Food & Nutrition [Volume 12, Number 3]

              June1982 Volume 12 Number 3
FOOD
LIT I
Prlo~r.fi'f'{ 0~ HE
LIBR!\RY
Volu11fe~¥s Help With
Che:~~~~Potstribution
Dairymen in Nevada. Truckers in California. Eagle Scouts
in Massachusetts. Church groups in New Jersey. These
and thousands of other volunteers across the country
have helped with the nationwide effort to get USDA­donated
cheese to the needy. Page 4
Food Banks Offer
Valuable Service
Ever wonder what a food bank is and how it works? In
this article, you'll find information on how food banks col­lect,
transport, and distribute food. You'll also find infor­mation
on a USDA project to test the feasibility of provid­ing
USDA-donated foods to food banks for emergency
distribution to needy people. Page 2
Elelllentary Schools
Give Kids More
Lunch Choice
Elementary schools can now use a marketing tool that's
been available to junior high and high schools for some
time. The offer versus serve plan gives kids more choice
and, studies show, that means they eat more and waste
less. Page 9
FOOD BANKS
Afruit juice producer from the
South cannot sell hundreds
of gallons of grapefruit juice
because the juice has lost its bright
yellow color during processing. A
bakery in the North has baked too
many English muffins. A Midwest
farmer has acres of tomatoes spoil­ing
in the field, and a box car loaded
with watermelons has derailed, bruis­ing
the fruit. If it were not for food
banks, most of this unsaleable food
would be destroyed. Instead, it is
given to the needy.
2
A nonprofit
clearinghouse
A food bank is a nonprofit clear­inghouse
that collects, stores and
redistributes food to charitable
organizations and nonprofit com­munity
agencies. The food comes
from producers, wholesalers, retail­ers,
grocery chains, and individual
stores that find themselves with
items that are useable but cannot be
sold for a variety of reasons.
Cans may be mislabeled; pack­ages
may be underweight; fruits and
vegetables may be too large or too
small for standard packing; or there
may simply be production overruns
At the Community Food Bank in Raleigh,
North Carolina, warehouse manager John
Wilson helps community workers Teresa
Bullard and Shi rley Locklear select food for
needy families in Robeson County .
of particular foods. Sometimes food
must be removed from a store's
shelves because it cannot be sold
before its "pull date."
Some food banks have "gleaning"
programs. Food is gleaned by volun­teers
who go into the fields, canner­ies,
orchards and packing houses to
collect food that is slightly bruised
or in danger of being plowed under.
Monetary support for food banks
comes from individual contributions,
gifts from local foundations, organi­zations,
and clubs, or from a han­dling
fee charged to community
agencies for banks' services. Mainte­nance
costs are kept at a minimum
by using volunteer help and donated
buildings, refrigeration, vehicles,
and printing.
Services benefit
charities and donors
Some food banks form networks.
A network is made up of food banks
from various parts of the country
that agree to help each other by
sharing information about the avail­ability
of surplus food in their area.
Food banks that join networks have
access to surplus food nationwide.
The largest network is Second
Harvest in Phoenix, Arizona. It was
started in 1967 and has grown into a
nationwide network of 40 food
banks.
The services provided by food
banks benefit both charity organiza­tions
and food donors. Instead of
individual agencies soliciting food
from local businesses, one central
agency, the food bank, solicits for
them. The charities have access to
all the surplus food that can be
obtained by the bank, which ensures
a wide variety of nutritious food
from which to choose.
"The food bank helps us very
much," says Bob Hernandes, social
Food and Nutrition
"It was just before a holiday when we
received a call from a local bakery telling us
they had baked too many English muffins. We
alerted the community food pantries, and
every needy family had English muffins for the
holiday. ''
Greater Cleveland Food Bank
service director for the Association
House of Chicago, whose organiza­tion
gets food from the Greater Chi­cago
Food Depository Food Bank.
"We depend on private donations
of money and food to support our
agency," he says, "and when these
don't come through, we have to
depend on the food bank. Our food
pantry distributes between 2,000
and 2,500 food boxes per year. The
families we help have very low
incomes and really need the food."
By giving the surplus food to the
food banks, the donor is assured
that the products will feed many
hungry people. A spokesperson for
a large Chicago food processor says
her company, like other food proc­essors,
has surplus foods to dispose
of from time to time.
"We've found food banks to be a
good source to dispose of our sur­pluses,"
she says. "Last year we
gave 6 million pounds of food to 18
of the Second Harvest food banks.
The company made one phone call
to inform the network of what and
how much food was available." The
network then got this information to
all member food banks.
Banks arrange
transportation
Once food banks are alerted
about available surplus food, ar­rangements
are made for the food to
be delivered to the local food banks'
warehouses. For example, when
Pam Bennett, director of the Glean­ers
Food Bank of Indianapolis, was
informed about surplus grapefruit
juice in Florida, she began making
phone calls to trucking companies.
"We got four semi-trailers of the
juice for our food bank," she says.
"However, other food banks
received as many as 12 to 15 semi­trailer
loads. How much a food bank
orders from a donor depends on
how much money is available to pay
for the transportation fees. Some­times
trucking firms transport
donated food for a reduced rate or
for free."
June 1982
Storage is rarely a problem
because the turnaround is fast. Food
banks can usually take any amount
of food available to them. A volun­teer
worker for the Greater Cleve­land
Food Bank in Cleveland, Ohio,
says, "It was just before a holiday
when we received a call from a local
bakery telling us they had baked too
many English muffins. We alerted
the community food pantries, and
every needy family had English muf­fins
for the holiday."
On another occasion, said the
volunteer, "We received a donation
of a ton of surplus piroghi {dump­lings
stuffed with vegetables, such
as cabbage, or meat) from a local
distributor of Polish food."
Tax credits offer an incentive for a
business to make donations to food
banks. The Tax Reform Act of 1976
allows donors to deduct from their
taxes the cost of producing an item
plus 50 percent of the difference
between its cost and the normal sale
price. This legislation has been
instrumental in the success of food
banks throughout the country.
North Carolina has three food
banks currently operating in the
state. The Community Food Bank in
Raleigh presently provides food to
more than 90 outlets, including
senior citizens programs, halfway
houses, churches and other service
organizations.
According to Barbara Oates,
director of the Community Food
Bank, a "Good Samaritan" bill
passed by the North Carolina state
legislature has been a big help to
food banks. The law absolves indi­viduals
or businesses who make
donations to food banks from liabil­ity
for the food's safety.
Instead, the food banks assume
responsibility for safety and sanita­tion.
