School Foodservice
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School Foodservice
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Author : Dorothy Pannell-Martin
language : en
Publisher: A V I Publishing Company
Release Date : 1974
School Foodservice written by Dorothy Pannell-Martin and has been published by A V I Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Cooking categories.
Quantity Recipes For School Food Service
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Author :
language : en
Publisher:
Release Date : 1988
Quantity Recipes For School Food Service written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Food service categories.
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.
School Foodservice Costs Location Matters
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Author :
language : en
Publisher: DIANE Publishing
Release Date :
School Foodservice Costs Location Matters written by and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
National School Lunch Program
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Author :
language : en
Publisher:
Release Date : 1971
National School Lunch Program written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1971 with categories.
School Foodservice Management For The 21st Century
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Author : Dorothy Pannell-Martin
language : en
Publisher:
Release Date : 1999
School Foodservice Management For The 21st Century written by Dorothy Pannell-Martin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Food service management categories.
School Foodservice Costs
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Author : Michael Ollinger
language : en
Publisher:
Release Date : 2011
School Foodservice Costs written by Michael Ollinger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cost accounting categories.
Over 42 million meals--31.2 million lunches and 11 million breakfasts--were served on a typical school day in fiscal year 2009 to children through USDA's National School Lunch and School Breakfast Programs. School food authorities (SFAs) operate local school feeding programs and deliver the meals to the schools. SFAs must serve appealing, healthful meals while covering food, labor, and other operating costs, a challenge that may be more difficult for some SFAs than for others due to differences in costs per meal across locations. Analysis of data on school costs per meal from a large, nationally representative sample reveals that geographic variation is important. In the 2002-03 school year, SFAs in the Southwestern United States had, on average, consistently lower foodservice costs per meal than did SFAs in other regions. Urban locations had lower costs per meal than did their rural and suburban counterparts. Wage and benefit rates, food expenditures per meal, and SFA characteristics such as the mix of breakfasts and lunches served each contributed to the differences in foodservice costs per meal across locations. The importance of these factors varied by location.
School Foodservice Management
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Author : Dorothy Pannell-Martin
language : en
Publisher: John Wiley & Sons Incorporated
Release Date : 1990-01-01
School Foodservice Management written by Dorothy Pannell-Martin and has been published by John Wiley & Sons Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Cooking categories.
Nutrition Standards For Competitive Foods In Schools
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Author : Joanne F Guthrie
language : en
Publisher: CreateSpace
Release Date : 2014-09-23
Nutrition Standards For Competitive Foods In Schools written by Joanne F Guthrie and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-23 with categories.
Across America, meals provided through USDA's National School Lunch Program (NSLP) and School Breakfast Program (SBP) supply most of the foods and beverages obtained by children at school. Most schools also sell competitive foods, or "a la carte" items, alongside USDA school meals, in vending machines, or in school stores and snack bars, with proceeds going to the school foodservice or fundraising school groups. These foods have been widely criticized as being of low nutritional value, undercutting public efforts to improve children's diets and prevent obesity. The Healthy, Hunger-Free Kids Act of 2010 requires schools that offer USDA school meals to limit competitive foods to those that meet updated nutrition standards, under development by USDA's Food and Nutrition Service (FNS).
School Lunch Recipes For 25 And 50
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Author : United States. Bureau of Human Nutrition and Home Economics
language : en
Publisher:
Release Date : 1949
School Lunch Recipes For 25 And 50 written by United States. Bureau of Human Nutrition and Home Economics and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Quantity cooking categories.
Free For All
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Author : Janet Poppendieck
language : en
Publisher: Univ of California Press
Release Date : 2010
Free For All written by Janet Poppendieck and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
As this book takes us on an eye-opening journey into the nation's school kitchens, the author offers an assessment of school food in the United States. She reveals the forces that determine how lunch is served, such as the financial troubles of schools, the commercialization of childhood, and the reliance on market models. The author explores the deep politics of food provision from multiple perspectives including history, policy, nutrition, environmental sustainability, taste, and more. How did our children end up eating nachos, pizza, and Tater Tots for lunch? How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, she concludes with a vision for change: fresh, healthy food for all children as a regular part of their school day.