Subject Index includes links to item descriptions. Click keywords below to view all titles on the topic.

Education and Training Resources Titles and Descriptions, Alphabetical by Title

15-minute video gives a nostalgic overview of the Federally funded child nutrition programs from the days before World War II through today’s wellness policy development. The video features photographs and images from resources in NFSMI’s Child Nutrition Archive collections and USDA resources. Published 2007.

ET72-07 WWW

The Adult Day Care Manual provides information to support quality nutrition programs in the adult day care setting. Chapters focus on the special nutrition needs of older and disabled adults and the provision of safe, nutritious, and appealing meals and snacks. Lists of minimum meal components and sample forms help with menu planning and production. Twelve lesson plans designed for use in staff training include easy-to-follow outlines, background information with references, activities, handouts, and evaluation. Ten full-color 8 ½" x 11" mini-posters contain messages about food safety, handwashing, dining environment, and nutrition. Published 2005.

ET65-05 WWW

Series of fact sheets developed to provide nutrition-related guidance for providers of adult day care. Includes information on CACFP meal pattern for adults, nutrition needs, feeding techniques, and food safety. Published 2006.

WWW only

Colorful 17" x 22" poster from Measuring Success with Standardized Recipes includes recipe abbreviations, equivalent volumes and weights, scoop sizes, pan size/capacity chart, cutting diagrams for portioning, and metric equivalents. Revised 2002.

# EX60-02(A) WWW

Designed for food service managers. Each kit contains 7 to 8 lessons, PowerPoint® slide presentations, masters for participant handouts, transparencies, video, and an instructor manual. Published 2001.

Building Human Resource Management Skills: Achieving an Effective Food Service System

Topics:
. Crisis Management Procedure and Practice
. Developing Team Goals
. Finding the Best
. Getting the Most from Your Workday
. Jobs and Multiskilling in the Food System
. Orientation and Retraining
. Scheduling the Team
. Strategies for an Effective Work Environment

# ET26-01 WWW

Building Human Resource Management Skills: Leadership Development for Managers

Topics:
. Adult Learning Principles
. Balance and Personal Development
. Building an Effective Team
. Coaching Employees for a Positive Outcome
. Effective Leadership and Management Styles
. Managing Change in Changing Times
. The Value of Valuing Differences in the Workplace

# ET21-01 WWW

Building Human Resource Management Skills: Management Skills for Success

Topics:
. Communication Skills for Managers
. Creating a Motivating Workplace
. Dealing with Conflict in the Workplace
. Dealing with Difficult People and Situations
. Delegating and Empowering
. Employee Discipline
. Performance Standards and Expectations

# ET27-01 WWW

60-minute satellite seminar video provides an opportunity for Child Nutrition Program personnel to better understand standardized recipes, culinary terms, weighing and measuring, portion control techniques, and recipe modification to prepare quality meals. Published 2000. View participant handouts (PDF).

WWW
English closed captioned # TT041200
Spanish captioned version # TT041200(S)

Series of 10 videotape lessons and 48 printed lessons (CARE Connections) for Child and Adult Care Food Program (CACFP) personnel to use in training caregivers in child care homes and centers. Provides information about the CACFP, meal patterns, menu planning, food preparation, sanitation and food safety, and nutrition education. Printed materials include information for sponsors and caregivers, parent leaflets, children's activities, and instructor guide. Videotapes average 16 minutes each. Developed with funding from 7 states. Published 1997.

# EX26-97 WWW only

Colorful 8 ½" x 11" mini-poster from All-Star Receiving for Child Nutrition (not available) lists nine steps to follow when receiving food service products. Ideal for posting in the receiving area. Published 1998.

#EX17-98(A) WWW only

Ten colorful 8 ½" x 11" laminated mini-posters for use in child care centers. Printed in English on one side and Spanish on reverse side. Topics include hand washing, cross contamination, grocery shopping tips, safe handling of baby food, breast milk, bottle feeding, diaper changing tips, safe temperature for foods, and meat, poultry, and fish safety. Revised 2004.

# ET29-01 WWW

Colorful poster for use in child care homes and centers. Available in English and Spanish. Topics include hand washing, cross contamination, grocery shopping, baby food, breast milk, bottle feeding, diaper changing and meat, poultry, and fish safety. Published 2001.

# ET28-01 WWW only

USDA Team Nutrition reference guide on foods and ingredients to assist purchasers in developing food specifications consistent with nutritional goals. Provides information to help program operators make informed decisions when purchasing products for use in school lunch and breakfast programs. Published 1996.

# FCS-297 WWW only

Supplement to Choice Plus: A Reference Guide For Foods and Ingredients provides information on how to apply food safety to the food purchasing process. Discusses on-site visits to distributors, food recalls, safety language, food dating, manufacturer HACCP qualification standards, manufacturer audit survey, and estimated storage life of products. Published 2003.

# EX61-02 WWW only

55-minute satellite seminar video identifies the coaching relationship as a partnership that will ultimately increase productivity of the employee, the team, and the CNP. Emphasizes USED model a 4-step method of training, Understanding, Showing, Experiencing, and Doing the task. Published 2004. View participant handouts (PDF). View webcast (RealPlayer®).

