NTDT321 Lecture Notes - Lecture 1: Child Nutrition Act, School Breakfast Program, Sous-Vide
13 Nov 2016
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Document Summary
Food-service is any food produced outside of the home. Two quantity food production beginnings are: religious orders and royal households. Religious orders abbeys served people who flocked to worship. Royal households male staff, two kitchens, rankings of people (the cook wore a gold chain), diet consisted of meat, food spoilage. Ming dynasty people traveled a lot = more places popping up to serve food (i. e. the start of restaurants) History of food service - 50"s through 90"s. The french canteens and ny children"s aid society tried to encourage children to come work in factories (incentive = they would feed them) Significance of ww i & ii in school food service = emphasis on importance of wise food selection and need for nourishing school lunches at little or no cost to the students. Major legislation that established the national school lunch program. $ = subsidies toward the schools based on return of sales of meals.
