Turning Mealtimes into Learning Opportunities: Integrating Feeding Goals into IEPs

Bruns, Deborah A.; Thompson, Stacy D.
July 2014
Teaching Exceptional Children;Jul/Aug2014, Vol. 46 Issue 6, p179
Academic Journal
The article looks at how mealtimes in educational settings can be used as opportunites for learning and incorporating goals from a student's individualized education program (IEP). Particular attention is given to assisting students with feeding difficulties as the authors suggest collaboration between special educators, physical therapists, and speech-language pathologists (SLPs).


Related Articles

  • Revisiting Personnel Utilization in Inclusion-Oriented Schools. Giangreco, Michael F.; Suter, Jesse C.; Hurley, Sean M. // Journal of Special Education;Aug2013, Vol. 47 Issue 2, p121 

    Implementing research-based curricula and instruction in inclusion-oriented schools is helped or hindered by having coherent models of service delivery accounting for the full range of student diversity. The current investigation offers data from 174 participants in 32 schools, analyzed using...

  • Survey Profiles School-Based SLPs. Annett, Mary M. // ASHA Leader;04/03/2001, Vol. 6 Issue 6, p1 

    Provides information on a survey of school-based speech-language pathologists (SLP) in the United States in 2000. Purpose of the survey; Details on the monthly caseloads of SLP; Methods used by SLP in providing services and time allotted for each method; Activities of clinicians.

  • SC Dept. of Education debuts eat-right/be right.  // FoodService Director;06/15/97, Vol. 10 Issue 6, p25 

    Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.

  • MacDonald's take over high school cafeteria.  // Curriculum Review;Apr92, Vol. 31 Issue 8, p21 

    States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.

  • ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69 

    Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.

  • Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20 

    Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.

  • Cafeteria facelift rejuvenates sales at Cocoa Beach Jr./Sr. high school.  // Food Management;Dec97, Vol. 32 Issue 12, p22 

    No abstract available.

  • A veggie is a terrible thing to waste.  // Food Management;Feb98, Vol. 33 Issue 2, p12 

    Presents a chart showing the percentage of food wasted in schools according to a report by the Government Accounting Office. Cooked vegetables as the item most often left uneaten; Milk served to students as the least wasted item in school foodservice.

  • Celebrating 70 years of excellence...a look back.  // American School & University;Oct97, Vol. 70 Issue 2, p10 

    Presents a quote taken from the 1928-1929 issue of `American School & University' journal. Inclusion of cafeterias in high school buildings.


Read the Article


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

Try another library?
Sign out of this library

Other Topics