This report discusses amendments offered by the Committee on Education and Labor to H.R. 8, the Healthy Meals for Healthy Americans Act, which reauthorizes and improves the nutrition programs under the National School Lunch (NSL) Act and the Child Nutrition Act of 1966. Thirteen amendments to the NSL Act deal with: (1) technical assistance to…

This guide was developed for fiscal policy team members to familiarize them with district policies, processes, available data, mandated responsibilities, and other requirements essential to federal and state funded school nutrition program operations. The guide is divided into nine sections: (1) organization and administration; (2) human resources…

This third and final volume of a study on the future of the food service industry contains the technical papers on which the information in the previous two volumes was based. The papers were written by various members of the Pennsylvania State University departments of economics, food science, nutrition, social psychology, and engineering and by…

The following witnesses testified before these hearings of the Select Committee on Nutrition and Human Needs: Mrs. G. Marsh, area consultant, Division of Food and Nutrition Services, Pennsylvania Department of Education; Mrs. G. Chegwidden, director, School Food Service, Franklin Regional School District, Murrysville, Pa.; Mr. S. Lympany, senior…

This booklet has been prepared as a guide to show good methods of handling and storing USDA-donated and locally purchased foods. The information was drawn from many resources and includes latest research data available on types of storage facilities and equipment needed for handling and storing foods. The material is organized in five parts: (1)…

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…

The Bureau of Educational Research and Service at the University of Tennessee, Knoxville (UTK) conducted the 1981-82 evaluation of the Tennessee Nutrition Education and Training Program. Instruments developed, field tested, and revised by the UTK team were used to assess the nutrition knowledge, attitudes, practices, and perceptions of students…

This program was developed by Community Coordinated Child Care (4-C) of Louisville and Jefferson County, Kentucky, to improve nutritional services to 2,146 infants and preschool children enrolled in fifteen area day care centers, by developing the role of a sponsoring organization and by developing standards of expectations for other sponsoring…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) the bibliography--a complete citation…

Intended for the use of food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) subject index--a listing according…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…

Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) bibliography--a complete citation of…

This catalog contains 2,366 annotated citations that include books, pamphlets, journal articles, and audiovisual aids of interest to the school food service and nutrition education community. These materials were required by the Center from 1971 through 1973 and are available on loan to persons working in these fields, with journal articles to be…