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U.S. Department of Agriculture, Food and Nutrition Service, A Menu Planner for Healthy School Meals, 1998
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Manual presents the basic concepts of the School Meals Initiative for Healthy Children and explains how to translate the concepts into real meals for children in real schools.
It will help you plan, prepare, and market appealing meals.
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U.S. Department of Agriculture, Food and Nutrition Service, A Tool Kit for Healthy School Meals: Recipes and Training Materials, 1997
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Kit that contains more than 50 recipes USDA has developed as part of the Healthy Kids Initiative. The recipes in the Tool Kit are designed to help you serve "Total Quality School Meals" to your young customers. "Total Quality School Meals" are meals that have good taste, good nutrition, and are attractive. Also includes a promotion guide and a training manual with instructions on preparing, modifying, and standardizing recipes. Each recipe includes a nutrient analysis and marketing guide. Recipes are given for 50 and 100 portions. This resource will be combined with a revision to Quantity Recipes for School Food Service.
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U.S. Department of Agriculture, Food and Nutrition Service, Accommodating Children with Special Dietary Needs in the School Nutrition Programs--Guidance for School Food Service Staff, 2001
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Guidance presents information on how to handle situations that may arise and offers advice about such issues as funding and liability. It also describes some of the factors which must be considered in the early phases of planning, and suggests ways in which the school food service can interact with other responsible parties in the school and the community at large to serve children with disabilities.
Ordering/downloading information [PDF]
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U.S. Department of Agriculture, Food and Nutrition Service, Changing the Scene: Improving the School Nutrition Environment--A Guide to Local Action, 2000
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Tool kit that addresses the entire school nutrition environment, including a commitment to nutrition and physical activity, pleasant eating experiences, quality school meals, other healthy food options, nutrition education and marketing the issue to the public. This kit can help local people take action to improve their school's nutrition environment.
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U.S. Department of Agriculture, Food and Nutrition Service, Commodity Food Fact Sheet Database
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Web page that provides links to the online commodity fact sheets database maintained for all Food Distribution Programs. Each fact sheet gives a basic description of the available USDA product, suggested uses, preparation and storage tips, as well as nutrition facts such as the number of calories, cholesterol levels, fat and sodium contents, etc.
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U.S. Department of Agriculture and the U.S. Department of Health and Human Services, Nutrition and Your Health: Dietary Guidelines for Americans, 2000
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Guidelines are published every five years and provide authoritative dietary advice for people two years and older. They serve as the basis for Federal food and nutrition education programs.
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U.S. Department of Agriculture and Center for Nutrition Policy and Promotion, Dietary Guidelines for Americans online course, 2001
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Free online self-study course designed for nutrition educators and researchers, dietitians, school food service professionals, and others working in the health care arena who provide food and nutrition education or counseling to the public. It is especially appropriate for those who wish to understand the science and rationale of the Dietary Guidelines for Americans as national nutrition policy.
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U.S. Department of Agriculture, Food and Nutrition Service, Eat Smart. Play Hard™
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The web link to Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help nutrition educators motivate children and their caregivers to eat healthy and be active.
The Eat Smart. Play Hard™ Campaign messages and materials are fun for children and informative for caregivers. To make your job easier, we have kid-tested the messages and based them on the Food Guide Pyramid and Dietary Guidelines for Americans.
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U.S. Department of Agriculture, Food and Nutrition Service, with the National Food Service Management Institute, First Choice: A Purchasing Systems Manual for School Food Service, 2nd Edition, 2002
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A resource to guide child nutrition professionals in their procurement procedures. Topics include steps in purchasing, the marketplace regulations, product movement, bid units, specifications, brand approval, receiving, and more.
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U.S. Department of Agriculture, Food and Nutrition Service, with the National Food Service Management Institute, Choice Plus: A Reference Guide for Foods and Ingredients Edition, 1997
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A resource on foods and ingredients to assist purchasers in developing food specifications consistent with nutritional goals and knowledge. Provides information to help program operators make informed decisions when purchasing products for use in school lunch and breakfast programs.
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U.S. Department of Agriculture, Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs, 2001
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Tool to determine the contribution foods make toward the meal pattern requirements. It helps food-service personnel to purchase the right amount of food.
Ordering/downloading information
If you need a copy, contact FNS at: (703) 305-2609
or (703) 305-1624 |
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U.S. Department of Agriculture, Food and Nutrition Service, Fruit and Vegetable Galore, 2004
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This tool provides a wide range of information to directly assist schools in serving more fruits and vegetables in ways that motivate students to eat more fruits and vegetables. Resource includes three publications and five posters. Also included is a self-tutorial CD-ROM for school foodservice staff.
Ordering/downloading information
The distribution of this publication began in 2004 to State agencies, school food authorities and schools participating in the Child Nutrition Programs. |
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U.S. Department of Agriculture, National Agricultural Library, Healthy School Meals Resource Center
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Web link to the Healthy School Meals Resource System (HSMRS). The HSMRS, as USDA's Training and Technical Assistance Component, assists state and local school foodservice programs to meet the Dietary Guidelines for Americans.
Healthy School Meals Resource System |
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NFSMI, Measuring Success with Standardized Recipes, 2002
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Manual describes recipe standardization techniques in detail and includes examples, practice exercises, and reference materials. It is a "how-to" guide on recipe standardization for managers and cook-level employees. Includes a video and CD ROM.
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U.S. Department of Agriculture, Food and Nutrition Service, Offer Versus Serve in School Nutrition Programs
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The package will contain training modules for the food-based and nutrient-based menu planning approaches. Each module includes all the information and tools you'll need to successfully train staff on OVS. Package includes a resource guide, training video, and marketing materials.
Coming in 2004 |
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U.S. Department of Agriculture, Serving It Safe: A Manager's Tool Kit, 2nd Edition
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Describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code.
Package includes 119-page manual, 102-page instructor guide, and 25 1/2"x33" English/Spanish posters. Instructor guide provides an outline for conducting 10 hours of group training.
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Public/Private partnership between the fruit and vegetable industry and the U.S. Government, 5 A Day for Better Health Program
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Several web links to a national nutrition program that seeks to increase the number of daily servings Americans eat of fruits and vegetables to five or more. The program informs Americans that eating fruits and vegetables can improve their health and may reduce the risk of cancer and other chronic diseases. The program provides consumers with easy ways to add more fruits and vegetables into their daily eating patterns.
Eat 5 to 9 A Day for Better Health [National Cancer Institute]
5 A Day [Centers for Disease Control]
5 A Day the Color Way |
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U.S. Department of Agriculture, Food and Nutrition Service, Team Nutrition -- Getting It Started and Keeping It Going: A Guide for Team Nutrition Leaders
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The guide focuses on the critical first steps in initiating and implementing Team Nutrition, and also provides how to's, ideas in action, available resources, and real world challenges and solutions identified by the USDA's Team Nutrition Demonstration Project participating States and their schools.
Ordering/downloading information
This publication will be distributed in 2004 to State agencies and current Team Nutrition schools. |
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