The Food Safety Knowledge Network (FSKN) is a collaboration between Michigan State University, the Global Food Safety Initiative of the Consumer Goods Forum, and other food industry and public sector partners. FSKN's goal is to help strengthen the food industry's response to the complex food safety knowledge and training challenges that affect…

The Centers for Disease Control estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5,000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses.…

This report describes the requirements of federally funded child nutrition programs, including the National School Lunch Program and the Special Milk Program; and a training program in child nutrition programs, the Network for Professionals. It gives a summary of the revenue sources for these programs and the requirements of the New Meals…

Authorities offer conflicting viewpoints on whether animal foods are essential to the health of young children or whether they can ingest the nutrients they need from plant sources. The United States Department of Agriculture (USDA) contends that because of the small capacity of young children's stomachs, they are not likely to consume all of the…

Offered in this guide are facts enabling family day care providers in Michigan to serve meals meeting meal pattern requirements of the state's Child Care Food Program. Adapted from the "Food Buying Guide for Child Nutrition Programs," contents are based on the latest Federal regulations and meal pattern requirements, current food…

Examines the appropriateness of scaling as a measure of adequacy of dietary patterns of young children and the significance of the mother's subjective evaluation of the child's diet. (Editor/JR)

Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

These guides are four of several prepared through the F.D.A.'s Science Project Series for senior high school chemistry students and teachers investigating the quality of constituents of foods through experimentation. Each eight page pamphlet gives background information on the subject, equipment and reagents needed for the experiment, the…

In the interest of promoting good health, sanitation, and safety practices in the operation of child feeding programs, this bulletin discusses practices in personal grooming and wearing apparel; the purchasing, storage, handling, and serving of food; sanitizing equipment and utensils; procedures to follow in case of a food poisoning outbreak; some…

These hearings before the Senate Select Committee on Nutrition and Human Needs are organized in three parts: Part I: "Overview--Consultants' Recommendations," with opening statements by Senators Schweiker and McGovern, followed by the presentations of other witnesses. This section focuses on important nutrition education issues that the committee…

Examined are the tenets underlying the technical attitudes and perceptions of food technologists and scientists. Technology usually advances in a linear fashion without identifying secondary effects in social and political realms. Consumerism becomes the public voice in identifying these sociotechnologic effects. (MR)

Discusses problems with the National School Lunch Program, including the high proportion of food thrown away by students, problems with food preparation, nutritional standards, and competition from junk foods. Suggestions for nutrition education are offered and organizations and books for further reference are listed. (JMB)

A Pennsylvania school district served meals to nearly 80 percent of the students this past year. Student participation was achieved by asking students' opinions, monitoring food quality, redesigning menus, increasing staff morale, providing a pleasant cafeteria atmosphere, and sponsoring nutrition programs. (MLF)

Creativity in using the commodity program to prepare school lunches, along with marketing techniques, has enabled some school districts to attract students and serve nutritious food. (MLF)

Concludes that press coverage of the FDA's food irradiation proposal failed to give the public the information necessary for an informed decision on the process. (FL)