Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

This booklet presents the program transcripts of a weekly series "Options in Education", broadcast by National Public Radio. The topic under discussion in this program is food in the schools. The options of nutritionists, professionals, and administrators concerning food programs in schools in New York City are presented. Among the topics…

Discusses the nutritional needs of students in relation to financial considerations, personnel and equipment limits, food storage and food preparation techniques. (PG)

Seafood information pertinent to the needs of school food service personnel is presented. Each of five sections contains information considered important by school food service managers and supervisors as indicated in a national survey (1977). Provided in section one are a narrative section, graph, and chart on seafood nutritive value. The next…

Discusses the health hazards resulting from chemical additions of many common products such as cough syrups, food dyes, and cosmetics. Steps being taken to protect consumers from these health hazards are included. (MDR)

A thorough discussion of methods of evaluating the potential for transmission of foodborne pathogens and effectiveness of preventive activities are presented. (BB)

A committee in Greenburgh, New York, upgraded the quality and nutrition of the school lunch program. Details of the model program are outlined. (MLF)

"Satelliting" or transporting food in bulk from one school kitchen or from a factory-like kitchen to smaller schools can help school districts reduce cost, improve efficiency, maintain quality, and standardize products. (MLF)

The Food Quality Protection Act of 1996 (FQPA) requires that the Environmental Protection Agency (EPA), which regulates the use of pesticides at the federal level, reevaluate the amounts of pesticide residues allowed on or in food. The EPA immediately began efforts to consider the additional safety factor for children, using available methods and…

Representatives of school foodservice programs, the food industry, and the USDA met to hear the final report of a study made to examine the effectiveness of school lunch programs in New Jersey. (Author)

Examines research concerning the relationship of nutrition and learning and concludes that poorly nourished children are less likely than their well-nourished peers to achieve their academic potential. Outlines a course of action teachers can take to improve child nutrition. (FL)

Both the Department of Agriculture and the Department of Health and Human Services conduct research related to food and human nutrition. Several federal programs supporting nutrition research and education are reviewed. Footnotes provide addresses and ways to obtain more detailed information about nutrition related programs. (JN)

Recent research revealed that most school lunches exceed the dietary guidelines for fat content. After explaining the resulting Healthy Kids School Meals Initiative which will overhaul the National School Lunch Program meal pattern, the article makes suggestions of how parents can help their school food service sell more nutritious food. (SM)