Edison Technical High School - Edisonian Yearbook (Rochester, NY)

Page 27 text:

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Jennie Fornieri, Mattie Toto, Mary Ann Oleksyn. CAFETERI STAFF The cafeteria makes available to our stu- dents at minimum cost warm lunches of maxi- mum nutritive value carefully prepared under sanitary conditions and develops upon the part of the students intelligent discrimination in selecting toads. Food is prepared to look and taste as de- licious as possible so that children will eat the right kind. Menus are built around fruits, vegetables and milk because many children do not receive enough of the protective foods at home. Milk is served in as many forms as possible. The food in the lunchroom must be planned not only for students who buy their whole meal but also for those who wish to supplement lunches brought from home. lt must be varied enough to appeal to the hungry student who chooses a light lunch at noon and it must appeal to those patronizing the lunch room every day of the week. The staff in Edison Tech's Cafeteria con- sists ot one trained dietician and eight people. All food and baked goods are prepared just as it would be prepared at home. Seated: Ruby O'Connell, Helen Lang, Esther Cansdale, Idc Phillips, Martha Paneitz. Standing: Marcella Long, Tom Nersinger, Harvey Var Allen, Jack Bayer, Dorothy Vincent. s 24

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