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Odland, Dianne; And Others – Home Economics Research Journal, 1987
The authors compared energy consumption, cooking time, and quality of five foods cooked using electric range surface units and oven, induction cooktop, electric frypan, microwave oven, and toaster oven. The induction cooktop was among the most energy conserving. For most products, cooking treatment had little impact on quality. (Author/CH)
Descriptors: Energy Conservation, Food Handling Facilities, Food Standards, Home Economics
Mod Sch, 1970
Seafood on the school lunch menu adds up to economy, convenience, as well as nutritional value. (RG)
Descriptors: Food, Food Handling Facilities, Food Standards, Lunch Programs
Centers for Disease Control and Prevention, 2007
"The Food-Safe School Needs Assessment and Planning Guide" is a tool that can help schools assess their food safety policies, procedures, and programs and develop plans for improvement. This tool includes a simple, straightforward questionnaire, score card, and planning guide that give administrators, school staff, families, and students a chance…
Descriptors: Food Service, Needs Assessment, Safety, School Nurses
Modern Schools, 1975
Descriptors: Administration, Consultants, Cost Effectiveness, Food Standards
Fredrick, Len – 1977
The speaker describes the fast food operation he has implemented in his school district. The program has increased the number of lunches served, reduced costs to the students, eliminated waste, shows a surplus, and meets federal standards for Type A lunches. The program features special sandwiches, milkshakes, and fries. (IRT)
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Lunch Programs
Lipton, Morris; Wender, Esther – 1977
The National Advisory Committee on Hyperkinesis and Food Additives paper summarized some research findings on the issue of the relationship between food-additive-free diets and hyperkinesis in children. Based on several challenge studies, it is concluded that the evidence generally refutes Dr. B. F. Feingold's claim that artificial colorings in…
Descriptors: Food, Food Standards, Hyperactivity, Learning Disabilities
National Sanitation Foundation, Ann Arbor, MI. Testing Lab. – 1968
A comprehensive listing of food service equipment including--(1) companies authorized to use the National Sanitation Foundation seal of approval, and (2) equipment listed as meeting NSF standards including soda fountains, spray-type dishwashers, dishwashing equipment, cooking equipment, commerical cooking and warming equipment, freezers,…
Descriptors: Equipment, Equipment Standards, Food Service, Food Standards

Michaels, Aaron – School Management, 1973
An enterprising food service director has introduced student taste test panels and they have had great impact on the district's lunch program. (Author)
Descriptors: Cost Effectiveness, Food Service, Food Standards, Lunch Programs

Walker, Bailus, Jr.; And Others – Journal of Environmental Health, 1972
Developments in food protection are described for microbiological contaminants, delicatessen foods, seafoods, mycotoxins, food additives, and regulatory surveillance. Proposed and advocated is a cooperative, basic data, monitoring program focusing on microbiological, chemical, nutritional, toxicological, and related food quality indices. (BL)
Descriptors: Disease Control, Food, Food Service, Food Standards

Unnevehr, Laurian J.; Roberts, Tanya; Jensen, Helen H. – Advancing the Consumer Interest, 1997
The U.S. Department of Agriculture's Hazard Analysis and Critical Control Point System for meat and poultry processing will benefit consumers by reducing food-borne illnesses. The benefits are likely to exceed the additional costs from implementing the regulations. (SK)
Descriptors: Consumer Protection, Federal Regulation, Food Standards, Meat Packing Industry
Vail, Kathleen – American School Board Journal, 1995
Officials at the U.S. Department of Agriculture (USDA) have been offering schools more fresh fruits and vegetables through the commodities program. Despite problems in delivering perishable food in good condition, food directors are supporting the program. However, two new free-trade agreements and the Republican-led Congress may change the…
Descriptors: Elementary Secondary Education, Food Standards, Lunch Programs, Nutrition

Peaslee, Graham; Lantz, Juliette M.; Walczak, Mary M. – Journal of College Science Teaching, 1998
Uses a case study of food poisoning from hamburgers at the fictitious Jill-at-the-Grill to teach the nuclear science behind food irradiation. Includes case teaching notes on the benign hamburger. (ASK)
Descriptors: Food, Food Standards, Higher Education, Nuclear Technology
Jefferies, Stephen; Mathias, Kirk – Journal of Physical Education, Recreation & Dance (JOPERD), 2007
The authors of this article discuss wellness policies in relation to nutrition education. The article describes some of the most interesting national initiatives for engaging students in nutrition education and encouraging healthy eating. For example, programs such as the Vermont FEED program and the Burlington School Food Project involve students…
Descriptors: Nutrition, Wellness, Nutrition Instruction, Federal Legislation
Holliday, RoseAnna – 1998
The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…
Descriptors: Breakfast Programs, Food Service, Food Standards, Lunch Programs
Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
Definitions, advantages, and functions of nutrition are the starting point for this food service training manual, which includes lessons on proteins, carbohydrates, minerals, and water- and fat-soluble vitamins. Energy foods for child nutrition programs are also identified, as are balanced diets and meal pattern guidelines. Class activities,…
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Health