Food & Nutrition [Volume 5, Number 2]

              April1975 • Volume 5 • Number 2
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UBRI\RY
!APR 19 1975
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Newspapers feature
food stamp shopping tips
Historically, the food sections of
major daily newspapers have been
filled with recipes, large color pic­tures
of exotic dishes, party planning
ideas, where-to-dine columns and, of
course, full pages of supermarket ads.
And, it was axiomatic that the
readership of these sections was pre­dominantly
female middle class.
"What we had was largely a house­wives'
cooking class in print," said
Bill Collins, food editor for the Phila­delphia
Inquirer.
But not long ago, priorities
changed. Present economic condi­tions,
growing unemployment and
rising food prices led editors to re­assess
the food pages in an attempt
to meet the needs of their readers.
"I feel our role, now, is to try to
help people understand what's hap­pening
to them and their food bud­gets,"
Mr. Collins said, "and to help
them stay within their budgets."
Editors have begun printing fea­tures
on dollar-saving recipes, inex­pensive
restaurants and surveys of
plentiful foods. Information on the
food stamp program has also become
a part of the food section's overall
service to the public.
"We've found more and more daily
newspaper readers are all of a sud­den
qualified for stamps," Mr. Collins
explained.
In addition, he said, the food sec­tion
is getting more and more in­quiries
from welfare rights groups
and community organizations in low­income
neighborhoods.
"We're still doing gourmet things
and recipe reviews because life isn't
all vinegar," Mr. Collins said. "But I
think we are reaching more for lower
and lower-middle income people."
2
Advertisers in food sections have
also realized the need to reach food
stamp recipients. Many supermarket
chains provide food stamp informa­tion
as part of their regular food ads.
In an effort to help food journalists,
the Food and Nutrition Service's
Northeast Region provided a series
of shopping and food preparation tips
for food stamp families to some 60
newspapers and wire services. The
response to the suggestions was favor­able
and immediate.
"There is a definite need for in­formation
on the food stamp pro­gram,"
said Meredith Homer, wo­men's
editor for the Richmond Times
Dispatch. "Our reporters are out in­terviewing
people who are involved
in the program from both ends, is­suer
and recipient."
jean Lesem, UPI news service food
editor, said she felt consumer infor­mation
should be a part of the food
stamp program.
"All of us need to shop more, pru­dently-
wisely," she said. "Shopping
suggestions offer a great opportunity
for food stamp families to get better
value for their food dollar. There are
too many food stamp participants
who do not shop wisely."
The shopping tips suggested par­ticipants
check newspaper ads for
sales; prepare shopping lists in ad­vance
to eliminate impulse buying;
compare brands; buy foods in season
to get high quality at low prices; and
redeem "cents off" coupons. The list
of suggestions pointed out that small
packages usually cost more than
larger packages, and quite often, an
understanding of unit pricing can
save money.
The tips on food preparation urged
participants to prepare only enough
food for one meal, or, when leftovers
can't be avoided, to use them in
·other meals. A number of meat ex­tending
suggestions, like using rice or
spaghetti with main courses, ap­peared
in the list.
The shopping tips included a warn­ing
against overcooking-suggesting
the cook use a small amount of water
with vegetables and save the left-over
liquid for soups, sauces or stews.
Ella Elvin, food editor for the New
York Daily News, added another di­mension
to the shopping suggestions.
"The ideas are excellent," she said.
"And I think people will get more out
of them if they are tied in with a best
buy or seasonal marketing guide such
as when to buy and availability."
The first day she received the sug­gestions,
Martha Lane, food and con­sumer
reporter for the Buffalo, New
York, Courier Express, wrote a col­umn
on the ideas. She also said she
would continue to use them in future
stories.
"The information will be very help­ful
with my columns," Ms. Lane said.
"Of course, it would have been bet­ter
if brands and prices were identi­fied.
But I appreciate USDA's position
and especially what the food stamp
program is trying to do for people."
Many editors expressed confidence
that the suggestions would get wide
readership. Food has become a major
topic of discussion, they explained,
and the general public has become
increasingly aware of the contents of
the food pages.
Mr. Collins said a survey conducted
by the Inquirer showed the food sec­tion
is read as well as, or better than,
the sports section. And, the pages
food and nutrition
have gained a whole new audience.
"I would say that between 40 and
50 percent of the letters and phone
calls we receive are from men," he
said.
Winnie Cook, consumer watch re­porter
for the New Brunswick, New
Jersey, Home News, said she feels the
FNS shopping suggestions are greatly
needed by the newest wave of food
stamp eligibles.
"With more and more people on
the unemployment lists these days,
Apr/11975
the government needs to continue
the educational program with respect
to disseminating this type of con­sumer
information,'' she said.
"People who thought they would
never need food stamps, or be pro­tected
by shopping tips, are finding
that they are now the unemployed
and economically deprived."
Writing about food stamps has
given some editors better insight into
the food stamp program.
"From what I can see, the program
has been a good one for people who
are participating,'' said Kathy Hacker,
food editor for the Philadelphia Bul­letin.
"I do know, however, many
people I believe are eligible who
have not applied for stamps because
of pride."
Ms. Hacker's attitude is shared by
many other editors who hope their
columns will encourage these people
to take advantage of the help avail­able
to them through the food stamp
prog~m. *
North Carolina's
Food Stamp
Hot Line.··
Information
for the Needy
By Thomas A Gregory
There's a small room in the North
Carolina food stamp office in Raleigh
that for 3 months had one of the
busiest telephone lines in the State.
It was the North Carolina statewide
toll-free food line and its number-
800-662-7935-was a familiar one to
North Carolinians.
From 8:00 a.m. to 7:00 p.m. each
day four people answered from 150
to 250 inquiries about the food stamp
program. The calls came from all
over, from the big cities as well as
mountain hamlets.
The service began on November 1,
1974, when David T. Flaherty, Sec­retary
of the Department of Human
Resources, saw the need to inform
people of the food stamp program in
a more personal way rather than
through the usual broadscale an­nouncements.
"We realized," he said, "that there
were simply too many people in
North Carolina who did not fully
understand the new food assistance
program."
Rosemary Mims, director of the
4
food stamp outreach program, was
placed in charge of the service, and
she began by pulling out all stops in
advance publicity. She used every
medium available. Just about every
newspaper and magazine in the State
carried stories of the new service, as
did radio and television stations.
In addition, Ms. Mims pointed out,
effective publicity came from a co­operative
effort by supermarket oper­ators.
They provided generous space
in their weekly ads to display the new
toll-free food line number.
"The success of the telephone serv­ice
exceeded our fondest expecta­tions
by far," Ms. Mims proudly said.
"Many people who were too shy or
embarrassed to go to the food stamp
office took advantage of our service
and inquired by telephone."
Most of the questions concerned
eligibility, and the director thinks her
staff saved much time for both the
applicants and the country certifica­tion
workers. Often, an inquirer, after
revealing the household's income,
family status and resources, could be
told definitely that he or she would
not be eligible for the program. In
other instances, the callers would be
advised to contact the nearest social
service department.