Any questionable foods are
discarded or contributed to farmers
for animal food and other uses. The
North Carolina Department of Agri­culture,
as well as the health
department, regularly inspects all
food banks to ensure their com­pliance
with sanitation standards.
Demonstration
project underway
The U.S. Department of Agricul­ture's
Food and Nutrition Service
(FNS) is currently conducting a
demonstration project to test the
feasibility of providing USDA­donated
foods to food banks for
emergency distribution to needy
people.
The food bank project, which
began in November 1981 and con­tinues
through 1983, is authorized
by the Agricultural Act of 1980.
Under the project, USDA provides
nonfat dry milk, butter and proc­essed
American cheese to selected
sites. These items supplement food
obtained by the food banks from
other sources.
Food banks were considered for
participation in the demonstration if
they had provided emergency food
distribution since March 1980.
USDA selected three sites: Gleaners
Food Bank of Indianapolis, Indiana;
The Food Bank of Santa Clara
County, Santa Clara, California; and
the Hunger Action Coalition Pitts­burgh
Community Food Bank, Pitts­burgh,
Pennsylvania. Each partici­pating
food bank was required to
develop accountability, distribution,
and monitoring guidelines for its
project.*
The Food and Nutrition Service
will report to Congress by January
1984 on the effectiveness of the proj­ect
and the feasibility of distributing
surplus foods through food banks.
For more information, write:
Joseph Shepherd
Director, Food Distribution
Food and Nutrition Service
U.S. Department of Agriculture
Alexandria, Virginia 22302
*Four additional sites will begin projects
this summer.
article by Eunice Bowman
and Brenda Schuler
photos by Warren Uzzle
3
Volunteers Help With
Cheese Distribution
When state and local
governments asked for
community help in getting
USDA surplus cheese' to the needy
last winter, the response was enor­mous.
More than 10,000 volunteers
turned out in Indiana alone. Business
men and women throughout the
country came forward with trucks and
drivers to transport the cheese and
facilities to store it. In many areas,
food banks and other nonprofit
organizations took charge of the ac­tual
distribution, putting in hundreds
of hours to make sure the cheese
got to those who needed it.
As we see in the examples below,
many of these efforts took place dur­ing
some of the worst winter
weather in recent memory, yet peo­ple
of all ages came out to lend a
hand.
Began in
December
The special cheese distribution
began December 22 when President
Reagan issued orders to release at
least 30 million pounds of process ·
American cheese from U.S. Depart­ment
of Agriculture warehouses.
The cheese was part of an especially ·
large government surplus that if not
used, government officials worried,
might go to waste.
USDA buys cheese on a regular
basis through the dairy price sup­port
system, which is designed to
prevent extreme fluctuations in milk
prices. The cheese is used by agen­cies
participating in USDA's child
nutrition and food distribution
programs-schools, child care cen­ters,
charitable organizations, insti­tutions
for the mentally or physically
handicapped, and meal services for
the elderly. Some also goes to
needy families on Indian reserva­tions,
and to hospitals, prisons, and
the military.
4
Last year, even with USDA urging
greater use by these agencies,
cheese surpluses continued to grow.
In December, close to 600 million
pounds of cheese were stored in
warehouses throughout the country.
To make the cheese available to
those who needed it most, USDA
offered the cheese to states that
were willing to distribute it at no
cost to needy persons. Each state
was responsible for setting up its
own distribution system and for
determining who would be eligible.
Many states began distributing the
cheese right away. By February, 16
states and the District of Columbia
had begun distribution and most of
the remaining states had placed
orders with USDA's Food and Nutri­tion
Service, the agency coordinat­ing
the effort nationally. Because of
this response, the federal govern­ment
made an additional190 million
pounds of cheese available and gave
states until December 31 to place
orders. Some states choose to dis­tribute
their allotments all at once,
while others continue the distribu­tion
over several months.
In time for
the holidays
Nevada and California were
among the first states to actually put
cheese into the hands of needy
people. Both states delivered thou­sands
of pounds within days of its
release and before Christmas.
In Nevada, where the problem was
finding ways to deliver the cheese to
isolated rural towns such as Battle
Mountain, Ruth, and Pahrump, state
officials turned to local dairy dis­tributors
for help.
Five dairy distributors that had
existing runs to these rural areas
volunteered the use of their drivers
and refrigerated trucks to get the
cheese delivered. This meant extra
deliveries and, in some cases, dri­vers
working late on Christmas eve.
The dairymen glady helped even
though they were, in a sense, com­peting
with themselves by distribut-ing
the free cheese. "It's an example
of people doing something for the
well-being of the state," says Bill
Smith of the Nevada Dairy
Commission.
In just over 24 hours, Nevada state
officials and the dairy people were
able to distribute 33,000 pounds of
the surplus cheese to over 6,000
households.
"Without the help of the dairy
people we couldn't possibly have
delivered the cheese before Christ­mas,"
says Debra Meizel, one of the
state officials responsible for coor­dinating
the cheese distribution.
California
asks for help
In California, as in Nevada, the
distances to be covered were
great-the state measures 770 miles
from end to end. In addition, the
amount of cheese to be distributed
was huge.
News of the distribution generated
a great deal of public interest. "Our
phones started ringing and kept
ringing for days," says Janet
Hughes of the California Depart­ment
of Food and Agriculture.
While state officials welcomed the
interest, the calls presented some
logistical problems for staffers try­ing
to get the distribution underway.
"All our lines were taken by incom­ing
calls," says Hughes. "We had
trouble making phone calls out. It
was amazing."
The first task facing California
officials was to arrange to move the
cheese from USDA warehouses to
the 22 food banks that coordinated
distribution to local community
groups. A press release calling for
volunteer truckers capable of haul­ing
33,000-pound loads netted 34
volunteers.
The volunteers ranged from large
companies like Coca-Cola and
Clorox, who donated the services of
their trucks and drivers, to inde-
Food and Nutrition
''One town in our state declared it 'Cheese
Day.' Members of the Kiwanis Club, the Lions
Club, the Volunteer Fire Department, and local
churches worked all day to get the cheese to
the needy in that community. ''
Jean Merritt, Indiana Commission
on Aging and Community Services
pendent truckers who did the driv­ing
themselves.
"We felt good about being able to
get involved in something like this,"
says Steve Shields of Clorox, "espe­cially
since we could help in Oak­land
where our company is based. If
we are going to be part of a commu­nity
in a business sense we want to
be part of it in a social sense also."
Duke Camblin of Camblin Steel
volunteered to haul 100,000 pounds
of cheese. "Every one of our people
involved had a good time," he says.
"Christmas was an especially good
time for this to have happened. One
of our drivers even put a wreath on
the front of his truck."
