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Free for All : Fixing School Food in America

by
ISBN13:

9780520269880

ISBN10:
0520269888
Format:
Paperback
Pub. Date:
1/10/2011
Publisher(s):
Univ of California Pr

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This is the edition with a publication date of 1/10/2011.
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Summary

How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.

Author Biography

Janet Poppendieck is Professor of Sociology at Hunter College, City University of New York. She is the author of Sweet Charity? Emergency Food and the End of Entitlement and Breadlines Knee Deep in Wheat: Food Assistance in the Great Depression.

Table of Contents

Acknowledgmentsp. ix
Introduction: In Search of School Foodp. 1
School Food IOIp. 26
Food Fights: A Brief Historyp. 46
Penny Wise, Pound Foolish: What's Driving the Menu?p. 84
How Nutritious Are School Meals?p. 111
The Missing Millions: Problems of Participationp. 133
Hunger in the Classroom: Problems of Accessp. 161
Free, Reduced Price, Paid: Unintended Consequencesp. 190
Local Heroes: Fixing School Food at the Community Levelp. 222
Conclusion: School Food at the Crossroadsp. 257
Notesp. 297
Bibliographyp. 333
Indexp. 343
Table of Contents provided by Ingram. All Rights Reserved.


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