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9780834209176

Managing Child Nutrition Programs

by ;
  • ISBN13:

    9780834209176

  • ISBN10:

    0834209179

  • Format: Hardcover
  • Copyright: 1999-07-01
  • Publisher: Wolters Kluwer
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Summary

This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today.

Table of Contents

List of Contributors
xix
Preface xxiii
Martha T. Conklin
Josephine Martin
Acknowledgment xxv
Foreword xxvii
Sara Clemen Parks
PART I---INTRODUCTION 1(114)
Perspectives on Managing Child Nutrition Programs
3(26)
Josephine Martin
Introduction: Managing for Long-Term Success
4(4)
Purpose and Objectives
7(1)
Moving toward Excellence through Leadership
8(5)
Leadership: A Function of Management
13(1)
Uniqueness of Child Nutrition Programs
14(3)
Multifaceted Purpose of School Food and Nutrition Programs
17(2)
Nutrition Service to Meet School Day Nutrition Needs of All Children
17(1)
Integral Component of the Comprehensive Health Program
17(1)
Resource for the Instructional Program
18(1)
Nutrition Center for the School Community
18(1)
Nonprofit Business Operated for the Benefit of the School District
19(1)
Perspectives on Managing Child Nutrition Programs
19(1)
A Systems Approach to Managing Child Nutrition Programs
20(6)
Managing the System for Excellence
26(1)
Summary
26(3)
History of Child Nutrition Programs
29(58)
Josephine Martin
Introduction: A Historical Perspective
30(2)
The Formative Years: Before 1944
32(16)
The Twentieth Century
32(5)
The 1930s
37(11)
The Benchmark Years: 1945-1960
48(8)
The National School Lunch Act of 1946
48(8)
Challenges and New Directions: The 1960s
56(10)
The Child Nutrition Act of 1966
59(7)
Triumphs and Trials: The 1970s
66(9)
Trials and Triumphs: The 1980s
75(3)
On Track for the Future: The 1990s
78(4)
Summary
82(5)
Overview of Federal Child Nutrition Legislation
87(28)
Josephine Martin
Introduction
88(3)
Objectives for the Chapter
88(1)
Administration and Organization of Programs
89(2)
The National School Lunch Act of 1946 and the Child Nutrition Act of 1966
91(1)
Overview of Child Nutrition Programs
92(16)
The National School Lunch Program
92(8)
School Breakfast Program
100(1)
Child and Adult Care Food Program
101(2)
Summer Food Service Program
103(1)
Special Milk Program
104(1)
Commodity Assistance for Child Nutrition Programs
104(1)
Special Supplemental Food Program for Women, Infants, and Children
105(1)
Nutrition Education and Training Program
106(1)
The National Food Service Management Institute
107(1)
State Administrative Expenses
108(1)
Summary
108(2)
Case Study: Sharing the Universal Vision: How One State Association Influenced Public Policy
110(5)
Mary Begalle
PART II---ADMINISTRATION 115(150)
Nutrition Integrity
117(18)
Dorothy Caldwell
Introduction
118(1)
Historical Perspective
119(1)
Factors Influencing Nutrition Integrity
120(2)
Support for Nutrition Integrity
122(3)
Application
125(2)
Summary
127(2)
Case Study: State
129(1)
Case Study: Local
129(6)
Dorothy Caldwell
Human Resources
135(26)
Martha T. Conklin
Introduction
136(1)
Leaders in Child Nutrition Programs
136(7)
The Ideal CNP Leader
136(1)
Qualifications of District Directors and Single-Unit Managers
137(6)
Development of CNP Leaders
143(5)
Education and Lifelong Learning
144(1)
Certification
145(1)
Role of NFSMI
146(2)
Recruitment of CNP Leaders
148(1)
Management of Human Resources
148(7)
Staffing and Diversity
148(3)
Labor Productivity
151(3)
Training
154(1)
Summary
155(1)
Case Study: The Successful Turnaround of a Child Nutrition Program, 1992-1998
156(5)
Gail M. Johnson
Evaluation and Procurement of Computer Technology
161(46)
Penny E. McConnell
Jean B. Shaw
Introduction
162(1)
What Is a Computer? What Is a Computer System?
162(1)