One of the volunteer drivers had a
harder time than some of the others,
as the following story shows. But
June 1982
even with a series of mix-ups and
mishaps, his company's eagerness
to help was unshaken.
Jeff Jacobs of the California
Department of Food and Agriculture
explains: "The driver started out run­ning
4 hours behind schedule
because his trailer had to be re­moved
from a flooded parking lot.
Then, when he got to the USDA
warehouse, he didn't have the cor­rect
size pallets so 33,000 pounds of
cheese had to be loaded by hand.
"When the driver finally was able
to begin his journey back to South­ern
California, he was pulled over at
a weigh station by the California
highway patrol. They discovered
that even though his overall weight
FUUIJ
LITIO
The Contra Costa Food Coalition is one of
several food banks in California coordinating
distribution to local community groups, in­cluding
agencies serving the elderly.
was okay, he was overweight on one
axle. This meant he couldn't con­tinue
his trip and was liable for a
$1,000 fine.
"With the help of the highway
patrol he was able to find a dairy
distributor who wquld help him
unload and store 5,000 pounds of
the cheese so he could continue on
his way.
"Well," continues Jacobs, "to give
you an idea of the commitment of
the people who helped us out-even
after all these problems the driver's
boss, Tom Hess, called us and said,
'When can we get another load?' "
(Soon after, a judge dismissed the
5
"We f elt good about being able to get in­volved
in something like this, esp ecially since
we could help in Oakland where our company
is based. If we are going to be part of a com­munity
in a business sense we want to be part
of it in a social sense also. ''
Steve Sh ields, Clorox
$1,000 overweight fine against
Roadway Construction.)
Nevada and California .were not
the only states to get help from local
businesses. The list is almost end­less.
In Oregon, companies like
McCracken Storage and Follett's
Meat Packing donated refrigerated
storage space. Valdez Transferring
in Yuma, Arizona, provided shipping
for nearly 10,000 pounds of cheese.
Olsen's Market in the small town of
Welton , Arizona, provided storage
until the town could hand out the
cheese to needy people.
Working on
distribution
While private companies were
important in the initial stages of the
cheese distribution, especially in the
areas of shipping and storage, food
banks, community agencies and
individual volunteers played the
most important role in the actual
distribution.
"One town in our state declared it
'Cheese Day,' "says Jean Merritt,
executive director for the Indiana
Commission on Aging and Com­munity
Services. "Members of the
Kiwanis Club, the Lions Club, the
Volunteer Fire Department, and
local churches worked all day to get
the cheese to the needy in that
community."
Before setting up the state's dis­tribution
system, Jean Merritt ana­lyzed
news stories from other areas
to learn about states' experiences. "I
found things such as long lines, not
enough distribution sites, and
delays in getting the cheese into the
community. We tried to avoid these
mistakes,'' she says.
State officials targeted the distri­bution
to two groups-low-income
families and the needy elderly-and
A California man loads his van with cheese he
will deliver to needy families. Such services
were volunteered by thousands of people
throughout the country .
6
they set the following goals: to
complete the distribution within 2
days once it began; to involve as
many already existing community
sites as possible; and to solicit
volunteers from the community.
They arranged to have all the
cheese delivered to the state from
federally contracted warehouses on
the same day. Two correctional
institutions, one prison, two state
hospitals, and two commercial
warehouses-all already being used
by the state for storage of com­modities-
served as the central
locations to receive the cheese. The
amount delivered to each site was
determined by the number of needy
people living in the area.
Twelve hundred district commu­nity
agencies, such as the Salvation
Army, the Community Action
Agency, and the Red Cross, helped
with delivery to local distribution
sites. Each had a specific time to go
to the warehouse in their area, pick
up the cheese, and take it back to
local churches, food pantries, and
self-help centers for distribution to
low-income families.
Helping with deliveries to the
elderly were nutritionists from the
state's 415 nutrition offices for the
elderly. The nutritionists and their
staffs personally delivered the
cheese to elderly people living in
highrise apartment buildings.
Elderly people living in their own
homes were able to get their free
cheese at senior citizens' centers
where they eat during the week.
Despite a severe snowstorm, the
48-hour goal was met in most parts
of the state. In cities where the snow
storm hit the hardest, it took 2 extra
days. "Cars, trucks, and people on
foot were stuck in the snow trying to
get the cheese out," Merritt says.
The turnout of volunteers and
cooperation of existing community
organizations allowed the state to
meet the other goals and accom­plish
the project for very little mon­ey.
"The cheese distribution was a
very challenging project," says Mer­ritt,
"but well worth all the work."
Labor unions
help in Iowa
In Iowa, labor union volunteers
played an important role. In Water­loo,
where the Hawkeye Valley Area
on Aging coordinated the effort, two
of the main distribution centers were
the union halls of United Auto
Workers Local 838 and the United
Food and Commercial Workers
Local 46. Volunteers from the
Teamsters Local 844, the Iowa Pro­gressive
Coalition, and the Iowa
Labor Coalition also helped trans­port,
distribute and deliver the
cheese in the 1 0-cou nty area.
Chris Harshbarger, who directs
the Hawkeye Valley Area Agency on
Aging, calls the cheese distribution
project an unqualified success, even
though it occurred during Iowa's
worst blizzard in 80 years.
"In fact," he says, "the volunteer
effort may have been stronger due
to the poor weather." People helped
each other dig out their vehicles and
get them running. When only four­wheel-
drive vehicles could get
through, volunteers came forward to
keep the cheese moving.
Food and Nutrition
Harshbarger strongly advocates a
1-day "blitz" distribution system.
"It's labor intensive," he says, "but
there's less confusion."
Such an operation requires a
corps of ready volunteers, a thor­ough
preliminary media campaign,
and a careful analysis of the target
population. Hawkeye Valley staff
worked with the University of North­ern
Iowa to prepare a list of eligible
populations by township, using 1980
census data.
Hawkeye Valley's well-orches­trated
distribution was in several
stages. On both January 8 and 9,
distribution was confined to the
"metro" area of Waterloo and Cedar
Falls as well as Black Hawk County.
On January 13, distribution took
place at 14 field sites-senior nutri­tion
centers and Agency on Aging's
area offices. On February 26, a
second distribution took place
simultaneously at the same two
metro sites and at 90 field sites in
the 10 counties.
Several hours before distribution
to families began, volunteers from
each site picked up their allotments
and delivered them to the distribu­tion
points. Deliveries were stag­gered
to make for a smooth, contin­uous
operation. About a dozen
volunteers were assigned to each
field site and 60 volunteers manned
the two metro sites.
