Publication Date
In 2025 | 0 |
Since 2024 | 11 |
Since 2021 (last 5 years) | 35 |
Since 2016 (last 10 years) | 95 |
Since 2006 (last 20 years) | 305 |
Descriptor
Food Standards | 750 |
Nutrition | 376 |
Food Service | 271 |
Food | 230 |
Lunch Programs | 185 |
Nutrition Instruction | 144 |
Eating Habits | 136 |
Safety | 111 |
Dietetics | 108 |
Elementary Secondary Education | 99 |
Foods Instruction | 98 |
More ▼ |
Source
Author
Bryan, Frank L. | 4 |
Guthrie, Joanne | 4 |
Stevenson, Clinton D. | 4 |
Abraham, Sameer | 3 |
Branscum, Paul | 3 |
Cates, Sheryl C. | 3 |
Chattopadhyay, Manas | 3 |
Chriqui, Jamie F. | 3 |
Cole, Kerri | 3 |
Daft, Lynn | 3 |
Fredrick, Len | 3 |
More ▼ |
Publication Type
Education Level
Audience
Practitioners | 62 |
Teachers | 38 |
Administrators | 19 |
Policymakers | 16 |
Students | 13 |
Support Staff | 9 |
Parents | 5 |
Researchers | 3 |
Media Staff | 2 |
Location
United States | 17 |
California | 13 |
Michigan | 11 |
Australia | 10 |
Pennsylvania | 10 |
United Kingdom | 10 |
Iowa | 8 |
New York | 8 |
Oklahoma | 7 |
Texas | 7 |
Mississippi | 6 |
More ▼ |
Laws, Policies, & Programs
Assessments and Surveys
General Aptitude Test Battery | 1 |
Texas Essential Knowledge and… | 1 |
What Works Clearinghouse Rating
Ross, Peggy J. – 1974
The Food and Nutrition Program for Aged (FNPA) was established as 1 of 30 research and demonstration programs funded through the provisions of the "Older Americans Act" to promote improved nutrition among aged groups. In the first 3-year phase, the program concentrated on the delivery of nutritional services, and the development and demonstration…
Descriptors: Blacks, Community Action, Demonstration Programs, Food Service
Congress of the U.S. , Washington, DC. Senate Committee on Government Operations. – 1971
Each of the eight papers in this volume deals with a major problem affecting American children today. The papers are: "Background Paper on Minority Children and Youth"; "Background Paper on Special Programs for Handicapped Children and Youth"; "Background Paper on Juvenile Delinquency"; "Jobs for Youth";…
Descriptors: Childhood Needs, Day Care, Delinquency, Demography
Andrews, S. – SASTA Journal, 1980
Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…
Descriptors: Biology, College Science, Diseases, Food

Graham, Richard C.; Robertson, John K. – Journal of Chemical Education, 1988
Describes an experimental procedure for determining trihalomethanes (THMs) in liquids by gas chromatography. Provides recommendations for reactants and supplies to obtain acceptable results. Discusses the analysis of water from various sources: pools, lakes, and drinking water; compares these to three cola drinks. (ML)
Descriptors: Chemical Analysis, Chemistry, Chromatography, College Science
Bass, Kathleen S. – 1992
This resource manual contains criteria, prototype policies, procedure, and forms for establishing a comprehensive sanitation and safety program in Wisconsin public schools. The introduction contains a mission statement and a description of responsibilities for various state employees. The section on policy and procedure development outlines…
Descriptors: Dishwashing, Elementary Secondary Education, Equipment Maintenance, Food Handling Facilities

Lee, Jimmie L. – 1989
In an effort to better serve their users, the Engineering Library at the University of Oklahoma surveyed 30 public, academic, and state agency libraries to identify libraries with collections of national standards, codes, and handbooks that are accessible to the public. This directory presents data received about the holdings of eight of those…
Descriptors: Academic Libraries, Construction Industry, Depository Libraries, Engineering
Oklahoma State Dept. of Education, Oklahoma City. – 1982
Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format.…
Descriptors: Ancillary School Services, Breakfast Programs, Cooks, Equipment
Kinsella, Susan – 1978
Really good food can be served in any school, and this step-by-step guide contains the basics of understanding and reforming food service: detailed explanations of how food services are run; guidelines for rating the food service; the wholesome, good-tasting foods students really like to eat yet are affordable and manageable. Included are plans…
Descriptors: Administrator Attitudes, Ancillary Services, College Students, Cost Effectiveness
Quimby, Freeman H.; Chapman, Cynthia B. – 1974
This document was compiled by the Specialist, Life Sciences, Science Policy Research Division and the Analyst, Biological Sciences, Science Policy Research Division of the Library of Congress in response to a request of the Senate Select Committee on Nutrition and Human Needs. Submitted under the general title, "A Compilation of Key Papers for Use…
Descriptors: Agricultural Production, Anthologies, Child Development, Cognitive Development
Department of Agriculture, New York, NY. Consumer and Marketing Service. – 1971
The educational materials and services listed in this bibliography include "something for everybody"--from pre-schoolers to the elderly--for those in school, in adult training programs, and in the home, and for those who instruct them. Included are lists of publications covering such topics as: donated foods, food stamps, child nutrition, and food…
Descriptors: Annotated Bibliographies, Bibliographies, Budgeting, Consumer Education
Hays, Tricia – 1999
This teaching, guide for a high school nutrition and food science course, includes introductory information about the course, course design, facilities and equipment, Future Homemakers of America, and use of the guide. The course addresses nutrition and food science from the perspective of food habits and wellness; menu planning; special dietary…
Descriptors: Classroom Techniques, Consumer Science, Cooking Instruction, Food
Schiffman, Carole B. – 1995
Consumer education has always been a primary consideration in the prevention of food-borne illness. Using nutrition education and the new food guide as a model, this paper develops suggestions for a framework of microbiological food safety principles and a compatible visual model for communicating key concepts. Historically, visual food guides in…
Descriptors: Bacteria, Concept Formation, Consumer Education, Consumer Protection
Administration for Children, Youth, and Families (DHHS), Washington, DC. Head Start Bureau. – 1994
The purpose of this manual is to guide users of the nutrition education project produced by Padres Hispanos en Accion por Una Sana Generacion (Hispanic Parents in Action for a Healthy Generation). The project provides nutrition education materials to trainers who provide nutrition counseling to parents of Head Start children. The project has two…
Descriptors: Cultural Relevance, Food Standards, Hispanic American Culture, Hispanic Americans
Kentucky State Dept. of Education, Frankfort. Office of Resource Management. – 1983
Compiled as a workshop handbook, this guide presents information to help food service program administrators comply with federal regulations and evaluate and upgrade their operations. Part I discusses requirements of the National School Lunch Program, focusing on the "offer versus serve" method of service enacted in 1976 to reduce waste.…
Descriptors: Compliance (Legal), Costs, Elementary Secondary Education, Food Service
Jones, Peter – 1989
This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…
Descriptors: Adult Education, Business Administration Education, Cooks, Dining Facilities