National School Lunch Program (NSLP) and the School Breakfast Program (BSP). Federal reimbursement is provided for each meal that meets program requirements and is served to an eligible student. Part 1 explains the six elements of…

This food manual for small Idaho residential child care institutions with 10-15 students and no full-time cook, is designed to help directors serve meals that promote healthy eating behavior in their residents, serve meals that meet the USDA's Healthy School Meals Initiative, and manage the food service to assure the fiscal integrity of the…

This publication is designed to help child care center directors and other personnel in programs receiving funding through the Child Care Food Program plan their food service. Included are sections on: (1) planning food for a day; (2) meal patterns (information on the necessary food groups, a chart of vegetables and fruits containing vitamin A, C…