"And right here," Ms. Mims ex­plained,
"the telephone staff saved
many hours of frustration and time.
The staff would instruct the inquirers
to get pencil and paper, and then
they would proceed to enumerate
the items to be taken to the certifica­tion
office."
When callers did not know the
location of the local department of
social services, the telephone staff
had all the nec~ssary information
ready to give them.
John Kerr, in charge of the food
stamp program in North Carolina,
feels that the tremendous success of
the toll-free telephone service was
due to Ms. Mims' thorough training
program for the telephone staff. Not
only did she instruct them in all as­pects
of the food stamp program, but
she stressed the importance of the
human relations factor.
"We realized," she said, "that the
reason many eligible people in the
State had not applied was that they
were too proud, too embarrassed or
simply too timid to walk in and talk
to total strangers about their personal
affairs."
The staff members gained the con­fidence
of the inquirers by showing
empathy for them and their situa­tions.
Curt answers and hurried re­plies
had no place in Ms. Mims' in­formation
campaign.
Of the thousands of conversations
that she recalls, she remembers best
the unfortunate woman who, halt­ingly,
and obviously deeply humili­ated,
confessed that her children left
that morning for school having eaten
nothing for breakfast and no supper
the night before.
"We just don't have a thing in the
house," the woman sobbed, "and I
was wondering if you might help . .. "
And help they did, in a hurry. The
staff contacted the woman's county
department of social services, and a
caseworker was at the home in a mat­ter
of hours. That night the family
had supper-provided by food
stamps!
Mr. Flaherty conceived the idea of
the toll-free telephone lines when
the need for food stamp education
was at its peak. A number of counties
had switched from food distribution
to stamps in July, and county certi­fication
offices were swamped with
applicants.
Coupled with this, the economy in
the highly industralized State was be­ginning
to slow down. North Caro­lina's
textile mills and furniture fac­tories
were laying off employees.
"A new group of unfortunate peo­ple
was in our midst," explained Ms.
Mims. "There were thousands of
proud people who had been accus­tomed
to being employed who now
found themselves in need of help.
We knew there were literally thou­sands
of people out over the State
who needed stamps, but they were
totally at a loss as to what to do."
By the end of January, Ms. Mims
said the program began to stabilize
and the number of calls began to
dwindle. The free statewide tele­phone
service had served its purpose
and it was terminated.
"There is no way, however, to
estimate what it meant to the needy
people of North Carolina during a
most critical time," said Mr. Kerr. *
food and nutrition
Four Sisters Specialize in School Lunch
By Ronald}. Rhodes
In certain parts of Colorado, the
name Sekich is synonymous with
school lunch. Why? Because of the
diverse roles the four Sekich sisters
have played in the National School
Lunch Program.
In Longmont, Colorado, Mary
Sekich Graham and Martha S. Sekich
have been involved in producing well
balanced meals for Longmont young­sters
for a number of years.
A third sister, Josephine Sekich
Bruce, was instrumental in starting
a lunch program in a public school
in Greeley, Colorado, about 35 miles
from Longmont. She now serves as
a guest professor in primary educa­tion
at the University of Northern
Colorado.
But the family's relationship to the
school lunch program doesn't stop in
Colorado. Still another sister, Dorothy
Sekich Meyers is a member of the
staff of the National School Lunch
Program in USDA's Food and Nutri­tion
Service in Washington, D.C.
Why all the interest in food?
"I suppose it started with our
mother, who was concerned daily
with serving plenty of food to her
large family," says Mary. "We often
had company for lunch when we
were growing up during the Depres­sion-
and with seven children in the
family, naturally we were accustomed
to feeding quite a few people."
"Really though, we just sort of
'happened' into the school lunch
area," says Martha, whose husband's
name also was Sekich. "Almost 20
years ago-just after my last child
was born-1 was looking around for
something to do that would require
only 3 or 4 hours a day. The school
lunch program had an opening and I
started work."
Martha's present schedule is far
from relaxing. She's on the go at 6:30
every morning and sometimes doesn't
stop until long after dark.
Mary moved into the school lunch
area in much the same way. With
children through college, she decided
she would like to work fewer hours
Apri/1975
a day than her job as a checker at a
grocery store allowed. She applied
for part time work with school food
service, and she is now assistant to
the food service director-putting in
almost as many hours as Martha.
But it was Josephine who actually
had the first hand in the school lunch
program. During the early forties,
she served as assistant principal, su­pervisor
of student teachers, and
supervisor of the school lunch pro­gram
in the Wray, Colorado, schools.
"The situation was considerably
different then," she says. "We ac­tually
went to the farms and selected
animals on the hoof to be butchered
for the lunch program."
But then, as now, she saw a big
difference between the children who
were getting well balanced meals
every day, and those less fortunate.
"I soon learned to check on chil­dren
who could not learn, to see if
they were getting enough to eat,"
Josephine explains. "Often, in fact,
they were not."
Dorothy Meyers is a section head
in the program review and analysis
staff of the FNS Child Nutrition Divi­sion.
"We analyze and evaluate infor­mation
on all the child nutrition pro­grams,"
she says. "Because my job
includes making recommendations
and developing plans to increase pro­gram
effectiveness, I am very inter­ested
in the work my sisters are doing
in Colorado."
"Dorothy likes to get in touch with
'grass roots' activities in the school
lunch program when she comes out
for a visit," Mary points out. "She
quizzes us about what is happening
and how certain national changes are
going over locally."
Martha has become well-known in
Longmont schools. Now manager in
the Longmont high school· cafeteria,
she is often called upon to help in
training new managers in the system.
And her food is famous throughout
the area.
"With Martha all you have to do is
suggest something and she is ready
to give it a try," says Inez Clemen,
St. Vrain district school food service
director.
Martha's love for children is re­flected
in the food she serves and in
the admiration of her students. Many
of them "adopt" her as their second
mother.
Part of Martha's popularity is due
to her willingness to find time for
youngsters and faculty alike. Often,
when a party is planned, she is con­sulted.
And the manager is frequently
remembered with flowers and other
little gifts.
Martha not only manages the cafe­teria
for more than 500 high school
students, but also prepares food for
around 100 elderly people who re­ceive
their meals through a local
senior citizens nutrition program.
These older people are perhaps the
most openly appreciative of the good
food prepared for them by the school
cafeteria.
"We sure would like to meet the
lady that provides this delicious
food," a group of elderly men told
Virginia Ishmael, coordinator of the
senior citizens program.
"Oh, no, you don't," Ms. Ishmael
quipped. "One of you might marry
her and I would lose a good cook."
Mary, too, has quickly established
herself as an outstanding employee
in the 6 years she has been with the
program. In addition to assistant food
service director, she is also multiple
unit manager and especially enjoys
the challenge of working in a variety
of schools.