Thanks to the volunteers, says
Harshbarger, almost 60,000 people
received food that might have gone
to waste. "We're ready for round
three," he says.
Strong support
in New Jersey
In New Jersey, 265,000 people
received more than 1.3 million
pounds of cheese in January and
February through a distribution sys­tem
organized and run by two food
banks and the Red Cross.
The Community Food Bank of the
Archdiocese of Newark handled the
largest distribution in northern New
Jersey. Working through community
organizations, such as inner-city
churches and other nonprofit organ­izations,
the Archdiocese distributed
250,000 pounds of cheese in Essex,
Union, Hudson, and Bergen Coun­ties
on January 25, February 2, and
June 1982
FACTS
Nutritional value: Process cheese is
high in protein, riboflavin, and cal­cium.
It helps build strong bones,
good teeth, and muscle.
How to store ...
Store process American cheese in
the refrigerator. Keep it in the pack­ing
it comes in, until you are ready
to use it. Air can cause cheese to
become dry and mold to grow.
To help protect cheese, always work
with it with clean hands and in a
clean area. Cheese that's well
wrapped will keep in the refrigerator
for 3 to 4 weeks.
We do not recommend that you
freeze cheese, because it dries out
and crumbles. If you do freeze it, do
so only for a few months and thaw it
in the refrigerator. This will make it
less crumbly.
How to prepare ...
When you eat cheese "as is" it tastes
best at room temperature. Let the
cheese warm at room temperature
for at least 30 minutes before you
serve it.
Process cheese is convenient to use
in cooked foods. It melts easily and
blends well with other foods. It
blends more easily with other ingre­dients
and melts more quickly when
you shred it or cut it in small pieces.
Cook all dishes that contain cheese
at low temperature. This prevents
the cheese from becoming rubbery
and stringy.
Suggestions for serving ...
You can serve process cheese "as
is," with fruit, in sandwiches, in sal­ads,
and grated over soups. Or you
can cook the cheese in sauces,
breads, and in combination with
other foods.
~~~~···
Cheese-Vegetable Bake
Slice some zucchini, broccoli or
other vegetables in 1-inch pieces.
Cook them until they are tender but
still crisp, then drain well. Place in a
baking pan and layer with grated or
cut-up cheese. Bake at 250°F about
30 minutes, or until cheese is
melted through.
Macaroni and Cheese
2 tablespoons butter or margarine
%cup unsifted flour
1h teaspoon salt
2 cups milk
1h teaspoon mustard
11h cups shredded or cut-up cheese
3 cups cooked macaroni
Melt butter or margarine in a sauce­pan.
Mix in flour and salt. Add milk
slowly, stirring all the time and cook
over medium heat until sauce starts
to boil. Lower heat and cook until
thickened, about 3 minutes. Add
mustard and cheese and stir over
low heat until cheese melts. Mix in
cooked macaroni and heat. Makes
six servings, about 2/3 cup each.
Cheese Meat Loaf
2 slices bread
1/3 cup milk
1h onion
2 eggs
3/4 pound ground beef
V2 cup cut-up cheese
1 teaspoon salt
Soak bread in milk. Chop onion.
Beat eggs. Mix all ingredients well.
Shape into a loaf in a baking pan.
Bake at 375°F for 1 hour.
Cheese Rarebit
3 cups shredded or cut-up cheese
1% cups milk
1 beaten egg
1 teaspoon Worcestershire sauce
V2 teaspoon mustard
6 or 12 slices toast, as desired
Combine all ingredients except
toast. Cook over low heat, stirring
constantly, until cheese melts and
mixture is slightly thickened. Serve
immediately on toast. Makes six
servings, V2 cup each.
On a special diet?
If you are on a low-fat or low-salt
diet, you may want to limit the
amount of process cheese you eat in
a day.
7
February 18. The largest group they
served were the needy elderly.
"We worked with 487 different
agencies," says Kathleen DiChiara,
the full-time volunteer who directs
the Archdiocese'sfood bank. "We
didn't want people standing in line,
so we decided to work through
groups who knew who the needy
were in their communities."
The Archdiocese Food Bank is a
member of the Second Harvest net­work
of food banks. The organiza­tion
distributes some 25 tons of food
a month. To cover their handling
costs, the food bank usually charges
agencies that pick up the food 10
cents per pound . For the cheese dis­tribution
, however, there was no
charge to participating agencies.
DiChiara coordinated the January
25 and February 2 distributions from
the parking lot adjacent to the tiny
Stella Maris Roman Catholic
Church, a seamen's chapel, on the
south side of Port Newark. Helping
her were 30 volunteers, including
seven young men from St. Bene­dict's
Prep in Newark, and her 15-
year old daughter, Erin, who later
received a plaque from the Veterans
of Foreign Wars for her work in
organizing the teenage volunteers.
The cheese had been shipped
from a Philadelphia warehouse. To
speed distribution, the Archdiocese
gave out red and white tickets to the
people who came to pick up the
cheese for their communities.
Groups picking up 50 cases or more
got red tickets, while those getting
smaller amounts had white tickets.
"We unloaded 70,000 pounds in
less than 3 hours," says DiChiara.
"The longshoremen working nearby
were amazed."
The Food Action Center of
Englewood also distributed the
cheese through community organi­zations;
however, they arranged for
groups to pick up the cheese
8
directly from the warehouses where
it was stored.
"We did not get into transporta­tion,"
says Leslie Smith, executive
director of the center, who feels the
arrangement worked very well. The
Food Action Center coordinated the
distribution with 80 groups through­out
the state.
The largest distribution in New
Jersey was coordinated by the
At a distribution center in Washington, D.C.,
an elderly woman certifies she is eligible to
receive USDA-donated cheese.
American Red Cross of Greater New
York. Ken Curtin, assistant director
of disaster services, arranged for
shipments of the cheese to go to
each of the 21 local chapters. Each
chapter made sure the cheese got to
local community groups, who in
turn distributed it to people in need.
According to Curtin, the Salvation
Army was especially helpful in the
Red Cross effort, distributing
approximately one-third of the 1 mil­lion
pounds of cheese the Red
Cross handled in New Jersey.
Young scout
takes the lead
Volunteers of all ages turned
out to help with the cheese
project, but perhaps the young­est
volunteer coordinator was 14-
year-old Eagle Scout Roger
Gleason of Framingham,
Massachusetts.
When he learned that cheese
was available to communities
throughout the country, Roger
suggested his scout troop offer to
distribute the cheese in
Framingham.
"It was a natural choice for an
Eagle project," says Richard Glea­son,
Roger's father and Scoutmaster
of Troop 78.
