Food & Nutrition [Volume 5, Number 3]

              Buying programs tailored to meet the needs of three different
States give schools more power in the market.
By Benedicta Montoya and Melanie Watts
WASHINGTON
The Cosmopolis School District is
a small, 350-pupil, one-campus
school district located in a com­munity
of about 1,600 residents in
southwestern Washington State. Like
many of the Nation's small school
districts participating in the National
School Lunch Program, Cosmopolis
is considered a volume food pur­chaser
in the local community. But
it doesn't make much of an impact
in the regional marketplace, or does
it? In fact, Cosmopolis, with its $6,000
annual food budget, does carry a
punch in the marketplace-and it's a
wallop.
What gives this small school dis­trict
such clout is membership in a
cooperative purchasing organization
called the King County Director's
Association Purchasing Department.
Membership in this nonprofit organi­zation
offers its members not only
the experience of professional pur­chasing
agents, but lower prices
through quantity purchasing from a
list of more than 4,500 items-150
of them food items. These are non­perishable
foods, which do not need
refrigeration.
While the King County Director's
Association Purchasing Department's
headquarters are in Seattle, the co­operative
is neither a King County
organization nor limited to county
operation. Membership is open to all
public schools in the State of Wash­ington.
KCDA presently serves 185
of the State's 312 public school dis­tricts,
representing more than 1,800
schools.
According to David Morriss, food
purchasing agent for KCDA, the or­ganization
was begun in the early
2
1940's when State legislation was
passed allowing school districts to
purchase cooperatively. A group of
King County school directors or­ganized
KCDA as an independent,
nonprofit organization concerned
with the purchase of school supplies.
It is affiliated with King County to the
extent that the county provides
KCDA with its limited working cap­ital
through interest-bearing warrants.
Over the years the organization
has grown beyond the boundaries of
King County and beyond the man­date
to purchase only school sup­plies.
About 4 years ago KCDA set up
a food purchasing department and
now food and lunch room supplies
account for about 25 percent of the
annual dollar volume.
Member districts utilize the serv­ices
of KCDA in whatever way they
feel is best. Some buy only one item,
like school bus tires, while others use
the full range of services. Member­ship
in the organization does not cost
anything, nor does it require specific
levels of participation.
"Costs are incurred when a district
uses our service," explained Mr.
Morriss. "Then the district is charged
an ·administrative expense based on
the items ordered, the quantity and
KCDA handling costs."
Mr. Morriss said that KCDA has
never determined how much mem­ber
schools saved by purchasing
through the cooperative.
"The service that KCDA has pro­vided
over the years," he said, "has
apparently proven to the majority of
participating school districts in the
State that they can buy most things
better through KCDA."
Concurring with Mr. Morriss'
assessment of savings is Cosmopolis
Superintendent David Woodruff.
"Savings have got to be consider­able,"
he said, "otherwise my cook,
who has been with us for 20 years,
wouldn't even bother with it."
Parochial schools, day care cen­ters,
and various other institutions
have asked to join KCDA, but the
cooperative is limited by the State
charter to purchasing only for public
schools.
The majority of members are small
and medium-size school districts,
which probably benefit most from the
organization, explained Mr. Morriss.
"Larger districts have always had the
ability to buy in quantity," he said.
However, there are advantages in
affiliation with KCDA even for the
large school districts. The Highline
School District, located near Seattle,
is one of the largest in the State with
50 schools and 24,000 students.
Highline has its own purchasing de­partment
and storage facilities but
fully utilizes and supports KCDA.
According to Larry Mjelde, as­sistant
director of purchasing and
food service for the district, partici­pation
in KCDA allows the district to
keep its purchasing department small,
and also keeps warehousing require­ments
down.
"Even if KCDA purchases some­thing
at the same price as our pur­chasing
department could buy it for,
the district would still be ahead," he
pointed out.
Mr. Mjelde believes that KCDA is
a stabilizing factor in the regional
food market. Because of the volume
of food KCDA purchases, food dis­tributors
compete for the associa­tion's
business, and that keeps prices
low for the schools.
Legally, KCDA cannot do any ad-lood
and nutrition
vance food buying to take advantage
of surpluses or other market situa­tions.
"From a practical point of
view," Mr. Morriss said, "it would be
a very hard way to do business. Costs
would go up dramatically because
we would have to warehouse items
for long periods. Additionally, be­cause
our working capital is derived
from interest-bearing warrants, it
would be very expensive."
KCDA does, however, take ad­vantage
of seasonal peaks. For ex­ample,
they have timed their bids on
canned fruits and vegetables to hit
the peak of the California packing
season.
Mr. Morriss pointed out that the
last couple of years have been diffi ­cult
ones for estimating prices. The
estimates, he explained, are formu­lated
in December for merchandise
going out for bid in May with de­livery
in July or August. There was a
time when companies would guaran­tee
the price on an item for the
school year. Now less than 5 percent
of KCDA's items are on annual con­tracts.
These contracts allowed KCDA
to spread orders out a little more
over the school year, saving on ware­housing.
"Now, Mr. Morriss said,
"we are buying everything at once."
The mechanics of purchasing food
are simple. Once a year, KCDA sends
members a catalog with estimated
prices and order forms for the fol­lowing
school year. School districts
can then order any of the 4,500 items
offered, and request items not listed
in the catalog. KCDA combines the
individual school districts' orders, and
sends them out for quantity bids.
Over the years KCDA has devel­oped
an extensive list of bidders
which they notify when they open
bidding. The association also adver­tises
in the Daily Journal of Com­merce.
"For tile most part," Mr. Morriss
said, "we d'cm't deal directly with the
june 1975
large processing companies. We
would like to, but they are very
conscious of their distributor setups
and don't want to hurt those relation­ships.
A few large companies will bid
directly but mostly we deal with the
distributors."
KCDA adheres as rigidly as possible
to awarding bids to the lowest bid­ders.
However, Mr. Morriss explained,
there are specifications and quality
standards that have to be taken into
consideration.
Before a bid is awarded, an ad­visory
committee composed of school
food service directors from member
districts meets with the purchasing
agent to sample the items submitted
for bid.
Quality as well as price determines
who gets the bid.
KCDA has a shipping department
but does not operate a fleet of de­livery
trucks. This would involve in­creased
costs to the districts. Gen­erally,
school districts pick up their
orders from the 80,000 square foot
warehouse in Seattle, though KCDA
tries to arrange direct deliveries to
the schools whenever possible. How­ever,
direct deliveries require a cer­tain
amount of bulk and weight to be
practical.
Participating school districts can
receive their orders either all at once
in an annual shipment, or in several
shipments at various times during the
school year. Some districts use a
combination of the two systems,
enabling them to receive goods over
the 9-month school year.
"This is especially beneficial to
those schools with limited storage
space," Mr. Morriss said. "Even some
of our largest school districts, with
very good warehousing space, defer
some of their merchandise.
"KCDA is in the business of serving
their members as best they can," he
added. "Not having a profit incentive
means that we have to predicate our
theories on something else, and
that's saving the school districts
money."
NORlH DAKOTA
The concept of cooperative buying
is not new to North Dakota schools.
For 8 years, 14 of the State's largest
school districts have used this system
for buying nearly everything needed
for a school's operation, from furni­ture
to paper products. But until last
fall, the co-op didn't include a food
buying program.
Last August, USDA alerted schools
that grain products and oils would
probably not be in surplus during
the current school year, and there­fore,
these items would not be avail­able
for donation to schools in un­limited
quantities as in previous
years. North Dakota's school lunch
people immediately began to con­sider
alternative ways to buy these
staples at reasonable prices without
sacrificing quality. And the coopera­tive
buying approach, which had
proven successful in other areas,
seemed the best solution.
The school districts which partici­pate
in the co-op are members of
the North Dakota School Study Coun­cil,
an organization of superintend­ents
who meet regularly to discuss
education. The co-op idea grew out
of one of these meetings.
Harvey Schilling, school food serv­ice
director for the Bismarck district,
organized the food co-op. He en­listed
the help of school business
officials in each distr ict who handled
cooperative purchasing in other
areas. Eight of the council's 14 dis­tricts
agreed to participate in the first
bid session in January.
Mr. Schilling, as bid representative,
compiled the product specifications
using USDA specifications, informa­tion
from vendors and the Almanac
of the Canning, Freezing, Preserving
Industries, 1974.
"This is such an important part of
the program," Mr. Schilling explains.