The Decision-Making Process
163(2)
Hardware and Software
163(1)
Purchase Software or Customize
164(1)
Search and Test
164(1)
Request for Proposal
165(1)
Bid Evaluation and Award
165(1)
Application
165(4)
Food Service Management Functions
169(19)
Purchasing
169(2)
Delivery Systems
171(1)
Inventory
171(8)
Warehousing
179(2)
Menu Planning and Nutrient Analysis
181(3)
Recipes
184(1)
Food Production and Record Keeping
185(1)
Equipment
186(1)
Vending
187(1)
Business Functions
188(7)
Free and Reduced-Price Meal Application Approval
188(1)
Point-of-Service Systems
189(2)
Reports
191(1)
Accounting
191(3)
Personnel
194(1)
Tracking Trends and Theft Control
195(1)
Office Functions
195(4)
Word Processing
196(1)
Desktop Publishing
196(1)
E-Mail, Voice Mail (V-Mail), and Fax
197(2)
Training
199(2)
Summary
201(1)
Case Study: Selection and Installation of a Point-of-Service System
202(5)
Financial Management
207(30)
Dorothy Pannell-Martin
Gertrude B. Applebaum
Introduction to Financial Management
208(1)
Requirements for Financial Management
208(6)
Good Accounting System
209(2)
Knowledgeable Food Service Supervisors/Directors/Managers
211(2)
Staff Training in Financial Management
213(1)
Knowing Sources and Amount of Revenue
214(4)
Breakfast Revenue
214(2)
Lunch Revenue
216(1)
A la Carte Sales and Other Sources of Revenue
217(1)
Analyzing Costs and Knowing What They Should Be
218(4)
Labor Costs
219(2)
Food Costs
221(1)
Miscellaneous Costs
222(1)
Establishing Financial Goals
222(4)
Planning a Meaningful Budget
222(2)
Advantages of a Budget
224(1)
Factors To Consider When Preparing a Budget
224(1)
Other Factors To Consider When Preparing a Budget
224(2)
Steps To Planning a Budget
226(1)
Making Sound Decisions Using Financial Data
226(4)
Determining and Using the Break-Even Point
226(1)
Evaluating the Program Financially
227(2)
Forecasting the Future
229(1)
Setting Up Internal Controls
229(1)
Taking Corrective Action
230(1)
Increasing Revenue
230(1)
Reducing Food and Supply Costs (Variable Costs)
230(1)
Reducing Labor Costs (Primarily Fixed Costs)
230(1)
Summary
231(1)
Case Study: How a School District Reduced Labor Costs by $1 Million
232(5)
Surviving an External Review
237(28)
Annette Bomar Hopgood
Introduction
238(1)
Types of Reviews and Audits
238(11)
State Agency Review
239(3)
Federal Agency Reviews and Audits
242(4)
School Food Authority Reviews and Audits
246(1)
External Reviews
247(2)
Preliminary Activities
249(1)
Reviewer Activity
249(1)
Reviewee Activity
249(1)
On-Site Activities
250(1)
Entrance Conference
250(1)
Review Process
251(1)
Exit Conference
251(1)
Report of Findings
251(1)
Follow-up Activities and Closure
252(1)
Summary
253(1)
Case Study: Internal Controls
254(1)
Case Study: External Business Review
255(10)
Selected Chronology
259(6)
PART III---NUTRITION 265(124)
Educating beyond the Plate: The Cafeteria-Classroom Connection
267(30)
Amanda Dew Manning
Introduction
268(1)
The Need For Nutrition Education
268(1)
Nutrition Education in Schools
269(6)
Linkages Between the Cafeteria and Classroom
275(1)
Effective Strategies for School-Based Nutrition Education
275(1)
Responsibilities of the School Food and Nutrition Professional
276(1)
The Director's Role
277(1)
The Manager's Role
277(1)
Standards of Practice for School Food and Nutrition Professionals
278(1)
Planning for Success
278(9)
Summary
287(1)
Case Study: State--Local Partnership Means Success for All
288(9)
Sally Anger
Selected School-Based Strategies To Promote Healthy Eating
291(4)
Nutrition Education Resource List
295(2)
Menu Planning To Develop Healthy Eating Practices
297(32)
Charlotte Beckett Oakley
Introduction
298(1)
Factors Influencing Menu Planning
298(1)
Challenges to Menu Planning
299(1)
Nutrition Integrity Standards for Healthy School Menus
300(2)
Federal Regulation and the Dietary Guidelines for Americans