"Every cafeteria is different," she
says. "I am always looking for good
ideas in one place that can be effec­tively
used in another."
Food service director Clemen con­siders
both sisters "ter~ific employees.
"I just can't imagine operating
without them," he says.
Like their two other sisters, they
have made special contributions to
the school lunch program. *:
5
Lunch at
Castro Valley:
the emphasis
• IS on
choice
By Ralph E. Vincent
What's a food service director to
do, to attract kids to eat at the
cafeteria? Declare a "closed"
campus? Lower prices? Give trading
stamps? Or none of the above?
Mary Jackson, director of food
services for California's Castro Valley
School District, has found there is no
single answer to this question. And
just providing food service is a real
challenge in a district as large and
diverse as Castro Valley-there are
two high schools, two junior high
schools, one continuation high school
for students who have been sus­pended
from regular classes, one high
school for the mentally retarded, and
10 elementary schools. .
But Ms. Jackson feels that getting
food to students is only half the
battle-she believes it's also impor­tant
to understand their needs. To
get a customer's eye view of the food
- service, this year she invited the
students to express their preference
in meal service on a continuing basis.
"I felt I had a need to know what
their concerns were and also to test
products," comments Ms. Jackson.
The people in the kitchen and I could
test the products but we're not the
customers, and what we like maybe
isn't what they like."
A corps of culinary conscious
students at Castro Valley High School
cooperated with Ms. Jackson to form
a student food advisory council.
Council members now discuss food
preferences at meetings which are
held regularly in the faculty dining
room. The group also serves as a taste
testing panel and rates items like
puddings, fruit drinks, hamburger
patties and pizzas. The food sample
variables being tested are unidentified
until after the panel finishes its
product ratings. At one meeting, for
example, council members compared
pre-cooked, all-meat, and patties
with textured vegetable protein
added, and found they preferred the
patty with textured vegetable protein.
This type of information is also
helpful to the food suppliers who
work with the schools. "A sales
representative was just in to see me,"
Ms. Jackson explains. "He was un­happy
about the rating of his com­pany's
fruit juice. But it gave him
some feedback, too, which perhaps
can improve the product."
The composition of the food
council changes as new students drop
in on the morning meetings, but
attendance averages around 10
members. The food service director
feels the panel represents a fair cross
section of the students and provides
a forum for open discussion.
In the initial meetings of the food
council, the students were concerned
about the price increases on some
foods. Ms. Jackson was able to point
out that the school absorbed food
price increases for 2 or 3 months but
then had to pass them on to the
food and nutrition
students later in the school year.
"The council is a two-way thing,"
she says. "The students can voice
their gripes and offer suggestions for
improving the service, and I can
explain some of my problems in
giving them what they want."
Ms. jackson has found the students'
suggestions helpful, and has included
many of them in the menus and food
service operation at Castro Valley
and the other district high school.
The curriculum and philosophy of
both high schools are progressive and
innovative, and freedom of choice is
the central theme. The food service is
in open competition with other
eating places in the community since
lunch time is divided into two 50-
minute periods with open campus.
This freedom of choice is reflected
in the variety of food service avail­able
at the high schools. Diners may
choose a regular Type A meal or a
Type A "walk-away lunch" on a dis­posable
tray, which is particularly
popular during fair weather for out­door
eating. Food is also available
from the deli-bar snack bar or ala
carte counter which offers a choice of
ready-from-the-grill hamburgers or
hotdogs and all the trimmings.
The deli-bar started on a once a
week basis, but the positive response
may promote the service to a more
frequent schedule. The deli-bar offers
made-to-order sandwiches: combina­tions
of turkey, ham, luncheon meats,
Apri/1975
cheese, and other tasty sandwich
makings are available on a choice of
rolls or bread, baked in the school
bakery.
Ms. jackson and her staff keep a
watchful eye on all aspects of the
lunch program. "We like to see the
returns," the food service director
says, referring to the food remaining
when the trays are returned. "If the
kids aren't eating it, forget it. All I do,
all the cafeteria manager does, and
all the whole service does is for
nothing if it goes in the garbage can."
This policy of "checking returns"
was responsible for changing the
lunch program at the high school for
the mentally retarded. Ms. Jackson
found students threw away more
food when lunches were prepack­aged,
than when food was sent to the
school in bulk.
The junior high schools also receive
food in bulk for both the breakfast
and lunch programs. And, with the
exceptions of the deli-bar and snack
bar, the junior high students have
the same freedom of choice the high
school students enjoy.
"The seventh graders make some
poor food choices at first," Ms.
Jackson says, "but by the time they
advance to the next grade they
become more discriminating and
choose a better meal."
To help the children make wise
choices, Ms. Jackson has trained
cafeteria managers to provide basic
"I don't think
we're
hired to say,
'no, we
can't do it.'
We'll find a way.'/
instruction on nutrition and the
school lunch program. The managers
meet individually with different
classes, who then plan tne menu for
their school for a day. These lunches
are planned to meet Type A require­ments
as well as student preferences.
"We feel that if they get a chance
to do this every year, and the teacher
reinforces their knowledge, when the
students get to junior high school,
they will have learned how to make
intelligent choices," says Ms. jackson.
"Again, the emphasis is on choice in
our school district. So it's up to us to
give them good nutritional choices."
Declining school enrollment in
Castro Valley schools is the biggest
challenge at the moment. "We are
using different methods to serve our
customers," points out Ms. Jacksnn.
"The small schools are more expen­sive
to operate than larger ones, but
they are part of our school system."
Some small schools are operating
a "solo kitchen," but none have been
closed as yet. In the solo kitchen only
one food service worker handles the
entire meal, with some part time
student assistance at lunch time.
Trucks deliver the food prepackaged
or in bulk to the kitchens.
"I don't think we' re hired to say,
'no, we can't do it,' " says the food
service director. "We'll find a way."
"Whatever the method we have to
use, if that's the only way to get the
job done, we'll do it." "'k
7
CASHIER
TRAINING
TAKES.
TO THE
ROAD
By Melanie Watts
Food stamp 0/C Lonnie Johnson tells train­ees
how the food stamp program works.
Cashier-checker training programs
in Oklahoma City, Oklahoma, are
constantly moving students from the
classroom into the workforce, supply­ing
supermarkets and other retail
stores with qualified graduates.
But the Oklahoma Adult Center
for Vocational and Technical Educa­tion
moves its students in more ways
than one-ACVTE offers a cashier­checker
course that's located in a
mobile van.
The van, equipped with a class­room
and miniature grocery store,
travels around the city from one
grocery store parking lot to another
every 3 months.
At each new location the course is
publicized in grocery stores, news­papers
and on radio and television.
The 21/2 week course was designed
primarily to prepare people for gro­cery
work and includes such topics
as cash register operation, salesman­ship,
accuracy, behavior and the food
stamp program. The last subject is an
important one for grocery checkers
because food stamp customers spend
nearly $1 million each month in Okla­homa
City stores.
