ERIC Number: ED425167
Record Type: Non-Journal
Publication Date: 1996-Oct
Reference Count: N/A
Training Guidelines for Healthy School Meals for Food Service Professionals.
Food and Consumer Service (USDA), Washington, DC.
These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program management, and equipment. Basic skills that are considered a prerequisite to the training topic areas and content for food service managers include food safety, computer skills, life skills, and dealing with children with special needs. The recommended topic areas for training school food service production staff are nutrition requirements, food production, and food service systems. Basic skills that are considered a prerequisite to the training topic area and content for food service production staff include computer and math skills and sanitation and safety. Resources for training include the Nutrition Education and Training Program and Cooperative Extension and the Healthy School Meals Resource System. The guidelines list materials and training developed to address some of the content of each of the topic areas for the three levels of personnel. The listing includes materials developed by the Department of Agriculture, the American School Food Service Association, the School Food Service Foundation, and the National Food Service Management Institute. (SM)
Descriptors: Breakfast Programs, Child Health, Elementary Secondary Education, Food Service, Foods Instruction, Health Promotion, Lunch Programs, Nutrition Instruction
U.S. Department of Agriculture, Food and Consumer Service, Team Nutrition, Room 802, 3101 Park Center Drive, Alexandria, VA 22302; phone: 703-305-1609; fax: 703-305-2148; email: email@example.com
Publication Type: Guides - Non-Classroom
Education Level: N/A
Audience: Practitioners; Support Staff
Authoring Institution: Food and Consumer Service (USDA), Washington, DC.