Caliendo M A, Shrout S
J Am Diet Assoc. 1981 Feb;78(2):163-5.
A cooperative project was undertaken by university community nutrition students and Montgomery County, Maryland, school food service personnel. Although such projects can be extremely beneficial as learning experiences for students, care must be taken to limit their scope to the level and the time available to the students. School food service staffs cannot expect such projects to provide manpower resulting in detailed scientific studies; however, school food service programs can benefit from the observations made by students.
