TITLE

Advocates again defend school meals

AUTHOR(S)
Salkin, Stephanie
PUB. DATE
February 2003
SOURCE
FoodService Director;2/15/2003, Vol. 16 Issue 2, p54
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Provides information on topics and issues related to school food service programs in the U.S. as of February 15, 2003. Reactions of advocates to criticisms toward school food service programs; Stand of advocates on the quality of school food service programs; Preparation made by the U.S. Department of Agriculture for school food service programs.
ACCESSION #
9219434

 

Related Articles

  • Lunch-Menu Makeover. Horsch, Karen // Parenting;Oct2002, Vol. 16 Issue 8, p28 

    Reports that the U.S. Department of Agriculture has been developing some innovative foods that also help out American farmers by using their surplus of low-demand fruits and vegetables, then testing them out in school cafeterias. Sample of school lunches.

  • COMMODITIES ALERT. Salkin, Stephanie // FoodService Director;04/15/2001, Vol. 14 Issue 4, p56 

    Presents updates on the food service industry in the United States (U.S.) as of April 15, 2001. Plans to deliver a test purchase of a new school commodity, frozen macaroni and cheese by the U.S. Department of Agriculture (USDA); Completion of the frozen beef program of USDA; Delay in the...

  • WHAT'S FOR LUNCH? TOTTEN, ERICA // Jacksonville Magazine;Aug2011, Vol. 27 Issue 8, p36 

    The article presents information related to the new food guidance system MyPlate for school children, launched by the U.S. Department of Agriculture. It is noted that the guidance includes half-a-plate of fruits and vegetables, half-a-plate of grains and protein and a cup of dairy. Laureen...

  • Leading the Horse. King, Paul // FoodService Director;3/15/2012, Vol. 25 Issue 3, p21 

    The author offers his views on regulations released by the U.S. Department of Agriculture regarding what foods can and cannot be served in elementary school cafeterias. He believes that with child obesity percentages at an all-time high the time was right for the implementation of the new...

  • "Impact of the New U.S. Department of Agriculture School Meal Standards on Food Selection, Consumption, and Waste". BLAD, EVIE // Education Week;3/12/2014, Vol. 33 Issue 24, p5 

    The article discusses the report "Impact of the News U.S. Department of Agriculture School Meal Standards on Food Selection, Consumption, and Waste" by researchers at Harvard University, which looks at school food standards implemented by the U.S. Department of Agriculture in response to the...

  • Not just for holidays. Pearl, Anita R. // FoodService Director;10/15/2003, Vol. 16 Issue 10, p52 

    Focuses on the turkey products offered at school cafeterias in the U.S. Information on the processing of turkeys purchased by the U.S. Department of Agriculture and distributed to school food service operators; Types of turkey products preferred by school children; Ways of preparing turkey meat.

  • SNA seeks standards.  // FoodService Director;6/15/2006, Vol. 19 Issue 6, p1 

    This article reports on the decision of the School Nutrition Association (SNA) to recommend to the U.S. Department of Agriculture the creation of a standard for foods sold in schools. According to Ruth Jonen, president of the SNA, due to differing state regulations, school districts across the...

  • Tainted Food On the Rise In Cafeterias. Bowman, Darcia Harris // Education Week;6/4/2003, Vol. 22 Issue 39, p1 

    Allegations that bureaucratic lapses allowed deliveries of ammonia-tainted meals to schools across Illinois in 2002 are encouraging demands for a reorganization of the agencies and rules intended to protect the students from dangerous food in the U.S. Outbreaks of food-borne illness are...

  • Comfort's healthy side. Marygrace Taylor // FoodService Director;12/15/2014, Vol. 27 Issue 12, p42 

    The article focuses on the strategy of school food service directors to effectively create healthy food for their school canteens in the U.S. It highlights the initiative of the Tiffany Tobin, director of hospitality service at Southwestern Vermont Medical Center, to improve their recipes by...

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