Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format. Section I provides an overview of basic nutrition concepts as well as guidelines and materials for menu planning. A school breakfast program guide is also provided. Section II consists mainly of guidelines for evaluating, adjusting, modifying and using recipes. Conversion tables for weights, liquids, and temperatures are included. Sections III and IV provide guidelines for preparing food and purchasing food in quantity. Section IV also contains consumer reference materials listing United States Department of Agriculture (USDA) standards for meat and poultry products, as well as guidelines for acquiring USDA donated foods and for inventory control. Section V discusses school food service budgeting and cost control. Food storage guidelines are provided in Section VI. Sections VII and VIII discuss sanitation and safety and school food service management and personnel organization. Finally, an illustrated guide for planning and equipping a school food service facility is included in Section IX. (Author/RH)