302(1)
Menu-Planning Systems
303(3)
Traditional Food-Based Menu Planning
303(1)
Enhanced Food-Based Menu Planning
303(2)
Nutrient Standard Menu Planning and Assisted Nutrient Standard Menu Planning
305(1)
Any Reasonable Approach to Menu Planning
306(1)
Menu-Planning Principles
306(4)
Customer Food Preferences
306(2)
The Eating Occasion
308(1)
Sensory Characteristics of Foods
308(1)
Variety and Creativity
309(1)
Menu-Planning Resources Available to the Program
309(1)
Menu Development Considerations
310(7)
Menu Complexity
310(1)
Menu Repetition
311(3)
Offering Choices
314(2)
Pricing the Menu
316(1)
Steps in Menu Planning
317(1)
The Menu as a Marketing Tool
318(1)
Continuous Quality Improvement of the Menu
318(1)
Application
319(3)
Summary
322(2)
Case Study: Challenge: Implementing Nutrient Standard Menu Planning
324(2)
Elaine Keaton
Karen A. Merrill
Case Study: Challenge: Redesigning the Menu and Kitchen for Closed Campus
326(3)
Elaine Keaton
Karen A. Merrill
Healthy Meals for Healthy Preschool Children
329(34)
Jeanette P. Phillips
Helene Kent
Charlotte B. Oakley
Introduction
330(1)
Overview of Child Care Programs
331(5)
Child and Adult Care Food Program
332(1)
Head Start
333(2)
Special Supplemental Nutrition Program for Women, Infants, and Children
335(1)
Other Child Care Programs
336(1)
Nutrition Needs and Nutritional Status of Young Children
336(3)
Nutritional Status
336(1)
Nutrition Needs
337(2)
Impact of the Eating Environment on the Development of Socialization Skills and Food Preferences
339(4)
Factors That Influence the Meal Service in the Child Care Setting
343(12)
Standards to Promote Healthy Meals
343(1)
Menu Guidelines
344(1)
Menu Planning
345(5)
Procurement
350(2)
Food Preparation and Safety
352(1)
Meal Service
353(2)
Staff Training
355(1)
Factors that Influence the Meal Service in the Child Care Setting
355(1)
Application
356(1)
Summary
357(1)
Case Study: State Agency Turns a Monitoring Visit into a Technical Assistance Opportunity
358(5)
Helene Kent
Nutrition Management for Children with Special Food and Nutrition Needs
363(26)
Janet W. Horsley
Wanda L. Shockey
Introduction: An Overview of Children with Special Food and Nutrition Needs
364(1)
National and State Surveys
365(1)
Regulations and Legislation
366(1)
Challenges for Child Nutrition Programs: Implementing the Regulations
366(12)
Menu Modifications and the Diet Prescription
367(1)
Equipment Needs
368(2)
Teamwork To Develop a Nutrition Plan
370(6)
Creating a Positive Eating Environment
376(1)
Food Safety and Sanitation
376(2)
School Policy and Decision Making
378(1)
Costs
378(1)
Training Needs and Resources
379(1)
Application
380(2)
Summary
382(1)
Case Study: Management of Special Dietary Needs for Students without Disabilities
383(6)
Wanda L. Shockey
Nutrition Training and Resource Materials
387(2)
PART IV---OPERATIONS 389(220)
Procurement
391(42)
Marlene Gunn
Introduction
392(1)
Laws, Regulations, Procurement Codes, and Ethics
393(1)
Planning
394(1)
Purchasing System
395(18)
Product Movement and Product Movement Policy
396(1)
Developing the Product List
397(1)
Product Knowledge and Purchase Description
398(6)
Brand Approval Process
404(2)
Screening Brands for Approval
406(1)
Choosing the Process for Obtaining Prices
406(5)
Receiving
411(2)
Purchasing Services
413(1)
Purchasing Equipment
414(1)
Actions to Avoid
415(1)
Summary
416(1)
Case Study: The Quest for Better Prices
417(16)
Janet Beer
Carol McLeod
Self-Assessment of Warehouse Cost
423(6)
Sample Protocol for Screening New Products or Brands of Existing Products
429(4)
Food Production Systems for the Future
433(34)
Mary B. Gregoire
Betty Bender
Introduction
434(1)
Food Production Systems
435(1)
Requirements of the Food Production System
435(1)
Competencies of the School Food and Nutrition Director/Manager