"We wanted to insure high quality
and knew that if the specs didn't
read just right, we wouldn't get what
we wanted."
Next, participating school districts
sent food orders to Mr. Schilling who
combined them and forwarded the
total amounts, along with bid infor­mation,
to prospective vendors.
"I contacted vendors the council
had dealt with before," says the food
service director, "so we were able
to start off with companies that had
worked within a cooperative system ."
Four vendors participated in the
first bid, although about 25 vendors
expressed interest in participating in
the second bid. The vendors sub­mitted
sealed bids accompanied by
bid bonds and product samples.
"Bid bonds were to insure against
companies failing to deliver on time
or come up with a specified prod­uct,"
explains Mr. Schilling. "But our
co-op is strong enough now that we
don't feel we'll require this again."
Mr. Schilling examined all product
samples to see if they met specifica- .
tions before he and five school busi­ness
officials opened the first bids.
"In the future, we hope to involve
school food service personnel in this
testing," Mr. Schilling says. "And if
we suspect any product, the State
has agreed to test it for us."
Mr. Schilling required vendors to
include two estimates in their first
bids- one that provided for deliveries
to each school district and another
for one central delivery.
"We wanted to see what the dif­ference
in cost would be," says the
food service director. "Delivery to
each school district isn't that much
4
more, and it's certainly more con­venient,
so we decided to go that
route."
After the bids were awarded,
school districts completed purchase
orders and sent them to Mr. Shilling
who forwarded them to the vendors.
"I did this to make sure everyone
was on schedule," he explains.
"Once the bids are awarded, school
districts are responsible for paying
the vendors. Vendors make the de­livery
to the district warehouse, and
the district must pay the bill within
10 days of delivery."
Did the co-op venture save the
schools money?
"Yes," answers Mr. Schilling em­phatically.
"Schools pncmg flour
earlier were quoted figures as high
as $17 a hundredweight. But we got
it for $11.09. And we saved 28 cents
on each 30-pound box of margarine."
Mr. Schilling also points out that
with the co-op system, salesmen
make fewer calls for the same vol­ume
of sales. This reduces the vend­ors'
expense and pleases the school
food service workers, too.
Marie Kreitinger, cook manager at
a Bismarck elementary school ex­plains
that she no longer has to spend
time with salesmen.
"They used to come every week,
sometimes more often," she says.
"And I'd have to stop what I was
doing, even if I didn't need anything,
to talk to them. Besides, the co-op
can buy things cheaper than we can."
Mr. Schilling included several
small school districts in Bismarck's
order for the first bid.
"These smaller schools are the
ones that really benefit from the vol­ume
purchasing that brings the price
down," he explains. "So I order for
them, let them pay me back and
store it for them until they can use
it."
Sufficient storage space, Mr. Schil­ling
contends, is the main drawback
for small districts entering into a co­operative
purchasing program. But in
the Bismarck district, storage does
not present a problem for individual
schools. Cafeteria managers receive
weekly deliveries of the co-op items
from the district warehouse.
In the future the co-op may have
three separate bids, one for canned
foods and two more for other items.
"We'll bid on what the most
schools want," says Mr. Schilling.
"If a cook or manager has a product
preference, we want her at the bid
letting to express her opinion and
defend her choice, but since we are
a co-op, we all must be satisfied with
what is best for the group."
UTAH
In Utah, excitement about the
state-wide cooperative purchasing
program is strong.
The program began last August
when Lila Huntsman, commodity
clerk for the State, suggested using
surplus money in an established fund
for cooperative purchasing. She was
thinking of the Davis Commodity
Fund, which pays to truck USDA­donated
foods from Salt Lake City
to each district's warehouse. The fund
is supported by participating public
and private schools which pay 5 per­cent
of the commodities' fair value to
the fund each year.
"We usually have money left at
the end of the year which we return
to the schools," explains Cluff Snow,
school food services director for the
Utah State Board of Education.
But, with the permission of Super­intendent
of Public Instruction Walter
D. Talbot and the State Board of
Education, the $100,000 remaining at
the end of last year was retained for
food and nutrition
use by the food co-op.
"No schools have complained
about this arrangement, since the
co-op is available to everyone who
wants to use it," says Ms. Huntsman.
And during the first 6 months the
co-op was operating, about 20 of
the 40 Utah school districts took ad­vantage
of the service.
Imogene Hamilton, a school food
services specialist on the State staff,
was put in charge of preparing prod­uct
specifications. She started with
USDA specifications, and simplified
them, using the Standards of Identity
and Standards for Grades along with
information from the . Utah Depart­ment
of Agriculture and Food and
Drug Administration.
"We even asked vendors what
specifications they would require for
a certain product," says Ms. Hamil­ton.
"They looked at what we had
and explained that many of our in­structions
were automatically under­stood
by all vendors."
Next Ms. Huntsman wrote a letter
to district supervisors, inviting them
to participate in the first cooperative
purchase in September. Those who
were interested returned an order
blank, indicating how much of each
item they wanted.
Vendors who had supplied prod­ucts
for the National School Lunch
Program were notified of the bid
letting and submitted sealed bids to
the State office.
No sample products were required
for the first bid but the co-op plans
to ask for samples in the future.
Once the bids were awarded, Ms.
Huntsman called district supervisors
to tell them the bid price.
"At this point, the supervisors can
choose to go with the co-op or go it
alone," says Ms. Huntsman. "They
aren't committed until after the
phone call."
Since vendors are required to sub­mit
two bids, one for minimum order
iune 1975
and another for maximum order,
schools can back out at the last
minute without affecting the co-op's
final bid order.
"So far, we have gotten the same
prices for a minimum order of a
product that we have for a maximum
order," says Ms. Huntsman. "I was
really surprised, and we have only
had one district back out at the time
of the phone call. The rest have gone
with the co-op."
Purchases have been made be­tween
the minimum and maximum
amount on all bid products except
flour, which was increased after the
bidding session with no effect on the
final price.
Several times, districts have gotten
better prices than the co-op because
vendors are trying to compete with
bid prices.
"We've created competition that
wasn't there before," smiles Gladys
Gardner, food services specialist,
"and the schools are benefiting from
it."
The co-op delivery system is the
same used for USDA-donated foods .
A train car carries the goods to Salt
Lake City, where the State's yardman
checks each shipment for order
accuracy and damage. Through an
arrangement with vendors, damaged
goods are deducted from the final
bill.
The second bid letting in Decem­ber
originally included three deliver­ies-
January, February and March.
Ms. Huntsman felt this approach
would alleviate storage problems at
district warehouses. But due to the
fluctuating market, vendors wouldn't
quote one price for all 3 months. So
one delivery was made in March.
Trucks deliver the goods to district
warehouses across the State, but each
district is responsible for delivery to
individual schools.
Ms. Huntsman pays all the bills
from the Davis Comm9dity Fund,
then collects from each district its
share of the total bill and freight
costs to the warehouse.
"The only time the money got
tight was right after the delivery of
a million pounds of flour," recalls
Ms. Huntsman. "Our oil was due
soon and some of the schools hadn't
paid their bills. So I got on the phone
and reminded them. We made it just
in time."
Mr. Snow feels that the amount of
money in the fund will have to be
increased before the co-op program
can expand. But the schools are en­couraging
expansion.
Louise Williams, school food serv­ice
supervisor for Jordan district, the
third largest in Utah, would like to
see the co-op buy everything for the
lunch program.
"This would sure take a load off
me," says Ms. Williams, whose dis­trict
includes 38 schools.
Like most other Utah supervisors,
Ms. Williams puts everything up for
bid. And whenever she wants any­thing
other than the cheapest prod­uct,
she has to justify her purchase to
the district school board. But even
more than the convenience a co-op
offers, her main reason for wanting
co-op expansion involves product
quality.
" I know State's specifications are
high and the purchasers won't buy
anything but the best," she says. "I
wouldn't have to worry about food
quality any more."
What about savings?
According to Ms. Williams, the
co-op saved her district over $9,000
on the 300,000 pounds of flour she
has purchased.
Next year's bidding will depend
on what schools want and what kind
of funds are available according to
Ms. Huntsman. But participants feel
this year's experience proves the
co-op is practical as well as eco­nomical.
"'k
5
The Five-State Nutrition Education Project
A team
teaching success
By Christine McCovern
This story is a follow-up to "Nutrition
Education, a Team Approach to the
Puzzle," an article which appeared in
the October 1974 issue and discussed
the project's background and method
of team training.
It was St. Patrick's Day, and the
classroom was a field of shamrock
headdresses. Lori Murchison's first
graders at J.B. Young Elementary in
jackson, Tennessee, were devoting
the whole day to St. Pat.
Children design·ated as "scrapers"
and "choppers" worked steadily over
carrots and potatoes as the begin­nings
of Irish stew bubbled in a big
iron pot.
With the help of her teaching
teammate, school food service man­ager
Nancy Edwards, Ms. Murchison
was giving her students a practical
lesson in food preparation. Through
classroom experiences like this, Ms.
Murchison explained, the children
are learning things that will help
them develop good eating habits.
Ms. Edwards and Ms. Murchison
were putting into practice some of
the ideas they explored last summer
in a special week-long training course
at Memphis State University. The
course was part of the Five-State
Nutrition Education Project, a 2-year
pilot program administered by de­partments
of education in Tennessee,
Alabama, Florida, Georgia, and Mis­sissippi
and funded by the Food and
Nutrition Service.
A unique aspect of the project is
the team approach to nutrition edu­cation.
During the summer sessions,
teachers and school food service
managers participated in a variety of
exercises to learn to work together
6
to teach nutrition to elementary
school children. The exercises en­couraged
them to combine their
talents-the teachers' knowledge of
teaching techniques, and the man­agers'
skills in food preparation and
food science.
By the end of the training sessions,
the teacher-manager "teams" had
formulated nutrition education plans
for their individual schools. And this
year they've been using these "back­home"
action plans to coordinate
classroom lessons and cafeteria dem­onstrations.
For example, at j.B. Young, Ms.
Murchison taught a lesson on bread
and cereal and Ms. Edwards showed
students how to make biscuits in the
cafeteria kitchen.
"You should have seen the chil­dren,"
smiled Ms. Murchison. "One
little boy was covered from head to
foot with flour.''
But they did a good job, Ms. Ed­wards
pointed out, and they learned
what goes into making biscuits.
One goal of the project is to make
children aware of the foods they eat
both in and out of school. The chil­dren
are taught that the school lunch
program provides them with approxi­mately
a third of the nutrients they
need each day. But they also learn
they must eat a good morning and
evening meal to meet the rest of their
nutritional requirements. Through the
total classroom experience, aware­ness
of the body's nutritional needs
becomes a part of the child's life.
The plan is different in each par­ticipating
school in the five States.
For example, one language arts
teacher in Alabama had her children
First graders at /.B. Young Elementary
School in jackson, Tennessee, got an
introduction to food preparation as they
celebrated St. Patrick's Day. With the help
of their teacher Lori Murchison (above)
and school food service director
Nancy Edwards, the children prepared a
lunch of Irish stew right in their classroom.
The lunch was part of a full day of
nutrition education activities, including a
lesson in writing (right).
Teachers and food service managers
work together to teach nutrition to
elementary students.
write recipes for their favorite foods.
Almost all the teachers and man­agers
who have participated in the
project call it "fun." In three follow­up
sessions since the initial teacher­manager
training, participants talked
about what they accomplished.
Most managers found that as the
children's awareness of nutrition in­creased,
participation in the lunch
program increased. And teachers dis­covered
children were willing to try
foods like spinach and broccoli that
they once refused.
At Hawkins Mill School in Memphis,
manager Hilda Yancey and teacher
Hattie Mangum conducted height
and weight studies on two groups of
children- one group ate breakfast,
the other did not. "The children who
consistently ate breakfast and school
lunch gained weight," reported Ms.
Mangum. "And parents were glad to
see thin children gaining weight."
Part of the nutrition education
process is awareness of food, and
part is awareness of what food does
for the human body. Using a magnet,
the students guided food through the
digestive tract of a model, and learned
what nutrients the body took from
each food. Now children in the pro­gram
can name the four food groups
and tell how much of each food item
they need for good nutrition.
Some parents have been surprised
to find their formerly "picky" chil­dren
asking for more vegetables in­stead
of sweets. This is due, in part,
to the children's new outlook on
nutrition, and the tasting parties or­ganized
by school lunch managers.
Tasting parties can relate to a les-
8
son the children are studying or the
food served in the cafeteria, or they
can acquaint children with new types
of food. While studying Switzerland,
a group of students at Hawkins Mill
Elementary in jackson, Tennessee,
sampled Swiss fondue at a tasting
party. And in a class studying the
effects of heat exchange, students had
a tasting party with raw and cooked
vegetables. In other classes, children
have learned how to bring a sick
"nutrition doll" back to good health
by giving it the proper nutrients.
Nearly all the children have toured
their school cafeteria kitchen with
the manager for the first time. They've
been amazed by the large cans of
food. Their biggest interest, however,
was in economics.
"They ask me, 'How much does it
cost to make my lunch?'" said Irene
Tipton, cafeteria manager at Frazier
Elementary. "So I guess they get a
little math, too.
Clara Ruth Doran, director of the
Five-State Project, is pleased with the
enthusiastic response of the students
and school staff in the local schools.
"Teachers report that other class­room
teachers and managers are ask­ing
'How can we get in on this?'"
she pointed out.
Whatever plan each school used
to incorporate nutrition education
into the school curriculum, the proj­ect
demonstrated the importance of
teamwork between the teacher and
food service manager.
"It is the blending of the talent
and creativity of two professionals
that makes it all work," Ms. Doran
noted. -k
At Hawkins Mill School in Memphis, third
grade teacher Hattie Mangum combined
nutrition education and art activities with a
social studies lesson on the Netherlands.
Students made Dutch hats, had a tasting
party organized by food service director
·. Hilda Yancey, and set up a grocery store.
Ms. Mangum (above) held up each food
in the store and asked the children to
explain why they thought it belonged in a
well-balanced diet.
A management
evaluation tool States
are using to take
corrective action to
improve the food
stamp program
By Melanie Watts
The quality control system is based
on two samples of non-assistance
households. One sample is used to
determine if households currently
participating in the food stamp pro­gram
are eligible for the program, if
they are receiving the correct stamo
allotment, and if they are paying th.e
correct amount for the stamps.
The second sample is used to re­view
reasons why the State agency
took " negative action" against a
household, that is, denied or discon­tinued
program benefits.
This article deals only with the first
type of quality control sample.
10
Hattie Hall drives a lot of miles
every year, asking complete strangers
a lot of personal questions. It's a part
of her job she says she wouldn't trade
for anything.
Ms. Hall is a food stamp quality
control reviewer for the Texas State
Department of Public Welfare. Qual­ity
control determines if a sample of
food stamp recipients are truly eligi­ble
for the program, if they are re­ceiving
the correct allotment of
stamps, and if they are paying the
correct amount.
Quality control is an evaluation sys­tem
administered by FNS and oper­ated
by the States in accordance with
uniform national policies and pro­cedures.
Through this system, each
State regularly reviews a statistically
valid sample of participating non­public
assistance households. House­holds
interviewed may include per­sons
recervmg public assistance
grants. However, to be part of the
quality control sampling, a household
must include at least one food stamp
recipient who does not receive pub­lic
assistance.
In Texas, about 1,200 cases must
be reviewed every 6 months by the
35-member food stamp quality con­trol
staff. There are five quality con­trol
field offices across the State­Fort
Worth, Sulphur Springs, Hous­ton,
Pharr and San Antonio- each
with a supervisor and six reviewers.
Some reviewers are located in satel­lite
offices, like Ms. Hall who is with
the Fort Worth office but works out
of Wichita Falls.
"Computers determine the sample
using random method of selection,"
says Dave Peirce, who supervises the
Texas food stamp quality control
program.
About 200 households are selected
each month for interviews. However,
the staff normally reviews more than
the required number of households.
Some cases must be dropped from
the sample when interviewers find
recipients are uncooperative, or dis­cover
that a recipient has moved out
of State.
"We don't drop many cases," ex­plains
Mr. Peirce. "The clients we
interview are usually very cooperative
and helpful."
Once the household selections are
made, cases are assigned to the ap­propriate
quality control field office.
Each reviewer could work anywhere
in the State but generally travels an
assigned territory. Ms. Hall works
from Fort Worth to the Panhandle, a
distance of about 335 miles. She
drives 2,000 miles each month and
completes about eight cases.
The quality control worker first
visits the certification office where
the recipient applied for food stamps.
