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School Nutrition and Food Service Techniques for Children with Exceptional Needs

Author: Margaret L. Gunther
Publisher:
ISBN:
Category : Children with disabilities
Languages : en
Pages : 68

Book Description

School Nutrition and Food Service Techniques for Children with Exceptional Needs

Author: Margaret L. Gunther
Publisher:
ISBN:
Category : Children with disabilities
Languages : en
Pages : 68

Book Description

A Planning Guide for Food Service in Child Care Centers

Author: Joan Luck
Publisher:
ISBN:
Category : Day care centers
Languages : en
Pages : 36

Book Description

School Meals

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309144361
Category : Medical
Languages : en
Pages : 356

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.

Recipe Nutrient Analysis

Author: Catharine Powers
Publisher:
ISBN: 9780981676982
Category :
Languages : en
Pages : 240

Book Description
Recipe Nutrient Analysis: Best practices for calculated and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven have worked with a team of registered dietitians and food professionals with years of experience analyzing recipes, to bring you practical advice and a collection of resources you won't find anywhere else. This resource is a must have for anyone who calculates the nutrients in recipes - especially cookbooks authors, newspaper and magazine food editors and professionals analyzing recipes for restaurants or other food service venues.

Foodservice Management by Design -

Author: Soniya Perl
Publisher:
ISBN: 9780578785615
Category :
Languages : en
Pages :

Book Description

Food Service Management

Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108

Book Description

Nutrition Standards for Foods in Schools

Author: Committee on Nutrition Standards for Foods in Schools
Publisher: National Academies Press
ISBN: 0309108020
Category : Medical
Languages : en
Pages : 296

Book Description
Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as competitive foods because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

School Nutrition and Food Service Techniques for Children with Exceptional Needs PDF Download

School Nutrition and Food Service Techniques for Children with Exceptional Needs

School Nutrition and Food Service Techniques for Children with Exceptional Needs

A Planning Guide for Food Service in Child Care Centers

School Meals

Recipe Nutrient Analysis

Foodservice Management by Design -

Food Service Management

Nutrition Standards for Foods in Schools

Nutrition Education in Public Elementary School Classrooms, K-5

Food Service

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