WWW
English closed captioned # TT042804
Spanish captioned version # TT042804(S)

48-minute satellite seminar video discusses the causes and value of conflict, identifies conflict resolution styles, and examines coping strategies for working with nonproductive behaviors in the workplace. Published 2002. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT103002
Spanish captioned version # TT103002(S)

105-minute satellite teleconference video addresses cooperative purchasing. Includes forming a cooperative purchasing system, managing purchasing cooperatives, and maintaining communications. Published 1999. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
# TT012699(A)

Interactive, self-paced, computer-based instructional programs designed for food service assistants. Maintaining food quality is a consistent theme in all three programs. Each includes interactive learning activities, glossary, recipes, video clips, activity index, and links to resources on the Web. One copy may be loaded on multiple computer hard drives or on a network. WWW only

Minimum System Requirements
Windows: Pentium 133 or higher processor; Windows 95/98; or Windows NT4 or higher; 32 MB RAM (64 MB recommended); 600x800 screen resolution (16-bit high color recommended); and sound card.
Macintosh: PowerPC or greater; System 8.2 or later; 64 MB RAM, 600x800 screen resolution and 8-bit color (256 colors) or higher; CD-ROM drive; and QuickTime 4.0 or higher.

• Culinary Techniques: Cooking with Flair -- Breads and Grains
  Teaches preparation techniques for yeast breads, quick breads, cakes, pasta, rice, and grains. Food science, chemistry, mathematics, history, and mechanical concepts make it appropriate for a multi-disciplinary classroom. Published 2001.
• Fruits, Salads, Vegetables
  Includes activities which reinforce food handling and preparation practices that maintain food quality. Emphasizes proper storage, preparation, and presentation techniques of fresh fruits and vegetables. Published 2000.
• Meats and Other Protein Foods
  Teaches preparation techniques for meats, fish, and poultry; legumes, nuts, and seeds; cheese, yogurt, and eggs; and processed products. Emphasizes food safety, importance of following directions, and special characteristics of cuts of meat. Published 2002.

This resource reflects the required elements in a food safety program as identified in the USDA Guidance. This resource provides a practical planning approach for implementing a food safety program. Published 2006.

# ET66-05 WWW

This resource reflects the required elements in a food safety program as identified in the USDA Guidance. This resource provides a practical planning approach for implementing a food safety program. Published 2006.

# TT101806 WWW only

Colorful mini-poster lists seven points for proper use of disposable gloves. Published 2005.

# ET67-05 WWW only

120-minute satellite teleconference video focuses on CNP financial management. Food service directors will gain an understanding of how to manage and meet financial goals while maintaining the nutrition integrity in their programs. Panel discussion includes financial management practices of CNP in medium and large school districts. Describes NFSMI's research project on financial management. Published 2001.

# TT013101 WWW

2-hour satellite teleconference videotape focuses on how Child Nutrition Program directors manage financial data. Panel discussion includes food and labor costs per meal, participation rate, productivity in the management of school nutrition programs, losing money, environmental concerns, and theft. Published 2002. View print materials. View webcast (Windows Media® Player).

WWW
# TT052202

Provides recommendations for developing an emergency readiness plan, assessing the situation when a disruption occurs, and providing a designated relief shelter. Includes fill-in, printable forms and 15-minute When Disaster Strikes training video. Published 2003.

# ET43-03 WWW

120-minute satellite teleconference video addresses possible disruptions that may hinder a foodservice operation and identifies six important steps to consider when developing an emergency readiness plan. Encourages foodservice professionals to develop an action plan before a disaster strikes. Published 2003. View print materials. View webcast (RealPlayer®).

WWW
# TT011503

Identifies sound financial principles as the primary foundation for Child Nutrition Programs. Includes an Instructor Guide, Participant's Workbook, Answer Pack, PowerPoint® presentation and Related Links. Published 2005.

# ET59-05 WWW only

Reference manual provides child nutrition professionals with a resource to guide procurement procedures. Second edition updates procurement information and integrates food safety information to assist purchaser in establishing procedures to assure receipt of a safe product. Includes steps in purchasing, regulations, market place environment, product movement, bid units, specifications, brand approval, obtaining prices, monitoring cost, product testing, receiving and storage, and purchasing cooperatives. Revised 2002.

# EX59-02 WWW

60-minute satellite seminar video designed to help food service assistants perform their jobs safely and efficiently. Topics include personal and professional development, food safety and sanitation, HACCP, and accident prevention. Published 1997. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
# TT102297(A)

60-minute satellite seminar video designed to help food service assistants perform their jobs safely and efficiently. Topics include weights and measures, portion control, production schedules, recipe adjustment, and equipment safety. Published 1998. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT042998(A)
Spanish captioned version # TT042998(S)

Breakfast Lunch Training (BLT) module designed for training school nutrition teams to focus on the customers' wants and needs to develop strategies for achieving satisfied customers and effective programs. Contains seven lessons averaging 75 minutes each, 25-minute video, participant handouts, transparency masters, and PowerPoint® presentation. Published 2003.

# ET44-03 WWW

The FBG Instructor Manual and Participant Workbook are designed for training school food service personnel to accompany the FBG. The colorful resource materials follow the FBG layout for training with PowerPoint® presentation, worksheets, and activities for each FBG section. Additional sections on basic math review, real world activities, worksheets for reproduction, and Web site resources are included. Published 2005.

