Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 316
Book Description
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.
Quantity Recipes for School Food Service
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 316
Book Description
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.
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 316
Book Description
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.
Quantity Recipes for School Food Service Programs
Author: California. State Department of Education
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Guide to Using: Quantity Recipes for School Food Service (Program Aid No. 1371).
Quantity Recipes for School Lunch
Quantity Recipes for School Food Service
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 0
Book Description
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.
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 0
Book Description
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.
Guide to Using Quantity Recipes for School Food Service
Author: Anita McCoy Manka
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 19
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 19
Book Description
Guides for Writing and Evaluating Quantity Recipes for Type A School Lunches
Author: United States. Child Nutrition Division
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 56
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 56
Book Description
Quantity Recipes for School Food Service
Author: Henry Staten
Publisher: United States Government Printing
ISBN: 9780160000720
Category : Cooking
Languages : en
Pages : 296
Book Description
Publisher: United States Government Printing
ISBN: 9780160000720
Category : Cooking
Languages : en
Pages : 296
Book Description
School Meals
Author: Committee on Nutrition Standards for National School Lunch and Breakfast Programs
Publisher: National Academies Press
ISBN: 0309151376
Category : Medical
Languages : en
Pages : 395
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.
Publisher: National Academies Press
ISBN: 0309151376
Category : Medical
Languages : en
Pages : 395
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.
Quantity Food Recipes
Author: Arizona. Department of Education. Food and Nutrition Programs
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 48
Book Description
Recipe book for the 1989 Arizona school food service training series.
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 48
Book Description
Recipe book for the 1989 Arizona school food service training series.