TITLE

Environment Builder

AUTHOR(S)
Schilling, Becky
PUB. DATE
April 2010
SOURCE
FoodService Director;4/15/2010, Vol. 23 Issue 4, p20
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article features Chris Stamm, the director of student nutrition services at the Unified School District in Paramount, California. He is known to have started a summer foodservice program that increased participation among the students and got the community to be more involved. His idea of the summer program was based on Paramount City's Success Through Academics and Recreation (STAR) after-school program, to help keep children off the street and serve them healthy breakfast and lunch meals. Details about their food offerings are discussed.
ACCESSION #
49391055

 

Related Articles

  • Embracing the Guidelines. Weisberg, Karen // FoodService Director;1/15/2006, Vol. 19 Issue 1, p32 

    The article focuses on the efforts of school foodservice directors to influence students to achieve nutritional balance, according to the 2005 Dietary Guidelines for Americans from the U.S. Department of Agriculture. The menu changes in the Norwalk Community Schools and West Des Moines Community...

  • No birthday cake needed.  // FoodService Director;12/15/2007, Vol. 20 Issue 12, p4 

    The article reports on the implementation of a program that will allow parents of elementary school children in the Solanco School District in Pennsylvania to purchase healthy classroom snacks through the foodservice department. Foodservice director David Haines started working on the idea in...

  • A New Look at Fast-Food Lunch. Safransky, Robert J.; Dunham, Arthur // School Business Affairs; 

    The article looks at the process involve in a school food service renovation, focusing on the work of the food service director. It is inferred that the food service director needs to remodel the food service department first, then establish a food sanitation process, and order special garments...

  • SERVING SUGGESTION. Solomon, Karen // Onearth;Summer2009, Vol. 31 Issue 2, p20 

    The article focuses on the effort of Ann Cooper to change the menus of the school cafeterias in the U.S. It states that when Cooper became the director of nutrition services at the Berkeley Unified School District in California, she altered chicken nuggets to real chicken, fresh produce instead...

  • Linda Eichenberger: Treating students as customers. Ramsey, Lindsey // FoodService Director;12/15/2014, Vol. 27 Issue 12, p36 

    The article features Linda Eichenberger, food service supervisor at the Oak Hills Local School District in Cincinnati, Ohio. It describes Eichenberger's passion and commitment to her work in which successfully offered healthy and on-demand menu options in the school. It also discusses...

  • Child protection madness takes the biscuit.  // Education (14637073);10/15/2010, Issue 407, p3 

    The article discusses St. Mary's Primary School in County Fermanagh, Northern Ireland where a catering supervisor was dismissed from her job after she gave a child a cookie and was accused of "child grooming" under the Child Protection Act.

  • LAUSD Embraces New Supper Meal Program. Lawn, John // Food Management;Dec2012, Vol. 47 Issue 12, p11 

    The article reports on the success of an after-school supper program initiated by the Los Angeles Unified School District in California in September 2012. It is inferred that the program's success is revealed by the fact that it serves 70,000 suppers a day at 540 sites across the district....

  • Dealing With Delinquency. King, Paul // FoodService Director;8/15/2013, Vol. 26 Issue 8, p32 

    The article focuses on the issue of delinquent meal accounts in school districts in the U.S. It tackles the struggle and burden experienced by foodservice directors, district administration or school board in managing the outstanding school meal balances of students in an ethical measure....

  • Consumer Group Faults Conditions In School Cafeterias. Bradley, Ann // Education Week;2/7/2007, Vol. 26 Issue 22, p8 

    The article discusses a report conducted by the Center for Science in the Public Interest which states that conditions in the nation's school cafeterias could trigger outbreaks of food poisoning at any time. Most of the meals served in school cafeterias each day are safe, but some school...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics