Book Description

Abstract: Training materials for foodservice workers in Head Start programs are presented in a manual for use by nutritionists, dietitians and foodservice supervisors. The objectives are to encourage foodservice personnel to provide nutritious and wholesome food for young children, as well as nutrition education to children, parents, and staff in Head Start. Competency areas needed to deliver a high quality food service program include 3 foundation and 4 technical competencies: nutrition and feeding of young children; job management; sanitation and safety; menu planning; food purchasing; food receiving and storage; and quantity food production. Learning activities, resource materials and evaluation criteria are described for each training area. These may be used in pre-service or in-service training of foodservice personnel in Head Start, day care or other preschool programs.