After getting as much information as
possible from the original case file,
the reviewer visits the recipient's
home. Because many Texas certifica­tion
offices serve large areas, this can
mean traveling to another town.
food and nutrition
As a rule, recipients do not receive
advance notice of the quality control
interview, although applicants are
told of the possibility of a visit during
the certification process.
Recipient reaction to the visits
varies. Many recipients are a little
leery at first about the visit, so the
reviewer must be diplomatic. Ms.
Hall finds elderly people generally
are glad for the company.
During each interview, quality con­trol
reviewers check three things: the
household's eligibility, the amount of
food stamps the household is al­lotted,
and how much it must pay
for its stamps.
"All elements of eligibility must
be discussed during the interview,"
explains Ms. Hall. "Verifying each
element involves looking at pay slips,
receipts and check stubs. We need
proof of the household's income and
expenses."
These interviews can vary from 20
minutes to 2 hours, depending on
such things as recipient cooperation
and available documentary evidence.
"I don't like making more than one
home visit/' says Ms. Hall. "Several
visits could appear to be harass­ment."
Interviewers work with collateral
contacts whenever the household
can't supply sufficient documentary
evidence. This means verifying eligi­bility
through a third party-a doctor,
neighbor, banker or employer.
"These contacts are most helpful
june 1975
when they learn what we are doing/'
smiles Ms. Hall . " Many of these peo­ple
look at food stamps as a 'give­away
program' but see quality con­trol
as a controlling factor. The qual­ity
control review also assures that
the clients receive all benefits to
which they may be entitled."
In addition to good public rela­tions
work, quality control reviewers
also dispel many misconceptions
about the food stamp program.
When they complete the reviews,
the quality control interviewers send
the results to the certification office,
which, in turn, notifies the recipient
of any negative findings and any
necessary action.
In checking a household's eligibil­ity
and making sure recipients are
paying the correct amount for the
appropriate allotment of stamps,
quality control interviewers look for
errors made by recipients or the
State agency. For example, recipients
may fail to report changes in house­hold
income or deductions, they
may withhold or misrepresent infor­mation,
or make mistakes in calcu­lation.
The State agency may make
errors in computation or transcrip­tion,
fail to apply policy correctly or
to take action when necessary.
In Texas, the ineligibility rate is
currently around 7.3 percent. Mr.
Peirce estimates that one percent of
that figure is procedural errors.
"Our error rate is improving each
reporting period/' claims Mr. Peirce.
"Better certification techniques-like
better interviews and better record­ing
of information-are making our
job a lot easier."
The FNS regional staff monitors
each State by reviewing a sample of
previously reviewed cases and ana­lyzing
the quality control operation.
"Quality control is just now com­in,
g into its own/' Ms. Hall feels.
"We're all just beginning to realize
what an excellent management tool
it is."
And Mr. Peirce agrees, noting the
effect quality control has already had
on the food stamp program-more in­depth
certification interviews, more
verification of income and medical
costs, and more field staff.
Texas plans to use quality control
findings to identify households with
circumstances and composition that
increase the chance for error. This
information, in the hands of certifica­tion
workers, could prevent many
errors.
The Texas quality control staff
meets at least once a year for a re­view
and refresher course. Additional
meetings may be called any time
there are major policy changes.
Hattie Hall's job is a tough one
that requires a great deal of diplo­macy
and physical stamina. But she
wouldn't want to change jobs with
anyone.
As she explains it, "What we're
doing is making a better program for
the people who need it." *
11
Maryland School
Bo~st? Type A
Part1c1pat1on
When Dr. Thomas W. lewis was
coaching high school football teams
in Pennsylvania, he stressed the need
fcir a good diet to his athletes.
Now, as principal at Colonel E.
Brook lee Junior High School in
Silver Spring, Maryland, he is once
again emphasizing nutrition to his
students.
lee is one of several schools in the
Montgomery County School District
that have taken an active interest in
a special nationwide project spon­sored
by FNS to encourage more
students to eat Type A meals.
12
Dr. lewis explained the district
schools' approach to increasing par­ticipation.
"We've simply cut down on a Ia
carte items and offered more choices
in Type A lunches," he said.
According to Joanne Styer, director
of the county school food service, re­sults
prove the experiment was suc­cessful.
Schools that limited a Ia carte items
showed a gain of 17 percent in stu­dent
participation in the Type A
lunch program. Schools that main­tained
a Ia carte items rose only 6
percent in the number of Type A
lunches sold.
Ms. Styer explained that the re­moval
of a Ia carte items, particu­larly
packaged goods, involved a lot
of planning and discussion.
"We met with principals, parents,
students, teachers and cafeteria man­agers,"
she said. "We explained our
purpose as one of good nutrition and
nutrition education for students."
The county food service staff ar­ranged
to have films shown at school
assemblies to demonstrate the need
for the Type A lunch. They also held
workshops for cafeteria managers,
and encouraged them to plan their
own menus and work with students
in designing lunch programs.
In the past year, county-wide par­ticipation
in the Type A lunch pro­gram
increased by more than 5,000
meals per day, Ms. Styer said. And
students greeted the change with less
resistance than expected.
"We didn't have much of a prob­lem
with eliminating a Ia carte
items," the school food service direc­tor
said. "The kids have accepted the
fact that they aren't going to get those
things."
At the lee School, food service
area supervisor Gloria Johnson and
cafeteria manager lillian Biggs ex­pressed
their satisfaction with the
experiment.
"It took a lot of work," said Ms.
Johnson, who, along with other area
supervisors, took part in the district's
planning for the new program. "But
the results have made the effort
worthwhile."
Ms. Biggs, who offers students a
few a Ia carte selections of baked
goods made in her school kitchen,
was at first surprised at student reac­tion
when a lot of their favorite
"empty calorie" items were taken
away.
"I was amazed. They didn't com­plain,"
she said.
Ms. Styer emphasized the impor­tance
of the cooperation of school
administrators in making the program
work in district schools.
"If we didn't get the support from
the principals," she said, "the project
would have been much more diffi­cult."
And some school officials who
know the meaning of good nutrition
are easy to spot. One is a tall man
with the look of a former football
player who can usually be seen mak­ing
his way through the serving line
at lee Junior High. ""k
food and nutrition
FOOD STAMP OUTREACH IN 'UTAH­a
continuing effort
The number of non-welfare fami­lies
receiving food stamps in Utah
has doubled since an intensive 4-
month outreach campaign aimed at
this group started last November.
The campaign was a combined
effort of the Utah Department of
Social Services Assistance Payments
Administration, the State Department
of Community Affairs, the Commu­nity
Action Agency, Issues Informa­tion
Service, the Salt Lake Chapter
of NAACP, SOCIO-a coalition of
organizations for Spanish-speaking
people--the Retail Grocers Associa­tion,
and SPAN-a senior citizens
group.
Officials in the Department of
Social Services felt lack of information
and reluctance to sign up were the
main reasons for low participation
among potentially eligible individ­uals
who receive no other public
assistance. And they asked the or­ganizers
of the campaign to come up
with some ideas for increasing food
stamp enrollment.
"Enthusiasm is contagious working
in a group this large," says Laura
Greenwood, food stamp outreach
technician for the Department of
Social Services. "Ideas for good proj­ects
are just endless."
The group installed a statewide
toll-free hotline, and volunteers, in­cluding
Governor Calvin Rampton's
wife, answered inquiries from nearly
200 callers a day. Packets of informa-june
1975
tion were mailed to each caller along
with food stamp applications, when
they were requested.
"Mailing applications to the callers
makes it more convenient for them,
and it saves time at the certification
office," reports Ms. Greenwood.
The next campaign effort was
aimed at extending certification
office hours and initiating an appoint­ment
system. Now these offices are
open 11 hours a day, 5 days a week.
And applicants can make appoint­ments
as far as 2 weeks in advance.
"People are taking advantage of
these extra 2 office hours," says Ms.
Greenwood. "And this extension was
particularly helpful with the coal
workers' strike this winter that con­tributed
to an increase in the State's
unemployment from 5 to 8 percent."
Another idea was to reach poten­tial
eligibles when they are most con­cerned
about their food budgets-at
the grocery store. So, flyers ex­plaining
the food stamp program
and where to apply were stuffed in
over 350,000 grocery bags.
The outreach campaign officially
ended February 28, although the hat­line
will remain in use as long as it
is needed. Now a program is under
way to help educate the new recipi­ents
on how best to use their food
stamps.
