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by: Beth Collins Pateman, Patricia McKinney, Laura Kann, Meg Leavy Small, Charles W. Warren, Janet L. Collins  Availability: Available for download now
Format: HTML Label: American School Health Association Manufacturer: American School Health Association Number Of Pages: 17 Publication Date: October 01, 1995 Publisher: American School Health Association Release Date: July 28, 2005 Studio: American School Health Association Browse for similar items by category: Click to Display Editorial Review: Product Description: This digital document is an article from Journal of School Health, published by American School Health Association on October 1, 1995. The length of the article is 4901 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser. From the supplier: States school districts and schools recognize the integral role of food service in their health programs. The means of providing adequate nutrition for students are dictated from the state level through food preparation guidelines, which are sadly not followed consistently in all schools. A main concern for most schools is the reduction of fat in most meals they serve. Meanwhile, some schools rely on services provided by fast food restaurants or allow vending machines to supplement school meals. Citation Details Title: School food service. Author: Beth Collins Pateman Publication: Journal of School Health (Refereed) Date: October 1, 1995 Publisher: American School Health Association Volume: v65 Issue: n8 Page: p327(6) Distributed by Thomson Gale 
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