# ET64-05 WWW only

This resource serves as one tool in developing an overall emergency preparedness plan. This resource allows individuals to complete and modify the USDA Biosecurity Checklist for School Foodservice Programs to meed the needs of their foodservice operation. Published 2005.

# ET54-05 WWW only

Training material provides information on purchasing food in the child care setting. Presented are the basic purchasing steps for small independent child care centers serving 150 meals per day. Materials include Instructor Guide, Participant manual, and PowerPoint® presentation. Published 2005.

# ET54-04 WWW only

55-minute satellite seminar video explains how to determine what students define as quality and shows how to apply a set of standards to judge the quality of the foods prepared. Published 1999. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT042199(A)
Spanish captioned version # TT042199(S)

60-minute satellite seminar video continues discussion of student-focused quality programs. Topics include food preparation principles, presentation, and marketing techniques. Published 1999. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT102799(A)
Spanish captioned version # TT102799(S)

Designed to help staff and volunteers of Summer Food Service Programs learn ways to provide safe foods and teach children basic food safety practices. Three lessons with handouts and Food Safety Mini-Posters reflect an abbreviated version of Serving It Safe, 2nd Edition. Published 2003.

# ET42-03 WWW

Fourteen colorful 8 ½" x 11" mini-posters printed in English on one side and Spanish reverse side. Topics include hand washing, personal appearance and hygiene, storage, temperatures, and preparation. Designed for use in the food preparation and service areas. Published 2000.

# EX50-00 WWW

Food Safety SOPs are written practices and procedures and are the basic ingredient to producing safe food. It is essential to train employees and emphasize the importance of following the procedures. Published 2005.

WWW only

Breakfast Lunch Training (BLT) module focuses on the important role of the food service assistant and the skills needed to achieve School Nutrition Program goals. Contains four lessons averaging 30 minutes each. Includes BLT course manual and movie clips containing introduction and closing segments and four parts related to each lesson topic. Each part provides content essential to achieving the two objectives of each lesson. Published 2004.

#ET52-04 WWW
Spanish Version # ET52-04(S) WWW

Lesson plans developed for child care providers on providing nutritious meals for young children. Topics include:

• Cost-Effective Shopping
• Family Style Meals
• Food Intolerance and Allergies
• Food Safety in Child Care
• Food Safety at the Grocery Store
• Grains and Breads - What is a Serving?
• Infants:Understanding the Feeding Relationship
• Infants:Understanding Growth and Development

Each lesson includes a purpose, objective, timed outline, PowerPoint® presentation that may be printed as transparencies, activities, handouts, pretest, and posttest. Published 2002.

WWW only

Breakfast Lunch Training (BLT) module designed to help CNP administrators improve customer service. Provides information on quality food, marketing, attractive serving lines, communication skills, and how to meet customer needs and wants. Includes instructor handbook and four lessons with activities and handouts. Published 1994.

WWW only

Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts. (For additional resource, see Lesson Plans for A Guide to Centralized Foodservice Systems.) Published 2002.

# EX54-02 WWW

Designed to be a reference for school food service directors and managers to identify the developmental disabilities and other health care needs to be served by school food service, and to provide information related to the type of intervention indicated. Companion manual to the 2006 Breakfast Lunch Training (BLT) Meeting Children's Special Food and Nutrition Needs in Child Nutrition Programs. Published 2006.

# ET69-06 WWW

Two comprehensive training modules designed to teach child care staff best practices in feeding children. Includes a 3-stage evaluation, handouts for parents, interactive activities for use with staff, training script, and PowerPoint® presentation. Published 2003.

# ET46-03 WWW

A hands-on training program designed for food service staff to be presented by the manager or other trainer. Focus is on the development of culinary techniques that support the implementation of the Dietary Guidelines for Americans. Materials include Trainer's Manual, Participant's Manual, Culinary Manual, and Train-the-Trainer Manual. Published 2005.

# ET58-05 WWW

Breakfast Lunch Training (BLT) module designed for school food service directors to use in training managers. Four lessons focus on the general principles of inventory management: Organization for Inventory Control, Record Keeping, Product Safety, and Cost Control. Includes instructor guide, workbook, 24-minute video, and three 8 ½" x 11" color mini-posters that list maximum food storage times for refrigerator, freezer, and storeroom. Published 2000.

WWW
English captioned # ET20-00
Spanish captioned video only # ET20-00(S)

Seven lesson plans to accompany A Guide to Centralized Foodservice Systems include objectives, presentation outline, reading assignment, PowerPoint® presentation with notes, "virtual tours" of centralized school foodservice systems, learning activities, and test questions and answers. Educators may use lessons as a basis for short courses or as part of a foodservice systems management course. Practitioners may use portions of lessons to educate staff and administrators. Published 2002.

# ET 62-02 WWW only

120-minute satellite teleconference provides the child nutrition professionals and other key players in the school and community an opportunity to hear the most current school wellness policy information. Published 2005. View participant handouts (PDF). View webcast (Windows Media® Player).

# TT101805 WWW

Fact sheet for the CACFP published 12 times per year. Includes wide variety of topics related to child care. Menus, recipes, and activities are often featured. Available in English and Spanish on WWW.

Training package addresses the benefits of using and developing standardized recipes. Designed to assist school food service and child care managers and employees with development and use of standardized recipes in their operations. Materials include manual, video, and revised Basics At A Glance poster. Published 2002.

# EX60-02 WWW only

The 2006 Breakfast Lunch Training (BLT) Module, Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs was developed (1) to help food service assistants understand and to apply the laws and regulations that require accommodations for children with special food and nutrition and (2) to familiarize the food service assistants with special needs frequently seen in schools, including diabetes, food allergies, and inborn errors of metabolism.  The four lessons are designed to be taught in approximately 30 minutes.  Each lesson contains a pre- and post-assessment, talking points and presentation slides for the instructor, activities, video, and fact sheets. Published 2006.

# ET70-07 WWW only

Menus for Child Care offers 8 complete weekly menus, including breakfast, lunch or supper, and snack meeting the CACFP Meal Pattern requirements for 3-5 year olds. These healthful and appealing menus can be used as cycle menus offering variety and moderation for balanced nutrition in the child care setting. The menus include nutrient analysis and crediting information. Published 2008.

# ET76-08 WWW only

The 2005 Breakfast Lunch Training (BLT) Module, Nutrition 101: A Taste of Food and Fitness, provides a basic overview of nutrition. The module incorporates a variety of learning activities to engage participants on a personal level. The learning objectives for each lesson are achieved through completion of all lesson components. Lessons are designed to be completed within 30 minutes. Published 2005.

# ET-62-05 WWW

Interactive Web site to engage adolescents in activities that teach the importance of making healthful eating decisions and promote physical activity. Published 2005.

# ET66-05 WWW only

The Breakfast Lunch Training Resource, (BLT) On the Road to Professional Food Preparation, focuses on basic skills needed to produce high quality foods for your child nutrition program. The BLT is designed for the food service manager to train food service assistants. On the Road to Professional Food Preparation consists of four lessons to be delivered in a face-to-face setting. Each lesson is self-contained and designed to be taught in 60 minutes. Lessons titles are The Recipe, Weights and Measures, Portion Control, Recipe Adjustment. Instructions for trainer, lesson-at-a-glance, pre/post-training assessment, presentation, video segment, certificate, and handouts are included. 358 page manual, 4 video segments, and presentation.
WWW. Published 2007.

#ET73-07 WWW only

90-minute satellite teleconference video provides basic information about the purchasing process and the importance of training. A key message is the importance of administrative decision-making based on assessment of individual program and training needs. Expert panelists identified the steps of the procurement process for CNP, described successful methods used in procurement training, compared similarities and differences of training needs for a variety of audiences including child care, discussed improvements in a school district that acquired procurement training, and gave examples of available training programs and resources. Published 2004. View panelists' slides. View webcast (RealPlayer®).

# TT012104 WWW only

60-minute satellite seminar video provides an opportunity for Child Nutrition Program personnel to better understand The Four Ps of Marketing - Price, Product, Promote, and Place. Provides suggestions on creating a marketing plan and communicating with customers about products and services. Published 2001. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT102401
Spanish captioned version # TT102401(S)

120-minute satellite teleconference video addresses issues related to reasons for recalls, responsibilities of manufacturers and government agencies, and roles of foodservice directors and managers in following procedures when responding to a food recall. Published 2002. View participant handouts. View webcast (RealPlayer®).

# TT082102 WWW

50-minute satellite seminar video discusses the link between eating breakfast and classroom success, defines a USDA reimbursable breakfast, identifies new menu ideas, describes creative ways to market the School Breakfast Program, and suggests ideas for promoting breakfast. Includes an 8-minute Start Smart - Do Breakfast Every Day video (also available separately) to use in promoting the breakfast program to administrators, teachers, and community groups. Published 2003. View participant handouts (PDF). View webcast (RealPlayer®).

WWW
English closed captioned # TT103003
Spanish captioned version # TT103003(S)

Materials to assist in promotion and operation of a school breakfast program. Manual contains three sections:Value of Breakfast, How to Implement a School Breakfast Program, and Enhancing School Breakfast Programs. Lessons include handouts and evaluation. Published 1999

WWW only

Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004.

# ET38-02(Man) WWW
Spanish Version

Designed as a reference manual and a course book to present a series of ten 2-hour training sessions. Revised 2004.

# ET38-02(IG) WWW
Spanish Version

Interactive self-paced computer-based instruction program designed to help school foodservice professionals understand the importance of practicing safe food handling techniques. Eight tutorials present basic food safety concepts. Real-life scenarios emphasize application of the concepts. May be used to supplement information from the manual and instructor guide for Serving It Safe, 2nd Edition. Published 2004.
Minimum System Requirements
Windows: Pentium 2 400 MHz or higher processor; Windows 98, 2000, XP, or Windows NT4 or higher; 64 MB RAM (132 MB recommended); 800x600 screen resolution (16-bit high color recommended); and sound card.

# ET38-02(CD)

Reinforces the importance of safe food practices and precautions at each phase of food production. Display poster in food preparation area or another convenient location. Available in English and Spanish. Revised 2004.

# ET38-02(A) WWW
Spanish Version

Web-based fact sheets provide concise information to assist child nutrition professionals in meeting children's special nutrition needs. Each fact sheet contains basic information and a list of additional resources. Published 2003.

