This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.
This is an eminently practical manual in loose leaf form for managers of rural and other small lunchrooms. It has been prepared by a committee of the Ohio Dietetic Association with the cooperation of a number of health agencies. The greater part of the book is devoted to recipes for a large number of nourishing dishes. The ingredients are listed for serving twelve, twenty-five or fifty persons. Each recipe takes up one page. The method of preparation is described clearly, and at the bottom of the page there are menu suggestions showing the way in which the particular preparation may be used in a meal. The authors have not neglected to include an adequate index. The first part of the book contains discussions of such subjects as the educational possibilities of the school lunchroom, what a satisfactory lunch should consist of and how to select it. There is an interesting
Manual for Managers of Rural and Other Small School Lunchrooms. JAMA. 1943;121(17):1418. doi:10.1001/jama.1943.02840170102028
Customize your JAMA Network experience by selecting one or more topics from the list below.
Create a personal account or sign in to: