Meal planning and service
1993
Lovely, Nancy
Discusses how to provide healthy, acceptable meals by meeting the nutrition needs of students using the USDA meal patterns; implementing offer versus serve; meeting the special dietary needs of students; involving others in menu development; designing menus following the recommendations of the Dietary Guidelines for Americans; modifying recipes for increased fiber and lower sodium, fat and sugar content; evaluating menus for appeal, variety and contrast, developing an efficient menu planning and evaluation system; offering choices within the USDA meal patterns; and implementing a variety of meal service styles.
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