WWW only

60-minute satellite seminar is designed to help school food service professionals meet the challenges of serving all children nutritious meals at school. Based on NFSMI’s Handbook for Children with Special Food and Nutrition Needs (p. 12), the satellite seminar presented ideas for dealing with many different disabilities, chronic health conditions, and food allergies, emphasizing being a team player within the school setting. Published 2007. View online in streaming video. Call for information on the DVD.

#TT042507 WWW only

8-minute video to promote the School Breakfast Program to administrators, teachers, and community groups. Two students interview a school food service director about the breakfast program and learn about the importance of participation and the ways that superintendents, school board members, principals, teachers, and parents can support the breakfast program. Published 2003. Windows Media® Player is required to view the video -- View Video (to download the video, right-click here and select "save target as")

# ET47-03 WWW only

120-minute satellite teleconference video addresses issues on starting Summer Food Service Programs. Discusses roles and responsibilities, budgetary concerns, marketing ideas, and mentoring. Published 2003. View print materials. View webcast (RealPlayer®).

# TT082103 WWW

Colorful mini-poster from Cooking for the New Generation (BLT) (not available) shows correct temperatures for cooking, holding, and storing foods; the "danger zone" for bacteria growth; and temperatures for sanitizing. Revised 2004.

#ET16-97(B) WWW only

Foodservice personnel are the single most critical element in assuring food safety in a foodservice operation. Contents of this resource specifically focus on the importance of consistently using thermometers in Child Nutrition Programs. Published 2005.

# ET57-05 WWW only

Recipes from 1999 publication Child Care Recipes: Food for Health and Fun From USDA'S Child and Adult Care Food Program with CCP added. The reference document for the food safety information is the 2001 Food Code. Revised 2003.

WWW only

Recipes from 1988 Quantity Recipes for School Food Service and 1995 Tool Kit for Healthy School Meals have been revised based on the 2001 Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with CCP information based on the 2003 Food Code Supplement. Revised 2005.

WWW only

Breakfast Lunch Training (BLT) module provides education resources for food service professionals to teach staff about equipment. Manual includes four lessons with teacher instructions and activities. Topics range from equipment choice, use, and maintenance to employee safety around equipment. Includes 32-minute video and PowerPoint® Presentation. Published 2002.

# ET34-02 WWW

45-minute satellite seminar video discusses the dynamics of culture in the United States, its influence on the workplace, and the skills that are necessary to open lines of communication while fostering understanding of others. Published 2003. View participant handouts (PDF). View webcast (RealPlayer®).

WWW
English closed captioned # TT042303
Spanish captioned version # TT042303(S)

Kit includes a variety of easy-to-use training components: booklet of classroom activities and standard handwashing procedures, clip art, 9 handwashing posters provided in English and in Spanish, and a 4-minute wordless video. Published 2004.

# ET53-04 WWW

Colorful poster lists groups of grains and breads and the corresponding weights which constitute servings for Child Nutrition Programs as specified by the USDA Food and Nutrition Service. Published 2001.

WWW only

60-minute satellite seminar video gives child nutrition professionals the opportunity to see how work simplification can increase efficiency while providing the highest quality of service. Published 2001. View participant handouts (PDF). View webcast (Windows Media® Player).

WWW
English closed captioned # TT042501
Spanish captioned version # TT042501(S)

Breakfast Lunch Training (BLT) module designed for training school food service personnel to prevent accidents in the workplace. Instructor information and 4 lessons address falls and lifting injuries, cuts, fires and burns, and chemical accidents. Includes manual, 17-minute captioned video, copy-ready learner activities, and four 8 ½" x 11" mini-posters. Published 1999.

# ET18-99 WWW
Spanish captioned video # ET18-99(S)

Research Titles and Descriptions, Alphabetical by Title

A Guide to Improving the NSLP Snack Service in Afterschool Care Program. A list of best practices that can affect accountability of the NSLP snack service. SNP directors are encouraged to use this checklist of best practices as a guide for assessing their afterschool snack service. Published 2006.

# R98-06 WWW only

Report on the availability of food service equipment related to the implementation of the Dietary Guidelines for Americans in elementary, middle, and high schools nationwide. Published 1997.

# R27-97 WWW only

A study was conducted to determine barriers in scheduling recess prior to lunch in elementary schools participating in the NSLP. Published 2005.

# R93-05 WWW only

A study conducted to identify schools or school districts nationwide that consistently recruited and retained successful long-term foodservice assistants/workers. This study also identified techniques to which they attributed success. Published 2005.

# R80-04 WWW only

The voluntary training resource checklist was designed to assist CACFP professionals in making an informed decision regarding the appropriateness of a training resource for use in CACFP. Published 2003.

# R69-03 WWW only

Report summarizes the characteristics that a national sample of school food service administrators identified as important for employee success. The ten most important employee characteristics and a number of retention strategies are described. 26 pages. Published 2002.