The distribution took place April
22 and 24 at the Penobscot Grange
Hall and at the National Guard
Armory. The National Guard and a
local trucking company transported
the cheese from its Boston Quincy
Market to Framingham, then the
scouts took over.
Distribution
continues
In many areas, the cheese distri­bution
continues. As we mentioned
earlier, states have until December
31 to place orders with USDA's
Food and Nutrition Service. If you'd
like more information on how the
distribution is working in your state,
the Food and Nutrition Service can
tell you who to call. Contact:
Joseph Shepherd
Director, Food Distribution
Food and Nutrition Service
U.S. Department of Agriculture
Alexandria, Virginia 22302
article by Phil Canuto
with contributions from:
Eunice Bowman, David Lancaster,
Ellen Ladoucer, and Linda Feldman
photos by Phil Canuto
and Murray Lemmon
Food and Nutrition
Schools
·ds More
h Choice
ll After 40 years of being in
this program and being very
vocal about the mandated
waste that was imposed upon
us in the old regulations, I am
delighted to have this option.
The plan allows schools to
meet the needs of the children
and yet not throw food, and
therefore money, into the gar­bage
can.''
Liz Cagan, New York City
Anew marketing tool is
available to food service
managers in elementary
schools. Legislation passed last
August allows elementary schools to
use, for the first time, what's known
as the "offer versus serve" plan. The
plan has increased participation and
reduced food waste this year in many
elementary schools selecting this
option.
Under offer versus serve, a school
must offer a child the five food items
required in a USDA-subsidized
lunch (meat, milk, bread , and two
fruits and/or vegetables), but the
child can turn down one or two
items if he or she doesn't intend to
eat them .
Results are
encouraging
Children like the plan . According
to a USDA poll, about 95 percent of
the children in grade schools that
have tried offer versus serve rate
the program as good. The plan has
increased part.icipation by about
3 percent in elementary schools
using it.
About 19,000 schools imple­mented
the plan this year-close
to 40 percent of the elementary
l~~~~~~~~~~~~~~::;::::::::::._.~~~£i~~~:--r~schoolsinthecountry. Accordingto What will it be today? the USDA survey, an overwhelming
With the offer versus majority of the food service workers
serve plan, children trying the plan said it significantly
get to select their own
lunch items.
June 1982 9
reduced plate waste, and more than
half said that food costs were
reduced by an average of 4 to 5
cents per meal as a result.
"Offer versus serve has reduced
plate waste at the same time it has
maintained student consumption of
a wide variety of nutrients," says
Mary Jarratt, Assistant Secretary of
Agriculture for Food and Consumer
Services.
"The goal of the lunch program is
still to provide one-third of a stu­dent's
Recommended Dietary Allow­ances
(RDA). and students are
encouraged to choose all five food
items," she adds. "However, offer
versus serve means students are not
forced to take food they do not
intend to eat."
Plan used in
other schools
While this is the first year offer
versus serve has been tried at the
elementary level, the plan has been
mandatory in high schools since
1975 and a local option for junior
high and middle schools since 1977.
"USDA's experience with offer
versus serve in high schools, junior
highs and middle schools shows
that schools will strive to plan
menus that are both nutritious and
appealing to their students," Jarratt
says. "Local food service workers
At the A.W. Cox Elementary School in
Guilford, Connecticut, food service manager
Jean Criscuolo (left) helps children make
their selections.
10
I I We're excited about the
new program. The children go
through the line and tell the
cafeteria workers what they
want, just as they would do at
any restaurant in the city.1 1
Shirley Watkins, Memphis,
Tennessee
are committed to serving nutritious
meals because they care about the
health and well-being of the
children."
Last March USDA proposed regu­lations
that would set minimum
standards for the otter versus serve
plan in elementary schools. The
proposal would also allow local offi­cials
to set stricter standards for
schools below high school. USDA is
currently reviewing public comments
on the proposal and expects to print
final regulations this summer.
Food service operators have dis­covered
that implementing offer ver­sus
serve in elementary schools
involves different problems than it
does in high schools or junior highs.
In the past year, they have come up
with creative ways to make the plan
work well for younger students.
Here's how otter versus serve is
working in a number of school dis­tricts
around the country:
/
Colorado
Barbara Davis, manager of food
services for Boulder Valley, Colo­rado,
concedes the decision to try
offer versus serve wasn't a snap. As
a dietitian, Davis could see the value
of making foods available to kids so
they would try them and learn to like
them. As a business woman, how­ever,
she could see no sense in forc­ing
kids to take foods they would
throw away.
Davis decided to give offer versus
serve a try and set about convincing
the superintendent. She wrote a let­ter
to elementary school principals
in August, then visited each school
during the first 3 weeks of operation
to see how practical offer versus
serve was in each one.
Davis evaluated several factors. In
some cases, the physical set-up and
lunch service times presented prob­lems.
One elementary school in
Bloomfield, for example, is suffering
from tight quarters and is waiting for
remodeling to expand its programs.
Two other schools serve only a few
children and utilize pre-served trays
stacked on carts.
Lunch periods in Boulder Valley
schools vary from as little as 20
minutes to serve 250 children to an
hour for 140 children. Choices,
especially at first, could slow down
serving lines and create havoc with
short lunch hours.
Schools that had trouble with
offer versus serve were the minority,
however. After 4 months of opera­tion,
the plan was working well in
about two-thirds of Boulder Valley's
26 elementary schools. The results
so far? " Plate waste has definitely
gone down," says Davis.
Davis feels offer versus serve is an
especially valuable tool for food serv­ice
managers willing to take the time
to evaluate children's selections.
Boulder Valley schools have found
that almost every child takes the
main dish, and few refuse fruit.
Some vegetables, like corn, are
always popular, while others, like
peas and green beans, are less pop­ular.
Age patterns occasionally
appear, as well as ethnic prefer­ences
which vary by community and
neighborhood.
For districts getting ready to
implement offer versus serve, Davis
has this advice: Analyze each school
individually. Study attitudes of the
food service staff, serving times, and
facilities, and be ready to make
some compromises. If your study
indicates the option is likely to suc­ceed
for you, she says, the savings
can be worth the effort.
Tennessee
In Memphis, educating the com­munity
was the cornerstone for mak­ing
offer versus serve work. The
plan was introduced in elementary
schools last fall in conjunction with
a month-long nutrition education
program aimed at principals,
teachers, parents, students, and
cafeteria workers. The school dis­trict
consulted an advertising
agency to develop a merchandising
strategy to go along with the new
plan.
"Our participation had declined in
all categories, as it had for other
school districts," says Shirley Wat­kins,
director of food and nutrition
services for Memphis City Schools.
