School lunch: What's on the horizon?
1982
A decrease in federal funds for school lunches has resulted in a reduction of 3 million participants. School lunch directors are trying various ways to serve nutritious meals while keeping price increases down as much as possible. Reducing the number of daily entree choices, using fruit as a dessert, leasing vending machines for dispensing a la carte items and hiring more part-time help are solutions currently in practice. The offer vs. serve provision allows schools to prepare smaller quantities of less popular foods; donated commodities are used in many menus. A la carte sales are increasing in many school systems. Creativeness and innovation are essential to maintain the lunch program at reasonable costs. (rkm)
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