Search for all Child Nutrition Program – Operator Submitted Resources
MassCAMPS is a six-part online training series to provide training and technical assistance to CACFP providers (center-based and family day care) on meeting the meal pattern requirements. The modules address fruit and vegetables, grains, meat/meat alternates, infant feeding, an overall meal pattern review, and menu planning. The online modules are …
Organization: Nebraska Department of Education
With FY2016 Team Nutrition Funds, the Nebraska Department of Education developed the CACFP Culinary Knowledge Survey. This survey was used to evaluate information learned from culinary training offered to CACFP participants.
TNTG Year:2016
CACFP Operators. This course provides an overview of the grains requirements in the CACFP Meal Pattern. Topics include: recognizing the meal pattern related to grains, identifying creditable and whole grain-rich products, and calculating ounce equivalent grains. Program objectives: Define grain terms. Explore the relationship between “creditable” and “whole grain-rich” foods. …
TNTG Year:2016
CACFP Operators. Learn how to create a positive mealtime environment in home care and child care centers. Program Objectives: Make mealtimes a pleasant environment. Understand mealtime from a child's perspective. Recognize different types of meal service. Consider implementing family style meal service. Identify advantages of family style meal service. Provide …
TNTG Year:2016
All Child Nutrition Program Operators. Hear information about what gluten is and where it is found; and what a person on a gluten-free diet can and cannot eat.” Program objectives: Understand celiac disease and gluten intolerance. Discuss gluten-free diet management. Know what documentation is required to accommodate children with disabilities. …
TNTG Year:2016
At-Risk After school Meal Program Operators. Materials included in this resource: 2-Week Cold Cycle Menu 2-Week Hot Cycle Menu 4-Week Snack Cycle Menu Recipes with menu planning component information and HACCP instructions Daily Production Records for each cycle menu Weekly shopping list including all ingredients from each cycle menu This …
TNTG Year:2017
Organization: Iowa Department of Education
The CACFP Menu Checklist with Best Practices can be used by childcare centers and home providers to make sure their menus are in compliance with the CACFP meal pattern and optional Best Practices. Menu planning tips along with links to Iowa's CACFP New Meal Pattern Menu with Best Practices and …
Organization: Texas Department of Agriculture
The "Providing Bulk Meals" Handout provides the number of servings per common food items found in the grocery stores.
The coronavirus pandemic presents unique challenges that may make it difficult for child nutrition program operators to provide meals and snacks directly to the eligible child or adult in their care. This document conveys information, tips, and best practices to consider when allowing local program operators to distribute meals and …
USDA is working closely with states and child nutrition program operators to provide nutritious meals and snacks to children, while supporting social distancing efforts related to the coronavirus (COVID-19). This document conveys information about the child nutrition program meal service options available during the public health emergency.
This resource provides recipes to prepare healthy and delicious meals that meet meal pattern requirements and the optional best practices to further improve nutritional quality of the meal served.
This toolkit is a guide for implementing Healthy Habits Start Early, a garden-based nutrition program for home childcare providers and child care centers that supports and improves healthy eating practices. This toolkit includes menu ideas, Iowa gardening tips, parent engagement tools, progress tracking tools, and advice for safely adapting to …
FoodCorps provides an extensive list of resources on their website intended to help school nutrition professionals, educators, families, and community members. Topics covered for school foodservice professionals include personal protection, tips on how districts are feeding students during closures, links to guidelines from organizations such as the USDA and FRAC, …
The SNA maintains a regularly updated list of resources regarding Covid 19. The list was updated October 12, 2020, and includes updates from the USDA, CDC, DOE, and more.
This resource includes - The six flavor categories and examples of each. - Vinaigrettes around the World - Sample flavor combinations.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes sample flavor combinations.
This resource includes a lesson plan for a 60-minute culinary skills lesson on flavor profiles, flavor combinations, and salad dressing creation.
This resource includes a handout on the formula for a basic vinaigrette dressing as well as recipes for vinaigrette dressings from around the world
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes a farm to school lesson plan with the following learning objectives: 1. Have the necessary resources to find farmers in their regions. 2. Understand informal and formal bid processes. 3. Set local procurement goals. 4. Draft language for their own local procurement goals. This resource includes a …
This resource includes a farm to school tracking tool that tracks the following: 1. Farm to school activities 2. Local food purchases 3. Local food sources 4. Local food service frequency 5. Nutrition education and farm to school promotions 6. Meetings with farmers/producers
This resource includes a handout on the parts of a chef's knife and basic knife skills.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes the answer key to the previously submitted Key Performance Indicator Worksheet.
Organization: Wisconsin Department of Public Instruction
Snack Inspirations is a resource developed as part of our CACFP Meal Service Training grant. The target audience is CACFP agencies to provide snack ideas a recipes along with CACFP crediting information.
Organization: Virginia Department of Education
This resource was developed for Virginia CACFP operators; it was implemented during the VDOE Office of School Nutrition Programs 2020 Virtual Director/Sponsor Conference. The resource includes an overview of grain oz. equivalents and USDA resources.
Organization: Friends of the Earth
The Organic School Food Roadmap is a practical “how-to” guide, developed to help school food service teams make organic purchasing decisions and overcome key challenges when buying organic foods.