The food stamp program has oper­ated
in Oklahoma City since Novem­ber
1972. It is administered in Okla­homa
in cooperation with FNS by
the State's Institution, Social and Re­habilitative
Services Administration.
ACVTE director Bill Phillips began
the mobile cashier-checker course in
.1969 when he realized that students
in some parts of the city were having
difficulty making it to classes at the
center. The program includes stu­dents
from all parts of metropolitan
Oklahoma City, which is a 5,024
square mile area.
Mr. Phillips tested the mobile unit,
teaching the first few courses him­self.
And the response was so good,
the program became a permanent
part of the curriculum. In addition to
the Oklahoma City van, ACTVE oper­ates
a van that travels statewide and
another that covers the Tulsa area.
"Grocery store owners have been
very receptive to the program and
most generous in letting us use their
parking lots," explains Doris Brannon,
who has taught the Oklahoma City
course since 1971. Ms. Brannon spent
Lonnie johnson meets with ACVTE director Bill A former trainee works in a local store. many years as_ a grocery store owner Ms. Brannon shows two trainees how to work one 8
OKLAHOMA
STATE DEPARTMENT OF VOCATIONAL AND l£01N(Al fDIKA.
A
. CASHIER-CHECKER EDUCATION
MOBILE SCHOOL
Phiillips and teacher Doris Brannon at a trainins site.
of several operating cash registers in the mobile van.
and manager, and her students get
the full advantage of her experience.
In addition to teaching duties, Ms.
Brannon also contacts grocers to dis­cuss
placement of graduates and
determine which areas of town are in
need of checkers.
About 70 percent of Ms. Brannon's
students qualify for the supermarket
work, while the others are able to
work in smaller groceries and other
retail outlets.
"I am able to place every graduate
capable of supermarket work," says
Ms. Brannon.
"Most stores just won't hire people
as checkers unless they have the train­ing,"
she adds. "And I won't recom­mend
people unless they're quali­fied
."
To qualify for supermarket work,
the student must check 30 items, in­cluding
five "splits," and figure tax
mentally in 90 seconds. A split is an
item priced as a group but purchased
singularly. For example, a customer
buys two cans of green beans that
are priced three for $1.
Most of the students' time is spent
in the van's miniature store, which is
completely equipped with shelves of
priced groceries and four check-out
stands. They spend most of their time
working on practical problems, but
the course also includes theory taught
in a classroom and visits from out­side
specialists.
Lonnie Johnson, officer-in-charge
of the Oklahoma City FNS field of­fice,
is a guest lecturer at each class
discussion of the food stamp pro­gram.
He provides FNS fact sheets
and publications for each student and
keeps Ms. Brannon informed of pro­gram
changes.
"I include the program's history
and background in my discussion of
food stamps," Johnson explains. "This
gives the student a better idea why
the program exists, as well as what
the rules are."
And, according to one recent grad­uate,
Johnson's training certainly pays
off. "We have to help the new food
stamp customers learn to shop with
food stamps," says Lynda Taylor, now
a checker at an Oklahoma City gro­cery
store. "At first, they are not sure
what they can buy with stamps."
USDA regulations for the food
stamp program specify that partiCI­pants
can use stamps to buy only food
for human consumption. They cannot
use stamps to buy liquor, beer, cigar-
_ettes, soap, paper products, or other
nonfood items.
So checkers must know more than
how to just handle the stamps.
But in a recent class, a student
pointed out another way a checker
can help the food stamp customer.
"We are fn a position to correct the
misunderstandings other people have
about the program. We shouldn't do
or say anything to embarrass the
food stamp customer."
The 80-hour cashier-checker course
is open to anyone who is at least 16
years old and has basic math skills.
The course is funded by the U.S.
Department of Health, Education and
Welfare's Federal Disadvantaged
Funds, and tuition is free. Course
materials are $11.
Another cashier-checker course in
Oklahoma City is offered by Oppor­tunities
lndustralization Center, Inc.
The course, offered free to low-in­come
people, starts off with instruc­tion
in the basic skills, particularly
math and reading, and then moves
on to cashier-checker training.
During the SV2 week course, stu­dents
are tested in a variety of food
stamp situations at the cash register
and on paper. Students use token
groceries and "play" food stamps to
make change.
Lonnie Johnson also works with
Eunice Streeter, the course teacher,
keeping her aware of any changes in
the food stamp program.
"Food stamps are a big part of the
grocery business today," says Ms.
Streeter, "so these students need to
know all about the program."
Ms. Streeter's students must pass a
qualifying test similar to the one re­quired
of ACVTE trainees. And so
far the qualified Opportunities In­dustrial
Center graduates have had
no trouble finding jobs.
Future grocery checkers in Okla­homa
City, whether attending class
in a mobile van or in a regular class­room,
are learning all about the food
stamp program. And the results are
already showing up in the stores,
where managers report fewer mis­takes
in food stamp handling. *
9
Walter Colender :
Profile of a State
School Lunch
Director
By joe Dunphy
A motorcycle glides into the park­ing
lot at the State Department of
Education Building in Trenton, New
Jersey. The rider easily maneuvers
to a small space right near the en­trance
to the building.
And the workday begins for Wal­ter
Colender, director of the Bureau
of Food Programs.
From his offices in the two-story,
converted furniture store, Mr. Cal­ender
directs a staff of 18 profes­sionals
responsible for administering
lunch programs in 2,450 schools with
some 450,000 youngsters.
"I am blessed with a staff possess­ing
a wide range of personalities and
divergent viewpoints," said the 36-
year-old Trenton native. "But they're
generally unified and moving in the
same direction whenever school kids
and their feeding are involved."
10
The staff includes a nutrition co­ordinator
and field consultants, edu­cational
planners, equipment special­ists
and clerical support.
"They make my job look easy,"
Mr. Colender said.
But his staff is well aware of the
director's leadership role, as he in­volves
himself in all aspects of the
program from menu planning to
equipment design, financing and out­reach.
Mr. Colender considers accounta­bility
of funds the major responsi­bility
of the State agency operation.
In New jersey, some $45 million in
State and Federal funds were spent
last year in child nutrition programs.
The Bureau of Food Programs has
to make sure that funds are accu­rately
disbursed to participating
schools, on the basis of their claims,
the director explained.
" I believe we are doing a thorough
job in this area," he said.
With the passage of the State's
School Lunch Act last july, outreach
also became a top priority item on
Mr. Calender's list of daily activities.
The legislation mandated that a
school lunch program be provided
in schools in which 5 percent of the
pupils enrolled meet the eligibility
requirements for a free or reduced­price
lunch.
Mr. Colender and his staff have
been tirelessly assisting some 300
schools toward implementing the
lunch program as required by law.
In October, the agency held a state­wide
conference of no-program
schools that involved 125 school dis­tricts.
The State director used this
session to gather information on
equipment and space needs of the
schools represented.
