- E. BATON ROUGE: Louisiana schools `structure' kitchens. // FoodService Director;05/15/99, Vol. 12 Issue 5, p5
Reports on the restructuring of East Baton Rouge Parish School's foodservice in 1999. Structure of the school's kitchen; Problem with regards to keeping good foodservice employees; Food preferences of the students; Other changes made in the the school's food service.
- In Fla. School Dist.: `Home-Made' Concepts Double Participation. // FoodService Director;06/15/99, Vol. 12 Issue 6, p52
Reports the increase in the rate of lunch participation in Charlotte County Schools, Punta Gorda, Florida. Details on the foodservice concept and marketing programs at the school; Total student population; Growth of lunch service under foodservice director Carol Kehrer's direction; Food items...
- SAYS MINN. SCHOOL STUDY: ...though `less healthy' foods thrive. // FoodService Director;08/15/2000, Vol. 13 Issue 8, p24
Reveals the results of a study on menu items served as a la carte dishes in junior and senior high school cafeterias in the United States. Concerns raised by dietitians; Percentage of students that purchase the food items.
- MEAL CHOICE: Directors mull a la carte sales and nutrition. Chater, Amanda // FoodService Director;08/15/2000, Vol. 13 Issue 8, p56
States that school foodservice directors in the United States are divided over the issue of a la carte foods. Benefit of serving a la carte foods; Food preferences of students; Annual sales on a la carte food items.
- New start-up combos. Pearl, Anita R. // FoodService Director;11/15/99, Vol. 12 Issue 11, p112
Provides information on innovative ideas to increase student breakfast participation at some school cafeterias in the United States. Promotional giveaways; Popular breakfast foods among students; Breakfast choices for students; Free breakfasts.
- BETTER LIFESTYLE PUSH: Mass. schools choose health in f/s upgrade. Riell, Howard // FoodService Director;8/15/2001, Vol. 14 Issue 8, p42
Reports that school systems across Massachusetts are using the food service programs of the Blue Cross and Blue Shield of Massachusetts in promoting health to student. Information on the menu offered at Baird Middle School in Ludlow; Details on the snack cookbook given to students at John F....
- Family-style dining: A nice, if impractical, idea. King, Paul // Nation's Restaurant News;02/07/2000, Vol. 34 Issue 6, p18
Comments on a research recommending a family-style school cafeteria to encourage students to eat more balanced food. Result of a study comparing the eating habits of elementary students in two Nebraska schools; Impracticality of the family-style service in canteens.
- Meal Time Teams at Work: Promoting Nutrition Goals in the Individual Education Plan. George, Valerie A.; Wellman, Nancy // Journal of Nutrition Education;Jan/Feb2001, Vol. 33 Issue 1, p61
Focuses on the concept of meal time team for promoting nutritional goals in the individual educational plan in Florida. Use of school food service in affording nutritional foods to disabled children; Details on several nutrition-related health problems; Support of the Florida Department of...
- PlanificaciÃ³n nutricional de los menÃºs escolares para los centros pÃºblic0s de la Comunidad de Madrid. Del Pozo, S.; Cuadrado, C.; Rodríguez, M.; Quintanilla, L.; Ávila, J. M.; Moreiras, O. // Nutricion Hospitalaria;nov-dic2006, Vol. 21 Issue 6, p667
Some nutritional unbalances have been observed in menus served at dining rooms of schools from the Community of Madrid (CM): small portions, inter-day variations up to 50% of energy intake, unbalances in caloric and lipidic profiles, little variety, lack of parental information, etc. The...