Food education in the elementary classroom as a means of gaining acceptance of diverse, low-fat foods in the school lunch program

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Cornell University, January, 1995 - 650 pages
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Contents

Questions
8
Review of the Literature
13
School Lunch Interventions
63
Food Acceptance Studies
70
Methodology
99
Program
127
Dietary Fat and the Food Pyramid
135
Whole Grains
143
Mexican Cuisine
207
Chinese NewYear
214
North African Couscous
219
India
229
Italy
237
Epilogue
274
APPENDIX B USDA Commodity Foods
281
Parent Questionnaire
293

Halloween Foods 157
170
Three Sisters Casserole
188
African American Foods
197
BIBLIOGRAPHY
303
Copyright

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