# R56-02 WWW only

Updated report includes a detailed list of competency, knowledge, and skill statements describing fourteen functional areas of responsibility for school food service directors or supervisors. Revised 2001.
NFSMI Resources Grouped by Functional Areas Based on Competencies for Directors

# R50-01 WWW only

Executive summary and Web based resource. This project focused on the school nutrition assistant/technician who works at the local school cafeteria under the direction of a school nutrition manager. The objectives of this study were to identify the functional areas, competencies, knowledge, and skills needed by effective school nutrition assistants in the current school nutrition environment, and determine at what point the school nutrition assistant should be able to know/perform the knowledge/skill statement, at time of hire or after training. Published 2006.

* Online Resource (PDF)

# R106-06 WWW only

Updated report includes a detailed list of competency, knowledge, and skill statements and a job description for a school nutrition manager. Revised 2003.

* Online Resource (PDF)

# R66-03 WWW only

Report presents findings from NFSMI national survey of NET Program personnel on their perceived needs for continuing education. 25 pages. Published 1995.

# R17-95 WWW only

This Web based resource has been developed as a guide to the continuous quality improvement (CQI) process using six sequential steps referred to as the Problem Solving Discipline (PSD) Approach (Rampersad, 2001), as modified for the school nutrition environment.

# R95-06 WWW only

Report discusses findings from case study research on food and labor costs associated with providing school meals for children with special needs. Published 1994.

# R12-94 WWW only

Executive Summary. Published 2006.

# R96-06 WWW only

A two-phase study was conducted to address the nutritional needs of the Pre-K child to promote positive early educational experience in the public school setting. Published 2005.

# R89-05 WWW only

A summary of NFSMI research on time required by students to eat lunch. Published 2001.

# R46-01 WWW only

Report describes the results of a nationwide survey of nutrition and foods faculty to validate topics and determine preferred teaching methods for potential child nutrition education modules. Published 2004.

# R76-04 WWW only

Executive Summary. The goal of this project was to conduct an emergency preparedness needs assessment for centralized school foodservice operations, including warehousing and distribution. Published 2006.

WWW only

Resource manual on energy monitoring and conservation. Includes references, glossary/equations, sample forms, and technical information. 68 pages. Published 1994.

# R10-94 WWW only

Executive Summary. A research study to identify the unique issues associated with school nutrition programs in large school districts in order to determine operational issues and practices school nutrition directors encounter in large school districts, identify characteristics and qualities needed to be a successful school nutrition director in a large school district, and identify whether training is needed to develop these characteristics and qualities. Published 2006.

# R107-06WWW only

Study to determine the feasibility of developing a national database that can be used to collect and analyze demographic and financial data to assist SNP administrators in decision making and establishing benchmarks both internally and externally. Published 2007.

#R112-07 WWW only

List of books and manuals, research articles and reports, and magazine articles related to financial management of school nutrition programs. Includes brief description of each resource. Published 2004.

WWW only

As a part of the NFSMI continuous improvement process for products and services, the Applied Research Division conducted an evaluation of the revised First Choice Procurement Workshop in 2004, based on the Kirkpatrick Model. This report presents the finding of the evaluation. Published 2005.

# R82-05 WWW only

A study to identify the barriers related to elementary school children that do not participate in the School Breakfast Program. Published 2005.

# R-89-05 WWW only

Comprehensive manual to evaluate and improve food quality. Contains information on planning, procurement, production, and service. Includes sample forms. Published 1995.

# R15-95 WWW only

Report addresses topics such as food safety training programs being used for child nutrition, sources of food safety information, methods of distribution, providers of food safety information/education, materials and resources, amount of time provided for food safety training, number of personnel trained per year, frequency of health/sanitation inspections, areas of food safety considered most important, and helpful resources in providing education in food safety practices. Published 2002.

WWW only

Executive Summary. The goal of the Food Safety Training Needs Assessment Survey is to use information from child nutrition personnel to design training programs and materials to continuously improve food safety attitudes and practices in child nutrition programs. Published 2005.

WWW only

Presents a decision-making process and critical pathway approach to purchasing conventional foodservice production equipment. Addresses issues related to new construction, renovation, and replacements. Companion reference to The New Design Handbook for School Food Service. Published 1998.

# R35-98 WWW only

Report provides guidelines to assist school food service managers in determining the equipment needed to prepare meals that meet nutrition standards and are acceptable to children. Published 1996.

# R25-96 WWW only

Report summarizes the extent of HACCP implementation in schools and advantages and barriers to implementation. Published 2005.

# ET61-05 WWW only

Report describes the results of a survey of school foodservice personnel, principals, superintendents, teachers, coaches, and school business officials to assess the school nutrition environment. Published 2003.

# R65-03 WWW only

Report describing a research study designed to provide a list of current training resources that are available to train Family Day Care Home (FDCH) providers, identify obvious gaps in training resources, and provide information that training coordinators can use to appropriately plan for training that meets the needs of FDCH providers. Includes CACFP Training Resource Checklist, also available separately. Published 2003.

# R61-03WWW only

Executive Summary. The purpose of this study was to identify resources and best practices that can be used to assist school districts in increasing accountability in the NSLP snack service. Published 2006.

# R98-06 WWW only

This study measures the Body Mass Index (BMI) of middle school students to determine the level of obesity and how it relates to the school nutrition environment. Published 2005.