"When we implemented offer versus
serve, we saw our participation start
increasing by 3,500 children per
day. This was a staggering amount
to us. We saw empty garbage cans."
Memphis City schools serve lunch
to 66,000 students each day. Of
these, 45,000 are elementary school
students.
June 1982
Watkins has made lunch attrac­tive
to students by offering more
than five food items. Each day her
schools offer two entrees, two fruits,
two vegetables, milk, and two bread
items from which children can
select.
" We're excited about the new pro­gram,"
Watkins says. "The children
go through the line and tell the
cafeteria workers what they want,
just as they would do at any restau­rant
in the city."
She continues, "We have thou­sands
of letters from children who
write to us and say, 'We love the
program. We love to chose our
foods.' This is what we're after. If
children are able to select the food
items they want, then they are
inclined to eat those foods."
t tOut of 5,000 students in
my elementary schools, I am\T.._.._.._.._.::::~~~~
serving school lunch to 4,200.
I think the reason our partici­pation
is so high is because
we have instituted offer versus
serve.1 1
Thelma Becker, Souderton,
Pennsylvania
Pennsylvania
Souderton, Pennsylvania, is a
rural area. The offer versus serve
plan is working well in elementary
schools there.
"Out of 5,000 students in my ele­mentary
schools, I am serving
school lunch to 4,200," says Thelma
Becker, school food service director
for the Souderton Area School Dis­trict.
"I think the reason our partici­pation
is so high is because we have
instituted offer versus serve."
Becker took special care in pre­senting
the plan to teachers and
parents last fall. She billed the new
program "Your Choice," and com­bined
the offer versus serve provi­sion
with expanded choices in all
five food categories. She worked
with the local school board on
developing special news bulletins to
help the community understand the
new program.
"We handle the plan just a bit dif­ferently
in our elementary schools
than we do in our secondary
schools," Becker says. "At the ele­mentary
level we have smaller por­tions
so that when children do not
want to take a large portion of
vegetables, they may take the
smaller selection as they go through
the line." This means that instead of
turning down an item under offer
versus serve, they can at least try it.
Offer versus serve is fun for the
children, Becker says. "And," she
adds, "we have found it to be educa­tional
for everyone."
New York
Liz Cagan, administrator of New
York City's Office of School Food
Service, has opted for what she calls
"offer versus serve plus." She
requires children to take a small
"tasting portion" of a food they wish
to decline.
"We have found that when chil­dren
are told they only h<;1ve to take
three full portions, most children
then will take four or five. We insist
the children take a tasting portion,
and they can come back and get
more if they want it. Little children
eat that way," she says. "For exam­ple,
we found children who ask for
the smaller cup of milk coming back
and then ending up drinking more
than 8 ounces. That's fine with us."
New York City has more than
1,200 sites which serve school
lunches. For the past 3 years, nutri­tion
education has been an integral
part of the city's lunch program, and
11
children have been organized into
nutrition committees with input into
menu planning.
' ' We have found that when
children are told they only
have to take three full por­tions,
most children will take
four or five. We insist the
children take a tasting portion,
and they can come back and
get more if they want it. Little
children eat that way. 1 1
Liz Cagan, New York City
Cagan says offer versus serve has
worked well in her schools that have
family style service as well as in
those with the traditional cafeteria
line.
"After 40 years of being in this
program and being very vocal about
the mandated waste that was
imposed upon us in the old regula­tions,
I am delighted to have this
option. The plan allows schools to
meet the needs of the children and
yet not throw food, and therefore
money, into the garbage can."
Texas
Some of the 43 elementary school
principals in Corpus Christi were
apprehensive about the new offer
versus serve system last fall. School
food service director Gertrude
Applebaum had to convince them
the plan would work before they
would agree to allow the option in
local elementary schools. She care­fully
explained the plan to each
school principal, and everyone
agreed to try.
"We have found that the imple­mentation
of offer versus serve on
the elementary level is entirely dif­ferent
than on the junior high or
senior high level," Applebaum says.
"Principals for schools with older
children weren't hesitant about
implementing the plan. But princi­pals,
parents and cafeteria workers
all were sensitive to beginning the
plan for younger children."
People had different concerns,
according to Applebaum. Principals
worried that more time might be
needed for children to go through
the lunch line. Parents wondered
whether their children would select
properly. Food service workers
voiced other concerns.
12
Undaunted, Applebaum educated
each group, and sent her assistants
to introduce the program to schools
on an individual basis.
"My assistants would go to each
school for a week and actually stand
in line with the children to teach
them what to do, even how to hold
the trays," she says. "It was really a
learning process, and I've found it's
opened wide the whole idea of
incorporating nutrition education
into the lunch program.
"We found the plan really
worked," she says. "It did not
require more time, as our principals
had been concerned . Parents were
delighted because they found that
their children would actually eat the
foods they selected for themselves.
Our food service staff was happy,
too, because everybody wants to
see kids eat, and they're eating
under this new program."
Applebaum encourages students
to at least take a taste of foods they
turn down. She has found that often
children end up trying foods they
would not eat at all before, and they
find they like those foods.
"Our job is to encourage children
to eat. To do that we're customizing
service, individualizing the por­tions,"
Applebaum says. "My bottom
line is never just to save money-it's
to build a nation of healthy children.
And if offer versus serve is one way
to do that-you bet I'm going to like
it-especially if I'm going to save
money at the same time."
Implementing the offer versus
serve plan in elementary schools
around the country has required a
dedicated effort from school food
service operators in cooperation
with their schools and communities.
It has provided a means to increase
student interest in the lunch pro­gram
and cut costs at the same time.
The plan has also caused a closer
monitoring of foods prepared and
eaten in the lunch program. For
many in the school food service bus­iness,
the plan has been an impor­tant
step toward providing cost­effective
local nutrition programs.
For more information, write: -Barbara Davis
3725 Birchwood Drive, Unit 23
Boulder, Colorado 80302 -Shirley Watkins
Memphis City Schools
Board of Education
2597 Avery St.
Memphis, Tennessee 38112 -The I ma Becker
Souderton Area School District
Department of School Food Services
139 Harleysville Pike
Souderton, Pennsylvania 18964 -Elizabeth Cagan
Office of School Food Services
50-01 Northern Blvd.