"It may take . a longer period of
time to swing all schools in this
category into some form of lunch
program," he explained, "but I fee!
that once this large group enters, it
will tend to sweep a large majority
of the others along with them."
Mr. Colender said his staff works
out the details involved in assessing
school needs since his training is not
in food service. His training includes
degrees in health and education,
both earned at Pennsylvania State
University.
But in his 3 years as State director,
he has taken a number of courses
in food services management in
order to " stay on top of things" in
the industry and to find ways to
improve the State's program.
Mr. Colender suggested that one
way to get new schools into the pro­gram
might be to "break down"
school district lines in order to better
serve schools in adjacent districts
that need child feeding programs but
do not have facilities or money to
build them.
Another of the director's concerns
is food waste in school cafeterias.
" This is possibly a national dis­grace
and not just confined to New
jersey," he said.
Solutions to the problem of waste
are not easy, Mr. Calender admitted,
but he felt that schools could play
an important part in setting an ex­ample
for conservation.
"Perhaps, school food service per­sonnel
should take a long and stud­ied
look into their garbage cans to
find out what the kids don't want to
eat," he said.
And he noted that the lunch
program should be structured to
meet the needs of students.
"We need to educate our food serv­ice
personnel as to what kids want
to eat," he said. "This is particularly
important at the high school level."
Some schools in New Jersey, Mr.
Calender explained, have formed stu­dent
advisory committees that meet
with cafeteria supervisors to discuss
menu ideas and student preferences.
The committees provide a chance
for students to offer suggestions and
for food service personnel to explain
what they can and cannot do.
This kind of communication can
often improve the lunch program and
cut down on waste, the State school
lunch director pointed out.
Mr. Calender's desire to operate
his program efficiently and economi­cally
would seem to stem from his
personal life, judging from his mode
of transportation to work- his gas­saving
motorbike.
Right?
"Well, actually I'm a motorcycle
cornball," he explained. " And I can
get a better parking spot at the of­fice
than my boss." -k
food and nutrition
TYPE A DIET PLATES TRIM POUNDS
This is the second of a two-part series
on increasing high school participation
in Canyon del Oro, Arizona
By Benedicta Montoya
There are meat diets and no meat
diets, liquid diets and starvation
diets. To lose weight you can have
your jaws wired together, take some
newly discovered diet pill, or, as stu­dents
at Canyon del Oro High School
are being urged to do, eat a special
Type A lunch.
It's called a diet plate by Lois
Searer, school food service director
of the Amphitheater School District
in Tucson, Arizona. But to students
-dieters and non-dieters-it is an
attractive addition to the National
School Lunch Program that's shaped
to fit their needs and desires.
Since the Type A diet plate pro­gram
began, participation has ranged
from 50 to 90 students a day. For the
most part, Ms. Searer says kids with
weight problems are buying the
lunch. However, the growing clien­tele
includes school athletes, espe­cially
the wrestling team whose mem­bers
need to maintain a specific
weight for the sport.
"The school's coaches," says the
food service director, "are promoting
not only our diet plate but our regu­lar
lunch as well."
For some, dieting is a necessary
evil, but as Ms. Searer points out, it
doesn't have to be an ordeal. She
believes the secret to dieting is three
sensibly balanced meals a day which
include items from all four food
groups necessary for good health.
A parent looking at one of Ms.
Searer's Type A diet plates might
question its dieting value. "It sur­prises
some people to see bread on
the plate," she says. "What they
don't realize is that the bread and
cereal food group is necessary to
make the body function. This is es­pecially
true for growing, active
teenagers. And, of course, if we are
going to serve a diet plate in the
Apri/1975
schools, it must be a Type A diet
plate, and that means bread."
Elsie Morrison, cafeteria manager
at Canyon del Oro, runs a 1-week
menu cycle for her diet plate pro­gram
which she plans to increase to
a 2-week cycle. She begins with tuna
salad, green beans, a tomato slice,
bread and butter, fruit and milk. Then
she substitutes such entrees as: cot­tage
cheese, beef patties, surf pat­ties
made of tuna, and the most
popular plate, a taco salad. All the
lunches, Ms. Morrison explains, in­clude
four ounces of protein and
offer a choice of whole or skim milk.
Ms. Searer is pleased with the stu­dents'
acceptance of the diet meals.
The food service director says the
students are realizing that a com­plete
nutritious lunch can still be
low in calories. "Slowly but surely
we are educating these kids to proper
nutritional needs," she explains.
Nutrition education is not a job
that falls solely on the shoulders of
Ms. Searer and her staff. Rick Wilson,
Canyon del Oro High School prin­cipal,
is currently organizing a class
tentatively called "weight aware­ness,"
which will focus on the body's
nutritional needs and what it takes to
maintain a good weight. Mr. Wilson
plans to address the class on a weekly
basis and invite cafeteria manager
Ms. Morrison to speak on the role
the cafeteria and school lunch pro­gram
play in overall nutrition.
Ms. Searer feels that once the en­tire
program is operating-school
lunch plus nutrition education-stu­dents
will relate differently to the
cafeteria. "If we can get them to
realize that good nutrition is n~ces­sary
for their well being, our efforts
will have been successful."
Ms. Searer is pleased With the co­operation
she is receiving throughout
her district, and credits Mr. Wilson
with the "push" that began the diet
plate program. "We told him we
were thinking about offering a diet
plate lunch and he pushed us into
starting," she says. "We weren't quite
ready to begin but we did anyway."
Ms. Searer explains that her diet
luncheon was not a new idea but
grew out of a service Ms. Morrison
was providing to students with
weight problems. Before the pro­gram
began, 5 to 10 students a day
were placing orders with Ms. Morri­son
for diet plates.
"They would come in," Ms. Searer
says, "and explain that they were on
a diet. We provided a diet plate
which they would eat in the cafe­teria.
Other students would see it
and ask where they got it.
"We started getting so many or­ders
for diet plates we decided to
make them a part of our regular pro­gram,"
she explains. " It was real
good advance publicity."
Ms. Searer says that the teenagers
are not hesitant about going through
the special line to pick up a diet
plate. "I suspect that many of the
kids eating it don't have a weight
problem at all. We don't discourage
them. It's a good meal."
Ms. Searer sees her job as more
than just getting students to relate
positively to the cafeteria staff's ef­forts.
Next year she plans to explain
the school lunch program to school
staff and parents.
" Even though this is strictly a stu­dent
oriented program," the food
service director says, "we have found
it helpful to educate the faculty and
parents to what this program is all
about. In talking with faculty mem­bers,"
she says, "many were sur­prised,
for example, that we received
USDA reimbursement."
From September through Decem­ber
1974, daily participation in the
National School Lunch Program in­creased
by 500 students. Ms. Searer
and her staff are serving Type A
lunches to 50 percent of the district's
students. She credits this success to
the cooperation she has received
from faculty and school staff, who in
turn credit Ms. Searer and her staff
with innovation in meeting the needs
and desires of her customers. 'k
11
12
This index includes articles which appeared
in FOOD AND NUTRITION in ·1971 and
1972. The 1973-74 index will be included
in the the june 1975 issue.