435(1)
Functions of Food Production Systems
436(10)
Overview
436(2)
Receiving and Storage
438(1)
Preparation and Ingredient Control
438(1)
Food Production
439(5)
Product Reheating and Service
444(2)
Food Service Production Issues
446(8)
Cost of Food
446(1)
Cost of Labor
446(1)
Cost of Supplies
447(1)
Skill Level of Available Labor
448(1)
Production Scheduling
448(1)
Food Service Equipment
449(1)
Energy
450(1)
Menu Development
451(1)
Food Quality
451(1)
Food Safety
452(1)
Transportation
453(1)
Measures of Operational Efficiency
453(1)
Facility Design and Equipment Selection
454(2)
System Selection Process
456(1)
Summary
457(2)
Case Study: The Challenge of Expanding Food Service
459(8)
Betty Bender
Preparation of Nutritious Food That Students Accept and Choose
467(44)
Charlotte B. Oakley
Introduction
468(1)
Producing the Menu
468(13)
High Quality Ingredients
469(1)
Standardized Recipes
469(1)
Weighing and Measuring
470(1)
Portion Control
471(2)
Production Records and Production Schedules
473(4)
Quality Standards
477(3)
Cooking Methods
480(1)
Menu Production Techniques for Healthy School Meals
481(10)
Vegetables, Fruits, and Salads
482(1)
Entrees: Meats and Meat Alternates
483(4)
Breads
487(2)
Desserts
489(1)
Recipe Development and Modification
489(2)
Culinary Skills Attract Student Customers
491(5)
Flavor Enhancement Techniques
491(4)
Presentation Techniques
495(1)
Training Basics
496(3)
Application
499(1)
Summary
500(1)
Case Study: Food Pyramid Choice Menus
501(5)
Jane Gullett
Jennifer Parenteau
Case Study: Reaching High School Students in a New Consolidated School
506(5)
Harriet Deel
Julia Sanders
Managing Employees for Outstanding Customer Service
511(22)
Mary Kay Meyer
Introduction
512(1)
Employees as a Core Component of the Service Delivery System
513(4)
Essential Skills for School Food Service Employees
517(4)
Interpersonal Skills
517(4)
Recruiting and Hiring High-Customer-Contact Employees
521(2)
Training and Developing High-Customer-Contact Employees
523(2)
Effective Customer Service Training Techniques
524(1)
Coaching for Effectiveness
525(1)
Rewarding Valued Employees
526(1)
Role of the Manager in Developing a Customer Service-Focused Staff
527(1)
Summary
527(1)
Case Study: The Problem at Sunshine School
528(5)
Mary Nix, MS
Customer Service Design and Implementation
533(32)
Nena P. Bratianu
Sheila G. Terry
Introduction
534(2)
Challenges
534(1)
Nutrition Considerations
535(1)
Purpose and Objectives
535(1)
The Planning Process
536(3)
The Process
536(1)
The Planning Committee
536(1)
Decisions and the Educational Specification
537(2)
Designing the Customer Service Areas
539(4)
Location of the Customer Service Area
540(1)
Consideration for Other Uses
540(1)
Dining Environment Design Considerations
541(2)
Factors Affecting the Dining Area
543(7)
Room Use Requirements
544(1)
Meal Periods
544(1)
Seating Plans: Requirements and Consideration
545(2)
Service Areas and Traffic Flow
547(3)
Impact of Design on Customer Service
550(3)
Food Flow Relationships
550(1)
Service Area Layout/Scheduling Considerations
551(2)
Customer Flow Relationships
553(1)
Staffing
553(1)
General Considerations
553(3)
Acoustics
553(1)
Lighting
554(1)
Mechanical, Electrical, and Fire Protection Considerations
555(1)
Security
555(1)
Equipment for the Serving Area
556(1)
Summary
556(2)
Case Study: Developing and Implementing a Plan to Improve Participation
558(2)
Barbara Gilbert
Case Study: Designing Small Town Success
560(5)
Deborah H. Carr
Sanitation, Safety, Energy Conservation, and Waste Management
565(44)
Nadine L. Mann
Evelina W. Cross
Introduction
566(1)
Hazard Analysis Critical Control Point: A Preventive Approach
567(10)
Definition and Rationale
567(1)
Background
567(1)
Benefits
568(1)
The HACCP Process
568(9)
Summary
577(1)
