Box 19

19.1: Child Nutrition and Food Distribution Division-California Department of Education and Dorothy VanEgmond Pannell. School Nutrition Facility Planning Guide. Sacramento 1992.
19.2: Culinary Institute of America & NFSMI. Healthy Cuisine for Kids Workshop-Laboratory Production and Recipes (Recipe Selection, Development, and Testing) 14 June 1995 [Draft with Notes & Evaluations of Food Products]
19.3: Writing Proposals for Grant Funding: Annual National Conference Pre-Conference Training. 23-24 July 1999.
19.4: [Hamilton County Schools (Tennessee-?) Child Nutrition Department] Customer Service: “It’s Up To You”-Wild About School Lunch. A Marketing Manual for Hamilton County Schools Child Nutrition Department. [Includes 2 Sony CD-Rs]
19.5: NFSMI. Draft Training Materials Including HACCP Training, May-June 2005 (Pilot Training)
19.6: NFSMI. Implementing the Process Approach to HACCP Principles – Participant Activity Workbook. June-August 2005. Draft.
19.7: “Nutrition Update ’96” Preconference Training Course. 50th Annual National Conference, American School Food Service Association. 19-20 July 1996. Houston, Texas [Includes Handwritten Notes]
19.8: Office of School Food Services-South Carolina Department of Education [w. University of South Carolina]. Culinary Techniques for Healthy School Meals. “An Impact Evaluation Strategy for School Foodservice Personnel.” [c. 1996-1998] Columbia, South Carolina
19.9: Food Buying Guide for Child Nutrition Programs Participant Workbook – Introduction
19.10: Audio-Tape. Chapel Bible Class-Sarah McGee. 10 May 1992.
19.11: Floppy Disk. Josephine Martin Story Telling-ASFSA SEC.
19.12: Massachusetts Department of Education Nutrition Programs and Services & Dorothy V. Pannell. Cost Control Manual for School Food Service Directors. 1993 [Photocopy]
19.13: of Hotel, Restaurant, and Institution Management-Iowa State University & NFSMI. Food Quality Evaluation and Assurance Manual. July 1994. Revised December 1994. (Final Copy)
19.14: School Nutrition Programs Staff-Virginia Department of Education. $ COST: A Financial Management Process for School Nutrition Program Managers-Instructors Guide. 1997 [Photocopy]
19.15: Team Nutrition-USDA. A Tool Kit for Healthy School Meals: Recipes and Training Materials. USDA’s New School Lunch and Breakfast Recipes. September 1995. [Includes an extra copy of USDA’s New School Lunch and Breakfast Recipes…A Tool Kit for Healthy School Meals!-Training Manual ]
19.16: “Intensive Workshop on Focus Groups Research Covering Planning, Recruiting, Moderating, and Analyzing Focus Groups.” January 30-February 13, 1998. (Special training led by Carol Rheaume, MSPH and Belinda Reininger, Dr.PH. with Drs. Donna Richter, Ruth Saunders & John Ureda, Health Promotion Faculty-USC School of Public Health. Sponsored by the Office of Technical Assistance & Program Evaluation USC-SPH. [Includes Certificate of Completion Awarded to: Josephine Martin – Focus Group Workshop. January 30-February 13, 1998. 35 Contact Hours., Nametags, Check-list for Introduction in Focus Groups, and handwritten and typed notes.
19.17: South Carolina Department of Education-Office of School Food Services. South Carolina School Food Service Program Reference Manual. First Edition. August 1998. Columbia, South Carolina. [Includes letter from Vivian B. Pilant, Director, Office of School Food Services-State of South Carolina Department of Education, to County/District Superintendents and County/District School Food Service Directors, September 1998. Re: Introduction of the South Carolina School Food Service Program Reference Manual.