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Managing Child Nutrition Programs: Leadership for Excellence, Second Edition

Author(s): Josephine Martin, PhD, RD, LD, President, The Josephine Martin Group, Atlanta, Georgia
Charlotte Beckett Oakley, PhD, RD, LD, FADA, Executive Director, National Food Service Management Institute, University, Mississippi
Details:
  • ISBN-13: 9780763733902
  • ISBN-10:0763733903
  • Hardcover    860 pages      © 2008
Price: International Sales $179.95 US List
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Managing Child Nutrition Programs: Leadership for Excellence, Second Edition, gives readers the skills and knowledge they need to develop and lead today’s child nutrition programs. Each chapter and accompanying case study are prepared by recognized child nutrition professionals and academic leaders, with proven applications in the development, implementation, management, and evaluation of child nutrition programs. The Second Edition takes a systems approach to program management by focusing on four program areas; administration, nutrition, operations, and communications and marketing. This approach prepares readers to achieve innovation and excellence in their child nutrition programs through effective leadership in each of the program areas with the desired outcome of helping children develop healthy food habits and giving children access to healthful food when under the care of the school or institutional setting.

Managing Child Nutrition Programs has been fully updated to reflect recent changes in legislation and school nutrition programs to give readers the most authoritative information. The Second Edition focuses on the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity.

This valuable resource for dietetic educators and 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. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addresses the latest issues in the school nutrition environment such as a school’s responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs offers updated competency statements for school nutrition directors, managers and food service assistants.

Features & Benefits

An outline of the philosophy, purpose, history, and all the major legislative provisions of the Richard B. Russell National School Lunch Act and the Child Nutrition Act

Discussion of comprehensive plan for developing and implementing food safety and emergency management plans

Emphasis on a broader approach to marketing and strategies for collaborating and building alliances to achieve program goals

Coverage of the School Nutrition Association’s Keys to Excellence and the National Food Service Management Institute’s competencies for school nutrition program directors

Fully updated information reflecting changes in legislation and school nutrition programs

Revised competency statements for school nutrition directors, managers and food service assistants

New focus on the need for collaboration to balance healthy eating and physical activity

Part I: Introduction to Child Nutrition
Chapter 1: Leading and Managing Child Nutrition Programs for Long-Time Success
Chapter 2: History of Child Nutrition Programs
Chapter 3: Overview of Federal Child Nutrition Legislation
Part II: Administration of Child Nutrition Programs
Chapter 4: Wellness: Putting Purpose into Practice
Chapter 5: Human Resources
Chapter 6: Building a Technology Framework for Child Nutrition Programs
Chapter 7: Financial Management
Chapter 8: Using Performance Standards to Set Direction
Part III: Nutrition
Chapter 9: Menu Planning To Develop Healthy Eating Practices
Chapter 10: Nutrition Education: An Integral Component of Child Nutrition Programs
Chapter 11: Healthy Meals for Healthy Preschool Children
Chapter 12: Serving Children’s Special Needs
Part IV: Operations
Chapter 13: Food Descriptions: An Essential Element in Effective Procurement
Chapter 14: Food Production Systems for the Future
Chapter 15: Preparation of Nutritious School Meals
Chapter 16: Leading for Excellence in Customer Service
Chapter 17: Facility Design for School Nutrition Programs
Chapter 18: Managing a Safe School Nutrition Environment
Part V: Communications and Marketing
Chapter 19: Making Marketing Relevant
Chapter 20: Communicating with Students
Chapter 21: Communicating with School Officials
Chapter 22: Strategic Community Partnerships
Part VI: Anticipating the Future in Child Nutrition Programs
Chapter 23: Bridges to the Future


Josephine Martin, PhD, RD, LD-President, The Josephine Martin Group, Atlanta, Georgia

M. Josephine Martin, PhD, RD, LD, is president of The Josephine Martin Group and an adjunct professor of nutrition at Georgia State University, Atlanta. Dr. Martin earned her PhD at Georgia State University, master's degree at Teachers College, Columbia University, New York, and completed a dietetic internship at Duke University. She served as the first executive director of the National Food Service Management Institute, University of Mississippi, has received an ADA Medallion Award, IFMA's Silver Plate in School Food Service, the Tom O'Hearn Legislative Award, the John Stalker Award for Distinguished Service in Child Nutrition, and was awarded the Gene White Lifetime Achievement Award for Child Nutrition.

Charlotte Beckett Oakley, PhD, RD, LD, FADA-Executive Director, National Food Service Management Institute, University, Mississippi

Charlotte B. Oakley, PhD, RD, LD, FADA, is the executive director of the National Food Service Management Institute and research associate professor at the University of Mississippi. Dr. Oakley earned her PhD at Mississippi State University, master's degree at the University of Mississippi, and completed a dietetic work experience at the North Mississippi Regional Center. She served as the first food and nutrition specialist of the National Food Service Management Institute. She is the recipient of the Mississippi Outstanding Dietetic Educator for Didactics Programs, the Mississippi Outstanding Educator for Dietetic Internship Programs, and the Area III Outstanding Educator for Dietetic Internship Programs. 

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