The proliferation of new, highly processed or fabricated convenience food on the market confuses consumers about which food choices contribute to a balanced diet. (RM)

A report of the CARE world wide school feeding programs. (Author/RA)

Ground soy products made from whole soybeans were used in bread as substitutes for 12 percent of the wheat flour to demonstrate that home-prepared soy products can be used to bake palatable breads and supplement their protein content. (Author/SK)

Currently, the word "natural" is being used to imply health, safety, and wellness. However, many "natural" substances produce psychoactive or physiologic effects which are potentially toxic to the user. (CJ)

A demonstration of the school lunch program (R through 6) as a learning experience when teachers and school food service workers joined forces. (RG)

Statements were presented by: Honorable Tom Harkin, Chairman, U.S. Senator from Iowa, Chairman, Committee on Agriculture, Nutrition and Forestry; Honorable Robert B. Casey, Jr., U.S. Senator from Pennsylvania; Honorable Saxby Chambliss, U.S. Senator from Georgia; Honorable Richard G. Lugar; Honorable Ken Salazar, U.S. Senator from Colorado; Kelly…

The number of overweight and obese children and adolescents has reached epidemic proportions, and recent federal surveys show that most school meals do not meet federal nutrition guidelines. Accordingly, there is growing interest in the nutritional quality of foods available in U.S. schools--and in the role of the government in helping to make…

Examines the nutritional value of school lunches. (IRT)

While some school boards refuse to ban junk foods because of the loss of revenue that would result, other boards and administrators are successfully banning junk foods and finding alternatives to them. (IRT)

Reviews the establishment of recent federal dietary guidelines and recommended daily allowances of nutrients. Summarizes results of the U.S. Department of Agriculture's surveys of food consumption trends in the United States. (SK)

This resource has been prepared to provide information on creditable foods in child care centers, outside-school-hours centers, emergency shelters, at-risk centers, family day care homes, and adult day care centers participating in the Child and Adult Care Food Program (CACFP). The primary goal of the CACFP is to improve the health and nutrition…