The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…

This guide presents practical information about the characteristics and uses of seafood. The material can be used in several ways: as a seafood products program and teaching guide for home economics teachers, home demonstration club leaders, and extension agents; as a practical guide to the selection and preparation of seafood for consumers; and…

This workshop handbook contains information and reference materials on proper food warehouse sanitation. The materials have been used at Food and Drug Administration (FDA) food warehouse sanitation workshops, and are selected by the FDA for use by food warehouse operators and for training warehouse sanitation employees. The handbook is divided…

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 instructional handbook is one of a series of ten packets designed to form a comprehensive course in nutrition for secondary students. The focus of this booklet is on the dangers and fallacies of popular food fads and fad diets. It contains a page of teaching suggestions, a pre-test for the students, and factual nutrition information with…

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)

Twenty outbreaks of foodborne illness in schools were reported to the Centers for Disease Control and Prevention (CDC) during 1997; however, only 8 cases were associated with food served in the school meal programs. Preliminary findings identified nine outbreaks in 1998, affecting an estimated 1,609 individuals. CDC notes that such outbreaks are…

Nine rural school districts in Michigan's Thumb/Saginaw Valley area formed a food service cooperative in 1982-83 that has sucessfully reduced purchasing costs without sacrificing quality. In the cooperative's second year of operation, membership has expanded to 16 systems with a dozen others interested in joining. (JBM)

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)