Discussion of dining problems on urban campuses. (IR)

This article describes how classroom discussion and field trips can be used to teach students with disabilities to engage in comparative shopping and informed choice making when they dine in fast food restaurants. (JDD)

Schools are encouraging investment in cafeterias that can be used for a variety of purposes. The successful redesign of the George Rogers Clark Middle School/High School cafeteria in Hammond, Indiana, resulted in an up-scale-style dining area where students could also connect to the Internet for homework and research during breakfast and lunch.…

School safety is a human concern, one that every school and community must take seriously and strive continually to achieve. It is also a legal concern; schools can be held liable if they do not make good-faith efforts to provide a safe and secure school environment. How schools are built and maintained is an integral part of school safety and…

Food preparation practices have changed dramatically in the past fifty years. This study was designed to quantify food preparation knowledge and practices of college women, to assess the reasons why they do not prepare certain foods, and to determine the frequency of eating outside the home. Distinct food preparation ability emerged (high, medium,…

Recent empirical investigations and epidemiological trends promulgate the need for effective sexual health education and advocacy programs based on the needs of college students. While many peer-based programs are reliant on pedagogical strategies, additional advocacy programs are needed to resolve the difficulties associated with reaching target…

A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…

Evaluations of food service equipment, kitchen design and food service facilities are comprehensively reviewed for those concerned with the planning and equipping of new school lunchrooms or the remodeling of existing facilities. Information is presented in the form of general guides adaptable to specific local situations and needs, and is…

This guide is designed to assist Federal and State agencies, local school authorities, and other personnel concerned with planning or equipping school food service facilities. The document indicates the minimum quantity of equipment needed to efficiently operate a school food service by specifying the type, size, and quantity of equipment required…

A comprehensive treatment of school lunch programs and facilities designed to aid school administrators in the planning and evaluation of their food service facilities. An historical perspective of school food service programs is followed by descriptions of the important considerations in planning and evaluating a school food service program.…

Under new management! This cafeteria rates four stars for food, atmosphere and working and learning together. (Editor)

Controlling warehousing operations and food inventory, administering school cafeteria activity, and measuring the profitability of food service operations are identified as food service administrative problems. A comprehensive school food services information system developed to address these problems is described. (Author/MLF)

Describes a unit where children first master the basic concepts inherent in restaurant transactions, then organize and run a classroom restaurant. Discusses project accomplishments and extensions and ways to modify the model to fit the needs and strengths of children in any classroom. (JRH)

Describes the design of notable school cafeterias and food service areas, including the educational context and design goals. Includes information on architects, suppliers, and cost, as well as photographs. (EV)

A study of the dependency of persons on soup kitchens in Albany, Buffalo, Rochester, Syracuse, and Westchester County (New York) identified who uses these kitchens, the extent to which they are dependent on them, what other food programs they use, what their perceived need from other services is, and dependency differences of subgroups. (JS)