# R88-05 WWW only

In Classroom Breakfast Programs: Best Practices

The purpose of this study was to determine the best practices of providing an in-classroom breakfast for schools. Published 2008. Executive Summary

#R-118-08 WWW only

Information to be Used in the Development of Tools to Assist in Communicating with Teachers, Administrators, and Community Groups to Enhance the School Nutrition Environment

A two-phase study to assess the nutrition environment of schools nationwide was conducted to assist child nutrition professionals with the tools needed to help them increase awareness about the importance of a healthful school nutrition environment. Published 2004.

# R81-05 WWW only

Review of literature on significant food service management trends and issues that may affect Child Nutrition Programs. Highlights questions the food service decision-maker should consider. Published 1995.

WWW only

Report examines production equipment issues related to the implementation of the Dietary Guidelines for Americans. Published 1996.

# R24-96 WWW only

Report describes results of three focus group sessions with school foodservice administrators. Specific concerns and challenges related to implementation of an afterschool snack service are described. Published 2001.

WWW only

Research-based job description template, including the general function and scope of responsibilities as described in the 14 functional areas for the District School Nutrition Director/Supervisor position. Published 2004.

WWW only

Report includes a detailed list of the competencies, knowledge and skill statements, and a sample job description for sponsor monitors who oversee food programs in Family Day Care Homes. Published 2002.

# R53-02 WWW only

Examines the available child care literature as it relates to management issues and concerns impacting family day care homes operating within the CACFP framework. Identifies issues that relate and support the well-being of children served in the program and makes recommendations for further research and training to address these issues. Published 2003.

# R60-03 WWW only

The purpose of this resource is to guide school nutrition directors who wish to implement in-classroom breakfast programs in schools. Published 2008.

WWW only

This report represents a standard method of data collection and financial analyses developed to assist school foodservice administrators evaluate financial management decisions. This standard method includes procedures for consistently recording financial data, recommendations for generating standard financial reports, and guidelines or interpreting the outcomes of financial decisions. Published 2005.

# R86-05 WWW only

Software tool that can be used to implement standardized financial analysis within the school district. The standardized definitions and formulas are based on the Financial Management Information System (FMIS). Program is designed for small- to moderate-sized school districts and can track up to 100 individual schools. The software requires Windows 98 second edition or later operating system and approximately 60 MB of space. Requires a working knowledge of basic accounting to use the software. Revised 2004.

# ET36-02 WWW only (click on "Products")

A two-phase study to evaluate the Summer Food Service Program sponsors' perception of the benefits and barriers related to operating the program and to access practices used by sponsors to increase participation of eligible children. Published 2005.

# R91-05 WWW only

Research report describes the results of a nationwide telephone survey to identify the prevalence of various production systems used in local school districts. Published 2004.

WWW only

The NFSMI Applied Research Division, initiated a review of existing literature on research efforts related to procurement practices of the CACFP. The CACFP, a food assistance program, subsidizes meals and snacks in approved day care programs. This is the published report. Published 2005.

# R83-05 WWW only

The study described in this report updates and extends earlier research by providing a national perspective on food service directors’ professional development needs. Published 2000.

WWW only

Manual explains the importance of research in Child Nutrition Programs. Contains specific recipes for conducting survey, plate waste, and focus group research. Includes forms and step-by-step procedures. Published 1998.

# R36-98 WWW only

Describes a research project designed to measure aspects of the physical environment in relation to actual food consumption during lunch. The plate waste data were gathered through the scrape/weigh method, and a survey was used to determine the children's satisfaction with the food offered and the physical aspects of the cafeteria setting. Published 2003.

# R58-02 WWW only

Report describes the results of a study that explored the relationship of the lunch meal to recess placement as relating to plate waste and nutrient consumption. Published 2003.

# R71-03 WWW only

Details procedures used in the development of the High School Foodservice Survey (not available at this time). Published 1997.

# R13-94 WWW only

Summarizes the procedures used to develop and validate the indicators and evidence of achievement for each nutrition integrity standard. Presents the completed indicators of nutrition integrity and evidence with a summary of recommendations. Published 1994.

# R13-94 WWW only

Details procedures used in the development of the Middle/Junior High School Foodservice Survey (not available). Published 1997.

# R34-97 WWW only

Report describes research results of a national survey of teachers and school administrators used to develop a customer satisfaction survey. Published 2002.

# R51-02 WWW only

Report on updated benchmarks for customer service from the NFSMI high school, middle/junior high school, upper-elementary school, lower-elementary school for parents, and teacher/administrator school foodservice surveys. Published 2004.

# R74-04 WWW only

A study to access perceptions of meals, snack, and the eating environment provided by child care and Head Start programs nationwide who operate under the CACFP. Published 2005.

# R87-05 WWW only

Report describes the results of a national survey of parents of children in kindergarten through second grade. Published 2002.

# R47-01 WWW only

Reports summarize research done by NFSMI, USDA Food and Nutrition Service, state agencies, and colleges and universities. Revised 2002.

WWW only

Report on the third NFSMI Research Conference convened June 2003. Contains recommended research for child nutrition. Published 2003.

R70-03 WWW only

Report of four case studies on cost-effective systems for delivering nutritious meals to students. Published 1997.

# R31-97 WWW only

Summarizes NFSMI research findings on job duties of NET personnel at the national USDA, regional USDA, state, and school district levels. Research-based job descriptions for NET personnel are included. Published 1995.

