Managing Child Nutrition Programs: Leadership for Excellence

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Jones & Bartlett Learning, 2008 - Education - 861 pages
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This Valuable Resource For Dietetic Educators, Community Health And Public Health Professionals Is Also An Essential Tool For School Districts And State Departments Of Education. With Chapters Prepared By Recognized Child Nutrition Practitioners And Academic Leaders, This Publication Addresses The Strategic Needs Of Child Nutrition Programs Today. The Second Edition Has Been Fully Updated To Reflect Changes In Legislation And School Nutrition Programs. This Resource Addressses The Latest Issues In The School Nutrition Environment Such As A School's Responsibility To Curb Student Obesity, School Board Policy And The Sale Of Non-Nutritious Foods, And The Need For Collaboration To Balance Healthy Eating And Physical Activity. Managing Child Nutrition Programs, Second Edition Offers Updated Competency Statements For School Nutrition Directors, Managers And Food Service Assistants.
 

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Contents

CHAPTER 2History of Child Nutrition Programs
47
CHAPTER 3Overview of Federal Child Nutrition Legislation
145
Administration and Organization of Programs
152
The Child Nutrition Act of 1966
159
Roles and Responsibilities of the Child Nutrition Director and Manager
191
References
199
Putting Purpose in Practice
205
Support for School Wellness
212
Writing Food Descriptions
499
ProductSpecific Characteristics and Manufacturers Brand Approval
513
Summary
519
References
525
Food Service Production Issues
540
Facility Design and Equipment Selection
550
Feasibility of a Central Kitchen
556
CHAPTER 15Preparation of Nutritious School Meals
567

Summary
218
CHAPTER 5Human Resources
227
Development of School Nutrition Program Leaders
233
Summary and Application
247
CHAPTER 6Building a Technology Framework for Child Nutrition Programs
255
Computer and Management Information Systems
261
Food Service Management Functions
267
Business Functions
284
Office Functions
294
Training
301
References
308
Revenue Sources by Category
314
Using Financial Management Reports to Analyze Program Efficiency
324
Study Questions
330
References
338
CHAPTER 9Menu Planning to Develop Healthy Eating Practices
373
MenuPlanning Basics
381
Study Questions
387
References
393
Responsibilities of School Nutrition Professionals
405
Charter Public School
411
CHAPTER 11Healthy Meals for Healthy Preschool Children
417
Factors That Influence the Meal Service in the Child Care Setting
423
Create a Pleasant Eating Experience for Young Children
432
Summary
438
CHAPTER 12Serving Children with Special Needs
445
Equipment Needs
454
Creating a Positive Eating Environment
460
Summary
467
Nutrition Training and Resource Materials
475
An Essential Element in Effective Procurement
479
Menu Production Techniques for Healthy School Meals
583
CHAPTER 16Leading for Excellence in Customer Service
601
Essential Skills for School Nutrition Employees
608
Developing a CustomerFocused Work Environment
619
References
631
The Design Process
639
Planning the School Cafeteria
645
Application
653
References
659
CHAPTER 18Managing a Safe School Nutrition Environment
661
Developing and Implementing a Food Safety Program
669
Essential Components of Workplace Safety
677
Application
688
References
696
Emergency Management Worksheet
702
CHAPTER 19Making Marketing Relevant
709
Developing a Successful and Relevant Marketing Plan
715
Social Marketing
726
References
733
CHAPTER 21Communicating with School Officials
753
Making Presentations to the School Board
759
Application and Summary
772
References
778
Stakeholders and Strategic Partners
786
Partnerships Alliances and Networking Strategies
801
Local Wellness Policies
807
Collaborating for the Benefit of the Community
813
CHAPTER 23Bridges to the Future
825
EPILOGUE
841
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