ERIC Number: ED432882
Record Type: Non-Journal
Publication Date: 1996-Apr
Reference Count: N/A
Guidelines for Equipment To Prepare Healthy Meals.
Nettles, Mary Frances; Carr, Deborah H.
The National Food Service Management Institute (NFSMI) has conducted a project to develop guidelines on the type of preparation equipment needed in school kitchens to produce meals that meet the nutrition standards of the Dietary Guidelines for Americans (DGA). The guidelines provide detailed descriptions of food preparation equipment items, questions to consider when purchasing each equipment item, and forms that food service directors can use for equipment purchasing. Each equipment description provides the numbers of meals prepared per day and the number and type of equipment needed to meet each volume level. The guidelines also present two sets of cycle menus for breakfast and lunch that met USDA regulations, were consistent with the nutrition principles of the DGAs, and were representative of menus served in schools. Appendices provide samples of menus and equipment recommendations that were mailed to an expert panel, nutrient analysis of the cycle menus, equipment purchase decision forms, and suggested equipment for conventional kitchens. (Contains 22 references.) (GR)
Descriptors: Educational Facilities, Elementary Secondary Education, Equipment, Food Service, Guidelines, Public Schools
National Food Service Management Institute, The University of Mississippi, P.O. Drawer 188, University, MS 38677-0188; Tel: 601-232-7658.
Publication Type: Reports - Descriptive
Education Level: N/A
Audience: Practitioners; Support Staff
Authoring Institution: National Food Service Management Inst., University, MS.