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Author:
Publisher: DIANE Publishing
ISBN: 1437985556
Category :
Languages : en
Pages : 52
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1437985556
Category :
Languages : en
Pages : 52
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309144361
Category : Medical
Languages : en
Pages : 356
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Book Description
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.
Author: Michael Ollinger
Publisher:
ISBN:
Category : Cost accounting
Languages : en
Pages : 44
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Book Description
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.
Author: Janet Poppendieck
Publisher: Univ of California Press
ISBN: 0520944410
Category : Social Science
Languages : en
Pages : 369
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Book Description
How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. 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, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.
Author: Jennifer E. Gaddis
Publisher: Univ of California Press
ISBN: 0520971590
Category : Social Science
Languages : en
Pages : 311
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Book Description
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration and moral heft, The Labor of Lunch offers a stirring call to action and a blueprint for school lunch reforms capable of delivering a healthier, more equitable, caring, and sustainable future.
Author: Amit Sharma
Publisher: CRC Press
ISBN: 1000005674
Category : Business & Economics
Languages : en
Pages : 291
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Book Description
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 349
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Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: John Robbins
Publisher: Mango Media Inc.
ISBN: 1609252926
Category : Political Science
Languages : en
Pages : 700
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Book Description
The tenth anniversary edition of an essential text on food politics: “Well researched and lucidly written . . . This book is sure to spark discussion” (Publishers Weekly). When John Robbins first released The Food Revolution in 1987, his insights into America’s harmful eating habits gave us a powerful wake-up call. Since then, Robbins has continued to shine a spotlight on the most important issues in food politics, such as our dependence on animal products, provoking awareness and promoting change. Robbins’s arguments for a plant-based diet are compelling and backed by over twenty years of work in the field of sustainable agriculture and conscious eating. This timely new edition will enlighten those curious about plant-based diets and fortify the mindsets of the already converted.
Author: United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher:
ISBN:
Category : School children
Languages : en
Pages : 196
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Book Description
Author: United States. Congress. Senate. Select Committee on Nutrition and Human Needs
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 102
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Book Description