Long Island City, New York 11101 -Gertrude Applebaum
Department of School Food Services
2525 Belton St.
Corpus Christi, Texas 78416
article by Jane Mattern, with
contributions from Joanne Widener
photos by Larry Rana
198llndex
A
A Look at One County's Efforts to Reach
the Blind ...........•......................... June 1981
A Maryland Nutritionist Works with
Head Start Centers ........................... Dec. 1981
A Visit to a Training Center for the
Mentally Retarded ............................ June 1981
Alabama
Food Help in a Hurry ......................... Feb. 1981
Southeast States Work Together on
Film Series ................................. Dec. 1981
Alaska
Extension Aides Use Supermarket
Demonstrations in Alaska ................... Aug. 1981
Reaching Food Stamp Shoppers ......•....... Aug. 1981
An Interview with FNS Administrator Hoagland ..... Oct. 1981
Arizona
They've Come a Long Way-Food Service and
Food Service People ........................ Dec. 1981
B
Breakfast (see School Breakfast)
c
California
Meals and Companionship for the Elderly ...... June 1981
Changes in the Food Programs .•.................. Oct. 1981
Child Care and Food ............................. Apr. 1981
Child Care Food Program
A Maryland Nutritionist Works with
Head Start Centers ......................... Dec. 1981
An Interview with FNS Administrator
Hoagland ...•.............................. Oct. 1981
Child Care and Food ..........•••............ Apr. 1981
Child Care Food Program Facts for Sponsoring
Organizations .............................. Apr. 1981
Day Care with a Family Feeling ...•............ Apr. 1981
Florida Asks Extension Home Economists
to Help ..•.......•......................... Dec. 1981
Help for Farmers, Food for People ............. Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Latch Key ... for Before and After School ..... Apr. 1981
Southeast States Work Together on
FilmSeries ................................. Dec. 1981
Training for Child Care People ................ Dec. 1981
Child Care Food Program Facts for Sponsoring
Organizations ....•........................... Apr. 1981
Commodity Assistance (see Food Distribution)
Commodity Supplemental Food Program
An Interview with FNS Administrator
Hoagland .................................. Oct. 1981
Help for Farmers, Food for People ............. Feb. 1981
Connecticut
Latch Key ... for Before and After School ..... Apr. 1981
Making the Most of School Lunch Dollars ...... Dec. 1981
Reaching Food Stamp Shoppers .•.....•...... Aug. 1981
Two Connecticut Women Help Train
Community Workers ........................ Aug. 1981
Creative Shopping Can Help Stretch Food
Dollars ....•............................... Aug. 1981
D
Day Care with a Family Feeling .................... Apr. 1981
Disaster Assistance
Food Help in a Hurry ..•.....•................ Feb. 1981
Help for Farmers, Food for People ............. Feb. 1981
Donated Foods (see Food Distribution)
June 1982
E
Elderly
Cooking for One or Two ..................•... Dec. 1981
Creative Shopping Can Help Stretch
Food Dollars ............................... Aug. 1981
For Food Stamp Users with Special Needs ..... June 1981
Help for Farmers, Food for People ............. Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
International Year Heightens Awareness ....... June 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Meals and Companionship for the Elderly ...... June 1981
Extension Aides Use Supermarket Demonstrations
in Alaska ...................................... Aug. 1981
F
Family Day Care (see Child Care Food Program)
Florida
Florida Asks Extension Home Economists
to Help .................................... Dec. 1981
From the Farm to the Lunchroom-An Unusual
USDA Purchase ...........................• Feb. 1981
Meals and Companionship for the Elderly ...... June 1981
Southeast States Work Together on
FilmSeries ................................. Dec. 1981
They've Come a Long Way-Food Service
and Food Service People ................... Dec. 1981
Training for Child Care People ................ Dec. 1981
Food Stamps
A Look at One County's Efforts to Reach
the Blind ................................... June 1981
An Interview with FNS Administrator
Hoagland .................................. Oct. 1981
Cooking for One or Two ...........•.......... Dec. 1981
Creative Shopping Can Help Stretch Food
Dollars .................................... Aug. 1981
Extension Aides Use Supermarket
Demonstrations in Alaska ...........•..•.... Aug. 1981
For Food Stamps Users with Special Needs ..•. June 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Pennsylvania's Direct Delivery Project ......... Oct. 1981
Reaching Food Stamp Shoppers .......•...... Aug. 1981
Two Connecticut Women Help Train
Community Workers ........................ Aug. 1981
For Food Stamp Users with Special Needs ..... June 1981
From the Farm to the Lunchroom-An Unusual
USDA Purchase ............................ Feb. 1981
G,H
Georgia
They've Come a Long Way-Food Service
and Food Service People .•..........••..... Dec.
Getting New Skills for the 1980's ....•.....•....... Dec.
Handicapped
A Look at One County's Efforts to Reach
the Blind ................................... June
A Visit to a Training Center for the
Mentally Retarded .......................... June
Food and Training Expand Opportunities ...... June
For Food Stamp Users with Special Needs ..... June
International Year Heightens Awareness ....... June
Schools Make Mealtime a Time to Learn
New Skills ............................•.... June
Workshops Give Clients a Sense of Identity
and Purpose ..............................• June
Help for Farmers, Food for People ................. Feb.
