For the purposes of identifying contaminants, of assessing risks, and of determining critical food processing control points, hazard analyses were conducted at two "bento" (oriental boxed meals) catering operations. Time and temperature abuses during the holding period, after cooking and prior to consumption, were found to be the primary…

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,…

Young children receive higher doses of pesticides than any other age group. The younger a child is the more difficulty the body will have in coping with toxins in general. Maximum Residue Limits (MRL) do not adequately protect children. Evidence of harm from a pesticide often has to be overwhelmingly strong before anything is done about it.…

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)

Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced the final exam. A rubric was developed to help students evaluate ingredient functions, procedures, techniques, temperatures, and sensory evaluation. Oral report scores, self-evaluations,…

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 curriculum guide for high school students contains 20 information acquisition lessons, 6 values awareness lessons, and 5 open-ended discussion lessons. Some lessons contain activities that extend over several days; other lessons contain one specific activity. The nutrition education goals are directed toward the attainment of nutrition…

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…

This paper describes the early history, present status, and future trends of the Bureau of School Lunches of the New York City Board of Education. A review of its early history indicates that although various citizen groups and the Department of Welfare served lunches to needy children prior to 1946, it was the passage of the National School Lunch…

THESE 14 PAMPHLETS CONSTITUTE AN EXTENSION SERVICE PROGRAM OUTLINE FOR TEACHING A BUSINESS PROGRAM APPLICABLE TO RURAL YOUTH. THE CONTENTS INCLUDE BOTH A LEADER'S GUIDE AND AN EXTENSION WORKER'S GUIDE. THE REMAINDER OF THE PROGRAM DELVES INTO MARKETING, WHOLESALING, SALES AND SERVICES, STANDARDS AND GRADES OF PRODUCE, ASSEMBLY AND STORAGE,…

The two basic family feeding programs are food stamps and commodity distribution. The current food stamp program provides the poor with spending power enough to purchase at the level of the Department of Agriculture's Economy Food Plan. The dollar equivalent of this plan is 112 dollars a month for a family of four. This amounts to an average per…

This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

This study determined the extent to which a course in foodservice sanitation using National Institute for the Foodservice Industry materials affected the postcourse sanitation inspection scores in selected establishments. Both experimental and control establishments had significantly higher inspection scores after the course than they had prior to…