The Utah Extension Service, in co­operation
with the Department of
Social Services, is working on this
project through its Senior Nutrition
Aide Program. Volunteers stage regu­lar
seminars for the elderly and dis­cuss
such things as shopping with
food stamps and cooking tips.
"These sessions are very well re­ceived,"
reports Ms. Greenwood.
"And the recipients say they have
learned many helpful things." Future
plans call for expansion of recipient
education to include groups other
than just the elderly.
"We are anxious to use the ex­tension
service in our outreach effort
as much as possible," she adds.
"Their system of communications and
organization of personnel already
exist in the areas we want to reach."
Outreach is an ongoing project in
Utah. Officially, this special campaign
is over. But efforts are still continu­ing
to reach those people who are
potentially eligible for food stamps.*:
13
FEED 1HE CHILDREN
Seminar participants discuss ways to
expand the school lunch program
M any concerned citizen groups
and community organizations
have spent long hours designing ways
to encourage public and private
schools to set up school feeding pro­grams
for children.
One recent endeavor was a sem­inar
held at the University of Hart­ford
in Hartford, Connecticut. The
city's mayor, George Athanson,
hosted the day-long conference
which was sponsored by the Mayor's
Task Force on Feed the Children in
conjunction with the State Depart­ment
of Education.
14
Mayor Athanson said his idea for
the meeting of State, public and pri­vate
leaders was precipitated by the
numerous accounts of world-wide ·
food problems.
"We have all become concerned
about solutions to hunger and mal­nutrition
in other parts of the world,"
he said. "Meanwhile, children in
Connecticut go hungry despite the
existence of Federal-State programs
designed to feed them."
More than 200 people attended the
seminar, which was developed for
an audience of key decision-making
people working in child nutrition
programs throughout Connecticut.
Among the participants were school
administrators, school board mem­bers,
nutritionists, public health offi­cials,
cafeteria managers and super­visors,
and representatives from
various community organizations
throughout the State.
Much of the program centered on
the far-reaching effects of the child
nutrition programs.
Dr. Kirvin Knox, chairman of the
nutritional services department of
the University of Connecticut, talked
food and nutrition
about the long-term effects of nu­trition
on a child's life.
"Though children may need math
only 9 months a year, they need nu­trition
every day," the professor told
seminar participants. "Child nutrition
programs in schools should be very
high on our priority list."
Another speaker, Marilyn Katz,
attorney with the Fairfield County
Legal Services, discussed some prob­lems
encountered by groups in insti­tuting
and implementing child nutri­tion
programs. The program included
a discussion of the types of funds
available for child nutrition programs
and a step-by-step analysis of the
application process.
State education commissioner Mark
Shedd stressed the importance of
nutrition to the learning process.
"We must work like blazes," he
said, "until we can say with some
confidence that no child is failing
because he's hungry or undernour­ished."
Dr. Shedd said it was "terribly im­portant"
to get feeding programs in
the State's schools.
"There are 211 public schools not
in the lunch or breakfast programs,"
he said. "Included in these schools
are a substantial number of needy
children."
Under the direction of Dr. Shedd,
the State department of education is
actively working to reach these no­program
schools. Ann Tolman, direc­tor
of the department's school food
service operation, heads the outreach
effort. Through Ms. Tolman's office,
the State has been able to identify
all public and private schools which
are not currently operating school
feeding programs.
"Now," the Connecticut school
food service director said, "it is just a
matter of finding the time to contact
them in order to find out if they are
june 1975
interested in joining the program."
Despite Ms. Tolman's desire to in­corporate
all the schools into the
lunch program, she noted the size of
her staff precludes an extensive out­reach
effort.
In addition to their other duties,
the State's school food service staff
of three makes the original contacts
with the no-program schools. The
next time-consuming step involves
follow-up visits to interested schools,
Ms. Tolman said. And the staff spends
many hours explaining program rules
and regulations to administrators be­fore
a school can join the National
School Lunch Program.
Mayor Athanson said one of the
purposes of the seminar was to help
outreach work by getting school ad­ministrators
actively interested in
joining the lunch program.
"The Federal government has
money for the school lunch program
available," the Mayor pointed out,
''but communities eligible for funds
under these programs aren't applying
for the funds."
Mayor Athanson said he hopes the
end result of the seminar will be the
adoption of a state-wide plan that
will bring the lunch program to all
children in Connecticut.
"That is one of the main reasons
for the seminar," Mayor Athanson
pointed out, "to get the right people
together and work toward a common
goal."
The seminar was broken down into
four workshops which met in the
morning and touched on various
aspects of child nutrition programs.
In the afternoon session, reports were
presented from individual workshops.
Ms. Nancye Perry, former State
school lunch director and now man­ager
of food services and nutrition
education for the Hartford public
school system, put together and con-ducted
the workshop on school feed­ing
systems.
She showed the various food de­livery
systems that are being used in
Connecticut schools. Participants in
this session also discussed problems
of financing, public acceptance and
nutrition education.
Ms. Perry has solid experience in
all the areas discussed in her work­shop.
She directs the food services
for 14 elementary and 5 secondary
schools in Hartford that have an
average daily participation of 12,800
children. Nine of the schools have
self-contained kitchens, the remain­ing
10 are satellites.
Ms. Perry said that 89 percent of
the lunches are served free.
There are 13 schools in the city
that do not provide food service, but
the Director said she felt confident
they can be incorporated in the pro­gram.
Alice Welsh, school lunch director
of the Suffield public schools,
summed up the feelings of many of
the participants.
"All schools should offer school
lunch since it is a basic part of edu­cation,"
she said. "You know, like
books."
Participants at the workshop be­lieved
the well-structured group ac­tivity
was most effective in alerting
local leaders to the vital role that
school lunch and child nutrition edu­cation
play in the everyday lives of
school children.
"While it may be true that even
with these sessions educators and
school boards may not be breaking
down the doors of the State Depart­ment
of Education to implement a
lunch or breakfast program," one
official said, "it does prove that re­sponsible
citizens have taken the
time to express a collective con-cern."
11
16
This index includes articles which
appeared in FOOD AND NUTRITION
in 1973 and 1974. The 1971-72
index was included in the
Apri/1975 issue.
A
A Coordinated Approach to Child Nutrition ... .. . . .. . Dec. 1973
A look at High Schools : What Makes lunch Sell? ... . Oct. 1973
A Volunteer Tells Her Story ........•............... Feb. 1973
Accounting Made Easy .......•. • ...• • ......... • . ...• Aug. 1973
Agricultural Research Service
Catching the Ethnic Flavor ......... .......... • .. June 1973
Family Recipes : Authenticity is the Test .......... Dec. 1974
lunch Recipes Get "Kid-Tested" ...... ... . . . •... Aug. 1974
Alabama
Nursery Helps Food Stamp Clients . . . . . . .. ... . .... Oct. 1973
State Specialists Coordinate Nutrition Education
Projects ............ • .................•... . ... . Apr. 1974
Arizona
Canyon del Oro Turns Sack lunches into Type A
Meals . ...... . .. ......... ...... . .. ..... . ..•.... Dec. 1974
WIC in Arizona: Food Help for Mothers and
Children ........ •. ..•....... . ........ •..••.... Aug. 1974
Arkansas
In Arkansas : Kids Catch Nutrition ................ Apr. 1974
State Specialists Coordinate Nutrition Education
Projects .... ................... .... . .... . ... .... Apr. 1974
Teachers learn How to Teach Nutrition .......... Aug. 1974
ASFSA
Secretary Butz Talks About School lunch .... . . • . Dec. 1974
Assistance Programs (Temporary)
Emergency Help for Texas Families Dec. 1974
Automating Food Stamp Redemption june 1973
B
Box lunches Reach Nutrition Dropouts . ...•...... •.. Feb. 1973
Butz, Earl l.
