Training Guide for Foodservice Personnel in Programs for Young Children. A Manualfor Nutritionists, Dietitians, and Foodservice Specialist Who Are Developing and Conducting Training Programs

摘要

The goals of the nutrition component of Head Start are to provide food in a safe,sanitary manner to help meet the child's daily nutritional needs, and to provide nutrition education for staff, parents, and children in order that children may develop sound food habits and enjoy food and meal times. This manual was created to help programs meet these goals through providing a basis to conduct ongoing training for foodservice staff members. A series of foodservice competencies essential to the delivery of a high quality foodservice program were developed as the foundation for the training guide. These competencies are an outgrowth of recommendations made by a National Task Force appointed by the Administration for Children, Youth and Families, which included nutrition personnel from local Head Start programs.