# R14-94 WWW only

Report of three focus groups discussing the barriers to having a good nutrition environment in middle school grades. Published 2000.

# R64-03 WWW only

The Child Nutrition and WIC Reauthorization Act of 2004 required that all local education agencies establish a wellness policy for schools operating under their jurisdiction to be implemented no later than the first day of the 2006 school year. This is an in-depth study to identify principals’ readiness to implement the mandated local wellness policy, as well as evaluate their knowledge of the policy, perceived benefits and barriers related to implementation of the policy, and confidence in their ability to implement the policy. Executive Summary. Published 2006.

# R99-06 WWW only

Includes brief summaries of research projects conducted by state agencies. Each summary provides an overview of the study, methodology, and major findings. Information is arranged alphabetically by state. Projects from six states are described. Published 2003.

# R62-03 WWW only

Annotated bibliography of child nutrition program research conducted by state agencies. Includes brief summaries of research projects conducted by state agencies. Each summary provides an overview of the study, methodology, and major findings. Information is arranged alphabetically by state. Projects from five states are described. Published 2006.

# R103-06 WWW only

A study to determine food safety certification, education, and training practices that are implemented by state agencies to promote food safety practices in public schools. Published 2005.

WWW only

Report describes a research study designed to develop a program self-assessment checklist based on established standards that focus on the food and nutrition services of child care operations. The goal of the study was to provide a comprehensive program self-assessment checklist for use at regular intervals to enhance existing training and program development efforts. Published 2003.

WWW only

Program self-assessment tool for child care center providers participating in the CACFP. The quality indicators or "best practices" included in the tool were identified from published regulations and standards for the CACFP and educational resources available to CACFP participants. Published 2003.

WWW only

Program self-assessment tool for FDCH providers participating in the CACFP. The quality indicators or "best practices" included in the tool were identified from published regulations and standards for the CACFP and educational resources available to CACFP participants. Published 2003.

#R67-03 WWW only

Information about the employment application, background check, tests, and interview. Discusses each of these hiring tools and links it to the appropriate recommended skill for school foodservice assistants. Published 2003.

#R57-02 WWW only

Identifies measurement methods of training program evaluation. Evaluation measures the extent to which programs, processes, or tools achieve the purpose for which they were intended. Focuses on the Kirkpatrick model, which includes four levels of measurement to assess reaction, learning, behavior, and results as related to specific training. Published 2003.

# R59-03 WWW only

Assessment of the perceived training needs of child care center directors and their staff involved in the USDA Child and Adult Care Food Program (CACFP). Published 2000.

#R115-00 WWW only

Understanding the training needs of FDCH providers and responding to those needs leads to program excellence. The purpose of this research was to assess the needs and issues related to training of FDCH providers participating in the CACFP. Published 2004.

#R78-04 WWW only

A needs assessment team used qualitative and quantitative methods to study school food service site managers' training needs. Based on information collected through this needs assessment, a plan was developed to guide NFSMI in delivering training designed to improve school-level food service management nationwide. Published 2000.

WWW only

Over 30 short descriptions of dissertation and master thesis projects completed between 2000 and 2002. Descriptions are grouped by topic areas such as dietary guidelines, foodservice, nutrition, nutrition education, physical activity, and student preferences. Includes full reference citations. Published 2003.

#R63-03 WWW only

Forty-one descriptions of research projects related to Child Nutrition. Published 2004.

# R84-05 WWW only

Research report on the feasibility of using computer simulation techniques to answer operational questions associated with customer service in Child Nutrition Programs. Published 1995.

# R21-95 WWW only

Because employees are a vital component in the operation of a successful and financially sound school foodservice program, a research project was designed by the NFSMI Applied Research Division to further investigate factors that impact job satisfaction of school foodservice employees and to determine whether foodservice employees' job satisfaction affects students' satisfaction with school foodservice programs. Published 2005.

WWW only

NFSMI INSIGHTS

Informational bulletins summarize NFSMI research and education activities. The reader-friendly publication provides practical suggestions for child nutrition professionals. WWW only

• Barriers to a Good Nutrition Environment in the Middle Grades: Views from School Administrators, Teachers, and Foodservice Administrators. Published 2001. # R117-01
• Best Practices in School Foodservice. Published 2000. # R114-00
• Child Nutrition Archives: Preserving Child Nutrition Programs' Past. Published 2005. # R127-05
• Culinary Techniques for Healthy School Meals: Train the Trainer Participant Survey. Published 1999. # R113-99
• Equipping School Kitchens to Prepare Healthful Meals. Published 1999. # R106-96
• Family Day Care Home Providers Participating in the Child and Adult Care Food Program Identify Training Needs and Support Training Mentors. Published 2006. # R128-06
• Focus Groups Identify Barriers to Recess Placement Prior to Lunch in Elementary Schools. Published 2006. # R130-06
• Hands-On Team Technical Assistance. Published 2001. # R116-01
• HACCP Initiatives at NFSMI: Building a Nationwide Network Dedicated to School Food Safety. Published 2006 # R126-06
• Healthy Cuisine for Kids. Published 1997. # R107-97
• Healthy School Nutrition Environment: A Nationwide Survey of School Personnel. Published 2004. #R122-0