Energy Conservation: A Team Approach
577(12)
Rationale
577(2)
Background
579(1)
Steps to Implement an Energy Management Program
580(9)
Summary
589(1)
Solid Waste Management Program: A System Approach
589(11)
Introduction
589(1)
The Decision Model for Solid Waste Management
589(11)
Summary
600(2)
Case Study: Implementing a Cost-effective, Environmentally Friendly Solid Waste Management Plan
602(7)
Nadine L. Mann
HACCP and Solid Waste Management Resources
607(2)
PART V---COMMUNICATIONS AND MARKETING 609(92)
Marketing
611(16)
Tab Forgac
Introduction
612(1)
The Role of Marketing in Child Nutrition Programs
612(1)
Steps to a Successful Marketing Plan
613(8)
Establishment of a Goal
614(1)
Identification of the Target Audience
614(1)
Assessment of Strengths and Weaknesses
615(1)
Development of Messages
616(1)
Refinement of the Goal and Development of Objectives
617(1)
Plan for Evaluation
618(1)
Development of Tactics and Budgets
619(1)
Implementation of the Marketing Plan
620(1)
Evaluation of the Plan
621(1)
Social Marketing
621(1)
Summary
622(1)
Case Study: Seeing with Your Customers' Eyes
623(4)
John Bennett
Communicating with Students
627(20)
Tami J. Cline
Overview
628(1)
Understanding Customer Opinions
628(9)
External Research
628(3)
Internal Research
631(6)
Communicating Your Key Messages to Students
637(3)
Tips for Communicating with Students
637(2)
Starting a Nutrition Advisory Council
639(1)
Summary
640(1)
Case Study: How San Bernardino City Unified School District Nutrition Services Listened and Responded to the Students
641(6)
Mary Kay Meyer
Communicating with School Officials
647(24)
Martha T. Conklin
Introduction
648(1)
Managing the Boss or Bosses
648(5)
Using Research to Support Requests to School Administration
653(10)
Validity and Reliability
653(1)
Published Research
653(1)
Conducting Research in CNPs
654(9)
Making Presentations to the School Board
663(3)
Summary
666(1)
Case Study: Building a Successful Program Begins with Building Bridges
667(4)
John Bennett
Community Relations
671(30)
Ruth W. Gordon
Introduction
672(1)
Networking with Community Stakeholders
673(8)
Who are Community Stakeholders?
673(1)
Rationale for Networking with Community Stakeholders
673(1)
Benefits of Networking
674(4)
Risks of Networking
678(1)
Steps in Networking
679(1)
Networking Strategies
679(2)
Parent Involvement
681(5)
Rationale
681(1)
Principles of Parent Involvement
682(1)
Strategies for Parent Involvement
683(3)
Extending the Program in the Community
686(2)
School-Related Opportunities
686(1)
Other Programs
687(1)
Special Projects
687(1)
Disaster Feeding
688(2)
Use of USDA Commodity Foods
688(1)
Disaster Planning
689(1)
Importance of Record Keeping
690(1)
Application
690(1)
Summary
691(4)
Case Study: Participation at Statesboro High
695(2)
Case Study: Disaster Feeding During the Flood of 1994
697(4)
PART VI---ANTICIPATING THE FUTURE IN CHILD NUTRITION PROGRAMS 701(18)
Dreams and Deeds for the Millennium
703(16)
Josephine Martin
Martha T. Conklin
Introduction
704(1)
Sweet Dreams
704(6)
Professional Profile
704(1)
Learning Organization
705(1)
Delivery on Demand
705(1)
Business Savvy
706(1)
Meal Deals
706(1)
Safe at the Plate
707(1)
Customers at the Wheel
707(1)
Nutri-Cuisine
708(1)
Reading, Writing, and Life
709(1)
Food and Nutrition Network
709(1)
Respect
710(1)
Bridges to the Future
710(1)
Clicking of Heels
710(4)
The Strategic Task Force
711(1)
Environmental Scan
711(2)
Strengths and Weaknesses
713(1)
Mission and Vision
713(1)
Values and Beliefs
713(1)
Strategic Outcomes
713(1)
Leadership for Excellence
714(2)
Case Study: Being Involved as a Partner in Promoting Health and Education in the Independence Community
716(3)
Melanie Moentmann
Epilogue 719(2)
About the Authors 721(2)
Index 723

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