Colleges and schools aligned their vast educational equipment with the food production and conservation movement and gave important service. When the colleges and universities for women or admitting women were asked, at the end of 1917, if they would undertake to give special instruction looking toward the aiding of the Food Administration’s purposes seven hundred of them, practically every such institution in the country, replied within a week asking to be supplied at once with the necessary material. Courses were outlined and supplied, prepared by experts upon the subjects, which dealt with the world food situation and the part the United States should take in it, with food values and the principles of nutrition. During the winter and spring of 1918 40,000 young women took these courses, which were repeated at summer schools in nearly all the colleges of the nation and were offered again in the autumn. They were also opened to men students, who saw in them a means of patriotic service. Under a secretary for each state appointed by the Food Administration, the graduates of these classes were organized and their services directed by the State Food Administrator. They gave to local administrators and committees efficient service of varied sort, depending upon the locality and the need of the moment. So successful was the initial work of the collegiate section of the Food Administration that its activities were soon enlarged to include the schools also and several text-books were prepared for use in both high and lower grades that would show to the pupils the relation of food to the war and the part they might play in the winning of the conflict and would inculcate the ideal of service. The National Educational Association asked especially for such a text-book to be used by children below the high school grade and by means of an advisory committee coöperated with the Food Administration in its educational program in the schools. So important and enthusiastic was the work of the schools and colleges that a state director of their activities was appointed in each state to correlate their efforts with the other undertakings of the state food administrator and so make team-work for the production and conservation of food more thorough and efficient.