TITLE

SEAFOOD SOLUTIONS

PUB. DATE
April 2002
SOURCE
FoodService Director;4/15/2002, Vol. 15 Issue 4, p63
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Recommends several ways to encourage seafood consumption in schools in the U.S. Basic marinade for fish; Kinds of fish that are commonly menued in teachers' cafeterias; Difference of fish consumption between private and public schools; Ways of cooking fish.
ACCESSION #
6609318

 

Related Articles

  • Getting kids hooked. Pearl, Anita R. // FoodService Director;4/15/2002, Vol. 15 Issue 4, p70 

    Focuses on the efforts of several schools in the U.S. to promote seafood dishes to school children. Status of seafood consumption in private schools; Information on several seafood selections for elementary students; Seafood dishes that are considered popular in several schools in the U.S.

  • FREE SECONDS IN MINNESOTA: DISTRICT SEEKS FFV BOOST.  // FoodService Director;12/15/2003, Vol. 16 Issue 12, p8 

    Reports on a program designed to increase consumption of fruits and vegetables in South Washington County schools in Minnesota. Plans for the program; Approaches used by the schools in promoting the program; Popular fruits and vegetables among students.

  • Cultural influences. Pearl, Anita R. // FoodService Director;5/15/2003, Vol. 16 Issue 5, p66 

    Focuses on strategies employed by U.S. school food service directors to include Asian seafood into their menus. Executive chef David Kasier of Keio Academy in Purchase, New York City; Jean Baecher-Brown, assistant director over central food service operation of Portland Public Schools in Oregon.

  • Today's healthy option. Chater, Amanda // FoodService Director;04/15/99, Vol. 12 Issue 4, p112 

    States that students in the United States prefer to eat seafood for its health benefits. Features of the seafood menu items at University of Miami in Coral Gables, Florida; Most popular fish consumed; Style of serving shellfish; Different cooking styles for salmon.

  • ONLY 19% MEETING GUIDELINES: ASFSA warns of 'nutrition gap'.  // FoodService Director;11/15/2001, Vol. 14 Issue 11, p22 

    Deals with the warning issued by the American School Food Service Association (ASFSA) on the nutrition gap among school children. Results of the 2001 School Nutrition Dietary Assessment; Aim of ASFSA on the gap between nutrition menu offerings in schools and student's consumption.

  • Análisis crítico del ACUERDO mediante el cual se establecen los lineamientos generales para el expendio o distribución de alimentos y bebidas en los establecimientos de consumo escolar de los planteles de educación... Huerta, Samuel Flores; Klünder, Miguel Klünder; Bravo, Patricia Medina // Boletin Medico del Hospital Infantil de Mexico;ene/feb2011, Vol. 68 Issue 1, p69 

    No abstract available.

  • Slim by Design or by Willpower? Replies to Herman and Polivy and to Roberto, Pomeranz, and Fisher. Wansink, Brian; Chandon, Pierre // INSEAD Working Papers Collection;2014, Issue 28, preceding p1 

    In their commentary of our "Slim by Design" article, Herman and Polivy offer a simple and powerful model of food intake which focuses on the mediating role of hunger, taste, and appropriateness. In their commentary, Roberto, Pomeranz, and Fisher review both new and classic interventions aimed at...

  • Do Environmental Interventions Impact Elementary School Students' Lunchtime Milk Selection? Goto, Keiko; Waite, Alexandra; Wolff, Cindy; Chan, Kenny; Giovanni, Maria // Applied Economic Perspectives & Policy;Jun2013, Vol. 35 Issue 2, p360 

    This paper examines whether environmental interventions increase elementary-school students' selection of white milk in the school cafeteria. At intervention school one, white milk was easily accessible, but students had to ask for chocolate milk. Here, intervention students significantly...

  • The influence of a verbal prompt on school lunch fruit consumption: a pilot study. Schwartz, Marlene B. // International Journal of Behavioral Nutrition & Physical Activit;2007, Vol. 4, p6 

    Background: This study evaluated an environmental intervention intended to increase consumption of the fruit serving among elementary school children participating in the National School Lunch Program (NSLP). Methods: Children's fruit consumption was measured in two schools by observation. In...

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