Menu planning project | Implementation of the dietary guidelines in school food programs
1995
Luoto, Patricia K. | Plummer, Patricia
This project was created to position Massachusetts school food service directors to respond effectively to the current and future emphasis upon the U.S. Dietary Guidelines and the American School Food Service Association Nutrition Integrity Standards. The project was planned in two phases: phase I was a menu preference survey of Massachusetts students which formed a basis for the menu planning in phase II; in phase II, a standardized 5-week selective cycle menu was developed for voluntary use by school food programs in Massachusetts. Separate five-week cycle menus for elementary, middle and high schools were constructed. The use of USDA recipes and commodities was maximized in the menu planning process. New recipes were pilot tested in school food programs. The menus were developed and analyzed using Computrition Food Cost Management software. This packet contains revised elementary menus, a five-week menu cycle and computerized nutritional analysis for middle and high school, and a section of recipes.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library