Designed to help school food service personnel, teachers, aides, and volunteers extend the benefits of the school meal program to handicapped children, this manual discusses eating problems resulting from such conditions as cerebral palsy, mental retardation, blindness, orthopedic handicaps, and other health impairments. Specific recommendations are made in the areas of (1) helping school food service personnel modify school menus, (2) modifying the cafeteria setting, (3) providing staffing and inservice training, and (4) using special food service equipment such as spoons with curved handles, dishes with sloping sides, and modified drinking utensils. In addition, guidelines for classroom teachers, aides, and volunteers are provided for assessing eating skills, creating a successful mealtime environment, teaching eating skills, and dealing with conditions related to handicaps such as obesity, low body weight, and drug effects. Ideas for teaching nutrition to handicapped children are offered, and guides for informing parents about proper feeding techniques for their children are provided in both English and Spanish. Other resources provided in the manual include a list of related agencies, a glossary of terms, and selected references. (RH)