Secretary Butz Talks About School lunch ... . .. • . •• Dec. 1974
Buying Systems
Co-op Buying for Schools: Two Approaches .. . . •• Dec. 1974
c
Cafeteria Plus Color Equals Fun •• .. •• . •.• ...• .• . • .•. Aug. 1973
California
California's Nutrition Education Project Tests
Ways to Reach Kids .... ... . ...... ..•.. .......• Aug. 1974
Drive to Serve Grows-Students join Jaycees . . .... Aug. 1973
For That Ethnic Flavor . ......... ... ...... .. .. . .. Dec. 1973
In Any language : School lunch Equals Food . ...... Feb. 1973
Private Schools Make School lunch Work-
St. Michael's Makes a Deal;
St. James Builds a Kitchen . .... . ... . .......... . Apr. 1974
State Specialists Coordinate Nutrition Education
Projects .... . ....... .. .. ... ... ....... . ........ . Apr. 1974
The Golden Jar: It's More Than a Place to Eat .... Aug. 1974
Three lunch Programs Involve Students, Community­Participation
is 90% in Emmetsburg;
Program Meets Special Needs in Santa Cruz
Student Committee Boosts Interest in Casper . . . • June 1974
To the Federal Reserve, Food Stamps are Like
Money . . . . . ..... • . • •.....•. •..••. ... ••...•.• . Oct. 1974
California's Nutrition Education Project Tests Ways to
Reach Kids ... .. ............ . . . .. ....•.......•.•.. Aug. 1974
Canyon del Oro Turns Sack lunches into Type A Meals . • Dec. 1974
Cashiers learn How Food Stamps Work ••.••..•.••..• Oct. 1973
Catching the Ethnic Flavor ... . ................... .... June 1973
Child Nutrition
A Coordinated Approach to Child Nutrition •.•.•. Dec. 1973
food and nutrition
A look at High Schools : What Makes lunch Sell .... Oct. 1973
Accounting Made Easy ... .... ............... . ... Aug. 1973
Box lunches Reach Nutrition Dropouts ......... . . Feb. 1973
Cafeteria Plus Color Equals Fun ................. Aug. 1973
California's Nutrition Education Project Tests
Ways to Reach Kids .......................... Aug. 1974
Canyon del Oro Turns Sack lunches into Type A
Meals ............. ...... . ....... .............. Dec. 1974
Catching the Ethnic Flavor ...................... June 1973
Communities learn About School lunch .......... Aug. 1974
Co-op Buying for Schools: Two Approaches ...... Dec. 1974
Cup-Cans Come to Idaho ........... ... .. . .... . ... Dec. 1973
Food Facts and Fun with Butter and Boop .. . ... .. Apr. 1974
Getting Teens to Eat lunch: Two New Ways
Try Trim-a-Pound; Buffet Makes the Difference . . Feb. 1974
Help for Migrants Who Stayed Behind ........... . june 1974
Here Come the Nutrients ..••..•.••••.••..••.••... Feb. 1973
Highlights of the Nutrition Survey . ... ... .... ..... Feb. 1973
How Can We Strengthen School Food Service ...... Oct. 1973
In Any language: School lunch Equals Food ...... Feb. 1973
In Arkansas: Kids Catch Nutrition .... . .. ...... ... Apr. 1974
Keeping Kosher with Chicken ................... Aug. 1973
Kids Scramble to lunch .......................... Aug. 1973
louisiana 100% School lunch ................... Feb. 1974
lunch Gets the O.K. in Oklahoma ............... Oct. 1974
lunch is Served in Seconds ..................... june 1974
lunch is the Teacher ............................ june 1973
lunch Recipes Get "Kid-Tested" ..•.........•...• Aug. 1974
Nutrition Education, a Team Approach to the
Puzzle ............................. . .. .... ..... Oct. 1974
One School Grows Tomatoes . ......... ..... . ..... June 1974
Pennsylvania Women Join School lunch Drive .... Oct. 1974
Portable Mom Serves lunch-University of Montana
Caters Hot Meals to Missoula's Elementary
Schools .................••..................•.. Dec. 1974
Private Schools Make School lunch Work­St.
Michael's Makes a Deal;
St. James Builds a Kitchen .................... Apr. 1974
Reaching the Migrant Child .......•.............. Feb. 1974
School Feeding: New Orleans Style ............... june 1973
School lunch Gets a Spanish Setting ............. Aug. 1974
School lunch in High Point: A Community's
Pride ..... .. .. _. ................................ Apr. 1973
Secretary Butz Talks About School lunch ..... . ..•. Dec. 1974
Special Food Service for Summer ............. ... Apr. 1973
State Specialists Coordinate Nutrition Education
Projects ..........•••. .................... ..... Apr. 1974
Summer at White Eagle ......................... Oct. 1974
Summer in Tennessee: Two Special Programs ..... Apr. 1974
Teachers learn How to Teach Nutrition . ......... Aug. 1974
The Golden Jar: It's More Than a Place to Eat . • . • Aug. 1974
The lodge Goes Type A . . . . . . . . . . . • . . . . . . . . . . . . . Feb. 1973
Three lunch Programs Involve Students, Community-
Participation is 90% in Emmetsburg;
Program Meets Special Needs in Santa Cruz;
Student Committee Boosts Interest in Casper .. June 1974
Third Graders Host a Banquet ....•.............. June 1974
Two Ways to Make School lunch Fun .............. Oct. 1973
Type A the Ethnic Way .....•........... ... ..... Oct. 1973
Colorado
Reaching the Migrant Child .•...•................ Feb. 1974
Communities learn About School lunch ............ . . Aug. 1974
Computer Speeds Food Stamp Checkout .............. Dec. 1974
Co-op Buying for Schools: Two Approaches .......... Dec. 1974
County Builds Careers in Food Help .... . ...... . ...... Dec. 1973
Cup Cans Come to idaho ..........•••.......••..... Dec. 1973
D
District of Columbia
So Others Might Eat ............ •• . .....•..... .. Feb. 1974
Drive to Serve Grows-Students Join Jaycees;
National Guard Volunteers ..•.•••........•...... Aug. 1973
E
Education
A Coordinated Approach to Child Nutrition .•.... Dec. 1973
june 1975
A Volunteer Tells Her Story ..•.....•......••... Feb. 1973
California's Nutrition Education Project Tests
Ways to Reach Kids ... ...... . ... .. . . . ......... Aug. 1974
Cashiers learn How Food Stamps Work ........... Oct. 1973
Communities learn About School lunch .......... Aug. 1974
County Builds Careers in Food Help ............. Dec. 1973
Food Facts and Fun with Butter and Boop ........ Apr. 1974
Food Stamps and the Grocer .................... Feb. 1974
Here Come the Nutrients . . . . . . . . . . . . . . . . . . . . . . . Feb. 1973
In Arkansas: Kids Catch Nutrition ............ . ... Apr. 1974
Information Can be Preventive Medicine ........•. Oct. 1974
lunch is the Teacher ........................... June 1973
Nutrition Education, a Team Approach to the
Puzzle ......................................... Oct. 1974
Shopping Tips for Food Stamp Customers ........ Feb. 1974
Special Food Service for Summer ....... .......... Apr. 1973
State Specialists Coordinate Nutrition Education
Projects ......................................• Apr. 1974
Teachers learn How to Teach Nutrition .......... Aug. 1974
Third Graders Host a Banquet .................... June 1974
Elderly
Drive to Serve Grows-Students join Jaycees .. .... Aug. 1973
Meals on Wheels Reach Baltimore's Elderly ........ Feb. 1973
Three lunch Programs Involve Students, Community-
Program Meets Special Needs in Santa Cruz .... june 1974
Emergency Help for Texas Families ...........•.••... Dec. 1974
Extension Service
F
Help for Migrants Who Stayed Behind ...•....•.•.. June 1974
Shopping Tips for Food Stamp Customers ....•. •• Feb. 1974
Family Recipes: Authenticity is the Test ..........•.•. Dec. 1974
Federal Reserve
To the Federal Reserve, Food Stamps are like
Money ..............•......•....••.••..•...•.. Oct. 1974
Five State Nutrition Education Project ..........•..... Oct. 1974
Nutrition Education, a Team Approach to the
Puzzle .........•.....•..............•.....•.... Oct. 1974
Food Facts and Fun with Butter and Boop •......•.... Apr. 1974
Food Distribution
