This training manual on food preparation consists of 23 detailed lessons, ranging from an orientation to quality food production and the use and advantages of standardized recipes for bakery ingredients to the making of various desserts. Detailed definitions of words related to food preparation and innumerable handouts with titles like…

This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes…

Schools can do something to expose and halt the "food conspiracy" to make consumers accept expensive artificial foods as normal. (JH)

Recent research indicates that low income adults and infants in the United States are more likely to be overweight than undernourished. Very possibly, the assumptions upon which food supplement programs are based are ill-founded. While many of the currently operating broadly conceived supplemental food programs achieve desirable collateral…

This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

The Clark County School District in Las Vegas, Nevada, has increased the number of school lunches served and made a profit by providing nutritious variations of fast-food menus. (MLF)

Today the National School Lunch Program is serving nutritious meals to nearly 24 million children in about 90,000 schools. Among the measures taken to improve the program are food procurement workshops, recipe card testing, and improvement in commodity purchase selections for schools. (MLF)

A previous study found that the quality of consumer nutrition decisions was significantly higher with the graphic nutrient density label format than with the current label format. The present study replicates this finding and, more important, demonstrates that the same effect can be produced merely by presenting consumers with a simple graphic…

Aseptic packages and the advantages of their use in schools are outlined. (MD)

Animal foods are not only rich in nutrition but also are a source of many by-products which otherwise would not be used for human food. (PS)

An update on the National School Lunch Program includes a list of some of the changes and innovations in types, quality, and packaging of commodity products provided to schools. (MLF)

According to a 1991 National Cholesterol Education Program report, the best way to avoid heart trouble is to take early preventive measures. This means that children over age two should follow the same low-fat, low-cholesterol guidelines already recommended for adults. Sidebars contain a fat glossary and tips for cutting fat in school lunches.…

Proper cooling of foods is known to reduce spoilage and help prevent food-borne illnesses. Nonetheless, little is known about consumers' awareness of guidelines regarding appropriate refrigeration of food or their actual refrigeration practices. Focus groups of consumers of common ethnic backgrounds were designed to evaluate food safety knowledge…

The UK Food Standards Agency has decided not to recommend fortification of foods with folate, the family of vitamins associated with the prevention of neural tube defects in babies. This is a change in attitude from previous recommendations made by a series of committees and reports in the UK. Notably, it differs from US policy on the matter. The…