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Author :
Publisher :
Page : 316 pages
File Size : 34,54 MB
Release : 1988
Category : Food service
ISBN :
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author : California. State Department of Education
Publisher :
Page : pages
File Size : 46,13 MB
Release : 1972*
Category : Food service
ISBN :
Author : A.M. Manka
Publisher :
Page : 19 pages
File Size : 39,99 MB
Release : 1987
Category :
ISBN :
Author :
Publisher :
Page : 112 pages
File Size : 14,2 MB
Release : 1986
Category : Quantity cooking
ISBN :
Author :
Publisher :
Page : 0 pages
File Size : 39,68 MB
Release : 1988
Category : Food service
ISBN :
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author : Anita McCoy Manka
Publisher :
Page : 19 pages
File Size : 25,78 MB
Release : 1987
Category : Food service
ISBN :
Author : United States. Child Nutrition Division
Publisher :
Page : 56 pages
File Size : 17,73 MB
Release : 1969
Category : Food service
ISBN :
Author : Henry Staten
Publisher : United States Government Printing
Page : 296 pages
File Size : 35,97 MB
Release : 1988-06-01
Category : Cooking
ISBN : 9780160000720
Author : Arizona. Department of Education. Food and Nutrition Programs
Publisher :
Page : 48 pages
File Size : 49,92 MB
Release : 1989
Category : Quantity cooking
ISBN :
Recipe book for the 1989 Arizona school food service training series.
Author : Committee on Nutrition Standards for National School Lunch and Breakfast Programs
Publisher : National Academies Press
Page : 395 pages
File Size : 47,65 MB
Release : 2010-02-16
Category : Medical
ISBN : 0309151376
Ensuring that the food provided to children in schools is consistent with current dietary recommendations is an important national focus. Various laws and regulations govern the operation of school meal programs. In 1995, Nutrition Standards and Meal Requirements were put in place to ensure that all meals offered would be high in nutritional quality. School Meals reviews and provides recommendations to update the nutrition standard and the meal requirements for the National School Breakfast and Lunch Programs. The recommendations reflect new developments in nutrition science, increase the availability of key food groups in the school meal programs, and allow these programs to better meet the nutritional needs of children, foster healthy eating habits, and safeguard children's health. School Meals sets standards for menu planning that focus on food groups, calories, saturated fat, and sodium and that incorporate Dietary Guidelines for Americans and the Dietary Reference Intakes. This book will be used as a guide for school food authorities, food producers, policy leaders, state/local governments, and parents.