1981
1981
1981
1981
1981
1981
1981
1981
1981
1981
13
198llndex
I, J, K
Index for 1980 .................................... Apr. 1981
International Year Heightens Awareness ........... June 1981
Kentucky
Southeast States Work Together on
FilmSeries ................................. Dec. 1981
L
Latch Key ... for Before and After School ......... Apr. 1981
Legislation
An Interview with FNS Administrator
Hoagland .................................. Oct. 1981
Help for Farmers, Food for People ............. Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Looking for Advice on Budgeting and Buying
Food? ....................................... Aug. 1981
Lunch (see School Lunch)
M
Maine
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Making Commodities Work .. . In Large
Big City Schools ............................. Feb. 1981
Making Commodities Work ... In Small
Rural Schools ................................ Feb. 1981
Making the Most of School Lunch Dollars .......... Dec. 1981
Maryland
A Maryland Nutritionist Works with
Head Start Centers ......................... Dec. 1981
Massachusetts
Making the Most of School Lunch Dollars ...... Dec. 1981
Meals and Companionship for the Elderly ...... June 1981
Michigan
Creative Shopping Can Help Stretch
Food Dollars . . ............................. Aug. 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Meals and Companionship for the Elderly ...... June 1981
Putting Nutrition and Business Together ......• Dec. 1981
Mississippi
Food Help in a Hurry .........•............... Feb. 1981
N
National School Lunch Program (see School Lunch)
Native Americans
Food Help in a Hurry ......................... Feb. 1981
Help for Farmers. Food for People ............. Feb. 1981
Making Commodities Work ... In Small
Rural Schools .............................. Feb. 1981
WIC on the Standing Rock Reservation ........ Oct. 1981
Nebraska
Help for Farmers, Food for People ............. Feb. 1981
NET (see Nutrition Education and Training Program)
New Hampshire
Day Care with a Family Feeling ................ Apr. 1981
Making the Most of School Lunch Dollars ...... Dec. 1981
New Hampshire's Kitchen on Wheels .......... Dec. 1981
Schools Make Mealtime a Time to Learn
New Skills ................................. June 1981
New Hampshire's Kitchen on Wheels .............. Dec. 1981
New Mexico
Making Commodities Work ... In Small
Rural Schools .............................. Feb. 1981
They've Come a Long Way-Food Service
and Food Service People ................... Dec. 1981
New York
Creative Shopping Can Help Stretch
Food Dollars ...... •. ....................... Aug. 1981
14
From the Farm to the Lunchroom-An Unusual
USDAPurchase ............................ Feb. 1981
Making Commodities Work ... In Large
Big City Schools ........................... Feb. 1981
North Dakota
WIC on the Standing Rock Reservation ........ Oct. 1981
Nutrition Education
A Maryland Nutritionist Works with
Head Start Centers ......................... Dec. 1981
Cooking for One or Two ...................... Dec. 1981
Creative Shopping Can Help Stretch
Food Dollars ............................... Aug. 1981
Extension Aides Use Supermarket
Demonstrations in Alaska ................... Aug. 1981
Getting New Skills for the 1980's .............. Dec. 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
New Hampshire's Kitchen on Wheels .......... Dec. 1981
Planned Spending by Food Group ............. Aug. 1981
Reaching Food Stamp Shoppers .............. Aug. 1981
Schools Make Mealtime a Time to Learn
New Skills ................................. June 1981
Southeast States Work Together on
Film Series ................................. Dec. 1981
The Grocery List as a Management Tool ....... Aug. 1981
They've Come a Long Way-Food Service
and Food Service People ................... Dec. 1981
Two Connecticut Women Help Train
Community Workers ................ . ....... Aug. 1981
Nutrition Education and Training Program (NET)
Florida Asks ExtE,nsion Home Economists
to Help .................................... Dec. 1981
0
Ohio
A Look at One County's Efforts to Reach
the Blind .................................. June 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Schools Make Mealtime a Time to Learn
New Skills ................................. June 1981
Oregon
Creative Shopping Can Help Stretch
Foo.d Dollars ............................... Aug. 1981
p
Pennsylvania
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Pennsylvania's Direct Delivery Project ......... Oct. 1981
Pennsylvania's Direct Delivery Project ............. Oct. 1981
Planned Spending by Food Group ................. Aug. 1981
Processing Contracts
Help for Farmers, Food for People ............. Feb. 1981
Making Commodities Work ... In Large
Big City Schools ........................... Feb. 1981
Making Commodities Work ... In Small
Rural Schools ......................... . .... Feb. 1981
Puerto Rico
An Interview with FNS Administrator
Hoagland .................................. Oct. 1981
From the Farm to the Lunchroom-An Unusual
USDA Purchase ............................ Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Putting Nutrition and Business Together ........... Dec. 1981
Q,R
Reaching Food Stamp Shoppers .................. Aug. 1981
Rhode Island
Making the Most of School Lunch Dollars ...... Dec. 1981
Food and Nutrition
1981Index
s
School Breakfast
Highlights of the Omnibus Reconciliation Act
of 1981 .....•...•.......................... Oct. 1981
Making Commodities Work ... In Large
Big City Schools ........................... Feb. 1981
School Lunch
An Interview with FNS Administrator
Hoagland .................................. Oct. 1981
Changes in the Food Programs ................ Oct. 1981
Getting New Skills for the 1980's .............. Dec. 1981
Help for Farmers, Food for People ............. Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Making Commodities Work ... In Large
Big City Schools ........................... Feb. 1981
Making Commodities Work ... In Small
Rural Schools ........................•..... Feb. 1981
Making the Most of School Lunch Dollars ...... Dec. 1981
New Hampshire's Kitchen on Wheels .......... Dec. 1981
Putting Nutrition and Business Together ....... Dec. 1981
Schools Make Mealtime a Time to Learn
New Skills ................................. June 1981
They've Come a Long Way-Food Service
and Food Service People ................... Dec. 1981
USDA Studies the Commodity System ......... Oct. 1981
Schools Make Mealtime a Time to Learn
New Skills ................................... June 1981
South Carolina
They've Come a Long Way-Food Service
and Food Service People ........•.....•.... Dec. 1981
South Dakota
WIC on the Standing Rock Reservation ........ Oct. 1981
Southeast States Work Together on Film Series .... Dec. 1981
Special Milk Program
Highlights of the Omnibus Reconciliation Act
of 1981 .................................... Oct. 1981
Special Supplemental Food Program for Women,
Infants, and Children (WIC)
An Interview with FNS Administrator Hoagland Oct. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 ............•....................... Oct. 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
WIC on the Standing Rock Reservation ........ Oct. 1981
Summer Food Service Program
Help for Farmers, Food for People ............. Feb. 1981
Highlights of the Omnibus Reconciliation Act
of 1981 ..........•......................... Oct. 1981
T,U,V
The Grocery List as a Management Tool ........... Aug. 1981
They've Come a Long Way-Food Service
and Food Service People ....................... Dec. 1981
Training for Child Care People .................... Dec. 1981
Two Connecticut Women Help Train Community
Workers ..................................... Aug. 1981
USDA Studies the Commodity System ............. Oct. 1981
Vermont
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Virginia
A Visit to a Training Center for the
Mentally Retarded .......................... June 1981
Creative Shopping Can Help Stretch
Food Dollars ............................... Aug. 1981
Volunteers
Creative Shopping Can Help Stretch
Food Dollars ............................... Aug. 1981
Extension Aides Uses Supermarket
Demonstrations in Alaska ................... Aug. 1981
Food Help in a Hurry ......................... Feb. 1981
International Year Heightens Awareness ....... June 1981
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Meals and Companionship for the Elderly ...... June 1981
Two Connecticut Women Help Train
Community Workers ........................ Aug. 1981
W, X, Y, Z
Washington D.C.
Looking for Advice on Budgeting and
Buying Food? .............................. Aug. 1981
Workshops Give Clients a Sense of Identity
and Purpose ........•...................... June 1981
WIC (See Special Supplemental Food Program
for Women, Infants, and Children)
WIC on the Standing Rock Reservation ............ Oct. 1981
Workshops Give Clients a Sense of Identity
and Purpose ..................•................ June 1981
(o)foOd
~Nutrition
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AGR-101
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