A
Advisory Council Reports on Child Nutrition Programs ... . june 1972
American Red Cross
Communities Drive to Serve the Elderly ........• ... Dec. 1971
Arizona
Food Stamps Come to the Grand Canyon .. ..... . .. Dec. 1972
Meat and Potatoes and Tacos, Too .. .. ............. Dec. 1971
Navajos Bring Food Closer to H.>me ................ Aug. 1971
B
Break for the Lunch Bus .. . .. .. ... . ..... ... . .... . . ... . . Oct. 1971
c
California
Communities Drive to Serve the Elderly ............ Dec. 1971
It Takes More Than Food to Feed City Kids ......•.. Aug. 1972
Mission Rebels Sell Food Stamps ...............•... Aug. 1971
Celebrities Air Food Help Message .......••...•••...•. Feb. 1972
Challenges of Feeding Children . ..••. ...••... ••. ..••••. Oct. 1972
Child Care : Learning With Food-A Chance for Zellwood
Children ; Educare for Preschoolers •.••. .. ... .....•• • . Apr. 1972
CHILD NUTRITION
Advisory Council Reports on Child Nutrition
Programs ..................................•.... june 1972
Break for the Lunch Bus ... ........ .... ............ june 1971
Celebrities Air Food Help Message ... .. ............ Feb. 1972
Challenges of Feeding Children ..................... Oct. 1972
Child Care: Learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers ...... Apr. 1972
Cooperative Efforts Provide Key to Lunch Program .. Dec. 1972
Focusing on Feeding Kids ....... .................. june 1971
Food Facts Can be Fun ............................ june 1971
Food Service Director "Sells" Program .......•..... Aug. 1972
Food to Follow Through . .. .... ... . . ••........•... Oct. 1971
How Nutrition Relates to Learning ..............•... Dec. 1971
How the District Feeds Its Kids .. ... ..... ... ....... Oct. 1971
In the Wake of the Floods-Food Aids Thou·sands in
South Dakota-The Northeast Recovers from Agnes'
Wrath .•. .... •• .... .... .. •........ .... ... .... . . . Oct. 1972
It Takes More Than Food to Feed City Kids .......... Aug. 1972
Kids are Eating Airline Lunches ........•....... .... . Feb. 1972
Lunch in a One-Room Schoolhouse . .. . . .. ......... Oct. 1972
Meat and Potatoes and Tacos, Too ............•..... Dec. 1971
Nobody Knows Who Pays . .. ..... .......... ...... • june 1971
Open Campus-Kids Still Like School Lunches ... .• Aug. 1972
The Pre-Packed Lunch ...........................• Dec. 1972
Processing Contracts Mean More Bread .. .... ... ..• Dec. 1971
Rural Town Builds a Lunch Program . . ........ ...... Aug. 1972
Rutgers Conference: A Forum for Ideas •....•....... Oct. 1972
School Lunch Grows in Brooklyn ........ ..•...••. Aug. 1971
School Lunch Looks to the Future . ............ ..••. Oct. 1971
Sing a Song of Spinach ...........•............•.... Apr. 1972
Summer Feeding: East and West • .... •• .. •.•. .... . •. Feb. 1972
food and nutrition
Teenagers and Food-Their Eating Habits;
Writing Their Own Menus ............. . ...... . . Feb. 1972
Time to Eat in Jersey City 00 00 00 00 00 00 00 00 00 00 00 00 .Oct. 1972
Up-to-Date Food Methods Blend with Tradition .... Aug. 1972
What's New in Foods? ............................ Apr. 1972
You, Too, Can Start a Food Program ................ June 1971
Colorado
Food Facts Can be Fun 00 .......................... june 1972
Communities Drive to Serve the Elderly ..••............ Dec. 1971
Cooperative Efforts Provide Key to lunch Program ...... Dec. 1972
Cup-Can lunches
Reaching the Hard-to-Reach Schools ..... . ........ Aug. 1971
Up-to-Date Food Methods Blend with Tradition ..... Aug. 1972
D
Day Care Centers
Child Care: learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers ..... Apr. 1972
Happy Stopping Place ............................. Dec. 1972
Delaware
Communities Drive to Serve the Elderly .•......•... Dec. 1971
Disaster Feeding
Feeding Programs Aid Flood Victims ............... june 1972
Food Assistance Provides Direct Relief ... . ....... .. june 1971
In the Wake of the Floods-Food Aids Thousands in
South Dakota; The Northeast Recovers from Agnes'
Wrath •...••••.•.....•••.•...•••.•.....••••..... Oct. 1972
District of Columbia
How the District Feeds Its Kids •......••• .... .... .. Oct. 1971
Partners in Outreach ..••••..•.•••...•..•••....•.•. june 1971
Drive to Serve
Communities Drive to Serve the Elderly ............ Dec. 1971
Drive to Serve Comes to Attleboro •......•......... Aug. 1972
E
Education
Child Care: learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers ..... Apr. 1972
Elderly learn to Cook ............................ . Aug. 1972
Food Facts Can Be Fun ............................ june 1972
Food for Killi Island ............................... Apr. 1972
Food to Follow Through .... 00 .. 00 00 ............... Oct. 1971
How Nutrition Relates to learning ............ .... . Dec. 1971
Meat and Potatoes and Tacos, Too ................. Dec. 1971
Missouri's Volunteers Against Hunger .............•. Apr. 1972
OIC Masters Nutrition Education .................. Dec. 1972
Partners in Outreach ..... . ..... .... .. .. ..... . ...... Oct. 1971
Sing a Song of Spinach ............................. Apr. 1972
Teenagers and Food-Their Eating Habits;
Writing Their Own Menus ........... .. .......... Feb. 1972
Elderly
Communities Drive to Serve the Elderly ............ Dec. 1971
Drive to Serve Comes to Attleboro ...•............. Aug. 1972
Elderly learn to Cook . ............................ Aug. 1972
Meals on Wheels; Not Just Tea and Sympathy .....•.. june 1972
Engineered Foods
F
Focusing on Feeding Kids .•..•..••......•...•..•.. june 1971
What's New in Foods? .....•....•......•....•...... Apr. 1972
Feeding Programs Aid Flood Victims ..•.....•...•...•.. june 1972
Fighting Hunger in the Wilderness .••••......•... .. •••. Dec. 1972
Apri/1975
Florida
Child Care: learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers .... . Apr. 1972
Focusing on Feeding Kids ..... . ........... . ... .... . .. .. june 1971
Food and Nutrition Service
