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Burghardt, John; Devaney, Barbara – 1993
This publication, which is based on the School Nutrition Dietary Assessment study, describes the National School Lunch Program (NSLP) and the School Breakfast Program (SBP), presents findings on the nutrients and foods provided in school meals, and describes the dietary intakes of the nation's students on a typical school day. Data were derived…
Descriptors: Breakfast Programs, Child Health, Eating Habits, Elementary Secondary Education
Peer reviewed Peer reviewed
Bryan, Frank L. – Journal of Environmental Health, 1975
Descriptors: Disease Control, Disease Incidence, Diseases, Environmental Technicians
General Accounting Office, Washington, DC. Resources, Community, and Economic Development Div. – 1989
This report examines the Buy American provision of the Commodity Distribution Reform Act and the Special Supplemental Food Program for Women, Infants, and Children of 1978. The compliance of school districts participating in the National School Lunch Program, the number of waivers from the Buy American provision granted by the Secretary of…
Descriptors: Elementary Secondary Education, Food Standards, Government Publications, Lunch Programs
PDF pending restoration PDF pending restoration
Federal Energy Administration, Washington, DC. Office of Industrial Programs. – 1976
This report contains an annotated list of selected publications readily available to the public on how to conserve energy in the food system. It is divided into eight sections, six representing sectors of the food system, one for "transportation," and a section entitled "multiple sector application." There are citations in each section, however,…
Descriptors: Annotated Bibliographies, Energy Conservation, Food, Food Handling Facilities
Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs. – 1973
These hearings before the Senate Select Committee on Nutrition and Human Needs are organized in several parts (See UD 013 650 for Parts 1, 2, and 2A). The purpose of these hearings is to review the quality of advertising now being directed at children, and the health implications of that advertising; as well as what steps can be taken to use…
Descriptors: Administrative Problems, Child Care, Children, Federal Aid
Wiechman, Jurgen – Western European Education, 1987
Gives a brief report on an experimental program that provided good tasting nutritious food to students during school breaks as an alternative to cafeteria school lunches. Describes program planning, how and where the food supplies were purchased, and how the program gained general acceptance. Includes a sample menu. (AEM)
Descriptors: Dietetics, Extracurricular Activities, Food Service, Food Standards
Montgomery, Anne – American School Board Journal, 1988
Lunches served in many school cafeterias are low in fiber and high in fat and salt. Some food service directors are willing to transform standard programs into models of healthful eating. School lunches teach children what is nutritionally desirable. (MLF)
Descriptors: Eating Habits, Elementary Secondary Education, Food Service, Food Standards
Fulmer, Karl E.; Swann, John M.; Taylor, Susan L. – 2000
This report identifies those qualities and characteristics that are usually associated with efficiently and effectively operated school food-service programs. Data were extracted from district audit reports filed with the South Carolina State Department of Education; from the South Carolina Department of Education Office of School Food-services;…
Descriptors: Breakfast Programs, Economic Factors, Elementary Secondary Education, Food Standards
Arizona State Dept. of Education, Phoenix. – 1997
The goal of every school food service program is to serve nutritionally adequate, attractive, acceptable, and moderately priced meals. Recognizing that the quality of the meal depends upon the knowledge, ability, and judgment of the person planning menus, this guide provides information on the menu planning and meal service options available in…
Descriptors: Breakfast Programs, Elementary Secondary Education, Food Service, Food Standards
Schottenstein, Glenda J. – Instructor, 1974
Students became much more interested in nutrition after a class project of evaluating and investigating the foods they ate. (GB)
Descriptors: Elementary Education, Evaluation Methods, Food Standards, Foods Instruction
Peer reviewed Peer reviewed
Stadelman, W. J. – BioScience, 1973
How pesticides, polychlorinated biphenyls, and heavy metals might get into poultry meat or eggs is reviewed. Several case studies where chemicals were found in poultry products are discussed. It can be concluded that the poultry industry is striving and generally succeeding in producing safe and nutritious meat and eggs. (Author/EB)
Descriptors: Biological Sciences, Chemical Analysis, Educational Research, Environmental Education
Coll Univ Bus, 1970
Students at Virginia Polytechnic Institute have a choice of 11 dining rooms, two entrees at each meal, and as much as they want to eat. (Editor)
Descriptors: Building Design, Dietetics, Dining Facilities, Food Handling Facilities
Peer reviewed Peer reviewed
Stokinger, H. E. – Science, 1971
Proposes seven rules to guide rational determination of permissible levels of air, water, and food contaminants to avoid unwarranted banning" and unreasonable economic and social costs. (AL)
Descriptors: Air Pollution, Environmental Standards, Food Standards, Pesticides
Goodwin, Trevor – Scientist, 1988
Discusses the background and events which lead to a career devoted to plant biochemistry and the study of vitamin synthesis. Describes laboratory studies which demonstrated that, in mammals, vitamin A is formed from beta-carotene as it crosses the intestinal wall. (RT)
Descriptors: Biochemistry, Biological Sciences, Chemistry, College Science
Van Wagner, Lisa R. – American School Board Journal, 1995
Between 1989 and 1993, nearly 300 schools dropped out of the National School Lunch Program. Fast-food competition and open campuses lower student participation. In addition, complex rules and regulations apply to the federal program. Describes what some of the nonparticipating schools are doing to provide lunches to at-risk students. (MLF)
Descriptors: Cost Effectiveness, Elementary Secondary Education, Food Standards, Lunch Programs
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