Guidelines and suggestions to help food service workers in children's day care centers plan, prepare, and serve a variety of nutritious, tasty, and attractive meals and snacks are presented. The following topics are included (subtopics are listed in parentheses): (1) preparation of food (seasoning foods; preparing meat, fish, vegetables, and fruits; serving finger foods and simple foods; introducing new foods; and preparing garnishes); (2) menu planning (variety, meal patterns for children, seasonal foods, space and equipment, and menu evaluation); (3) kinds of meal service (family style, buffet style, cafeteria style, and picnic style); (4) suggestions for bag lunches and picnics (bag lunches; sandwich preparation; vegetable, fruit, and beverage preparation; and protection of food); (5) equipment; (6) other nutritional concerns (mealtime schedules, nutritious snacks, and special occasions); (7) cultural foods and menus (Chinese, Mexican, and Afro-American); and (8) allergies to foods. Appendices include a food substitution guide, snack recipes, and cultural recipes. A list of other publications available from the California State Department of Education is included. (DC)