A · Volunteer Tells Her Story ..................•• Feb. 1973
Catching the Ethnic Flavor ........•............... June 1973
Drive to Serve Grows-Students join Jaycees;
National Guard Volunteers .. . ...........•..... Aug. 1973
How Food Stamps Aid Disaster Victims ....... •.• . june 1973
Ongoing Flood Relief ..................... •.•.• . Aug. 1973
So Others Might Eat .....................• • ...•. Feb. 1974
Walker County Builds Its Food Distribution
Program .... .. .... ............ •.•...•.• . . .•.••. Apr. 1973
Food for Health in Pierce County .....•...••...•.•.. Oct. 1974
Food Stamps
Automating Food Stamp Redemption ............ june 1973
Cashiers learn How Food Stamps Work .......... Oct. 1973
Computer Speeds Food Stamp Checkout .......... Dec. 1974
County Builds Careers in Food Help .............. Dec. 1973
Emergency Help for Texas Families ............... Dec. 1974
Family Recipes : Authenticity is the Test .......•.. Dec. 1974
Food Stamps and the. Grocer .....••...•••.•.•••. Feb. 1974
Food Stamp Participation: A Profile .......•...•.•.• Dec. 1973
Food Stamp Security Begins with Printing .•. • ...•.. Aug. 1974
Food Stamp Team Speeds Certification ......•..... Dec. 1973
For That Ethnic Flavor . .... .. •......••.. . .••.•. .. Dec. 1973
Grocers Help with Food Stamp Outreach ........ Apr. 1973
Help for Migrants Who Stayed Behind ............ june 1974
How Food Stamps Aid Disaster Victims .....•.... June 1973
Information Can be Preventive Medicine ......... Oct. 1974
jersey City's Mobile Food Stamp Office ............ June 1974
Meals on Wheels Reach Baltimore's Elderly ... • . • Feb. 1973
North Carolina Reaches Out with Food Stamps .... june 1974
Nursery Helps Food Stamp Clients . • .•••..•.••.... Oct. 1973
Ongoing Flood Relief .••...••••.•....•.....•.... Aug. 1973
Service for Elderly Shoppers . •... ... ... .......••.. Aug. 1974
Shopping Tips for Food Stamp Customers •...•.•. Feb. 1974
Tangier Island Welcomes Food Stamps •.•.•••.•••• Oct. 1974
17
To the Federal Reserve, Food Stamps are like Money Oct. 1974
Food Stamps and the Grocer ... . . . . . . . ..••• .. ........ Feb. 1974
Food Stamp Participation : A Profile .. .. . . . .. . . ... . . . . . Dec. 1973
Food Stamp Security Begins with Printing ....... . .... Aug. 1974
Food Stamp Team Speeds Certification .. . . .... . ..... . Dec. 1973
For That Ethnic Flavor • .. .•. . . . .. .. ...• . . . •. . .. . . ... . Dec. 1973
G
Garland Assistance Program
Emergency Help for Texas Families • ••••••• . •.... Dec. 1974
Georgia
Getting Teens to Eat Lunch: Two New Ways-
Try Trim-a-Pound ; Buffet Makes the Difference .. Feb. 1974
Information Can be Preventive Medicine .. ........ Oct. 1974
Walker County Builds Its Food Distribution
Program •..••. . . . .. . . .. .... .. . . . . .•. . • ••• ... • . . Apr. 1973
Getting Teens to Eat Lunch : Two New Ways-
Try Trim-a-Pound; Buffet Makes the Difference .. .. Feb. 1974
Grocers Help with Food Stamp Outreach . .... . . . ... .. Apr. 1973
H
Help for Migrants Who Stayed Behind . . . .. . . . ... . . . .. June 1974
Here Come the Nutrients . .. . ..... . ... . .. • . . ..• . ... . Feb. 1973
Highlights of the Nutrition Survey ... . ...... . ......... Feb. 1973
How Can We Strengthen School Food Service . ..... . . Oct. 1973
How Food Stamps Aid Disaster Victims .. . ...... . .... June 1973
Idaho
Cup-Cans Come to Idaho . . •.•••••••... . .. . .. ... Dec. 1973
Illinois
Computer Speeds Food Stamp Checkout • ••••. • ••• Dec. 1974
In Any Language : School Lunch Equals Food .. •• . ••• .• Feb. 1973
In Arkansas : Kids Catch Nutrition • • • • ••• • ••• • ••. • . • . • • Apr. 1974
Indians
Summer at White Eagle .. .. . .• • • • • • • •• . •. • ..•. . ... Oct. 1974
Information Can be Preventive Medicine . . .. . .. ...... Oct. 1974
Innovative Approaches to Secondary School Nutrit ion
The Golden Jar: It's More Than a Place to Eat . . .. Aug. 1974
Iowa
J
Three Lunch Programs Involve Students and
Community-Participation is 90% in
Emmetsburg; Program Meets Special Needs
in Santa Cruz; Student Committee Boosts
Interest in Casper ••••• •• ••• •••• • .•. • . •• • • • ••• • June 1974
Jersey City's Mobile Food Stamp Office ••••• •. ••• • . • • June 1974
K
Kansas
Co-op Buying for Schools: Two Approaches • . • • • • Dec. 1974
Kids Scramble to Lunch ........... ..... .. .. .. .. . Aug. 1973
Keeping Kosher with Chicken ... . . . ....... . . . ..•.... Aug. 1973
Kids Scramble to Lunch ..... . ...... . ... .. ...... .. ..... Aug. 1973
Kentucky
New Program Meets Special Needs of Women, Infants
and Children .................. . ........... . .. Apr. 1974
L
Louisiana
Louisiana 100% School Lunch ... . ... • ....... • ... Feb. 1974
School Feeding : New Orleans Style • •.• •. •. • .••. • . June 1973
Louisiana 100% School Lunch . ......• ... ••.•• • •• ••• •. Feb. 1974
Lunch Gets the O.K. in Oklahoma •••• . •••.• • • • • • • • • • • Oct. 1974
18
Lunch is Served in Seconds . . •.. . ....... ... •.•.• •••.• June 1974
Lunch is the Teacher . . . •.. .. . .. .... .. .. . .... ...••. • • June 1973
Lunch Programs (see Child Nutrition)
Canyon del Oro Turns Sack Lunches Into Type A
Meals .. .... .. ... . ..... . ..... . ... . .. . .. . . ... .. . Dec. 1974
Portable Mom Serves Lunch-University of Montana
Caters Hot Meals to Missoula's Elementary
Schools ..••.. ••• . . . •. ...•. •• .••.... . . . ..•• •••• Dec. 1974
Lunch Recipes Get "Kid-Tested" .... . •...•. •• •• • ••• • • Aug. 1974
M
Mary Bridge Children's Center
Food for Health in Pierce County . • • • • ••• ••• • • • •• Oct. 1974
Maryland
Help for Migrants Who Stayed Behind •.••• .••• • • June 1974
Meals on Wheels Reach Baltimore's Elderly •.•.• • •. Feb. 1973
Massachusetts
Drive to Serve Grows-National Guard Volunteers . . Au g. 1973
Maternal and Infant Care Project (WIC)
Information Can be Preventive Medicine ... •... . Oct. 1974
Meals on Wheels Reach Baltimore's Elderly . ..• ..... . Feb. 1973
Medicine (Preventive)
Information Can be Preventive Medicine .••• •• ..•• Oct. 1974
WIC in Arizona : Food Help for Mothers and
Children •..• . . . .•• ..• •.•. . . .. ••••••..••• . •..•• Aug. 1974
Michigan
Co-op Buying for Schools : Two Approaches .• .. . • Dec. 1974
Minnesota
County Builds Careers in Food Help • ... • • ••. . ..• • Dec. 1973
Mississippi
Nutrition Education, a Team Approach to the
Puzzle . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . • . . . . . . . • • Oct. 1974
Montana
Portable Mom Serves Lunch-University of
Montana Caters Hot Meals to Missoula's
Elementary Schools ••.•••• . • • ••.••.... . ........ Dec. 1974
N
Nebraska
State Specialists Coordinate Nutrition Education
Projects . . . . . ... .. . ...... .. ..... . .....• • • •••• •• Apr. 1974
Neighborhood Youth Corps
Summer at White Eagle . ......... ... . . .. ... . . . .••• Oct. 1974
New Program Meets Special Needs of Women, Infants
and Children . ... .. . . .. . ......... . .... . ..... . . •. . •• Apr. 1974
New Jersey
Cashiers Learn How Food Stamps Work ..•• •••• • • • Oct. 1973
Communities Learn About School Lunch .• • ••. • • • • Aug. 1974
Jersey City's Mobile Food Stamp Office •.• • •.• • •• June 1974
Lunch Recipes Get "Kid-Tested" ..•• . •• • • • ••••• • Aug. 1974
New Mexico
Box Lunches Reach Nutrition Dropouts .•.•• •• •.•• Feb. 1973
The Lodge Goes Type A •. . .......•.•• . •• • ••• • • . •• Feb. 1973
New York
Keeping Kosher with Chicken .... .• ...• •.• •.• . •. An g. 1973
State Specialists Coordinate Nutrition Education
Projects .. . .... . ....• ............ . . • . • • ••• • • • • • Apr. 1974
Type A the Ethnic Way •..•..•. . .... • • • •• • • • • • •.• Oct. 1973
Non Food Assistance
Private Schools Make School Lunch Work­St.