The Goal: A Nutritious Diet for All Americans •..... june 1971
Food Assistance Provides Direct Relief .... ... .......... june 1971
Food Assistance Starts a Chain Reaction ............... . june 1971
FOOD DISTRIBUTION
Communities Drive to Serve the Elderly .......... . . Dec. 1971
Drive to Serve Comes to Attleboro ................. Aug. 1972
Feeding Programs Aid Flood Victims ............... june 1972
Fighting Hunger in the Wilderness .•............... Dec. 1972
Food Assistance Provides Direct Relief ............. june 1971
Food Assistance Starts a Chain Reaction ............. june 1971
Food for Killi Island ............ 00 ................. Apr. 1972
Food Returns to the Farmland ................ . .... Dec. 1972
Going Marketing for Donated Foods (Self-Service) .... Feb. 1972
Happy Stopping Place
(Day Care for Migrant Children) ................. Dec. 1972
In the Wake of the Floods-Food Aids Thousands in
South Dakota; The Northeast Recovers from Agnes'
Wrath ................................. . ... . .... Oct. 1972
Missouri's Volunteers Against Hunger .............. Apr. 1972
Navajos Bring Food Closer to Home ................ june 1971
New label look for Donated Foods ....... ... ..... Oct. 1972
Processing Contracts Mean More Bread . . ........... Dec. 1971
Studies of Food Programs in Bedford and Huntingdon
Counties, Pa. . ......... . .......... . ......... ... Dec. 1972
Time to Eat in jersey City 00 .... 00 00 .......... 00 ... Oct. 1972
Food Facts Can Be Fun .............................. • June 1972
Food for Killi Island ........................... 00 ••••• Apr. 1972
Food Returns to the Farmland .......... 00 .............. Dec. 1972
Food Service Director Sells Program ..............•.••.. Aug. 1972
Food Stamp Changes Go Into Effect ..........•......... Oct. 1971
Food to Follow Through ..... 00 ......................... Oct. 1971
FOOD STAMPS
Celebrities Air Food Help Message .............•.. Feb. 1972
Feeding Programs Aid Flood Victims ... . .. . ........ June 1972
Food Stamp Changes Go Into Effect .... . ........... Oct. 1971
Food Stamps Come to the Grand Canyon .... • ...... . Dec. 1972
Food Stamps Meet an Immediate Need ............ june 1971
Grocers Help Make Food Stamps Work ............. Aug. 1972
How Food Stamp Mail Issuance Works ............ june 1972
In the Wake of the Floods-Food Aids Thousands in
South Dakota; The Northeast Recovers from Agnes'
Wrath ..... 00.00. 00 ..... . .... .. ... .. ............ Oct. 1972
Mailing Accelerates Food Stamp Benefits . ......... june 1971
Meals on Wheels; Not just Tea and Sympathy . ..... june 1972
Mission Rebels Sell Food Stamps ............ . . . ... Aug. 1971
OIC Masters Nutrition Education . .. . ... . .......... Dec. 1972
Post Offices Sell Food Stamps . .................... June 1972
Reaching Out With Food Stamps ..........•...••... june 1971
Some Are Too Proud .............. . ............... Aug. 1971
Studies Made of Food Programs in Bedford and
Huntingdon Counties, Pa ................ . ....... Dec. 1972
You, Too, Can Start a Food Program ............... june 1971
Free and Reduced-Price lunches
Nobody Knows Who Pays .........•...........•... june 1971
G
Georgia
Grocers Help Make Food Stamps Work ............. Aug. 1972
OIC Masters Nutrition Education . .... . ............. Dec. 1972
Goal: A Nutritious Diet for All Americans ............. june 1971
Going Marketing for Donated Foods .•.............•.. Feb. 1972
Grocers Help Make Food Stamps Work ......•••.....•.. Aug. 1972
13
H
Happy Stopping Place . ..... .. ... .. ..... .. ........... . . Dec. 1972
Hardin, Clifford
The Goal: A Nutritious Diet for All Americans ... . . . june 1971
How Food Stamp Mail Issuance Works . .. • . • . .• ...... . .. june 1972
How Nutrition Relates to Learning .. • ... .• •.. • ..... • ... Dec. 1971
How the District Feeds Its Kids .... .. ............ .. ... , Oct. 1971
In the Wake of the Floods-Food Aids Thousands in
South Dakota; The Northeast Recovers from Agnes'
Wrath ..... .. ... . ....... . .. ... .. . ... . ... . ... . ... . ... Oct. 1972
Indians
Food Stamps Come to the Grand Canyon . .. .... .. . . Dec. 1972
Up-to-Date Food Methods Blend with Tradition • •. Aug. 1972
Teenagers and Food-Their Eating Habits;
Writing Their Own Menus .. . .. ..... ... .. .. ... ... Feb. 1972
Navajos Bring Food Closer to Home . ... .. . ... . .... Aug. 1971
Institutions
Food Assistance Provides Direct Relief . .. ....•. .. . . june 1971
It Takes More Than Food to Feed City Kids . .. ... ... . .. Aug. 1972
K
Kentucky
Communities Drive to Serve the Elderly . . . ..... . .. . Dec. 1971
Kids are Eating Airline Lunches .... .. ........ .. .... .. . .. Feb. 1972
Killi Island
Food for Killi Island .. .. .. ............... .. ... . .... Apr. 1972
L
Legislation
Focusing on Feeding Kids (P.L. 91 -248) ... ..•.. ...... june 1971
Food Stamp Changes Go Into Effect (P.L. 91-671) . . . . Oct. 1971
Leverton, Ruth
How Nutrition Relates to Learning .. .. . . . . . ... .. ... Dec. 1971
Lunch in a One-Room Schoolhouse •••.••••••. • ••. • ••• Oct. 1972
M
Mailing Accelerates Food Stamp Benefits .... . . . .. . .... . . june 1971
Massachusetts
Drive to Serve Comes to Attleboro . . . .. ....... . . .. Aug. 1972
Meals on Wheels : Not Just Tea and Sympathy .. ... .. ... june 1972
Meat and Potatoes and Tacos, Too . .. .. .. . . . .. .. . .... . Dec. 1971
Michigan
Fighting Hunger in the Wilderness .. .. .. .. .. ... . .. . Dec. 1972
Food Facts Can Be Fun .. .. .. .. .... .. .. .... .... ... . june 1972
Migrants
Child Care : Learning wi th Food-A Chance for
Zellwood Children ; Educare for Preschoolers . .. .. Apr. 1972
Minnesota
Child Care : Learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers .. . .. Apr. 1972
14
Mission Rebels Sell Food Stamps .. • ...... •• .•.. ••.. ... Aug. 1971
Missouri
Communities Drive to Serve the Elderly . . . .. .. . .... Dec. 1971
Food Assistance Starts a Chain Reaction .. . . .. . .. .. . . June 1971
