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Geith, Chris; Vignare, Karen; Bourquin, Leslie D.; Thiagarajan, Deepa – Journal of Asynchronous Learning Networks, 2010
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…
Descriptors: Foreign Countries, Developing Nations, Manufacturing, International Trade
Merrill, Margaret C. – Library Journal, 2006
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.…
Descriptors: Hygiene, Disease Control, College Libraries, Public Libraries
McMillan, Daniel C.; Vigil, Herminia J. – 1997
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…
Descriptors: Breakfast Programs, Children, Elementary Secondary Education, Food Service
Romano, Daniel R. – 1993
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…
Descriptors: Child Health, Dietetics, Diseases, Food
Food and Nutrition Service (USDA), Chicago, IL. Midwest Regional Office. – 1984
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…
Descriptors: Early Childhood Education, Family Day Care, Food, Food Standards
Peer reviewed Peer reviewed
Sabry, Jean H.; And Others – Journal of Nutrition Education, 1974
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)
Descriptors: Children, Dietetics, Eating Habits, Evaluation
National Sanitation Foundation, Ann Arbor, MI. – 1965
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…
Descriptors: Equipment, Equipment Standards, Food Handling Facilities, Food Service
Food and Drug Administration (DHEW), Washington, DC. – 1968
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…
Descriptors: Chemistry, Food, Food Standards, Instructional Materials
Florida State Dept. of Health and Rehabilitative Services, Tallahassee. – 1972
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…
Descriptors: Dishwashing, Food Handling Facilities, Food Service, Food Standards
Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs. – 1972
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…
Descriptors: Eating Habits, Federal Aid, Federal Programs, Food Standards
Peer reviewed Peer reviewed
Hall, Ross Hume – Environment, 1976
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)
Descriptors: Consumer Economics, Food Service, Food Standards, Nutrition
Sautter, R. Craig – Instructor, 1978
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)
Descriptors: Food Service, Food Standards, Lunch Programs, Nutrition
Rednak, Jon – School Business Affairs, 1987
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)
Descriptors: Elementary Secondary Education, Food Service, Food Standards, Lunch Programs
Reecer, Marcia – American School Board Journal, 1988
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)
Descriptors: Dietitians, Eating Habits, Elementary Secondary Education, Food Standards
Peer reviewed Peer reviewed
Sullivan, Denis F. – Journalism Quarterly, 1985
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)
Descriptors: Food Standards, Information Dissemination, Information Sources, Media Research
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