Administrator's Manual for School Food and Nutrition Programs PDF Download
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Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 148
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Book Description
Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 148
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Book Description
Author: Indiana. Department of Public Instruction
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages :
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Book Description
Author: Utah State Office of Education
Publisher:
ISBN:
Category : Children
Languages : en
Pages :
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 40
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Book Description
Author: Utah State Office of Education
Publisher:
ISBN:
Category : Children
Languages : en
Pages :
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Book Description
Author: Austin (Tex.). City Manager's Office
Publisher:
ISBN:
Category :
Languages : en
Pages : 104
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Book Description
Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
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Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Author: California. Office of Child Nutrition Services
Publisher:
ISBN:
Category : National school lunch program
Languages : en
Pages : 290
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Book Description
Author: Dorothy V. Pannell
Publisher: Assn of School Business
ISBN: 9780910170482
Category : Cooking
Languages : en
Pages : 107
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Book Description
School food service should be considered a vital aspect of school operations, not an appendage to the educational program. This handbook revolves around the federal Child Nutrition and National School Lunch program serving about 24 million pupils daily in over 90 percent of the nation's 89,200 public schools. The booklet helps explain various rules and regulations governing these and other federal nutrition programs and their management at state and local levels. The first chapter discusses the different responsibility levels and highlights the special populations served (Head Start, handicapped, and allergic youngsters) and various management approaches. The second chapter, on financial management, considers revenue sources, pricing, recordkeeping, budgets, and other functions. The third chapter, on personnel, covers job descriptions, responsibilities and qualifications, employment practices and procedures, and staffing and classification. The fourth chapter discusses production and service operations, while the fifth chapter covers food purchasing, storage, and inventory control. The final chapter, on sanitation and safety, looks at food and chemical poisoning and ways to prevent it. Also included are appendices on state administrative review, federal procurement standards, and invitations to bid. (MLH)
Author: California. State Department of Education
Publisher:
ISBN:
Category : School breakfast programs
Languages : en
Pages : 44
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Book Description
This guide was developed for fiscal policy team members to familiarize them with district policies, processes, available data, mandated responsibilities, and other requirements essential to federal and state funded school nutrition program operations. The guide is divided into nine sections: (1) organization and administration; (2) human resources management; (3) nutrition and health; (4) meal planning; (5) purchasing, storage, and distribution; (6) financial management; (7) marketing and promotion; (8) sanitation and safety; and (9) facilities and equipment. Each section contains an introductory statement, a school nutrition goal, and one or more standards that serve as reference points against which current district practices may be assessed. (JD)
