While the widespread availability of competitive foods is well documented there is relatively little detailed data on the amounts of various types of competitive foods that are sold in schools or about their nutrient content. Such information is needed to estimate the full prevalence of competitive food sales and to determine the types of changes…

Article lists activities to revitalize existing practices in nutrition education programs. (GB)

Discusses media coverage of the National Meat Test, as an example of cooperative consumer journalism today. (RB)

Food needs and desires of students participating in a packaged Type A lunch system are examined. (Author)

Answers questions about the approach, tells the story of how the program works in the San Diego Mission School in New Mexico, and gives information on those companies in industry that manufacture products meeting USDA specifications. (Author)

Emphasizes need for balanced diet for whole family, but particularly for growing adolescents and their fathers to prevent blood and heart disorders too prevalent in the United States. (CJ)

"This article is a condensed version of the presentations the authors made at the concurrent session on malnutrition at the American Home Economics Association 1969 annual meeting. An article based on the speech by Dr. Richard H. Barnes, the main speaker at this session, will be published in the November issue of the Journal. (Editor)

This discussion of metric sizes of consumer goods covers topics such as: federal, state, and local laws; converting package size; and consumer education. (MP)

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

In 1989, California launched a statewide child health initiative including components on nutrition, health education, physical education, health services, counseling and psychological services, school safety, health promotion for staff, and parent and community involvement. A sidebar explains what principals can do to improve children's nutrition…

Introduces the chicken wing project in which students assess the microbial contamination of chicken wings for the safety of foods. Uses the colony counting technique and direct wash fluid examination for determining the microbial contamination, and investigates methods to reduce the level of microbial contamination. (Contains 14 references.) (YDS)

This research employs a multi-disciplinary approach by developing a model that draws upon psychometric, cultural, and reflexive modernization perspectives of risk perception. Using data from a 1999 national telephone survey, we tested our model on three food risks ? pesticides, Salmonella, and fat. Results showed that perceptions of risks do vary…

A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…