Missouri's Volunteers Against Hunger ... ..• . . .... . Apr. 1972
Montana
A Rural Town Builds a Lunch Program •.... .• .•. . . Aug. 1972
N
National Advisory Council on Child Nutrition
Advisory Council Reports on Child Nutrition
Programs .... .. .. .. . . ... . .. ... ..•..... . .. .. .... june 1972
Navajos Bring Food Closer to Home .. ... .. ... . . . .... .• Aug. 1971
New Jersey
Time to Eat in Jersey City . .. .. .... .. .. .......... .. Oct. 1972
New Label Look .. .. .. .. .. .. ..... .. .. .... .. ......... . Oct. 1972
New Mexico
Up-to-Date Food Methods Blend with Tradition •. .. Aug. 1972
New York
Reaching Out With Food Stamps . ... .. . . .. . . . . . .. . . June 1971
School Lunch Grows in Brooklyn .. . . . ..... . .... ... Aug. 1971
Summer Feed ing: East and West . .. . . . . .. ... .... . .. . Feb. 1972
Teenagers and Food-Their Eating Habits;
Writing Their Own Menus .. . ....... .. .. .... .... . Feb. 1972
Nobody Knows Who Pays (School Lunchl • •• •••.•• •• •• • june 1971
Nonfood Assistance
Child Care : Learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers . • . .. Apr. 1972
Cooperative Efforts Provide Key to Lunch Program .. Dec. 1972
Focusing on Feeding Kids .. .. .. . ... . ... ... .. ... . . . june 1971
North Carolina
Food Stamps Meet an Immediate Need . . . . •. ... .... june 1971
Nutrition Education (see Education)
Nutrition and Technical Services
What's New in Foods? . ...... . . ..• .... ••.. . . . ... ... Apr. 1972
0
OIC Masters Nutrition Educatio.n .. ...... .. .. .. ...... .. Dec. 1972
Oklahoma
Elderly Learn to Cook ... .. . .. ........... .. .... .. .. Aug. 1972
Food Service Director Sells School Lunch .. . .... . .. . Aug. 1972
Nobody Knows Who Pays (School Lunch) • ••.• •• • •• June 1971
Open Campus-Kids Still Like School Lunches . .. ..•... Aug. 1972
Oregon
Happy Stopping Place .. ... .. ... .. . ..... .. ... .. ... Dec. 1972
p
Partners in Outreach ..... .. .... .. .. .... .... .... ...... Oct. 1971
Pennsylvania
Food to Follow Through (School Lunch) . .. ..•.. ... • Oct. 1971
Pre-Packed Lunch .. . . ...... ... .. . .. .. ... . .... . .. . Dec. 1972
Processing Contracts Mean More Bread . . .. ...... .•. Dec. 1971
Studies Made of Food Programs in Bedford
and Huntingdon Counties .. .. ... .... . .. ..... .... Dec. 1972
Post Offices Sell Food Stamps ....... .. ...... ..... .. .... June 1972
food and nutrition
Pre-Packed Lunch •••..•..•• •• •.•.••••.•••••.••••••...• Dec. 1972
Processing Contracts Mean More Bread .... •. ........... Dec. 1971
Public Assistance Withholding
Mailing Accelerates Food Stamp Benefits .. ... . .... .. june 1971
R
Reaching Out with Food Stamps ....• • . • .. . .. . .•.... •. . June 1971
Reaching the Hard-to-Reach Schools ...... •• ...... •.... Aug. 1971
Rural Town Builds a Lunch Program • . . .. . .. • . . . .. ... . . Aug. 1972
Rutgers Conference : A Forum for Ideas (Child Nutrition) .Oct. 1972
s
Satellite Feeding
Focusing on Feeding Kids .... . ..... .• .......... . .. June 1971
Food to Follow Through .. . .. . .... ... ... ... .... . . . . Oct. 1971
How the District Feeds Its Kids •.. . . ..... . . . ...... . Oct. 1971
Pre-Packed Lunch .. . ......... . . ... .......... .. . . .. Dec. 1972
School Breakfast
Focusing on Feeding Kids . .. . ... . . . . .. •. . . . . .. .. . . june 1971
School Lunch (see Child Nutrition)
School Lunch Grows in Brooklyn . ....... • ... •••. ...... Aug. 1971
School Lunch Looks to the Future . •• • •. ........• ••• •.. Oct. 1971
Sing a Song of Spinach ...................... .. ....... Apr. 1972
Some Are Too Proud . • .•• • • •• ...........•.•. . ... . ... • Aug. 1971
Special Food Service Program for Children
Child Care : Learning with Food-A Chance for
Zellwood Children; Educare for Preschoolers •. .. . Apr. 1972
Focusing on Feeding Kids ... • ....... . . •. .......... june 1971
Happy Stopping Place ......... .. ..... ..... ........ Dec. 1972
Summer Feeding: East and West ....... ••• . . ...• . . Feb. 1972
Time to Eat in Jersey City .... .. ................... Oct. 1972
Staff Members Win Honors . . .. ... .......... . ....... . ... June 1971
Studies Made of Food Programs in Bedford
and Huntingdon Counties, Pa. . .. . .. •• ... . .• .• • • •... Dec. 1972
Summer Feeding: East and West ........... ..... ....... Feb. 1972
T
Teenagers and Food-Their Eating Habits;
Writing Their Own Menus .. .. ........ . ... . .. .. . .... Feb. 1972
Ten Thousand Came to Breakfast ... . .......•. . • . .•.... Aug. 1971
Texas
Break for the Lunch Bus ..... . .............. .. ..... Oct. 1971
Communities Drive to Serve the Elderly .. .. .. .. ... . Dec. 1971
Cooperative Efforts Provide Key to Lunch Program . . Dec. 1972
Pre-Packed Lunch . . .. .•. .. .•.. ............. . .. •. . Dec. 1972
Sing a Song of Spinach .. ...... ................ .. .. . Apr. 1972
Time to Eat in Jersey City .......... .... .... . ......... Oct. 1972
u
Up-to-Date Food Methods Blend with Tradition . . ..•• . . Aug. 1972
Apri/1975
v
Volunteers
Communities Drive to Serve the Elderly ..• • .....• •. Dec. 1971
Missouri's Volunteers Against Hunger .....•..... . . Apr. 1972
You, Too, Can Start a Food Program •.....•••••.•. June 1971
w
Washington, State of
Mailing Accelerates Food Stamp Benefits .....•..... June 1971
Summer Feeding: East and West ....... • .. . ... . .. • .. Feb. 1972
West Virginia
Feeding Programs Aid Flood Victims ..••..... • ••.. june 1972
How Food Stamp Mail Issuance Works ... . .... .•• .. june 1972
What's New in Foods? . ............... . . . ...... . . . .... Apr. 1972
Wisconsin
Food Returns to the Farmland ........... . ......... Dec. 1972
y
You, Too, Can Start a Food Program .... .. . . ... .... ... June 1971
15
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! Food Stamp Shopping Tips
IJ No. Carolina's Food Stamp Hotline
I Sisters Specialize in School Lunch
I Lunch at Castro Valley
I Cashier Training Takes to the Road
II Profile of a School Lunch Director
II Type A Diet Plates
I! 1971-1972 Index