REPRINTS, COPIES

http://food.oregonstate.edu/information/discard/index.html

VanDeReit, Shirley J. 1985. Food Discards: Nature, Reasons for Discard, and Relationship to Household Variables. A Thesis Submitted to Oregon State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Oregon State University, Corvallis, OR.

Willand, Lois Carlson.1979. The Use-It-Up Cookbook. A Guide For Minimizing Food Waste Practical Cookbooks, 145 Malcolm Ave. S.E., Minneapolis, Minnesota 55414 Phone (612) 378-9697. ISBN 0-9614556-0-8

Carver, A.F. and M.D. Patton. 1958. Plate waste in a school lunch. 1. Over-all waste. J. Am. Dietet. Assoc. 34:615.

Chmielinski, H.E.and M.A. White. 1978. Plate waste index: An observational measure of school food waste. Unpublished manuscript. Teachers College, Columbia University, 1978.

Comstock, E.M., R.G. St. Pierre, and Y.D. Mackleman. 1980. Measuring individual plate waste in school lunches. J. Am. Dietet. Assoc. 79:290.

Food and Nutrition Service. 1975. General guidelines for determining food acceptability. (Procedures for plate waste studies.) Washington, D.C.; U.S. Dept. of Agric.

Garrett, p.W. and A.G. Vaden. 1978. Influence of student-selected menus on participation, plate waste and student attitudes. School Food Serv. Res. Rev. 2(1):28. Winter.

Graves, K. and B. Shannon. 1983. Using visual plate waste measurement to assess school lunch food behavior. J. Am. Diet. Assoc. 82:163.

Jansen, G.R. and J.M. Harper. 1978. consumption and plate waste of menu items served in the National School Lunch Program. J. Am. Dieteti. A. 73:395.

Kirks, B.A. and H.K. Wolff. 1985. A comparison of methods for plate waste determinations. J. Am. Dietetic Assoc. 85:328.

ABSTRACT:Plate waste studies have traditionally been used to evaluate behavior change in nutrition education programs. Identical menus are served both before and after the implementation of curriculum. Theoretically, students will internalize nutrition information, and there will be less waste in the post-test phase. In this study, two methods for determining plate waste were compared using 343 students from six schools in a pretest/post-test treatment vs. control group design. one method consisted of actual weighing of waste using gram scales. The second method utilized visual estimation of the waste expressed on a 6-point scale. Correlations between the two methods were high. however, when statistical analysis was done to determine differences between groups, it was found that the visual estimation method was not always so sensitive in detecting differences as was the weighed food method. The visual method was also found to be more difficult to interpret. it is suggested that while there are advantages to the visual estimation method, its use be limited to informal studies in which broad generalizations will not be made as to the effectiveness of nturition education programs.

LaChance, P.S. 1976. Simple research techniques for school foodservice. ll. Measuring plate waste. School Foodserv. J. 30(Oct):66.

Lind, B.A., G.K. Newell, A. D. Dayton, A.G. Vaden and S. Greig. 1986. Effect of family versus cafeteria style service on students' attitudes, food intake, and food waste. School Food Service Research Review 10(1):18.

Abstract Family style school lunch service has been reported to increase participation rates and decrease food waste. The purpose of this study was to compare student's attitudes, food waste, and food intake in two elementary schools: one with family and one with cafeteria style food service.

A school lunch questionnaire was administered to fourth, fifth and sixth grade students. Food and overall attitude scores were signficiantly higher for the cafeteria style than for the family style food service.

Lunchroom data were collected on weights of food served and bowl and plate waste of students who ate lunch at tables in the family style service. in the cafeteria style food service, weights of standard portion sizes and individual students' waste were determined. Experimental table units were created artificially in the cafeteria service by randomly selecting students to match the composition of the table in the family style service. Waste and intake of food per table, expressed as gram and percentage means of served food per student, were compared. More food was served to students in the family style service than in the cafeteria service. Family style service resulted in lower waste and higher intake of food compared to cafeteria style service.

Mallin, M.A. 2000January-February. Impacts of industrial animal production on rivers and estuaries. American Scientist 88: 26-37.

Abstract The fouling of North Carolinaos coastal waters by animal waste in the wake of Hurricane Floyd is the latest, and perhaps the most dramatic, chapter in a controversy over the environmental impact of factory-style swine and poultry operations, which have been expanding in coastal watersheds during the 1990s. Michael often severe impacts of waste spills and everyday operations on marine life in the Cape Fear estuarine system since 1995. His data now cover three hurricane events (including Floyd) and suggest that the animal operations allowed under current state and federal regulations in the eastern and midwestern U.S. pose serious risks for water quality, safety and marine ecology.

Updated: Sunday, March 30, 2008.