In a study to evaluate various factors affecting food waste in the school lunch program, data were collected from grades 1-6 in four districts, using three schools from each district on three consecutive days. The average number of participants per school was 384. More than 13,824 individual sets of data were collected. Thirty-six menus were…

Describes an exercise that students can use to evaluate their intake of specific nutrients in relation to the Recommended Daily Allowance (RDA). Discusses the practicality and concepts involved in the RDA and procedures for dietary analysis. Provides a chart of the RDA and student worksheets for dietary self analysis. (CW)

Two of the challenges in teaching Food Analysis are bringing relevance to the various chemical and physical analyses discussed and exposing students to the realities of quality assurance in the food industry. In a project to help meet those objectives, each student, with the assistance of a "resource person" from the food industry, completes the…

Designed to assist child care center managers in planning nutritious meals for children in centers or licensed home day care programs, this guide presents information on the nutritional requirements of infants and children, sample menus for child care centers, and resources for further information. The first part of the guide details the…

This package is intended for use in home economics classes focusing on nutrition and food preparation and service. The teaching guide is divided into two parts. The first centers on selected first-time facts on nutrition, meal planning, and basic food preparation skills. It includes modules on nutrition, meal management, initial steps in food…

Written in Spanish and English, the booklet briefly discusses what parents can do to help their child learn at school. The booklet briefly notes the importance of getting enough sleep; eating breakfast; praising the child; developing the five senses; visiting the doctor; having a home and garden; talking, listening, and reading to the child;…

Six major concepts form the framework for this first grade nutrition education curriculum: (1) Food is essential for all living things (identifying basic food groups and classifying processed foods into basic food groups); (2) Nutrition is the food you eat and how the body uses it (recognizing how food choices are related to a healthy body,…

The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage,…

This publication reports the considerations of a subcommittee to which was referred H.R. Bill 1139 to amend the National School Lunch Act and the Child Nutrition Act of 1966 in order to extend and revise the food service program. The bill would extend through 1982 three child nutrition programs whose authorizations are expiring at the end of…

This document contains six papers prepared between 1969 and 1975 by the Protein-Calorie Advisory Group (PAG) of the United Nations on topics related to the feeding of preschool children in underdeveloped countries. Among the topics covered: (1) nutrition in utero; (2) nutritional aspects of breastfeeding; (3) infant mortality rates as indicators…

These hearings before the Senate Select Committee on Nutrition and Human Needs began with an opening statement by Senator Humphrey. Dr. R. Goldberg, panel cochairman, then presented the "Report and recommendation of the Panel on Nutrition and Food Availability." Testimony was heard from a number of experts and representatives of such organizations…

These hearings on nutrition and food availability are comprised of the testimony of a number of experts and representatives of such organizations as the State of Washington Food and Nutrition Council; National Livestock and Meat Board; Bakery and Confectionery Workers' Union of America; Self Help and Rural Economic Support Inc.; North American…

Today's school food services programs in New York State's schools are a massive undertaking entailing the expenditure of $260 million in federal, state, and local funds each year. To assist schools in this substantial enterprise, this revised handbook presents rules and recommendations on responsibilities of the board, types of food services,…

This handbook provides information and materials to assist applicants in preparing an application to establish a charter school in Arizona. The topics discussed reflect the technical requirements of Arizona's charter-school legislation. It does not necessarily reflect the selection requirements or the policies of the State Board of Education, the…

Reviews United States Department of Agriculture's school lunch subsidy program, including such problems as delivery of large quantities of certain food types rejected by school children and the expense and inconvenience of subsidy food distribution. Proposes cash equivalency or commodity letters of credit as alternatives to the existing delivery…