Michael's Makes a Deal;
St. James Builds a Kitchen ... • • . • • . • . .. •...•..• Apr. 1974
North Carolina
North Carolina Reaches Out with Food Stamps ..• June 1974
School Lunch in High Point: A Community's Pride .. Apr. 1973
North Carolina Reaches Out with Food Stamps • . . .• •.. June 1974
Nursery Helps Food Stamp Clients . ... .. . . .. ..•• .. .•. Oct. 1973
Nutrition and Technical Services
Catching the Ethnic Flavor . ..... .. .. ... .. . . . . . ... June 1973
Family Recipes; Authenticity is the Test . ... . . . . .. Dec. 1974
Nutrition Education (see Education)
Nutrition Education, a Team Approach to the Puzzle •• Oct. 1974
0
Ohio
Special Food Service for Summer .••..••..• •. ....•• Apr. 1973
food and nutrition
I
J
Oklahoma
Food Stamp Team Speeds Certification . .....•...•• Dec. 1973
Lunch Gets the O.K. in Oklahoma .. . ..... .. ..... Oct. 1974
One School Grows Tomatoes . . . . . ................ June 1974
Summer at White Eagle .. . .......... . .. .... .... .. . Oct. 1974
One School Grows Tomatoes •..... .• ...... . ..... .. .. June 1974
Ongoing Flood Relief ........... ... ... ..... ......... Aug. 1973
Oregon
Cafeteria Plus Color Equals Fun ••. ... • . •... .. ...• Aug. 1973
Special Food Service for Summer . .. . .. .. .. .. .• .•. Apr. 1973
Two Ways to Make School Lunch Fun ... . •••. ... Oct. 1973
p
Pennsylvania
Family Recipes: Authenticity is the Test . ... . ...... .
Lunch is the Teacher .. . .. ..... .... .. ..... .. .... .
Pennsylvania Women join School Lunch Drive
Private Schools Make School Lunch Work-
St. Michael's Makes a Deal;
St. James Builds a Kitchen .................... .
State Special ists Coordinate Nutrition Education
Projects .....................•.................
Pennsylvania Women join School Lunch Drive ....... .
Portable Mom Serves Lunch-University of Montana
Caters Hot Meals to Missoula's Elementary Schools ..
Printing
Dec. 1974
june 1973
Oct. 1974
Apr. 1974
Apr. 1974
Oct. 1974
Dec. 1974
Food Stamp Security Begins with Printing . ... .... . . Aug. 1974
Private Schools Make School Lunch Work-St. Michael's
Makes a Deal ; St. James Builds a Kitchen . ... . .... • Apr. 1974
Profiles (Program)
Food Stamp Participation : A Profile . ...... .. . . .. Dec. 1973
Puerto Rican
Family Recipes: Authenticity is the Test ..• . •.•• . . Dec. 1974
R
Reaching the Migrant Child ................ ...... .... Feb. 1974
Recipes
A Volunteer Tells Her Story .................... Feb. 1973
Catching the Ethnic Flavor .. .................... june 1973
Family Recipes : Authenticity is the Test . ... . ..... Dec. 1974
Lunch Recipes Get "Kid-Tested" •........•.•.••• Aug. 1974
s
Satellite Feeding
Cup-Cans Come to Idaho ........................ Dec. 1973
Special Food Service for Summer ............•.. . Apr. 1973
Type A the Ethnic Way .......................... Oct. 1973
School Feeding: New Orleans Style
School Lunch Gets a Spanish Setting
June 1973
Aug. 1974
School Lunch in High Point: A Community's Pride .. •. Apr. 1973
Secretary Butz Talks About School Lunch •..•...••..•. Dec. 1974
Security
Food Stamp Security Begins with Printing .. ....... Aug. 1974
To the Federal Reserve, Food Stamps are Like
Money ............. ...•...•.. .. . ....•....... . . Oct. 1974
Service for Elderly Shoppers .. .. . .. ...... ..... ........ Aug. 1974
Shopping Tips for Food Stamp Customers ... . .•. •• ..• •• Feb. 1974
So Others Might Eat ................................. Feb. 1974
South Carolina
A Coordinated Approach to Child Nutrition •..... Dec. 1973
Special Food Service for Summer •••..••••.•••..••... Apr. 1973
Special Food Service Program
Special Food Service for Summer ... • ..•......... Apr. 1973
Special Supplemental Feeding Program for Women,
june 1975
Infants and Children (WIQ
Food for Health in Pierce County . .•... . •••. .. ••• Oct. 1974
WIC in Arizona, Food Help for Mothers and
Children ... .. ......... .. ....•.... .•. .•. . . .• ••. Aug. 1974
Sports
Summer in Tennessee : Two Special Programs . . .. .. Apr. 1974
State Specialists Coordinate Nutrition Education
Projects ... . .... . .......• . ....... . ..... ••• ...••• ••. Apr. 1974
Summer at White Eagle .......... .. . . .... ... . ... . .. . Oct. 1974
Summer Feeding Program
Summer at White Eagle ..... . . . ..... ... ... . ...... Oct. 1974
Summer in Tennessee : Two Special Programs .•. .• .•••. Apr. 1974
Supermarket Checkout
Computer Speeds Food Stamp Checkout • • • • • • • • • • • Dec. 1974
T
Tangier Island Welcomes Food Stamps .. ....•...•..... Oct. 1974
Teachers Learn How to Teach Nutrition •. . . ....• . .... Aug. 1974
Tennessee
Lunch is Served in Seconds ...................... june 1974
Ongoing Flood Relief ..... .. .... ................ Aug. 1973
Service for Elderly Shoppers ... . ...... . ....... .. • Aug. 1974
Summer in Tennessee : Two Special Programs ..•... Apr. 1974
Ten-State Nutrition Survey
Highlights of the Nutrition Survey ...•.•.....•.•. Feb. 1973
Texas
Emergency Help for Texas Families ..... . ..•...•.. Dec. 1974
Getting Teens to Eat Lunch : Two New Ways
Try Trim-a-Pound ; Buffet Makes the Difference .. Feb. 1974
Here Come the Nutrients ...................... Feb. 1973
The Golden Jar: It's More Than a Place to Eat .....••. Aug. 1974
The Lodge Goes Type A .. .. .. .. .. .. .. . .. .. .. . . .. .. Feb. 1973
Third Graders Host a Banquet ...................... . June 1974
Three Lunch Programs Involve Students and Community-
Participation is 90% in Emmetsburg;;
Program Meets Special Needs in Santa Cruz;
Student Committee Boosts Interest in Casper •.•. june 1974
To the Federal Reserve, Food Stamps are Like Money .• Oct. 1974
Two Ways to Make School Lunch Fun . . . . • • . • . • . . • • • • Oct. 1973
Type A the Ethnic Way ..................... ... ..... Oct. 1973
u Utah
School Lunch Gets a Spanish Setting ... • .•.• •..•. Aug. 1974
Third Graders Host a Banquet .•. • .•• • •. ••• .••••. June 1974
v Virginia
Tangier Island Welcomes Food Stamps •. • ...•..•• Oct. 1974
w Walker County Builds Its Food Distribution Program • . Apr. 1973
Washington
Food for Health in Pierce County ......• • .•...••. Oct. 1974
WIC
New Program Meets Special Needs of Women, Infants
and Children ............ .... ......... ... ...... Apr. 1974
WIC in Arizona : Food Help for Mothers and Children •• Apr. 1974
Wyoming
Three Lunch Programs Involve Students, Community­Participation
is 90% in Emmetsburg;
Program Meets Special Needs in Santa Cruz;
Student Committee Boosts Interest in Casper .... june 1974
19
UNITED STATES GOVERNMENT PRINTING OFFICE
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Food and Nutrition Service
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U.S. DEPARTMENT OF AGRICULTURE~,~· 5 ...
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Ill
II.
& PFOEESS, ,PGA,ID ~-::J
U.S. DEPT.
OF
AGRICUL lURE
AGR 101 U.S.MAIL
THIRD CLASS BLK. RT.
Permit Number .005-5
Co-op Buying in Three States
A Team Teaching Success
Food Stamp Quality Control
Boosting Type A Lunch Participation
Food Stamp Outreach in Utah
Feed the Children
.1973:-74 Index
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