A COMPREHENSIVE PRESENTATION OF IDEAS IS MADE IN THIS PUBLICATION TO HELP THE SCHOOL PRINCIPAL ORGANIZE AND CONDUCT A SCHOOL LUNCH PROGRAM, AND TO FURNISH THE CLASSROOM TEACHER PRACTICAL SUGGESTIONS FOR ENRICHING THE TOTAL CLASSROOM PROGRAM THROUGH SCHOOL LUNCH EXPERIENCES. SCHOOL LUNCH IS THE TOPIC OF THE FIRST SECTION AND INCLUDES SUB-TOPICS ABOUT--(1) ORGANIZING FOR THE SCHOOL LUNCH, (2) HOUSEKEEPING PRACTICES, (3) NUTRITION, (4) LUNCHROOM EQUIPMENT, (5) SAFETY PROCEDURES, (6) MEASUREMENTS AND EQUIVALENTS, AND (7) THE USE OF DRIED MILK AND EGGS AND BEANS. THE SECOND SECTION CONTAINS MANY INNOVATIVE SUGGESTIONS RELATING TO CORRELATION OF THE LEARNING PROGRAMS WITH THE SCHOOL LUNCH PROGRAM. IT CONTAINS SECTIONS DEVOTED TO--(1) GOALS WHICH CAN BE CORRELATED WITH THE SCHOOL LUNCH PROGRAM, (2) TEACHER-PUPIL PLANNING, (3) LANGUAGE ARTS, (4) SOCIAL STUDIES AND DEVELOPMENT, (5) MATHEMATICS, (6) SCIENCE AND HEALTH, AND (7) ADULT EDUCATION. AN APPENDIX SECTION INCLUDES A BIBLIOGRAPHY, REFERENCES FOR TEACHER AND PUPIL USE, AND SOURCES OF FREE AND INEXPENSIVE MATERIALS. (ES)