By offering healthy fare and providing nutrition education, school districts across the country are trying to lessen problems of childhood obesity while selling food that kids will eat. Luckily, chicken nuggets and other "fast foods" can taste just as good when made with less fat. (MLH)

Offers a strategy for successfully dining with young children in restaurants. The strategy includes prevention, preparation, and practice for both parents and children. (JPB)

Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self-inspection checklist and a list of the 12 essentials for managing toward cleaner facilities. (GR)

This article reports on a project that challenges students to socialize with students from a variety of groups. In the observance of "Mix It Up at Lunch Day," students sit somewhere new, with someone new, in the cafeterias. More than 3,000 schools accepted the challenge as a way to bridge social boundaries in their schools.

In many middle schools, poor student lunchtime behaviour is an ongoing problem. Such behaviour can have a detrimental effect on a school's climate and culture, which can in turn degrade the quality of learning that occurs in the classroom. As a result, improving students' lunchtime behaviour should be a priority for staff. One solution is to make…

These hearing transcripts present testimony to the Senate Committee on Agriculture regarding the School Lunch and Breakfast Programs. Statements were made by several senators, the president of the American School Food Service Association (Connecticut); a school food service program director (Florida); the director of nutrition and education for…

To assist the learner of English as a second language in dealing with the purchase of ready-cooked food, a series of dialogs, comprehension questions, readings, and points of discussion are presented. The text is illustrated. (JB)

This article discusses employment trends in retail trade as well as in key industry groups since 1973. In addition, it explores the changing demographic, occupational, and earnings characteristics of retail trade workers, as well as the incidence of self-employment in the industry. (Author/CT)

Reviews the debate and existing evidence on the quality of work experience programs for high school students and calls attention to the possible advantages of using the school itself as a student work site. Describes two student-run, school-based restaurants and surveys their graduates' attitudes and career outcomes. (KH)

Photographs and jury comments on each of the 14 colleges which won awards. (RG)

Examined reduction of noise levels in an elementary school lunchroom as a function of feedback. Results indicate that feedback plus reinforcement was effective in reducing noise levels. Feedback only was also effective, but to a lesser degree. No relationship existed between noise level and other behaviors. (Author/BEF)

Changes in food service options on college campuses can be directed and controlled if appropriate analysis of factors contributing to improvement is conducted. (JD)

Describes how college dining services are providing students with more nutrition information than ever, and finding much of it ignored in favor of pizza and french fries. (EV)

More and more colleges are building fancy residence halls and improving their grounds to stand out in an increasingly competitive market for freshmen. Colleges are also finding that they must upgrade their dining halls because students are going off campus for pizza and other fast food. (MLW)