Menu planning guide for school food service
By: prepared by Nutrition and Technical Services Division, Food and Nutrition Service, U.S. Department of Agriculture
Contributors: Brodeur, Patricia; Wilkening, Virginia; United States. Food and Nutrition Service. Nutrition and Technical Services Division
Edition: Rev. Dec. 1983. --
Series: Program aid / United States Department of Agriculture, Food and Nutrition Service -- no. 1260; Program aid (United States. Department of Agriculture) -- no. 1260.
Publisher: The Service
Published: 1983
Place of publication: Washington D.C.]
Language: eng
Number of pages: 97
Subjects: Menu planning; Guidelines; School lunch; School breakfast; Food service training; Food and nutrition programs; Meal planning; School food service
Description: Abstract: Guidelines to aid school foodservice personnel, dietetians, and administrators in planning and serving acceptable school meals to meet the food and nutrition needs of school students are presented. The material incorporates considerations for sound menu planning methods, Federal policies and recommendations, and merchandising techniques to promote good nutrition. Various aspects of school menu planning are covered under 6 chapters: school lunch requirements, recommendations and policies; menu planning fundamentals; portioning for various age groups; planning school breakfasts; merchandising concepts regarding school meals; and the interaction and synergism between nutrition education and school menu planning. Recommended dietary allowances, a menu planning worksheet, a USDA fact sheet for moderating fat, sugar, and salt intakes in school meals, and a listing of additional resource materials, are appended. Sample menus and evaluation questionnaires are included. (wz)
Notes: "The following persons had major responsibility for this publication: Dorothy VanEgmond-Pannell, Patricia Brodeur, Virginia Wilkening."

Includes index.

Bibliography: p. 89-91.