School lunch recipes for main dishes and desserts. Page: 3
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The recipes in this publication were developed and standardized
in the School Lunch Recie Testing Laboratory of the Bureau of
Human Nutrition and Home Economics at the request of the Food
Distribution Branch, Production and Marketing Administration.
Through arrangements made by the Food Distribution Branch with
school lunch supervisors of the State departments of education,
recipes were then submitted to individual schools throughout
the country and from them, dishes were prepared and served as
a part of a regular school lunch menu. The purpose of the
field testing conducted in the spring of 1952, was to determine:
(1) Clarity of directions, (2) practicability of procedures,
and (3) acceptability to school-age children.
The main dish recipes were tested in schools in 19 States as
follows: Alabama, Arkansas, Colorado, FLorida, Georgia, Iowa,
Kansas, Maryland, Massachusetts, Mississippi, Missouri, New
Jersey, New Mexico, Ohio, Rhode Island, Tennessee, Texas,
Virginia, and hisconsin. The dessert recipes were tested in
several schools in Maryland and Virginia.
Acceptance by children of the dishes prepared from the individual
recipes varied considerably by schools. Three proposed
recipes were discarded on the basis of the field tests. General
acceptance of those included in this publication was good. The
comments and recommendations made by school lunch personnel and
children were most helpful.
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United States. Bureau of Human Nutrition and Home Economics. School lunch recipes for main dishes and desserts., book, February 1953; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc9174/m1/3/: accessed July 27, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.